Ginger Chicken Stuffed Zucchini

Flipping through one of my grandma's microwave cookbooks that she authored, I found a recipe for stuffed zucchini. Her recipe calls for ground beef, cheese, corn, and bread crumbs. I decided to use her recipe as my inspiration for my next featured recipe. But, of course, I had to put my own creative twist on it, plus make it low-cal, low-fat & low-carb. 

Ginger Chicken Stuffed Zucchini 

2 medium zucchini 

2 oz sliced mushrooms (measure about 1/2 cup and then chop)

2 green onions, chopped

1 tsp ginger paste

1 oz jarred roasted red bell pepper

8 oz (1/2 lb) ground chicken

Salt & pepper, to taste

1. Cut washed zucchini in half lengthwise. Place 4 halves in 8"x8" microwaveable dish. Microwave on High, uncovered, for 6 minutes.

2. Meanwhile, chop onions, mushrooms, and red bell pepper, and add to a microwave-safe bowl. Add raw, ground chicken and ginger paste. Season with black pepper & salt (to your preference). Set aside. 

3. Once the zucchini finishes in the microwave, take each half and scoop out the zucchini pulp using a melon-baller or small spoon. Make sure to leave at least a quarter inch "wall" on all surrounding sides so zucchini resembles a long bowl. Set aside zucchini bowls. Chop zucchini pulp and add to ground chicken mixture, and stir to combine.

4. Cover bowl (with ground chicken mixture) with saran wrap. Microwave on High for 4 minutes. 

Remove from microwave and stir to crumble meat. If you notice any chicken that is uncooked, return to microwave, and microwave an additional 1-2 minutes, until cooked through. 

5. Once cooked, drain chicken mixture of excess liquid (I actually put my meat in a strainer to press out all the liquid that I possibly could). 

6. Return zucchini bowls to 8"x8" glass dish. If zucchini has released any excess water, blot each zucchini half with a paper towel to remove excess water.  Evenly distribute and "stuff" each zucchini with chicken. Press down gently, if needed, to keep chicken from falling out of zucchini. Microwave, covered, for 3 minutes. 

Serve and enjoy. 

Makes 4 stuffed zucchini halves. May serve each half as a light dish or side, or serve 2 halves as meal. 

Step 1:

Step 2:

 Step 3:

Steps 5 & 6:

Plated and drizzled with homemade Sriracha-Ranch:

Make this your own!

Change the ingredients to make it a different way. Get creative!

•Maybe omit the ginger, and top this with 1/4 cup marinara sauce and serve each stuffed zucchini alongside a serving of whole wheat pasta. 

•Maybe omit the ginger and mushroom, sprinkle in some cumin, and top with cheese and salsa during Step 5. 

IIFYM

Nutritional Info:

For 1 zucchini half:

For 2 zucchini halves:

Comfort Food Makeover: Green Chile Chicken Enchiladas

Having grown up in New Mexico, one of my all-time favorite comfort foods is flat green chile enchiladas served with an egg on top. So, my challenge today was recreating one of my Dad's most sought after dishes to be a healthier version, while still maintaining the texture and unforgettable flavor. I replaced the tortillas with pita breads, the cheddar with mozzarella (both cutting calories, carbs, and fat, while adding more protein). 

Oh, I also accomplished to ditch the pots and pans, and make this dish with the use of my microwave to save time. 

Shopping list:

1 lb chicken breast

1-1/3 cup shredded mozzarella cheese
1/2 cup chicken broth

2 Tbs lime juice

4 mini pita breads (4-5" diameter, brand used: Joseph's)

1 can/jar green enchilada sauce, at least 8oz (I used Herdez Tomatillo Verde sauce)

4 eggs (optional)

Seasonings:

Garlic powder

Onion powder

Cumin

Chile powder

Salt

Pepper

Microwave Green Chile Chicken Enchiladas

Serves 4

•1 lb thin sliced chicken breast (if you can't find thin sliced, pound out chicken breast with a meat mallet)

•1/2 Cup chicken broth 

•2 Tbs lime juice 

•4 mini pita breads

•1 cup green enchilada sauce

•1-1/3 cup shredded mozzarella cheese

•4 eggs, optional

1. In a flat-bottomed microwave safe dish, add 1/2 cup broth. 

Add chicken breasts in a single layer. I chose to sprinkle the chicken with cumin, garlic powder, onion powder, and pepper, too.  Cover with plastic wrap. 

