Monthly Archives: September 2015

Spinach and Mushroom Lasagna


If you’re looking for a Sunday dinner that won’t make you fall completely off track, look no further! This recipe is comfort food that you don’t have to feel guilty about!

Spinach and Mushroom Lasagna

  • 9 whole wheat lasagna noodles
  • 1 lb ground turkey
  • 1 jar Prego Heart Healthy Roasted Red Pepper spaghetti sauce
  • 2 cups fresh baby spinach, chopped
  • 2 cups part-skim ricotta cheese
  • 1 cup baby portabella mushrooms, sliced
  • 1 small sweet onion, diced
  • 1 cup mozzarella cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  1. Cook noodles according to directions on box, rinse with cold water.
  2. Meanwhile, mix ricotta and spinach together, set aside.
  3. Cook ground turkey with onion and garlic powder and Italian seasoning until no longer pink.
  4. Stir in mushrooms and sauce, simmer for 5 minutes.
  5. Spray 9×13 casserole dish with nonstick spray.
  6. Layer 3 noodles in the bottom of the pan. Top with 1/3 of ricotta mixture, followed by 1/3 of meat mixture, and finished with 1/3 cup of mozzarella cheese.
  7. Repeat step 6 for two more layers.
  8. Bake lasagna at 400 for 30 minutes.

Chipotle Stuffed Peppers


This recipe was a new one for me. I found my inspiration in this month’s Rachel Ray magazine, and tweaked it a bit. And I will say it is amazing! By using ground turkey instead of beef, this recipe is healthier and still tastes amazing! Grain free, low in fat, and high in protein, this recipe is great for anyone who is looking for a healthy dish with a spicy kick!

Chipotle Stuffed Peppers

  • 1 lb ground turkey
  • 1 can organic black beans, drained and rinsed
  • 3 chipotle peppers in adobo, diced
  • 3 Tablespoons adobo sauce from peppers
  • 1/4 cup salsa of your choice
  • 1/2 small sweet onion, diced
  • 4 bell peppers, sliced in half (I used 2 red and 2 orange, but any will work!)

For garnish:

  • 1 jalapeno, thinly sliced
  • Sour cream
  • Chili powder
  1. Preheat oven to 400. Spray 9×13 casserole dish with non-stick spray.
  2. Cook turkey in skillet until no longer pink.
  3. Stir in onion, black beans, chipotle peppers, adobo sauce, and salsa until well mixed.
  4. Place halved peppers in casserole dish. Fill with meat mixture.
  5. Bake peppers for 20 minutes.
  6. Top each pepper with a dollop of sour cream, one or two jalapeno slices, and a sprinkle of chili powder.

Try serving these peppers with corn bread muffins or Spanish rice to round out the meal!

21 Day Fix Container Count (1/2 pepper)

1 red
1/2 yellow
1 green

Summer Veggie Bake


Life has been crazy this week, and I will admit that I have not gotten myself into the gym yet. But! That does not mean I give up! This fitness thing is a continuing journey and one bump in the road doesn’t mean you turn around and give up!

That being said, eating healthy is one thing that I still try to stick with at least 2 out of 3 main meals of the day (plus snacks). This side dish is so delicious and is a great way to use up all those garden vegetables! I was a little skeptical when I first made this, because I’ve never really been a huge fan of zucchini or yellow squash. Once I tried it, I was instantly hooked! I’ve seen a few variations of this same recipe on other websites, but modified it to what I had in the house and was very happy with the results!

Summer Veggie Bake

  • 2 large russet potatoes, scrubbed clean
  • 1 large yellow squash
  • 1 large zucchini squash
  • 1 Tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red chili pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup shredded cheese
  1. Slice potatoes, yellow squash, and zucchini into slices, about 1/4 inch thick.
  2. Alternate vegetable slices in greased 1 quart casserole dish, standing up.
  3. Drizzle olive oil over the vegetables. Top with seasoning.
  4. Bake vegetables at 425 for 30 minutes, covered.
  5. Uncover, top with cheese, bake for another 15 minutes.

21 Day Fix Container Count

1 yellow
1 green
1 blue
1 tsp

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