Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

Delicious ground beef, cooked with delicious spices, and tossed with bruschetta and marinara, stuffed inside zucchini, topped with mozzarella, and baked until tender. They are low carb and keto diet friendly.

Ingredients

4 zucchini medium
1 lb. ground beef
1 tablespoon olive oil
½ cup onion chopped
2 cloves garlic minced
1 cup bruschetta low carb, sugar free version
½ cup marinara low carb, sugar free version
1 tablespoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1 cup mozzarella cheese
1 tablespoon parsley

Method
1. Preheat oven to 375F.
2. Slice zucchini in half, and hollow them out with a spoon.
3. Chop the part you scraped out of the zucchini up and set it aside.
4. Line zucchini boats on a baking sheet lined with parchment paper or a silicone baking mat
5. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden.
6. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes.
7. Add the marinara sauce, and bruschetta, 1 cup zucchini pulp, italian seasoning and salt and pepper. Simmer for 8-10 minutes.
8. Spoon mixture into zucchini boats and top each with cheese.
9. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

Notes
Prepared 10/2019
Prep
• Prep: 15 Minutes
• Cook: 20 Minutes
• Total Time: 35 Minutes

Source: Eazy Peazy Mealz (4 servings)




Carrot Ribbon Salad

Carrot Ribbon Salad
Getting your hands on a Y-shaped vegetable peeler is the secret to long and beautiful carrot ribbons. Although we used regular carrots here, multicolored carrots would make a vibrant addition to this salad. To save time, make the dressing and carrot ribbons ahead of time.

Ingredients

2 tablespoons fresh lemon juice
2 teaspoons honey
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
6 ounces carrots, shaved into long strips
2 cups arugula
¼ cup coarsely chopped fresh flat-leaf parsley
1 ounce crumbled goat cheese, divided
3 tablespoons chopped toasted pecans, divided

Method
1. Whisk together fresh lemon juice, honey, kosher salt, and black pepper in a small bowl; whisk in olive oil. Toss together carrots, shaved into long strips; arugula; coarsely chopped fresh flat-leaf parsley; and lemon juice mixture.
2. Divide among 4 plates.
3. Top evenly with 1 oz. crumbled goat cheese and 3 Tbsp. chopped toasted pecans.

Notes
Pro tip: Soak the ribbons in ice water to get a nice distinct curl.

Prepared 10/2019
Source: Cooking Light (4 servings)




Pesto Shrimp and Pasta

Pesto Shrimp and Pasta
Pesto and shrimp are a wonderful flavor combo for a reason. Plus, both take just minutes to prepare. This beautiful and satisfying dish comes together in just 35 minutes. To make the pesto, all you have to do blend all the ingredients together until the sauce forms. It features classic pesto ingredients, such as lots of fresh basil, grated Parmesan, chopped walnuts, garlic, and lemon zest. Then you cook the shrimp in a skillet along with grape tomatoes and more garlic until the shrimp is opaque, which takes less than 5 minutes. All that’s left to do is toss the shrimp, pesto, and farfalle together in a big bowl and dinner is ready to go.

Ingredients

½ lb. farfalle, uncooked bow tie pasta
basil
2 cups bay, fresh leaves, loosely packed
⅓ cup(s)water
3 tablespoons grated Parmesan cheese
2 tablespoons chopped walnuts
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
3 medium clove(s), minced
1 ½ teaspoons grated lemon zest
¼ table salt
1 pound, large peeled and deveined uncooked shrimp
2 cups grape tomatoes, halved

Method
1. Cook pasta according to package directions. Drain, transfer to large serving bowl, and keep warm.
2. Meanwhile, to make pesto, combine basil, water, Parmesan, walnuts, 1 tablespoon oil, 2 garlic cloves, lemon zest, and salt in food processor and process until smooth, adding more water, 1 tablespoon at a time, if needed. Set aside.
3. Heat remaining 1 teaspoon oil in large nonstick skillet over medium heat. Add shrimp and cook, stirring often, about 2 minutes. Add tomatoes and remaining garlic and cook, stirring often, until shrimp are just opaque in center and tomatoes are heated through, about 2 minutes longer.
4. Add shrimp mixture and pesto to pasta and toss to combine. Serve at once.

