Slow Cooker Marinara Sauce with Meat

Slow-cooker Marinara Sauce with Meat 

Delicious on pasta, if you're into that sort of thing... But if you're wanting less carbs like me, you'll absolutely love it on top of zoodles or spaghetti squash! 

BBQ Chicken Burrito Bowls

BBQ Chicken Burrito Bowls

Looking for a quick and easy meals for dinner or lunches? You found one!  These are so easy to make and are great as leftovers for lunches during the work week!

"Pasta" Salad With Zucchini And Squash Zoodles

"Pasta" Salad With Zucchini And Squash Zoodles Recipe


Prep time:  15 mins
Cook time:  n/a
Total time:  15 mins

Serves: 3

I'm in love with my Veggetti. I had debated ordering one of those fancy and expensive vegetable spiralizer tools. Then one day, as luck would have it, I found the Veggetti at Walgreens. I figured it was worth $14.99 to try it. Plus, if I didn't like it, I'd return it. Well, I kept it and I use it often. Here's an easy and quick recipe I use as a side dish or under a delicious piece of grilled chicken.

Pumpkin, Bison & Turkey Chili with Avocado Topping

Who knew pumpkin in chili would add such an awesome flavor and texture?! This chili has a delicious and unique flavor - just look at the ingredients and spices we used in the mix!  No chili seasoning packets used in this recipe! 

This recipe is extremely easy and my nephews were really excited to help me make this. Don't be scared of the cocoa powder and cinnamon. This has become my favorite chili recipe by far!

My nephews loved it and asked for seconds!  My parents thought it was a little too spicy and I thought it needed to be more spicy. The avocado adds a nice touch of flavor and contrast to the chili.

  

Prep Time: 5 minutes.
Total Time: 30 minutes

Slow Cooker Quinoa Tex-Mex

Slow Cooker Quinoa Tex-Mex
Author: Chelsea

Prep Time: 15 mins
Cook Time: 3-4 hours
Servings:  6-8

Mason Jar Zucchini Pasta Salad with Avocado Spinach Dressing

photo Sugar-Free Mom

Mason Jar Zucchini Pasta Salad with Avocado Spinach Dressing

Author: Brenda Bennett | Sugar-Free Mom

Prep time:  10 mins

Total time:  10 mins

Servings:  2

Healthy Grab and Go Cheesy Egg Muffins

Healthy Grab and Go Cheesy Egg Muffins

Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put in it, making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.

Butternut Squash Veggie Bake

Butternut Squash Veggie Bake
from Greatist.com

Ingredients:

1 tablespoon vegetable oil
2 cups cubed butternut squash
1 teaspoon cumin
1 can (15 ounces) black beans, rinsed and drained
1 cup corn
1 tomato, chopped
1/2 lime, juiced
Salt
Pepper
1/2 cup shredded cheese
Tortilla chips, for serving
Sriracha, for serving (optional)

Super Simple Mini-Salad Prep!

Super Simple Mini-Salad Prep!

Mix together and divide evenly into 4 storage containers:

2 cucumbers (diced)
2 pints cherry tomatoes (halved)
1/4 cup chopped red onion
1 can garbanzo beans (rinsed)
handful of parsley (chopped)
optional protein boost: 1/2 cooked chicken breast (diced)

Before eating add 1 TBS light dressing

BOOM!

‪#‎21dayfix‬ = 2 greens, 1/2 orange, 1/2 yellow, 1 red (if adding chicken)

Gazpacho

Gazpacho

This liquid salad offers up tons of veggies, and it’s easy to take to work in a thermos. 

SERVINGS: 1

2 cups grape tomatoes, halved
2 Tbsp chopped celery
2 Tbsp chopped red bell pepper
2 Tbsp chopped onion
2 Tbsp chopped cucumber with skin
1 Tbsp chopped cilantro
2 Tbsp ground flaxseed
Wedge of lime
Pinch of salt
1 c ice water, divided
Hot sauce

1. COMBINE in a blender or food processor the tomatoes, celery, bell pepper, onion, cucumber, cilantro, flaxseed, squeeze of lime juice, salt, and ¼ cup of the water.
2. PULSE for 1 to 2 minutes, or until the mixture is finely chopped.
3. ADD up to ¼ cup more water and pulse to combine.
4. SEASON to taste with the hot sauce.

NUTRITION (per serving) 348 cal, 93 IU vitamin D, 396 mg calcium, 17 g pro, 36 g carb, 14 g fat, 2 g sat fat, 619 mg sodium, 9 g fiber

Recipe from The 7-Day Slim Down by Alisa Bowman with the editors of Women’s Health,(published by Rodale, which publishes Prevention). 

Caprese Stacks

Caprese Stacks

Choose beautiful, ripe tomatoes and fragrant, fresh basil for this satisfying snack. These also make a nice lunch when accompanied with a bowl of soup.

SERVINGS: 2

2 light (100-calorie) English muffins, split
1 medium tomato, cut into 8 thin slices
4 tsp sun-dried tomato bruschetta spread
4 slices (1 ounce each) fresh mozzarella cheese
¼ c fresh basil

1. PREHEAT the broiler. Toast the English muffins until lightly browned and quite crispy.
2. PUT the toasted muffin halves on a baking sheet. Place 2 slices of tomato on each. Top each with one teaspoon of the bruschetta spread and one slice of cheese.
3. BROIL the muffins for 3 to 5 minutes, or until the cheese is melted and starting to bubble. Garnish each muffin stack with fresh basil. Serve hot.

NUTRITION (per serving) (1 serving = 2 stacks) 280 cal, 15 g total fat, 8 g sat fat, 420 mg sodium, 27 g carb, 9 g fiber, 17 g pro, 40% calcium

Recipe from 400-Calorie Fix Cookbook by Liz Vaccariello with Mindy Mermann, RD, (published by Rodale, which publishes Prevention).

Chicken And Salad Pizza

Friday: Chicken And Salad Pizza

SERVINGS: 4

1/4 c extra-virgin olive oil, divided
5 tsp red wine vinegar
½ tsp dried oregano
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 c chopped cooked chicken
2 medium tomatoes, cut into ½" pieces
½ c coarsely chopped jarred roasted red peppers, blotted dry
1/4 c chopped red onion
5 c loosely packed Italian salad mix
2 oz reduced-fat goat cheese, crumbled
4 whole grain flatbread wraps (10" rectangle)
2 cloves garlic, crushed

1. HEAT oven to 350ºF. Place wraps on 2 baking sheets.

2. MIX 2 tablespoons oil with vinegar, oregano, pepper, and salt in large bowl. Stir in chicken, tomatoes, red peppers, and onion. Toss to mix. Place greens and cheese on top (don't toss).

3. POUR remaining 2 tablespoons oil into small bowl and stir in garlic. Spoon oil over each wrap and spread evenly. 

4. BAKE until lightly crisped, about 10 to 12 minutes.

5. PLACE a wrap on each of 4 plates. Toss salad and spoon about 1 1/2 cups on each wrap. Serve with a knife and fork.

NUTRITION (per serving) 377 cal, 30.3 g pro, 24.3 g carb, 10.2 g fiber, 20.3 g fat, 3.3 g sat fat, 636.7 mg sodium, 5.1 g sugar