Okay so tonight I made this high protein, hamburger helper lasagna. So it's way healthier and tastes amazing but doesn't have a ton of sodium like regular hamburger helper.. here is all the info I pasted below :)

Ingredients

* 1 lb 96% lean ground beef

* 1 medium yellow onion, peeled and diced

* 4 large garlic cloves, peeled and finely minced

* 3 tablespoons no salt added tomato paste

* 1/4 cup finely chopped fresh flat-leaf parsley

* 1 tablespoon Italian seasoning

* 1/2 teaspoon garlic powder

* 1/2 teaspoon onion powder

* 1/2 teaspoon freshly ground black pepper

* 1/4 teaspoon crushed red pepper flakes (optional)

* 2 cups (16 oz) no salt added tomato sauce

* 8 oz (2 cups) whole wheat mafalda pasta

* 2 cups unsalted beef broth

* 1 cup water

* 1/2 cup freshly shredded part-skim mozzarella cheese

* 1/3 cup fat free ricotta cheese

* 1/4 cup nutritional yeast

* Chopped fresh basil or parsley, for garnish

Directions

1. Heat a large Dutch oven or deep pot over medium heat. Add the ground beef and cook until fully browned and no longer pink, about 8–10 minutes. Drain and discard any excess fat if needed.

2. Add the diced onion and cook until beginning to soften, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the tomato paste and stir to combine; cook for 1 minute more. Season with parsley, Italian seasoning, garlic powder, onion powder, black pepper, and crushed red pepper flakes if using.

3. Add the tomato sauce, pasta, beef broth, and water. Stir well to combine. Bring to a boil, then reduce heat to low. Simmer for about 15 minutes, or until the pasta is tender and most of the sauce is absorbed.

4. Stir in the mozzarella cheese, ricotta cheese, and nutritional yeast. Cook until fully melted, about 1 minute. Serve warm, garnished with chopped fresh basil or parsley.

5. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Found this recipe and decided to try it. Had to share.. great summer recipe for a potluck, party, side or main dish..

Pasta Salad Ingredients:

• 12 oz whole grain rotini pasta
• 1 medium red onion, peeled and finely chopped
• 1 medium red bell pepper, stemmed, seeded, and chopped
• 1 medium yellow pepper, stemmed, seeded, and chopped
• 1 large jalapeño pepper, stemmed, seeded, and chopped
• 1 can (15 oz) no-salt-added organic chickpeas, drained and rinsed
• 1 can (15 oz) no-salt-added organic black beans, drained and rinsed
• 1 cup frozen whole kernel corn, thawed and drained
• 1 cup sliced cherry tomatoes
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped fresh parsley
• 1/4 cup crumbled part-skim cotija cheese or queso fresco
• 1 ripe avocado, peeled, pitted, and diced

Dressing Ingredients:

• 2 Tbsp lime zest
• 4 Tbsp fresh lime juice
• 2 Tbsp extra virgin olive oil
• 1 tsp honey
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle powder
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional)

Directions:

1. In a large pot of lightly salted boiling water, cook the pasta according to package directions until al dente. Drain in a colander, then lightly drizzle with olive oil and toss to prevent sticking.
2. In a large mixing bowl, combine the cooked pasta, red onion, red bell pepper, yellow pepper, jalapeño, chickpeas, black beans, corn, cherry tomatoes, cilantro, and parsley. Toss to combine.
3. Add the cotija cheese and diced avocado, then gently toss again.
4. In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, chili powder, smoked paprika, chipotle powder, black pepper, and optional cayenne pepper to make the dressing.
5. Drizzle half of the dressing over the salad and toss until evenly coated.
6. Refrigerate the pasta salad for at least 1 hour before serving.
7. Before serving, add the remaining dressing and gently toss again.
8. Store leftovers in an airtight container in the refrigerator for up to 1 week.

I made these in the air fryer in under 15 minutes and wanted to share!

Ingredients

• 2 eggs
• 1 cup panko bread crumbs
• 1 tsp dried oregano (or 2 tsp chopped fresh oregano)
• 1 tsp dried thyme (or 2 tsp chopped fresh thyme)
• 1 tsp dried basil (or 2 tsp chopped fresh basil)
• 1 tsp garlic powder
• 1/4 tsp salt
• Black pepper, to taste
• 3 medium zucchini

Directions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.
2. Prepare coating:
   • In one bowl, beat the eggs.
   • In another bowl, combine panko bread crumbs, Parmesan cheese, oregano, thyme, basil, garlic powder, salt, and black pepper.
3. Cut zucchini: Slice each zucchini in half lengthwise, then cut into sticks about 4 inches long and 1/2 inch thick.
4. Bread zucchini: Dip each zucchini stick into the beaten eggs, then coat in the breadcrumb mixture.
5. Arrange on baking sheet: Place coated zucchini sticks in a single layer on the prepared baking sheet.
6. Bake: Bake for 20–25 minutes, turning once halfway through, until golden brown and crisp.
7. Serve: Serve warm with ranch dressing if desired.