Recipe of the Week – Zucchini Lasagna

Recipe of the Week…

Zucchini Lasagna

It is Zucchini season, and if you’ve ever grown them in your garden you know that you always have more than you know what to do with. So here is a tasty recipe that uses up all those zucchini and puts a low carb twist on traditional lasagna.


  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 1 cup tomato paste
  • 1 (16 ounce) can tomato sauce
  • 1/4 cup red wine
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • hot water as needed
  • 1 egg
  • 1 (15 ounce) container low-fat ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 1 pound fresh mushrooms, sliced
  • 8 ounces shredded mozzarella cheese
  • 8 ounces grated Parmesan cheese


  • Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 inch baking pan.
  • Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  • To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
  • Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  • To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
  • Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.


*Recipe Source:

For more “Recipes of the Week” click the image below…

Recipe of the Week – Barbecue Campfire Chicken

Recipe of the Week…

Barbeque Campfire Chicken

Remember those summer weekends spent camping with your Mom and Dad when you were a kid?

This week’s recipe will take you back to an evening sitting around a camp telling ghost stories and singing campfire songs. Hopefully there is no banjo music.


  • 4 boneless skinless chicken breasts, cut in 1-inch pieces
  • 2 cups barbecue sauce
  • 2 cups drained pineapple tidbits
  • 1 red bell pepper, diced
  • 1 small red onion, diced


  • Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
  • In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
  • Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
  • Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
  • To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).


*Recipe Source:


For more “Recipes of the Week” click the image below…

Recipe of the Week – Honey Bars

Recipe of the Week…

Honey Bars

Give these bars a try to satisfy your sweet tooth without wrecking your diet.



Icing or glaze (optional)



For the bars:

  1. Preaheat oven to 375 degrees F.
  2. Lightly grease and flour 9×13 baking pan.
  3. Mix oil, honey, egg and vanilla in large mixing bowl.
  4. In separate bowl, mix sugar, flour, cinnamon, pecans, salt and baking soda.
  5. Mix dry ingredients into moist.
  6. Put into baking pan.
  7. Bake 15-20 minutes.

Icing (Optional):

  1. Combine all ingredients and pour over hot bars fresh out of the oven.



*Recipe Source:

For more “Recipes of the Week” click the image below…

Recipe of the Week – Make At Home Shakes

Recipe of the Week…

Some mornings you just don’t have time to sit down and eat breakfast. It is those days that a protein shake is a great option. Drop the ingredients into a blender, pour into a cup, and off you go!

Here are four of our favorite recipes.


  • 1 cup diced pineapple
  • 8 oz. Almond Breeze
  • 1 Scoop PFC Vanilla Bio-Whey Protein Powder
  • ¼ banana
  • 1 tsp coconut flakes
  • 1 Cup Ice


  • 8 oz. Almond Breeze
  • 1 Scoop PFC Chocoloate Bio-Whey Protein Powder
  • 1 TBSP Natural Peanut Butter
  • 1 Cup Ice


  • 8 oz. Almond Breeze
  • 1 Scoop PFC Vanilla Bio-Whey Protein Powder
  • 4 drops Peppermint Extract
  • ½ Cup All Natural Vanilla Yogurt
  • 1 Cup Ice


  • 8 oz. Almond Breeze
  • 1 Scoop PFC Vanilla Bio-Whey Protein Powder
  • 1 Cup Coffee (Keurig works well)
  • 1 tsp coffee beans – optional
  • 1 Cup ice


  • 8 oz. Almond Breeze
  • 1 Cup diced pineapple
  • 1 Scoop PFC Vanilla Bio-Why Protein Powder
  • 1 Cup Spinach
  • ½ Avacado
  • Juice of ½ a Lemon
  • 1 Cup Ice



Recipe of the Week – Honey Mint Julep

Recipe of the Week…

Honey Mint Julep

Kick back this weekend with one of these. Sure alcohol isn’t a health food, but at PNF we believe it is part of a balanced lifestyle.

Here is how to make it:

  1. Muddle 10 mint leaves in the bottom of a glass with 1 tsp each of honey and water. Then, let sit for 5 minutes.
  2. Fill the glass three quarters full with crushed ice.
  3. Add 2 ounces of your favorite bourbon.
  4. Top with seltzer water.

*Recipe Source: June 2017 issue, Men’s Health Magazine


For more “Recipes of the Week” click the image below…

Recipe of the Week – Veggie Tacos

Recipe of the Week…

Give these Veggie Tacos a try for dinner on your next “Meatless Monday”, or any day of the week.


