Sausage Zucchini Ravioli (Low Carb/Low Fat)

My best friend lives next door to me and she loves to try out any recipes I'm working on. So I usually set some aside for her. I like how she gives me constructive criticism, whereas my husband and children just give the thumbs-up or thumbs-down. 

When I made these Sausage Zucchini Raviolis and took a few to her, she said it was by far her favorite of any of the recipes I've had her try.

Of course removing the use of noodles and using strips of zucchini in it's place is going to drastically reduce the amount of carbohydrates for these. But each little one is packed with flavor. Three cheeses, sausage and herbs topped with a homemade marinara sauce. And of course, you have to throw more cheese on there!

Originally I had tried cooking these in a skillet for a quick, easy and crispy outside. But the little suckers just wouldn't hold together, even with a toothpick stuck inside of them, and they looked a mess. But baking them worked wonderfully and kept them looking pretty. And I like my food looking pretty!!

Sausage Zucchini Ravioli:

Makes 15 ravioli

Filling:

4 oz. Italian sausage

1 cup ricotta cheese

1/4 cup shredded mozzarella cheese

2 TBS freshly grated parmesan cheese

1 tsp dried basil

1/2 tsp fresh ground pepper

3 medium zucchini

Sauce:

15 oz. tomato sauce

1 tsp olive oil

2 cloves of garlic, minced

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp marjoram 

1/4 tsp onion powder

Preheat the oven to 350 degrees F.

Start by slicing off the top and bottom parts of the zucchinis. Then using a mandoline or vegetable peeler, thinly slice the zucchini horizontally into strips until you have 30 decent sized slices. Set aside.

Brown the sausage in a skillet. Mix the sausage with the remaining filling ingredients.

To assemble the ravioli, lay one strip of zucchini vertically. Lay a second strip horizontally. Spoon a heaping tablespoon of filling into the center where the zucchini cross. Starting with one of the vertical slices, fold one end into the center, then one of the horizontal ends, the vertical and ending with the last horizontal until you have a nice zucchini package. Lay seam-side-down onto a baking sheet lined with foil and sprayed with olive oil cooking spray. You can insert a toothpick into the center of the ravioli if you feel like they need to be more secure.

When all of the ravioli are assembled, spray the tops with the olive oil cooking spray and bake them for 25 minutes, or until the zucchinis are tender.

Meanwhile, heat the olive oil in a small sauce pan over medium heat. Saute the garlic until fragrant. Add the tomato sauce and the seasonings and let it heat through.

When the ravioli is done, top with the marinara and sprinkle with fresh parmesan cheese.

For 3 ravioli (1 serving): 175 calories, 9g fat, 422mg sodium, 12g carbs, 2g fiber, 11g protein

Spicy Turkey Meatballs (Low Carb/Low Fat)

I am a big fan of spicy food. And although these are not super spicy, they have just enough kick to them to satisfy me without being too hot for my kids to eat.

It's a very basic and versatile meatball recipe that can be used with any type of sauce that you want. But this is one of my favorite sauces for them. 

The ginger, orange zest and chilies are a delicious combination. 

I love sweet with a little spice in it!!

Spicy Turkey Meatballs:
Makes 24 meatballs/4 servings of 6 meatballs

Meatballs:
1 lb. lean ground turkey
1/4 cup almond meal
1/4 cup finely chopped onion
1/2 tsp garlic powder
1/2 tsp white pepper
1 egg

Sauce:
1/2 cup water
3 TBS white vinegar
2 TBS low sodium soy sauce
1 tsp sesame oil
1/2 tsp xanthan gum
3 TBS stevia in the raw
3 TBS chopped scallions, plus more for garnish
5-6 dried chilies, chopped (most of the seeds removed, adjust to heat desire)
2 tsp freshly grated ginger
1 tsp fresh orange zest
1 clove garlic, minced

Mix turkey, almond meal, onion, garlic powder and white pepper. Add the egg and mix completely.
Shape the meat into 24 meatballs and place on a baking sheet lined with greased foil. Broil for 7-10 minutes or until well browned. Remove from oven and set aside.
Whisk water, vinegar, soy sauce, sesame oil, xanthan gum and stevia in a medium sized sauce pan. Heat over medium heat until it begins to thicken. Add the scallions, chilies, ginger, zest and garlic. Reduce heat to low and let simmer 5 minutes.
Add the meatballs and cover, letting the meatballs finish cooking through. About 8-10 minutes.
Sprinkle with additional scallions in desired and serve over rice or cauli-rice.

