Zucchini Noodles with Meat Sauce

I love zucchini noodles, also known as "zoodles."  They are my new favorite substitute for pasta, or they can even be mixed half-and-half with whole wheat pasta for a heartier meal.  I make my zucchini noodles with this spiralizer that I got as a Christmas gift.  Best gift ever!

Zucchini Noodles with Meat Sauce

Ingredients:

Four large zucchini
Olive oil
Low sugar pasta sauce - I use this recipe from Skinnytaste.  I also like this no sugar added sauce from Ragu.
1 pound lean ground beef
Salt and pepper

Instructions:

1. Use your spiralizer (you could also use a mandoline to make noodles) to turn your zucchini into noodles.  Spiralize into a bowl, and pat noodles dry.
2. Heat a few teaspoons of olive oil in a skillet over medium heat.  Add zucchini noodles.  Cook about 10 minutes, stirring often, until noodles become softer and more pasta like.
3. Meanwhile, brown the ground beef until no longer pink.  Salt and pepper to taste.
4. Make your sauce, if you're doing so from scratch, or open your jar.
5. When the noodles are done, add the pasta sauce and ground beef and stir until combined.  Salt and pepper to taste.  Add extra Italian seasoning if desired.
6. Simmer for 10 minutes to allow flavors to blend.
7. Top with fresh basil or fresh grated Parmesan cheese, if desired.

Makes 4 servings.

NOTE: If you are following the 21 Day Fix, your portions are 1 Green, 1 Purple, and 1 Red.  Add 1/2 - 1 Blue if you add cheese.

Baked Chicken Taquitos

I made these baked chicken taquitos with the intent of eating them for meals all week and freezing some to eat later.  They held up well for several days and reheated well from the freezer. Success!  I used this recipe from Recipe Girl via Weelicious: http://www.recipegirl.com/2012/09/19/baked-chicken-taquitos-weelicious-cookbook/ 

Baked Chicken Taquitos

Ingredients:

3 cups shredded chicken (I used this recipe: http://recoveringcupcakeaddict.blogspot.com/2015/01/crockpot-chicken-tacos.html)
1 teaspoon cumin
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese
12+ corn tortillas
Cooking spray

Instructions:

1. Preheat the oven to 400 degrees.  Line a cookie sheet with foil and spray with cooking spray.
2. Combine the chicken in a bowl with the cumin, garlic powder, and cheese.
3. Place two corn tortillas at a time between paper towels and microwave for 20 seconds to make them easier to roll.
4. Place almost 1/4 cup chicken in the center of a tortilla and roll tightly.
5. Place the tortilla seam side down on the cookie sheet and repeat with all tortillas.
6. Spray the tops of tortillas lightly with cooking spray and bake for 20-22 minutes or until crisp.

Serve with salsa, guacamole, or sour cream.

Makes 12+ taquitos

NOTE: If you are following the 21 Day Fix, your portions for 2 taquitos are: 1 Red, 1 Yellow, 1 Blue

Mexican Lasagna

This was delicious and really satisfied my craving for enchiladas. It also freezes and re-heats well.  I adapted it from http://rxforhealthyliving.com

Mexican Lasagna
Makes 6 servings

Ingredients:

1 red and 1 orange bell pepper, diced
1 medium onion, diced
1 pound lean ground or grassfeed beef
1/4 cup homemade taco seasoning
1 cup shredded cheddar
1 cup refried beans
2 small cans diced green chilies
6 corn tortillas
2 teaspoons olive oil

Instructions:

1. Heat the oil in a skillet and cook peppers and onions until tender.  Remove from skillet and set aside.
2. Brown beef in the skillet until almost done.  Add chilies and finish cooking through. Add peppers and onions along with taco seasoning and 1/4 cup water. Simmer for 10 minutes.
3. Spray the bottom of a 9x13 pan with cooking spray.
4. Line the bottom of the pan with corn tortillas.
5. Spread the refried beans on the tortillas.
6. Spread the meat mixture on top of the beans.
7. Top evenly with cheese.
8. Bake at 375 degrees for 30 minutes.

NOTE: If you are following the 21 Day Fix, your measurements are: 1 Red, 1 Yellow, 1 Green, 1 Blue

Oven Baked Chicken Fajitas

This is an easy way to make fajitas without having to stand over the stove.  They turned out really tender and delicious!  I ate them in a large lettuce leaf topped with spinach, tomato, and salsa, but they would be equally good with corn or flour tortillas and your choice of toppings.

