Lunch & dinner entree recipes, in order:
- At-Home Chipotle Burrito Bowl
- Skinny Chicken Fried Rice
- Healthy Greek Yogurt Chicken Salad
- Pretzel Crusted Chicken Tenders
- Margarita Pizza
- Salmon Burgers
- Bruschetta Grilled Chicken
- Crockpot White Chicken Chili
- Baked Honey Garlic Chicken
- 4-Ingredient Crockpot Chicken Tacos
- Totally Stuffed Chicken Tostada
- Cauliflower Shrimp Fried Rice
- Whole Wheat Lasagna Roll-Ups
- Creamy Spinach Mac & Cheese Zoodles
- Crockpot Chicken Fajitas
- Garlic & Herb Shrimp Pasta
- Healthy Turkey Meatballs
- Spinach & Artichoke Stuffed Spaghetti Squash
At-Home Chipotle Burrito Bowl
I like to call this the “At-Home Chipotle Burrito Bowl” because it basically contains all of the ingredients that you can get at Chipotle, but you make it yourself! You can definitely save some calories, sodium and fat with this version by using low-fat cheese, Greek yogurt instead of sour cream, reduced sodium beans, and more. The best part is that it makes 8-10 servings so you can have leftovers and keep the deliciousness going for days. 🙂
- 2 boneless, skinless chicken breasts, grilled and shredded
- 4 cups cooked brown rice
- 3/4 cup frozen corn
- 1 15 ounce can black beans, drained & rinsed (choose “no salt added” to save ~200 mg of sodium)
- 1 cup plain Greek yogurt (I use Chobani)
- 1 4 ounce can green chilis
- 1 large bell pepper, chopped (color of your choice – I used green)
- 1/2 cup chunky salsa
- 1 cup low-fat shredded cheddar jack cheese + more for topping if desired (I used Sargento 4 cheese Mexican blend)
- Cilantro for garnish
I forgot to add my beloved Chobani yogurt in the picture! But it was included in the dish ; )
- First, grill chicken and prepare brown rice. (I seasoned my chicken with garlic powder, extra spicy Mrs. Dash seasoning, and chili powder.)
- Preheat oven to 350 F.
- Mix all ingredients in large bowl except cilantro.
- Transfer to oven safe dish and top with extra cheese if desired.
- Bake for 20-25 minutes or until heated through.
- Top with cilantro for garnish.
This dish is very versatile and can be eaten as a “burrito bowl” (by itself) or can be made into a burrito using low-carb whole wheat tortillas! I enjoyed mine with some multigrain scoops and LOTS of hot salsa. 😉
Skinny Chicken Fried Rice
When you think about getting something for take-out, you immediately think of either pizza or Chinese food, right? Unfortunately, most of the foods that you might get from a Chinese restaurant are far from healthy, and will not help you reach your goals if you’re trying to lose weight or eat better. Many of the dishes are fried, so they are high in fat, and they’re drowned in sauces that are packed with sodium. I loved this lightened up version of chicken fried rice, and I felt ZERO guilt after eating it. 🙂 Try this recipe out next time you’re craving some healthified Chinese food!
- 1 lb boneless, skinless chicken breasts
- 3 Tbsp sesame oil
- 1/2 cup onion, chopped
- 2 cups frozen peas + carrots
- 2 cloves garlic, minced
- 20 green onions, chopped
- 2 eggs (or 1/2 cup Egg Beaters)
- 2 Minute Brown Rice cups (these are great for convenience, but you could also cook brown rice according to instructions on box)
- Soy sauce to taste
- Cut chicken into bite-sized pieces. Cook in small skillet until browned and cooked through.
- Heat sesame oil in another large skillet on medium heat. Add onion, peas, carrots, garlic, green onions and stir-fry until tender.
- Push mixture to outside of skillet to open up center. Crack eggs into skillet and scramble. When cooked through, mix with vegetables.
- Microwave the 2 Minute Brown Rice cups for 90 seconds. (Or cook brown rice prior to making the stir-fry mixture and set aside.)
- Add the chicken to the stir fry mixture.
- Put brown rice in a large serving dish and add vegetable and chicken stir-fry mixture.
- Serve! Add soy sauce as desired.
