Eggplant Lasagna


Eggplant Lasagna (serves 4)

1 large Eggplant
1 lb 99% fat free ground turkey
3/4 jar Paul Newman’s spaghetti sauce
2 cups spinach
1/2 yellow onion, diced
2 cups mushrooms, diced
2 cups low fat shredded cheese

In a pan over medium heat, brown ground turkey with diced onions, spinach, and mushrooms.
Preheat oven to 415.
Lightly spray 9×3 pan.
Cut ends off eggplant, slice into thin circles.
Layer 1/2 eggplant slices along bottom of pan.
Layer meat/veggie mixture.
Add 1/2 c water to 3/4 jar of sauce and shake to thin sauce out.
Pour sauce overtop meat mixture.
Sprinkle 1 cup cheese over sauce.
Add remaining slices of eggplant.
Top with remaining cheese.
Bake at 415 for 30 minutes.

It doesn’t come out of the pan very pretty, but it tastes delicious!!



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BBQ Chicken Flatbread Pizza

BBQ Chicken FlatBread Pizza
Serves two

2 Flatout ProteinUP CORE 12 Flatbreads
1/2 cup low sugar BBQ sauce
1/2 cup low fat cheddar cheese, shredded
1/2 cup low fat mozz cheese, shredded
8 oz. grilled chicken breast, torn into pieces
1/4 cup Red onion

Preheat oven to 400 degrees
Spray a large baking sheet with non-stick baking spray.
Put 2 tablespoons of BBQ sauce on each flatbread and spread evenly on the flatbreads. Sprinkle both cheeses over the flatbreads. Mix the remaining BBQ sauce with the grilled chicken and place on pizzas.
Top with the diced onion.
Bake for 8 minutes.

Crock Pot Chicken Fajitas


Crock Pot Chicken Fajitas

2 lbs boneless skinless chicken breast halves
1 (14.5 oz) can rotel
1 red, orange and green bell pepper, sliced.
1 large yellow onion, halved and sliced
4 tsp minced garlic
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
For serving:
ProteinCore tortillas, sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese


-Pour half of the rotel into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.

-In a bowl whisk together chili powder, cumin, paprika, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer remaining peppers and onions.

-Cover and cook on HIGH heat 3 – 4 hours or low heat 6 – 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).

-Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Serve warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.


English Muffin Pizza Bites

These are great personalized little pizza bites that you can do so many ways!
They all start the same way and can be changed by adding different toppings!
Choose a brand that is a good source of whole grains, low in sugar, and that the amount of carbs are coming from fiber!

Can put muffin in toaster, then build toppings, or assemble muffin and toppings and put in oven at 400 for 5-7 minutes

Breakfast style- serving size, 2
1 english muffin, halved
1 hard egg
avocado slices

Breakfast scramble- serving size, 2
1 english muffin, halved
1/3 cup scrambled egg whites
1 tbsp crumbled turkey sausage
1/8 cup low fat shredded cheese


BBQ Pizza- serving size, 2
1 english muffin, halved
1 tbsp low sugar bbq sauce
2oz shredded chicken
1/8 cup low fat shredded cheese

Caprese Pizza- serving size, 2
1 english muffin, halved
1 tomato slice
2 basil leaves
1 slice mozzarella cheese
1 tsp balsamic vinegar


Fruit Bites-
Peanut butter, banana, and honey
Low fat cream cheese, honey, strawberries

Taco Pizza- serving size, 2
1 english muffin, halved
1 tbsp refried beans
1/8 c ground turkey
1 tbsp diced tomatoes
1 tbsp shredded lettuce
1/8 c low fat shredded cheese
1 tbsp hot sauce


Greek Chicken Salad

Greek Chicken Salad
Makes 4 servings
(double as necessary)

1 pound cooked chicken breast or rotisserie chicken, shredded (about 4 cups shredded)
1/2 cup diced red onion
1 cup diced apple
1/4 cup dried cranberries
1 cup quartered or halved grapes
1 cup plain greek yogurt
1/4 cup slivered almonds
4 tablespoon freshly squeezed lemon juice
1/2 teaspoon garlic powder
Salt and pepper, to taste


In a large bowl, combine shredded chicken, red onion, apple, grapes, Greek yogurt, lemon juice, garlic powder, salt and pepper. Mix until well combined.

