Monday Update & Recipe

Monday:

• 90 Minutes Hot Yoga
• I’m getting quite pleased with my results from the Yoga sessions. This was now my 10^th class and although I am not there to judge at all, which I am not doing, I do notice that ladies that are physically in much better shape than me, and who I have seen in almost all the same classes I have attended, sit out quite often. Now everyone has bad days so it really is an unfair assessment. But this kind of makes me feel good because I make through every pose and have for the last 5 sessions or more. OK it makes me feel really good. But I also find I am getting frustrated a bit lately because I understand more about how to get into the poses but my body prevents me from obtaining it. My legs/stomach/arms are too “fat” in some poses to get into it completely because I physically just can’t do it because the body part is in the way. However, each time I go, it is getting better. I just have to be patient.
• Calories around ~1500 – not the 1700 that I wanted because I forgot to eat my afternoon snack and before I knew it, I had to leave for class.
• No Booze

 So on Saturday I mentioned a recipe that I liked for Zucchini Lasagna.

I found this in the Clean Eating March/April 2009 Magazine and I hope it isn’t against copy-write laws to post it here. If someone knows differently, please let me know.

I add more Mozzarella Cheese than what the recipe calls for so that increases the calorie/fat count by quite a bit. I also make it into 10 servings rather than the 6 it mentions as I find it quite filling. Also the zucchini can make it a bit runny but it still tastes oh so good.

Zucchini Lasagna

Serves 6, hands-on time 10 Minutes, Total Time 50 Minutes

Ingredients:

1 large onion, chopped

2 cloves garlic, minced

1 24 oz jar low-fat, low sodium tomato sauce

1 lb extra lean ground chicken or turkey

Sea salt and fresh ground pepper to taste

1 egg

2 cups low-fat Cottage cheese

1 tsp Whole Wheat Flour

½ c skim mozzarella cheese, shredded, divided

2 ½ cups zucchini (about 2 large) sliced into ¼ -inch thick pieces *

*(I used 3 medium Zucchini as I like to make sure the pan was filled corner to corner).

1. Preheat oven to 350F
2. In a large nonstick frying pan, sauté 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.  ** I added the ground turkey to the onions and garlic to brown, THEN added the tomato sauce.
3. In a small bowl, slightly beat egg, stir in the cottage cheese, flour and ¼ cup of the mozzarella cheese *** I added 2 tbsp of Parmesan cheese here as well – but remember this ups the calorie count.
4. Pour ½ of the meat-tomato sauce mixture into a 1 ½ quart roasting pan. Top with 1 ¼ cups of zucchini slices and cottage cheese mixture. Then cover with remaining meat-tomato sauce mixture and zucchini.
5. Bake uncovered for 30 minutes
6. Sprinkle with remaining mozzarella cheese and bake for 10 minutes longer
7. Let stand 10 minutes before serving.

Nutrients per 1 2/3 cup serving: Calories 240, Total Fat: 3.5g, Carbs: 19g, Fiber: 3g, Sugars 10G, Protein 32g, Sodium: 530mb, Cholesterol: 45mg

I hope you all have a fantastic day.

TTyl

Sandra