I couldn’t resist jumping on the “meal-in-a-jar” trend that’s making its way around the internet. Those little jars just make everything so darn cute. And, it’s built-in portion control! Since the Seattle summer is starting to fade away and the air has become more crisp, it felt necessary to start adding warm and cozy meals to my weekly menu. What could be better than good ol’ lasagna? It’s easy, delicious, and protein packed. For the mini lasagna, I skipped the noodles, and instead focused on protein and veggies.
Triple Protein (noodle-less) mini lasagnas
- 1 lb ground turkey
- 1 white onion, diced
- 2-3 cloves garlic, minced
- 1 Tbsp. cooking oil
- 2 cups of your favorite tomato/pasta sauce in a jar (I prefer herb or basil sauces)
- 1 small zucchini, sliced thin
- 1 cup cottage cheese (2% or less) (or ricotta cheese)
- 2 egg whites
- 20 basil leaves, chopped
- 1 Tbsp dried oregano
- 1 Tbsp dreid parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 9 Tbsp shredded reduced fat mozzarella
- 6- 7.4 oz clamp jars
- Optional: add in mushrooms, sautéed bell peppers, diced eggplant, yellow squash, or other veggies of your choosing (just remember, there’s only so much room in those little jars!)
- Start by removing the rubber gasket from all jars. (Optional: remove the entire lid from the jar)
- Pre-heat the oven to 350 degrees Fahrenheit
- In a large skillet, warm cooking oil over medium heat. Add in onion and garlic, sauté until for 4-5 minutes.
- Add turkey to skillet and brown, keeping onion and garlic in pan.
- Once brown, drain excess liquid. Add in 1.5 cups of tomato sauce, parsley, and oregano. Mix well and reduce heat to low.
- In a small bowl, mix cottage cheese, egg whites, basil, salt, and pepper.
- In a 7.4oz clamp jar, spoon 1 Tbsp of tomato sauce. Next, begin layering each jar: 1. add 4-5 slices of zucchini, 2. 1-2 Tbsp turkey mixture, 3. 4-5 slices zucchini, 4. 1-2 Tbsp cottage cheese mixture, 5. 1-2 Tbsp turkey mixture, 6. 1.5 Tbsp shredded mozzarella.
- Fill all jars, then place them on a lined baking sheet and bake uncovered for 20-25 minutes.
- Once cooked, let cool. Store in fridge, covered, for up to 5 days.
How is it already August?! Summer is flying by and I don’t want it to end! Being that watermelon is an iconic summer fruit, for me this salad wraps up some of the summer flavors in a nutshell (or should I say, a watermelon rind). Quick and easy to make, this recipe is perfect for a picnic, BBQ, or as a refreshing snack while you’re sitting on the porch drinking a tall glass of delicious _______.
Soak up the last few weeks of heat and enjoy these essential summer flavors!
Watermelon Salad with Goat Cheese and Basil
- 1 personalized watermelon
- 4-5 oz of crumbled goat cheese
- 4-6 sprigs of basil, leaves removed and cut in a chiffonade style
- Cut watermelon in half. Using a melon-baller, scoop ball shapes out of the watermelon and set them aside in another bowl. Once most of the watermelon balls are removed, scrape out the extra melon flesh and place in tupperware for another use (Watermelon Margaritas anyone?).
- Add the crumbled goat cheese to the bowl with the watermelon balls and gently toss. Make sure not to let the goat cheese melt or smear.
- Add the mixture back to the hollowed out watermelon “bowl”, garnish with basil, and serve immediately
I absolutely adore Thai food and I feel so lucky to live in a city full of amazing Thai restaurants (Pestle Rock and Thaiku are two of my favorite in Seattle). I love phad thai, phad see iw, panang curry, and fresh rolls with peanut sauce. Mmmmmmm, now I’m hungry. The lovely things about Thai food are that many of the dishes are fresh, quite healthy and contain a good mix of protein and veggies. However, many of the sauces (including the peanut sauce) have high levels of sugar or loaded with ingredients to which many people are intolerant or allergic. Therefore, I wanted to create a dipping sauce that was just as delicious as said peanut sauce but without the gluten, wheat, soy, peanuts, or added sugar….and guess what? I nailed it. Recipe:
- 4 Tbsp Justin’s Classic Almond Butter (or peanut butter)
- 4 Tbsp coconut aminos (or soy sauce, tamari)
- 3 tsp chili paste
- 2 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp apple cider vinegar
- 1 tsp seasame oil
- 1-2 Tbsp Sriracha (optional)
- Mix all ingredients well, top with sesame seeds for garnish and ENJOY!
*The almond dipping sauce pictured is served as a compliment to fresh shrimp spring rolls containing Boston lettuce, soba noodles, mint, cilantro, and micro basil. **Would also work nicely, thinned, and used as a salad or slaw dressing. Santé! xoxo, Megan