2. Microwave on High for 7 minutes. Carefully remove dish from microwave and allow to rest, still covered, for 1 minute. Carefully remove plastic wrap (remember, there's a lot of hot steam trapped in the dish).  

3. Meanwhile, as chicken cooks, separate pitas into 2 pieces by cutting horizontally with a serrated knife. You'll end up with 2 thin rounds per pita that will act as your tortillas. 

4. After chicken has rested, chopped into small bite-size pieces, and set aside in a bowl. If your chicken seems drier than you prefer, add 1/4 cup of the liquid it was cooked in to the chopped chicken to moisten. The rest of the cooking liquid can be discarded. 

5. In a small microwave safe bowl, cover and microwave the enchilada sauce at 50% power for 2 minutes.

6. To soften the pita rounds, microwave them (sandwiched between 2 plates) for 30 seconds. If you prefer a crisp texture, you may want to get out a skillet and heat the rounds over medium heat on your stove-top until they're lightly golden-brown. 

7. Time to assemble! On a plate add 1 Tbs (0.5 oz) enchilada sauce. On top of that, place 1 pita round. Top with 1/4 cup chopped chicken, half of 1/3 cup cheese, and a then repeat (pita, chicken, cheese). Top with 3.5 oz enchilada sauce. 

8. OPTIONAL: In a small non-stick skillet, in 1 tsp olive oil, fry an egg over medium-low heat until white is cooked through and yolk is runny (about 2 minutes on each side, turning once) Top enchilada with egg. 

Recipe yields 4 servings. 

Each enchilada serving has:

4 oz chicken 

1 pita (2 rounds)

1/4 cup enchilada sauce

1/3 cup cheese

1 egg (optional)

Step 1 & 2. 

Step 3. 

Step 4. 

Step 6. 

Step 7.

Step 8.

Serving suggestion:

I served this dish with a 1/2 cup  of black beans. Black beans are high in fiber and also a great source of plant-based protein. Just 1/2 cup has 7 grams of protein. 

As pictured below, the nutritional info for my plate of dinner is:

IIFYM:

Calories 451

Carbs 31g

Fat 14g

Protein 52g

This remake was an absolute success! The flavor and texture was perfect. 

My husband came home long after I ate my dinner. I made a plate for him. His first response, "Mmmmm!" Then I told him, "I made that in the microwave."  Surprised, he said, "What!?! Are you serious? This is delicious!"

I'll definitely be making this version again. 

If you give it a try, I'd love to hear what you think. Comment below, and share any changes you made. 

Please continue to follow my blog for more tips and recipes. And SHARE with your friends. 

2-Ingredient Microwave Chicken

You've heard of 30-minute meals. What if you could have your dinner hot and ready on the table in about 10 minutes?

You can, and it will taste delicious AND be healthy. 

2-Ingredient Microwave Chicken

•1 lb thin sliced chicken breast (if you can't find thin sliced, pound out chicken breast with a meat mallet)

•1/2 cup Lawry's marinade (choose your favorite flavor...this recipe I'm using Santa Fe Chili)

1. In a flat-bottomed microwave safe dish, add 1/2 cup marinade. 

Add chicken breasts in a single layer. Make sure chicken is dipped and coated with marinade. Cover with plastic wrap. 

2. Microwave on High for 7 minutes. Carefully remove dish from microwave and allow to rest, still covered, for 1 minute. Carefully remove plastic wrap (remember, there's a lot of hot steam trapped in the dish).  Serve. 

What!?! Just 7 minutes? 

Yup! And you're going to love the flavor. 

Finished! Doesn't this look delicious!?!

This dish can be changed up in so many ways. And you don't have to use a store-bought marinade. The key to moist chicken prepared in the microwave is having some type of moisture, and covering to create steam. If you do that, you will always have a moist, fast cooked piece of chicken.  Make your own marinade/dressing, or you can simply add water or broth. 

My favorite brand of chicken is Harvestland. The nutritional info for a 4 ounce chicken breast is:

Calories 120

Fat 1 g

Carbs 0 g

Protein 26 g

You can use thighs, too. The nutritional info for a 4 ounce chicken thigh is:

Calories 160

Fat 8 g

Carbs 0 g

Protein 22 g

Serving suggestion.

Have this chicken along side 1/2 cup brown rice and 2/3 cup mixed veggies. 