*Approximately 325 calories per 1.25 cups*
PS: my boyfriend made this recipe with me and loved it, so it is boyfriend/husband approved, ladies! 🙂
Healthy Greek Yogurt Chicken Salad
This is one of my absolute favorite recipes, and I’m not joking when I say my family has a double-batch of this chicken salad in the fridge 24/7. It is the perfect lunch and so easy to make!
- 12 oz can of chicken (I usually use canned chicken because it’s easy to keep on hand, but you can also used 12 oz of chicken cooked & shredded)
- If you’re using canned chicken, look for 98% fat free, white meat, and an American Heart Association label, such as the Daily Chef, which they sell in bulk at Sam’s Club. Otherwise, canned meats can be super high in sodium, so read the label!
- 1/2 cup plain Greek yogurt (I like to use Chobani)
- 2 Tbsp Mrs. Dash Ranch dressing mix packet (or just dry ranch mix if you can’t find Mrs. Dash)
- ½ cup of grapes, cut in fourths
- 1/3 cup slivered almonds (optional – but I love the extra crunch!)
- Place chicken in a large bowl. (Drain first if using canned chicken).
- Add in yogurt and dressing packet and mix until incorporated and chicken is shredded.
- Mix in grapes and almonds.
- Serve chilled on lettuce wraps, whole grain bread, or with whole grain crackers.
Pretzel Crusted Chicken Tenders
This is one of my favorite ways to make chicken more exciting! I might be one of the only people that could have plain grilled chicken (with ketchup, of course) for every meal and never get tired of it. But I know that is not the case for most of you. This recipe is just one way you can spice things up a bit. Warning: they are a little messy to make, so don’t be afraid to get your hands dirty! Trust me, they are SO worth it!
- 1.5 pounds skinless, boneless chicken breasts or tenders
- 1/2 cup whole wheat flour
- 1/2 tsp pepper
- 2 eggs (1/2 cup egg beaters)
- 5 cups of finely crushed Pretzel Crisps (or more as needed)
- Nonstick spray (PAM)
- Preheat oven to 400 F.
- Combine flour and pepper in a shallow dish.
- Beat eggs in a separate dish.
- Add crushed pretzels to a third shallow dish.
- Place chicken tender in flour mixture and coat completely.
- Then dip in egg and let any excess drip off.
- Transfer chicken tender to the third dish and coat in pretzel pieces.
- Place on prepared baking sheet.
- Bake for 8 minutes, turn and continue to bake until you reach an internal temperature of 165 F (about 8-10 more minutes).
I enjoyed my pretzel crusted chicken tenders with half a sweet potato covered in spray butter & cinnamon, corn on the cob, and grilled zucchini, squash and red bell peppers! YUM!
News flash: even dietitians love pizza. But I do prefer to eat it when it’s lightened up a bit. You can do this by making it at home so you can control the ingredients that go on the pizza, and most importantly, the amount! Choose a whole-wheat THIN crust, or make your own! Top with low-fat cheese, lean protein, and tons of veggies! This margarita pizza is easy, fun to make, and delish. Triple threat.
- 1 lb prepared pizza dough (or store bought crust)
- 1 tbsp extra virgin olive oil
- 1 cup low fat mozzarella cheese, shredded
- 1 large tomato, sliced
- 1/2 tbsp ground black pepper
- 2-3 fresh basil leaves, torn
- 1 boneless, skinless chicken breast, baked or grilled (optional – but I recommend it)
Sorry, I didn’t take a picture of all of the ingredients before we made it. We were too hungry. ; )
- Preheat oven to 400 F.
- If you are adding chicken, prepare your chicken breast first. (We cut our chicken into bite-sized pieces and cooked it in the skillet prior to making the pizza.)
- Next, put pizza dough onto a greased pizza pan and spread on your 1 tbsp of olive oil.
- Top with shredded mozzarella cheese, sliced tomatoes, basil leaves, and sprinkle on black pepper.
- Bake for 20-25 minutes or until cheese is brown and bubbly.
We may or may not have loaded on more cheese before this baby went into the oven. Oh well – it was low-fat at least! 🙂
Enjoy with a nice side salad! 🙂
Note: pay attention to the instructions on the package of the crust you purchase. It may have a different suggestion for cooking time/temperature so you may have to adjust accordingly to keep from burning the crust!
