Is it your New Year's resolution to eat healthier? We’ve got you covered with some delicious snacks that won’t make you feel like you're cheating on your new healthier lifestyle!
Double Dose Squash Lasagna
1 spaghetti squash
1/2 cup cottage cheese
1 can meat sauce
1/2 cup shredded mozzarella cheese
• Start with 1 spaghetti squash, cut it in half and remove seeds.
• Brush the inside of the squash with olive oil, and season with some kosher salt and pepper.
• Bake with the skin side up at 400 degrees until tender, about 30 minutes.
• Once done baking, use a fork to fluff the inside of the squash so it starts to look like noodles.
• Then, between the 2 halves, split 1/2 cup of cottage cheese, pour on 1 can of meat sauce, and add 1/2 cup shredded mozzarella cheese sprinkled on top.
• Put in the broiler for 3 minutes until the cheese is golden and gooey. The best part is: there's no bowl to clean! Serve and enjoy!
2 tsp dried oregano
Handful fresh flat leaf parsley, chopped (optional)
1 lb. (16 ounces) frozen chopped spinach, thawed and drained well
1 1/2 cups (about 175 grams) breadcrumbs of any sort
3 tbsp all-purpose, gluten-free flour
6 tbsp unsalted butter, melted and cooled
3 extra large eggs, lightly beaten
6 oz grated cheddar cheese (or other hard cheese, grated)
3 oz finely grated Parmesan cheese
• Preheat your oven to 350 degrees F.
• In a large bowl, beat the butter, eggs, cheddar cheese and Parmesan cheese until well combined.
• Add the oregano by holding it in the palm of one hand and rubbing it with your other hand to release the oils in the dried herb.
• Add the (optional) parsley, and mix to combine. Add the spinach and breadcrumbs, and mix until it comes together.
• Incorporate flour into the mixture, one tablespoon at a time.
• Roll the mixture into 1 1/2 inch balls. Place on a rimmed, nonstick baking sheet 1 inch apart.
• Place in the center of the preheated oven and bake for about 15 minutes or until the balls have begun to brown on the bottom and are cooked through, rotating once during baking. They will expand a bit during baking because of the eggs in the mixture.
• Serve and enjoy!
Kale Mushroom Risotto
5-6 cups of chicken stock
1 medium finely chopped onion
5 tbsp. butter
2 cups Arborio rice
4 cloves of minced garlic
1/2 large bunch of curly-leaf kale, chopped and stemmed
1 cup shredded Parmesan
1 1/2 tsp. white wine vinegar
2 tbsp. EVOO, plus more for drizzling
2 packages (8 oz. each) sliced baby bella mushrooms
• Start by simmering your stock in a saucepan.
• In another saucepan, add onions and 3 tbsp. butter. Stir over medium heat until onions soften. About 3 minutes.
• Add rice and garlic, and stir for 2 minutes.
• Reduce heat to low, then stir in 1 cup stock to the rice until it’s nearly absorbed. About 4 minutes.
• Repeat step 4 three times, adding stock 1 cup at a time.
• Stir in the kale and 1 cup of stock, stirring until rice is tender and liquid is almost absorbed, about 4 minutes. Mix with extra stock if needed.
• Turn off heat and stir in 3/4 cup of cheese, vinegar, and the rest of the butter.
• Season with salt and pepper to your liking.
• While that’s cooking, in a separate skillet, heat 1 tbsp. EVOO over medium-high heat.
• Add half the mushrooms, season and cook them until brown. About 10 minutes.
• Repeat with remaining half of mushrooms.
• Divide risotto to plates, top with mushrooms, and drizzle with EVOO.
• Top with remaining cheese.