protein packed noodle-less turkey veggie lasagna in a jar

Triple protein (noodle-less) mini lasagnas

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.


protein packed noodle-less turkey veggie lasagna in a jar

Triple Protein (noodle-less) mini lasagnas

  • Servings: 6
  • Difficulty: easy
  • Print
  • 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!)
  1. Start by removing the rubber gasket from all jars. (Optional: remove the entire lid from the jar)
  2. Pre-heat the oven to 350 degrees Fahrenheit
  3. In a large skillet, warm cooking oil over medium heat. Add in onion and garlic, sauté until for 4-5 minutes.
  4. Add turkey to skillet and brown, keeping onion and garlic in pan.
  5. Once brown, drain excess liquid. Add in 1.5 cups of tomato sauce, parsley, and oregano. Mix well and reduce heat to low.
  6. In a small bowl, mix cottage cheese, egg whites, basil, salt, and pepper.
  7. 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.
  8. Fill all jars, then place them on a lined baking sheet and bake uncovered for 20-25 minutes.
  9. Once cooked, let cool. Store in fridge, covered, for up to 5 days.


xoxo, Megan

protein packed noodle-less turkey veggie lasagna in a jar

protein packed noodle-less turkey veggie lasagna in a jar

protein packed noodle-less turkey veggie lasagna in a jar


Roasted Herbed Potato Salad

Little Fingerling Potato Salad

Game of Thrones week 2:  LITTLE FINGERling potato salad. 

This weekend the sun god’s have presented Seattle with some A-M-A-Z-I-N-G weather. Since the sun can quickly be replaced with grey skies and rain, Seattleites flood the streets, bike paths, and ship canals on days like today. Once the thermometer reaches 60 degrees, Seattlelites replace the boots for flip-flops, pull out the summer shorts and keep the flannel and polar fleece hanging in the coat closet. Somehow, after all the dreary winter weather, the sun hypnotize us into forgetting about the months of gloom. A warm, sunny day in Seattle is something magical and indescribable.

After such a beautiful day, I will be watching episode 2 of GOT with the usual crew. Since the Seattle sun has been out in full force , BBQ’s have been pre-heated and are ready for action, which means it is the perfect time to make a (BBQ side dish) sunny day staple–> good ol’ potato salad. For a healthy spin on the classic version, I have skipped the mayo and replaced it with high protein/low-fat Greek yogurt. (Don’t worry, no flavor was killed in the making of this recipe.) Try it out and let me know what you think!

Fingerling Potatoes


I love fingerling potatoes because of their color and variety in shape and size.


For this recipe, I started by pre-heating the oven and washing/slicing all of my potatoes.



Slice the potatoes and toss them with olive oil and paprika. Place on baking sheet, making sure not to overlap the potatoes too much.


While the potatoes are cooking, start making the dressing.




Mix all dressing ingredients together and test taste. You may find that you want more olive oil, lime juice, salt, pepper, etc. Everyone’s taste preferences are different, which is why it’s so fun to cook! Tailor the recipe to fit your needs.


potato salad


Once the potatoes have cooked, and slightly cooled, add them to the sauce and gently fold together.




Garnish with diced green onions or chives. Serve warm or cold.


Happy Cooking!

xoxo, Megan


Little Fingerling Potato Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print


1-2lbs of fingerling potatoes, washed and cut into 1/4″ thick dime shapes

1-2 tsp paprika

2 Tbsp of olive oil, divided

6oz of plain greek yogurt

2-3 Tbsp of lime juice

2 tsp stone ground mustard

1 Tbsp dried oregano

1 Tbsp dried parsley

1 Tbsp dried basil

1 tsp black pepper

1 tsp salt


  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Toss sliced potatoes in 1 Tbsp of olive oil and paprika. Place on baking sheet  in one single layer. Avoid overlapping the potatoes. (You may need to use two baking sheets if you have a lot of potatoes).
  2. Roast the potatoes until golden brown, approximately 20-25 minutes. Flip half way through baking.
  3. While the potatoes are cooking, prepare your dressing. Combine the yogurt, lime juice, mustard, oregano, parsley, basil, salt, and pepper in a bowl and mix well. Add the other 1 Tbsp of olive oil.
  4. Once the potatoes are cooked, let them cool for 5-10 minutes. Add to yogurt dressing and mix well. Garnish with diced green onions or chives. May be served warm or cold.