KDR Healthy Eats: Taco Zucchini Boats

KDR Healthy Eats: Taco Zucchini Boats

Taco Zucchini Boats:

INGREDIENTS:

  • 4 medium zucchini
  • 1 lb lean ground beef
  • 1/4 cup minced onion
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt (or more to taste)
  • 1/2 tsp oregano
  • 1/2 cup salsa
  • 3/4 cup shredded cheddar cheese
  • 2 scallions, finely chopped

INSTRUCTIONS:

  1. Preheat oven to 400°F. Wash and dry zucchini and cut off ends. Slice zucchini in half, lengthwise. Use a spoon to hollow out zucchini, leaving a 1/4 inch inch shell (1/4 inch around the edges and the bottom). You can save the hollowed out zucchini chunks for another recipe or add some into your taco meat mixture. Place zucchini into a large baking sheet lined with parchment paper.
  2. In a small bowl, add cumin, onion powder, garlic powder, paprika, chili powder, salt, and oregano. Mix together.
  3. In a large skillet, add ground beef and onions. Bring to medium high heat and cook until meat is nearly done. Sprinkle with seasoning mix. Continue to cook until meat is no longer pink. Stir in the salsa.
  4. Fill zucchini with taco meat mixture. Place into oven and bake for about 10 minutes or until zucchini is just cooked. Reduce oven temperature to 350°F.  Sprinkle cheese over zucchini. Place back into oven and cook an additional 5 minutes, so cheese is melted over the zucchini boats. Sprinkle scallions over zucchini before serving.

Please like & share:
KDR Healthy Eats: Slow Cooker White Chicken Chili

KDR Healthy Eats: Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili:

INGREDIENTS:

  • 2 pounds boneless, skinless chicken tenders (or breasts)
  • 1 large sweet onion, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 3/4 cup chopped green bell pepper
  • 3 – 4 tablespoons diced jalapeno (fresh or canned)
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 2 teaspoons coarse salt
  • 2 14.5-ounce cans reduced-sodium chicken broth
  • 2 15-ounce cans great northern beans
  • 1 cup frozen corn
  • Chopped fresh cilantro, for topping
  • Crushed tortilla chips, for topping

INSTRUCTIONS:

  1. Place chicken, onion, celery, garlic, bell pepper, jalapeno, spices and chicken broth into the slow cooker. Stir the ingredients to combine and cook on high for 5 hours.
  2. With 1 hour left in cooking time, remove the chicken tenders and shred or chop the meat. Return it to the slow cooker, along with the beans and frozen corn.
  3. Allow the chili to cook for the remaining time.
  4. Top with chopped cilantro and crushed tortilla chips before serving.

 

Please like & share:
KDR Healthy Eats: Smoked Bacon Veggie Soup

KDR Healthy Eats: Smoked Bacon Veggie Soup

Smoked Bacon Veggie Soup:

INGREDIENTS:

  • 6 cups broth
  • 3 cups chopped potato (russet or sweet potato)
  • 2 cups brussel sprout shavings
  • 2 cups sliced mushrooms
  • 5 pieces of smoked bacon (cut into 1 inch pieces)
  • 1 tbsp olive oil
  • 1 tbsp honey mustard
  • 1/2 tsp paprika (smoked is best)
  • 1/4 tsp garlic minced
  • dash of sea salt and black pepper
  • 1 tbsp dried herbs (chives, onion, etc) OR 2 tbsp fresh chopped herbs such as chive/onion.

INSTRUCTIONS:

  1. First make sure all your ingredients are chopped. 3 cups chopped potato was equivalent to about 2 potatoes.
  2. Lightly steam/soften your potato pieces in a small bowl in microwave for about 90 seconds. Then add to your crock pot.
  3. Add in your broth, veggies, and bacon on top.
  4. mix in your seasonings and the oil/mustard.
  5. Cook on low for 5-6 hrs or high for 3 hrs.
  6. Add herbs half way through cooking or at the end to garnish.
  7. Serve and top with aged cheddar and dash of black pepper if desired.
  8. See notes for non crock pot times.

Please like & share:
KDR Healthy Eats: Baked Chicken Fajita

KDR Healthy Eats: Baked Chicken Fajita

Baked Chicken Fajita:

INGREDIENTS:

For the Marinade:

  • 2 Tbsp olive oil
  • Juice of half a lime
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • Pinch of cayenne pepper (optional)
  • 2 Tbsp cilantro, chopped

For the Chicken:

  • 3 chicken breasts or 6 thin sliced chicken cutlets ¼-inch thick
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ½ green bell pepper, sliced

INSTRUCTIONS:

  1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
  2. For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.
  3. Place chicken cutlets into a large resealable freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.
  4. Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
  5. Brush tops of chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve and enjoy!

Please like & share:
KDR Healthy Eats: Pork and Squash

KDR Healthy Eats: Pork and Squash

Pork and Squash:

INGREDIENTS:

  • 2 teaspoons chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh sage leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1pork tenderloin (1 to 1 1/4 lb)
  • 3 tablespoons olive oil
  • 1 medium butternut squash, peeled, cut into 2-inch pieces (about 2 lb)
  • 1 medium sweet onion, cut into 1/2-inch wedges
  • 1 large apple, unpeeled, cut into 12 wedges

INSTRUCTIONS:

  1. Heat oven to 450°F. Line 15x10x1-inch pan with foil. In small bowl, mix rosemary, sage, salt and pepper.
  2. Place pork tenderloin in pan. Rub 1 tablespoon of the oil onto pork tenderloin; sprinkle with 2 teaspoons of the rosemary mixture.
  3. In large bowl, stir squash, onion, remaining 2 tablespoons oil and remaining rosemary mixture until well coated. Place squash mixture around pork.
  4. Bake 20 minutes. Add apples; bake 8 to 10 minutes longer or until pork has slight blush of pink in center (145°F) and squash mixture and apples are tender. Let pork stand 3 minutes before slicing.

Please like & share:
Do NOT follow this link or you will be banned from the site!