Notes
9 WW Freestyle SmartPoints

Source: Weight Watchers (Servings: 4 | Yield: 1 3/4 cup per serving)




Easy Baked Chicken Breast

Easy Baked Chicken Breast
Tender and juicy Baked Chicken Breasts with a delicious honey mustard sauce takes only minutes to make! Baked Chicken couldn’t be any easier to prepare for a quick and easy dinner idea! Smothered in a Honey Mustard Sauce with a kick of lemon juice, this will become your new favourite chicken breast recipe!

Ingredients

4 tablespoons olive oil
3 tablespoons honey
2 tablespoons whole grain mustard
1 tablespoon smooth and mild Dijon mustard
4 cloves garlic, peeled and minced
1-2 tablespoons fresh lemon juice
½ teaspoon paprika
2 lbs. (1 kg) boneless skinless chicken breasts, (4 large chicken breasts)
Salt and cracked black pepper, to season
2 tablespoons fresh chopped parsley, to garnish (optional)
Lemon wedges, to serve (optional)

Method
1. Preheat oven to 400°F | 200°C. Lightly grease a baking tray / sheet with oil and line with foil or parchment paper.
2. Combine the oil, honey, mustards, garlic, lemon juice and paprika in a small bowl to combine well.
3. Place the chicken onto the prepared baking sheet (tray). Season generously with salt and pepper. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Pour 1/4 cup water onto baking sheet to prevent burning, creating a sauce while baking.
4. Bake until cooked through (about 20-30 minutes, depending on the thickness of your chicken breasts). Spoon the remaining sauce over each breast and broil (or grill) for a further 3-4 minutes on medium-high heat to brown the chicken and caramelise the edges.
5. Cover with foil and allow to rest for 10 minutes to allow the juices to settle before serving.
6. Garnish with parsley and serve immediately with lemon wedges.

Notes
To include roasted asparagus, arrange them onto the same baking sheet around the chicken in the last 10 minutes of cook time. Rotate them in the pan juices or pan sauce and season with salt and pepper.

Prep
• Prep: 5 Minutes
• Cook: 30 Minutes
• Total Time: 35 Minutes

Source: Cafe Delites (4 servings)




Lemon-Herb Roasted Salmon

Lemon-Herb Roasted Salmon
Give salmon fabulous flavor with fresh herbs, lemon juice and lemon zest.

Ingredients

1 spray cooking spray
1 ½ pound(s), four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)
uncooked wild pink salmon fillet(s)
⅛ teaspoon table salt, or to taste
⅛ teaspoon coarsely ground black pepper, or to taste
4 tablespoons fresh lemon juice, divided
1 ½ tablespoons sugar
1 Tbsp, chopped fresh parsley (plus extra for garnish, if desired)
1 Tbsp, chopped fresh thyme (plus extra for garnish, if desired)
1 tsp, finely grated lemon zest (plus extra for garnish, if desired)
1 teaspoon minced garlic
1 teaspoon fresh oregano

Method
1. Preheat oven to 400ºF. Coat a small, shallow baking dish with cooking spray.
2. Season both sides of salmon with salt and pepper; place salmon in prepared baking dish and drizzle with 2 tablespoons of lemon juice.
3. In a small bowl, whisk together remaining 2 tablespoons of lemon juice, sugar, parsley, thyme, lemon zest, garlic and oregano; whisk until sugar dissolves and set aside.
4. Roast salmon until almost done, about 13 minutes; remove from oven and top with lemon-herb mixture. Return to oven and roast until salmon is fork-tender, about 2 minutes more. Garnish with fresh chopped herbs and grated zest, if desired. Yields about 4 to 5 ounces of salmon per serving.

