Lemon Zucchini Pasta with Roasted Artichokes

Yields 3

Ingredients

For the artichokes:
1 (13.75) can halved artichokes, drained, patted thoroughly dry
1 tablespoon extra virgin olive oil
salt and pepper, to taste
1/2 teaspoon garlic powder
For the pasta:
3 medium zucchinis
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
pepper, to taste
1/2 lemon, juiced
1/4 cup grated parmesan cheese

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, toss together the artichokes, olive oil, salt, pepper and garlic powder. Lay the artichokes out on the baking sheet and bake for 20 minutes, tossing halfway through or until browned.

While the artichokes bake, spiralize the zucchini and mince the garlic. Set aside.

Ten minutes before the artichokes are done, place a large skillet over medium-high heat. Add in the olive oil and once heated, add in the garlic and red pepper flakes and let cook for 30 seconds or until fragrant. Add in the zucchini noodles, season with pepper and toss until cooked, about 5 minutes. 

When done, add in the cooked artichokes, lemon and parmesan cheese and remove from heat, tossing constantly to coat the noodles in the parmesan sauce.

Divide onto plates and serve.

Chicken Fajita Roll Ups

Serves 3

INGREDIENTS

For the Marinade:
2 Tbsp olive oil
Juice of half a lime
1 clove garlic, minced
1 tsp. chili powder
½ tsp. cumin
½ tsp. dried oregano
½ tsp. salt
Pinch of cayenne pepper (optional)
2 Tbsp cilantro, chopped
For the Chicken:
3 chicken breasts or 6 thin sliced chicken cutlets ¼-inch thick
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced

In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.

For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.

Place chicken cutlets into a large resealable freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.

Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.

Brush tops of chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve and enjoy!

NUTRITIONAL INFORMATION
Serving Size: 2 chicken roll-ups • Calories: 255 • Fat: 12.7 g • Saturated Fat: 1.9 g • Carbs: 10.9 g • Fiber: 1.4 g • Protein: 27.6 g • Sugars: 2.9 g • WW Points+: 7 • Smart Points: 6

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.

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!!

Turkey Day Veggie Tray!

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.