Cheesy Tex-Mex Zucchini Skillet

 

• • 1 pound lean ground beef or ground turkey
  • ½ cup finely chopped onion
  • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen corn kernels or 1 can, drained
  • 1 can (14.5-ounces) diced tomatoes (don't drain)
  • 1 can (15-ounces) black, pinto, or white beans, drained and rinsed
  • 1 can (4-ounces) green chiles (mild or spicy), drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoons oregano
  • ¼ teaspoon paprika, smoked or sweet
  • 4 cups finely chopped zucchini (about 2 medium zucchinis)
  • 1 to 2 cups shredded Mexican-blend cheese

  (I might up the spices next time.)

  
  In a large, 12-inch nonstick skillet (it will be very full by the end, so don't use a smaller size) over medium heat, brown the ground beef, onion, garlic, salt and pepper. Break the meat into small pieces and cook until no longer pink. Drain grease.
• Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to combine. 
• Add the zucchini and stir until evenly combined. Bring the mixture to a gentle simmer over medium heat and cook, stirring often, until the ingredients are heated through and the zucchini is tender (I only cook for a few minutes so the zucchini stays al dente; cook longer if you want the zucchini softer). 
• Season to taste with additional salt and pepper, if needed. 
• Turn the heat to low. Pat the zucchini mixture into a mostly even layer, sprinkle with cheese, cover with a lid or loosely with foil, and let rest on the heat until the cheese is melted, 3-4 minutes. 
• Serve warm with toppings of choice: chips, sour cream, cilantro, olives, avocados, salsa, etc.

Skillet Lemon Parmesan Chicken and Zucchini (low carb)

INGREDIENTS

• 1 tablespoon olive oil
• 1 ½ pounds boneless chicken breast or thighs
•  Salt, pepper, and garlic powder
• 3 small zucchini (about 1 pound total)
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon dried basil
• ¼ teaspoon dried oregano
• ½ cup shredded Parmesan cheese
•  Fresh parsley or basil, chopped (optional)

INSTRUCTIONS 

• Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper and garlic powder. Chop the zucchini (discarding end with the stem) into 1/2-inch pieces. Set aside.
• Heat the oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add the chicken pieces in a single layer. Let them cook WITHOUT STIRRING for 2-3 minutes until golden on one side. Flip and cook for another 2-3 minutes until cooked through. Remove to a plate reserving as much oil/liquid in the pan as possible.
• Return the skillet to medium heat and add the zucchini in a single layer. Again, let the zucchini cook WITHOUT STIRRING (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for another minute or two until the zucchini is tender (but not mushy – don't over cook). 
• Add the chicken back to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to combine.
• Increase the heat to medium high and cook until sizzling and the liquid thickens just a bit, 1-2 minutes. 
• Sprinkle with parmesan cheese and fresh herbs, if using. Season to taste with additional salt and pepper, if needed.

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.

Chicken Caesar Salad sandwiches

Combine the following in a bowl:

Shredded cooked chicken

Caesar salad dressing

Ground black pepper

Shredded Parmesan cheese

Fresh parsley

Serve on a roll or croissant with romaine lettuce leaves.

OR serve as a tortilla wrap or in a pita.

OR for a low carb option, serve as a lettuce wrap.

Instant Pot Lazy Lasagna

Ingredients

• 1 pound ground beef (can also use Italian sausage)
• ½ teaspoon garlic powder
• 1 Tablespoon Italian seasoning
• 12 ounces bow tie pasta
• 2 cups beef broth
• 26 ounces spaghetti sauce
• ½ cup sour cream
• ¾ cup shredded Mozzarella cheese
• ½ cup shredded Parmesan cheese (optional topping)
• Fresh Chopped basil (optional topping)

Instructions

• Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
• Drain grease if desired.
• Dump uncooked bow tie pasta on top of meat and spread evenly.
• Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
• Pour the spaghetti sauce on top of the pasta. Do not mix – just leave as is.
• Place lid on top of Instant Pot and turn valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
• Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
• Remove the lid
• Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
• Dish and serve topped with Parmesan cheese and fresh basil.