Turkey Stuffed Zucchini Boats

Turkey Stuffed Zucchini Boats 

Ingredients:

1 Tbs olive oil, plus extra for drizzling 

1 lb ground turkey 

1 c rice (I combine white rice and brown rice)

1 onion, minced 

1 jar marinara sauce ( I used Bertolli), reserve half for the pan

4 zucchini 

2Tbs Italian seasoning

1 1/2 tsp garlic powder 

1 tsp salt

1 tsp pepper

1/2 c Parmesan 

 1/4 c bread crumbs
Mozzarella cheese

Preheat oven to 400*
Cook rice in your usual method.  As rice cooks mince the onion and cut zucchinis in halves (long ways).  To create the "boats" use a small spoon or scoop to scrape out the flesh of the zucchinis.  Chop the zucchini that you've scooped out into small pieces and set aside.
Put the zucchini boats on a baking sheet skin side facing up- drizzle with olive oil and roast in the oven- when the stuffing is ready your zucchinis will be ready.
Heat a large skillet over medium-high heat, cook ground turkey in olive oil until cooked through and no longer pink.  Drain turkey if needed.
Add onion, zucchini, half of the sauce, Italian seasoning, garlic powder, salt, pepper and Parmesan.  Stir to combine and cook over medium heat for about 10 minutes.  Take boats out of the oven.  In a 9x13 inch Pan, coat the pan with remaining tomato sauce and place boats in the sauce.  This is when I stuffed a few of the boats for the no-carb versions.  Otherwise, add rice and breadcrumbs stir well and then stuff the zucchinis.  Sprinkle mozzarella cheese on the top.
Place in the oven for 10-15 minutes or until cheese is bubbly and light brown.
Enjoy!

March Group 24 Day Challenge

Here we go!  Beginning the first 24 Day Challenge of 2015!  Time to get my body cleansed up and back on track for Spring Break and Summer time!  
Eating a healthy diet is so much easier when you get your refrigerator stocked up with the healthy foods you will need... especially when doing something like the Challenge.

So... I've got my meal plans ready- my grocery lists made and my meal prep begun.

This is the link to the "book" of all of the above for my challenge this time!

https://docs.google.com/document/d/1vw5_1nua7wQMt_2jRTPrwQRUPgCIL99UlLXauFNTsag/edit?usp=sharing


All of the recipes that I choose are just recipes I know I enjoy and that I tweek in order to fit the challenge requirements...  Most of these recipes were from me, my friends, or pinterest.  

Recipes like: Buffalo Chicken Quesadillas, Roasted Chickens, smashed cauliflower... that tastes better than mashed potatoes... and even SKINNY ALFREDO!  Never thought I'd be able to have some of these things on a challenge but sure enough... you can do anything as long as it's in moderation!  

Hope you enjoy these recipes!  I had so many to choose from this time around... it was hard to decide which ones I would cut our.  And I'm always open to even more suggestions- so if you've got more delish, healthy options.. please share!


Another blog that gives great 24 Day Challenge Recipes for each day is:
http://jennycollier.com/category/menu-plans/

Her site has 100 Challenge Friendly Recipes!

Day 15: Burgers with Mixed Vegetables and Sweet Potato French Fries

This challenge is just flying by!  I have had to change my menu a little bit once again, my parents are going through their own little "challenges" not the 24-day kind but therefore, we have had a few different constrictions on the diet.

Menu:
Breakfast: Meal Replacement Shake
Snack 1: Apple
Lunch: 2 poached eggs with sliced tomatoes and turkey sausage
Snack 2: Carrots
Dinner: Burgers with Mixed Vegetables and Sweet Potato Fries

We made 6 burgers out of 1 1/2 lbs of ground beef.  Sprinkled a little sea salt and pepper along with some burger seasoning.  Once the burgers were on the grill and the Fries were in the oven, we sauteed some zucchini and onions.  I cooked some fried eggs to go on top of the burgers and served the burgers with fresh tomato slices, lettuce and whatever fixins anyone wanted!
Delish!

So messy to eat but so yummy!

Day 13 and 14: Mahi-Mahi Fish Tacos

This meal was a very versatile one... we even had enough to have leftovers the next night!  So this post is featuring two different dinners from one meal.  And the Mahi-Mahi was one of the items I bought waaaay ahead of time because it went on sale at Harris Teeter and I froze it until we were ready to use it.