Oven Baked Chicken Fajitas
Makes 4 servings

Ingredients:

1 large onion, sliced into thin strips
2 small red peppers, sliced into thin strips
1 large green pepper, sliced into thin strips
1 pound chicken breast, sliced into thin strips
1 tablespoon olive oil
1 tablespoon chili powder
1/2 tablespoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Instructions:

1. Preheat the oven to 400 degrees.
2. Mix all the spices in a small bowl and set aside.
3. Place the onion and peppers into a 9x13 glass dish and top with the sliced chicken.
4. Sprinkle the seasoning over the chicken and veggies.
5. Drizzle the olive oil over everything.  Mix with your hands, if needed, to make sure everything is covered.
6. Bake in the oven for 40 minutes, stirring everything once halfway through.

Pan Fried Zucchini Noodles

I was looking for something different to do with zucchini besides roasting it in the oven and got inspired by something I saw on Pinterest. I bet you could also do this with low-sodium soy sauce instead of the balsamic vinegar and it would taste just as yummy!

Pan Fried Zucchini Noodles
Makes 4 servings

Ingredients:

3-4 zucchini
1 tablespoon balsamic vinegar
1/4 teaspoon red chili pepper flakes
1/4 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon olive oil

Instructions:

1. Using a mandolin or vegetable spiralizer, turn the zucchini into noodles.
2. Heat the olive oil in a skillet on medium heat.
3. Add the noodles, stir, and let cook for 2-3 minutes.
4. Add the remaining ingredients, stir, and cook until the noodles are beginning to brown and are softened.

Healthier Lasagna

When I started to make this recipe, I fully intended to make Skinnytaste's Zucchini Lasagna.  However, I managed to get home from the store without the zucchini, so I had to adapt the recipe for what I had on hand.  It turned out great, and it froze and reheated really well!

Healthier Lasagna
Makes 8 servings

Ingredients:

1 lb 93% lean ground beef
3 cloves garlic
1/2 onion
1 tsp olive oil
Salt and pepper
28 ounce can crushed tomatoes
2 tablespoons fresh basil
15 ounces part-skim ricotta cheese
8 ounces part-skim mozzarella cheese
1/4 cup Parmesan cheese
8 ounces brown rice pasta

Instructions:

1. Brown the meat in a saucepan and season with salt and pepper. At the same time, boil water for the brown rice pasta.  Follow the directions on the package to cook the pasta and then drain.
2. Remove meat from the pan. 
3. Add olive oil to the pan and saute the garlic and onions for about 2 minutes.
4. Return the meat to the pan and add tomatoes and basil.
5. Simmer on low for 30-40 minutes, covered.  The sauce should thicken.
6. Preheat oven to 350 degrees.
7. Mix the drained pasta with the ricotta and Parmesan cheeses.
8. Spray a 9x13 glass baking dish with cooking spray.
9. Spread some of the sauce on the bottom of the baking dish to cover.
8. Layer the pasta and cheese mixture with the sauce mixture.
9. Top with the mozzarella cheese and cover baking dish with foil.
10. Bake 45 minutes covered, then uncover and bake 15 minutes more.

NOTE: If you are following the 21 Day Fix, your measurements are: 1 Red, 1 Yellow, 1 Blue

Chicken Enchiladas

When my Crockpot Chicken Tacos recipe made way more than I could eat in a few meals, I decided to freeze a portion to use to make Chicken Enchiladas.  I defrosted the chicken in the fridge and reheated it on low in a skillet, and it was ready to go into the enchiladas.  They turned out great!

Chicken Enchiladas
Makes 4 servings

Ingredients:

3 cups shredded chicken
2 cups enchilada sauce (use canned or see recipe below)
4 whole wheat tortillas
1 cup shredded cheddar cheese

Instructions:

1. Preheat the oven to 400 degrees.
2. Spray a 9x9 glass baking dish with cooking spray.
3. Mix the chicken with 1/2 cup of the enchilada sauce.
4. Put 1/4 of the chicken mixture into a tortilla, roll it up, and place seam side down in the baking dish.
5. Repeat with each tortilla.
6. Top enchiladas with remaining enchilada sauce and sprinkle with cheese.
7. Cover with foil and bake 20 minutes.
8. Uncover and bake 5 minutes more.

Enchilada Sauce
From The Skinnytaste Cookbook

Ingredients:

1/4 teaspoon olive oil
2 garlic cloves, minced
3/4 cups low sodium chicken broth
1 1/2 cups canned tomato sauce
1 tablespoon chopped chipotle chile in adobo sauce
1/2 teaspoon Mexican-style chili powder
1/2 teaspoon cumin
1/4 teaspoon kosher salt
Dash ground black pepper

Instructions:

Heat a medium nonstick saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 to 1 1/2 minutes. Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper. Bring to a boil, reduce the heat to low, and simmer until the flavors blend, 7 to 10 minutes. Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days, or keep frozen for up to 3 months.

