Tuscan chicken pasta

 

Ingredients

• 2 boneless, skinless chicken breasts cooked and diced
• 2 cups ditalini pasta or elbows (For a low carb alternative, replace the pasta with cooked cauliflower cut bite-sized)
• 2 cups chicken broth (do NOT add this if cooking on the stovetop! It’s just for cooking the noodles!)
• 2 Tablespoons butter
• 8 ounces cream cheese 1 package
• ½ cup milk
• ½ cup grated parmesan cheese
• 4 ounces sun dried tomatoes drained and chopped (I often use a can of drained diced tomatoes instead. It tastes different, but also good.)
• ½ teaspoon garlic salt
• ½ teaspoon black pepper
• 1 Tablespoon dried basil
• 2 cups fresh spinach leaves

Instructions for Instant Pot

• In the Instant Pot, add the pasta, chicken broth, butter, and chicken.
• Place lid securely on and move the knob to sealing.
• Set on manual, (or pressure cook) for 3 minutes.
• Once timer goes off, allow a natural pressure release for 5 minutes before releasing valve to remove remaining pressure.
• Remove lid and stir the noodles and chicken.
• Turn off manual button and push the saute button
• Stir in the cream cheese, milk, garlic salt, black pepper, basil, and Parmesan cheese.
• Add in the sun dried tomatoes and spinach stirring until spinach is cooked down a bit.
• Serve immediately.
  
  

  ***You can also make this recipe on the stove top! Here’s how:

  • Boil your noodles separate in water or chicken broth.
  • Over medium heat on the stove, add butter! cream cheese! milk, Parmesan cheese, sun dried tomatoes, garlic salt, black pepper, basil, and chicken.
  • Add in your noodles and spinach until spinach is wilted and everything is well combined.

  
  

  Leftovers freeze well!

Zucchini Taco Casserole

 

Ingredients

• 2 cups cooked quinoa (could substitute white or brown rice)
• 1 pound ground beef
• ½ onion chopped
• 2 zucchini diced
• 1 red bell pepper diced
• 1 (15.5 ounce) can black beans (rinsed and drained)
• 1 cup salsa
• 1 ounce packet taco seasoning
• 1 cup shredded Mexican cheese blend
• 1 avocado diced (optional topping)
• 2 Tablespoons cilantrochopped (optional topping)
• ½ cup sour cream (optional topping)

Instructions

• Preheat oven to 350 degrees.
• Prepare quinoa according to package directions.
• In a large skillet, saute beef and onion until beef is cooked through and no longer pink.
• In a large bowl (or in the skillet if it’s big enough), toss together beef, quinoa, zucchini, pepper, beans, salsa, and taco seasoning until seasoning is completely incorporated.
• Dump mixture into a greased 9 x 13 inch pan and top with Mexican blend cheese.
• Bake for 25 minutes covered, or until zucchini and peppers have completely cooked through, and cheese begins to bubble on top.
• Serve with your favorite taco toppings, such as avocado, cilantro, and sour cream.

Zucchini Pizza Casserole

 

Ingredients

• 4 cups shredded zucchini (1 large)
• ½ teaspoon salt
• 2 eggs beaten
• ½ cup shredded Parmesan cheese
• 2 cups shredded Mozzarella cheese (divided)
• ¼ cup italian bread crumbs (or plain + 1 tsp Italian seasoning)
• ½ cup marinara sauce
• 24 slices pepperoni

Instructions

• Preheat oven to 400 degrees F.
• Squeeze excess moisture out of shredded zucchini with paper towels and place in a large mixing bowl.
• Add salt, eggs, Parmesan cheese, 1 cup Mozzarella cheese and bread crumbs. Stir until well combined.
• Press mixture into a 9 x 13 inch baking dish sprayed with nonstick cooking spray.
• Bake for 20 minutes.
• Remove from oven.
• Spread marinara sauce over zucchini crust.
• Top with remaining Mozzarella cheese and pepperoni, as desired.
• Place back in the oven and bake for 20 more minutes.
• Let cool for a few minutes and serve.
  Serves 4.