Since going Paleo my family has fallen even more in love with our grill. Paleo and grilling just work well together. The past couple of years I've even been stepping outside my grilling comfort zone more and more. Grilling things I'd never thought to have grilled before and trying new flavor combinations. I have to say I'm pretty thrilled with the results of most of my flavor experiments. In the past I'd never have thought to grill fruit, but it's amazing. Grilling fruit and adding it to traditionally savory dishes? Brilliant. Oh yes, and? New rule: every burger recipe for the rest of forever must contain grilled pineapple. OK, maybe more of a guideline. It's a seriously delicious combination though. This Smoky Grilled Pineapple Burger is always a crowd-pleaser at my house. It's not only Paleo, but Whole30, glutenfree, lower carb, and clean eating friendly. I promise you won't miss the bun! paleo, grilled pineapple burger, smoky
I was sent this recipe to share with you. Just a little...taste of what's in Rocco DiSpirito's new book Now Eat This! Diet. Don't forget to enter to win 1 of 4 signed copies I'm giving away.
YEARS AGO, after she came to Hollywood and became an international film star, Sophia Loren gave the media her most sultry pose one day and reportedly said, “All you see, I owe to pasta.” Americans now know what
Italians and others have known for centuries: Pasta is cheap, chic, and healthy. I don’t like diets that give you scheduled feedings of birdseed, so, my friends, thank you for coming back to the pasta fold. This recipe uses no-boil
noodles. Mushrooms and no-boil lasagna noodles were made for each other. Because mushrooms release a lot of water during cooking, they essentially steam the noodles, thereby cooking them.
INGREDIENTS
Nonstick cooking spray
2 cups reduced-fat ricotta cheese, such as Sargento
½ cup chopped fresh basil
2 tablespoons chopped fresh fl at-leaf parsley
1 cup grated Parmigiano-Reggiano
Salt
Freshly ground black pepper
4 ounces (about 8 sheets) no-boil whole wheat
lasagna noodles, such as Dalallo
10 ounces sliced cremini mushrooms
4 ounces white button mushrooms
½ cup shredded reduced-fat mozzarella cheese
PER SERVING
388calories 15gfat ( 8gsat / 2.6gmono / 1.2gpoly )
57mgcholesterol 510mgsodium
34gcarbohydrate 3gfiber 28g protein
You can pick up your own copy of Rocco's new book at:
Barnes & Noble - http://bit.ly/hGdqDl
Books-A-Million - http://bit.ly/elumlG
Borders - http://bit.ly/fAOF5J
Hastings - http://bit.ly/dOKm9Z
Powell’s – http://bit.ly/eKmbjv
Tower Records – http://bit.ly/fgdzt5
No-Boil Mushroom Lasagna
SERVES 4Italians and others have known for centuries: Pasta is cheap, chic, and healthy. I don’t like diets that give you scheduled feedings of birdseed, so, my friends, thank you for coming back to the pasta fold. This recipe uses no-boil
noodles. Mushrooms and no-boil lasagna noodles were made for each other. Because mushrooms release a lot of water during cooking, they essentially steam the noodles, thereby cooking them.
INGREDIENTS
Nonstick cooking spray
2 cups reduced-fat ricotta cheese, such as Sargento
½ cup chopped fresh basil
2 tablespoons chopped fresh fl at-leaf parsley
1 cup grated Parmigiano-Reggiano
Salt
Freshly ground black pepper
4 ounces (about 8 sheets) no-boil whole wheat
lasagna noodles, such as Dalallo
10 ounces sliced cremini mushrooms
4 ounces white button mushrooms
½ cup shredded reduced-fat mozzarella cheese
METHOD
1 Preheat the oven to 350°F. Coat the inside of an 8 x 8 x
2-inch baking pan with cooking spray and set aside.
2 In a medium bowl, add the ricotta, basil, parsley, and ¾
cup Parmigiano-Reggiano. Mix with a spoon until blended.
Season with salt and pepper to taste. Set aside.
3 Line the bottom of the prepared baking pan with two lasagna
sheets. Top with ½ cup of the cheese mixture. Using the
back of a spoon, spread the mixture so that the noodles
are covered. Top with a layer of mushrooms. Repeat the
procedure two more times. On the last layer, place two
lasagna sheets on top of the mushrooms. Spread a layer of
the remaining cheese mixture on top. Scatter the mozzarella
and remaining Parmigiano-Reggiano on top.
4 Cover tightly with foil and bake in the oven for 30
minutes.
5 Raise the temperature of the oven to 425°F, and bake for
another 15 minutes. Uncover the dish and continue to bake
for another 15 minutes or until the top is golden brown.
PER SERVING
388calories 15gfat ( 8gsat / 2.6gmono / 1.2gpoly )
57mgcholesterol 510mgsodium
34gcarbohydrate 3gfiber 28g protein
You can pick up your own copy of Rocco's new book at:
Barnes & Noble - http://bit.ly/hGdqDl
Books-A-Million - http://bit.ly/elumlG
Borders - http://bit.ly/fAOF5J
Hastings - http://bit.ly/dOKm9Z
Powell’s – http://bit.ly/eKmbjv
Tower Records – http://bit.ly/fgdzt5