Category Archives: NVSA 2016 Favorites

Ruth’s Vegetable Lasagna

 

Ruth's Vegetable Lasagna
Serves 12
An all time favorite that all family members will enjoy!
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Prep Time
30 min
Cook Time
55 min
Prep Time
30 min
Cook Time
55 min
187 calories
9 g
54 g
11 g
14 g
4 g
208 g
392 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
208g
Servings
12
Amount Per Serving
Calories 187
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 54mg
18%
Sodium 392mg
16%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
10%
Sugars 5g
Protein 14g
Vitamin A
14%
Vitamin C
36%
Calcium
24%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • l pkg. Italian flavored turkey sausage
  2. • ½ medium onion
  3. • ½ bell pepper
  4. • 5 garlic cloves
  5. • 1 can S&W diced tomatoes w/roasted garlic
  6. • 1 can Muir Glen Roasted Diced tomatoes
  7. • 1 pint skim ricotta cheese
  8. • 1 egg
  9. • 1-2 tbsp chopped fresh basil or from tube (found in produce isle)
  10. • 2 medium zucchini
  11. • 1 small eggplant
  12. • 2 cups mozzarella cheese
  13. • ½ cup Parmesan cheese
  14. • 2 tbsp olive oil
  15. • 4 sliced mushrooms
  16. • 1 tbsp Italian seasoning
Prepare Meat Sauce
  1. Mince onion, bell pepper & garlic in food processor. Heat olive oil in pan. Add onion & cook until translucent. Add ground turkey & mushrooms. Cook until turkey is no longer pink. Add tomatoes (I crush mine in food processor first). Add Italian seasoning & basil. Simmer about 15 minutes.
Casserole Preparation
  1. Slice zucchini & eggplant very thin using mandolin. Mix Ricotta cheese, egg, 1 tbsp basil & Parmesan cheese until smooth. Place approximately ½ cup of meat sauce in bottom of 13 x 9 inch pan or baking dish. Layer zucchini & eggplant slices to cover sauce. Spread ricotta cheese mixture over top. Cover with meat sauce & sprinkle with mozzarella cheese. Repeat 2 more layers ending with sauce. Cover with remaining mozzarella cheese. Cover with foil.
  2. Bake covered at 375 degrees for 30 minutes. Remove cover & bake an additional 10-15 minutes until browned on top. Let sit 5-10 minutes before serving.
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calories
187
fat
11g
protein
14g
carbs
9g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Bagels

 

 

OMG Bagels
Serves 6
Royanne brought these to our "all things cauliflower" class and we just couldn't believe what a great (and non-cauliflowerish) bagel these are.
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Prep Time
15 min
Cook Time
18 min
Total Time
30 min
Prep Time
15 min
Cook Time
18 min
Total Time
30 min
62 calories
5 g
62 g
3 g
3 g
1 g
67 g
234 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
67g
Servings
6
Amount Per Serving
Calories 62
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 62mg
21%
Sodium 234mg
10%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 1g
Protein 3g
Vitamin A
2%
Vitamin C
35%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
  2. 3 tablespoons almond flour (I used Bob’s Red Mill)
  3. 1 tablespoon coconut flour (I used Nutiva)
  4. 2 free-range organic eggs at room temperature
  5. ½ teaspoon garlic powder
  6. ½ teaspoon fine sea salt
  7. ¼ teaspoon baking powder
  8. Pinch of ground black pepper
  9. Poppy seeds, sesame seeds, minced garlic or minced onion for topping
Instructions
  1. Preheat oven to 400 degrees.
  2. In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
  3. In a large bowl combine 3 cups of cauliflower rice, eggs, almond flour, coconut flour, garlic powder, salt and pepper. Mix well.
  4. Refrigerate the cauliflower mixture for 5 minutes - this will allow the almond flour and coconut flour to soak up some of the moisture.
  5. Take out the fridge and give it another good stir.
  6. Line a baking sheet with parchment paper and lightly grease with olive oil.
  7. Using your hands form 4 even sized buns (squeezing the mixture so it holds together) and lay onto the lined baking sheet.
  8. Sprinkle toppings and lightly press them into the top. With the handle of a spoon/fork/knife the making a big hole in the middle of each bun.
  9. Bake in the oven for about 16 to 18 minutes, or until it reaches a bread-like consistency.
  10. Turn on the broiler on high, and broil for further 2 to 3 minutes until the top is golden.
  11. Remove from the oven and let cool completely on a rack before peeling them off the parchment paper.
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calories
62
fat
3g
protein
3g
carbs
5g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Baked Eggs in Peppers

