Easy Zucchini Taco Boats

There is something that happens in your thirties that I was told so many times about but never really believed to be true... it really does matter what you eat! To keep my meals filling but light, I have been really enjoying zucchini taco boats. Who knew that tacos would actually be delicious in a vegetable boat made of zucchini. 

Here are a few of the main ingredients. These boats are perfect for summer because zucchini is always affordable either at a grocery store or farmers market. 

First thing is first ... halve the zucchini. 

Next, I take a spoon and scoop out the innards and toss them. 

Once the zucchinis are halved and scooped, lay them on a sprayed oiled baking sheet lined with foil. I like to pre-bake the zucchini for about 15-20 minutes on 350 degrees F. 

While the zucchini is pre-baking, now is the time to cook the ground beef. I'm sure it's much better to make your own taco seasoning, but for the sake of time after a long day of work, I don't mind using a pre-made seasoning. 

Once the ground beef has been cooked and seasoned, I like to let it cool a bit and add it to the pre-baked zucchini boats. 

Next, add some cheese to the top of the taco ground beef and let it bake again for about 10-15 min at 350 degrees F. 

Once everything is cooked together, I like to top the taco zucchini boats with a reduced-fat sour cream, salsa, more cheese, sliced avocado, jalapenos ... whatever you like on a taco!   

Enjoy!

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30 Minute Meal: Cauliflower Taco Bowl

After a long day of work the last thing I want to do is spend all night in the kitchen cooking dinner. But, I also don't want to (& can't afford to) eat out every night. So, I found the best of both worlds with this SUPER quick and easy cauliflower taco bowl. 

The best part is? I didn't spend any time having to MAKE the cauliflower rice except throw the freezer bag into the microwave.  

A friend of mine had been raving about how good this riced cauliflower was that she bought in the freezer section. Because I've tried to make cauliflower rice once and it was a complete disaster, I thought this might be a better alternative. 

And it was! 

It takes about five minutes in the microwave and it makes a really good size portion. There's about 45 calories per serving and a total about three servings. It's low in fat, sugar, and carbs so it's also diet friendly. 

I topped the microwaved riced cauliflower with some cooked ground beef that I had added taco seasoning too. I like to cook ground beef or ground turkey in bulk in the beginning of the week that way I can season it and use it any way that I want throughout the week. Great for meal planning when it comes to dieting and budgeting! 

Next, I sauteed some onion and peppers. I love getting the veggies from Chipotle on my salads so I thought why not make my own for my cauliflower bowl.

Now here's the part that makes this QUICK. 

I added a bit of shredded cheese on top. 

Then added some jarred salsa. 

Because, I didn't have time to make some, and, honestly, I didn't want to. A little pace salsa on top was DELISH.

The last step was to add a bit of guacamole on top to TOP it off! 

This meal took me about 30 minutes to make because I was cooking the ground beef and sauteing the peppers, and honestly, I took my time by watching videos on YouTube. If you already had the meat cooked, this would take less than 20 minutes, EASILY! 

Share your quick meal ideas with me in the comments!

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Spicy White Chicken Chili

It's finally getting cold in Arkansas! I never thought this moment would happen since we were in the 90's last week, but that's the South for you - really unpredictable weather. It's been a cold and rainy weekend so I knew exactly what I wanted to cook Sunday night for dinner... Spicy White Chicken Chili! It's not too spicy, but it does have a little kick.



All of the cast of characters for this mean - it really couldn't be easier. It's also a one pot wonder so there's not a lot of cleanup after either! This can be a really quick meal to pull together if you decide to use a roast chicken like I do.




I chop one whole yellow onion while it makes me cry and I have to be careful not to cut a finger.



I add 2 tablespoons of oil to a round dutch oven.


(I got my dutch oven at Sam's Club for $40 - and I love it. No need to spend a lot of money!)







I add the onion and garlic to the pan to let it brown.



Once the onion is translucent and the garlic is browned, then I add one can of chicken broth and one can of great white northern beans. During this process sometimes I will get out my emulsion blender to blend the beans and onion together. This also thickens the chili.

If you don't want to do this but you still want to thicken the chili then add a little of cornstarch to water and then add it to the chili. I like chili to be on the thicker side.



