Monday, February 17, 2014

Baked Spaghetti Squash

Ingredients:

1 large spaghetti squash
2 tbsp. olive oil
1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 lb. ground turkey
1 jar marinara sauce
1 tsp. each salt & pepper
1 tsp. garlic powder
Steps:
brown meat over medium heat until no longer pink and then add the marinara sauce to it. Set aside.

Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the meat sauce, tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.
SO GOOD!!! 


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Tuesday, February 11, 2014

Stuffed Zucchini

INGREDIENTS:

•3 tsp olive oil, divided
•1 clove garlic, diced
•1 small yellow onion, diced
•8 oz mushrooms, diced
•1 tbsp balsamic vinegar
•3 tbsp whole-wheat bread crumbs
•2 tbsp Parmesan cheese
•2 zucchini, halved, seeds and pulp removed
You can also add ground turkey to this too! Tastes great when you add different things to it! Can’t go wrong!
INSTRUCTIONS:
1.Preheat oven to 350°F. Prepare stuffing: In a large sauté pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly. 

2.Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes


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Tuesday, February 11, 2014

Chicken and Dumplings

Chicken and Dumplings

Okay- so I was a bit leery when I first made this. I mean, can it really taste good being classified as clean eating?!! Well, I decided to make it for dinner one night for my family. OH. MY. GOSH!!! Seriously, they ATE IT UP! Loved every single bite of it. And the best part was that there was enough for leftovers and I froze it for another night. Two dinners in one. YES PLEASE! 

So, on these cold days I encourage you to try this and I hope that you are as pleasantly surprised and satisfied as myself and my family!! Give it a go!! It’s delicious!

Clean Eating Chicken And Dumplings

(Makes approximately 5 quarts)

Stew Ingredients:

6 cups low-sodium chicken broth (no sugar/dextrose added)
1 tablespoon marjoram
1 tablespoon garlic powder
4 boneless, skinless chicken breasts – cut into small chunks
2 tablespoons olive oil
1 large onion – peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, cleaned and sliced

Dumpling Ingredients:

2 1/4 cups whole wheat flour
1 tablespoon baking soda
1/2 teaspoon salt
3 1/2 tablespoons olive oil
1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.)

Stew Directions:

Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top).
Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)
In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
Add the veggies and cut up chicken to the crock pot (or soup pot).
Dumpling Directions:

In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
Pour in the oil and milk and mix with a wooden spoon.

(Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)

Boil until the dumplings and chicken are cooked.

Slow Cooker Directions:

Cook this on high for about 3-1/2 hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker to low and cook until the dumplings and chicken are cooked through. (My guess is about 6 hours). It’s important to know how your slow cooker cooks here. Every slow cooker is slightly different.

Also, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.


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Monday, February 10, 2014

Roasted Chick Peas

Need a yummy, healthy snack idea? Here you go!! Roasted chick peas really are delicious and a great thing to munch on!!
2 cans (14 oz each) Chickpeas
1 1/2 tbsp olive oil
3 tsp spice mix (recipe below)

Spice Mix
2 tsp sugar
1 1/2 tsp ground cumin
1 1/2 tsp sweet paprika
1 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp ground allspice (optional)
1/2 tsp salt

Directions
Preheat the oven to 425 degrees.

Drain and wash the chickpeas. Place the clean chickpeas on a layer of paper towels and gently rub the tops of them with another paper towels. Some of the skins will peel away.
You want to get the chickpeas as dry as possible.

While the chickpeas are air drying further, make the spice mix. Pour all of the spices into a bowl and mix well. 


*This recipe will not use all of the mix, so reserve the excess for later.

Place the clean and dry chickpeas in a bowl and toss them with the olive oil. Once coated with oil, sprinkle on the spice mix to taste.

Place the seasoned chickpeas on a lined cookie sheet and put the sheet in the oven for 40-60 minutes. Mix them around about half way through.

Carefully watch the chickpeas at the end as they can quickly burn. Once done, the chickpeas will be browned and crunchy. As the chickpeas cool they will become even crunchier…almost like a cornet.


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Monday, February 10, 2014

No Bake Shakeology Cookies

NO BAKE COOKIES— The healthy way!!

1 scoop chocolate (or chocolate vegan) SHAKEOLOGY
1 cup organic rolled oats (or quick cook oats)
1/2 cup PB2
1/2 cup unsweetened applesauce
1 TBS (or to taste) honey.

*Feel free to add additional applesauce if the mixture is too dry to adhere to itself.

Roll the “dough” between your hands into ping pong sized “balls” place each on a cookie sheet lined with parchment paper.

Freeze ‘em for a few hours and viola! Low cal, nutrient dense nuggets of deliciousness!


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