HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!

I love swapping out the processed ingredients in recipes for whole fruits and vegetables!
That was the idea for these chicken parmesan zucchini boats. Instead of having a fried piece of chicken on a bed of pasta, this recipe calls for sautéed ground chicken served in hollowed out zucchini. It gets the chicken parmesan essence from mixing pasta sauce into the chicken. And, of course, the whole thing gets covered in mozzarella and parmesan cheese.

You can see some of my other fruit and vegetable swaps in these recipes: Cranberry Tuna Salad on Apple Slices, and Greek Stuffed Cucumbers with Chicken and Yogurt Sauce.

To make this recipe, start by cutting some zucchini in half. Use a spoon to scrape the seeds and the middle out of the zucchini, creating zucchini boats.

Brown some ground chicken in a skillet. Stir in some garlic and pasta sauce. Then, spoon the chicken mixture into the zucchini boats.

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES
HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

INGREDIENTS :

  • 4 medium zucchini (about 1¾ pounds)
  • 1 lb. ground chicken
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 garlic cloves, minced
  • 1 cup pasta sauce
  • ¼ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Optional: sliced fresh basil for topping

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
  2. Place a large non-stick skillet over medium-high heat.
  3. Add the chicken and break it apart with a spoon.
  4. Add the salt and pepper.
  5. Cook for 8 to 10 minutes, until chicken is cooked through.
  6. Stir occasionally and break down the chicken into small chunks.
  7. Reduce the heat to low.
  8. Add the garlic to the chicken.
  9. Cook 1 minute stirring often.
  10. Add the pasta sauce.
  11. Cook 3 minutes, stirring occasionally.
  12. As the chicken cooks, cut the zucchini in half, lengthwise.
  13. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
  14. Place the zucchini in the baking dish cut-side up.
  15. Spoon the chicken mixture into the zucchini boats.
  16. Press the mixture down into the zucchini using the back of the spoon.
  17. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
  18. Cover the baking dish with foil. Bake for 35 minutes.
  19. Sprinkle with fresh basil and serve.

You can find complete recipes of this CHICKEN PARMESAN ZUCCHINI BOATS in thewholesomedish.com

How To Make Tuna Patties | Food Recipes

How To Make Tuna Patties | Food Recipes

Tuna patties! All you have to do is say these two words and I’m flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy. In between chasing each other around the dining room table we are squealing to our mother, “We’re having tuna patties!”

We were enthusiastic about food, to say the least. And always hungry. Back then, this was one of my mother’s go-to dishes. No idea what her recipe was, and it’s been so long since she’s made them, it’s long forgotten. This recipe is as close as I can come to what I remember, probably with a few added flourishes.

How To Make Tuna Patties | Food Recipes

How To Make Tuna Patties | Food Recipes
How To Make Tuna Patties | Food Recipes

INGREDIENTS :

  • 2 6-ounce cans tuna
  • 2 teaspoons Dijon mustard
  • 1/2 cup white bread torn into small pieces
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp water (or liquid from the cans of tuna)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • A couple squirts of Crystal hot sauce or tabasco
  • 1 raw egg
  • 2 Tbsp olive oil
  • 1/2 teaspoon butter

INSTRUCTIONS :

  1. Drain tuna:
  • Drain the liquid from the tuna cans.
  • If you are using tuna packed in water, reserve a tablespoon of the tuna water, and
  • add a teaspoon of olive oil to the tuna mixture in the next step.
  1. Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg:
  • In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce.
  • Sprinkle on salt and freshly ground black pepper.
  • Taste the mixture before adding the egg to see if it needs more seasoning to your taste.
  • Mix in the egg.
  1. Form into patties, chill:
  • Divide the mixture into 4 parts.
  • With each part, form into a ball and then flatten into a patty.
  • Place onto a wax paper lined tray and chill for an hour.
  • (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

You can find complete recipes of this Tuna Patties in simplyrecipes.com

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

Easy Balsamic Chicken recipe with a caprese twist! Chicken breasts are cooked until tender in a flavorful balsamic sauce then topped with mozzarella, basil & tomato. Low carb and gluten free!

