Italian Zucchini Boats
- On July 18, 2019
- By Stacy Smidt
- In Nutrition Education
0
Italian Zucchini Boats
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Total time | 50 minutes |
| Dietary | Diabetic, Gluten Free |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Website | Dinner at the Zoo |
Ingredients
- 4 medium zucchini
- 1/2 teaspoon dried Italian seasoning
- 2 teaspoons olive oil
- salt and pepper to taste
- 1lb ground turkey
- 1/2 cup onion, diced
- 1 teaspoon garlic, minced
- 2 cups marinara sauce
- 3/4 cups shredded mozzarella
- 1 tablespoon chopped parsley
- cooking spray
Directions
| Step 1 | |
| Preheat the oven to 400 degrees F. Coat a 9x13 inch baking dish with cooking spray. | |
| Step 2 | |
| Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchini. Arrange the zucchini in the baking dish. | |
| Step 3 | |
| Sprinkle the Italian seasoning, salt, and pepper over the zucchini shells. | |
| Step 4 | |
| Heat the olive oil in a large pan over medium high heat. Add the ground turkey, onion, garlic and cook until cooked through (5-10 minutes). | |
| Step 5 | |
| Season the meat with salt and pepper to taste. | |
| Step 6 | |
| Pour the marinara sauce into the pan and bring to a simmer. Cook for 5 minutes on low heat. | |
| Step 7 | |
| Spoon the meat mixture evenly into the zucchini shells, and top with shredded mozzarella cheese. | |
| Step 8 | |
| Bake in the oven for 25 minutes, or until zucchini is tender and cheese is melted and golden brown. | |
| Step 9 | |
| Remove from oven, sprinkle with parsley and serve! | |
Slow Cooker Chicken Gyros
- On July 17, 2019
- By Stacy Smidt
- In Cardiac Health, Entrees, Quick and Easy, Recipes
- 0
Slow Cooker Chicken Gyros
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 8 hours |
| Total time | 8 hours, 15 minutes |
| Allergy | Milk, Wheat |
| Meal type | Bread, Lunch, Main Dish |
| Misc | Child Friendly |
| Region | Greek |
| Website | Six Sisters Stuff |
Ingredients
- 1lb boneless, skinless chicken breast
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 onion, diced
- 1/4 cup water
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon oregano
- 1/4 teaspoon allspice
- 1 teaspoon lemon pepper
- Tzatziki sauce:
- 1 cup fat free, plain Greek yogurt
- 2 cloves garlic, minced
- 1/2 cup grated cucumber
- 2 tablespoons chopped fresh cilantro
- salt to taste
Directions
| Step 1 | |
| Spray slow cooker with nonstick cooking spray. | |
| Step 2 | |
| Place chicken breast inside slow cooker | |
| Step 3 | |
| Mix remaining ingredients (not tzatziki) together in bowl and pour over chicken. | |
| Step 4 | |
| Cook on HIGH for 3-4 hours or LOW 6-8 hours | |
| Step 5 | |
| Shred chicken and serve with pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and Tzatziki sauce | |
| Step 6 | |
| To make Tzatziki sauce: Mix all ingredients together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour. Stir before serving. | |
Summer Veggie Lunch
Spring Gardens
| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Snack, Starter |
| Misc | Child Friendly, Serve Hot |
| Website | Chels + Jax |
Ingredients
- 4-6 pita bread
- 16oz plain Greek yogurt
- 1 packet ranch seasoning
- 2-3 cucumbers, sliced
- 2-3 tomatoes, sliced
- 8-10oz mushrooms, sliced
- chopped green onion (optional)
- sliced black olives (optional)
- shredded cheese
Directions
| Step 1 | |
| Mix the ranch seasoning into the Greek yogurt | |
| Step 2 | |
| Preheat the oven to 350 degrees | |
| Step 3 | |
| Slice all veggies and place pita bread on a baking sheet | |
| Step 4 | |
| Put a dollop of ranch dip on the pita and spread into a thin layer | |
| Step 5 | |
| Add any and all veggies that you desire! | |
| Step 6 | |
| Sprinkle a layer of cheese on top and bake in the oven for 5-10 minutes until the cheese is melted | |
Perfect Summer Dessert
- On July 03, 2019
- By Stacy Smidt
- In Nutrition Education
- 0
Grilled Peaches and Apricots
| Serves | 4 |
| Dietary | Gluten Free, Vegan |
| Meal type | Dessert |
| Misc | Child Friendly, Serve Hot |
Ingredients
- 4 ripe peaches
- 4 ripe apricots
- 8 walnut halves
- 1 tablespoon honey
- 1 teaspoon olive oil
Directions
| Step 1 | |
| Preheat the grill. Half peaches and apricots and remove the pits. Brush open faced halves of fruit with oil. | |
| Step 2 | |
| Grill open face down for about 3 minutes. The fruit should have distinct grill marks. | |
| Step 3 | |
| Toast walnuts on a dry pan for 2-3 minutes. | |
| Step 4 | |
| Top fruit halves with toasted walnuts and a little bit of honey. | |
| Step 5 | |
| Serve immediately. | |