Cheesy Zucchini Rounds

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Cheesy Zucchini Rounds
Servings
Ingredients
  • 2 medium zucchini
  • 1/2 tsp seasoning Italian seasoning, or just some garlic powder and/or dried basil and oregano
  • Pepper to taste
  • 1/3 cup cheese parmesan or other cheese of your choice
Servings
Ingredients
  • 2 medium zucchini
  • 1/2 tsp seasoning Italian seasoning, or just some garlic powder and/or dried basil and oregano
  • Pepper to taste
  • 1/3 cup cheese parmesan or other cheese of your choice
Instructions
  1. Preheat oven to 425°F.
  2. Wash and dry zucchini and cut into 1/4 inch rounds.
  3. Place on a baking sheet and sprinkle on any seasoning of your choice. This is an optional step, use whatever you have and like.
  4. Top the rounds with parmesan (or other) cheese.
  5. Bake for about 15 minutes or until cheese turn bubbly and lightly brown.

Easy Stuffed Zucchini


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Easy Stuffed Zucchini
Servings
Ingredients
  • 2 medium zucchini
  • 1 Tbsp olive or canola oil
  • 1/2 medium onion chopped
  • 1 lb lean ground turkey or beef
  • 1 1/2 cup prepared marinara sauce homemade or from the store
  • 2-3 Tbsp Parmesan cheese or other cheese
Servings
Ingredients
  • 2 medium zucchini
  • 1 Tbsp olive or canola oil
  • 1/2 medium onion chopped
  • 1 lb lean ground turkey or beef
  • 1 1/2 cup prepared marinara sauce homemade or from the store
  • 2-3 Tbsp Parmesan cheese or other cheese
Instructions
  1. Preheat oven to 400° F.
  2. Place a large nonstick skillet over medium-high heat and heat oil. Add the onion and sauté for a few minutes.
  3. Add ground meat into the skillet and cook for 8-10 minutes until meat is no longer pink, breaking apart with a wooden spoon or spatula while it cooks.
  4. Add the marinara sauce. Cook 2-3 additional minutes.
  5. Meanwhile cut the zucchini in half, lengthwise. Scoop the seeds and center out of each zucchini half, leaving about ¼ inch thick zucchini boats.
  6. Place the zucchini in a 9X13 baking dish. Spoon the turkey mixture into the four zucchini boats. Sprinkle with cheese.
  7. Add ½ cup water to the dish and cover with foil. Bake for 20-30 minutes until zucchinis are soft and cheese has melted.

Blueberry Overnight Oats

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Blueberry Overnight Oats
Overnight oats are a simple and nourishing breakfast you can adjust to your taste with different ingredients.
Servings
serving
Ingredients
  • 1/3 cup plain or vanilla yogurt or Greek yogurt
  • 1/3 cup rolled oats
  • 1/3 cup milk any kind works
  • 1/2 cup blueberries
Servings
serving
Ingredients
  • 1/3 cup plain or vanilla yogurt or Greek yogurt
  • 1/3 cup rolled oats
  • 1/3 cup milk any kind works
  • 1/2 cup blueberries
Instructions
  1. How to make it:
  2. Whisk together all ingredients in a jar with a tight-fitting lid (old jam jars work well).
  3. Close and refrigerate for at least 4 hours, but preferably overnight before eating.
Recipe Notes

If you use plain yogurt, you might want to add a little bit of sweetener, like honey or syrup.

Optional ingredients could be other fruit (fresh, frozen or canned), nuts, seeds, peanut butter, or seasonings like vanilla or cinnamon.

