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Tag Archives: Low-Carb

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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Crispy and delicious zucchini bites

Cheesy Garlic Zucchini Bites

2 C. shredded and patted dry zucchini (from about 2 medium-sized zucchini)

1 1/4 C. plain panko breadcrumbs

1 C. shredded cheddar cheese

2 large eggs

1/2 C. finely chopped green onion

2 Tbsp. chopped dill

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

Ranch, for serving

Directions

1. Preheat your oven to 400°F. Grease a 9×13 baking pan with cooking spray. Set aside.

2. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, eggs, green onion, dill, and seasonings until well-combined.

3. Scoop one tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.

5. Bake until browned and crisp, for approximately thirty minutes, flipping halfway through.

Source Host the toast

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

Quick & Healthy Roasted Chicken with veggies

Healthy and full of delicious flavors. Oven roasted chicken breasts and rainbow veggies are tender & moist and ready in fifteen minutes.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES

Ingredients

1 lb. chicken breasts chopped

1 C. bell pepper chopped (any colors you like)

1/2 onion chopped

1 zucchini chopped

1 C. Broccoli florets

1/2 c. tomatoes chopped or plum/grape

2 Tbsp olive oil

1/2 tsp salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/4 tsp. paprika optional

Directions

Preheat oven to 500 degree F.

1. Chop all of the veggies into large pieces. In another cutting board chop the chicken into cubes.

2. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. Bake for fifteen minutes or until the veggies are charred and chicken is cooked through.

Source Gimme Delicious

Sorry that the pictures are a little dark, I’ll be posting better ones soon.😊

Buttery Herb Pork Chops

I know these aren’t the most beautiful looking pork chops, but they are incredibly tasty. Not to mention they are baked in herbs and butter. That’s two of my favorite highlights about the dish! I recently made it for the first time and I doubt that it will be my last. Let me tell you that it’s crazy easy and delicious, you might find yourself making it a lot too!

Butter Herb Baked Pork Chops

Ingredients

4 – 4 oz. boneless pork chops

¼ tsp. salt

¼ tsp. pepper

2 tsp. dried chives

1 tsp. dried parsley

½ tsp. dried sage

1 tsp. Garlic-Infused Oil

1 Tbsp. unsalted butter, cut into 4 pieces

½ C. Low sodium chicken stock/broth or water

Directions

Heat oven to 350 degrees F. Lightly coat a 13” x 9” baking pan with cooking spray.

1. Season both sides of pork chops with salt and pepper and place them into the prepared baking dish. Sprinkle evenly with chives, parsley and sage. Drizzle with garlic oil. Place a piece of butter on top of each pork chop. Pour the chicken stock/broth or water into the bottom of the pan.

2. Cover pan tightly with foil and bake for one hour. Uncover pan and bake for fifteen to thirty minutes or until the internal temperature of the chops has reached 145 degrees F (63 degrees C). Serve with a salad or a green vegetable. Enjoy!

Source Delicious As It Looks

Pineapple on Pork Chops

BAKED PINEAPPLE TERIYAKI PORK CHOPS (PALEO)

Ingredients

4 boneless pork chops (approx 4 ounces each)

4 pineapple slices

Sauce

1/3 C. low-sodium soy sauce or Bragg’s

2 garlic cloves, minced

3 Tbsp. rice vinegar

3 Tbsp. water

3 Tbsp. honey

1 Tbsp. ginger, minced

1 Tsp. arrowroot starch or Cornstarch

Directions

Preheat oven to 375.

1. Lightly grease a baking dish with cooking spray. Lay the pork chops in the bottom of the baking dish. Lay a pineapple slice on top of each chop.

2. In a small bowl combine together sauce ingredients and pour on top of pork chops.

3. Bake for thirty-five minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

Source Fit Slow Cooker Queen

A Tater Tot Alternative

These incredibly tasty tots are packed with shredded zucchini, bread crumbs, and cheese!! It makes for the perfect appetizer served with marinara sauce or ranch, or use it as a side dish!

Zucchini tots

INGREDIENTS

1 medium zucchini,

2 eggs

¼ C. Progresso Italian Seasoned breadcrumbs

¼ C. plain bread crumbs

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

1 C. shredded cheddar cheese

marinara or ranch for dipping

Directions

Preheat your oven to 400.

1. Line a baking sheet with parchment or grease it with cooking spray. Grate the zucchini into a clean dish towel. Wrap the towel up and squeeze out as much liquid as possible.

