Pesto Zucchini Lasagna

I now have a wonderful new mandolin, and I decided to make lasagna "properly" with long, flat zucchini noodles. I decided to do a no tomato version, and sub in pesto instead.

Pesto Zucchini Lasagna

Ingredients:

2 zucchini, washed, ends chopped off

16 oz. ricotta cheese

6 oz. basil pesto

1 lb. ground beef (or pork)

8 oz. shredded mozzarella cheese

1 Tbsp. minced garlic

Directions:

Brown the ground beef. Mix ricotta, all but 2 Tbsp. pesto, and garlic. Using a mandolin, slice zucchini lengthwise about 1/4 in. thick. Spray the bottom of a baking dish. Lay in slices of zucchini neatly side by side. Spread 1/2 ricotta mixture over zucchini. Spread 1/2 of the ground beef over top. Sprinkle on enough mozzarella to cover beef. Layer again with zucchini, ricotta mixture, beef, and mozzarella. If you have leftover slices of zucchini, arrange them nicely on top and spread remaining pesto on slices. Optionally you can add any extra mozzarella on top. Bake at 350 F for 40 minutes or until cheese is golden brown. Serve with Italian or Caesar salad and sugar free shaved ice (or panna cotta) for dessert!

My Dad's Cream Cheese Pancakes

Cream Cheese Pancakes

This is my dad's favorite breakfast to make when he has time. It's a very simple recipe, you can modify it as you see fit.

Base recipe:
4 oz. cream cheese, softened
3 eggs
1/4 c. golden ground flaxseed
1/4 tsp. baking powder
vanilla extract
2 packets splenda
2 Tbsp. flavored simple syrup (like vanilla or caramel)
1 tsp. cocoa (optional)

Topping Ideas:
-pats of butter
-sugar free syrup
-sugar free jelly/jam cooked with fresh/frozen fruit
-whipped cream
-melted sugar free chocolate

Caribbean Jerk Shrimp

For whatever reason, sugar and shrimp just go together. Honey, mango, brown sugar- they all make shrimp taste amazing. I had been craving a tropical tasting shrimp dish, and this recipe is what I threw together last night. Marinading the shrimp for at least 3 hours makes the flavor even richer.

Caribbean Jerk Shrimp

 

(photo is not mine)

In a bowl combine:

1 tsp. molasses

1/4 c. Jack Daniels Honey Whiskey (regular flavor works too)

2 Tbsp. McCormick Caribbean Jerk spice mix

2 tsp. lemon juice

1 Tbsp. minced garlic

1 tsp. paprika

4 packets Splenda

1 c. chicken broth (or 1 cup hot water with 1 bullion cube, dissolved)

Stir well.  Peel, devein, and take the tails off of 2 lbs. of cooked shrimp. Place shrimp in a gallon sized ziplock bag and pour in the marinade. Marinate for about 3 hours. 

Option 1:

Open the bag just slightly and pour the marinade into a pan large enough to hold your shrimp. Let the marinade by itself simmer until it reduces by 1/2. Add shrimp to pan and heat up. Serve immediately.

Option 2:

Remove shrimp from marinade and put on skewers. Grill until grill marks are visible. You can save the marinade and reduce it in a pot and serve it with the shrimp if you want.

A great serving idea is a salad with avocado, spicy creamy dressing (I like Habanero Ranch), small chunks of jicama, and red pepper and red onion slices.