IIFYM

This plate is only 

Calories 280

Fat 3 g

Carbs 30 g

Protein 30 g

Please, if you give this recipe a go, let me know what you think. Also, share any variations you've come up with and serving suggestions. 

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UPDATE 09/11/15

I had 2 packages of chicken breast that needed to be prepared ASAP. I used my microwave method. 

I dressed one package in balsamic vinegar it, and other package I dressed in ranch dressing and buffalo wing sauce.

Still wanting to cut my cooking time down, I decided to cook both batches at once. 

I don't have a shelf in my microwave, so I stacked one square dish on top of the other (off set). And microwaved them on HIGH for 10 minutes. 

Mini Turkey Meatballs

In an effort to share healthy, easy, homemade recipes, you'll notice that most of my dishes that I share our either baked, grilled, or dry seared in a pan. But what about utilizing your microwave to create healthy meals at home?

Growing up, my grandma was known for her knowledge and use of the microwave. In fact, she once taught classes at her local university about using the microwave, and even has her own cookbook devoted towards microwave dishes.

Using her as my inspiration, I decided I needed to make my recipes even more versatile. Maybe it's in the middle of the summer and you don't want to turn on your oven and overheat your house. Maybe your oven is on the fritz (been there, done that, and had to be creative for 6 straight months before I could replace it). Or maybe you don't want to stand over a hot stove. Whatever it is, you'll love how easy and tasty this dish is. 

Mini Turkey Meatballs

(Baked or Microwaved)

32 oz ground turkey (can substitute chicken or beef)

46 whole grain saline crackers (1 sleeve)

2 large whole eggs

7.4 oz tomato sauce

BAKED

1. Preheat oven to 400°. And line a baking sheet with foil or parchment paper. 

2. Crush crackers (do so either by hand or in a food processor). In a mixing bowl add crushed crackers, ground turkey, eggs, and tomato sauce. Thoroughly mix by hand or with a spoon (I like to get my gloved-hands in it to mix). 

3. Portion out meatball mixture into 1-Tablespoon size portions (I use a cookie scoop).  If not using a scoop, shape the meat into round balls. Place each meatball on the lined baking sheet leaving a small space in between. 

4. Bake for 16 minutes (meatballs will be golden brown). 

Serve and enjoy. 

Yields 77 meatballs (11 servings; 7 meatballs per serving)

You know I love finding a deal. Walmart will mark down meats that are a day or 2 away from their sell-by date. There's nothing wrong with the meat, they just need to reduce it to get it sold. When I find it, and the meat looks fresh, I buy all that I can. I use what I need and freeze the rest. 

These go together so fast and easy! It's one of my go-to dishes. 

Ready to pop in the oven. 

MICROWAVE*

1. Prepare as mentioned above, except

•don't preheat your oven. 

•you don't need a cookie sheet or foil/parchment paper. 

•YOU DO NEED:

-square, glass baking dish

-plastic wrap

2. Scoop meatball mixture into 1-Tablespoon size portions, and place in baking dish, ensuring meatball aren't touching (you can fit 12-16 meatballs in a 8"x8" dish). Cover dish with plastic wrap. 

3. Microwave on 50% Power for 8 minutes. 

Serve and enjoy.

*I recommend if you plan to use the microwave method that you cut the recipe in half. Otherwise, it will take you 5 batches in the Microwave to cook all your meatballs. 

Sealed and ready for the microwave. Covering the dish will keep these meatballs moist and tender. 

Well...hmph. Not everything can go perfectly smooth. I wanted to toast some buns so the kids could have added texture for their meatball subs. Nothing a butter knife can't fix. Added step of scrapping the char off the buns. Oh well. I always say, "It's not burned...it's just more flavor."

So, how do the two cooking methods compare? Taste, moisture, and tenderness were identical. Really, the only difference is that the baked meatballs do have a firmer outer texture. Both were visually pleasing with a golden-brown color. 

Of course, I want you to have the numbers and nutritional facts. One serving is 7 mini meatballs. Eat them on there own, or make them the star of a dish. My husband just came in from work, and ate them cold out of the fridge and loved them. 

The kids wanted Meatball Subs. After scraping the buns, I added a serving of meatballs to the bun, topped with 1/2 C Newman's Own marinara sauce, and about a tablespoon of shredded mozzarella cheese. The heat from the sauce melted the cheese nicely (because I sure wasn't about to put the subs back under the broiler). 

Personally, I decided to skip the bun and cheese. I had the meatballs served over marinara sauce with a big side of steamed cauliflower and broccoli. While I wanted the bun, we ate this for dinner, and I've been trying to taper my carb intake as the day nears an end. 

