Healthy Stuffed Italian Shells

Quick Healthy Italian Dinner

Holy moly. These shells are amazing!! If you boil ahead of time, it's a pretty quick dinner!

Stuffed shells

1 lb ground chix breast
1 16 oz cottage cheese
1 pack of organic chopped spinach
1 bag of authentic large pasta shells
1 jar of favorite organic pasta sauce
1 TBS Penzeys Tuscan Sunset Seasoning
1 cup fresh mozzarella cheese

Preheat oven to 400

Boil shells (the authentic ones should take around 20 minutes). Cool.

Heat ground chix in pan until cooked through and season with seasoning. Mix in a bowl with cottage cheese and thawed spinach.

Poor a little sauce to cover bottom of 9 x 13 pan. Stuff shells and top with remaining sauce. Sprinkle cheese on top. Cover with foil and bake for 20 minutes. Uncover and bake 2 minutes more.

ENJOY and let me know what you think!! If you want more recipes like this one, be sure to LIKE my page. If you're interested in receiving you FREE copy of my 5-Day Clean Eating Plan or if you want to participate in my next FREE Clean Eating bootcamp, apply here!

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Mexican Chicken Zucchini Boats

Taking Taco Tuesdays to a New Level

These boats are a healthier spin on chicken burritos, swapping in nutritious zucchini for flour tortillas. A typical flour tortilla contains 25 grams of carbohydrates, 458 milligrams of sodium, and not much else. One zucchini contains 10 grams of carbs, 26 milligrams of sodium, as well as vitamins A, C, and K, and minerals like calcium, potassium, and magnesium. Using zucchini as the vessel is also convenient way to watch your portions without having to think too hard: 1 boat = 1 serving.

Mexican Chicken Zucchini Boats

Total Time: 1 hr. 10 min.

Prep Time: 20 min.
Cooking Time: 50 min.
Yield: 8 servings, 1 boat each

21-Day Fix Containers: 1 Green, 1 Red, 1/2 Blue, 1/2 tsp

Ingredients

4 large zucchini, cut in half lengthwise
4 tsp. olive oil, divided use
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup tomato sauce, no sugar added
2 Tbsp. tomato paste, no sugar added
1 Tbsp. ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)
1 tsp. ground cumin
½ tsp. ground paprika
3 cups shredded cooked chicken breast
1⅓ cups corn kernels
1 cup shredded cheddar (or Monterey jack) cheese
2 Tbsp. finely chopped cilantro
1 medium tomato, chopped
2 green onions, thinly sliced

Preparation

1. Preheat oven to 400º F.
2. Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.
3. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.
4. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
7. Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.
8. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.
9. Bake for 5 to 8 minutes, or until cheese has melted.
Sprinkle evenly with cilantro, tomato, and green onions; serve immediately

ENJOY!! And please come back let me know what you think!

If you want more recipes like this one, be sure to LIKE my page. If you're interested in receiving you FREE copy of my 5-Day Clean Eating Plan or if you want to participate in my next FREE Clean Eating bootcamp, apply here!

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QUINOA GREEK SALAD

Perfect quick salad for an event

This weekend we were invited to a home brew party. Luckily I had all these ingredients at home thanks to our garden. This takes 10 minutes to whip up and is usually a hit. We'll see what these home brewers think! Think it'll pair well with beer? We'll see...

Quinoa Greek Salad in 10 minutes

QUINOA GREEK SALAD

1 cup quinoa (recommended: Bob's Red Mill)
1½ cup vegetable broth
1 medium cucumber, peeled, seeded (if preferred) and diced
8 ounces grape tomatoes, halved
1 tablespoons dried dill
1 tsp dried oregano
1 cup kalamata olives, halved
4 ounces feta, crumbled or cubed
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon kosher salt
½ teaspoon pepper
1 teaspoon lemon juice

In a medium saucepan stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes.

Then fluff with a fork.

In a large mixing bowl, combine cooked quinoa, cucumber, tomatoes, olives and feta.

In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, and lemon juice. Pour over salad and stir to combine. Refrigerate for at least a half hour to allow flavors to meld.

ENJOY!! And please come back let me know what you think!

If you want more recipes like this one, be sure to LIKE my page. If you're interested in receiving you FREE copy of my 5-Day Clean Eating Plan or if you want to participate in my next FREE Clean Eating bootcamp, apply here!

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