Veggie Lasagna

Veggie Lasagna

4 zucchini sliced long ways
2 cups spinach
1 cup sliced mushrooms
1/4 cup diced bell peppers
1 small onion chopped
1 small head of cauliflower shredded
1 bunch of broccoli shredded
1 jar Walden Farms Alfredo Sauce
1 Packet Ideal Protein Broccoli cheese soup, mixed and warmed
4 slices veggie cheese

preheat oven to 350 degrees
cook shredded cauliflower in covered bowl in microwave on high for 8-10 minutes
mix cauliflower alfredo sauce and broccoli cheese soup then set aside.
spray a 9x9 baking dish with non stick spray
layer zucchini in bottom of pan. Sprinkle 1/4 of each of the vegetables over the top of the zucchini and pour 1/4 of the cauliflower alfredo sauce over layered veggies.
Repeat this process until you have run out of ingredients.
Cover top with veggie cheese and bake 25-35 minutes until all veggies are cooked and cheese is melted.
Enjoy!

Spicy Stuffed Peppers

Spicy Stuffed Peppers
Copyright Tonya Hill July 2012

Ingredients:
2 Green Bell Peppers
1/3 of head of cauliflower, riced (chopped very fine in a food processor)
8 oz of grilled steak
¼ cup of 1 carb salsa
1 tablespoon canned green chilies
1 teas cumin
1 teas garlic
1 fresh Jalapeno diced
2 teas olive oil
¼ Cup beef broth
1 envelope of Ideal Protein Leek Soup

Directions:

Cut off tops of green peppers and remove seeds. Boil green peppers for 3 minutes. While peppers are boiling, in a skillet, heat olive oil with garlic, cumin, green chilies, and jalapenos. Add cauliflower. While peppers boil and cauliflower and other veggies sauté, chop steak in food processor until fine. Add steak, salsa, beef broth, and leek soup to cauliflower and veggies in the skillet. Remove peppers from boiling water and stuff with cauliflower and steak mixture. Place in an 8x8 baking dish and broil in the oven until tops are crisp and golden brown.  Double or triple this recipe when you have friends or family over and they will never believe they are eating diet food!