KDR Healthy Eats: Taco Zucchini Noodles

KDR Healthy Eats: Taco Zucchini Noodles

Taco Zucchini Noodles

INGREDIENTS:

  • 1 tbsp olive oil
  • 2 large zucchinis, spiralized
  • 1 lb lean ground turkey
  • 1 clove garlic, minced
  • 1/2 small brown onion, peeled and finely chopped
  • 3 tbsp of homemade taco seasoning (or one packet of your favorite taco seasoning)
  • 1/4 cup water
  • 14 oz can diced tomatoes
  • 1/2 cup shredded cheddar cheese
  • fresh cilantro leaves
  • one lime, sliced into wedges

TACO SEASONING:

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp table salt
  • 1 tsp ground black pepper

INSTRUCTIONS:

  1. In a large pan or skillet, add olive oil and bring to medium high heat. Add zucchini noodles and cook until zucchini release water and are just cooked. Drain water and remove noodles from pan, setting them aside for later.
  2. Add garlic, onions and ground turkey to your skillet. Cook until ground turkey has browned, crumbling the ground turkey as you cook it. Drain out excess fat.
  3. Sprinkle taco seasoning across turkey. Add entire contents of the diced tomatoes (including the liquid), 1/4 cup water and stir into the turkey mixture. Stir and cook on medium heat until everything is evenly mixed, turkey is cooked through, and sauce has thickened.
  4. Turn heat down to low and add in zucchini noodles. Gently toss zucchini into the sauce, but be careful not to cook the zucchini further or else the noodles will release more water and make the sauce watery. Sprinkle cheese over the pasta. Turn off heat and cover with a lid until cheese is melted.
  5. Garnish with cilantro and squeeze lime juice if desired before serving.
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KDR Healthy Eats: Grilled Salmon with Avocado Salsa

KDR Healthy Eats: Grilled Salmon with Avocado Salsa

Grilled Salmon with Avocado Salsa

INGREDIENTS:
  • 2 lbs salmon, cut into 4 pieces
  • 1 tbs olive oil (I used light extra virgin olive oil)
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1/2 tsp ancho chili powder
  • 1 tsp black pepper
Avocado salsa:
  • 1 avocado, sliced
  • 1/2 small red onion, sliced
  • Juice from 2 limes
  • 1-2 tbs finely chopped cilantro
  • Salt to taste

INSTRUCTIONS:

  1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
  2. refrigerate for at least 30 minutes.
  3. Pre-heat the grill.
  4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
  5. Grill the salmon to desired doneness. (I grilled for about 5 minutes)
  6. Top with avocado salsa and enjoy!

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KDR Healthy Eats: Honey Lime Chicken

KDR Healthy Eats: Honey Lime Chicken

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KDR Healthy Eats: Garlic Butter Salmon

KDR Healthy Eats: Garlic Butter Salmon

Garlic Butter Salmon

INGREDIENTS:

  • 1/2 cup unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds salmon
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste.
  3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 15-20 minutes.
  5. Serve immediately, garnished with parsley, if desired.
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KDR Healthy Eats: Baked Lime Chicken Bowls

KDR Healthy Eats: Baked Lime Chicken Bowls

Baked Lime Chicken Bowls

 

INGREDIENTS:

  • 2-3 lbs. boneless, skinless chicken breasts, cut into cubes
  • 6 Tbsp. olive oil
  • 3 Tbsp. red wine vinegar
  • Juice from 2 limes
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • fresh cracked pepper, to taste

INSTRUCTIONS:

  1. In a large resealable bag, combine olive oil, vinegar, lime juice, chili powder, paprika, garlic powder, salt and pepper.
  2. Cut chicken into cubes and add to marinade. Toss to coat. Marinate for 2 hours or up to overnight.
  3. Preheat oven to 400ºF. Pour marinated chicken onto baking sheet and bake in preheated oven for 20 minutes, or until chicken is cooked through.
  4. Serve with cooked quinoa and Lemon Green Beans Amandine or Roasted Brussels Sprouts (or other green vegetable). Enjoy!
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