A’s family is pretty darn sweet, so sweet in fact the we gather at his Granny’s house on Thursday evenings for dinner. This past Thursday I volunteered to bring dinner, before pondering what exactly would travel the 30 minute drive well enough to not have to mess with reheating. Lasagna was the perfect solution, and it arrived pretty darn warm even though it took us over an hour to get there thanks to my Pyrex portables carrier and microwave hot pad. (Nashville apparently forgot what tiny bit they knew about driving in the rain during our mini drought). 
I wouldn’t call this a ‘skinny’ recipe, but it’s definitely better than others since it uses lean turkey sausage and skim ricotta, I and A’s family thought it was a nice balance and didn’t even know it was a little ‘skinnied’ until I told them.

Lasagna the Kirsti Way

View Printable Recipe.
Makes one filled to the brim 13 x 9 Pyrex.
Marinara Sauce (Adapted from Serious Eats Marinara)

• 1/4 cup Extra Virgin Olive Oil
• 56 oz. of canned tomatoes (I used one 28 oz. can of whole tomatoes and 2 14 oz. cans of Italian Diced)
• 1 Medium Onion Diced
• 4 Medium Cloves of Garlic Pressed
• 2 Microplaned Baby Carrots
• 1/4 Tsp. Dried Oregano
• 1/4 Tsp.  Crushed Red Pepper
• 1 Tsp. Dried Basil
• Fresh Italian Flat Leaf Parsley to taste
• Salt & Pepper to Taste

Lasagna

• 6 Lean Italian Turkey Sausage links Casings removed (1 1/4 Lbs. I used Jenny-O Lean Sweet)
• 9 Lasagna Noodles
• 15 oz. Skim Ricotta
• 1 cup Grated Parmesan
• 2 Cups Shredded Mozzarella
• 1 Egg
• 1/2 cup Snipped Fresh Italian Flat Leaf Parsley to taste

For the Marinara:
1. Heat 1/4 cup of olive oil in a nonstick large sauce pan over medium heat. If using whole canned tomatoes, using clean kitchen shears snip them to in smaller pieces while still in the can.
2. Add diced onions and good about 5 minutes to soften.
3. Add microplaned carrot and pressed garlic. Let cook about a minute.
4. Add canned tomatoes, and dried spices. Stir.
5. Bring to a steady shimmer, and cook for 1 hour, stirring occasionally.
6. Remove from heat, add salt, pepper, and snipped parsley to taste.
For the lasagna:
1. Prepare lasagna noodles per instructions, or use the bakable kind.
2. Heat a large deep skillet over medium heat. (A’s parent’s got me this Kitchen Aid one for Christmas, it is my favorite pan ever!)
3. Break up sausage and add it to the pan. Cook thoroughly to 165. Use a spoon to ladle out most of the fat. Remove from heat. Add a few spoon fulls of marinara to the sausage, leaving enough marinara to coat the bottom of the pan and the top of the lasagna.
4. While sausage is cooking combine your skim ricotta with your egg, grated parmesan, and snipped fresh parsley.
5. Layer your lasagna in your dish. I did it this way from Bottom –> Top.

Bottom	Marinara Noodles Mozzarella Sprinkle Ricotta Sausage/Marinara Mozzarella Sprinkle Noodles Mozzarella Sprinkle Ricotta Sausage/Marinara Mozzarella Sprinkle Noodles Marinara
Top	Mozzarella Sprinkle

(Note: if you use an offset spatula to ‘level’ your ricotta, you are a baker).



6. Bake 365 for 30 minutes ‘tented’ with foil.
7. Bake another 10 minutes without foil to brown the top cheese.


View Printable Recipe.

This post is partying here.

After some success with sautéing ‘Zucchini Noodles’ I decided to make something casserole like that would have the satisfaction of Mac & Cheese but without the carbs of the mac. I think this totally achieves that and even ends up a little like one of my other favorite carb dishes, hash brown casserole.
Get a printable recipe here.
Ingredients for a full 9 x 13 Pyrex

• 3 Large-ish Zucchinis
• 1 small onion
• 6 oz. (1 1/2 Cups) 2% Cheddar Cheese
• 6 oz. (1 1/2 Cups) 2% Mozzarella Cheese
• 1 package 1/3 Fat Cream Cheese Softened
• 1 Large Whole Egg Beaten
• 1 Tsp. Salt
• 1 Tsp. Trader Joe's 21 Seasoning Salute, or your favorite blend.
• Panko to top

Special Tool: Julienne Slicer, I got the Swissmar brand  via a recommendation and it works great and is cheap!
Steps:
1. Preheat Oven to 400 degrees.
2. Wash and julienne all 3 zucchinis, line bowl with a clean tea towel to absorb the zucchini's moisture a bit. Once you get the the very seedy middle you’ll have to bail.
3. Salt and squeeze out your zucchini a bit. (This is important! The pieces I froze got really watery when I microwaved them).
4. Dice your onion and add it to your zucchini
5. Grease your 9x13 Pyrex and add the zucchini onion mixture
6. Add your beat’in egg, mix in, add your softened cream cheese, mix in.
7. Dump your big pile of cheese on top, and mix in.
8. Sprinkle the top with panko bread crumbs, mist with some olive oil spray.


