¼Cup of Organic Apple Cider Vinegar or Organic Red Wine
Lasagna (to make this meal gluten and carb free, do not add cheese)
1 Can of Palmini Lasagna Sheets
1 Cup of Grated Mozzarella Cheese
½ Cup of Parmesan
½ Cup of Provolone
2 cups of chopped Broccoli
Salt and Pepper
Garlic (if desired)
In a heavy pan with a lid, cook ground turkey over medium heat. Make sure meat is broken up into small pieces. Once meat is fully cooked, drain the access fat.
Add olive oil, chopped zucchini, eggplant and garlic to the pan with the meat still in it. Continue cooking until vegetables are tender. Add in the Italian parsley, crushed tomatoes, tomato sauce, tomato paste, broth, apple cider vinegar/wine, sugar and all of the spices with the bay leaf and the spinach.
Stir the sauce well, mixing all ingredients into one mixture, and then bring the sauce to a brief boil. Then cover the pot with the lid and turn the heat to low. Allow sauce to simmer for 2-1/2- 3 hours, stirring occasionally.
Remove the bay leaf and add more parsley, if desired.
Preheat Oven to 400 degrees.
Boil Palmini Lasagna Sheets for 5-10 minutes for a softer texture. Then drain and set to the side.
Mix the cheeses in a large boil and set to the side.
Take a small 9’’ X 5’’ baking pan (serves 4 people) and lightly grease.
Add a thin layer of sauce to the bottom. Begin layering Palmini Lasagna Sheets, sauce and cheese. Continue layering, and finish with a layer of cheese and sauce on the top.
Bake in Oven for 30 minutes.
Side of Broccoli
In a large bowl, coat broccoli with a thin layer of olive oil and season to taste with salt and pepper (and garlic).
Evenly place broccoli on a baking sheet.
Bake Broccoli in over with lasagna for about 20 minutes or until edges are crispy.
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1 Cup of Cottage Cheese
2 Tablespoons of Rao’s Homemade Marinara
2 Tablespoons of Grated Parmesan
2 Tablespoons Mozzarella
Salt & Pepper
1 Can of Palmini Lasagna
Mix one egg, 1 cup cottage cheese, 2 tablespoons of Rao’s Homemade Marinara (or your favorite tomato sauce), 2 tablespoons of grated Parmesan, 2 tablespoons mozzarella, a dash of parsley, basil, oregano, salt, pepper, and garlic
Boil Palmini lasagna to soft texture and lay out
Add sauce to center of noodle & add a dash of mozzarella & roll
Put all stuffed pasta on top of a thin layer of marinara on baking dish and add a dash of olive oil / more seasoning (basil, salt, pepper, oregano, garlic, etc) and shredded mozzarella to top it off
3 tablespoons (54g) mellow white miso (I used Cold Mountain at Sprouts in the refrigerated section)
2 tablespoons (4g) dried parsley
1 tablespoon (15g) low-sodium soy sauce
3/4 teaspoon fine salt and 1/2 teaspoon black pepper
1 packed cup (110g) chopped green onions, separated
2 can of Palmini Linguine Noodles
Preservatives. I got both at Sprouts, Costco also sells them.)
Optional: toasted sesame seeds and hot sauce
Add only 1/2 cup (120g) of the broth to a large pot with the ginger and garlic over medium heat. Once it comes to a simmer, cook for 5 minutes until they are softened.
Meanwhile, add another 1/2 cup (120g) of the broth to a cup or small bowl with the miso. Use a small whisk or fork and stir well until it is all smooth and dissolved. This is important to do before adding to the pot since miso is hard to dissolve and you don’t want chunks.
Add the remaining 7 cups (1,680g) of broth to the pot, the miso/broth mixture, the parsley, soy sauce, salt, pepper and ONLY 1/2 cup (55g) of the green onions. Stir well and bring back to a simmer and cook for about 5 minutes until the green onions are softened.
Add the Palmini noodles and cook for just 3 minutes, pressing the noodles in and around the broth. Remove from the heat and let sit a few minutes before serving. It will be very hot and this allows the noodles to soften a bit more and the flavor to strengthen. Taste and if desired, add another drizzle of soy sauce if you want it saltier. We all found it to be perfect as is.
Add to serving bowls and top each with remaining green onions and toasted sesame seeds and for a kick, a drizzle of hot sauce, if desired!
In a medium bowl, whisk all sauce ingredients together until it’s smooth.
Follow cooking instructions for Palmini noodles (located on the back of the can.)
Meanwhile, in a large saucepan over medium-high heat, melt coconut oil. Add chicken and sea salt; sauté until lightly browned and cooked through. Add bok choy and sauté about four more minutes, until it’s softened.
Serve chicken and bok choy over the Palmini noodles. Drizzle the sauce on top and mix well.
To begin, pre-soak the Palmini in milk or water for 45 minutes per directions on the can. This will help create a more neutral tasting noodle. Since most of us reading this are keto and don’t have milk, just use water or if you’re really feeling it, mix a little water with heavy cream and let soak. Thoroughly rinse and drain.
Preheat a wok or any pan and add in avocado oil, and then begin to fry vegetables (except the Palmini!) in a wok until tender.
Add ginger and garlic and continue to stir fry until fragrant.
Next, stir in Palmini and stir fry for 2-3 minutes, or until tender and hot.
Finally, add soy sauce, and serve with your favorite dish!
A simple, easy to make Thai Palmini dish that can be made in 10 minutes and serves up to 4 people. This recipe includes plenty of taste and flavor but has less than 150 calories and only 6g of carbs per serving.
We love sharing with you our favorite recipes
1 Large Can Palmini
1 Cup Mushrooms
1 Green Pepper
1 Red Pepper
1 Clove Chopped Garlic
1 Tbsp Chopped Ginger
1 Tbsp Soy Sauce
1 Tbsp Butter
1 Tbsp Honey
To reduce the acidity level of Palmini, let Palmini sit in Milk for 45 minutes before using.
In a large frying pan melt butter and toast garlic until golden brown.
Add peppers and salt to moisten the peppers and continue stirring.
Add ginger and mushrooms and continue stirring until ingredients start drying up.
Add Soy Sauce, Honey and Palmini and thoroughly mix all of the ingredients.