Chicken Enchilada Zucchini Boats Healthy Recipe

Last year I shared a recipe for Pizza Zucchini Boats and I knew it wouldn’t end there. This year I’ve made a zucchini boat I like even more – these unbelievably delicious and perfectly flavorful Chicken Enchilada Zucchini Boats! With these you save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats instead. I was actually really surprised myself by how much I truly loved these! I was so skeptical at first and I thought there’s no way I could ever trade in a classic, cheese loaded, pure comfort food enchilada for a healthier version. Indeed was I wrong.

Chicken Enchilada Zucchini Boats Healthy Recipe

Ingredients

• 2 cups cooked and shredded chicken (from about 1 lb)
• 4 medium zucchini (2 1/2 lbs), sliced in half through length*
• 1 1/2 Tbsp olive oil
• 1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won't cook through)
• 2 cloves garlic
• 1 (15 oz) tomato sauce
• 1 Tbsp ancho chili powder
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 2/3 cup water
• 1 1/2 tsp cornstarch
• 2/3 cup frozen corn
• 1 1/4 cups shredded Mexican blend cheese
• For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)

Directions

1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9). Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.
2. Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
3. Remove zucchini from oven and spoon chicken mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5 - 10 minutes longer until cheese has melted and zucchini is tender. Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.
4. *Look for zucchini that is wider and more uniform in width.

Source

Mini Meatloaf Pepper Rings Healthy Recipe

Hello everyone!  I’m a little late getting this post out today.  I normally post my new recipes very early in the morning, but that didn’t quite work out for me this morning.  I didn’t even hear my alarm!  Like not at all!  Luckily my 3 year old came in my room when she did because we would have had a really late morning.

Mini Meatloaf Pepper Rings Healthy Recipe

INGREDIENTS

• 4 large bell peppers (red, yellow, or orange)
• 2 lbs. lean ground beef
• 1½ tsp creole seasoning
• ¼ cup Italian bread crumbs
• 1 egg
• ¼ cup shredded Parmesan
• A pinch crushed red pepper flakes
• 3 cloves garlic, finely chopped
• 1 tbsp olive oil
• 1 tbsp fresh chopped parsley
• 1 cup shredded Italian cheese blend
• 1 28 oz. can crushed tomatoes

INSTRUCTIONS

1. Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up. Dice up remaining parts of peppers to use in meat mixture.
2. Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
3. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
4. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
5. Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot.
6. Once, browned on each side, pour crushed tomatoes over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot.
7. Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more minutes. Top with fresh parsley and serve.

Source

Salt and Vinegar Zucchini Chips Healthy Recipe

Christmas is over and New Year’s Eve is upon us.  As a mom of 3, going out to a New Year’s Eve party hasn’t happened in years!
I’m not proud of this fact, I wish it were different sometimes, but it is what it is.
We are party poopers. In recent years the hubby hasn’t even made it up to midnight lol!
The last time the hubby and I went out for a night on the town was when I was pregnant with my first born who is going to be 15 in May! That tells you though we much prefer to be home with our family anyway. We could probably get a babysitter but like I said, we prefer home with our kids to going out to a party.
A few friends in recent years who have children as well have had an annual party and you bring the kids. It’s a great idea if you don’t mind driving after midnight with cranky, tried kids in the car.
I will pass on that thank you. 

Salt and Vinegar Zucchini Chips Healthy Recipe

Ingredients

• 4 cups thinly sliced zucchini (about 2-3 medium)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 teaspoons coarse sea salt

Instructions

1. Use a mandolin or slice zucchini as thin as possible.
2. In a small bowl whisk olive oil and vinegar together.
3. Place zucchini in a large bowl and toss with oil and vinegar.
4. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
5. Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours.
6. To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
7. Store chips in an airtight container.

Source

Spinach and Mushroom Smothered Chicken Healthy Recipe

Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make.

Spinach and Mushroom Smothered Chicken Healthy Recipe

Ingredients

• 3 cups fresh baby spinach
• 1-3/4 cups sliced fresh mushrooms
• 3 green onions, sliced
• 2 tablespoons chopped pecans
• 1-1/2 teaspoons olive oil
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon rotisserie chicken seasoning
• 2 slices reduced-fat provolone cheese, halved

Directions

1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning.
2. Place chicken on greased grill rack. Grill covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.
3. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Top chicken breasts with spinach mixture. Yield: 4 servings.

Source

CHICKEN PARMESAN ZUCCHINI BOATS HEALTHY RECIPE

I love swapping out the processed ingredients in recipes for whole fruits and vegetables!
That was the idea for these chicken parmesan zucchini boats.  Instead of having a fried piece of chicken on a bed of pasta, this recipe calls for sautéed ground chicken served in hollowed out zucchini.  It gets the chicken parmesan essence from mixing pasta sauce into the chicken.  And, of course, the whole thing gets covered in mozzarella and parmesan cheese. 

CHICKEN PARMESAN ZUCCHINI BOATS HEALTHY RECIPE

INGREDIENTS

• 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

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.

NUTRITION INFORMATION
Serving size: 2 halves Calories: 332 Fat: 17.8 Saturated fat: 6.1 Carbohydrates: 13.3 Fiber: 2 Protein: 38.2


Source