If you follow me on Instagram, you know that I got to spend the weekend before last in Palm Springs with some of my favorite girlfriends! It was ridiculously fun.

I felt guilty about leaving since I had just (no, seriously JUST) come home from Chicago the day before and Santa Barbara the weekend before that (THREE trips in ONE week, guys!). My husband is a good sport and let me go.

So when I was in Palm Springs, I was chatting with my friend Emily on the way to the outlets and she was telling me about a recipe that her family loves. She said it wasn’t the healthiest but maybe I could fix it and give it a YHE spin. 😉 So I took the challenge. Of course I did! Her recipe was for balsamic chicken sandwiches. Sandwiches sound amazing but add unnecessary carbs. So I threw the sandwich idea aside.

Also, her recipe had a lot of brown sugar in the balsamic sauce. I subbed Truvia Brown Sugar Blend in its place and the sauce was ah.maz.ing. I pan cooked the chicken and let it simmer in the sauce until cooked through and tender and then I baked it with a slice of mozzarella cheese, a sprig of basil and a slice of tomato on top. My boys absolutely loved this balsamic chicken recipe!

The chicken is tender and the caprese combo on the top is like icing on the cake. It adds so much flavor. If you try one dinner on YHE, try this! It is so delicious!

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES
HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

INGREDIENTS :

  • 2 lbs. chicken breasts (about 5-6 pieces)
  • salt and pepper
  • 3 Tbsp. olive oil
  • 2-3 cloves minced garlic
  • 1 cup low sodium-chicken broth
  • ½ cup balsamic vinegar
  • 3 Tbsp. Truvia Brown Sugar Blend (or about 6 Tbsp. brown sugar)
  • sliced tomato
  • sliced mozzarella
  • fresh basil

INSTRUCTIONS :

  1. In between two pieces of plastic wrap, pound chicken breasts to ½” thick. (Mine were large, so I cut them in half).
  2. Salt and pepper both sides.
  3. Heat oil in saucepan on medium-high.
  4. Brown chicken on both sides.
  5. Reduce heat to medium-low and add garlic.
  6. Cook until garlic is tender, being careful not to burn it.
  7. Add broth, balsamic and Truvia.
  8. Turn heat up to medium-high and simmer for 10-12 minutes, covered until chicken is cooked through.
  9. Preheat broiler. Line baking sheet with parchment.
  10. Place each chicken piece on baking sheet.
  11. Place a sprig of basil on top of each breast then cover with a slice of mozzarella.
  12. Broil until cheese is slightly melted.
  13. Add tomato slice on top.
  14. Heat again until tomato is warm and cheese is melted.
  15. Serve as is or with a little extra sauce from the pan drizzled on top.
  16. Enjoy!

You can find complete recipes of this CAPRESE BALSAMIC CHICKEN RECIPE in yummyhealthyeasy.com

How to make eggroll in a bowl | Food Recipes

This Eggroll in a Bowl recipe has all the flavors of a traditional egg roll, cooked in a skillet, without the fried wrapper! The low carb way to enjoy your favorite Chinese takeout food!
Play the new video below to see how to make my Eggroll In A Bowl recipe in action – it’s so easy!

I’ve told you in a few posts that I’ve been dabbling in the Trim Healthy Mama diet for the past two months. It’s really hard to completely stick to any diet when I have this blog to run, haha! I had about 25 lbs to lose and I’m 15 down now, so I would say that it works – it just comes off slowly. That’s probably due to the fact that I stick to the eating plan MOST (not all) of the time! I have to sample things that I make, you know… 😉

It’s especially difficult to be on any diet when you have a family to cook for each night, too. Essentially, dinners need to be either low carb or low fat to be “on plan.” I would hear some mumbling over some of the dinners I tried out on them, but NOT this one! It’s so much healthier than a traditional eggroll because there’s no deep fried wrapper!