9. Bake 30-40 minutes at 400 degrees, or until golden and bubbly.

Get a printable recipe here.

Shredded Chicken Wonton Tacos with Taco Quinoa

Ingredients (Serves 2)

• 6 oz of leftover chicken from Skinny Chicken Taquitos
• 1  cup uncooked Quinoa (Yields 4 cups, 2 cups leftover great for on top of salad).
• 1 packet taco seasoning.
• 12 Wonton Wrappers
• 1/2 cup of 2% Cheese
• Shredded Lettuce
  

Steps

1. Preheat your oven to 400 degrees to make the taco shells.

2. Start your quinoa, follow the directions per the brand but add your packet of taco seasoning to the water.  (Makes awesome flavorful quinoa, soo yummy!)

3. Spray a Pyrex, drape wonton wrappers on the rim, spray again, pop in the oven for 3-5 minutes until golden and crispy.  (Rather than getting a bunch of pans dirty I did three cycles of this while the quinoa was cooking.

4. Heat up your left over chicken, dole out your servings into ramekins for easy portioning. (1/2 cheese, 3 oz shredded chicken, 1 cup cooked taco quinoa)

My Nutrition estimate per MyFitnessPal

Ingredients	Cal	Fat	Carbs	Protein	Fiber
3 oz Chicken	55	1	1	11	0
1/4 cup uncooked quinoa	155	3	29	6	3
Aldi 2% Mild Cheddar Shredded cheese	80	6	1	7	0
All Natural Nasoya- Won Ton Wrappers	120	0	23	0	0
Total	410	10	54	24	3

Just wanted to share one of the things I’ve made with my handy and yummy taco shredded chicken left overs from the Skinny Taquitos I made Sunday. I made this today for lunch and it was pretty awesome.

Yeah I couldn’t finish it all…

My cast:

• 4 oz of leftover chicken from Skinny Chicken Taquitos
• cucumber
• romaine
• sweet corn
• green bell pepper
• salsa

How are you going to use your leftover chicken?

Hungry Girl introduced me to the the wonder of Won-Ton wrappers for a low cal and low fat crispy crunch, then I discovered their big brother egg roll wrappers, more crisp for less annoying rolling. Egg roll wrappers way less cal and fat than the traditional fried tortillas. These were an idea that worked out super well and will definitely enter our dinner rotation!

Ingredients

• 4 Chicken Breasts (This will leave you lots of leftovers to freeze or use in other dishes, it tastes amazing! I made the taquitos pictured and still have 28 oz of chicken left!)
• 16 oz Jar of Salsa
• Taco Seasoning Packet
• Egg Roll Wrappers (Find near the Tofu, even Super Wal-mart carries them, they freeze and thaw well too).
• 2% Cheese

Directions

1. Dump salsa and taco seasoning into your crockpot and mix, add chicken. Cook on high for 4-6 hours or low for 6-8 hours.
2. Shred chicken in your crockpot with two forks, stirring to help it absorb any of the liquid.
3. Preheat oven to 400 degrees.
4. Line baking sheet with foil and spray it with cooking spray.
5. Build your taquito with egg roll wrapper, shredded chicken, and a sprinkle of cheese. Dip your finger in water and run it along the far end of the egg roll wrapper. This helps seal the wrapper.
6. If you want skinnier taquitos you can cut your egg roll wrappers in half.
7. Spray tops of taquitos well with cooking spray.
8. Bake for 10-15 minutes until golden brown.
9. Serve with sour cream and guacamole.

Ideas for your leftover shredded chicken: tacos, taco salad, quesadillas, freeze to make these again in the future, you can freeze the wrappers too.

My estimated nutrition using my ingredients for a serving of 3 taquitos. (Not positive that 4 oz of chicken for 3 is accurate though, forgot to measure).

