Zuchinni Lasagna

Honest to God – this tastes like the real thing…just make sure you have a baster, or lots of paper towels, as the zuchinni puts off a lot of water.


3-4 long green zuchinni squash (the less curve the easier)
6 cups Low Carb Marinara (I usually make my own)
2 lbs ground meat (any combo of turkey, chicken, or beef)
1 Tbsp minced garlic
2 eggs
15 oz ricotta
8 oz Mozzarella, shredded
8 oz Italian Mix cheese, shredded
2 Tbsp Italian seasoning


Cut the zuchinni lenghtwise, into about 1/4 inch strips, they will kind of resemble lasagna noodles. Pat them dry on paper towels (the more moisture you get out now, the better).

Brown the mean w/ the garlic, salt and pepper to taste & drain.

Mix the eggs with the ricotta in a small bowl.

Spray lasagna pan with olive or canola oil and being to layer –

  • zuchinni
  • meat
  • ricotta mixture – smooth the best you can, it doesn’t have to be perfect.
  • sauce (about 1.5-2 cups)
  • Mozzarella Cheese
  • Italian seasoning

Repeat and use the Italian Cheese Mix on the 2nd layer.

Continue to layer until all ingrediants are gone – ending with cheese. I usually end up with 3 layers of everything except the meat, which is usually only two. Sprinkle top of cheese with additional italian seasoning.

Bake for 35 minutes uncovered, or until cheese is brown and bubbly. Cover with foil and continue to cook for an additional 25 minutes. Remove excess liquid every 15 minutes with the baster, and make sure to put a larger pan under the lasagna, or you will have a MESS!

After you remove the lasagna, you may find that there is still a lot of liquid along the edges. Use your baster to remove it, or blot it gently (don’t get the cheese) with numerous paper towels.

This reheats fabulously and is actually better the next day! You won’t even miss the noodles – I promise!


Low Carb Oven Fried Chicken Tenders

Super easy and super delicious! If you are missing fried chicken/crunchy food – this could be the answer. (Also really good in a salad w/ low carb honey mustard…yum)

1.5 – 2 lbs chicken breasts, cut into tenders
2 eggs
1/2 tsp black pepper
1/4 tsp cayenne
1.5 bags of pork rinds

Grind pork rinds in food processor until they are the texture of bread crumbs. Whisk the eggs in a small bowl, until light yellow and add spices to egg mixture. Poour 1/2 of the ground pork rinds onto a large plate.

Heat oven to 425.

Plan to cook the chicken on a lightly oiled cooling rack w/ foil under it. This allows for airflow all around the chicken tenders = crisp crust! Dip chicken in egg wash and then lightly coat with pork rinds. Place coated tenders on cooling rack, ensuring they aren’t touching.

Cook chicken tenders for approximately 15 – 18 minutes, or until opaque throughout.

Serve w/ full fat ranch dressing, honey mustard, or LC (no sugar) ketchup. YUM!

Stuffed Peppers

Delicious and easy…throw these on the grill next to some dry rubbed steaks and you have a filling and deliciously low carb meal!

3-4 green peppers (if you like heat, try it with serranos)
1/2 c. fresh mozzarella cheese
1/4 vidalia onion
1 c. mushrooms
salt and pepper to taste

Cut the tops off the bell peppers and de-seed them. Chop up the remaining ingrediants into small cubes (approximately 1/4 inch cubes). Mix “stuffing” in a small bowl and then stuff it into the peppers. Grill over medium low for approximately 10-15 minutes or until peppers are tender and stuffing is melted through.