Salmon burgers are an awesome alternative to the same ol’ boring hamburgers and hot dogs on the grill. Not only are they packed with heart healthy omega-3 fatty acids and countless other beneficial nutrients, they are freakin’ delicious. Bonus.
- 2 pounds salmon fillet, skin removed
- 2 egg whites
- 1 tbsp honey mustard
- ½ cup Panko bread crumbs
- 2 tbsp dill weed
- ½ tsp salt
- 4 whole wheat buns, toasted
- Condiments for serving
- Heat grill or stovetop to medium.
- Finely chop the salmon. Place in a large Ziploc bag and use a meat pounder to mash it. (If I recall, Ethan and I used our fists haha)
- Place all the salmon in a large bowl. Combine thoroughly with egg whites, mustard, breadcrumbs, salt, and dill weed. Form 4-5 patties.
- Place the patties on the grill. Cook 5-7 min per side (or to 165 F).
- Serve the salmon patties on the buns, with the toppings of your choice!
Serve salmon burgers alongside corn on the cob // mixed grilled veggies // baked sweet potato fries // or whatever your heart desires!
Bruschetta Grilled Chicken
This delicious bruschetta recipe is another great way to switch things up and try something new out on the grill. Chicken is a leaner source of protein than hamburgers, and when it’s covered in fresh tomatoes & basil?! How could you say no?
- 4 small boneless, skinless chicken breast halves
- ½ cup Kraft sun-dried tomato dressing, divided
- 2 tomatoes, finely chopped
- ½ cup shredded part-skim mozzarella cheese
- ¼ cup chopped fresh basil or 1 tsp dried basil leaves
- Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in Ziplock plastic bag. Add ¼ cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes. (Marinate all day if you have time.) Remove chicken from bag; discard bag and dressing.
- Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining ¼ cup dressing, tomatoes, cheese and basil.
- Turn the chicken over and place cooked side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.
- Add a splash of balsamic vinegar to give it a bit more zip.
Crockpot White Chicken Chili
This crockpot white chicken chili is the perfect meal when it’s chilly outside. Not only is it a comforting dish that’ll warm your soul, it’s also healthy, filled with lean protein, fiber, complex carbs and a variety of veggies & spices! I hope you love it as much as my family did!
- 2-3 large boneless, skinless chicken breasts (~1.5 lb)
- 2 -15.5 oz cans of reduced-sodium Great Northern beans, drained and rinsed
- 1 -15 oz can sweet golden corn or 15 oz frozen corn
- 1 -4.5 oz can chopped green chiles
- 2 -14.5 oz cans reduced-sodium chicken broth
- 1 medium sweet yellow onion, chopped
- 3 garlic cloves, minced
- Juice of 1 lime
- 1 tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- 1.5 tsp chili powder
- ¼ tsp cayenne pepper
- Black pepper to taste
- Optional toppings: plain Greek yogurt, chunky salsa, and reduced-fat shredded cheese
1) Add chicken breasts, Great Northern beans, corn, green chiles, chopped onion, minced garlic, and spices to the crockpot. Add 2 cans of chicken broth and squeeze the juice of one lime over the top of the mixture, then stir to combine ingredients.
2) Cook on low for 6-8 hours.
3) Before removing from crockpot, stir ingredients thoroughly. Use two forks to shred the chicken, and then let cook for another 30 minutes or so.
Baked Honey Garlic Chicken
I love Chinese food, but I rarely eat it because most of it is super unhealthy. Most Chinese foods these days are deep-fried and drenched in fattening and sodium-packed sauces. I love this recipe because the chicken is BAKED, but still has the texture of those fried chicken options you might find at your favorite Chinese restaurant. And you can’t even tell they are breaded with whole wheat bread crumbs! Try making this for your family and they won’t even know you’re tricking them into eating healthy. 😉
- 3 boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 cup egg beaters (or 2 eggs, beaten)
- 3/4 cup plain Panko bread crumbs
- 3/4 cup whole wheat bread crumbs (next time I think I will try using all 1.5 cups whole wheat – you wouldn’t be able to tell the difference!)
- Sesame seeds, to garnish
- Chopped fresh parsley, to garnish, optional
- 1/4 cup honey
- 1/4 cup reduced-sodium soy sauce
- 3 garlic cloves, minced
- 1 tbsp sriracha sauce, optional (I didn’t use, but I wouldn’t mind a little added heat!)
- Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
- Add the breadcrumbs to a shallow plate/bowl. (Again, I used half plain Panko crumbs and half whole-wheat, but next time I’ll be using all whole wheat for sure! You wouldn’t be able to tell.) Add the eggs to another shallow plate.
- Season the beaten eggs with pepper if desired. Add bite-sized chicken to the eggs and toss to make sure each piece is fully coated in the egg mixture.
- Next, coat each piece of chicken with breadcrumbs and place on the baking sheet. Bake in preheated oven for about 20 minutes or until chicken is cooked through (165 F) and slightly golden brown.
- In the meantime, add all the sauce ingredients to a small sauce pan. (I made the sauce first and held it in a tupperware container before I did anything else – this gives the flavors time to combine even more!) Bring the honey garlic sauce to a boil over medium heat, then turn down the heat and cook for a few more minutes, stirring occasionally.
- Pour sauce over chicken and toss so that the chicken pieces are fully coated. I used a spoon to distribute the sauce evenly over the chicken pieces. Then I used the spoon to toss the chicken around and coat it with any excess sauce on the parchment paper. If there’s any left over sauce, use for dipping. Garnish with sesame seeds and parsley if desired.
- Serve over rice and/or veggies. Enjoy!
4-Ingredient Crockpot Chicken Tacos
These crockpot chicken tacos are another one of my family’s go-to recipes, for obvious reasons. I absolutely adore tacos, specifically chicken tacos, preferably after the chicken has been marinating in the crockpot alllllllll day long. This recipe literally could not be easier to make, requires very little clean up, it’s inexpensive, and it tastes incredible. Oh, and it’s healthy. (Stick with the no or low-sodium additions if you can!)
- 2-3 boneless, skinless chicken breasts
- 1 packet Mrs. Dash taco seasoning
- 1 packet ranch seasoning (Mrs. Dash too, if you can find it!)
- 1 cup Campbell’s low-sodium chicken broth
- Pour both dried mixes into crockpot. Add chicken broth and whisk until combined.
- Add chicken breasts.
- Cook on low for 4-6 hours. Chicken is ready when it starts to fall apart with a fork. Use two forks and pull from both sides to shred chicken.
- Shred chicken, remove from pot, and serve as desired.
Enjoy seasoned chicken on whole wheat tortillas or as a taco salad!
This recipe may seem like a no-brainer, but if I hadn’t already thought of it myself, I would want someone to let me in on this deliciousness. My Instagram followers already know I eat this meal once a week (at least), but you may not know everything that’s going on in here. There are like 3 recipes hidden inside of this recipe just waiting to come out, & they are all so versatile! I’ll show you how to enjoy them in multiple ways.
Totally Stuffed Chicken Tostadas
Step 1 – Crockpot Chicken Tacos (Recipe listed directly above this one!)
Step 2 – Easy-Peasy Canned Mexi-Veggie Mix:
- 1 can Mexicorn
- 1 can diced tomatoes & sweet onions
- 1 can no salt added black beans (or low/reduced sodium)
- 1 tsp cumin
- 1/2 tsp – 1 tsp chili powder (more or less depending how spicy you like it!)
- Once crockpot taco seasoned chicken is ready, gather Mexi-Veggie Mix ingredients.
- Drain and rinse all canned vegetables.
- Combine canned beans and veggies in a large skillet over medium-high heat, add chili powder and ground cumin, and use a spatula to stir and evenly distribute ingredients and spices. Stir veggies in skillet until hot, about 5-8 minutes.
- 1 box tostada shells
- Shredded lettuce
- Reduced-fat shredded cheese
- Salsa of choice
- Optional: preheat oven/toaster oven to 350 F and place tostada shells on baking sheet covered with foil for ~2 minutes to heat them up. Make sure to set a timer and watch closely so you don’t burn them – which can happen very fast! (Just ask my mother… Just kidding, momma. 😉 ) You just want the shells to get nice and crispy.
- Assemble tostadas: on top of toasted tostada shell, add crockpot chicken, easy-peasy canned Mexi-veggie mix, shredded lettuce, reduced-fat shredded cheese, and salsa. (In that order works best.) Voila!
Other genius ways to use the leftover ingredients:
So much yum!
Cauliflower Shrimp Fried Rice
- 1 small head of cauliflower, grated (OR a bag of Green Giant fresh cauliflower rice — a little more expensive, but saves lots of time!)
