Butternut Squash Lasagna

I love making these easy dishes that include a protein and vegetable serving all at once. It is filling and you don’t need anything else to go with it. I have experimented before trying to make dishes like this one and they all keep coming out great!


1 lb of any meat you prefer (I used lean ground beef)
1 jar of pasta sauce
1 butternut squash
2 Tbs of low-fat mozzarella cheese *optional

Cook and brown meat on skillet. Drain meat and add in the pasta sauce and mix well until meat mixture is warm.

In an oven safe dish start layering the lasagna starting with some meat mixture. Just cut the butternut squash into longer pieces to cover more space. The squash won’t be completely flat but that’s ok.

Sprinkle some low-fat mozzarella cheese on top and bake at 350 for 45-50 minutes until squash has softened and top is golden brown.


Mini Meatloaf- Jungle Fitness recipe

½ can tomato paste (No Salt Added)
½ teaspoon garlic powder
¼ of a green bell pepper finely diced
1 lb ground meat (turkey, beef, buffalo, lamb, pork, or a combination!)
½ of a green bell pepper finely diced
½ of a red bell pepper finely diced
½ of a white (or yellow, or red) onion finely diced
½ shredded carrot
1 egg
½ can of tomato paste (No Salt Added)
1 tsp Minced garlic
1 teaspoon black pepper
1 teaspoon salt
Preheat oven to 350 degrees
Add water to tomato paste until it resembles ketchup.
1. Mix all ingredients together in a big mixing bowl.
2. Fill Muffin Tins about ¾ full with meat mixture
3. Paint some of your sauce on top of your mini-loaves.
4. Put in the oven and bake for 20 minutes.
5. After cooked, paint some more sauce on top of your loaves and serve.