So these are probably some of the last posts I do consistently for a while. I start my internship in less than 2 weeks and I'm pumped about it but nervous at how incredibly busy this summer and fall are going to be. I'm staying on "full time" through the fall at Wedgwood until my internship hours move from 15 to 20 in September...ah! Then I'll drop to part time hopefully at Wedgwood and work as much as I can doing both! Its about a year long internship process, and poor Austin will have to fend for himself about half the week for dinner ;) I think he can handle it, honestly...but I really enjoy cooking (duh) and so I will probably be more sad than he is at this loss.
On the flip side- I'm so proud of our efforts in this health challenge...more like a healthy living change really because I'd like to keep this up! Austin has been doing so great! He's walking and running with me after work and in the mornings on the weekends. Its so much fun to encourage each other and hold each other accountable (okay that part sucks...at least when its me getting caught drooling at an Olive Garden commercial...). However- I'll be sure to keep you posted as we continue in our healthy endeavor efforts!
Sometimes it's just nice to switch things up. Add a little veggie to your life! I love experimenting with pasta. I know I post a lot of pasta, but I just love it. Now that Austin and I are trying to eat healthier, pasta is sort of a treat...however I made every effort to make this as lean of pasta as possible. It really was tasty and easy!
Instructions
Start off by browning about a half of a package of lean Jeanie-O ground Turkey in a large skillet/pan. I added Italian seasoning while it was browning. Then I threw in my sliced zucchini and squash to cook in there...threw on some garlic and pepper for seasoning. I love garlic so I give it a good coat over the entire mixture. Let brown until veggies are beginning to soften and get a little brown on em'.
Here's my other trick to justifying this meal as healthy: Whole Wheat pasta...can't go wrong there :) I bought this at Russo's market months ago (great place for wine too btw!) and am glad to say it was well worth the price. It was very tasty and this kind of pasta even had Flax in the noodles. Bonus!
The sauce IS the boss. Added about 3/4 of a jar of spaghetti sauce to the simmering veggies and turkey meat. Let that simmer on Low/Med for a bit....
Meanwhile, mix up the "ricotta cheese" - which for me was about a cup of COTTAGE cheese (low fat of course) mixed with a couple tbsp of Parmesan cheese, Italian seasoning, and garlic powder.
Slowly spoon in cottage cheese mixture to the sauce...let it kind of melt in there. Once you're all done..top with a few handfuls of low fat/low moisture/ part skim (all those fancy ways of saying "sorta good for you cheese but still tastes like cheese") Moz or I used an Italian mixture (Meijer brand).
Finished product...served with salad. I downed a glass of Moscato with this meal...so fitting...except with a full belly of carbs and wine I was cashed out afterwards on the couch...mehh small price to pay for a home cooked Italian dish ;) Enjoy my friends!
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| Zucchini and Squash Lasagna Skillet |
Blend those babies up together - i used my pretend magic bullet - and its good to go!!
I would refrigerate the sauce about a half hour before serving.
