DEFEAT THE QUARANTINE FIFTEEN

MACRO FRIENDLY CHICKEN-PARM ZUCCHInI BOATS

 

INGREDIENTS

- 4 medium zucchini about 1 3/4 pounds

- 1 lb. ground chicken

- 1/4 tsp. salt

- 1/4 tsp. ground black pepper

- 2 garlic cloves minced

- 1 cup pasta sauce

- 1/4 cup grated parmesan cheese

- 1/2 cup shredded mozzarella cheese

Optional: sliced fresh basil for topping

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DIRECTIONS

1. Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.

2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.

3. Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.

4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4 inch thick zucchini boat.

5. Place the zucchini in the baking dish cut-side up.

6. Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
7. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.

8. Cover the baking dish with foil. Bake for 35 minutes.
9. Sprinkle with fresh basil and serve.

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MACRO FRIENDLY ONE PAN CHICKEN AND VEGGIES

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INGREDIENTS

- 2 tablespoons olive oil
- 1 pound chicken thighs boneless and skinless, sliced into strips
- 1/3 cup sun-dried tomatoes drained of oil, chopped
- 1 pound asparagus ends trimmed, cut in half, if large
- 1/4 cup basil pesto
- 1 cup cherry tomatoes yellow and red, halved

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DIRECTIONS

1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

2. Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through.
 
3.Remove asparagus to serving plate. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

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MACRO FRIENDLY TURKEY TACO WRAPS

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INGREDIENTS

1 lb. ground turkey

3/4 cup chicken broth, can sub water

2 Tablespoons Taco Seasoning

15 oz. black beans

2 Roma tomatoes, diced

½ cup red onion, diced

1/2 cup Sour Cream

1 ½ cups Cheese, shredded

8 romaine lettuce leaves, (each wrap uses 2 overlapped leaves)

Fresh Cilantro, Roughly chopped, to garnish

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DIRECTIONS

1. Cook and crumble the ground turkey in a pan over medium heat for 15 minutes, until cooked through.

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2. Add taco seasoning and ¾ cup chicken broth. Bring it to a boil, then reduce the heat to medium-low. 

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3. Add the black beans and cook until heated through, about 5 minutes. 

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4. Stack two lettuce leaves on top of one another for each wrap. 

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5. Spoon ground turkey and black bean mixture into each lettuce wrap and sprinkle with remaining toppings and a dollop of sour cream.

 

6. Top with fresh cilantro and serve!