- 1 tbsp + 1 tsp hot chili sesame oil
- 2/3 cup frozen carrot coins
- 2/3 cup frozen peas
- 1/2 cup frozen shelled edamame
- 1 bunch green onions, chopped
- 3 garlic cloves, minced
- 1/2-3/4 of a small white onion, chopped
- 2 eggs (or 1/2 cup Egg Beaters)
- 2 tbsp less-sodium soy sauce
- 1 bag frozen, cooked, peeled, deveined large shrimp (thawed)
- 1/2 tbsp extra virgin olive oil
- Black pepper to taste
Add extra soy sauce and black pepper as desired.
Whole Wheat Lasagna Roll-Ups
I’ve always been a little intimidated by lasagna for some reason. I think I always avoided it since it’s usually super fattening & filled with ground beef, which I don’t eat very often. (Lean red meat is okay in moderation! It’s just not really my thing.) Anyway, I found a few lightened up versions of lasagna that inspired me and went from there! I subbed some of the ricotta cheese for plain non-fat Greek yogurt and I even snuck some whole grains and lean ground chicken in there! ; ) Warning: this recipe can get a little messy and it is more labor intensive than some others I have shared. It is not difficult – it just has a few more steps. But it’s actually really fun to make so grab a friend or your significant other to make it with you and you’ll have no problem!
- 10 whole wheat lasagna noodles, cooked
- 8-10 oz frozen spinach, thawed and drained well
- 8 oz fat-free or low-fat ricotta cheese
- 6 oz plain non-fat Greek yogurt (I used Chobani)
- 1/2 cup grated Parmesan cheese (I used shredded because I got it on accident – but it works just fine if that’s all you have on hand!)
- 1 package 95% lean ground chicken, cooked (optional – can leave out if you want a vegetarian dish)
- 1 egg
- 32 oz Prego Heart Smart sauce (or spaghetti sauce of your choice)
- 1/2 tsp minced garlic
- 1/2 tsp dried Italian seasonings
- Black pepper to taste
- Mozzarella cheese for topping (~1.5 tbsp on top of each roll-up)
- Cook ground chicken in large skillet on stovetop. Drain the fat. Set aside.
- Cook whole wheat lasagna noodles until tender. Drain and set aside.
- Preheat oven to 350 F.
- Thaw the frozen spinach according to instructions on package and make sure to drain it well.
- Combine the spinach, ricotta, Greek yogurt, Parmesan, garlic, seasonings, pepper, egg, and cooked chicken in a medium bowl. Mix well.
7. Lay a piece of wax paper out on counter and spread out a few lasagna noodles at a time, patting them dry on both sides using a paper towel. Spoon some of the chicken and cheese mixture (~1/3 cup) onto the noodles and spread evenly.
9. Once the rolls are in the pan, spoon some sauce on top of each one and top with about 1-2 tbsp of shredded mozzarella cheese (or desired amount).
Since I cooked 10 noodles, I had enough for 8 roll-ups and then made a “mini” lasagna in a small baking dish! You can do this as well, or just make 2 more roll-ups!
10. Cover pan tightly with foil and place in oven for 40 minutes or until cheese is melted.
Serve with another small side of sauce for dipping and a side salad, or some garlic bread if you’re feeling crazy. ; )
If you’re trying to cut back on carbs but don’t want to cut pasta out of your life, then ZOODLES are perfect for you! Go out there and buy yourself a Veggeti Pro ASAP — I promise you won’t regret it. I am a little obsessed with mine. You can use it on zucchini, squash, carrots, sweet potatoes – anything your heart desires.
Creamy Spinach Mac & Cheese Zoodles
- Approx. 1/2 cup frozen chopped baby spinach
- 1 medium zucchini (or yellow squash)
- 1 wedge Laughing Cow Swiss cheese
- 2-3 oz. grilled chicken (optional)
- Using a Veggeti Pro (or other spiralizing tool), spiralize your zucchini into “noodles”. Set aside.
- Spray large skillet with non-stick cooking spray and turn stove on medium-high heat.
- Place frozen spinach into skillet and sauté until thawed.
- Add spiralized zucchini to the pan and stir to combine.
- Cut Laughing Cow wedge into small pieces and add to pan, stirring with a spatula to melt and combine.
