As for the corn muffin topping I used the Golden Corn VitaMix Corn muffin mix from Vitalicious. They send me products from time to time to try and review. This is one of my favorite VitaTops and the mix is just as good. I guess you can call this my "semi-homemade" idea. Of course you can make your own topping or use a different mix but the nutritional information may be different. Note: Vitalicious is a sponsor of my weight loss blog, Roni’s Weigh. If you want to try their products be sure to use RonisWeigh in the promo code field for 10% your order.

• 1 medium sweet onion chopped
• 8 oz lean ground turkey raw (99% lean the best)
• 1 jalapeno pepper diced small
• 2 tsp chili powder
• 2 tsp dried cilantro
• 1 tsp cumin
• 1 tsp garlic powder
• 1 large green pepper chopped
• 1 large red pepper chopped
• 1 medium sized zucchini chopped
• 1 can (15oz) diced tomatoes undrained
• 1 small can (6oz) tomato paste
• 1 tbsp unsweetened cocoa powder
• 2 egg whites
• 5 oz of water
• 1/2 package Golden Muffin VitaTop mix (185g of the mix)

Heat a medium-large pot over medium-high heat and spray with a bit of non-stick cooking spray. Add the onion with a bit of salt and pepper and cook until just turning transparent. Add the ground turkey and break apart while browning. Stir in the chili powder, cilantro, cumin and garlic powders. Lower the heat to medium.

While the turkey is cooking chop your veggies and add them to the pan as you finish. Once all the veggies are mixed in add the can of diced tomatoes, tomato paste and cocoa powder. Continue stirring to incorporate all the ingredients. It will be thick and may take a few minutes.

Once everything is well combined lower the heat to medium low and continue to cook uncovered for about 20 minutes.

While the chili is cooking prepare the mix. In a large bowl whisk the egg whites and water until just frothy. Weigh out half of the corn muffin mix (185g) and add it to the egg white mixture. Stir until just combined.

Pour the chili into a casserole dish, around 9×7 inches. Spread it evenly to fill the dish. Now plop the corn muffin batter on top of the chili spreading it like you would ice a cake. You should have just enough to cover the chili. Sprinkle with a bit of chili powder.

Now you can bake immediately but I actually made it ahead and baked about 2 hours later in a preheated 400 degree. Bake until the corn muffin mix is golden brown and firm to the touch, about 30 minutes.

Remove it from the oven and let it cool for 5-10 minutes before cutting.

As for the nutritional information, I’m shocked! I had to double check it as the servings are a nice size but the calories are pretty low. If anyone wants to double check the numbers I’d appreciate, I’m a bit skeptical but excited! lol

I was trying to keep it super lite but flavorful at the same time. If I was being a bit more free with my calories today I may have added a bit of mozzarella cheese in the layers. Maybe I’ll make a version two in a few weeks, Cheesy Summer Veggie Bake! ;~P

This one was all for me. The husband wouldn’t go near it with a 10 foot pole and the toddler wasn’t home, although I’m thinking it might have been a bit intimidating for him. As I always say, more for me!

• 1 large zucchini cut into stripes longwise
• 3 large tomatoes sliced thin
• 1 tsp garlic powder (separate)
• 1 tsp Italian Seasoning (separate)
• Kosher Salt & Pepper
• 1/2 large vidalia onion sliced thin
• ¼ cup Grapenuts Cereal (29g)
• 1 tbsp grated Parmesan cheese (5g)
• Non-Stick Cooking spray

Preheat the oven to 375 degrees.

Spray a casserole dish with a bit of non-stick cooking spray. Place sliced zucchini on the bottom, top with tomatoes. Sprinkle tomatoes with a pinch of salt, pepper, ¼ tsp garlic powder and ¼ tsp Italian seasoning. Lay onion pieces on top.

Start another layer off with the zucchini, then tomatoes, spices, onion. Repeat. You should have 3 layers.

In a blender or food processor pulse the cereal, cheese and remaining spices until blended. You don’t want to pulverize it just blended well with some small chunks for an added crunch.

Sprinkle the top of the casserole with the cereal mixture and spray with a a bit of non-stick cooking spray.

Bake for about 50 minutes. Turn on Broiler on for the last 2-3 minute to get a crunchier top!

Here’s some progression photos, layer one, before and after cooking.

I’m listing the nutritional information for 4 servings although I ate 2 in a row. What can I say, it was good! With cheese, I’m sure even better. ;~P

Is this a casserole? Hmmmm Not sure. I tend to think of cheesy, pasta-ish style dishes as “casseroles” but I think this applies as well. You’ll have to let me know.

