Veggie Boats Recipe

Growing up, this was one of my favourite meals as a child. Enjoy a healthier alternative to twice baked potatoes. Disguise veggies and enjoy this super easy and delicious all-in-one meal! Bon Appetite Mamacitas!


    – RACHEL

TIME: 1 1/2 hours

SERVES: 4 – 6


– 4 large potatoes

– 1 cup thin, bite-size carrot strips

– 1 cup thinly sliced red or green sweet pepper

– 1/2 teaspoon dried Italian seasoning, crushed

– 1 tablespoon margarine or butter

– 1 cup thin, bite-size zucchini strips  (you can add or substitute for other veggies)

– 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)


  1. Scrub and prick potatoes. Bake in 425 degree F oven 45 to 60 minutes or until tender. (Do not wrap in foil.) (*OR if in a rush, microwave until tender– time varies depending on microwave wattage.) Cool 10 minutes or until easy to handle. Cut 1/2-inch slice lengthwise from top of each potato and discard. Scoop out potato pulp, leaving 1/2-inch shell intact.
  2. In a medium bowl mash the pulp with a fork or potato masher. (Or, place the pulp in a food processor bowl. Cover and process potato until smooth). Set aside.
  3. For filling, in a medium skillet cook carrot, sweet pepper, and Italian seasoning in hot margarine over medium-high heat until crisp-tender. Add zucchini and cook for 1 minute more or until zucchini is tender. Stir vegetable mixture into mashed potatoes. Fill potato shells with mixture. (At this point the potatoes may be refrigerated for up to 1 day.)
  4. Place potatoes on baking sheet. Bake in 400 degree F oven for 15 to 20 minutes or until heated through. (Bake for 25 to 30 minutes if the potatoes were refrigerated.) Sprinkle with cheese; let stand 2 minutes. Makes 4

Veggie Lover’s Lasagna

Okay, let’s be honest; the very of essence of lasagna (meat + cheese + pasta) isn’t necessarily “healthy” for you. I’m not much of a chef, and it’s been hard to lose those last 15lbs. of baby weight. But don’t dismay, this easy recipe merges traditional lasagna with some spinach and veggies, and replaces some of the essentials with lighter alternatives– and it’s husband approved! It’s great because you can make it once, freeze it, and have delicious lunch for days! Because when it comes to mama cooking every meal… aint’ nobody got time for that! Happy cooking and bon appétit mamacita!


    – RACHEL

TIME: 1 1/2 hours



– 2 tbs. olive oil

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 1/2 lb. fresh mushrooms, sliced

– 1 squash, cut in small pieces

– 1 zucchini, cut in small pieces

– 1 head of broccoli, cut in small pieces

– 1 8-oz. can tomato sauce

– 1 28-oz. can whole tomatoes crushed by hand, with juice

– 1 6-oz. can tomato paste

– 1 tsp. salt

– 1 tsp. dried oregano

– 1/2 tsp. dried basil

– 1/2 c. (vegetable stock) or low-sodium chicken stock

– 1 egg

– 1 10-oz. package frozen chopped spinach, thawed, as much moisture squeezed out as possible

– 1 c. (part skim) ricotta cheese

– 1/2 c. grated (low-fat) parmesan cheese

– 1/2 lb. (whole grain) lasagna noodles, cooked until firm, drained

– 1 lb. (reduced fat) mozzarella cheese, grated


1. Heat 1 tbs. of the oil in a large sauté pan over medium heat, and sauté the onion and garlic until they begin to soften.

2. Add the mushrooms, squash, zucchini, broccoli, and continue to sauté gently until the broccoli is slightly softened and the mushrooms lose most of their moisture, about 5-10 minutes more.

3. Stir in the tomato sauce, crushed tomatoes and liquid, tomato paste, salt, oregano, basil, and veggie/ chicken stock. Simmer 15 minutes.

4. Pre-heat oven to 350 degrees.

5. Meanwhile, in a medium bowl, beat the egg and combine with the spinach, ricotta, parmesan, and remaining tbs. of oil.

* If you plan to freeze the lasagna, line the bottom of a 9-by-13-inch baking dish with heavy-duty aluminum foil, with enough foil hanging over each edge to cover the top.

6. To assemble, pour half of the tomato sauce into the bottom of the pan. Lay down half of the noodles in a single layer.

7. Spread the entire spinach mixture over the noodles, and then sprinkle with half of the mozzarella.

8. Top with another layer of noodles, then sauce, and finish with mozzarella.

9. Bake at 350 degrees for 1 hour.

To freeze: Wrap the foil around the entire top of lasagna and cool in the refrigerator. Freeze overnight and remove from the serving dish, then cover with an additional layer of plastic wrap.
To reheat: Thaw slightly in the refrigerator, and remove all foil and plastic wrap, placing the lasagna in the original dish. Thaw completely, and bake for 1 hour at 350 degrees.