NOTE:  If you are doing the 21 Day Fix, your portions are: 1 Red, 1 Yellow, 1 Blue, 1/4 Purple

Mexican Cauliflower Rice

I've seen many friends post recipes for cauliflower rice and viewed a lot of recipes online before deciding to finally try it for myself.  I put together this Mexican cauliflower rice from several recipes, and it was delicious.  I used a blender, but I think it would work better to rice the cauliflower in a food processor.

Mexican Cauliflower Rice
Makes 4 servings

Ingredients:

1 large cauliflower
2 teaspoons olive oil or coconut oil
1 small white onion, chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 cup tomato paste
1/4 cup chopped fresh cilantro
1 large tomato, chopped

Instructions:

1. Chop the cauliflower into florets.  In small batches, pulse a few florets at a time in a blender or food processor. The pieces should be the size and shape of rice.
2. Heat the oil in a skillet over medium-high heat.
3. Add the cauliflower to the pan.  Add the spices to the pan and stir to combine.  Cook 2-3 minutes.
4. Add the tomato paste, cilantro, and tomato and stir to combine.  Cook another 2-3 minutes.
5. Adjust the seasonings to taste.  Sprinkle more cilantro for serving.

Crockpot Chicken Tacos

I love using my crockpot and recently got a new one, so I decided to test it out with this yummy recipe for chicken taco meat.  This recipe makes a lot, and freezes and reheats well.

Crockpot Chicken Tacos

Ingredients:

1 1/2 pounds chicken breasts
3 tablespoons taco seasoning (I used the 21 Day Fix southwestern seasoning, see below)
3/4 cup diced onion
1 14.5 ounce can diced fire roasted tomatoes
1 4.5 ounce can chopped green chilies
1/2 cup fresh cilantro, chopped
Corn tortillas
Toppings - cheese, tomatoes, lettuce, avocado, etc.

Instructions:

1. Place chicken breasts in the bottom of the crockpot.  Sprinkle taco seasoning evenly over the chicken.
2. Top with diced onion and then pour tomatoes over the top.
3. Top with the undrained green chilies.
4. Cover and cook on low for 6 to 8 hours.
5. Remove lid from crockpot and shred the chicken with two forks.
6. Add cilantro and mix to combine.
7. Warm tortillas in the microwave.  Add chicken and top with your choice of toppings.

21 Day Fix Southwestern Seasoning

1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 teaspoon sea salt

Chicken Tortilla Soup

This recipe is one of my very favorites!  I've been making it for years, and it's adapted from a recipe I found on the Tasty Kitchen website.  Please excuse the terrible picture that doesn't do the deliciousness of this soup justice.

Chicken Tortilla Soup

Makes 4 servings

Ingredients:

1 tsp olive oil
1 cup chopped onion
1 tsp dried cilantro
1 tsp minced garlic
14 1/2 ounce can petite diced tomatoes
3/4 tablespoons ground cumin
1/2 tablespoons chili powder
1/4 teaspoons cayenne pepper
2 whole bay leaves
4 cups chicken broth
1 cup chopped baby carrots
1 pound cooked chicken, shredded or cut into bite sized pieces
1 cup shredded monterrey jack or pepper jack cheese
6 tortilla chips

Instructions:

1. In a large stock pot, heat the oil over high heat.  Add onions, cilantro, and garlic, and saute 3 minutes.
2. Stir in tomatoes and spices, and then bring to a boil.
3. Add the broth, carrots, and chicken.  Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
4. Stir in the cheese.  Crush the tortilla chips and add them.
5. Remove the bay leaves before serving.

Optional: top with more cheese, fresh cilantro, fresh avocado, or more tortilla chips

NOTE: If you are doing the 21 Day Fix, your portions are (without extra toppings): 1 Teaspoon, 1/4 Green, 1 Red, 1 Blue, 1/4 Yellow

Skinny Chicken Parmesan

I was so excited to receive the Skinnytaste cookbook for Christmas, and this is the first recipe I've made from it.  I adapted it a bit from her recipe.  Check out the Skinnytaste blog if you've never come across it before.