One of the amazing women in the Trim Healthy Mama Facebook group created the idea for this recipe, and it has been one of my favorite dinners to make ever since! My version below is quite a bit simpler, and it really does taste like an eggroll in a bowl! I would make sure you use low sodium soy sauce, because the sausage is quite a bit salty on its own.

How to make eggroll in a bowl | Food Recipes

How to make eggroll in a bowl | Food Recipes
How to make eggroll in a bowl | Food Recipes

INGREDIENTS :

  • 1 lb ground sausage
  • 1 bag dry coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce (low sodium preferred)
  • 1 teaspoon ginger
  • sliced green onion

INSTRUCTIONS :

  1. In a large, deep skillet, brown sausage.
  2. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
  3. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
  4. Pour soy sauce mixture into the skillet and stir,
  5. continuing to cook over medium heat for about 5 minutes or until cabbage is wilted,
  6. but still a bit crunchy. Serve with sliced green onion.

You can find complete recipes of this eggroll in a bowl – video in mostlyhomemademom.com

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

California Turkey and Bacon Lettuce Wraps with Basil-Mayo is a fresh and filling low-carb meal that comes together in minutes!

Hello, hello! How was your weekend? Did you do anything fun?

My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)

We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉

Crunchy lettuce leaves replace flour tortillas in this easy gluten-free lunch, dinner, or hearty snack recipe, which are layered with deli turkey, a 30-second fresh Basil-Mayo, cooked bacon, and thinly sliced avocado and Roma tomatoes, then rolled and sliced. These lettuce wraps are cool, fresh and made extra special by the California-inspired combo of sliced avocado and Basil-Mayo in the mix. The flavors are AH-mazing!

The original intent for this recipe was to create an amped up BLT, which I guess it still is, but I think this lettuce wrap with hearty turkey and bacon can stand on its own. Trust me, try a bite and you’ll be making it over and over again.

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes
How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

INGREDIENTS :

  • 1 head iceberg lettuce
  • 4 slices gluten-free deli turkey (I like Applegate Farms)
  • 4 slices gluten-free bacon, cooked (I like Applegate Farms)
  • 1 avocado, thinly sliced
  • 1 roma tomato, thinly sliced

For the Basil-Mayo:

  • 1/2 cup gluten-free mayonnaise (I like Hellmann’s Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper

INSTRUCTIONS :

  1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth.
  2. Alternatively, mince basil and garlic then whisk all ingredients together.
  3. Can be done a couple days a head of time.
  4. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo.
  5. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato.
  6. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito.
  7. Slice in half then serve cold.

You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in iowagirleats.com

How To Make Chicken Fajita Roll | Food Recipes

How To Make Chicken Fajita Roll | Food Recipes

Ahh you guys, there is seriously nothing I love more than delicious sizzling chicken fajitas! I could eat them pretty much on any given weeknight, I mean not only are they packed with tons of flavor, but with just a few simple ingredients you can easily make a healthy filling dinner! Being that fajitas are literally one of our favorite go-to meals, I thought it’d be fun to do a little spin on the traditional fajita dish and simply roll the chicken up around the veggies to make one perfect little serving.

My hubby absolutely RAVED about these and has already requested that we add them into our weekly meal rotation. As you know we love to meal prep and these chicken roll-ups make perfect leftovers for lunches or dinner. The chicken is super moist, the peppers are cooked just perfectly inside the roll-ups and the whole dish literally only takes about 30 minutes to throw together (after the chicken has marinated).

I went ahead and purchased thin sliced chicken cutlets just to make life a little easier, but you could of course use regular chicken breasts, slice them in half or into thirds (depending on the size) and pound them out until they are about a 1/4-inch thick. Either way will work just fine!

Then comes the fun part – marinating!! Please do not skip this part to save time, the longer the chicken marinates, the more flavor they will have so this is really important. The marinade is super easy to make and is a basic recipe that I use for all my fajita recipes which includes a little olive oil, lime juice and garlic along with a combination of chili powder, cumin, oregano, salt and fresh chopped cilantro.

