Zucchini Slice
Makes 6 portions worth 100g protein each (more or less how you want to cut it)
400g grated zucchini
1 onion chopped finely
100g shredded ham or bacon
5 eggs
250g ricotta cheese
1/2 cup grated cheese
Blend the eggs and ricotta and mix with all other ingredients.
Pour into lasagne type dish (spray with cooking spray first)
Bake in mod oven 40 -45 mins
Not fried rice!
1 cauliflower chopped raw in food processor
grated ginger
crushed garlic
spring onions (white part 1st, save green until cooked and throw them in last)
cooked bacon, egg, pork fillet, roasted chicken cut in cubes, been shoots, anything that you like and that would be in Fried Rice
Soy sauce
In wok heat 1 tablespoon of oil - Rice Bran oil reaches high heat without burning everything.
Add ginger, garlic and white spring onions, cook for a few minutes
Add grated cauliflower and stir around wok for 4-5 minutes
Then toss in all protein and stir till hot
Add soy sauce to taste and keep moving
Stir through green spring onion tops and been shoots.
ZUCCHINI AND RICOTTA BAKE
600g lamb mince
1 onion
1 tsp crushed garlic
1 pkt french onion soup mix
grated (finely chopped) vegies of your choice, I used carrot, capsicum, fennel bulb
and celery, in the amounts of your choice
1 jar of raguletto red wine and garlic pasta sauce
1/3 jar of water to rinse
squirt of tomato sauce
squirt of bbq sauce (I actually rinsed out some bottles I had that were empty)
3 medium zucchini sliced thinly lengthways
500g ricotta
1 bunch fresh basil
1 cup cheddar cheese grated
2 eggs
Brown the mince then add onion, garlic and other veg and soften. Next add soup
mix and combine thoroughly. Add pasta sauce, water and other sauces and
simmer until cooked.
Pre-heat oven to 180 degrees C. Spoon a layer of mixture on the bottom of
lasagne dish. Top with layer of zucchini, then sauce, then zucchini. Next combine
ricotta, eggs, basil and 1/2 the cheddar and spoon this on top of the zucchini
layer. Top with another layer of zucchini and then the remaining bolognaise
sauce. Sprinkle with the other half cup of cheddar cheese and bake for 1-1 and
half hours until zucchini is soft.
Basically its low carb lasagne!!!
Not tatoes - a yummy alternative to mashed potatoes is cooked cauliflower pureed with some ricotta or philly cheese, garlic, and mustard if you like, serve as you would mashed potato.
THE INFAMOUS RICOTTA CHEESECAKES
I am sure the sales of ricotta have gone through the roof now this recipe has got around! Makes a yummy alternative to your boring protein snack of meat or eggs.
500g ricotta cheese
1 sachet of diet jelly
1 cup boiling water
Blend all together and pour in to patty lined muffin tin and refrigerate for 2 hrs.
1 mini cake is equivalent to a 50g protein snack -
Stuffed Capsicum from Taste.com.au
http://www.taste.com.au/recipes/5847/stuffed+capsicum
Ingredients (serves 3)
3 capsicum (we used red, yellow and green), halved, seeds removed
1/4 cup (60ml) olive oil
150g ricotta cheese
150g cherry tomatoes, halved
1 small red onion, thinly sliced
Grated rind of 1 lemon
1 garlic clove, crushed
1/2 cup torn basil leaves
Method
Preheat oven to 180°C.
Toss the capsicum in half the oil, then place on a baking tray.
Combine ricotta, tomatoes, onion, rind, garlic and half the basil, then use to fill the capsicum.
Drizzle with remaining oil and bake for 20-25 minutes. Garnish with remaining basil
Meatloaf - Serves 4
700g lean beef mince
1 onion finely chopped
1 garlic clove crushed
2 tbs chopped parsley
1/2 tsp chilli powder
2 tsp dijon mustard
2 tsp worcestershire sauce
1 tbs tomato paste
1 egg
400g cherry tomatoes
1/2 cup tomato pasta sauce
Preheat oven 200 deg C
Combine all ingredients, except tomatoes and pasta sauce, in a large bowl and mix well.
Place in a loaf tin or on a sheet of baking paper on top of a sheet of foil, approx 40cm long and form the meatloaf in to a log and bring up the side and secure.
Combine the tomatoes and sauce in a bowl and put on top of the meatloaf and bake for 1 hour or until cooked through, allow to rest for 15mins before cutting.
Per serving - Protein 35g, fat 11.1g, Carbs 1.8g
I am sure the sales of ricotta have gone through the roof now this recipe has got around! Makes a yummy alternative to your boring protein snack of meat or eggs.
500g ricotta cheese
1 sachet of diet jelly
1 cup boiling water
Blend all together and pour in to patty lined muffin tin and refrigerate for 2 hrs.
1 mini cake is equivalent to a 50g protein snack -
Stuffed Capsicum from Taste.com.au
http://www.taste.com.au/recipes/5847/stuffed+capsicum
Ingredients (serves 3)
3 capsicum (we used red, yellow and green), halved, seeds removed
1/4 cup (60ml) olive oil
150g ricotta cheese
150g cherry tomatoes, halved
1 small red onion, thinly sliced
Grated rind of 1 lemon
1 garlic clove, crushed
1/2 cup torn basil leaves
Method
Preheat oven to 180°C.
Toss the capsicum in half the oil, then place on a baking tray.
Combine ricotta, tomatoes, onion, rind, garlic and half the basil, then use to fill the capsicum.
Drizzle with remaining oil and bake for 20-25 minutes. Garnish with remaining basil
Meatloaf - Serves 4
700g lean beef mince
1 onion finely chopped
1 garlic clove crushed
2 tbs chopped parsley
1/2 tsp chilli powder
2 tsp dijon mustard
2 tsp worcestershire sauce
1 tbs tomato paste
1 egg
400g cherry tomatoes
1/2 cup tomato pasta sauce
Preheat oven 200 deg C
Combine all ingredients, except tomatoes and pasta sauce, in a large bowl and mix well.
Place in a loaf tin or on a sheet of baking paper on top of a sheet of foil, approx 40cm long and form the meatloaf in to a log and bring up the side and secure.
Combine the tomatoes and sauce in a bowl and put on top of the meatloaf and bake for 1 hour or until cooked through, allow to rest for 15mins before cutting.
Per serving - Protein 35g, fat 11.1g, Carbs 1.8g
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