My husband, Nate, and I left the house around lunchtime today to grocery shop for the week, as we do every Sunday – unless we’re feeling super on top of our game and shop on the way home from dinner on Saturday night.
I hadn’t put any thought to what I’d make for dinner tonight or what I’d prep for the week. Then, I suddenly came up with an idea better than any single meal I could’ve made: swing by Barnes & Noble to buy The Skinnytaste Cookbook.
It was about time, since:
- I had been following @skinnytaste on Instagram for some time and making the recipes since my weight loss journey began in early 2012, about three years ago.
- Most of the recipes I share the social media platforms for this blog are from Skinnytaste.
Once I tracked down a mint-condition copy – which was just waiting to get splattered with olive oil and sauce – I braved the rainstorm and ran to the car so I could crack it open. Between Barnes & Noble and Kroger, I managed to plan tonight’s dinner and a meal for the week and make a grocery list (while Nate drove).
Nate’s a carnivore, so I skipped to the “Lean Meat Dishes” section. We landed on noodle-less zucchini lasagna. It’s made of a homemade sauce, which has lean ground beef in it; slices of zucchini, instead of lasagna noodles; and a ricotta cheese, parmesan cheese and egg mixture.
I made just a few modifications based on Nate’s and my preferences and the kitchen tools and appliances we have in our kitchen.
- MORE MEAT: When my husband expects to eat what I’m planning to make, I often double up on the meat. I also like to go more lean. That being said, I used 2 pounds of 96 percent lean ground beef instead of 1 pound of 93 percent lean.
- NO MANDOLINE: The recipe asks the reader to slice the zucchini length-wise with a mandoline. We don’t own one, so I sliced the zucchini diagonally to make oval-shaped slices.
- NO GRILL: I didn’t feel like dusting off the grill for the first time since early summer, so I “grilled” the zucchini slices in a non-stick frying pan.
- I only had enough sauce, zucchini and ricotta cheese/parmesan cheese/egg mixture to make two layers, instead of three. If the sauce weren’t so thick, I probably could’ve stretched it further.
- By the time I put the lasagna in the oven, I had used only half of the mozzarella cheese that the recipe calls for, so I topped it with a little more after it came out of the oven.
The recipe makes eight servings. Admittedly, Nate and I each ate two.
If we were normal-sized people with normal-sized appetites – or just some self-control – one serving would’ve been enough.
Rating: 5/5 charms!