Sweet Potato & Veggie Lasagna

A couple weeks ago I watched a documentary on Netflix called The Engine 2 Kitchen Rescue. 

I heard about it on a Podcast called Fat 2 Fit (highly recommend checking it out, it may be my new favorite podcast!)

Anyway, the documentary is about this guy going into 2 family's homes to help them weed out the "bad foods" in their kitchen.  He's all about plant-based food.  So no meats!  

I love meat so I can't agree on that one but also for other reasons.

He made a Sweet Potato Lasagna.  I couldn't wait to make it because it looked so good!

However, I made some changes!  He uses Tofu.  I really don't like tofu.  It doesn't taste like anything.

So instead, I added some ground turkey.  He uses some vegetables that I opted out of (tomatoes & mushrooms).  Plus my husband is not too keen on either of those veggies and I'm not a huge fan either.

And I added some cheese on top of my lasagna, he added chopped cashews.  

Anywho, here's the ORIGINAL recipe.

All in all,  We really enjoyed this recipe.  Cooking for 2...haha I had a ton of leftovers and therefore was eating this all week at work for lunch.  But I couldn't complain cause it's quite yummy!

If you are trying to eat gluten free, you can totally take out the noodles 

and it would taste just as delicious.  It would just be a sweet potato casserole instead---I've tried both ways and I may like the casserole version better---I'm not a huge pasta eater.

Ingredients:

1 head of broccoli, chopped
2 large carrots, chopped
2 red bell peppers, seeded and chopped
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp rosemary
1 1/2 jars of pasta sauce
whole grain lasagna noodles, uncooked
16 oz frozen spinach, drained and thawed
2 sweet potatoes, cooked and mashed
1 lb ground turkey, browned
shredded cheese & parmesan cheese, to sprinkle on top


Instructions:

1. In a pan, heat chopped broccoli, carrots and bell peppers, about 5 minutes. set aside
2. In a medium bowl, mix broccoli, carrots, bell peppers and 1/2 tsp cayenne pepper, 1 tsp oregano, 1 tsp basil and 1 tsp rosemary.
3. In a 9 x 13 dish, cover the bottom with a layer of pasta sauce, then layer with lasagna noodles. 
4. Cover noodles with sauce.  Layer vegetable mixture on top of sauced noodles.
5. Cover with vegetable mixture with layer of noodles. Layer sauce on top of the noodles.
6. Layer the spinach on top of the sauced noodles.
7. Next layer with cooked ground turkey.
8. Layer the mashed sweet potatoes on top of the ground meat.
9. Layer the top with sauce, add shredded cheese and parmesan cheese on top for the finishing touch.
10. Cover baking dish with foil.
11. Bake in 350 degree oven for 45 minutes.  Remove foil bake for additional 15 minutes.
12. Allow dish to set for 15 minutes before serving.

Yellow Cupcakes with Buttercream Frosting

I wanted to make some cupcakes for St. Patricks day Weekend.  

These turned out perfectly!!

The icing was thick and creamy.

The cupcake was moist and vanila-y.

LOVE LOVE LOVE!

Ingredients:
makes 24 cupcakes

2 1/3 c all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 c butter, room temp

1 1/4 c sugar

3 eggs

1 tsp vanilla

2/3 c milk

Instructions:

1. Whisk flour, baking powder and salt.  Set aside
2. In a large bowl, beat butter and sugar.  Add eggs one at a time.  Mix in vanilla.
3. Alternating, add milk and flour. Flour mixture 1/3 at a time and milk, about 1/2 at a time.
4. Beat until just blended.
5. Fill muffin cups 2/3 full.
6. Bake 20-25 minutes.  Cool in pans for 5 minutes.  Place on cooling racks to completely cool.

Buttercream Frosting
Frosts 24 cupcakes

6 c powdered sugar

2/3 c butter, room temp

1 Tbsp vanilla

3-4 Tbsp milk

Instructions:

1. In a large bowl, beat 2/3 c butter and 6 c powdered sugar.  Mix in vanilla and 3 Tbsp milk.
2. Beat Frosting until smooth and spreadable.  If too thick, add more milk, a few drops at a time.