 

Baked Eggs in Peppers
Serves 8
Stacie made this for our recent PostOp Living class, based on the challenge, make something you haven't made before. Watch the video link for 25 second easy prep directions. So very easy, so very yummy.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
139 calories
3 g
116 g
10 g
10 g
5 g
83 g
1149 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
83g
Servings
8
Amount Per Serving
Calories 139
Calories from Fat 85
% Daily Value *
Total Fat 10g
15%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 116mg
39%
Sodium 1149mg
48%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
4%
Sugars 2g
Protein 10g
Vitamin A
27%
Vitamin C
66%
Calcium
14%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 bell peppers
  2. 1 tablespoon Kosher salt
  3. 1 tablespoon freshly ground black pepper
  4. 1 cup shredded mozzarella cheese
  5. ½ cup finely chopped chives
  6. 4 large eggs
  7. 4 strips cooked bacon
  8. ½ cup shredded cheddar cheese
Instructions
  1. Preheat oven to 350°F.
  2. On a cutting board, split the bell peppers in half from stem to base. Cut out the stem and the seeds. Transfer halved peppers to a baking tray, cavity side up. Sprinkle each half with salt and pepper. Bake for 15-20 minutes, until peppers are slightly soft.
  3. Sprinkle the mozzarella and half of the chives evenly among the four pepper halves. Crack eggs into the center of each pepper. Sprinkle the salt, pepper, bacon, cheddar, and remaining chives on top of the eggs. Bake for 15-20 minutes, until egg whites are set. Serve!
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calories
139
fat
10g
protein
10g
carbs
3g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

Spinach & Feta Mushrooms

 

Pinning Ceremony Stuffed Mushrooms
Serves 12
These were a huge hit at the 2016 Pinning Ceremony. Compliments of Royanne Gale, here's the recipe!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
77 calories
3 g
88 g
5 g
6 g
2 g
96 g
133 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 77
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 88mg
29%
Sodium 133mg
6%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 6g
Vitamin A
7%
Vitamin C
3%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 white or crimini mushrooms.
  2. 1 tsp butter
  3. ½ yellow onion, diced
  4. 2 cloves garlic, minced
  5. ½ cup cooked spinach, squeezed of all excess water
  6. 2 green onions, diced
  7. 1 tsp oregano
  8. A few twists of black pepper
  9. 1/3 c diced tomato (canned is OK, but drain first)
  10. ½ c feta cheese
  11. ½ c shredded Italian blend cheese
  12. 5 large eggs, beaten
Instructions
  1. Preheat oven to 350. Clean mushrooms with a damp cloth, or, if excessively dirty, wash briefly to remove dirt. Remove stems and set mushroom caps aside.
  2. Saute onion in butter until soft. Add garlic and cook for 1 min. Add cooked spinach and saute until dry. Set aside to cool.
  3. Once mixture is cool, add green onion, oregano, pepper, tomato, feta, and shredded cheese. Add egg and mix well. Scoop mixture into mushrooms.
  4. Lay mushrooms filling side up on a sheet pan lined with greased foil. Bake 30 min or until filling is firm and mushrooms are tender.
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calories
77
fat
5g
protein
6g
carbs
3g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/