I hate days where I’m so hungry I’m about to eat my fist and it’s not even 11 o’clock yet. I just don’t get it- most days I’m completely fine until about 12:30 and then can eat lunch like a civilized person.
On mornings where I go to Bar Method before work I like to split up my breakfast into 2 parts so I can at least have something in my stomach before working out. Usually I have a skim milk latte (I have the cutest little latte maker at home!) on the way to class and then either a protein shake, hard boiled egg, piece of string cheese etc after. But it just isn’t cutting it today…..
I AM excited about my lunch, though. I made zucchini lasagna last night and it smells/looks delicious. Hope it tastes as good!
Part of my goal with doing this diet is to eat enough veggies and I think lunch is a GREAT time to do that- you have to eat them because it’s the only option. When I get home at night a lot of times I’ll “forget” to make my veggies (aka I’m too lazy), so lunch is a great time to get as many servings as possible.
The lasagna was easy to make and now I’ll be able to eat it all week!
Zucchini Lasagna (adapted from this recipe on Food.com)
2 medium zucchinis
1/2 onion
1/2 pound mushrooms
3/4 can tomato sauce
1/2 lb lean ground beef
1 egg
3/4 cup fat free cottage cheese
1/2 cup low fat mozzarella cheese
1 teaspoon garlic powder
2 1/2 teaspoons Italian Seasoning
To assemble:
1. Brown beef and drain.
2. Add mushrooms and onions to the beef and cook until veggies are tender. Add tomato sauce and simmer for 5 minutes
3. In a small bowl combine seasonings, egg, cottage cheese and majority of cheese.
4. Slice zucchini into strips about 1/4 inch thick each.
5. To assemble the lasagna lightly spray a small pyrex dish (about half the size of a normal 9 x 13). Spoon half of your meat mixture into the bottom, and cover with half of your zucchini. Spread the entire cheese mixture on top, and then cover this with the remaining meat and zucchini.
6. Sprinkle remaining mozzarella cheese over top and bake at 375 for 30-40 minutes. Broil for additional 5-8 minutes, or until the cheese on top is browned.
I read a lot of the reviews that you didn’t need to cook the zucchini before putting in the lasagna- so hopefully it turned out ok! I also didn’t use fresh tomatoes, which you totally could throw in, I added mushrooms because I had them around and I also left out the flour. Such a small amount I figured it wouldn’t make that much of a difference. I am planning on splitting the casserole into 4 generous servings and my unofficial count is about 230 calories per piece! Great with a piece of fruit for lunch!
How do you stave off unusually early lunch cravings????