3. In a large bowl, stir together the zucchini, eggs, panko, bread crumbs, salt, pepper, garlic powder, and cheese.

4. Scoop by rounded spoonfuls onto the prepared baking sheet. Bake for twenty – twenty five minutes, or until golden brown. Serve warm with marinara sauce or ranch dressing for dipping.

Source Lil’ Luna

Workout. Cook. Eat. Sleep. Repeat.

I don’t know if you have read on My About Page that when I was at a young age, I was diagnosed with a mild case of Cerebral Palsy. It controls my muscle movement on the right side of my body which makes it difficult for when I am cooking. In the fall of last year, I began to notice that the muscles in my right arm/hand was making it extra challenging to lift a 9×13 baking dish. I realized that I needed to get some professional help for my right arm. This was a huge eye opener for me.

So in October, I took it upon myself to join a gym called Koko FitClub that is in walking distance from my home. I have been going every single day. I love it! I can now easily lift a heavy baking dish out of the oven and cut veggies with ease. The muscles in my arms are much stronger than they were a few months ago. I am happy with my progress and so grateful.

Anyway enough about me… let’s get to some cooking…you are going to love this recipe!

I love the classic Mexican food fajitas. There are a variety of toppings and different ways to make them delicious. But, they are not the healthiest meal. No need to worry though because I have a solution to making this favorite a little healthier without sacrificing flavor and the fear of eating a bland dinner. I recently came across this quick, easy and mostly healthy baked chicken fajitas. This recipe is full of yummy flavors. The sweet bell peppers make the difference.

I guarantee you that this recipe will become a new favorite in your family.

BAKED CHICKEN FAJITAS

3-4 chicken breasts

1 packet taco or fajita seasoning

1 1/2 sweet bell peppers, thinly sliced (any combination or green, red, orange, yellow)

1 medium sweet yellow onion, thinly sliced

8 oz sharp cheddar cheese, shredded

1 Tbsp chopped cilantro, for garnish

Directions

Preheat the oven to 375˚F.

1. Lightly grease a 9×13 baking dish with cooking spray. Place the chicken breasts flat in the dish big enough where they aren’t quite touching, then sprinkle the fajita seasoning evenly over them. You want to make sure that you aren’t making everything too packed in here or it will take a long time to cook. Use a dish big enough so that the chicken breasts don’t quite touch.

2. Mix the bell peppers and onions and spread them evenly over the top and spread the cheese over the top of the peppers and onions.  Again, just make sure you aren’t packing it in too tightly.  Go up a dish size if you need to!

3. Bake on the middle rack of the oven for thirty to forty-five minutes or until the chicken is cooked through (min of 165˚F in throughout the chicken)

Source Easy Family Recipes

A better picture is coming soon.

Court’s Cooking Notes: Every oven will cook differently and the cook time will also be effected by altitude, climate, and oven size, so please check to make sure your chicken is done through.  Try not to over cook since that will lead to tough and rubbery chicken.

Enjoy! If you have leftovers, you can chop or shred the leftover chicken and use it in tacos, enchiladas, nachos, salads, or tostadas to name a few.

Insanely Delicious Green Beans

ROASTED GREEN BEANS WITH PARMESAN AND BASIL

INGREDIENTS:

3/4 to 1 pound of fresh green beans, (stem end snipped off), trimmed

2 Tbsp extra virgin olive oil

3/4 tsp dried basil

1/4 tsp salt

1/4 tsp freshly cracked pepper (more or less to taste)

2 Tbsp grated parmesan

DIRECTIONS:

Preheat oven to 425 degrees Fahrenheit.

1. Rinse the green beans in cold water and dry them thoroughly.

3. Next spread the beans on a rimmed baking sheet. Toss with olive oil (use your hands), so that all the beans are coated.  Sprinkle with salt, pepper, basil. Toss again to coat.

3. Bake for ten minutes, toss, and continue to roast for five more minutes. Immediately sprinkle with parmesan and serve.

Source Rachel Cooks

Two Ingredient Pork Chop Dinner

This slow cooker lemon pepper pork chops recipe is so easy to prepare and is so delicious! Oh, and get this it only calls for two ingredients.

You will need:

1-2 lbs bone-in or boneless pork chops

lemon pepper seasoning

Directions

1. Place your pork chops onto a large cutting board and sprinkle lemon pepper seasoning on both sides of each pork chop. Then place them into your slow cooker. Cover and cook on low for seven-eight hours or high for three-four hours.

Court’s Cooking Notes: You can use chicken as a substitute.

Source Recipes That Crock

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