Healthy Zucchini Lasagna

Zucchini Lasagna (No Pasta)

Ingredients: 

8 oz Beef, ground, 98% lean (raw) 

1 cup Cottage Cheese, 1% 

1 eggs Eggs, Whole 

4 oz Cheese, mozzarella, reduced fat 

2 medium (196 grams) Raw Zucchini, medium 

1 cup Green Onions 

1/4 cup Raw Tomatoes 

1/4 cup Water 

1 fl oz Tomato Paste 

1/2 tsp Oregano, ground 

1/2 tsp Cream of Tartar 

1/8 tsp Pepper 

1 clove Garlic, clove 

1/2 tsp Basil 

1/4 tsp Thyme

* I just used my favorite spaghetti sauce instead of this cause I had it on hand and it was so good! 

Preparation: 

1. Slice zucchini into long thin strips. (It's hard to slice it length wise so I think next time I'll just do rounds and then they are perfect bite size pieces!) Cook (use desired method---roast, broil, bake, saute) zucchini until tender and set aside. 

2. Fry meat until brown; drain fat. 

3. Add tomatoes, basil, oregano, pepper, thyme, tomato paste, garlic (minced), water, and green onions (diced). Bring to a boil. 

4. Reduce heat and simmer, uncovered for 10 minutes or until reduced. 

5. In small bowl, slightly beat the egg. 

4. Add cottage cheese, half of shredded cheese and cream of tartar. 

5. In 1 1/2-qt. baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini. 

6. Bake uncovered at 375 degrees F for 30 minutes. 

7. Sprinkle with remaining cheese. Bake 10 minutes longer. 

8. Let stand 10 minutes before serving.

Orange Chicken

Orange Chicken

Ingredients

1 Tablespoon water

1 Tablespoon corn starch

1/2 tsp garlic powder

1/2 cup ( I did about 1/8 cup less since we like to put soy sauce on our rice)

1/2 cup brown sugar

1/4 tsp of black pepper

1/2 can orange juice

3 cups of vegetable oil

2-3 chicken breasts

3/4 cup of pancake mix ( I just threw some in a bowl, I didn't really measure it)

1/2-1 cup of water, basically just enough to make it a good consistency for a batter for the chicken. Slightly runny but not too runny :)

Directions:

I start the rice first since I do mine in a rice cooker, just make how ever much you want. Then I make the sauce. 

Combine the cornstarch and water together in a small saucepan. Add the rest of the ingredients and heat on medium stirring constantly until the mixture begins to boil and starts to thicken. This kind of took a little while. Then I just keep it in low while I cool my chicken stirring it occasionally. 

Heat up your vegetable oil in a small saucepan. You will know it's ready if you drop some pancake batter in it and it sizzles and starts to cook. You don't want it too hot about medium high heat so the chicken will have time to cook all the way. 

For the chicken you want to cut it into bite size pieces. Combine the pancake mix and the water. Then dip your chicken  into your pancake batter and put it in the hot oil. Cook until outside is brown. 

I like to put all the chicken on a plate with a paper towel and then when all of it is cooked I toss it in with the sauce. 

Then serve and enjoy!!!