Wednesday, December 7, 2016

Healthy Stuffed Shells

Um wow -- how is this clean eating?!  Even our kiddos inhaled the food!!
Serves 6: 1 serving = 4 shells (1 yellow, 1 red, 1 green ,1 blue)  457 calories

Ingredients:
1 box jumbo shells
3 teaspoons oil
1lb ground turkey
3 garlic cloves
1 1/2 cup ricotta cheese
1 package frozen spinach, defrosted, liquid squeezed out
2 eggs
3 cups pasta sauce
1 1/2 cups shredded mozzarella cheese

Preheat oven to 400 degrees.

Cook shells for 9 minutes, drain and set aside.

While shells are cooking heat oil in skillet over medium heat

Saute garlic for 2 minutes until fragrant.  Add ground turkey tyo skillet and brown, breaking up with salt and pepper.

While turkey browns, mix ricotta, spinach, and eggs in a mixing bowl.

Once turkey is browned, set aside to cool.  Add cooled turkey and garlic to ricotta mixture and mix well.

Pour 1 cup of pasta sauce in the bottom of a 9x13 baking dish

Stuff 24 shells with about 2 tablespoons of ricotta turkey mixture and place in  prepared baking dish.

Pour remaining 2 cups of pasta sauce over shells and stop with mozzarella cheese.

 Cover with foil and bake for 30 minutes (1 hour if frozen), remove foil and bake for additional 10 minutes.

Wednesday, November 30, 2016

Chicken/Cheese Tortilla

This was AMAZING!!!  So easy and so yummy!!!
1 red, 1 blue, 1 yellow, 1 purple

Ingredients:
Whole wheat tortilla
Grilled chicken
Shredded cheese
Avocado
Salsa

Whole wheat tortilla with cheese, chicken, smashed avocado, and salsa on top!!

Thursday, November 24, 2016

Tuesday, November 22, 2016

Crock Pot Balsamic Chicken

Super easy and tasted amazing -- like it took forever haha
Serves 4: 1 red, 1 green

Ingredients:
2 Tbsp olive oil
4 skinless, boneless chicken breast halves
Salt and ground black pepper to taste
1 onion thinly sliced
4 cloves of garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
½ cup balsamic vinegar
2 - 14.5 oz cans crushed tomatoes

Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top


Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.

Slimming Spaghetti

1 yellow (or green if zoodles), 1 green, ½ blue, 1 red

Ingredients:
8 oz brown rice spaghetti also can replace with zucchini noodles
 Olive oil
2-4 cloves garlic, chopped
1 lb fresh brussels sprouts, rinsed and sliced
1/2 tsp nutmeg
1/2 cup fresh grated Parmesan chees
1 Tbsp crushed red pepper flakes
Sea salt and black pepper to taste
1 lb shrimp

Cook pasta according to package, reserving one cup of drained water

Meanwhile, heat oil in a large pan. Saute garlic until fragrant, but not brown. Add brussels sprouts and nutmeg to pan. Cook until sprouts become brighter in color, about 5 minutes.

Add reserved cooking liquid from noodles, cheese,red pepper flakes, sea salt and pepper to pan. Cook 5 more minutes over medium heat.


Add drained pasta and shrimp. Mix to combine and heat through.

Thursday, November 17, 2016

Chicken, Wild Rice & Butternut Squash Casserole

This was amazing and so yummy :)  Very fallish!
6 servings: 1 red, 1 green, 1 yellow, ¼ purple, ¼ blue

Ingredients:
1/2 yellow onion (thinly sliced and diced)
1 lb butternut squash (chopped into 1 inch squares – I always buy mine from Target or Cub Foods because they have it all chopped up for you)!
1 rotisserie chicken (sliced with skin removed)
1 cup wild rice (makes 3 cups cooked) or you could substitute quinoa if you prefer
1/2 cup dried cranberries
1/2 cup freshly shaved parmesean cheese
1 Tablespoon freshly chopped thyme
2 Tablespoons olive oil
Salt and Pepper
  
Preheat oven to 350 degrees

Cook wild rice (or quinoa) according to package directions

While wild rice is cooking, heat a large skillet over medium heat. And in olive oil. Once oil is hot, add in your onion and squash. Sautee for approximately 6-8 minutes (or until squash is soft and you can easily pierce it with a fork). Season with salt and pepper.

Take a 9 x 13 pan and spray with olive oil or coconut oil

Once rice is ready, pour it into the pan along with the onion and squash mixuture.

Add in chicken, ¼ cup of the parmesaen cheese, dried cranberries, and thyme

Stir all ingredients together

Cover with tinfoil and cook in oven for 20 minutes.

Top casserole off with remaining ¼ cup parmesan cheese, cover and cook for an additional 5 minutes.

Serve and enjoy!

Wednesday, November 9, 2016

Herb Crusted Pork Chops

This was so easy and so yummy!!  Ross literally said "this is the best pork ever!"  :)
4 servings

Ingredients:
4 boneless pork chops, fat trimmed
2 tablespoons dijon mustard
1/2 cup whoel wheat panko breadcrumbs
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, minced
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon olive oil

Preheat oven to 450 degrees.

Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt, pepper in a large bowl and dredge pork chops in panko mixture.

Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown.

Turn pork over and place skillet in oven for about 8 minutes or until pork chops reaches 145 degrees in the center.  Enjoy!