Chocolate-Sour Cream Cupcakes with Cream Cheese Frosting

Thursday night I was in a baking MOOD! 

And usually when I'm in a baking mood I like to challenge myself.

Cupcakes are challenging to me because I've had some recipes totally fail on me.

Also I never know how much to fill the cupcake liners---most times they overflow and bake flat :(

So I bought a cupcake scooper that has made my cupcakes the PERFECT height!

You can find the scooper HERE

I either level it of with a knife or scrape it against the side to the level off the scooper, 

so that ALL of my cupcakes come out at the same height.

That scooper has made making cupcakes SOOOO much easier!

AND----the cupcakes are DELICIOUS!

Who doesn't love cream cheese frosting?

It's my favorite!

Ingredients:
makes 24 cupcakes

Cupcakes:
2 c all-purpose flour
2/3 c unsweetened baking cocoa
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3/4 c butter or shortening
1 1/2 c sugar
2 eggs
1/2 c sour cream
1 tsp vanilla
1 c water


Cream Cheese Frosting:
frosts 24 cupcakes (about 2 1/2 c)

1 package (8 oz) cream cheese, softened
1/4 c butter or margarine, softened
1 tsp vanilla
2 tsp milk
4 c powdered sugar


Instructions:

1. Preheat oven to 350.
2. whisk 2 c flour, 2/3 c baking cocoa, 1 tsp salt, 1/4 tsp baking powder in a medium bowl.  Set aside.
3. Beat 3/4 c butter (or shortening) and 1 1/2 c sugar.  Beat 2 minutes.
4. Add 2 eggs, 1/2 c sour cream and 1 tsp vanilla.
5. Add flour mixture to bowl, alternating with 1 c water.
6. Beat until well mixed.
7. Add cupcake liners to cupcake/muffin pan.  Fill cupcake liners 2/3 full.
8. Bake 20-25 minutes.  Cool in pans for 5 minutes.  Allow to completely cool on cooling rack.

Frosting: 

1. Beat 1 pkg cream cheese, 1/4 c butter, 1 tsp vanilla and 2 tsp milk.  
2. Add 4 c powdered sugar, 1 c at a time.  
3. Beat until well mixed.
4. Frost cupcakes when they're completely cooled.

Oatmeal Chocolate Chip Cookies

The other week I made these DELICIOUS cookies for my primary class.

I promised them I would make them some cookies.

We usually have about 7 kids in our class, but only 3 showed up that Sunday.

So we had LOTS of cookies left over.

It also served as a delicious Sunday dessert after our family dinner.

STILL with some left over, I took them to work to share with my coworkers!

All in all, this recipe makes a TON of cookies for all your loved ones to share!

Also, it took all my strength to not take a FAT SPOON & dig in to this Cookie Batter...YUM!

Ingredients:
makes 4 dozen

1/2 c butter
6 Tbsp shortening
3/4 c brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1 3/4 c flour
1 tsp baking soda
1/2 tsp sea salt
3 c oats (quick or old fashioned)
1 bag of chocolate chips


Instructions:

1. Preheat oven to 350 degrees.
2. Beat 1/2 c butter, 6 Tbsp shortening, 3/4 c brown sugar and 1/2 c sugar.
3. Beat in 2 eggs and 1 tsp vanilla.
4. In a separate bowl, whisk 1 3/4 c flour, 1 tsp baking soda 1/2 tsp sea salt.  Add to batter.
5. Mix in 3 c oats.  Mix in 1 bag of chocolate chips.
6. Bake in 350 degree oven for 10 minutes.

Sweet Potato Shepard's Pie

My husband and I DEVOURED this dish. 

I've always been okay with Shepard's Pie because it's a nice comfort food.

But THIS dish blows any ordinary Shepard's Pie dish out of the water!

The sweet potatoes add a nice sweetness to the savory dish.

I love to add fresh spinach to most of my dishes: soup, casseroles, omelets etc.

