Noodle-Less Butternut-Sausage Lasagna

lasagna Noodles-less-Butternut-Squash-Lasagna-7-260x390

We love this fall recipe because it swaps pasta for nutrient rich butternut squash and it is layered with a chicken sausage meat sauce, ricotta, and mozzarella for a whopping 29 grams of protein! This is truly a fall comfort food that’s healthy. And, you won’t miss the pasta! Enjoy in confidence!


14 oz Italian chicken sausage, casing removed (Al Fresco)
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes (tuttorosso)
2 tbsp chopped fresh basil
Black pepper, to taste
1 large butternut, peeled (3 lbs)
1 cup part-skim ricotta
1/4 cup Parmigiano Reggiano
2 tbsp chopped parsley
1 large egg
16 oz (4 cups) shredded part-skim mozzarella cheese

*In a large deep nonstick skillet, brown the sausage breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, and black pepper. Simmer on low, covered 15 to 20 minutes.
*Meanwhile, slice butternut into 1/8″ thick rounds with a good quality spiralizer such as the Inspiralizer with Blade A. To do this, you have to slice the butternut lengthwise halfway through to the center, careful not to cut deeper than that. You can also use a mandolin (be careful) or a sharp knife.
*Preheat oven to 375°F.
*In a medium bowl combine ricotta cheese, parmesan cheese, parsley and egg, mix.
In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.
*Bake covered 30 minutes.
*Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes.
*Let stand about 5 – 10 minutes before serving.

8 servings, Serving Size: 1/8th
• Calories: 402
• Total Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 109mg
• Sodium: 918mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 5g
• Protein: 29g

Misti’s Tip: Reduce the cheese to half portions and choose nitrate free low fat sausage and you will cut down calories and fat without cutting down on “comfort food” flavor!




We love this yummy recipe because it’s all the flavors in a Spicy California roll but without the rice! There’s no cooking involved and it takes less than 10 minutes to whip up! Enjoy in confidence!


2 tablespoons light mayo (Hellmans) *for whole 30 use compliant mayo
2 teaspoons sriracha, plus more for drizzling
1 teaspoon chopped fresh chives
4 oz lump crab meat
1/4 cup peeled and diced cucumber
1 small Hass avocado (about 4 oz avocado when pitted and peeled)
1/2 teaspoon furakike (Eden Shake or use sesame seeds)
2 teaspoons gluten-free soy sauce (coconut aminos for whole30/paleo)


*In a medium bowl, combine mayo, sriracha and chives.
*Add crab meat and cucumber and chive and gently toss.
*Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
*Fill the avocado halves equally with crab salad.
*Top with furakike and drizzle with soy sauce.


2 servings, Serving Size: 1/2 stuffed avocado
Calories: 194
Protein: 12grams
Carbohydrates: 7grams
Total Fat: 13grams





We love these delicious grilled salmon and lemon kebabs because they are so yummy, so healthy and so easy to make – with mega omegas in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection your mouth and health will thank you! Enjoy in confidence!


2 tbsp chopped fresh oregano
2 tsp sesame seeds
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
olive oil cooking spray
1 tsp kosher salt
16 bamboo skewers soaked in water 1 hour


*Heat the grill on medium heat and spray the grates with oil.
*Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
*Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
*Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
*Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.


Yield: 4 servings, Serving Size: 2 kebabs
Calories: 267
Protein: 35g
Carbohydrates: 7g
Total Fat: 11g




Chicken-and-Veggies Grilled-Garlic-and-Herb

We love this Garlic and Herb Grilled Chicken and Veggie recipe because it checks off all the boxes – quick, easy, delicious and low-carb! Enjoy in confidence!


1 1/2 lbs boneless, skinless thin sliced chicken cutlets
3 ounce package Delallo garlic and herb veggie marinade
kosher salt
1 lb asparagus (1 bunch), tough ends removed
1 medium 8 ounce zucchini, sliced 1/4-inch thick
1 medium yellow squash, sliced 1/4-inch thick
1 red bell pepper, seeded and sliced into strips
olive oil cooking spray


*Shake marinade well. Season chicken with 1/2 teaspoon salt and 2 tablespoons of the veggie herb marinade at least 1 hour, or as long as overnight.
*Marinate the veggies with the remaining marinade.
*Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
*Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), season with 3/4 teaspoon salt and black pepper and cook, turning constantly until the edges are browned, about 8 minutes. Set aside on a platter.
*Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter with the veggies and serve.


