Zucchini Noodles with Lemon-Garlic Spicy Shrimp

1 serving
Ingredients:

1 1/2 teaspoons olive oil
pinch crushed red pepper flakes
4 oz peeled and deveined shrimp
2 cloves garlic, sliced thin and devided
1 medium zucchini, spiralized
pinch salt and fresh black pepper
1/4 lemon
1/4 cup halved grape tomatoes

Instructions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.
Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

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Skinny veggie lasagna

INGREDIENTS

• 3 cups chopped veggies of your choice
• ½ chopped onion
• 2 tablespoons minced garlic
• 1 tablespoon olive oil
• 1 cup low fat ricotta cheese
• 1 egg
• 2 cups fresh spinach
• 2 cups tomato sauce
• 12 uncooked oven-ready whole grain lasagna noodles
• 1 cup mozzarella cheese, shredded

INSTRUCTIONS

1. Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
2. Whisk egg into ricotta cheese and stir in fresh spinach.
3. Pour a little sauce in the bottom of a greased 9x13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, ½ of the veggies, and ¾ cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
4. Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.

NOTES

For my veggies, I used broccoli, cauliflower, carrots, and red peppers. Check the lasagna at 30 minutes and add ¼ cup vegetable stock if the lasagna looks too dry.   

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