For 1 serving (6 meatballs): 221 calories, 14g fat, 580mg sodium, 4g carbs, 1g fiber, 20g protein

Rosemary Chicken Bacon Apple Sliders (Low Carb/ Low Fat)

Do I really need to say anything for this?

Other than yum?

Maybe simple. Flavorful.

Rosemary Chicken Bacon Apple Sliders:
Makes 3 sliders

1 medium apple
3 slices of bacon
1 small chicken breast
1/2 tsp fresh rosemary
2 TBL olive oil
salt and pepper to taste
Red leaf lettuce

Slice the apple in 1/4-1/2 inch disks, making 6 slices. Cut out the core if needed. Place the apple slices in water and sprinkle in a little salt. This will keep the apple slices from turning brown and the salt will enhance the flavor. 

Season the chicken breast with salt and pepper and rosemary. Heat olive oil in a small skillet over medium heat. Place the chicken breast in the skillet and cook covered for 3-4 minutes on each side until cooked all the way through. Set the chicken aside and let it rest for 2-3 minutes.

Cook the bacon over medium heat until it's brown and crispy. Cut the slices in half. 

Slice the chicken breast in 1 inch strips. Layer the chicken on 3 separate apple slices, followed by the bacon and lettuce. Top with the remaining apple slices to make 3 sliders. Slide a tooth pick in to hold it all together.

For 1 slider: 205 calories, 14 g fat, 7 g carbs, 13 g protein, 366 mg sodium

Turkey Lettuce Wraps (Low Carb/Low Fat)

Ever had the lettuce wraps at PF Changs?

YUM.

Well, I came up with a diabetic friendly version. And they are extra YUM! Even my hubby who doesn't care much for lettuce wraps at PF Changs, or anywhere else, loved them. He eats more then me when we have these.

 You can see the especially yummy "special sauce" pooled up underneath the lettuce wrap. JUST DUNK IT IN OR SPOON IT IN YOUR MOUTH! IT'S DELICIOUS!

 Oh, it's good people. It is good.

Special Sauce: (LOW CARB/LOW FAT)
makes 1 cup of sauce

1/2 cup water
2 TBL Splenda brown sugar
2 TBL soy sauce
2 TBL All Natural Rice Wine Vinegar
1 TBL 100% lemon juice
2 TBL ketchup
1 TBL olive oil
1/4 tsp. dry mustard
1/4 tsp. chile powder
1/4 tsp. garlic powder

Whisk all ingredients together and store in the fridge until you are ready to serve.

For 1 tablespoon of special sauce: 18 calories, 1g fat, 2g carbs, 0g protein 

Turkey Lettuce Wraps: (LOW CARB/LOW FAT)
makes about 10 lettuce wraps (with about 1/4 cup of meat for each)

1 1/4 lbs. of lean ground turkey
1 can water chestnuts
1/2 cup of chopped carrots
1/4 cup of chopped green onions
2 cloves finely chopped garlic
3 TBL olive oil
2 TBL Splenda brown sugar
2 TBL soy sauce
1 tsp. All Natural Rice Wine Vinegar

Finely dice water chestnuts, carrots, green onions and garlic. Heat oil in a large skillet or wok over medium heat. Cook ground turkey. When nicely browned, add water chestnuts, carrots, green onions and garlic. In a small bowl, mix sugar, soy sauce and rice vinegar. Add to the meat mixture. Stir until the juice is bubbling. Cover and turn down to low, stirring it every few minutes until the carrots are tender. Drain most of the juice in the meat. (Leave in a little so it doesn't dry out)
Serve on large leaves of ice burg lettuce, butter lettuce or romaine lettuce with special sauce poured over, or just dunk them in. (Give the sauce a stir before pouring it over the lettuce wraps)

For 1/10 the meat recipe (about 1/4 cup): 106 calories, 6.5g fat, 4g carbs, 10g protein 

I love to make these as a main dish with some stir fry and white rice, but they're also great for appetizers, a yummy lunch, or a side dish.

Enjoy!!