Skinny Chicken Parmesan

Makes three servings

Ingredients:

Cooking spray or mist
3 thin-sliced chicken breasts (6 ounces each or less)
3/4 teaspoon kosher salt
1/2 cup whole wheat bread crumbs, homemade or store-bought
3 tablespoons grated Parmesan cheese
1 tablespoon olive oil
2 cups marinara, homemade or low-sugar store bought
3 ounces part-skim mozzarella cheese

Instructions:

1. Preheat the oven to 450 degrees. Lightly spray a large baking sheet with oil.
2. In a shallow bowl combine the bread crumbs and Parmesan.
3. In a small bowl, pour the olive oil.
4. Brush each piece of chicken with olive oil on both sides, dredge the chicken in the bread crumb mixture, and put the chicken on the prepared baking sheet.
5. Lightly spray oil on top of the chicken.
6. Bake until golden on the bottom, about 20 minutes.  Turn the chicken over and bake until the center is cooked through and the bottom is golden, 5 to 6 minutes.
7. While the chicken is cooking, cook the marinara sauce over medium heat in a large skillet until heated through.
8. Place the baked chicken in the skillet and top each piece with mozzarella cheese.  Cover the pan and cook until the cheese melts, 3 to 4 minutes

NOTE: If you're doing the 21 Day Fix, your portion is: 1 Red, 1/3 Yellow, 1/2 Blue, 1/2 Purple

Easy Chicken Stir-Fry

This is a great dish to make when you have leftover chicken or are just looking for something quick to make for dinner on a weeknight.

Easy Chicken Stir-Fry
Makes one serving

Ingredients:

3/4 cup cooked chicken
1/2 cup cooked brown rice
1 1/4 cup veggies (carrots, broccoli, peppers, onions)
1 tsp coconut oil
Splash low-sodium soy sauce

Instructions:

1.  Heat the coconut oil in a pan on medium heat.
2.  Add the chicken, rice, veggies, and soy sauce and cook until heated through.

Note: If you're doing the 21 Day Fix, your portion is: 1 red, 1 yellow, 1 green, and 1 teaspoon

Roasted Whole Okra

I recently took a girls' trip to Austin, and we had a great meal at The Backspace, a wonderful pizza place.  We managed to make it in time for their great happy hour, and we selected several of their antipasti to try.  I chose their roasted okra, and it was amazing.  I loved it so much I decided to recreate it at home.

Whole Roasted Okra
Make 4 servings

Ingredients:

1 pound fresh or frozen whole okra
Handful grape tomatoes, cut in half
Olive oil
Salt and pepper to taste
Pecorino cheese

Instructions:

1. Preheat oven to 400 degrees.
2. Spread okra and tomatoes on a baking sheet and drizzle with olive oil.  Toss with hands and spread evenly again on baking sheet.
3. Sprinkle salt and pepper to taste.
4. Roast for 15-20 minutes (if using fresh okra) or 30 minutes (if using frozen okra)
5. Remove from oven and immediately top with Pecorino cheese.

Pasta Fagioli

I love soup, and this healthy, filling option is a version of Olive Garden's Pasta Fagioli soup.  It's based on a recipe I found at Simple Nourished Living that I adapted to make on the stove instead of in a slow cooker.  I serve it with a little grated Parmesan cheese on top and a spinach salad.

Pasta Fagioli
Makes 8 servings
Freezes well in a freezer bag laid flat.  Defrost one day in fridge and reheat in stock pot.

Ingredients:

1 pound extra lean ground beef
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 can (14-15 ounces) diced tomatoes with juice
1 can (14-15 ounces) red kidney beans, rinsed and drained
1 can (14-15 ounces) white cannellini beans, rinsed and drained
4 cups beef broth
1 jar (24-26 ounces) low sugar marinara sauce (or make your own)
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup dry small whole wheat pasta, such as fusili, small shells, or ditalini, cooked separately according to the package directions
Grated Parmesan, optional for serving

Instructions:

1.  Brown the ground beef in a large stock pot over medium heat.
2.  Add the onion, carrot, and celery and saute for 10 minutes, until vegetables are tender.
3.  Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.
4.  At 50 minutes into simmer time, cook the pasta according to package directions, until al dente.  Drain the pasta and add to the pot of soup.
5.  Simmer for 5-10 minutes and serve.

Note: If you're doing the 21 Day Fix, your portions per serving are: 1/2 red, 1/2 yellow, 1/4 green, 1/4 purple, and 1/2 blue (if cheese is added)

Welcome!

Hello!  I'm Alissa, and I'm a recovering cupcake addict.  I have recently begun a health and fitness journey, and I will be sharing recipes, health and fitness information, and other things I'm passionate about.  I hope you enjoy!