While the onions are cooking is when I like to pull apart the roasted chicken. I find it helpful to put on some music during this process - I suggest "Beast of Burden" by The Rolling Stones. It gives you just enough grove to get all the chicken meant off.



Once you have your glorious amount of meat (white and dark to me is the right mix) it's time to dump in the pot! Now remember, I've used my emulsion blender on the onion+chicken broth+one can of white beans mixture.



I then add another 2-3 cans of beans depending on how much I want to make. I added 3 can because I wanted to make a really large pot for sharing. Usually I rinse off the beans before I add them to remove the extra sodium.




Then it's time to add the cumin! This just makes it a little smoky - that extra little, "oh, what's that deliciousness that's been added?"


Cumin.



Now to add the spice! Add 8 oz of salsa verde! I find this to be the 'magic ingredient' I also add black pepper to taste, and any salt if needed. Stir all together and let simmer to all combine.




This chili is topping friendly - cheese and tortilla chips are my favorite, along with avocado, but you could also add some sour cream. Don't limit yourself but ENJOY!

Spicy White Chicken Verde Chili

Ingredients:
- 3-4 cups of shredded chicken (one rotisserie chicken, no skin)
- 3-4 cans Great White Northern Beans
- 1 Clove Garlic, chopped
- ½ teaspoon of cumin
- 1 medium white onion, chopped
- 2 cans chicken broth
- 8 oz salsa verde
- 2 tablespoons olive oil

Directions:
- Heat oil over medium heat
- Add chopped onion and one clove chopped garlic
- Cook until translucent
- Remove onions and garlic from pot into a blender
- Blend onions, garlic and one can of Great White Northern Beans. Blend until pureed.
- Add pureed mixture back into the pot
- Add 2 can of Great White Northern Beans to pot
- Add shredded chicken
- Add one can of chicken broth (wait to see if you might need two depending on how thick you want the chili)
- Add cumin
- Add salsa verde
- Add black pepper to taste
- Let sit & combine
- Top with avocado and tortilla chips and cheese!

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One-Pot Minestrone Soup

I am all about some one-pot dishes, soups, and casseroles. If it's healthy and good for you? Double win! Last Friday I had the strongest craving for minestrone soup... so this past weekend I got to soup making. It's healthy, easy, delicious, and can be frozen for later (which I LOVE).

I adapted this recipe from Ellie Krieger from the Food Network. I did everything almost the same, but not.

Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 tablespoons of minced garlic
3 stalks celery, diced
3 medium carrots, diced
1 14-ounce can cut green beans
2 teaspoons of Italian seasoning
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
2 14-ounce cans of low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta

Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes, chicken broth, kidney beans,  to the pot and bring to a boil. Reduce the heat to medium low and simmer then add the pasta and cook until the pasta and vegetables are tender, about 20 minutes.

Enjoy!

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Foil Pack Summer Vegetables

It's summertime! That means fresh vegetables are a plenty at the grocery store or farmer's markets. I am a BIG fan of farmer's markets in the summertime. A couple of days ago I bought some fresh squash and zucchini. I had great plans for both but time goes by and I get hungry. One of the quickest, easiest, and healthiest way I like to cook veggies in in a foil pack. 

It's a one step clean up system, and you can just cut the vegetables, throw them in the oven, and you're done until they are done. With so much going on between work and summer school, easy is amazing. 

Let's get started, shall we?

I cut up two squash and two zucchini. 

Then I cut up 1/4 of an onion. 

And generously sprinkled on some Mrs. Dash seasoning. 

Then I added between 1-2 tablespoons of olive oil. 

Wrapped up the pack around all three edges. 

Stuck in the oven for about 30 minutes on 400 degrees. 

Then pulled out the pack and it was done! 

Put the veggies in a bowl, and bam! Clean up was a breeze. 

This was enough for about two people. Given one squash and one zucchini per person.

Easy and done! Enjoy. 

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Healthy Yogurt Avocado Dip

Last week I went over to my cousin Sarah's for a dinner party. She made enchiladas, yogurt-avocado dip and another friend Joseph made some fancy Spanish rice. The yogurt dip was delicious. So delicious in fact I've thought about it almost daily since. 

