Hi!! I am super exited, too, about the challenge. I’ve already seen some pretty amazing results and I’ve been a part of Novo since its opening. I’ll admit, though, when Beth Anne and Ellen told me last night that I not only shouldn’t count calories but I COULDN’T, I freaked out a little! Haha! I have a few recipes that I think will go great with our plan. I’ve made these at home and they are a hit with the hubby and son, too.
This first one is a great alternative to Pizza.
Zucchini Pizza Casserole
4 Cups shredded zucchini (I use about five small zucchini)
1/2 tsp. salt
2 TBSP Parmesan cheese
2 oz. mozzarella and cheddar mixture
1 tsp. Italian seasoning
1 lb. ground turkey (or a can of black or white beans)
2 oz. Pepperoni, chopped (I left this out when I made it and it was still yummy)
1 medium onion, chopped
2 cups Spaghetti sauce
1 medium bell pepper, chopped
4 oz. cheese (again, I used mozzarella and cheddar mixed)
Shred zucchini. Mix the zucchini with 2 eggs, Parmesan cheese, 2 oz. of cheese and Italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.
While the crust bakes, brown the ground turkey in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5-7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers and sprinkle with 4 oz. of cheese.
Bake for 20 minutes at 400 or until pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2-3 minutes before slicing and serving. Enjoy!!
This next one is perfect for Spring and Summer grilling. I’ve made this one a dozen times and the great thing is, my hubby and son love it so much and they have no clue it is a healthier alternative :0)
Beef Kebabs with Peanut Dipping Sauce
1/2 Cup light soy sauce
2 TBSP granulated brown sugar substitute
2 TBSP sugar substitute like Agave light
4 cloves garlic, pressed
1 1/2 pounds sirloin steak, 1 1/2″ thick, cut into 1″ pieces
1/2 Cup creamy unsweetened natural peanut butter
3/4 Cup water
3 TBSP lime juice
1 TBSP finely chopped ginger
1/4 tsp ground red pepper
1 green bell pepper, cut into squares
1 red bell pepper, cut into squares
1 large onion, cut into wedges
In a shallow dish, combine half of the soy sauce, 1 TBSP of the brown sugar substitute, 1 TBSP of the sugar substitute, and 2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once.
Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, water, lime juice, ginger, ground red pepper, the remaining half of the soy sauce, the remaining 1 TBSP brown sugar substitute, the remaining 1 TBSP sugar substitute, and the remaining 1 cloves of garlic. Cook, stirring constantly, until the mixture boils. Remove it from the heat.
Coat a grill rack with cooking spray. Preheat the grill to high. Thread the steak, peppers, and onion onto metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and the juices run clear. Serve with the peanut sauce. Enjoy!!
Hope you love these as much as I do…and Good Luck to EVERYONE!!
Shannon Probst (“Ler”) :0)