Using a 3/4 cup measuring scoop, portion out the chicken salad. Serve with a lettuce leaf or whole grain bread.



Yellow Squash Spaghetti

If you haven’t tried spaghetti in some other form besides the regular pasta noodle, you’re missing out!! I used to use whole grain, fiber, smart taste, all types of healthy versions of pastas to try and make my favorite dishes a little more healthy and a little less full of carbs, but nothing ever tasted that great or took the calories down… until!
Until I started using veggies! I first started with spaghetti squash. This one is good, very easy, and works, but after trying more isn’t the best option for me. The noodles are pretty thin and like to stick together in clumps!
I then tried zucchini, used a vegetti noodle spiralizer, and was so amazed at the difference! It makes thick “noodles” you can sautee them in the pan making them as crunch or as soft as you would like, and they don’t hold moisture, so they aren’t soggy at all!
I also ventured out and tried yellow squash the other day! This is now my new favorite. ❤

Yellow squash is the same texture and consistency as the zucchini, and doesn’t hold moisture so it isn’t soggy and holds it’s form wonderfully. The plus about the squash though, is that my family couldn’t tell that they weren’t noodles, because they were white/yellow instead of green like zucchini! Haha! Awesome turn-out dish, with great comments from others about how much it tastes like ‘normal spaghetti.’
Will be a staple meal in our house from now on!!


Yellow Squash Spaghetti
(serves 3)

3-4 small or 2 medium yellow squash
1 lb 99% fat free ground turkey
1 small can crushed tomatoes
1 small can italian diced tomatoes
2 cups diced mushrooms
1/2 diced yellow onion
3 tsp minced garlic
2 tsp italian seasoning
1/2 cup water

– Cut off ends of squash, wash and set aside.
– Use vegetti or noodle spiralizer to form noodles out of squash.
– Dice vegetables, set aside.
– Brown ground turkey in pan with diced vegetables and italian seasoning until fully cooked.
– Add both cans of tomatoes and garlic.
– Turn heat to medium/high, add noodles and 1/2 c water to pan, cover.
– Let noodles cook approx 10 minutes, stirring occasionally, check them periodically to see if they’re the softness that you want, I leave them al-dente.
– Turn heat to low/medium, cover again and simmer 5-8 minutes until all well incorporated.

Macros for one serving- (dish has 3 servings)
Calories: 287
Fat: 1.5 g
Carbs: 24 g (all from the tomatoes!)
Sugar: 12 g
Protein:  44 g









Zucchini Shrimp Alfredo

I’m a pasta lover, always have been!

Alfredo, Mac & Cheese, Spaghetti- you name it!
Last year I started looking for alternate ways to make my favorite dishes a little less full of carbs!
I had been trying numerous recipes for spaghetti squash, kindof liking them, kindof wishing they tasted more like noodles.
I saw the veggetti commercial but never believed that the tool would actually work until I bought one! These zucchini noodles are now a staple to my meals every week!
The zucchini noodles have a lot more texture than spaghetti squash and are able to hold up in recipes!
A lot of people have asked for my recipe so I’m here to share!
-Zucchini Noodle Spaghetti (serves 4)-
4 medium zucchini’s
1 bag extra small tail-off shrimp (thawed)
1 jar Your favorite alfredo sauce
1 Tbsp minced garlic
Salt and pepper to taste
Wash/dry zucchini. Cut off stems.
Push the side of the zucchini that you cut into end of veggetti, twisting zucchini into blades with moderate force to form noodles.
You may want to cut the noodles when you’re done, some can be about a foot long!
Add minced garlic to pan on medium heat.
Toss zucchini noodles in pan for 4 minutes to make tender. It’s up to you if you want them to be al-dente or a little softer. Don’t let them get mushy!
Add in shrimp and sauce, toss another few minutes to warm all ingredients and serve!