Healing by Living

Baked Zucchini Lasagna Zucchini Lasagna Ingredients: 2 Zucchini Meat Sauce:                                 Cheese Mix: 1 lb. Ground Sausage                  1 c. Ricotta Cheese 1 Bell Pepper Diced                      ½ c. Mozzarella Cheese 1 Diced Onion                               ¼ c. Parmesan Cheese 1 Jar Tomato Sauce ½ c. Sour Cream 1 Tbs. Garlic Powder 1 Tbs. Italian Seasoning Directions: 1.   Spray an 8x8 inch baking pan with Olive Oil. 2.   Slice zucchini into long thin strips. 3.   Cook and stir ground sausage in a large skillet over medium high heat for 5 minutes. 4.   Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, garlic powder, and italian seasoning. 5.   Meanwhile, ricotta, sour cream, and mozzarella, together in a bowl until well combined. 6.   To assemble lasagna, spread 2 layers of the zucchini onto the bottom of the pan then add ½

Chicken Ingredients  2 Boneless skinless chicken breasts 1 Lemon 2 Tbs. Olive Oil 1 1/2 Tbs. McCormick Lemon Herb Seasoning Directions 1. Add Olive oil to large frying pan and turn to medium heat. 2. Cut chicken breasts in half and add to frying pan.  3. Cut lemon in half and squeeze juice onto chicken in frying pan. 4. Using the McCormick Lemon Herb Seasoning sprinkle over chicken.   5. Cook until chicken reaches 165 degrees Fahrenheit use a meat thermometer to check temperature.  Lemon Herb Chicken Near East has been a recent favorite of mine for my grains.  I also LOVE my 3 qt instant pot for cooking all my rices, quinoa, couscous and more.  It makes cooking a breeze and has a rice setting so I don't even have to set the time.  The box says it will take 30 minutes to cook on the stove top.  It only takes 7 minutes in my Instant Pot to have perfect wild rice! 7 minutes for perfect rice in my Instant Pot! Saute some mixed vegetables and you have a