As for the husband, he actually liked it! He loved the fish but left most of the quinoa. I just can’t sell him on that stuff. The toddler, well, he ate it but I had to coax him a bit. I think this dish was a little too much for him. But he had a few bites of the fish and did call the quinoa rice while eating it and I wasn’t about the argue. :~)

• About a cup of carrots (120g)
• 1 medium zucchini
• 1 small red pepper
• 1 small green pepper
• ½ of a red onion
• 3 large gloves of garlic
• 2 tbsp lemon juice
• 1 tsp dried dill
• Kosher Salt & Pepper
• 1 cup vegetable or chicken broth
• ¾ cup of Quinoa rinsed (126g)
• 4 4oz mahi mahi fillets

Preheat the oven to 425 degrees.

Cut the carrots, zucchini, and peppers into thin long slices, like matchsticks. Slice the Red onion thin and run the garlic through a press. Add all the veggies into a large bowl and toss with lemon juice, dill and pinch of salt & pepper. I made this a few hours ahead trying to save time. Although, I don’t think you have to. Honestly, I wanted to eat it raw! It was so pretty and fresh. (Maybe I’ll base summer salad on this idea???)

Add the dry, uncooked quinoa to a large casserole dish along with the cup of broth. Mix and spread to coat the bottoms.

Lay the fillets on top of the quinoa. Sprinkle with a bit of Kosher Salt and pepper.

Top the fillets with the fresh veggie salad made earlier.

Top and seal with aluminum foil. Bake for 30 minutes until the fish is flaky. Serve!

Here’s a before & after shot, fresh steam and all!

This one was the product of leftover spaghetti squash and some fresh ground beef I was separating and storing from my weekly grocery trip. I just got this vision of a Mexican inspired comfort meal.  

The flavors were dead on but there was just nothing to hold every thing together. Which is all right by me but you may be expecting a more traditional ooey gooey type of casserole.

I made this one just for me. It was an afternoon experiment. The husband wouldn’t touch it with a ten foot pole (he’s like that with all of the my spaghetti squash meals). The toddler had a few bites of the beans and corn but he’s not a fan of the squash texture either. As I always say, oh well, more for me! Now I have lunches for the week!

This is exactly how I made it, have fun!

• 8 oz lean ground beef (at least 90%)
• ½ of a sweet onion diced
• Taco Seasoning (entire recipe)
• 2 cups (310g) of prepared spaghetti squash
• 1 can (15oz) Black Beans drained and rinsed
• 1 can (15oz) sweet corn drained and rinsed
• 1 red pepper diced
• 1 green pepper diced
• ½ ounce tortilla chips crushed
• 2 oz fancy shredded Mexican cheese blend
• Non-stick cooking spray

Preheat the oven to 350 degrees

Brown the beef over medium heat with the onion and taco seasoning. Set aside.

Spray a casserole dish with non-stick cooking spray. Spread the squash along the bottom of the dish, top with black beans, corn, cooked beef, diced peppers, tortilla chips and then cheese.

Bake for about 30 minutes. Serve!  

The husband was happy, he loves anything with pasta and sauce (and he didn’t even complain about the whole wheat pasta). The toddler even picked out a few bites. Overall, it was a winner but I wished I had a bit more sauce to drizzle on top after baking. Next time I make it, it won’t be out of necessity. :~)

• 8 oz whole wheat rigatoni
• 1 medium –large zucchini sliced thin
• ¾ cup part skim ricotta cheese (~182 g)
• 3oz mozzarella cheese (separated)
• 1 egg white
• 1 cup tomato sauce (like my Homemade Sauce) (separated)
• Dried parsley
• Black pepper
• Non-stick cooking spray

Preheat the oven to 350 degrees.

Prepare the pasta according to package cooking 2-3 minutes less (about 6-8 minutes) as the pasta will continue to cook in the oven.

While the pasta is cooking, slice the zucchini. Spray a casserole dish with non stick cooking spray and place the zucchini on the bottom created a layer. Save some zucchini for the top.

Mix the ricotta cheese, 1 oz of the mozzarella, egg white, and ½ cup of the sauce. Set aside.

Once the pasta is done, turn off heat, drain and return to the pot. Add the ricotta mixture and stir until all the pasta is coated.

Pour the pasta mixture unto the casserole dish and spread to create a layer over the zucchini. Top with the remaining zucchini, ½ cup of sauce and the remaining cheese. Sprinkle with a bit of dried parsley and black pepper. Bake for 20-30 minutes.

(Note: this can me made ahead and baked when ready to serve but you may want to add more sauce as the pasta will continue to soak it up)

So that’s what I did and I had fun combining it with some sweet flavors that went perfectly with sweet potatoes and carrots. The dish was a hit all around, toddler and all! Except the husband who doesn’t like sweet potatoes but that’s his loss, they were to die for!

• Small cured ham (I cut a 3 pounder in half)
• Handful of whole cloves (around 16)
• 1 really large sweet potato cut in small chunks
• ¾ cup of baby carrots cut in half
• 1 tbsp apple cider vinegar
• 1 tbsp Balsamic vinegar
• 1 tbsp (21g) honey
• 1 tbsp (20g) molasses
• ¼ tsp all spice
• ½ cup of water (separated)
• ½ tbsp corn starch

Preheat the oven to 375 degrees.

