FitnessFreak?

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Pippadog1

Cathlete
Hi Debbie

This is not a question but a thank you. I cooked your zucchini lasagna today and absolutely loved it. My husband is not so keen on healthy eating (unfortunately), but he also loved it. I think its going to be regular weekly cook. Just out of interest how long does it refrigerate for. I cooked the amount for six portions and I've divided them up. How long would they last? Do you think two days? I want to try your chocolate protein pancake tomorrow. Also in the uk we don't really have talipia (well I don't think so) would tuna steak be a similar fish?

Thanks again

Laura uk
 
Hi Laura!
I've refrigerated the zucchini lasagna up to a week with no problems. I'm the only one eating it so I split it up into 6 containers and just ate a serving each day which took 6 days and it was fine. That is a good recipe. I need to make some more.

Tuna steak is probably good but I've never tried it. You have to be careful with tuna, though. Depending on where they are processed they may contain a lot of mercury. So don't eat more then 1 can of tuna a week and probably 1 steak a week.
 
Laura - we eat quite a bit of fish and tuna steaks are great - but tilapia is merely a white fish that isn't really strong and not really flaky. We grill it quite often here and one thing I switch it out for is catfish.

Actually I'd eat tuna steaks more often if they didn't cost about twice as much as tilapia ! :eek:

I didn't see the recipe you are speaking of, but I love my tuna steaks with a nice salsa of mango, papaya, onion, cilantro and jalapeno with one lime squeezed and mixed in.
 
YUM,YUM

Hi Debbie,
I want to try your zucchini lasagna,and those pancakes,were can I get your recipe?
Thanks Debbie

Eunice
 
Zucchini Lasagna

1 large onion, chopped
2 cloves garlic, minced
1, 24oz jar low-fat, low-sodium tomato sauce
1# extra lean ground chicken or turkey (I used 96% lean ground beef)
sea salt and fresh ground black pepper to taste
1 egg
2 C low fat cottage cheese (I used fat free)
1 tsp whole-wheat flour
1/2 C skim mozzarella cheese, shredded, divided
2 1/2 C zucchini (about 2 medium), sliced into 1/4" thick pieces, divided
Preheat oven to 350

In a large nonstick frying pan, saute onion and garlic over medium heat until tender. Add tomato sauce and ground meat, and bring all ingredients to consistent heat for 10 minutes (until browned). Season with salt and pepper, to taste. Remove from heat.

In a small bowl, slighty beat the egg. Stir in cottage cheese, flour and 1/4 C mozzarella cheese.

Pour 1/2 of meat-tomato sauce mixture into a 1 1/2 quart roasting pan. Top with 1 1/4 C zucchini slices and cottage cheese mixture. Then cover with remaining meat-tomato sauce mixture and zucchini. Bake uncovered for 30 minutes.

Sprinkle with remaining mozzarella cheese and bake 10 minutes longer.
Let stand 10 minutes before serving.

Info: makes 6 servings, about 1 2/3 C serving size.
240 calories
3.5g fat
19g carbs
3g fiber
10g sugar
32g protein
530mg sodium
45mg cholesterol

This is the instructions in the magazine. I chop up the zucchini and just mix all this stuff together and bake it as instructed. It is SO GOOD.
 
It sounds really good!!! Thanks Debbie,I'm going to try it...Question are you going to the road trip this year?

Eunice.
 
Chocolate Protein Pancakes

Hi Debbie, how are you? I was wondering if you could post the receipe for the pancakes? Thank you so much....
Also for the 1 1/2 roasting pan is that the one that looks like a loaf of bread??
 
Last edited:
messyjess said:
Hi Debbie, how are you? I was wondering if you could post the receipe for the pancakes? Thank you so much....
Also for the 1 1/2 roasting pan is that the one that looks like a loaf of bread??
Click to expand...

Which pancakes? I eat a couple different kind right now.

I just mixed mine in a pampered chef stone bowl. It worked fine.
 
CHOCOLATE PROTEIN PANCAKE

2 egg whites
1/2 tbsp. unsweetened cocoa powder
1 tbsp. low sugar Nesquik chocolate powder
2 1/2 tbsp. raw oats
1 1/2 tbsp. low sugar strawberry or raspberry jam
1 tbsp. peanut butter

Heat up non stick skillet, spray with cooking spray. Mix the first 5 ingredients in a Magic Bullet or blender and pour in hot skillet. Cook on both sides and top with PB.
 
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