Yield: 6 servings, Serving Size: 3 oz chicken, 1 cup veggies

Calories: 290
Protein: 28.5g
Carbohydrates: 8g
Total Fat: 16g




Cauli-Rice Taco Bowl

cauliflower chx rice bowl weeknite bite

We love this delicious recipe because it is basically a satisfying bowl packed with protein and veggies and you won’t believe how yummy and satisfying the cauliflower rice is! Enjoy in confidence!


1/2 head of cauliflower – chopped into florets
1 package organic ground chicken
2 tbsp extra virgin olive oil
4 frozen garlic cubes – or chopped cloves
1/2 white onion – diced
1 can black beans – drained and rinsed
1 cup corn
1/2 can fire-roasted (or plain, diced) tomatoes
1 medium avocado – cubed
Pico de gallo – for topping
Fresh cilantro – for garnish
1 1/2 tbsp chili powder – 1 tbsp for chicken, 1/2 for rice
Dash red pepper flakes – or more if you like it spicy!
1 tsp oregano – 1/2 for chicken, 1/2 for rice
1 1/2 tsp cumin – 1 tsp for chicken, 1/2 for rice
Dash of paprika – for chicken and rice
Salt and pepper to taste


*Start by pulsing cauli florets through your food processor until it looks like the consistency of rice. Or purchase “riced cauliflower” from your local grocer.


*Bring all your ingredients over to the stove with you. Saute 2 garlic cubes, and 1/4 chopped onion in 1 tbsp olive oil until the onion softens.
*Add ground chicken. Chop it up with your wooden spoon so it is the consistency of taco meat.
*When chicken is still slightly pink, add 1 tbsp chili powder, a dash of red pepper flakes, 1/2 tsp oregano, a dash of paprika, and 1 tsp of cumin. Season well with salt and pepper. Cook through and taste to make sure it is seasoned to perfection. Move to a back burner with heat on low/simmer.


*Heat 2 more garlic cubes and the other 1/4 chopped onion in 1 tbsp olive oil until onion softens.
*Add cauli rice. Stir together until rice starts to heat through. DO NOT OVERCOOK or it will be mushy.
*Add the rest of the spices – 1/2 tbsp chili powder, dash red pepper flakes, 1/2 tsp oregano, 1/2 tsp cumin, dash of paprika, salt and pepper. Be generous with the salt as the cauli rice can be very bland without it!
*Add half a can of tomatoes, or a full can based on your preference. Add black beans and corn. Mix well.
*Taste test the rice to make sure it is seasoned correctly.


*Now assemble your taco bowls! Cauli rice on the bottom, ground chicken on top, then pico de gallo, then avocado, and fresh cilantro. Feel free to add your favorite taco toppings – cheese, cholula, salsa, sour cream, etc.

Serves 4.
No nutrition facts calculated by author but with all veggies and lean protein you have a bowl of satisfying weight conscious goodness.
Misti Gueron



Smoothie PB-Banana-Cacao-Green-Smoothie-550x779

We love this smoothie recipe because it is low in sugar and high in fiber and antioxidants. You will never know there is a full serving of spinach inside! Low cal and filling. Enjoy in confidence!


3/4 cup unsweetened vanilla almond milk (Almond Breeze)
1 loose cup baby spinach
2 teaspoons peanut butter
1/2 frozen ripe banana
1/3 oz (heaping tablespoon) cacao nibs (Navitas)
1 cup ice
(optional) a few drops liquid stevia


*Combine all the ingredients in a blender and blend until smooth.

Author Disclosure: This post is sponsored by Blue Diamond Almond Breeze.
I only share products I am passionate about and use in my own kitchen
on a daily basis. Author created this recipe and received compensation.


Servings: 1 • Size: 1 smoothie
Calories: 188
Protein: 6 grams
Carb: 21 grams
Fat: 11.5 grams





We love this easy and delicious grilled salmon recipe because it is so easy to make with this foolproof method and you can’t beat the nutrition benefits! You’ll be grilling it outdoors all summer long! Topped with this fresh avocado bruschetta, this dish just screams summer! Enjoy in confidence!