Ingredients	Cals	Fat	Carbs	Protein	Fiber	Sugar
Nasoya - Egg Roll Wrappers, 3 wrappers	170	1	35	7	1	1
Chicken Breast - Great Value, 4 oz breast (112g)	100	3	0	20	0	0
Great Value (Bb) - Mild Chunky Salsa, 5 tbsp	25	0	5	0	2	5
Aldi - Fit & Active - 2% Mild Cheddar Shredded Cheese, 1/4 cup	80	6	1	7	0	0
Total:	375	10	41	34	3	6

This recipe is on the back of the Swan's Down Cake Flour Box

 Almond Cake (Altered from 1-2-3-4 Cake)

Cook Time: 25 to 30 minutes

The Ingredients:

•  1 cup butter or margarine (I used unsalted butter)
•  2 cups sugar
•  3 cups sifted Swans Down Cake Flour
•  3 teaspoons baking powder
•  1/2 teaspoon salt
•  4 eggs
•  1 cup milk
•  1  3/4 teaspoon vanilla (Basically just short this teaspoon a bit)
•  1   1 1/2 teaspoon almond extract (1 1/2 teaspoons Almond)

Baking Instructions:

Cream butter. Gradually add sugar, beating until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Baking: Pour batter into 3 greased and floured 9-inch layer pans, using about 2-1/3 cups batter in each pan. Bake at 350 degrees F for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

Visit the Swan's Down site for alternate pan directions.

Chocolate Buttercream Frosting (Altered from Swan's Down 'Simple Chocolate Cake)
Recipe amount isn't enough for a 3 layer cake, 1.5 batches should do it)

• 1 lb Powered Sugar
• 1 stick of Unsalted Butter, softened
• 3 tbsps milk' (+1 tbsp if needed)
• 1 tbsp vanilla extract
• 2 oz unsweetened chocolate, melted and cool (Two Nestle ready go packets)

1. Sift Powered Sugar
2. Cream butter, vanilla, milk.
3. Gradually add powered sugar blending well in between.
4. Add more milk 1 tbsp at a time if needed to get consistency right.
5. Beat in chocolate.
6. Beat on high to fluff.

The Cake

Fluffing the butter. Note if you scrape while trying to mix your poor whisk will look like that =(

 The fastest and best way to soften butter, plus it mixes better.

 You've gotta sift your cake flour since it's even finer than all purpose.

 Slowly adding flour the butter, egg, flavoring mix.

Frosting

I'm a total chocolate dunce, so this is my foolproof method of making chocolate butter-cream. 

 Adding the chocolate.

 mmm so good.

 This is a sloppy cake, so I didn't level it, I'm also a frosting dunce most of the time so the caramelized 'crust' helps me a lot!

 mmmm

Be sure to Baker's Joy your pans well and run a knife around your pan or else this will happen.

 I immediately cut it in half and sent it home with A's Dad, temptation ousted!

 I would double or do 1 1/2 batches of frosting, the filling was a little weak and it was barely a crumb coat.

It still tasted amazing though! Almond and butter-cream chocolate, a perfect pair!

An Alpha Gam Mom made these and brought them to recruitment, let's just say they are dangerous, her's were totally covered in chocolate but to save time I just dipped the ends of mine in chocolate.
These would make a great Halloween treat as they look like witches hats.
 
Once you've tasted one, you'll understand how I came up with the name.

What you need:

• Bugles 
• Peanut Butter or Nutella or both 
• Chocolate Candy Melts (yeah that bag of morsels did not work out...)

 What you do

 

Stuff your bugles with peanut butter or Nutella. The baggy piping method works, but a real piping tip would work better. So I ended up using a spoon.

 

Scoop of peanut butter, then just kinda slide the edge of the bugle up the spoon to shove in the max amount of peanut butter goodness.
Not every bugle has enough of an opening to fill, so you'll need a reject bowl.

All filled and ready to dip, I did the same with the Nutella, Nutella is a little more runny, but the same method still works.

That's the end of the photo documentation, as at this point Andrew asked me "Are you going to be ready to leave in 45 minutes?"

I melted my chocolate chips, they were too thick, so I dumped them and melted some chocolate candy melts which worked much better, i just stuck the end in to the dips on my double boilers and plopped them on wax paper, i then stuck them in the fridge for a few minute to help them set since my kitchen was super hot! You have to be careful with the fridge since you don't want them to get stale.

These stay crispy for almost a week even with the pb inside I'd say so you can safely make them ahead of time and keep in an airtight container, which is good cause they are awesome but time consuming.

The finished product.

Salty, Sweet, and savory all in one!

After the senior sleepover I've been on a sorbet kick, it might also have something to do with it being 100 degrees literally in Nashville as of late.

• 2 cups of simple syrup (about 2 cups water and sugar)
• 1 lb of strawberries, destemed and pureed in a blender
• Splash of lime juice

Make simple syrup and chill.
Puree strawberries and chill (blender will warm them up from their refrigerated state).
Add to your ice cream maker and follow their directions.
(This made the right amount for my 1.5 quart ice cream maker)

Unlike the raspberry sorbet I found the strawberry to be too small to strain.

yum!

An easy summer combo great for when you you have yummy tomatos to use up.

Quarter tomatoes, and dice some onion

Combine in a bowl and add any vinaigrette. I love Trader Joe's Balsamic.

Cover and refrigerate for as long as you can, over night is best, a couple of hours will do, then enjoy.