Notes
We used pink salmon fillets because they are less fatty than some other salmon varieties like coho and sockeye salmon. If you prefer to use a different type of salmon in this recipe make to sure to account for any extra SmartPoints values.

2 WW Freestyle SmartPoints

Prep
• Total Time: 31 Minutes
• Prep: 16 Minutes
• Cook: 15 Minutes

Source: Weight Watchers (4 servings)




Apple Strudel

Apple Strudel

Strudel is a light, crispy pastry made up of layers of filo dough. In our version, cranberries add a bit of tang, but raisins work equally well.

Ingredients

2 piece(s) frozen fillo dough, at room temperature (if using 9” x 14” sheets, use 4)
3 teaspoons butter, melted
2 Tbsp, plain dried plain breadcrumbs
1 teaspoon sugar
¼ teaspoon ground cinnamon
2 small, peeled, cored and sliced fresh apple(s), or 1 extra large
1 tablespoon dried cranberries or raisins

Method
1. Preheat the oven to 350°F; spray a baking sheet with nonstick cooking spray.
2. Place the sheets of phyllo on a work surface and cut into four 12 x 8 1/2 inch rectangles; cover with a damp towel. Stack 2 rectangles and brush 1 teaspoon of margarine; sprinkle with 1 teaspoon of bread crumbs. Stack remaining 2 rectangles directly over bread crumbs; brush with another teaspoon of margarine and sprinkle with remaining teaspoon of bread crumbs.
3. In a medium bowl, combine sugar and cinnamon; add apples and toss to coat. Spread apple mixture lengthwise down the center of the phyllo and sprinkle with dried cranberries. Roll up the dough; place the strudel, seam-side down, on the baking sheet. Brush the top of the strudel with the remaining teaspoon of margarine. Bake until golden brown, about 15 minutes.

Notes
My “small” apples were too large. Using 1 extra large apple should be plenty.

I had smaller sheets of fillo (9” x 14”). I used 4 sheets total for this recipe.

3 WW Freestyle SmartPoints

Made – October 2019

Prep
• Total Time: 25 Minutes
• Prep: 10 Minutes
• Cook: 15 Minutes

Source: Adapted from Weight Watchers (4 servings)




Shrimp Fajita Bowls

Shrimp Fajita Bowls
These Shrimp Fajita Bowls are a tasty and easy dinner that your whole family will love! Served over a bed of cilantro-lime rice with peppers and onions, avocado and salsa.

Ingredients

FOR THE SHRIMP:
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
Freshly ground black pepper, to taste
1 lb. large peeled, deveined, tail-off shrimp
FOR THE VEGGIES:
2 medium red bell peppers, sliced
1 large red onion, sliced
1 tablespoon olive oil
½ teaspoon kosher salt
Freshly ground black pepper, to taste
FOR THE RICE:
3 cups cooked brown rice
2 tablespoons chopped cilantro
¼ teaspoon salt
Juice of ½ lime
FOR THE SALSA AND TOPPING:
1 cup diced tomatoes
⅓ cup chopped white onion
¼ cup chopped cilantro
Pinch kosher salt
Freshly ground black pepper, to taste
1 small, 4-ounce Hass avocado, thinly sliced

Method
1. Preheat oven to 400 degrees F.
2. FOR SHRIMP: In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.
3. Add the shrimp and toss to evenly coat.
4. Set aside and allow to marinate while you make the veggies.
5. FOR VEGGIES: Combine all veggie ingredients in a large bowl. Use your hands to toss and evenly coat veggies with oil and seasoning.
6. Transfer to a sheet pan and roast 20 minutes, tossing halfway through.
7. Meanwhile, prepare the rice and salsa. In a medium bowl, combine rice with cilantro, salt and lime juice.
8. In small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt and pepper.
9. Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies.
10. Return to the oven and roast 8 minutes.
11. Place ¾ cup rice in each of 4 bowls. Evenly divide the shrimp, veggies, salsa and sliced avocado among each bowl and serve.
12. Read more at https://www.skinnytaste.com/shrimp-fajita-bowls/#6Dy1juUDwPoV5Yj5.99