I also add a pinch of cayenne pepper or hot sauce because I like a little heat with my fajitas, but you can leave this out if you don’t like things too spicy. I promise the flavor will still be there!

Oh and don’t let the fact that this recipe requires chicken being rolled up around veggies be a deterrent to you – this couldn’t be easier. Seriously. Any novice home cook (or even your kiddos) could do this! All you need are toothpicks or some kitchen twine, but I personally find that toothpicks are much easier to use annnd I’m sure you already have those lying around your kitchen somewhere. Just roll the chicken up around the slices of bell pepper and secure both sides with a toothpick.

Easy and done! Once the chicken bakes and you’re ready to eat you can remove the toothpicks and the chicken will still remain wrapped around the veggies.
Such an easy dish that takes so little time!

How To Make Chicken Fajita Roll | Food Recipes

How To Make Chicken Fajita Roll | Food Recipes
How To Make Chicken Fajita Roll | Food Recipes

INGREDIENTS :

For the Marinade:

  • 2 Tbsp olive oil
  • Juice of half a lime
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • Pinch of cayenne pepper (optional)
  • 2 Tbsp cilantro, chopped

For the Chicken:

  • 3 chicken breasts or 6 thin sliced chicken cutlets ¼-inch thick
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ½ green bell pepper, sliced

INSTRUCTIONS :

  1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
  2. For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step.
  3. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.
  4. Place chicken cutlets into a large resealable freezer bag and pour marinade over top,
  5. making sure they are completely coated.
  6. Allow chicken to marinate for a minimum of one hour to overnight.
  7. Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet,
  8. roll up and secure with a toothpick.
  9. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
  10. Brush tops of chicken with remaining marinade and bake,
  11. uncovered, at 375 for about 25 to 30 minutes or until the juices run clear.
  12. Serve and enjoy!

You can find complete recipes of this Chicken Fajita Roll in eatyourselfskinny.com

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

#SundaySupper knows sometimes it is time to push good manners aside because food is always more fun when you can eat it with your hands. So this week it’s a menu of Finger Foods for Dinner or Dessert. Whether you want a make-ahead breakfast to grab on the go or prefer to eat brinner, just make a batch of this recipe for Broccoli, Ham and Cheese Egg Muffin Cups.

The other day I was looking at the Timehop app on my phone and there was a video of The Bug as a baby shoveling yogurt into his mouth without bothering to use any utensils. I was the proud mama gushing about how great it was that he was figuring out how to feed himself, even if he was still struggling with the spoon. I was laughing that I would have a big mess to clean up, but it didn’t matter because it was all part of the learning experience.

Fast forward five years to my almost-six-year-old and he still eats the same way. And I am still cleaning messes. And I’m not gushing or laughing anymore.

I like to think my husband and I have good table manners and that we are capable of passing these down to our children. In fact, I am pretty confident that we do and we can because my three-year-old brandishes a fork and spoon just fine. He still makes a mess, but he is slow and methodical and manages to get most of the food into his mouth.

The Bug, from the first day I gave him solid food, has made it his mission to get the food into his mouth as fast as possible, and if using a utensil is going to slow his progress, then he is going to forego all manners and appropriate dinner table behavior and dig in with his hands.

Sometimes I have to just choose my battles. And trust me, with two small boys, sometimes fork usage is the least of my concerns for a peaceful meal. So you can imagine how thrilled The Bug was when I told him that this was acceptable finger food…

Broccoli, Ham and Cheese Egg Muffin Cups are as tasty as a broccoli, ham and cheese omelet, but in a much cuter package. Plus a package that is totally acceptable to pick up and eat with your hands. And especially convenient because you can make a bunch at a time and keep them in the fridge for the week, or even pop in the freezer for when you need a quick breakfast on your way out the door on busy mornings.

