healthbuzz Archives

Zucchini & Tomato “Lasagna”

April 17, 2013 by Kristin

Purchasing a mandolin slicer and making zucchini lasagna are two things that have been on my list for an unbelievable length of time. And I’d like to say that I purchased a mandolin slicer this weekend which allowed me to finally whip up zucchini lasagna, but that’s totally not the case. In reality, I bought the slicer about five months ago and it took five months to remember to put these five ingredients on my grocery list. I used to be much better at lists…

My intention for this recipe was something extra simple that involved lots of fresh stuff and minimal packaged stuff. Oh! And to make something that sorta kinda resembled lasagna. My intention was not slicing off the top of my middle finger, which most definitely happened.

FoodFash Zucchini Lasagna (Yields 4 servings)

3 large zucchini, sliced lengthwise on a mandolin slicer

3 large tomatoes, sliced

15 ounces part skim ricotta

1 cup shredded mozzarella cheese

1/3 cup fresh, chopped basil

1-1/2 teaspoons garlic salt

1/2 teaspoon pepper

1 egg, beaten

3/4 cup shredded mozzarella cheese

Preheat the oven to 425 degrees. In a medium bowl, mix ricotta, 1 cup mozzarella, and basil. Add the garlic salt and pepper, to taste if you prefer. Once the seasoning is added, mix in the beaten egg. In an 11-ish-inch round pan (I used this one), layer the bottom of the pan with sliced zucchini. Gently spread 1/2 of the ricotta mixture over the zucchini and then top with 2 layers of sliced tomatoes. Spread the remaining ricotta over the tomatoes and then top with a final layer of sliced zucchini. Sprinkle with the remaining 3/4 cup of mozzarella cheese. Bake for 40 to 50 minutes, until cheese is golden brown. Let cool for about 15 minutes (until liquid sets) before serving.

I was a little nervous when I pulled the super bubbly pan out of the oven, but once the cheese cooled everything held together quite nicely. And as far as the taste, I couldn’t believe how much this dish satisfied my lasagna craving. I’ve been eating the leftovers this entire week and my only complaint is that it only made four servings!

Veggie-Filled Turkey Meatloaf

March 21, 2013 by Kristin

There aren’t words to adequately describe how wonderful QT with my kitchen felt tonight. I felt home, in my home, for the first time in weeks. And as I chopped, mushed, and stirred, I couldn’t help but get that “heck yeah, I’m back!” feeling. Soooo… heck yeah, I’m back!

I went with turkey meatloaf because I already had visions of what to make with leftovers dancing like sugar plums in my head. And turkey meatloaf sans bread crumbs because I don’t understand why bread crumbs in meat things still happen. Shredded veggies lock in moisture and sneak in a little nutrients. Bread crumbs just make you full.

FoodFash Turkey Meatloaf (yields 6 to 8 servings)

1 lb ground turkey breast
1/2 lb ground turkey thigh
1 zucchini, shredded
1 carrot, shredded
1/2 white onion, coarsely chopped
1/3 cup chopped parsley
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dry mustard
2 eggs, beaten
1/4 cup ketchup
2 tablespoons worcestershire sauce

1/4 cup ketchup
1 tablespoon brown sugar

Preheat oven to 350 degrees. In a large bowl, mix ground turkey breast and ground turkey thigh together with your hands. Add all of the veggies and spices to the meat and mix with your hands until all of the veggies are evenly distributed. Add eggs, ketchup, and worcestershire sauce and mix again. Pour mixture into an 8x4x2 pan and gently pat down with a fork. In a small bowl, mix ketchup and brown sugar together. Spread ketchup evenly over meat. Bake for one hour or until meat thermometer reads 190 degrees. Spoon off any excess fat, slice, and serve.

This meatloaf is ultra comfort food without the heaviness that normally accompanies comfort food. And since meatloaf keeps well in the fridge for a couple days, you can surely keep on keepin’ on with the comforty goodness until the pan is empty.

Asparagus, Chive & Goat Cheese Omelet

January 7, 2013 by Kristin

Remember when I baked a cake for the birthday family dinner I hosted, but completely forgot about FoodFash’s 3rd birthday? Well I decided to make up for that oversight by getting some new blog props and spending a lot of time in the kitchen.

I had planned on finding a frame at Hobby Lobby, painting it gold, chalkboard painting something to place behind the frame, and having another wonderfully homemade prop. Thankfully, Hobby Lobby wasn’t the first stop of my trip because I found a super cool, super cheap chalkboard at Home Goods that totally hit the blog spot. I also bought a few new plates, bowls, and placemats. Annnddd… the flatware I ordered from Anthropologie should arrive tomorrow. 2013 is already shaping up to be a better blogging year!

And to balance out all the dough and sweet that’s been happening lately, I thought a veggie-filled omelet would be the way to go. The asparagus at central market just happened to be the itsy, bitsy, baby kind (the kind I love). And then I picked up some chives because chives just make everything better. I added a bit of goat cheese, a pinch of sea salt, and a dash of white pepper. When it all came together it was a little breakfast magic.

Other than being completely satisfying and tasty, adding asparagus to an omelet just makes you feel good. A green omelet sets the tone for a more veggie-filled day, perhaps a day with more water drinking, a little yoga sesh, and a few more smiles than usual.

#keepingitgreenin2013

Buffalo Vehicle

December 5, 2012 by Kristin

As much as I wish I favored a cooler hot sauce, I don’t. Crystal is my number one and I prefer it ten times out of ten. And anything that acts as a vehicle to get this good stuff into my belly becomes my number one as well.

As soon as I ordered a slow cooker, I went slow cooker recipe crazy on Pinterest. I found this pulled buffalo chicken recipe from Skinny Taste and knew I was going to be blown away. I modified the recipe a bit by using two bone-in, skin-on chicken breasts, 4 cups of chicken broth, 2 celery stalks, and an entire onion, but followed the rest of the prep instructions to a tee. The bones and skin made for a broth worthy of saving for soup later on this week.

So this Crystal vehicle was exclamation point amazing! It was better and more satisfying than any buffalo wing, buffalo sandwich, buffalo anything I’ve ever had. To say I’ll be making this dish on the regular is an understatement. So. Darn. Good.