- Cook mixture until cheese is melted and noodles are tender (~5-7 minutes).
- Add previously cooked chicken to dish if desired.
My favorite part about this recipe is the fact that the fajita seasoning is NOT out of a package – it is made from all fresh spices & NO salt, but the end product is still so incredibly flavorful, fresh and healthy. My boyfriend and I LOVED these, so this recipe is a must-try for dinner ASAP!! 🙂
Recipe by: Cooking Classy
Crockpot Chicken Fajitas
- 2 lbs boneless skinless chicken breast halves
- 1 (14.5 oz) can petite diced tomatoes with green chilies
- 1 red, orange and green bell pepper, julienned
- 1 large yellow onion, halved and sliced
- 4 cloves garlic, minced
- 2 1/2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 3/4 tsp ground coriander
- 1 tsp salt (I do not add salt)
- 3/4 tsp pepper
- 2 Tbsp fresh lime juice (I used the juice of 1 whole lime)
- 1 Tbsp honey
- For serving: whole wheat flour tortillas, optional toppings: plain Greek yogurt, cilantro, salsa, guacamole, low-fat shredded Mexican cheese
- Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
- In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
- Cover and cook on HIGH heat 3 – 4 hours or low heat 6 – 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
- Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken. Gently toss. Serve warm in warmed tortillas with optional plain Greek yogurt, guacamole, cheese and salsa.
Shrimp & pasta go together like peanut butter and jelly. You cannot deny the chemistry in this delicious duo. I absolutely LOVE shrimp because it’s so tasty, but it’s also a great source of protein for not a lot of calories. This recipe is my own & it is the bomb if I do say so myself. ; ) Easy, healthy, and so yummy! Enjoy!
Garlic & Herb Shrimp Pasta
- 3/4-1 cup whole wheat penne pasta, uncooked
- 6 pieces of frozen, cooked, peeled, de-veined shrimp (thawed and tails removed)
- 1/2 cup frozen chopped spinach, thawed and drained
- 1 wedge Garlic & Herb Laughing Cow cheese
- 1/2 tsp garlic powder
- 1 heaping Tbsp plain Greek yogurt
- 1-2 Tbsp skim milk
- Black pepper and Italian seasoning to taste
- 1/2 tbsp reduced-fat feta cheese crumbles
- Extra virgin olive oil (optional)
- Cook pasta according to instructions on box.
- While pasta is cooking, cook shrimp in skillet over medium heat until it starts to lightly brown on both sides, about 5-7 minutes (it is already cooked, so you are really just heating/browning it). Season with black pepper.
- Sautee spinach in another small skillet sprayed with oil from a Mr. Misto or nonstick cooking spray for a few minutes.
- Drain pasta, then quickly add cooked pasta back into the pot. Add small pieces of the wedge of Laughing Cow cheese, Greek yogurt, skim milk, garlic powder, and sauteed spinach and stir to combine and melt cheese completely.
- Drizzle with ~1-2 tsp of olive oil if desired. Lightly sprinkle Italian seasoning on top.
- Pour pasta mixture into a serving bowl and top with cooked shrimp. Garnish with ~1/2 tbsp of reduced fat feta cheese.
- Enjoy! 🙂
I’m excited about this recipe because it is something other than chicken, which I have a hard time straying from sometimes. These meatballs were of course delicious with pasta, but they’d be great to pair with veggie noodles (aka spiralized zucchini or squash) for a lower calorie option and even more veggies! (I got this recipe from the back of a Hy-Vee pasta box, but I added some extra spices and the veggies!)
Healthy Turkey Meatballs
- 1 package of 93-97% lean ground turkey
- 1/4 cup shredded carrots
- 1/4 cup whole wheat bread crumbs
- 3 cups uncooked tri-color veggie rotini or whole wheat pasta
- 2 cups heart smart Prego
- 3 cups broccoli & cauliflower, steamed
- 1 tsp dried Italian seasoning
- 1/4 tsp black pepper
- 1 tsp minced garlic
- 1/2 tsp onion powder
- Reduced fat parmesan cheese (optional for topping)
- Preheat oven to 375 F. Lightly coat a baking pan with nonstick cooking spray or cover with foil; set aside. (I would recommend using foil to save yourself time cleaning – my baking pan was a bit messy afterwards!)