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes
How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

INGREDIENTS :

  • 1½ cups chopped cooked broccoli
  • 1 cup diced ham
  • 1 cup (about 4 oz.) shredded cheddar cheese
  • 12 eggs
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

INSTRUCTIONS :

  1. Preheat your oven to 350°F and coat a muffin tin with nonstick cooking spray.
  2. Divide the broccoli and ham between the cups in the muffin tin.
  3. Top each with a slightly heaping tablespoon of cheddar cheese.
  4. Crack the eggs into a large bowl,
  5. add the dry mustard, kosher salt, and pepper, and lightly beat.
  6. Divide the egg mixture evenly between the muffin cups.
  7. You’ll need about ¼ cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
  8. Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.

You can find complete recipes of this Broccoli, Ham and Cheese Egg Muffin Cups in cupcakesandkalechips.com

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

Stir Fry Zucchini Noodles – Delicious, low-carb, healthy Stir Fry made with spiralized zucchini and onions tossed with teriyaki sauce and toasted sesame seeds.

If you’ve never tried Zoodles, a.k.a. zucchini noodles, OMG! You.are.missing.out! But, hey hey hey, sweet friends! TGIF! Weekend plans include catching up with my DVR (I’m seriously itching for a Real Housewives marathon), then coffeeing with my lovely friends, and I’m also thinking about possibly sleeping in 2 days in a row. I’m dreamin’ big!

In other news, I’m spiralizing zucchini and making you believe that you’re eating noodles! Scouts honor, the texture is so spot on that you’ll definitely trick yourself into believing that you’re slurping up pasghetti. You’ll see. ALSO.

Today’s vibrant and delicious recipe is sponsored by my kitchen-gadget-faves, OXO! Their new Hand-Held Spiralizer is my new favorite kitchen toy because I get to make pasta that’s not really pasta.

but it tastes like pasta?! (say what?!?) Okay. It’s also great for making zoodles, obvi, curly fries, salads, desserts, etc… Best of all, it’s perfect for all my low-carbin’ friends, diabetics, and for those staying far away from gluten. The spiralizer has us all taken care of.

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES
HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

INGREDIENTS :

  • 2 tablespoons vegetable oil
  • 2 yellow onions, spiralized
  • 4 small zucchini, spiralized, patted dry with paper towel
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds

INSTRUCTIONS :

  1. Heat oil in a wok over medium heat.
  2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
  3. Stir in zucchini and continue to cook for 2 minutes.
  4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat.
  6. Serve.

You can find complete recipes of this STIR FRY ZUCCHINI NOODLES (ZOODLES!) in diethood.com

How To Make Chicken Enchilada Zucchini Boats | Food Recipes

Last year I shared a recipe for Pizza Zucchini Boats and I knew it wouldn’t end there. This year I’ve made a zucchini boat I like even more – these unbelievably delicious and perfectly flavorful Chicken Enchilada Zucchini Boats! With these you save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats instead.

I was actually really surprised myself by how much I truly loved these! I was so skeptical at first and I thought there’s no way I could ever trade in a classic, cheese loaded, pure comfort food enchilada for a healthier version. Indeed was I wrong.

The key with these is making sure you find wide zucchini, otherwise you won’t be fitting very much filling in them. Trust me you will love this filling so you’re going to want to be able to load them up. You might look a little crazy at the store digging through the zucchini for 5 minutes looking for the wider ones but it’s worth it :). Also key to these is Ancho chili powder.

please don’t just swap it out with more regular chili powder – like I used to be guilty of doing. It has a more robust depth of flavor and really just makes these, plus I’ve been adding it to everything lately. You’ll have no problem using it up.