Menu:
Breakfast:  Meal Replacement Shake
Snack 1:  Apple
Lunch: Leftover from Day 12
Snack 2:  Carrots
Dinner: Mahi Mahi Fish Tacos

Ingredients:

1 lb Mahi Mahi (or other white fish)
1 packet low-sodium (or homemade) taco seasoning
1 Onion, sliced
Taco Fixins (lettuce, salsa, rice, greek yogurt, cheese)

Coat fish with taco seasoning.  In a large pan, spray no fat, no calorie cooking spray on medium heat, place fish on seasoned side down.  Sprinkle seasoning on other side to coat.  Cook fish about 2-3 minutes per side or until cooked through.
Meanwhile, slice onions and sautee with remaining taco seasoning.
Fix tacos as you like!

Day 14 we just reheated the leftover fish and cooked some quinuoa with salsa and mixed vegetables!

Day 12: Turkey Chili

Halfway through the challenge!!!  And one of my all time favorite recipes on the menu tonight!  Thanks to my cousin Ashley for sharing this during my first challenge.

Menu:
Breakfast:  Meal Replacement Shake
Snack 1: Apple
Lunch: Leftovers from Day 11
Snack 2: 2 Hard Boiled Eggs
Dinner: Turkey Chili

Ingredients:

1 onion
1 green pepper
1 can Rotel
1 small can tomato sauce
99%fat free ground turkey
1 packet low sodium taco seasoning or mrs dash no salt taco seasoning
1 can low sodium chicken broth
1 can whole kernel corn low sodium
1 can fat free refried beans
1 can dark red kidney beans

Directions:

Brown turkey, add onion and green pepper(I use a vegetable chopper and chop it into teeny tiny pieces)
Add seasoning
Mix
Add remainder ingredients, bring to boil, continue stirring, cover and simmer 10-15minutes.

It can be a little spicy so I garnish, for myself, with a little plain greek yogurt (instead of sour cream)

Day 11: Buffalo Chicken Quesadillas

Day 11... official marks the day I can have some dairy and reintroduce a little bit of whole wheat!  Therefore, in celebration, I made one of my favorite healthy meals!

Daily Menu:
Breakfast: Meal Replacement Shake
Snack 1:  Fresh Fruit Salad
Lunch: Leftovers from Day 10
Snack 2: Almonds
Dinner: Buffalo Chicken Quesadillas!

I have used this Buffalo Chicken Recipe in multiple ways... One of which was just a lettuce wrap

Tonight Though!  It was Quesadillas!
YUM YUM

Buffalo Chicken Salad
3-4 Boneless, skinless chicken breasts
6oz. Frank's Red Hot Buffalo Sauce
1 (5.3 oz) Plain Greek Yogurt Cup

In a large pot, place chicken in water.  Boil chicken for 10 minutes or until cooked through.  Let cool for 5 minutes, shred chicken.  Add remaining ingredients.

Next I for my Quesadilla I added a small handful of cheddar cheese and onion

Place in a frying pan (spray no fat/no calorie cooking spray) over Medium/High Heat for about 2-3 minutes per side 

And Voila!!!  So Delish!

Day 10: Chicken Fajita Salad

The last day of the cleanse phase is over!!!!  I made it... with only one cheat day.

Today's Menu:
Breakfast: Meal Replacement Shake
Snack 1: Fruit Salad
Lunch: Leftovers from Day 9
Snack 2: Raw Veggies
Dinner: Chicken Fajitas over Salad

This meal was a pre-made freezer meal that I made.  Unfortunately, I forgot to take it out of the freezer this morning so I had to defrost it in the microwave and then cook it on the stove.  Below I have attached the usual recipe... I prefer it cooked in the oven, which is how the original recipe is!
Enjoy!

Ingredients

• 4 large boneless skinless chicken breasts, cut into strips
• 1 large purple onion, sliced
• 1 green pepper, sliced
• 1 orange pepper, sliced
• 1 can RO*TEL (I used the Mexican Lime & Cilantro variety)
• 2 tsp chili powder
• 1 1/4 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp lemon juice
• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Slice chicken and veggies into strips.
3. In a large bowl, combine the, lemon, and spices. Mix well.
4. Add the chicken and veggies to the seasoning mixture and stir until coated.
5. Pour into greased 10X13 baking dish.  (Use No calorie/No fat cooking spray)
6. Bake for 45-55 minutes or until chicken is cooked all the way through. Stir halfway through cooking.