Zuccinni Boats and Pumpkin Chili- mmmm

Chicken Parmesan Zucchini Boats Recipe

        

      *4 medium zucchini (about 1¾ pounds)

• 1 lb. ground chicken
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 2 garlic cloves, minced
• 1 cup pasta sauce
• ¼ cup grated parmesan cheese
• ½ cup shredded mozzarella cheese
• Optional: sliced fresh basil for topping
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Instructions

1. Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
3. Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
5. Place the zucchini in the baking dish cut-side up.
6. Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
7. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
8. Cover the baking dish with foil. Bake for 35 minutes.
9. Sprinkle with fresh basil and serve.

Chicken Parmesan Zucchini Boats Recipe

• 4 medium zucchini (about 1¾ pounds)
• 1 lb. ground chicken
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 2 garlic cloves, minced
• 1 cup pasta sauce
• ¼ cup grated parmesan cheese
• ½ cup shredded mozzarella cheese
• Optional: sliced fresh basil for topping
Powered by Chicory

Instructions

1. Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
3. Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
5. Place the zucchini in the baking dish cut-side up.
6. Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
7. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
8. Cover the baking dish with foil. Bake for 35 minutes.
9. Sprinkle with fresh basil and serve.

Crockpot Pumpkin Chili

 

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Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

 

Author: Amanda Carlisle

Serves: 6

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 1 14.5 oz. can diced tomatoes
• 1 15 oz. can pumpkin
• 1 15 oz. can chili beans
• 1 15 oz. can seasoned black beans
• 3 tablespoons brown sugar
• 1 tablespoon pumpkin pie spice
• 1 ½ tablespoons chili powder

Instructions

1. Heat olive oil in a skillet over medium heat. Once oil is hot, add ground turkey and chopped onion. Continue to cook until ground turkey is crumbly and no longer pink, and then drain and discard any fat.
2. Transfer cooked turkey and onions to a slow cooker and stir in all remaining ingredients. Set crock pot to the low heat setting. Cover and cook for 3 hours.

3.3.3077

Protein Energy Bites

1 C oatmeal
1/2 c ground flax seed
1 scoop Protein powder
1/4 C slivered almonds
1/2 C Peanut butter
1/3 C Honey
1 t vanilla

Mix all wet ing. together well. Add dry, roll into bite sized balls and refrigerate.

I LIEK TO USE CHOCOLATE PROTEIN POWDER

SPAGHETTI and Coconu lime Chicken TACOS

SPAGHETTI
1 lb gr. turkey browned with 1/2 diced onion
add 2 cans organic tomato sauce
2 T worsheshire sauce
Garlice salt, basil, Salt and pepper, oregano to taste
1 grated zucchini
1 grated carrot
1 T OOil
3 cloves grated
1/2 spagetthi seasoning packet
whole wheat or spinach noodles

Simmer for 15 min Cook noodles and Serve.


TACO

2 pd rotisserie chicken or 3-4 chicken breasts shredded
1 C coconut milk
1/2 t cumin
1 lime, zested and jiced
Splash hot sauce
salt and pepper
1/4 c chopped cilantro
8 flour tortillas warmed
1 small red onion
1 avacado peeled pitted and sliced

Remove the meat from the chicken.
In a med. saucepan over medium heat, combine the chicken, milk ,cumin, lime, tabasco.
Simmer until heated thru and thick.  Season w/ S and P then remove from heat.  Stir in cilantro and divide between tortillas. Top each service w diced onion and avocado.

Beef Taquitos & Salmon with Mango Salsa

TAQUITOS!!!!

1 lb lean ground beef or turkey
1 can black beans
1 C cooked brown rice
1/2 t garlic salt
3 ripse tomatoes
1 onion
1 bunch cilantro
1 jalepeno
Salt and pepper
Lime Juice to taste
Corn Tortillas
Olive Oil
1 T Cumin

Cook hamburger until done
Blend together toma, onion, cil, lime, jalap, salt and pepper. This makes the salsa. Taste and add more of any of the ingred.
Mix together beans and rice and meat w/ garlic salt.

Brush tortilla with Olive oil and place in oven at 425* for 2 min. remove, fill tortillas with meat mixture and roll tightly.  Place back in over for 10-12 min until crispy.  Serve with homemade salsa! ENJOY



SALMON!!!!!

one ripe mango peeled and diced
1/4 c chopped green onion
1/4 c red pepper
1 T freshly chopped jalapeno
1T cilantro chopped
1 garlic clove grated
1 T fresh sqeezed lime juice
1/4 t salt
1/2 t EVOO

Bake Salmon at 400 degrees for 15-20 min.  For Salsa, Mix all ingredients in bowl and place in fridge for 10-20 min. Serve on Salmon with brown rice or quinoa.

Coconut Jerk Chicken

4  6 oz boneless breasts
1 small onion
1 jalenpeno pepper, seeded and chopped
1/2 C cocount aminos
1/2 C Pineapple juice
 1/4 C OOil
1/4 C Apple cider vinegar
Juice of 1 lime
1 t honey
2 cloves of garlic
1/2 t ground nutmeg
1/2 t ground ginger
1/2 t allspice
1/2 t red pepper falkes
small bunch fresh chopped cilantro
Salt and Pepper


Mix all ingredients in blender and blend until smooth.  Marinate chicken overnight or for 2 hrs before cooking.  Grill on girll and serve w/ veggies.

Rosemary Ranch Chicken Kebabs

4 Breast cut into 1 inch pieces
1/2 c olive oil
1/2 homemade ranch
2 T coconut aminos
1 T fresh rosemary minced
1 t lemon juice
1 t balsamic vinegar
Sea Salt and Ground Pepper
Wood Skewers

In a bowl combine together the OO, Ranch, Coconut aminos, Rosemary, lemon, Vinegar and salt and pepper.

Add Chicken to the bowl and well coat.

Put bowl in fridge for 30 min.
Preheat grill to medium high heat

Thread the chicken cubes on skewers, Grill on each side- 12 min. total.

IRELAND FAMILY REVIEW: Love Love Love, we just did thighs instead of kebabs

One Pan Autumn Chicken and Veggies

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One Pan Autumn Chicken Dinner

Ingredients

• 4 - 5 (6 - 7 oz) bone-in, skin on chicken thighs
• 4 Tbsp olive oil, divided
• 1 1/2 Tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
• Salt and freshly ground black pepper
• 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
• 1 lb Brussels sprouts, sliced into halves
• 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
• 2 shallot bulbs, peeled and sliced about 1/4-inch thick
• 4 slices hickory smoked bacon, chopped into 1-inch pieces

Directions

• Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
• Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

IRELAND FAMILY REVIEW: this was a yummy meal but I think for the kids, less brussell sprouts or a swap with other veggies would be better