Well here we are several years later and the weight I feverishly fought so hard to get rid of (and did get rid of) is back on this bod like white on rice! When I found out I was preggers in 2009, I swore I would still go to the gym….that did not happen. I always saw this woman at my gym super cute, tiny, and a baby belly bump. I thought well that will be me soon, but it wasn’t and it never was.
Now my son is 2 1/2 and I have yet to return to the gym, don’t you know how easy it is to get away with an infant, then a toddler? Not to mention my 4 other kids. So they gym was not in the cards for me and I guess in my own mind I gave up. Sad really. I worked so hard to get rid of years of weight that I had gained for no real reason. Then in the blink of an eye I am close to being back to “that” person again, I vowed I would never let that happen. Before my clothes don’t fit and before I lose any more self respect, I am back in the game folks!
I have signed up to be in a 5K run that is so popular around here I found my MOJO. I gave myself enough time to train and get in shape before hand, so as not to feel like a dweeb when that day comes. In honor of my new goal I have made lasagna…I know lasagna is not low fat or low cals, but this one is 😀 The very thought of taking away food one loves, is the very reason people don’t stick with eating healthy. Here you can have your good stuff and eat it too! No carb, no noodles, gluten free, low fat, low cal lasagna
~YOUR WELCOME~
By the way…VEGETARIAN? Lose the chicken 😀
INGREDIENTS
1 cooked chicken breast, cooled and diced
1 sweet yellow onion, diced
3 medium Zucchini or Squash, sliced ( I used 2 green 1 yellow)
1 garlic clove, minced (I used the microplane)
2 cups of your favorite red pasta sauce
1/2 teaspoon Salt
1/2 teaspoon black pepper
2 tablespoons Parmesan Cheese, grated
2 tablespoons whole wheat bread crumbs
2/3 cup Mozzarella cheese, grated
DIRECTIONS
- Over medium heat, saute onion, garlic, and 1/2 of the salt/pepper until golden.
- Add zucchini and remaining salt/pepper and saute until fork tender.
- Pull off stove and set aside.
- In a 9″ x 9″ glass Pyrex dish begin layering zucchini in rows until the bottom is covered.
- Next add a layer of sauce, then diced chicken, then mozzarella cheese and repeat until all zucchini is used. Leave enough mozzarella cheese for the top.
- Top with remaining mozzarella, parmesan, and bread crumbs.
- Bake at 350 for 30 minutes until bubbly and golden brown. Serves 6
I decided to include the nutritional information for the dish. It will change slightly based on what type of red sauce you choose. I am not a dietitian or a Doctor, but this is one yummy dish! I used Calorie Count to find the nutritional information for the dish.
Sweet Heat Chefs 
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I would absolutely love this, and it’s something I never would have thought of myself. I’m especially excited because all the neighbors bring over zucchinis from their gardens in the summer and I’m always trying to think of new things to do with them!
I love getting zucchini from people and finding new uses for it!! Can’t wait for you to try it and let me know how it turns out 😀 This is also a good summer dish b/c it is so quick!
awesome recipe and inspiring post! Thanks!
Thank you so much Carol!!! I appreciate it ❤ xoxo
This is SO exciting. We were going to have a veggie lasagna tonight anyway, but the idea of zucchini INSTEAD OF the noodles is awesome. And you got an A- on the nutrition. Fabulous and I can’t wait to try it. Thank you!!
BTW, I’m sharing your page with others so they can enjoy the yummy goodness as well. Best of luck with the kiddos and the 5K.
Penny at Green Moms and KIds
Aww, youa re SOOOO sweet Penny thank you so much! I have been talking about your page too ❤ come back and tell me how you liked the lasagna would ya?? Have a great weekend!