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Healthy Recipes

Healthy Italian Inspired Pasta Bake

Enjoy Italian fare at the comfort of your own home with this Creamy Zucchini and Spinach Pasta Bake! You’ll love the deliciousness of this spinach pasta bake and how quick and easy it is to prepare.

Creamy Zucchini and Spinach Pasta Bake

Ingredients

1 16 oz package of pasta, uncooked (any variety)

1 onion, chopped

2 Tbsp. Olive oil

2 zucchini, cut lengthwise in half, then sliced crosswise

1 cup sliced fresh mushrooms

1 pkg. (6 oz.) baby spinach leaves

1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

1 container (15 oz.) BREAKSTONE’S Ricotta Cheese

1 tsp. dried Italian seasoning

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Directions

Heat oven to 375°F. Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. Cook pasta in a large pot as directed on the package. Meanwhile, heat the oil in a large skillet then stir in the onion. Cook it for three to four minutes or until crisp-tender. Add zucchini and mushrooms; cook for three to four minutes or until zucchini is crisp-tender, stirring frequently.

2. Add half of the spinach; cook for two to three minutes or just until wilted. Repeat with remaining spinach. Remove from heat. Drain the pasta.

3. Carefully add the vegetable mixture in the skillet along with the pasta sauce, pasta, ricotta, Italian seasoning and one cup of mozzarella into the previously prepared baking dish and stir gently until well combined.

4. Top with the remaining mozzarella cheese. Bake for twenty to twenty-five minutes or until casserole is heated through and mozzarella is melted.

Source Kraft Recipes

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A Healthier Alternative to French Fries

Delicious, Healthy and nutritious fries that you can eat and enjoy guilt-free. And they’re baked to absolute crisp-perfection! Not to mention these fries are super addicting! After removing them from the oven I immediately helped myself to about three servings.

Baked Green Bean Fries

INGREDIENTS:

1 C. Italian seasoned Progresso Breadcrumbs

1/2 C. grated Parmesan cheese

1/8 tsp. Pinch of cayenne pepper

1/8 tsp. salt

1/8 tsp. black pepper, to taste

1 1/2 green beans, trimmed

1/2 C. all-purpose flour

2-3 large eggs, beaten

DIRECTIONS:

Preheat oven to 425 degrees F.

1. Lightly grease a 9×13 baking dish with nonstick cooking spray. Set aside. In one large shallow bowl, stir together Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside. In a second bowl add the flour and in a third bowl add the eggs

2. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for ten-twelve minutes, or until golden brown and crisp.

Source Damn Delicious

Healthy and delicious

Do you hesitate to eat any type of vegetable because of zero taste? Well, that’s about to change cause this saucy zucchini lasagna is your low carb solution for times when you’re hungry for some savory Italian comfort food. It’s also incredibly easy and is an excellent healthy alternative to your typical lasagna. Gluten-free and keto friendly.

I can certainly say that this is my latest favorite recipe. I love it so much that I helped myself to two servings. It’s so flavorful that your family will want more than one portion — more like two or three. This dish will quickly become a new family favorite.

Zucchini Lasagna

Ingredients

20 oz zucchini (about two large) ends sliced off and discarded

1 lb extra lean ground beef

1 tsp. garlic

2 15 oz cans tomato sauce or puree

1 C. finely chopped onion (about 1 small)

1 1/2 C. shredded mozzarella cheese

1/2 C. finely grated parmesan cheese

2 Tbsp. olive oil

3 Tbsp. dried oregano

2 tsp. salt

1/4 tsp. ground cayenne

Directions

Preparing the meat sauce:

1. Heat a large skillet over medium-high heat until hot. Add olive oil to coat the bottom of the pan. Add onion and garlic cook until softened, about five minutes, stirring occasionally. Add ground beef to the pan, breaking it apart as it cooks. Cook until browned, about five-ten minutes.

2. Add the tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat to maintain a simmer. Simmer for about five minutes to thicken the sauce, stirring occasionally.

3. Add the oregano, salt, and cayenne. Stir until well-mixed. Remove from the heat and set aside.

Assembling and baking the lasagna:

4. Preheat the oven to 375 F. Lightly grease an 8×8 inch baking dish with cooking spray. Set aside.

5. Slice each zucchini along its length into 1/8 inch thick strips. Arrange zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly pour about half of the meat sauce over the zucchini. Add about 1/2 cup of mozzarella cheese on top of the meat sauce.

6. Repeat with another zucchini layer, a meat sauce layer, and a cheese layer. Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini.

7. Bake in the preheated oven until the lasagna is golden brown on top and bubbling, about forty-five minutes. Let cool about ten minutes to allow the lasagna to set and cease bubbling before slicing.

Source Savory Tooth

Healthy Lemon Garlic Chicken

So one of the things that cooking has taught me is that eating healthy doesn’t have to be boring or bland. As I confess, that is one of the reasons why I find eating healthy quite challenging. But now that I have been cooking for the past few years I have a different outlook on cooking and eating healthier. I found a statement on Pinterest that I liked because is 100% true: “just because it’s healthy doesn’t mean it has to be boring or bland.”