- In a medium bowl, combine ground turkey, breadcrumbs, carrot, Italian seasoning, pepper, minced garlic and onion powder. Shape mixture into 24 meatballs (I used my hands). Place meatballs on prepared pan and bake for 18-20 minutes or until no longer pink.
3. Meanwhile, cook pasta according to package directions and steam broccoli and cauliflower (or veggies of choice). Drain pasta. Cook pasta sauce until heated through, or heat in microwave.
4. Serve pasta with 4 meatballs, 1/3 cup sauce, ½ cup of vegetables, and top with ~2 tbsp of Parmesan cheese if desired. (Recipe serves 6.)
Spinach & Artichoke Dip Stuffed Spaghetti Squash (With Chicken)
Try saying that 5 times fast. 😉 Okay, so I found this recipe on an old friend’s blog, With Salt & Wit and it is amazing! I love spaghetti squash, I love spinach, and it also happens to include one of my favorite healthy substitutions – plain Greek yogurt! I added the chicken of course for some added protein (and because I might as well be a chicken I eat it so often), but you could leave it out for a vegetarian version. You will get almost an entire day’s worth of veggies with this meal. Now that’s what I’m talking about. (Insert hallelujah hands emoji).
- 1 large (4-5 lb) spaghetti squash (I used 2 small ones)
- 2 Tbsp olive oil, divided (or Mr. Misto oil sprayer)
- Salt and Pepper (I never add salt, so just used pepper and didn’t think salt was needed)
- 1 small white onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 cups rotisserie chicken, diced (or just cooked chicken – I used 2 medium sized chicken breasts and cut into bite-sized pieces)
- 1 (14.5 oz) can chopped artichokes, drained and rinsed (I couldn’t find chopped artichokes so cut them into small pieces myself!)
- 1 pkg frozen spinach, thawed and drained
- 1 cup plain greek yogurt
- 6 oz provel cheese, divided (I couldn’t find whatever provel cheese is, so I used a package of 2% provolone/mozzarella mix!)
- 1 Tbsp Italian seasoning
- ½ tsp salt (didn’t use)
- ½ tsp pepper
- Preheat oven to 415 degrees F.
- Place the spaghetti squash in the microwave for 5 minutes. (This will help to cook the spaghetti squash quicker and make it easier to cut into).
Side note: One of my squashes “exploded” a little while it was in the microwave, possibly because it was a small one? So if you use smaller squashes as well, try 3 minutes or so first and test to see if it needs to be microwaved longer. I also wish I would’ve known that some people cut the stem off first to make it easier to cut length wise! I would recommend doing this first. See picture below.
Remove squash from the microwave carefully using oven mitts because it will be very hot! Carefully cut in half, length wise.
Scoop out the seeds and pulp from the middle. I found that it was helpful to use a spoon first and then a fork to finish scraping.
I didn’t completely “clean” out the inside of the squash before putting it into the oven to bake and it turned out fine. Some people scoop out every little bit – but I didn’t go to all that trouble. 🙂
Drizzle each with 1 tablespoon olive oil and season with salt and pepper.
*I just sprayed the insides with olive oil using my Mr. Misto sprayer, and only seasoned with black pepper.
Place on prepared baking sheets face down and place in preheated oven. Roast for 35 minutes or until the flesh of the squash will shred easily when scraped with a fork; they will be like spaghetti noodles.
Meanwhile, heat a large sauté pan over medium heat. Add ~1 tablespoon olive oil and add the diced onion. Cook for 4 – 5 minutes, or until onion is soft.
Add the diced red pepper and garlic. Cook for 10 – 15 minutes, or until veggies start to caramelize and are soft.
Remove from heat, and add the chicken, artichokes, chopped spinach, greek yogurt, 4 oz of the cheese, Italian seasoning, and pepper. Stir well to completely combine.
Once squash is done, carefully scrape each squash half with a fork, to fluff and create the noodles.
Divide the mixture among the two squashes and top with the remaining 2 oz of cheese.
Place back in oven and cook for 10 minutes longer, or until heated through. Remove from oven and serve immediately.
So beautiful and tasty!
This recipe is a little labor intensive, so I would recommend tackling it with your significant other, mom or friend so you can distribute some of the work! Also, maybe try it on a weekend night when you aren’t pressed for time. 🙂