Tomato and Zucchini Frittata {from Skinnytaste.com}

Tomato and Zucchini Frittata from Skinnytaste.com

Ingredients:
2 tsp olive oil
1 medium onion, diced
1-1/2 cups (7 oz) zucchini, diced into matchsticks
4 large eggs
4 large egg whites
1/4 cup Asiago cheese, grated
salt and fresh pepper
2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise

Directions:
Preheat oven to 400 degrees. Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.

In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.

Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

Chicken and Spinach Skillet {Easy Dinner}

Chicken and Spinach Skillet Dish

1 to 2 stalks celery, chopped
1 onion, diced
4-6 chicken tenderloins
1/2 lemon
1⁄4 tsp garlic powder (or to taste) - **I used 1/2 tsp of fresh organic garlic.
1⁄4 tsp lemon pepper seasoning (or to taste) - **I omitted this ingredient.
3⁄4 to 1 cup chicken broth
Bag of fresh baby spinach
1/8 cup of slivered almonds

Lightly spray a large, nonstick skillet with no fat/no calorie cooking spray. Lightly sauté celery and onion about 1 -2 minutes with fresh garlic. Add chicken tenderloins and cook until almost cooked through on each side. Season with a very small amount of sea salt and pepper (and lemon pepper seasoning if desired). Squeeze lemon juice on top of chicken while cooking. Add almonds. Once chicken is almost finished add bag of spinach. Pour broth over spinach. Cover skillet and cook till chicken and spinach is done. Enjoy!

Chicken Burrito Bowls (Crockpot Dinner)

Chicken Burrito Bowls (Crockpot Dinner)

3-4 chicken breasts

1 can tomato sauce

1 cup salsa

1 pkg taco seasoning

1 tsp chili powder

1 tsp minced garlic

Put chicken in crock pot and pour the rest of the ingredients over the chicken.

Cover and cook on low for 6 hours.

Shred chicken before serving. Serve on tortillas with black beans, salsa or guacamole. (I found these burrito bowls at Publix.) Top with salsa, tomatoes, green onions, cheese, etc. 

Enjoy!

Sesame Beef (Ground Turkey) Stir-Fry

Sesame Beef (Ground Turkey) Stir-Fry

From Bill Phillips book “Eating for Life”

**I substituted ground turkey for the beef. This recipe makes a serving for two.

2 portions brown rice (about ½ c. uncooked)

2 portions lean ground beef (about ½ lb.)

1 T toasted sesame oil

2 cloves garlic, minced

3 green onions, diced

1 c. broccoli slaw

1 c. cabbage, shredded

1 T lite soy sauce

Red pepper flakes, to taste

Prepare brown rice according to package. 

In a medium-skillet or wok, brown the ground beef over medium heat until no longer pink. Remove the beef, drain and set aside. 

Heat sesame oil, add garlic and green onions; stir-fry for 2 minutes. Add the broccoli slaw and cabbage; stir-fry for 2 minutes. Add rice and soy sauce; stir-fry for 2 more minutes. 

Return the cooked ground beef to the skillet/wok with rice and vegetable mixture and season with red pepper flakes, to taste. 

Stir until ingredients are well-combined and heated through, about 2 minutes.

Enjoy!

Spaghetti Squash

Spaghetti Squash

1 medium spaghetti squash

1 Tbsp. EVOO

Salt and pepper to taste

Heat oven to 375 degrees. Cut the squash down the middle. Clean out the guts of the squash (seeds and excess “stuff” in the middle. Place the squash, rind side up, on a baking sheet lined with aluminum foil. Cook for 35-40 minutes.

Remove from the oven and using a fork begin to scrape from the top to the bottom. The squash should easily separate like spaghetti.

Spaghetti squash can be topped with a marinara sauce and mozzarella cheese.

** I have also mixed in other veggies with the squash and topped it with marinara sauce or with other types of shredded cheese on top.

** You can also bake in the oven, fill the inside with the veggies or beans, top with cheese and place back in the oven for a few minutes to heat the inside and melt the cheese on top.

Chickpea Salad

Chickpea Salad

(Complex Carbs, Protein, Healthy Fat, Veggies)

1 can of garbanzo beans (15 oz.)

1 small tomato, diced

1 small green bell pepper, diced

1 small red onion, diced

1 small lime or lemon

3 Tbsp EVOO

1 ½ Tbsp Red wine

Dash of oregano or basil

Salt and pepper to taste

** Sometimes I will cook and add in 3 c of quinoa to make it more filling or to use as dinner.

Mix all of the above ingredients together and refrigerate.  Can be eaten cold or heated up with the quinoa.

Quinoa Salad

I am on a quest for healthier living and eating, and am also using Advocare products on this journey. I am going to post several of the "clean-eating" recipes I've used recently over the next few weeks. Hope you enjoy these! 

(** You can read more about my Advocare journey on my other blog - Some Days You Gotta Dance. I am posting two-week updates over there.)

Quinoa Salad

(This is a salad I created after eating one similar that Publix sells.)

Quinoa

Craisins

Edamame

Pine Nuts

Spinach Leaves

Cilantro

Juice of lime

Cook the quinoa as directed. Once cooled, mix in the craisins, edamame, pine nuts, and spinach leaves.

Pour the juice of one lime over the mixture and add cilantro to your taste. Refrigerate and marinate overnight.

** You can use other types of nuts, beans or raisins in this mixture.