Because you cook them in and you don't even know that they're there.

I also love the zucchini in this dish.  It just adds a bit of color to the dish.

Really, you can add any vegetables you want to the meat: carrots, onions, diced tomatoes etc.

So have fun with it and make it your own :)

Inspiration: The Paleo Diet

Ingredients:
makes 6 servings

1 head of cauliflower, chopped
1 large sweet potato, peeled and chopped
2 Tbsp coconut oil, or butter
1.5 lbs lean ground beef
2 handfuls of fresh spinach, chopped
1/2 med zucchini, diced
1/3 c tomato paste
1 tsp cider vinegar
1 1/2 tsp dijon mustard
1/3 c beef broth
sea salt and pepper, to taste



Instructions:

1. Steam or boil cauliflower and sweet potato.  Allow to cool when done, mash in 2 tbsp of coconut oil or butter.  Set aside.
2. In a large fry pan, brown and drain ground beef, add spinach and zucchini.  Cook down vegetables.
3. Stir in 1/3 c tomato paste, 1 tsp cider vinegar, 1 1/2 tsp dijon mustard, 1/3 c beef broth and sea salt and pepper (for taste).
4. Grab an 8 x 8 pan  (greased), Fill the bottom with meat mixture, then layer on the sweet potato mixture.
5. Bake in 350 degree oven for 30 minutes.

Turkey & Quinoa Stuffed Peppers

The Recipe

I LOVE peppers! They're so pretty b/c they're colorful!

I found this recipe looking through an Oxygen Magazine (women's fitness).

They always have really good recipes that I always want to try.

Very TASTY!

My Weekend

This weekend has been very relaxing!  

I did an amazing yoga session with me, myself and Bob Harper!

I would love to go to a class but I prefer not to pay for a gym membership.

Anyway, it was super relaxing!  LOVED it!

Also, I've been reading a very interesting book called Bombshell by Suzanne Sommers.

It's about how we can learn to age well by eating healthy & exercise.  She also touches on the new biotechnology that will be available in the next 10-15 years to help cure illnesses and cancer.

I'll see it when I believe it :)  I'll give a better review on my fitness blog, Fierce Body, when I'm done,

Have you seen the movie, Warm Bodies?

We watched it this weekend and we really liked it.

It's definitely a different twist on zombie movies.

I really liked the main chick.  She's a dead-on look-alike to Kristen Stewart.  Just blonde.

And....Better actress :)  Anyway go see it!  It's an enjoyable flick!

Speaking of zombies...Did you watch The Walking Dead??

I'm so glad it's back on!

Source: Oxygen Magazine

Ingredients:
makes 4 servings

4 bell peppers
1 lb lean ground turkey
1 cup cooked quinoa
2 eggs
1/2 c chopped scallion
2 Tbsp italian seasoning
2 tsp garlic powder
2 tsp chopped garlic
1 tsp sea salt
2 Tbsp tomato sauce
shredded cheese, to top (optional)


Instructions:

1. Preheat oven to 350.  
2. Cut bell peppers in half, discarding the seeds.
3. In a large mixing bowl, combine turkey, quinoa, eggs, scallions and all seasoning, plus 1 Tbsp of tomato sauce. Mix well.
4. Stuff each pepper half with the mixture.  Top each pepper with a spoonful of tomato sauce. 
5. Sprinkle with cheese and bake for 50 minutes.

Double Chocolate Chunk Cookies

I love that I can serve others with my cookies.

I offered to help bring some cookies to a luncheon following a funeral.

I wanted to make some really delicious cookies.

I thought these might be perfect to share with a large crowd.

Chocolatey-Gooey-Cookies!

Ingredients:
makes 3 dozen

1/2 c butter
1/2 c shortening
3/4 c brown sugar
1/4 c sugar
2 eggs
1 tsp vanilla
1 box instant chocolate pudding (about 4 oz)
2 1/4 c flour
1 tsp baking soda
1 bag chocolate chunks

Instructions:

Mix all ingredients in a bowl in order until just combined.
Bake in 350 degree oven for 10 minutes.