Lasagna Zucchini Rolls


As we continue our Extreme Makeover lifestyle change thanks to Chris and Heidi, we find recipes that are actually good, along with being low carbohydrates and good for you. I have to admit, I wasn't so sure about this recipe before I tried it. After trying it, I was pleasantly surprised of the visual and palatable qualities it possessed. This may become a regular.  I have tweaked the recipe to make it  more to my tastes, so add any spices you feel may go well with the ingredients.  So this is what I did:

Five ounces ground turkey
One tbsp minced yellow onion
One tbsp minced garlic
1/2 cup spaghetti sauce(low sodium)
2 tsp Italian Seasoning
One teaspoon agave nectar
1/4 cup mozzarella cheese
One medium size zucchini

Take zucchini and cut both ends off. Using a mandolin cutter on level three, cut the zucchini long ways to create thin strips. These should be less than a 1/4 of an inch. 

In a boiler, bring six cups of water to a simmer. Place zucchini in water and simmer for five minutes. Have a bowl with cold ice water ready and place zucchini in ice water to halt cooking process. Once they are cooled they should be tender and flexible. You will know if you overcooked or under-cooked. One will be mush and the other will be hard and not flexible. Once cooled, drain and set to the side.

In a fry pan  add 1 tsp olive oil and cook onions and garlic on medium heat. After about thee minutes add the turkey and cook thoroughly. 

Add spaghetti sauce, agave, and Italian seasonings. Turn off  and remove from heat. 

Take a small spoon and cover  one side of the flat zucchini. Not too much or it will not roll up. I would say about three tsp. Gently roll the zucchini away from you and tuck under itself after each turn. It should roll into a sushi style roll. Place on a greased baking pan. 

Sprinkle each roll evenly with mozzarella. Broil in over for three minutes or until the cheese has melted and is brown. 





Very tasty! Try this. It is pretty and tastes good!






Barbecue Chicken Salad



We are continuing to try the recipes found in Chris and Heidi Powell's "Extreme Transformation" book and today we tried barbecue chicken salad. It was a very tasty meal with only a few tweaks. Instead of boneless, skinless chicken breasts, we used boneless, skinless chicken thighs. Here is what we did (this recipe made three bowls) :

Three boneless, skinless chicken thighs cooked
Three tbsp low-sodium barbecue sauce
Four cups romaine lettuce, chopped
3/4 cup black beans
3/4 cup fresh corn
1/4 cup fat-free plain Greek yogurt
One tbsp ranch dressing mix
One tsp lime juice
Cilantro
Three extra tbsp barbecue sauce

Cut up cooked pieces of chicken thighs and  mix with three tbsp barbecue sauce. Build your lettuce, beans, corn, and chicken.

Mix Greek yogurt, ranch dressing mix, lime juice together. Spoon one tbsp on top of each bowl, Add more barbecue sauce if needed. Top with cilantro.

The chicken thighs were very good in this dish! Try it for a good lunch one day.




Oven Cooked Chuck Roast




Sundays are a busy day for me because I am Pastor Chef (like Master Chef, get it? Nevermind.) So we try to find something that would be full of flavor but yet easy to make. Now the focus is the roast in this post, and I must say the roast turned out perfectly. It was so moist and tender I almost wanted to eat the fat. So here is what I did:



One Thick chuck roast, cut in half (I will cook the other half another day)
1 1/2 tbsp kosher salt
1/2 tbsp black pepper
1 tbsp garlic powder
1 tbsp paprika
2 tbsp Worcestershire sauce


Take your dry seasonings and coast each side of the roast evenly.
Sear both the roast in a cast iron skillet on medium heat for five minutes on each side. Add Worcestershire sauce to the pan, not the on the meat. 
Add vegetables if you like and put in a 200 degree oven for five hours.

When I cut into the roast after that time and that low temperature the meat was very most, and very tender, but not the mushy tender you get after it has cooked in a crock-pot all day. The flavor: Wonderful!

However I do recommend that you cook the vegetables separately or add more liquid for them to cook. I feel a higher heat setting would be good for it.

And there you have it! This roast was awesome! Did not need any sauce or anything to flavor it up. And by the way, the fat does melt in your mouth!


Oven "Fried" Chicken with Cauliflower Mash and Sauteed Mushrooms


This recipe is nothing short of deliciousness. I did  an oven frying method on this chicken that made the skin taste fried but is baked. Topped with the cauliflower mash and sauteed mushrooms, it felt like we were not even on a diet. This is what you will need:

Four bone in chicken breasts with skin on
Two cups sliced mushrooms
Four cups cauliflower
1/4 cup plain Greek yogurt
1/4 cup almond milk 
1/2 tbsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1/2 tbsp aluminum free baking powder
1/2 tbsp minced garlic
salt and pepper to taste

In a boiler, simmer the cauliflower until the cauliflower is tender. Drain. Set to the side.Take your bone in chicken breasts and debone them with skin still intact.This will give you tenderloins for stir fry and bones for chicken broth. If you don't know how to debone a chicken breast, here is a video (but leave skin on!) :




Mix together kosher salt, black pepper, garlic powder, paprika and baking powder into a bowl. The aluminum free baking powder is what is going to crisp up your chicken skin. Thoroughly coat your breasts with the mixture till all is covered.

Preheat your oven to 400 degrees. Place chicken in a cast iron skillet or other oven safe pan, skin up. The total cooking time for the chicken should be about 35 minutes. Tip: Turn the chicken over once during the cooking process and let the fat coat the skin side. Then turn the chicken back skin side up. 

While the chicken is cooking prepare your cauliflower mash. Place your mash back on the stove and turn on medium heat. Mix in garlic and saute for a minute or two. Add a little olive oil if you feel its too try. Add Greek yogurt and almond milk. Simmer for about five minutes. Take a hand blender and emulsify all ingredients.  Salt and pepper to taste. 

During the last minute I turned the oven on broil and broiled the chicken to make a little more crispy. 

I took a saute pan and did a quick saute of mushrooms with salt and pepper. 

 It was delicious! The skin was great, the flavor was great, and I didn't feel as guilty eating it.