Healthy Stuffed Italian Stuffed Shells

And 21 Day Fix Approved!

21 Day Fix Stuffed Italian Shells

This version of the stuffed shells  replaces a lot of the mozzarella cheese that typical recipes contain with ricotta cheese in the filling.  It’s still yummy and satisfying and a great recipe the whole family will love!

Ingredients

• 25 Jumbo Shells (whole wheat if you can find them!)
• 1 tbsp olive oil
• 1 lb ground beef (or turkey)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 2 eggs
• 2 cups pasta sauce
• 1 cup shredded mozzarella
• salt and pepper

Directions

1. Cook shells until el dante and set aside
2. Heat oil over skillet and add garlic and saute for a few min.  Add ground meat and onions and season with salt and pepper.  Cook until meat is no longer pink. Set aside to cool.
3. Mix ricotta cheese, spinach and eggs in bowl.
4. Once meat mixture is cooled, add to ricotta mixture.
5. Pour 1/2 cup of pasta sauce in bottom of 9×13 dish.
6. Stuff 25 pasta shells with roughly 2 tablespoons of mixture and place in baking dish. Pour remaining 1 1/2 cups of sauce over the shells and top with mozzarella cheese.
7. Cover with aluminum foil and bake in oven at 400 for 30-35 minutes.

**21 Day Fix Containers (per 5 shells): 1 Yellow, 1 Red, 0.5 Purple, 0.5 Green, 1 Blue ***

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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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