Baked Stuffed Zucchini

Baked Stuffed Zucchini

This is one of my all time favorite quick dinners.  It takes 30 minutes to prepare and these stuffed zucchini boats are juicy and packed with the perfect savory combination of flavors. Like I said, I’ve thrown this dinner together too many times to count.  Here’s a couple quick tips.  At this point, it’s become second nature to wash my vegetables prior to cooking or eating.  It sounds pretty strenuous and annoying to take time to wash every single fresh vegetable, right?  Nope.  It only takes 20 seconds and absolutely worth it to get the grime, dirt, wax, and who know what else off. Check out this post where you can visible see the difference between rinsing and washing your vegetables.  I love my Fit Vegetable Wash! So… scrub those zucchinis prior to preparing.     Once you’ve scooped out the insides, you can either discard them or throw them in a smoothie for dessert!   Sometimes I keep some leftovers of the meat mixture on purpose.  I love using it for quick burritos or scoop it on top FSTG tortilla chips.  Nom nom.  It’s super tasty.   Your family will love this one.  It passed my husband and 3 year old daughter taste test.  You’ll understand why we make this frequently on those busy days. Print Stuffed Zucchini Ingredients 1 lb ground turkey/lean ground beef browned 1 15 oz can organic diced tomatoes, drained 1 15 oz can black beans, drained and rinsed 1 and 1/2 cup frozen sweet corn 1 Tbs parsley 1 Tbs basil 1 tsp salt 1 tsp black pepper 3 organic zucchini washed and cut lengthwise...
Chili Chicken Skewers

Chili Chicken Skewers

The snow has finally melted and it’s time to break out the grill!  These are, hands down, one of my most favorite Spring and Summertime recipes.  Oh, my mouth just waters when I think about the spicy, tangy juicy chicken and crisp vegetables.  They’re crazy good fresh off the grill, but I’m infatuated with placing leftovers on top of mixed greens with cherry tomatoes, cucumbers, and avocado sprinkled with a little extra balsamic vinegar and lime juice.       Since these chicken skewers make a frequent debut at our home, my personal grill master (the handsome husband) and I have learned a few tricks along the way.  If you’re using regular wooden or bamboo skewers,  soak them in water for about 10 to 15 minutes prior to using.  It helps prevent them from completely catching on fire.  However, the tips will still get a little charred.  We bought these flexible wire skewers last year and have become fans.  Check them out!   Also, prior to grilling place some aluminum foil over the grill grates.  Once you’ve placed the skewers on the grill, pour the remaining marinade over the skewers.  This insane grilling/steaming combination makes the natural flavors of the chicken and vegetables pop while keeping everything oh so moist!         Okay, seriously you need to make these soon.  Squeeze them in this week’s menu and your mouth and stomach… and your family too… will be requesting them over and over this summer.  I can’t wait to hear if you love leftovers on a salad as much as I do!   Print Chili Chicken Kabobs Ingredients ½ cup...
Sesame Ginger Chicken Stir-Fry

Sesame Ginger Chicken Stir-Fry

Stir-fry is one of my favorites.  Juicy chicken, crisp vegetables, with the slight saltiness of the soy sauce mixed with sesame oil create a classic family favorite.  This stir-fry is quick, easy and takes less than 30 minutes to prepare.  This is one of my go-to dinners like my Smoked Kielbasa with Potatoes and Carrots and my Baked Burritos.           When purchasing soy sauce,  choose a low sodium option.  However even with the low-sodium option, soy sauce is still high in sodium.  So… moral of the story is use additional soy sauce sparingly.     Also, I’ve learned a little trick on how to increase protein and fiber to your meal.  Just add quinoa in your brown rice.  Your family will have no idea that they’re eating quinoa because the texture and taste doesn’t change.  You can also try sneaking in other healthy grains with your rice such as whole wheat cous cous or millet. Your family will not tell the difference and you can smile knowing they’re eating some great power grains!     Print Sesame Ginger Chicken Stir-Fry Ingredients 2 Tbs olive or coconut oil divided 1 cup brown rice 1/2 cup organic quinoa rinsed well in strainer 3 cups water 2 tsp minced peeled gingerroot 2 tsp minced garlic 3 chicken breasts all visible fat discarded, sliced thinly into 2-inch strips 1 small sweet onion cut into thin strips 2 cups snow peas or sugar snap peas 1 large zucchini cut in matchstick-size pieces 1 large red bell pepper cut into thin strips 1 8 oz can sliced water chestnuts, drained and rinsed 3...

Peppered Mixed Vegetables

Print Peppered Mixed Vegetables The black pepper adds some spice while causing the sweetness of the vegetables to pop! Ingredients 1 medium zucchini diced 1 large red bell pepper diced 1 cup frozen or fresh sweet corn kernels 1/2 tsp black pepper Instructions In a medium-sized skillet, add all ingredients together and saute for 5 to 7 minutes until zucchini and bell pepper are slightly...

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