How To Make Chicken Enchilada Zucchini Boats | Food Recipes

How To Make Chicken Enchilada Zucchini Boats | Food Recipes
How To Make Chicken Enchilada Zucchini Boats | Food Recipes

INGREDEINTS :

  • 2 cups cooked and shredded chicken (from about 1 lb)
  • 4 medium zucchini (2 1/2 lbs), sliced in half through length*
  • 1 1/2 Tbsp olive oil
  • 1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won’t cook through)
  • 2 cloves garlic
  • 1 (15 oz) tomato sauce
  • 1 Tbsp ancho chili powder
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2/3 cup water
  • 1 1/2 tsp cornstarch
  • 2/3 cup frozen corn
  • 1 1/4 cups shredded Mexican blend cheese
  • For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)

INSTRUCTIONS :

  1. Preheat oven to 400 degrees.
  2. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
  3. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9).
  4. Bake in preheated oven until zucchini is nearly tender, about 20 – 25 minutes.
  5. Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat.
  6. Once hot add onion and saute 3 – 4 minutes until soft.
  7. Add garlic and saute 10 seconds longer.
  8. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika.
  9. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
  10. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly.
  11. Reduce heat to low and simmer 5 minutes, stirring occasionally.
  12. Stir in shredded chicken.

You can find complete recipes of this Chicken Enchilada Zucchini Boats in cookingclassy.com

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

Is anyone else completely freaked out by the monster-sized chicken breasts you seen in the stores these days? Pick up a pack of those guys from the store, and three ( because there’s always three in a pack for some reason ) manage to weigh a pound and a half to two pounds. It’s nuts!

Even when I get the fancy $9-per-pound hormone-free cage-free massaged-since-birth ocean-front free-roaming Prius-driving chicken breasts, they are STILL pretty huge. Oh, and still three to a pack.

Which is funny, because every recipe ever written for boneless skinless chicken breasts seems to call for four. I’m fighting back! My Easy, Basic Boneless Skinless Chicken Breasts recipe calls for three, because I’m not in cahoots with the chicken people, and I know how chicken comes packed.

I’m going to do my best to make sure that all of my future chicken recipes ( including this one ) is in a multiple of 3 as well — it just makes things easier for everyone, and is how I tend to really cook. So here, we have another chicken recipe using the ubiquitous boneless, skinless chicken breast, and it calls for only three pieces of chicken! Usually, half of one of these guys is more than enough to fill me up, particularly when crammed full of delicious, tangy feta and cooked spinach.

So don’t let this recipe fool you — three stuffed boneless, skinless chicken breasts is enough to feed six, even though I’ve listed the servings as “3”, as most people would be hesitant to serve a half breast to someone at a dinner party, and I don’t want to ruin anyone’s

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES
HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

INGREDIENTS :

  • 3 chicken breasts
  • 8 oz chopped frozen spinach, cooked according to package directions and squeezed dry.
  • 3 oz feta, crumbled ( about ½ cup )
  • 4 oz cream cheese
  • 1 clove garlic, diced
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon pepper
  • 1 tablespoon olive oil

INSTRUCTIONS :

  1. Preheat oven to 450 degrees fahrenheit.
  2. Mix the chopped frozen spinach, feta, cream cheese, garlic and half of the salt in a medium sized bowl.
  3. Cut a pocket into each chicken breast.
  4. If you are unsure of how to cut a pocket into the chicken without also cutting a pocket into your hand, try this: One at a time, place the chicken flat on a cutting board, and press a large spatula ( or something else that cannot be stabbed, i.e. DO NOT USE YOUR HAND)
  5. flat on top of the breast.
  6. Make sure that you are pressing the spatula down hard enough to hold the chicken in place.
  7. You may need to actually dig the edge of the spatula into the meat just a little bit to accomplish this.
  8. Insert the knife ⅔ of the way into the side of the thickest part of the chicken, and slice down to the thinnest part, stopping before you cut through; you want a pocket not a flap.
  9. Separate the spinach and cheese mixture into three parts, and roll into thick logs.
  10. Stuff each log into the pocket you made in the chicken breasts.
  11. Season with remaining salt and pepper.

You can find complete recipes of this SPINACH STUFFED CHICKEN BREASTS in basilandbubbly.com