This Lemon Garlic Chicken has undoubtedly confirmed that quote as it was so tender, juicy and delicious! The lemon juice added the perfect zing to the chicken.

I couldn’t believe the ease of preparation. The only thing I had to do was sear or brown the chicken for a few minutes on the stove then toss them into my crockpot along with a few ingredients. It was nice because I had the rest of the day to myself to do some chores and other stuff.

I’m sure that you are going to love how easy it is to prepare this recipe and your family is going to enjoy the taste.

Slow Cooker Lemon Garlic Chicken

INGREDIENTS

1 lb boneless, skinless chicken breasts, halved

4 cloves garlic, minced

1/4 C. low-sodium chicken stock

2-3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/2 tsp. seasoned salt

1/2 tsp. Black pepper, to taste

fresh parsley, garnish, optional

Directions

1. Combine the oregano, seasoned salt and black pepper (to taste) in a small bowl, then rub mixture all over the chicken breasts. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken breasts on each side for three four minutes.

2. Pour the chicken stock and lemon juice into the crockpot, then add in minced garlic and stir everything together. Place the browned chicken breasts into the crockpot, then cover and cook on high for two – three hours, or until cooked through.

Source Crafty House

Crispy Parmesan Brussel Sprouts

Parmesan Crusted Brussels Sprouts

INGREDIENTS

1 lb. Brussels sprouts, trimmed and halved

1/2 C. flour

3 Eggs, beaten

3/4 C. Progresso bread crumbs

1 C. freshly grated Parmesan cheese

2 Tbsp. olive oil

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. cayenne

Caesar dressing, for dipping (optional)

DIRECTIONS

Preheat your oven to 400. Grease a large baking sheet with nonstick cooking spray or olive oil.

1. Pour flour into a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.

2. Working in batches, use a spoon to toss brussels sprouts in the flour until fully coated then dunk in the eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about twenty five minutes. Serve immediately with caesar dressing, if using.

Source Delish

Homemade Condensed Cheddar Cheese Soup

Are you allergic to gluten or just simply trying to eat healthier by cutting out gluten entirely? But you still would like to enjoy the same delicious foods without feeling uncomfortable or ruining your diet. Well then don’t I have the perfect solution to your dilemma.

I recommend that you add this condensed cheddar cheese soup to any recipe that calls for the soup rather than using the ones that you find at your local grocery store. I recommend you adding this soup to Slow Cooker Beefy Nacho Soup.

Condensed Cheddar Cheese Soup Substitute

Ingredients

3 Tbsp butter

3 Tbsp flour

1 C milk

1 1/2 C cheese, freshly shredded

Directions

1. Melt the butter over medium-low heat in a medium saucepan. Combine the flour and whisk together until smooth. Slowly add the milk and continue whisking while bringing mixture to a gentle boil.

3. Once it thickens slightly, add cheese and stir until melted. Let the mixture cool down thoroughly. Pour it into an airtight container and it in the fridge.

Source Beths Favorite Recipes

Stuffed Bell Peppers

When it comes to healthy eating, stuffed bell peppers are my latest favorite thing to make and consume. One of the reasons why I enjoy them so much is because you can stuff them with a variety of different foods such as ground meat and veggies. Then you can season them with your favorite seasonings. This recipe is no different as it has a few ingredients that give you inspiration for your creation of stuffed peppers.

This stuffed peppers dish would also be great to make ahead of time! You can prepare it in the morning or even a day before and when you are ready to cook just place them in the oven for forty minutes before dinner rolls around.

**Court’s Cooking Notes: If you plan on making this dish in the morning or a day before be sure to place your peppers in the fridge immediately after you fix the peppers.**

Stuffed Bell Peppers

Ingredients

4 Red Bell Peppers, stems removed and halved

1 lb ground beef or turkey

1 small onion, finely diced

1 tsp minced garlic

1/2 tsp salt + 1 Tbsp (divided)

1/4 tsp black pepper

1 tsp Tony Chachere’s creole seasoning

1 egg

1/3 C quick cooking oats

1 Tbsp Worcestershire

15 oz can Goya tomato sauce (divided)

shredded cheese of your choice (we like a combo of Sharp Cheddar and Mozzarella)

Directions

Preheat your oven to 350 degrees. Prepare a large baking dish by lining it with foil and greasing it with cooking spray. Set aside.

1. Fill a large pot with water. Place it on the stove and add a tablespoon of salt. Turn your stove on medium/high heat. While waiting for the water to get to a full boil, slice bell peppers in half from stem to end.

2. Then once the water is boiling, place the peppers into the large pot. Let them sit in the boiling salted water for five minutes. Drain. In a skillet, brown the hamburger with the onion, drain. In a large bowl, combine the ground meat and onion mixture, minced garlic, salt, black pepper, creole seasoning, oats, Worcestershire. In a separate bowl mix half the tomato sauce with the egg to temper it. Then add the egg and tomato sauce mixture to the meat mixture. Mix thoroughly.

3. Place the bell pepper halves side by side in a casserole dish. Spoon the meat mixture inside. Top with the remaining tomato sauce and bake for thirty minutes. Top with cheese and bake for five minutes more.

Source Aunt Bees Recipes