Lunchbreak: Mom’s Sugar Solution

Midday News
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Laura Hoover is a local registered dietitian nutritionist, author of the new cookbook, Mom’s Sugar Solution, and the founder of the popular family wellness website,

Veggie Lasagna Cups (ingredients)

  • Cooking spray
  • 1 large egg
  • 1¼ cups part-skim ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon grated freshly ground black pepper
  • 24 wonton wrappers
  • 2 medium zucchini, sliced into rounds about 1/8” thick
  • 1½ cups Marinara Sauce (no sugar added)
  • 1½ cups shredded mozzarella cheese
  • ¼ cup thinly sliced fresh basil leaves

Veggie Lasagna Cups (instructions)

  1. Preheat oven to 350 degrees. Spray 2 (12-cup) muffin tins with cooking spray.
  2. Crack egg into a medium bowl; whisk. Add ricotta, Parmesan, oregano, salt, and pepper. Mix until well combined.
  3. Put a wonton wrapper into each cup of the muffin pans. Push center down so wrapper forms a cup. Scoop 1 tablespoon ricotta mixture into each wonton cup. Add 1 tablespoon marinara sauce to each wonton cup, then top each with 1 tablespoon mozzarella. Top each with a zucchini round.
  4. Bake 20 minutes or until edges of wontons are golden brown and crisp.
  5. Let cups cool slightly, about 5 minutes. Remove and top with basil before serving.

Pepperoni Panzanella

  • 2 (1”-thick) slices crusty whole-grain bread, cut into ½” pieces
  • 1 pint cherry tomatoes, halved
  • 8 ounces fresh mozzarella pearls
  • 4 ounces sliced pepperoni, quartered
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup thinly sliced fresh basil

Pepperoni Panzanella (instructions)

  1. Preheat oven to 350 degrees. Place bread on a baking sheet and toast 10 minutes or until lightly golden. Transfer to a large serving bowl and let cool 5 minutes.
  2. Add tomatoes, mozzarella, pepperoni, olive oil, vinegar, salt, and pepper to bowl. Toss to combine. Let sit about 30 minutes to allow bread to soften. Garnish with basil and serve.






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