Notes
8 WW Freestyle SmartPoints

Prep
• Prep: 15 Minutes
• Cook: 10 Minutes
• Total Time: 25 Minutes

Source: Skinnytaste (4 servings)




Bratwurst with Peppers and Onions

Bratwurst with Peppers and Onions Recipe
If you’re lucky enough to have leftovers, wrap hoagies in foil, and reheat in a 350° oven for 15 minutes

Ingredients

2 large red bell peppers, cut into strips
1 large yellow bell pepper, cut into strips
2 large sweet onions, cut into strips
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Vegetable cooking spray
6 fresh bratwurst sausages (about 1 1/2 lb.)
6 hoagie rolls, lightly toasted and split

Method
1. Preheat oven to 375°. Toss together first 6 ingredients in a large bowl; spread mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan.
2. Pierce each sausage 6 times with a wooden pick. Place sausages 3 to 4 inches apart on pepper mixture.
3. Bake at 375° for 40 minutes; increase oven temperature to broil. Broil 6 to 8 minutes or until browned, turning sausages halfway through.
4. Place 1 sausage in each roll, and top with desired amount of pepper mixture.

Notes
15 WW Freestyle SmartPoints for serving using wheat bolillo rolls and Kroger Classic Bratwurst

Prep
• Prep: 15 Minutes
• Total Time: 60 Minutes

Source: Southern Living (6 servings)




Cheese tasting at Supermarket!

Yum!




Spicy Ground Pork & Zucchini Stir-Fry

Spicy Ground Pork & Zucchini Stir-Fry

Stir-fries are great because of how easy it is to make them balanced meals. Protein and vegetables join forces in the skillet or wok to become a one-pan dinner that needs nothing but rice to round things out. This version is spicy and fragrant, thanks to a healthy dose of Asian chili-garlic sauce and grated fresh ginger.

Ingredients

For the sauce:
3 tablespoons tamari or soy sauce
1 tablespoon grated or minced fresh ginger
1 tablespoon sambal oelek or Asian chili-garlic sauce
2 teaspoons toasted (Asian) sesame oil
For the stir-fry and serving:
1 lb. zucchini (about 3 medium)
2 tablespoons canola or vegetable oil, divided
1 lb. ground pork*
Salt
Freshly ground black pepper
¼ cup thinly sliced scallions
Cooked white or brown rice, for serving

Method
1. Make the sauce: Stir all the ingredients together in a small bowl and set aside.
2. Make the stir-fry: Cut each zucchini in half lengthwise, then slice each half crosswise into 1/2-inch-thick half-moons.
3. Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle 1 tablespoon of the oil around the pan, add the pork, and season with salt and pepper. Let cook undisturbed for 30 seconds, then break the pork into small, bite-sized pieces and continue stir-frying until it’s cooked through and golden-brown, about 5 minutes. Transfer the pork to a paper towel-lined plated and drain the pan of excess fat.
4. Drizzle the remaining 1 tablespoon of oil in the pan, add the zucchini, and spread out into one even layer. Let cook undisturbed for 30 seconds. Stir-fry the zucchini until browned and just tender, about 5 minutes more.
5. Return the pork to the skillet, add the sauce, and stir-fry until the sauce is well-incorporated and the zucchini begins to look glossy, about 30 seconds more. Garnish with the scallions and serve over rice.

Notes
Make ahead: The sauce can be made 1 day in advance and stored in a covered container in the refrigerator. Let the sauce sit at room temperature while preparing the stir-fry, and stir before adding to the pan.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

* I made this using Target Brand Boneless Sirloin Diced Pork that I ground myself. Served with 1 cup of rice per serving.

9 WW Freestyle SmartPoints per serving using Target Bread Boneless Sirloin. If using regular ground pork, 11 Freestyle SmartPoints.
Source: The Kitchen (4 servings)