4 wild salmon filets (6 oz each)
1/4 tsp kosher salt
black pepper
cooking spray
For the avocado bruschetta: (makes 2 1/4 cups)
1/4 cup chopped red onion
1 tbsp extra virgin oil
1 tablespoon balsamic vinegar
kosher salt and fresh cracked pepper to taste
2 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
4 ounces diced avocado, from 1 small


*Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a 5 minutes.
*Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes.
Preheat a gas grill to medium-high. Oil the grates generously to prevent the fish from sticking.
*Season salmon with salt and fresh ground black pepper to taste.
Place skin-side-down on the grill. Close the lid and cook without turning for 8 o 10 minutes (depending on thickness), or until the salmon is just cooked through. The skin will char but will prevent the fish from drying out.
*Remove and cover with foil; rest for 2 to 3 minutes while adding the avocado to the bruschetta.
*Serve topped each with generous 1/2 cup avocado bruschetta.


Serving Size: 1 salmon filet
Calories: 340.5
Protein: 35.5 grams
Carbohydrates: 7 grams
Total Fat: 19 grams





We love these tacos! And these are packed with tasty white fish, tomatoes, jalapeños, cilantro, lime and then topped with creamy avocado. A delicious and quick filling meal for a busy weeknight! Let the fiesta begin! Enjoy in confidence!


1 lb tilapia fillets, rinsed and pat dried
1 tsp olive oil
1 small onion, chopped
4 garlic cloves, finely minced
2 jalapeño peppers, chopped (seeds removed for less heat)
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
3 tbsp lime juice
salt and pepper to taste
8 5-inch white corn tortillas
1 medium haas avocado, sliced
lime wedges and cilantro for garnish


*Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
*Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
*Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and enjoy!


Servings: 4 • Serving Size: 2 tacos
Calories: 319
Protein: 26.5 grams
Carb: 33.7 grams
Fat: 12 grams




We love this delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini in place of pasta and then stuffed with a basil-cheese filling, rolled up and topped with marinara and mozzarella. This dish will please any low carb loving palate! Enjoy in confidence!


2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices
1/2 teaspoon kosher salt
fresh black pepper, to taste
1 cup quick marinara sauce
1 large egg
2/3 cup part skim ricotta cheese (Polly-O)
1/2 cup grated Pecorino Romano cheese, plus more for serving
1/4 cup chopped basil
1 garlic clove, minced
3/4 cup (3 oz) shredded mozzarella (Polly-O)


*Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
*Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. The mandolin is from OXO.
*Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
*Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
*Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
*Bake 20 minutes, or until the cheese is hot and melted.


Serving Size: 4 rolls
Calories: 318
Protein: 21 grams
Carbohydrates: 18.5 grams
Total Fat: 17.5 grams




Balsamic Grilled ChickenandVegetables-550x825

We love this honey balsamic grilled chicken breast and veggie dish because it is SO delicious and so good for you. You can make this all summer and nothing beats an easy summer dish made entirely on the grill so you don’t have to heat up your kitchen! Enjoy in confidence!


1 1/2 lbs boneless, skinless thin sliced chicken cutlets
3 tbsp homemade pesto (or store bought)
1 clove crushed garlic
1/4 tsp crushed red pepper flakes
juice from 1/2 lime
2 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp raw honey
kosher salt
1 lb asparagus (1 bunch), tough ends removed
2 medium zucchini, sliced 1/4-inch thick
1 red bell pepper, seeded and sliced into strips
olive oil cooking spray


*Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
*Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.
*Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
*Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), spray with olive oil, season with salt and pepper and cook, turning constantly until the edges are browned, about 6 to 8 minutes. Set aside on a dish.
*Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter, too with the veggies and pour the balsamic dressing over everything.


6 servings, Serving Size: 3 oz chicken w/ veggies
Calories: 273
Protein: 30g
Carbohydrates: 13g
Total Fat: 12g

Author Disclosure: This post has been created in partnership with Whole Foods Market. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

The information presented in the blog pages of Khalili Center is for educational and informational purposes only and should not considered personal medical advice. Consult with your personal physician/care giver regarding your own personal medical care.