Tonight, I made chicken-fajitas on lettuce wraps, exact same recipe as the steak-fajitas, but chicken.

To go along with the lettuce-wrapped fajitas, I also made the yogurt-avocado dip.

Here is what you need. 

Yogurt, Avocados, Lime, Cilantro, Cumin, Garlic, Jalapeño Pepper.

Salt and pepper to taste. 

First, cut up the avocados, though I had four pictured, I only ended up using three.

I put them all in a bowl...

And immediately squeezed half a lime over the avocados because I don't 

enjoy the browning of the avocado.

Then I started mashing and mixing. 

Now, if you had a food processor, it would be much easier to add the ingredients and go.

However, I do not have the luxury appliance, but I do have a good mixing arm.

Add the yogurt.

Add cilantro.

Add cumin.

Add garlic.

Add a jalapeno pepper.

Or more if you want the heat.

Also, salt and pepper to taste. 

If the mixture isn't creamy enough, then add some more yogurt.

Ta-dah! A Yogurt-Avocado Dip. 

(If you put the mixture in a food processor it will be less lumpy.)

You can use it for chips, veggies, put it on a wrap, on a burger, on a wrap.

The possibilities are endless. The world is your avocado. 

Yogurt-Avocado Dip Recipe:

3/4 cup plain fat-free Greek yogurt 
3-4 medium avocados 
1/2 teaspoon of minced garlic 
2-3 tablespoons chopped fresh cilantro
1 chopped seeded jalapeño pepper
2 limes 
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste

Directions: 

1. Mix all ingredients together in a bowl or a food processor 

2. Serve with your choice of chips, veggies or use as dressing for a wrap.

Enjoy! 

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Tasty Tuesday: Easy and Healthy Chicken Parm

Some days in life you just crave certain things. Tonight I was craving chicken parmesan. But let's be honest, this semester hasn't been good to my waist line - or maybe it's been TOO good. Either way, it's summer time which means it's time to slim down and shape up. So night I indulged my craving by making chicken parmesan as healthy as I will ever know how. 

First - combine flour (use whole wheat if you have it), garlic powder and italian seasoning together for the breading. Pat dry your chicken breast and salt and pepper. After combining the flour mixture, add some grated parmesan to the breading. I did not use any kind of oil or egg, I just breaded the chicken as it was. 

In a skillet on the stove, heat up some oil to prepare for the chicken. Lightly brown one side and then flip to brown the other side. Once both sides are semi-brown, place the skillet in the oven to continue baking. After 15 min, flip the chicken in the oven so both sides are cooked evenly. 

Once the chicken is good throughly, add marinara sauce (I bought the kind I had a coupon for) and low-fat mozzarella cheese to the top of the chicken. Place the chicken back in the oven for the cheese to melt. 

(Watch this part of the cooking process so you don't burn the cheese.)

After about 5 minutes or so, your chicken will be done! I like to place the chicken on some paper towels to remove the extra oil from the bottom of the chicken. After it sets for a moment, place it with sides of your choice.

Chicken Parmesan: 

• Two Chicken Breast
• 1 cup of flour (whole wheat if you're looking to be extra healthy)
• 1/2 tablespoon of garlic powder
• 1 tablespoon of italian seasoning 
• 1 tablespoon of shredded parmesan cheese 
• 4 tablespoons of marinara sauce
• 2 tablespoons of grated mozzarella cheese
• Salt & Pepper 
• 3 tablespoons of oil 

Directions: 

1. Add flour, garlic powder, Italian seasoning, and shredded parmesan cheese to a bowl and mix. 
2. Salt and pepper chicken breast 
3. Season chicken breast with breading mixture
4. Heat oil in skillet on stove
5. Once the oil is ready, brown chicken on both sides
6. Pre-heat oven to 400 degree Fahrenheit
7. Cook for 15 min on one side, flip and cooke for 10 min more on the other side. 
8. Remove skillet from oven and add marinara sauce to both chicken breast and top with mozzarella cheese. 
9. Place the skillet back in the oven for 5 minutes to heat marinara sauce and melt cheese
10. Remove chicken from the oven and get ready to serve!  

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