Pierce the ham with a knife and insert the whole gloves in the flesh. I place them in a row like pattern (see image below).

Place the ham in a baking dish and spread the sweet potatoes and carrots around it.

In a small bowl whisk the apple cider vinegar, Balsamic vinegar, honey, molasses, all spice and ¼ cup of the water. Pour over the ham, potatoes and carrots.

Cover the baking dish with aluminum foil and bake for 45 minutes to an hour until potatoes are soft.

Whisk the cornstarch with remaining ¼ cup of water. When finished, remove the ham, potatoes and carrots from the baking dish. Place it over medium heat, add the cornstarch mixture and continue to stir while bringing it to a boil allowing the sauce to thicken to a glaze.

Top the ham with a bit of the glaze and serve with a side of potatoes and carrots.

Here’s a little before and after although they look pretty much the same. Nutritional Info is tough for me on this one. I don’t have the brain power right now. Sorry.

The Crust

Inspired by Kathy’s Corn Muffins I whipped this simple crust for the base of the pie. It added just enough of the corn bread sweetness this Mexican inspired dish needed.

• ¼ cup (~22g) Whole Wheat Pastry Flour
• ¼ cup (30 g) Corn Meal
• 1 tsp Baking Soda
• Pinch of salt
• 1 tsp (5g) Molasses
• 1 Egg White
• 2 oz milk
• Non-stick cooking spray

Preheat the oven to 350 degrees

Mix the flour, corn meal, baking soda, and salt together. Add the rest of the ingredients and whisk well.

Pour the batter into a standard pie pan. You may have to tilt and twist the pan around until batter is distributed evenly.

Bake in the preheat for about 10 minutes until firm to the touch.

The Filling

• Small sweet onion chopped
• 8 oz extra lean ground turkey (99% preferred)
• 1 tsp chili powder
• 1 tsp dried cilantro
• ½ tsp cumin
• 1 bell pepper chopped (I use ½ red and ½ green)
• 1 jalapeño seeded and diced (keep seeds in if you want it hotter)
• 1 medium tomato seeded and chopped
• 16 oz can of fat free refried beans
• ½ cup salsa
• 1oz fancy shredded Mexican cheese blend
• Non-stick cooking spray

Heat a large non-stick skillet over medium heat and sweet the onion with a bit of non-stick cooking spray. Add the ground turkey and brown.

Once the turkey is cooked (all white), add the chili powder, cilantro and cumin. Stir in the chopped peppers, jalapeno and tomatoes. Continue cooking over medium heat for a few minutes allowing all flavors to combine.

In a large bowl, mix the refried beans and skillet mixture. Combine all ingredients well.

Pour the filling in to the pie pan with the crust. Pack it down and smear the salsa on top. Sprinkle with cheese.

Bake in a preheated 350 degree oven for about 20 minutes.

Let set for about 5 minutes before removing a slice. It holds together a bit better.

Here were my very willing taste testers enjoying their first bite!

This dish can be made ahead and stored in the fridge until dinnertime.

But I digress… back to the recipe.

This idea proves a little cheese goes a L-O-N-G way. You will feel like you are indulging in a sinful dinner when really you are eating a healthy satisfying meal that is super low in calories.

Here a few comments from the original posting of the recipe on my weight loss blog.

Kim – “I LOVED it and so did my 21 month old!”
Sandy – “I made this today, it was so good!! My daughter thought it was better than Lasagna with noodles!!”
Deb – “I literally just tried this & OMG !! It is amazing !!”

• About 2 cups Homemade sauce (or your favorite red sauce)
• 1 medium zucchini thinly sliced (I used the slice setting on my cheese grater)
• About 2-2 ½ cups cooked spaghetti squash
• ½ cup fat free ricotta cheese
• 3 oz fancy shredded mozzarella cheese
• Ground pepper
• Dried parsley flakes

Preheat the oven to 350 degrees.

In a casserole dish, smear a little of the sauce on the bottom to prevent sticking then begin layering zucchini, top with a bit of squash, dab on ricotta (I crumpled the best I can to cover the area), sprinkle with a bit of the shredded cheese, add some sauce repeat until you are out of ingredients.

This image shows my complete first layer. Notice I just dab the cheese and sauce. It will get your fingers dirty but it’s worth it in the end!

Repeat the layering until you are out of ingredients. Be sure the save a bit of mozzarella cheese for the top. If you use fancy shredded cheese it tends to go a bit further.

Sprinkle the top with some ground pepper and dried parsley. Bake uncovered for at about 45 minutes until zucchini is tender.

During the baking process there will be a lot of water, no pasta to soak it up. About every 10-15 minutes use a turkey baster to remove some excess water.

This recipe it even better double baked! You can easily make it ahead and then pop it back in the oven. Just like traditional lasagna, it’s better the next day!

You will be able to get 6 servings like the one pictured above.

Here are two shots, before and after baking.