Santee Oils – Your Health, Just for Today

Featuring the benefits of quality doTERRA Essential Oils … and more!

Mock Lasagna Dinner (made with my favorite Essential Oils, of course)

on January 19, 2014

Mock Lasagna - by SanteeOils.wordpress.com

Mock Lasagna – a delicious way to stay on your 2014 weight loss goal path!


No recipe posts since November? Where has my head been?! Time to dish the dirt about a delish dish that doesn’t taste like dirt … you with me on this?

I am going preface this recipe by tossing a challenge out to you. The challenge is: don’t click out of here after the next sentence. I have to be blunt here and tell you straight away … the noodles are replaced with … kale. Did you pass the challenge? Are you still here with me? I don’t know about you, but I’ve been put off of kale (until now). Everything I read made me think “not for me!” In my green smoothie recipes, I seem to always read “you can substitute kale for spinach if you don’t mind the taste”. Other places have similar things to say and it worked for me. I stayed f.a.r. away from this leafy green!

And then I saw the recipe that inspired me to make a couple of tweaks and take the leap into giving it a try. It is easy to make, looks yummy and my tastebuds were VERY happy with my efforts! This one is a keeper for me. Take a look at my version, give it a go, and let me know what YOU think of this!

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Mock Lasagna Dinner
serves 9; 207 calories per serving; recipe by Peggy Mundell
based on a recipe by Kalyn

Ingredients:

2 medium sized bundles of kale
1 tsp salt
2 tsp olive oil
1 pkg (20 oz) ground turkey
1 24 oz jar of low-calorie/low-sugar pasta sauce (I used Safeway Select Tomato and Basil sauce)
1 drop Basil essential oil
1 drop Fennel essential oil
1 drop Rosemary essential oil
4 TBLS finely grated Parmesan cheese (divided into 2 portions)
2 cups grated reduced-fat mozzarella cheese (divided into 2 portions)

Directions:

  • Preheat oven to 375F/190C.

  • Spray a 9″ x 12″ lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.

  • Add the salt to a large pot of water and bring to a boil.

  • Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide (perpendicular to the direction the stems run). Add kale stips to boiling water, lowering heat so the water is gently boiling.

  • Cook kale 5-6 minutes.

  • Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (Kalyn suggests using a salad spinner to gently spin the water from the cooked kale and then let it continue to drain – note to self: put a salad spinner on my wish list!)

  • While the kale is cooking, heat the oil in a large heavy frying pan

  • Saute ground turkey until it is cooked through and nicely browned, breaking it apart as it cooks.

  • Add the pasta sauce and basil, fennel and rosemary essential oils. Stir to combine and let the sauce simmer 20-25 minutes, or until it’s thickened and the liquid is reduced.

  • In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce, and 1 cup mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella.

  • Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.

  • Let the dish sit for about 5 minutes before you cut it. Serve hot.

  • ENJOY!
  • Diet Tips:

  • I cut my mock lasagna into 18 sections (6 columns across and 3 rows down). Two sections equals 1 serving. In eating casually at home, I put 1 section on a small serving plate (delicious with a small bowl of salad on the side!) and make myself go back “for seconds” for my other 1/2 serving if I am still hungry. If I were serving this for a more formal gathering, I would place both sections on my guests’ plates at once – guests look funny at me if I don’t use full-sized place settings!

  • When doing portion control at home, I don’t place the serving platter on the dining room table – I make myself get up and go back into the kitchen to serve my other half – this makes me less likely to eat without intending to while I visit with family/friends at the table.

  • After the meal, I prefer to use smaller containers in the ‘fridge and put one serving in each container – this helps me not eat too much when I dive into the leftovers.

  • Like Kalyn, I suspect this would freeze up nicely!

  • ***** ***** ***** ***** *****
    Contact me to find out more about my favorite line of Essential Oils!

  • Basil EO 15ml = approximately 250 drops
    Retail Price: $26.67
    Wholesale Price: $20.00

  • Fennel EO 15ml = approximately 250 drops
    Retail Price: $20.00
    Wholesale Price: $15.00

  • Rosemary EO 15ml = approximately 250 drops
    Retail Price: $18.67
    Wholesale Price: $14.00>/LI>

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