Zucchini Boats

A friend gave me a recipe and I LOVED it. So did my family and neighbor! This time I made a few adjustments to make it a little more healthy. Give it a try!

Ingredients:

• 4-6 Zucchini
• 1/2 lb ground turkey
• 3/4 -1 C of salsa
• 1/2-1 C of cooked quinoa
• 1 can diced tomatoes, no salt added, drained
• 1/4 C minced fresh cilantro
• 1/2 tsp chili powder (homemade) - use more if you like a little more kick
• 1/2 tsp ground cumin
• 1/2 C shredded cheese

Directions:

1. Cut  zucchini in half lengthwise. Scoop out pulp, leave 1/4" in shells. 
2. Place shells in an ungreased 3 qt microwave save dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. 
3. Meanshile in a large skillet, cook turkey over medium heat until no longer pink; drain. Remove from heat and stir in quinoa, cilantro, chili powder, cumin and tomatoes. Scoop into zucchini shells.
4. Microwave, uncovered on high for 2-4 minutes. Sprinkle with cheese. Microwave for another 30 seconds to melt the cheese and zucchini are tender. 

Enjoy!!

Crockpot Pasta 2

I love my crock pot. I can't believe it took me so long to start using it. This recipe was simple, adds quite a few veggies and the kids had no problems finishing their bowls...because it's pasta. Here is the original recipe.

Ingredients:

• 1 lb ground turkey
• 1 onion, diced
• 2-3 cups baby carrots
• 3 cups spinach, chopped
• 5 celery stalks, chopped
• 1 can beans, rinsed and drained, low sodium
• 1 can diced tomatoes, no salt added
• 2 cups chicken or veggie broth, low sodium
• 3 Tsp oregano
• 2 Tsp parsley
• 1/2 Tsp Sriracha 
• 1/2 jar of organic spaghetti sauce, low sodium (or home made sauce)
• 8 oz of pasta (I used a quinoa pasta)

Directions:

1. Brown turkey.
2. Add everything to the crock pot except the pasta. 
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 minutes on high or 1 hour on low, add pasta.

Healthy Enchilada Bake

It's been a while since I posted a new recipe. I admit I've been a little lazy on trying new recipes. I've been recreating the ones my family enjoys. I finally tried something new! I didn't deviate from the original recipe too much. I used half the amount of cheese and I topped the recipe with the extra enchilada sauce. I hope you enjoy!!

Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed, low sodium
2 cups red enchilada sauce (I made a recipe very similar to this)
1 cup shredded Mexican cheese


Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese. 

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.