Italian Zucchini Boats
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
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. |
Spring Gardens
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 |
Here are some quick and easy recipes for a soup that will please your palate!
Black Bean Soup
This soup is a quick and easy fix for those chilly nights! Packed with fiber and protein from beans, and a little kick from the spices, this soup is sure to warm the soul! Serve with a side of grilled chicken or fish for some extra lean protein, and a simple green leafy salad and your meal is complete!
Per 1 1/4 cup soup: 2 servings grains/starchy vegetables, 1/2 serving vegetables, 1 serving protein, 1 serving fat/oils
Ingredients
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 15-oz cans low sodium black beans, rinsed well
- 3 cups water
- 1/2 cup of your favorite prepared salsa
- pinch of salt
- lime juice
- plain non fat greek yogurt (for garnish)
- fresh clilantro (for garnish)
-
Directions
Step 1
|
Heat oil in a large saucepan over medium heat. Add onion and cook until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook for about 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice. |
Step 2
|
Transfer half the soup to a blender and puree. Stir the puree back into the saucepan. Serve with a dollop of greek yogurt and cilantro, if desired. |
Veggie Loaded Soup
A simple way to enjoy your veggies! Try mixing it up with different vegetable combinations and herbs. Add beans for some extra protein and fiber, or try adding some tofu for a more complete meal!
Per serving: 1 tsp fat/oil, 2 servings vegetables
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 ribs celery, chopped
- 2 large carrots, chopped
- 2 cups mixed veggies, chopped (ie. zucchini, green beans, summer squash)
- 1 teaspoon thyme
- salt (to taste)
- 1 teaspoon oregano
- 1 bay leaf
- 3 cups low sodium vegetable broth
- 1 15-oz can tomatoes
Directions
Step 1
|
Heat oil in a large stock pot. Add onion, carrots and celery. Heat while stirring for 3-4 minutes or until onions are soft. Add the rest of the vegetables and heat for 1-2 more minutes.
Add salt, thyme and oregano, stirring to coat the vegetables well.
Add bay leaf and vegetable broth. Bring to a simmer.
Add tomatoes, stir, and allow soup to simmer until all the vegetables are cooked. Adjust seasonings to taste.
Remove the bay leaf and serve with a pinch of fresh parmesan! |
Check out this delicious and super quick-prep Curried Cauliflower Soup recipe from Woman’s Day. Replace the chicken broth with veggie broth and you’ve got another great vegetarian-friendly meal!