Green Bean and Chicken Stir Fry

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Green Bean and Chicken Stir Fry
Servings
servings
Ingredients
  • 1 pound boneless skinless chicken thighs or breasts
  • 1 1/2 tsp cornstarch
  • 1/2 tsp crushed red pepper flakes optional
  • 3 Tbsp low-sodium soy sauce divided
  • 2 Tbsp rice vinegar (or apple cider vinegar)
  • 1/4 cup chicken broth low-sodium preferred (or water)
  • 2 Tbsp vegetable oil divided
  • 1 medium onion cut into thin slices
  • 2 garlic cloves minced
  • 1 Tbsp fresh, grated ginger or 1 tsp ground ginger
  • 12 ounces green beans trimmed, halved crosswise (about 4 cups)
Servings
servings
Ingredients
  • 1 pound boneless skinless chicken thighs or breasts
  • 1 1/2 tsp cornstarch
  • 1/2 tsp crushed red pepper flakes optional
  • 3 Tbsp low-sodium soy sauce divided
  • 2 Tbsp rice vinegar (or apple cider vinegar)
  • 1/4 cup chicken broth low-sodium preferred (or water)
  • 2 Tbsp vegetable oil divided
  • 1 medium onion cut into thin slices
  • 2 garlic cloves minced
  • 1 Tbsp fresh, grated ginger or 1 tsp ground ginger
  • 12 ounces green beans trimmed, halved crosswise (about 4 cups)
Instructions
  1. Cut the chicken breast or thigh into bite-size pieces.
  2. Stir cornstarch, crushed red pepper flakes, soy sauce, vinegar, and broth or water in a small bowl.
  3. Have your onion, garlic, ginger and green beans prepped and ready to go.
  4. Heat 1 Tbsp oil in a large skillet over medium heat. Add onion slices and sauté for 2-3 minutes add garlic and ginger and cook for 2-3 more minutes.
  5. Add green beans and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.
  6. Heat remaining 1 Tbsp oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange pieces in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer.
  7. Pour in sauce mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated. Remove from heat and adjust seasonings as needed.
Recipe Notes

Nutrition Information: 4 servings, per serving: 229 kcal, 9.7 g fat, 5.5 g sat fat, 657 mg sodium, 12.4 g carbohydrates, 4.3 g fiber, 26.3 g protein

Fennel and Orange Salad

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Fennel and Orange Salad
Servings
servings
Ingredients
  • 1 large fennel bulb
  • 2 medium oranges
  • 1 1/2 Tbsp olive oil
  • 1 Tbsp red wine vinegar (or another vinegar you have on hand)
  • Salt and pepper to taste
  • 2 Tbsp dried cranberries
Servings
servings
Ingredients
  • 1 large fennel bulb
  • 2 medium oranges
  • 1 1/2 Tbsp olive oil
  • 1 Tbsp red wine vinegar (or another vinegar you have on hand)
  • Salt and pepper to taste
  • 2 Tbsp dried cranberries
Instructions
  1. Prepare the fennel by trimming the base of the bulb and removing any brown spots.
  2. Half the bulb lengthwise and remove the core. Thinly slice the fennel.
  3. Peel the orange, separate the segments and cut them in half.
  4. Mix olive oil, vinegar, salt, and pepper in a bowl before putting fennel and oranges into the dressing.
  5. Toss the salad and top with cranberries.

Broccoli Salad with Honey Mustard

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Broccoli Salad with Honey Mustard Dressing
Servings
Ingredients
  • 1 cups large crown Broccoli about 5chopped
  • 1/4 cup red onion about 1/2diced
  • 1/3 cup slivered almonds
  • 1/4 cup dried cranberries
Dressing:
  • 1/3 cup mayonnaise
  • 1 1/2 Tbsp mustard (Dijon mustard, yellow mustard or a mix)
  • 2 Tbsp honey
  • 1 tsp apple cider vinegar
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • Pepper to taste
Servings
Ingredients
  • 1 cups large crown Broccoli about 5chopped
  • 1/4 cup red onion about 1/2diced
  • 1/3 cup slivered almonds
  • 1/4 cup dried cranberries
Dressing:
  • 1/3 cup mayonnaise
  • 1 1/2 Tbsp mustard (Dijon mustard, yellow mustard or a mix)
  • 2 Tbsp honey
  • 1 tsp apple cider vinegar
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • Pepper to taste
Instructions
  1. Prepare the honey mustard dressing by stirring together mayonnaise, mustard, honey, vinegar, garlic powder, salt, and some pepper.
  2. Chop the broccoli into small pieces. Finely dice the red onion
  3. Combine broccoli, onion, almonds, and dried cranberries in a large bowl with the dressing and stir to coat.
  4. Serve immediately or refrigerate until ready to eat