  • Olive oil
  • 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
  • 1/2 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
  • 1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
  • Salt
  • Pinch of ground cumin
  • Pinch of ground oregano
  • 1 small to medium tomato, chopped
  • 4 corn tortillas
  • 4 slices cheddar cheese
  • 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
  • A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)


1 Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.


2 You are going to want to heat up the tortillas first, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)


2a Preparing tortillas on the stove-top Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating.

2b Preparing tortillas in the microwave Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels. Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.) Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.

3 Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.




For more “Recipes of the Week” click the image below…

Recipe of the Week – Breakfast Quesadilla

Recipe of the Week…

This week we have a quick, easy, and delicious breakfast quesadilla.


Here is what you need:

2 soft taco shells

2 eggs

¼ cup shredded cheese

1 tbsp. grass-fed butter

1 jalapenos sliced

2 tbsp organic salsa


How to make it:

  1. Melt ½ tbsp. of butter in a skillet and scramble to eggs with the jalapenos
  2. Remove eggs and place on a place.
  3. Melt ½ tbsp. of butter in skillet and place on taco shell in it. Then add the scrambled eggs and jalapenos.
  4. Top with shredded cheese and place remaining taco shell on top.
  5. Brown one side then flip and brown opposite side.
  6. Serve with organic salsa on top.



For more “Recipes of the Week” click the image below…

Recipe of the Week – Baked Hot Peppers

Give these Baked Hot Peppers a try for a spicy side dish.


12-24 Italian Green Peppers, or other hot pepper variety

4 tbsp extra-virgin olive oil

6 cloves garlic

salt and pepper to taste


In a large bowl, toss 12 long Italian green peppers with 4 tablespoons extra-virgin olive oil, 6 cloves of garlic, salt and pepper. Spread out on a baking sheet and place in a preheated 400-degree oven until they are browned, blistered and softened


Recipe of the Week – Strawberry Rhubarb Pie

Not everything you eat has to be healthy and it is okay to indulge every once in awhile. Since it is strawberry season, pick up some fresh strawberries from your local farm market and make this pie for your next picnic or grad party.



  • 1¼ cups whole-wheat pastry flour , (see Note)
  • 1¼ cups all-purpose flour
  • 2 tablespoons sugar, plus 1 teaspoon for sprinkling (optional)
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter
  • ¼ cup reduced-fat sour cream
  • 3 tablespoons canola oil
  • 4 tablespoons ice water
  • 1 large egg white, beaten, for brushing


  • 2½ tablespoons instant tapioca
  • 4 cups sliced fresh or frozen (not thawed) strawberries , (about 1¼ pounds)
  • 1 cup sliced fresh or frozen (not thawed) rhubarb
  • ⅔ cup sugar
  • 1 tablespoon lemon juice
  • Pinch of ground nutmeg
  •  Pinch of salt


  1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.
  2. To prepare filling: Just before you’re ready to roll out the dough, process tapioca in a spice grinder, mini food processor or blender until finely ground. Combine with strawberries, rhubarb, sugar, lemon juice, nutmeg and salt in a large bowl; toss well to combine.
  3. Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 425°F.
  4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Moisten the outer edge of the dough with water. Scrape the filling and any accumulated juices into the crust.
  5. To prepare lattice top: Roll the remaining dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet. Cut the dough into 1-inch strips using a pastry wheel or a knife. Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the outermost strips.) Fold back the first, third and fifth strips of dough to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip. Fold back the second and fourth strips over the first crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over the second crosswise strip. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven strips. Trim any overhanging crust. Crimp the outer edge with a fork. Brush the dough with egg white; sprinkle 1 teaspoon sugar (if using) over just the lattice top, not the outer edge.
  6. Bake the pie for 20 minutes. Then rotate the pie 180 degrees and lower the oven temperature to 325 degrees . Continue baking until the crust is golden and the filling is beginning to bubble, 30 to 35 minutes more. Let cool on a wire rack for at least 2 hours before serving.
*Recipe Source:


For more “Recipes of the Week” click the image below…

Recipe of the Week – Watermelon Salad with Feta

There is nothing like a sweet and juicy watermelon on a hot summer day, so give this watermelon salad a try.


  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon Tabasco
  • 1/2 teaspoon freshly ground pepper
  • One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
  • 1/2 pound feta cheese, crumbled (2 cups)
  • 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
  • 1 small sweet onion, cut into 1/2-inch dice
  • 1 cup coarsely chopped mint leaves


In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

Recipe Source:


For more “Recipes of the Week” click the image below….