Onion, Bell Pepper and Zucchini Frittata

• 1 medium white onion, thinly sliced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 4 large eggs
• 3/4 cup egg whites
• 1/3 cup grated parmesan cheese
• olive oil
• salt and freshly ground black pepper

Preheat oven to 400 F.

Heat about 2 tsp. olive oil in a 12 inch non-stick, oven safe skillet over medium heat.  Stir in onion and cook until slightly browned, and starting to caramelize,  7 minutes.  Add in the bell pepper and continue to cook 3 more minutes, until starting to soften.  Add the zucchini, season with salt and pepper and cook another 5 minutes, stirring occasionally.

Meanwhile, in a medium bowl, whisk eggs, egg whites and parmesan cheese and season with salt and pepper.

Add eggs to the skillet, covering all of the veggies.  When eggs begin to set (about 2 mins), transfer the skillet to the oven and bake 10 minutes until frittata is completely cooked, being able to insert a knife in the center and pull it out clean. 

Serve warm with sour cream, salsa and avocado.  Enjoy!

Pulled Barbecue Chicken Sandwiches

• 1 - 8 oz. can tomato sauce
• 1 - 4 oz. can chopped green chiles
• 3 tbsp. apple cider vinegar
• 1 tbsp. tomato paste
• 1 tbsp. paprika
• 1 tbsp.Worcestershire sauce
• 2 tsp. dried mustard
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1 medium yellow onion, finely chopped
• 1 tsp. chopped garlic
• 2 1/2 lbs. boneless, skinless chicken breast

 Spray your crock pot with non-stick cooking spray.  Stir all ingredients except for chicken into the crock and combine well.  Add chicken and stir, covering the chicken in the sauce.

Cover and cook on low 6 hours. 

Using two forks, shred the chicken, mix well in the sauce, keep on warm until ready to serve.

Enjoy!

Italian Stuffed Zucchini

• 3 medium zucchini, halved lengthwise
• 3/4 cup low fat ricotta cheese
• 3/4 cup shredded Italian cheese blend, divided
• 2 tbsp. chopped fresh parsley
• 3 oz. Italian coppa, minced
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• salt & freshly ground black pepper
• 1/4 - 1/2 cup marinara sauce

Preheat oven to 400F.

Scoop out the flesh from the inside of the zucchini, leaving a 1/4 inch thick shell.  Line the zucchini in a greased 9 x 13 baking dish.

Combine the ricotta, 1/2 cup Italian cheese blend, parsley, coppa, basil and oregano, and lightly season with salt and pepper.  Mix well. Fill the zucchini with the ricotta mixture.

Drizzle each filled zucchini with about a tablespoon of marinara and sprinkle with the remaining cheese. 

Cover the dish with foil and bake 10 minutes.  Uncover and continue to bake 20 minutes, until the cheese is bubbling and starting to brown.

Enjoy!

Crock Pot Chicken Posole

• 1 – 19 oz. can white hominy, drained
• 1 –10.5 oz can Rotel tomatoes
• 1 – 10 oz. can green enchilada sauce
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 tbsp. chopped garlic
• 1 jalapeno pepper, minced
• 2 tsp. cumin
• 1 1/2 lbs. boneless, skinless chicken breasts
• 1 – 32 oz. container reduced sodium chicken broth 
• Avocado, optional

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Combine the hominy, Rotel, enchilada sauce, carrots, onions, jalapeno, garlic and cumin in your slow cooker.  Gently mix well. 

Add the uncooked chicken to the top of the mixture and gently stir to combine. 

Cover and cook on low for 6 hours or until the chicken is cooked through and the vegetables are tender. 

Remove chicken from the slow cooker and shred using two forks. Stir chicken back into the slow cooker, add the chicken broth and return to heat just until warm.  

Serve with fresh avocado on top.  Yummy!

Enjoy!

Zucchini Enchiladas

For the enchiladas:

• 4 medium zucchini
• 10 oz. extra lean ground turkey
• 1 medium yellow onion, diced
• 1 tbsp. minced garlic
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1 - 15 oz. can pinquito beans (these are getting hard to find, if you can't find, use pinto beans)
• 1 - 4 oz. can diced green chiles
• 1 - 19 oz. can red enchilada sauce
• 8 oz. pepper jack cheese, shredded

Garnish with your favorite toppings:

•  avocado
• sour cream
• sliced jalapenos
• sliced black olives
• salsa

Spray a 9x13 inch baking dish with cooking spray.  Spread 1/2 cup of the enchilada sauce in the bottom of the dish.

Slice the zucchini in half lengthwise and scoop out the flesh, leaving a 1/4 inch shell.  Lay the "boats" out in the pan.

Cook the turkey in a large skillet over medium heat, until no longer pink.  Put into a bowl and set aside.

Add olive oil to the same skillet and cook the onion, garlic and spices until the onions soften, about 5 minutes.  Stir in beans, chiles and turkey and mix well. 

Spoon the turkey mixture into each boat, they will be heaping over the tops.  Pour the remaining enchilada sauce over the top and sprinkle the cheese evenly over the top.

Cover the dish with foil and bake 15 minutes.  Remove foil and continue to bake 20 minutes, until cheese melts and zucchini is fork-tender.  Let rest 5 minutes before serving.

Garnish with your favorite toppings and enjoy!!

Vegetable Turkey Soup

• 1 lb. extra lean ground turkey
• 1 cup chopped celery
• 1 cup chopped red onion
• 1/2 cup chopped carrots
• 1 tbsp. chopped garlic
• 1 - 32 oz. box reduced sodium vegetable broth
• 2 1/2 cups reduced sodium V8
• 1 - 14.5 oz. can petite diced tomatoes, with their juices
• 1 cup chopped green beans
• 2 zucchini, sliced into quarter moons
• 2 tsp. Worcestershire sauce
• 1 tsp. dried parsley
• 1 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/2 tsp. ground black pepper
• 1 bay leaf

Coat a dutch oven or stock pot with cooking spray.  Saute the turkey, celery, carrots and onion until meat is no longer pink.  Add garlic and cook another minute.

Stir in remaining ingredients.  Bring to a boil, reduce heat, cover and simmer for one hour.  Discard the bay leaf and enjoy!

Eat Your Heart Out Veggie Soup

 

• 1 - 16 oz. bag petite carrots, chopped
• 1 yellow onion, chopped
• 1 red onion, chopped
• 4 stalks celery, chopped
• 1 tbsp. chopped garlic
• 1 - 28 oz. can petite diced tomatoes with juices
• 3 - 10 oz. cans Rotel tomatoes with juices
• 1 - 48 oz. box reduced sodium chicken broth
• 1 - 12 oz. bag green beans, trimmed and cut into thirds
• 3 zucchini, sliced into quarter moons
• 1/2 tsp. ground black pepper
• 1 tsp. dried parlsey flakes
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/2 tsp. red pepper flakes
• 1 bay leaf

Coat a large stock pot with cooking spray.  Add the carrots, onions, celery and garlic and cook 10 minutes, until vegetables soften, stirring occassionally.

Add tomatoes with their liquid, Rotel with liquid, broth, spices, green beans and zucchini.  Bring to a boil.  Reduce heat, cover and let simmer for an hour.

Discard bay leaf and enjoy!!