Wednesday, August 23, 2017

Chicken Caprese Zoodles

The world seems to be obsessed with zoodles as of recent, and I proudly have been making them since 2013. There's something about turning vegetables into "pasta" that makes everyone crazy, and for good reason. The nutritional facts comparison between real pasta and spiralized vegetables is insane! I highly recommend that everyone buys a spiralizer. I have the OXO Good Grips Tabletop Spiralizer and I LOVE it.

This recipe is versatile and can easily be made vegetarian or vegan.


Chicken Caprese Zoodles 

Ingredients (Serves 4):
4 Medium Sized Zucchini, spiralized 
1 White onion, sliced or diced
2 Cups frozen or fresh corn
4 Cloves garlic, minced
1 Pint cherry/grape tomatoes
1 lb Cooked, Cubed Chicken (I had leftover grilled chicken)
4 oz Fresh Mozzarella Cheese
1 Tbl Olive Oil
Fresh Basil
S+P
Balsamic Vinegar/Balsamic Glaze
Optional: Chicken Stock


Note: You can either make this in bulk or do as I did and meal prep this for 4 nights. I kept my zoodles and basil separate from the other ingredients in the fridge due to the order of cooking. 

Directions:
Heat a pan to medium high heat and add the olive oil, onion, garlic, corn, cooked chicken, and tomatoes (if you are using raw chicken, cook that in the pan all the way through and then add your vegetables). Cook for about 8 minutes and add a splash of chicken stock, water, or milk (if cooking in a big batch, add 1/2 cup). Turn the temperature down to medium low heat and let that simmer for about 4 more minutes. If your tomatoes don't burst naturally, feel free to puncture them with whatever cooking utensil you are using.

Add the zucchini noodles and fresh basil. Stir everything together and cook until the noodles are at your desired consistency. I cook them for about 5 minutes so they get somewhere between raw and mushy. Add a pinch of salt and pepper to taste at the end. You can add any other spices you see fit. Remove from heat and eat!

When you are ready to serve, top each bowl with some balsamic glaze (sold at all grocery stores in the oil and vinegar aisle) or balsamic vinegar if you don't have any. Add 1 oz per bowl of fresh mozzarella.


Enjoy :)

Tuesday, January 31, 2017

Mexican Spaghetti Squash Bake

Now that the holidays are over, I suppose it's time to get back to healthy eating. I'm doing the Special K challenge for the next two weeks, so I needed something substantial for dinner to get me through it! This recipe is very versatile - I used ground chicken and black beans, but both can easily be substituted (turkey, beef, tofu, kidney beans, etc). I also used store bought taco seasoning out of pure laziness, but a homemade one would be excellent as well!


Typically with spaghetti squash, I roast it on a Sunday night and combine it with all my other ingredients in a casserole dish. On my first night of eating it, I bake it off in the oven, Going forward, I just microwave for about 3 minutes, or until it's hot.


Mexican Spaghetti Squash Bake







Ingredients (serves 4):
1 large spaghetti squash, cooked (instructions below)
1lb ground chicken
1 15.5oz can black beans, drained
1 bell pepper, diced
1 jalapeno, seeds removed and diced
1 yellow onion, diced
3 garlic cloves, diced
1/2 cup salsa
1 Cup cheddar cheese
Oil
S+P+Garlic Powder
1 packet of Taco Seasoning

Spaghetti Squash Instructions:
Preheat oven to 400º. Cut the squash in half lengthwise and scoop out the seeds. Drizzle on olive oil, salt, pepper, and garlic powder. Place the squash cut side down on a baking sheet. Roast for 30 minutes or until you can easily slide a fork in. When it's cooked and cooled, use a fork to create "noodles."

Other Instructions:
In a large pasta pot, heat 1 tbl of oil over medium high heat. Add the ground meat and crumble as you cook (about 8 minutes). Add the taco seasoning (and water if it's one of those packets), turn the heat down to low, and cook for another 3 minutes. Remove the meat and save about 1 tbl of the liquid in the pot. Turn heat back to medium high and add onions, peppers, and garlic. Sautee for about 6 minutes or until the onions are translucent. Add in the black beans, salsa (I used Market Basket brand), ground chicken, and spaghetti. Combine and let cook on low for another 3 minutes.

Pour the mixture into a casserole dish and top with 1 cup of shredded cheddar cheese. Bake at 350º for 25 minutes.

I topped mine with sour cream and scallions! Other delicious toppings would be avocado or guacamole, fresh cilantro, or hot sauce.


Enjoy :)


Nutrition Facts (per serving):
Calories: 460cal
Fat: 23g
Cholesterol: 124mg
Sodium: 546mg
Carbohydrates: 33g
Protein: 37g