Let me start by telling you I had the WORST workout ever last night. Usually by the time kickboxing rolls around at 6:30, I’m starting to feel tired from the day- but by the 2nd round or so I’ll get a good wind. Not last night. I had ZERO energy. I think I’ve been pushing too hard the last 2 weeks so today is a rest day.
I did get a present from the mailman today though:
YAY!!!!! MY HEART RATE MONITOR CAME!!!! Can’t wait to get on the treadmill tomorrow and try it out! Now if only the neighbor wasn’t holding the elliptical hostage…….
Today is a zucchini play day!
In case you didn’t know I belong to another site called Sparkpeople.com. Well, I’m joining in on a little recipe competition and this week’s secret ingredient is: ZUCCHINI! Oh, they’re all going down!
Here’s the low-down:
*Complete 1 meal using ingredient: 5pts
*Most creative use of ingredient (1 winner each week, voted on by all other team members): 4pts
*getting your ingredient locally and in season: 3pts
*Every additional meal made with the ingredient that week: 2pts
*Share your recipe on Spark recipes: 2pts
*Include a photo: 1pt
So, first up on the menu ~
Zucchini Lasagna Tower
(The zucchini and tomato are compliments of Papa’s garden)
Zucchini sliced in 6 – 1/2 -1″ thick rounds
Tomato sliced in 6 – 1/2″ thick rounds
!tbsp + 1 tbsp grated Parmesan
1/2 c Sargento Shredded 4 cheese Italian Blend (reduced fat)
1/2c Cottage Cheese (fat free)
2 Egg Whites
8 leaves Fresh basil
1 tsp Oregano
1 tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
Jarred Pasta Sauce of your choosing
#1. Mix together Panko, Oats, Italian Seasoning and 1 tbsp parmesan. In a small bowl whisk egg whites. Dip Zucchini in egg white and coat with crumb mixture
#2 Lay flat on a baking dish, hit them with a bit of butter cooking spray and put into a 350* oven until brown – about 15-20 min:
#3 While those get toasty make your cheese mixture. While ricotta would be great here, I’m keeping it low fat (that and Officer M being the ONLY ITALIAN ON EARTH who doesn’t like ricotta – love you honey!)
#4 Mix together cottage cheese, oregano, chopped basil, a sprinkle of shredded italian blend and 1 tbsp parmesan.
#5 Take out the zucchini and let them cool a bit.
Then layer cheese mix, tomato and sprinkle with shredded blend. Back into the oven until cheese is melty, mmmmmmm…..
To serve: Spread a thin layer of whatever pasta sauce you have on hand onto a plate. Put tower in the center and top with a sprig of basil:
So Pretty. This was Officer M’s plate. He had a Zucchini Pancake with his dinner. Which brings me to recipe #2!!
1 c Zucchini (I think using a cheese grater makes for better consistency here)
1/4 c Carrots (grated also)
1/2 c Whole Wheat Flour
1/4 c grated Parmesan Cheese
2 Egg Whites
2 tbsp reduced fat Mayo (do not try to sub with yogurt – these need the creamy tang)
Onion and Garlic Powders to taste
Italian Seasoning to taste
Shred up your veggies in a mesh colander and leave to drain for about 10 minutes:
Mix the flour, seasonings, cheese in one bowl and whisk the egg whites and mayo in another. Combine the two and fold in your veggies. It should look kinda gross, like this:
Cook up pancake style. I made 9 little ones from this batch and turned them into little pizzas for this kids:
Officer M agreed, I killed dinner tonight ; )
Lasagna Tower (makes 6)
Zucchini Pancakes (makes 6)
Off to bathe the rugrats, have a great nite! 🙂