If you give either method of this recipe a try, I'd love to hear your thoughts. 

Please comment below. And remember to 

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One more thing...

You'll notice I made no mention of seasoning added to the meatball mixture. I chose not to add salt because the crackers add plenty as it is. I did, however, add fresh cracked black pepper. Depending on how you want to serve these will determine your choice of seasoning. 

•Maybe you want to go Italian, and add garlic powder, thyme, and oregano. 

•Maybe you want to add southwestern flare with onion powder, cumin, chile powder, and Mexican oregano. 

•Maybe you're in the mood for Asian flavors. Add ground or fresh ginger, sesame seeds, chile pepper flakes, and garlic powder. 

Banana Berry Topping

Want to satisfy your sweet tooth without feeling guilty? Everyone does. You'll fall in love with my Banana Berry reduction. It's not only delicious, but versatile. 

A few suggestions on how to enjoy this:

•topping for waffles, French toast, or pancakes

•make a parfait with this recipe layered with Greek yogurt and granola

•mix it with your morning oatmeal for added flavor

•have it warm over your favorite ice cream...it's like pie à la mode without the crust. 

Banana Berry Topping

1 medium banana, sliced

56g fresh raspberries (1/4 C)

2oz orange juice

1/8 tsp cinnamon

1 Tbsp brown sugar

1. To a non-stick skillet heated to medium heat add all ingredients and stir (see photo 1).
2. Allow ingredients to cook. "Sauce" will begin to gently bubble (see photo 2). You'll want to stir often. Continue to cook so liquid reduces, fruit softens, and consistency thickens (see photo 3). 

3. Serve warm with one of the suggestions listed above, or however you'd like. 

Yields 2 servings. 

Photo 1

Photo 2

Photo 3

Serving Suggestion. 

Nutritional Facts per serving. 

"This ain't no McMuffin" Recipe

You won't find this in a drive-thru. My version of a McD's classic is low cal, high protein, and low fat...and um, of course, the flavor will make your taste buds dance! 💃🏻💃🏻 and you won't miss the processed cheese (I promise). 

"This ain't no McMuffin"

•1 English muffin (get the refrigerated variety)

•3 slices Canadian bacon

•1/2 C egg whites

•optional: salt & pepper, to taste, and/or 2 Tbs salsa

1. In a non-stick skillet on Medium heat, dry sear Canadian bacon until golden brown. Remove from pan and set aside. 

2. Reduce heat to Medium-Low. If using, mix salt & pepper with egg whites. Scramble until firm and cooked through. Drain off any excess liquid/moisture from eggs. If using, add salsa with eggs while scrambling (makes it easier to eat & heats the salsa, too). 

3. Meanwhile, pop the English muffin halves into the toaster to toast and warm. 

4. Assemble the sandwich with eggs added to the bottom muffin half, topped with Canadian bacon slices, and muffin top. 

#IIFYM breakdown:

Calories: 260 (add 10 if using salsa)

Carbs: 29g

Fat: 3g

Protein: 29g

Absolutely delicious, filling, and perfect any time of the day!

Let me know what you think in the comments below. 

For more recipes, check out my other blog posts ~>~>~>

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My solution for longer, fuller Lashes

👀 there's a reason I'm posting an up close and personal pic of my eye...

I have so many friends that rely on false eyelashes, eyelash extensions, and fiber lashes. Woman love to have long, full, & thick lashes. As I've got older, my lashes started to thin and weren't as long as I wanted. I was always on the hunt for a magic mascara that would make my lashes look full and long, but also a mascara that wouldn't clump and make my lashes look like tiny tarantula legs coming off my eyelids. 

My solution: it's not a cosmetic product. I actually have the longest, fullest lashes I've ever had. I don't have to mess with glues and the trouble to get false lashes to stick (and hopefully stay) on my lids. And extensions have never been something I'd consider because I've heard too many stories of people actually losing their real lashes because of lash extensions. My solution to my problem is actually a vitamin. Yes, a "magic" pill that has caused the hair on my scalp grow longer and fuller, and of course, I'm seeing the same results on my eyelashes! No more buying and trying mascaras that I find out I don't like. Now I'm using an inexpensive brand you can find in any store, and it's all I need. 

Get my solution here:

http://juliesolis.itworks.com/shop/product/322/

And as always, I'd love for you to 

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