Mango Pineapple Sorbet

Mango Pineapple Sorbet

Enjoy the taste of the tropics from home in just seconds.

Ingredients

1   

orange, peeled and halved

1   cup 

fresh pineapple chunks

2   tbsp 

agave nectar (or your choice of sweetener, to taste), optional

11⁄2   tsp 

fresh lime juice

2   cups 

frozen mango chunks

INSTRUCTIONS

1. Add ingredients to Twister, FourSide, Mini WildSide or WildSide+ jar in order listed and secure lid.
2. Select "Ice Cream" cycle or blend on a Low speed for 15 seconds, then on a Medium-High speed for 30 seconds and serve.

http://www.blendtec.com/recipes/mango-pineapple-sorbet

Zucchini Lasagna

Zucchini Lasagna
Skinnytaste.com 
Servings: 8 • Serving Size: 1/8 • Points +: 9 pts • Smart Points: 9
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)

Ingredients: 
 

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmigiano Reggiano
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

Read more at http://www.skinnytaste.com/zucchini-lasagna/#i59MpH9PzKfGfyQx.99

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

An awesome alternative to the classic philly cheesesteak sandwich! Low carb, gluten free, and stuffed into a delicious tender and juicy bell pepper!

Author: Alyssa

Serves: 4

Ingredients

• 8 ounces thinly sliced roast beef
• 8 slices monterey jack cheese
• 2 large green bell peppers
• 1 medium sweet onion
• 1 (6 ounce) package sliced baby bella mushrooms
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced

Instructions

1. Slice the bell peppers in half and remove the membranes. Preheat the oven to 400 degrees.
2. In a medium sized skillet on medium heat add the butter, oil, minced garlic, and salt and pepper. Saute until the onions and mushrooms are caramelized about 5-10 minutes.
3. Slice the roast beef into thin strips and and add them to the onion mixture. Cook for an additional 5 minutes until it is heated throughout.
4. Line the bottom of each pepper with a slice of provolone cheese. Fill the pepper until it is nice and overflowing. Add another slice of cheese on top.
5. Bake for 15-20 minutes or until the cheese is nice and bubbly and the pepper starts to soften.
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8. http://therecipecritic.com/2015/02/philly-cheesesteak-stuffed-peppers/