Tag: Veggies

Zucchini Boats

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Hi there! If anyone else has a garden this summer, then I’m sure you can relate to the abundance of veggies that are coming from that garden right now, right?! Unfortunately for me, the only thing in abundance is massively large summer squash. I mean, seriously? Look at the size of these things! It’s just not normal.

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Anyway! I’ve seen some zucchini boats floating around the blog world and internet world and since I had a decent sized zucchini (not obscenely large like the summer squashes above), I figured that was the perfect thing to make this week! I didn’t want to stuff it with ground chicken since I just used ground chicken in my Summer Squash and Zucchini Lasagna that I made last week, so my mom suggested that I buy uncooked chicken sausage, take it out of the casing and cook it on the stove as I would ground chicken or sausage. Mom, this was a great idea! Chicken sausage is so much more flavorful than ground chicken so it’s always a great addition to a veggie-filled meal.

I also cooked up my favorite veggies to have in any dish: onions, peppers, broccoli and corn. As I thought about what I could use to help keep everything together in the boats, as well as provide a little boost of flavor, I remembered another trick from mom: add cream cheese or any other type of cheese dip to veggies, because it makes it seem like you’re eating a rich, cream sauce when you’re not! Mixing red sauce and cream cheese was just what the dish needed! I highly suggest trying this recipe if you, too, have zucchini and/or summer squash growing out of your ears.

Zucchini Boats- Stuffed with veggies & a light creamy red sauce

  • 1 large zucchini
  • 3 uncooked chicken sausage links
  • 3/4 cup chopped onion
  • 3/4 cup chopped green pepper
  • 3/4 cup chopped broccoli
  • 3/4 cup frozen corn
  • 1/2 cup marinara sauce
  • 1 tbsp. cream cheese
  • herbs and seasoning

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1. Slice the zucchini lengthwise and scoop out the seed part to create the “boat” that will hold the stuffing.

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2. Cut up the veggies and cook them in the pan. I always cook the onions first (for about 3 minutes or until translucent) and then I add the green peppers, broccoli and then corn. While these are cooking, I throw all sorts of herbs and seasonings into the pan: sea salt, pepper, garlic powder, Italian seasoning, oregano, etc.

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3. When the veggies have finished cooking, remove from the pan and add the chicken sausage (removed from the casing). Cook just as you would cook ground chicken. When it’s fully cooked, the veggies back in, as well as 1/2 cup of marinara sauce and 1 tbsp. of cream cheese. The cream cheese helps to make a nice, smooth sauce (learned this tip from mom).

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4. Once everything is combined, scoop it into the boats, top with cheese and bake at 350* for 20 minutes. After 20 minutes, broil for 5 minutes or until the cheese gets nice and browned.

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2 words: Holy.Yum! Such a healthy and light summer meal! Now I just have to figure out what to make with the 3 ginormous summer squash and 1 more good sized zucchini….

Questions for you: What’s your favorite recipe that incorporates zucchini’s and/or summer squash? I’m in desperate need of good ideas!! Do you have a garden? What’s your favorite summer veggie?

Chicken Sausage & Veggie Quinoa Salad w/Lemon-Basil Dressing

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Hey there! After I made that delicious Caprese Orzo Salad, I knew that more summer salads were in my future, and boy was I right! This past weekend was another hot and humid one, so the last thing I wanted to do was turn on the oven and make a big, hot meal. Not only did I not want to cook that, I didn’t want to eat that; no need in raising the body temperature any more than it already was! I got another craving for chicken sausages, so I picked up a package at Market Basket along with some veggies and quinoa. I wasn’t sure if I wanted to do a pasta dish or quinoa dish, but the sale on quinoa made that decision very easy!

I went into the meal with really no recipe but did consult a blog for the “dressing”. Originally, I wanted to use marinara sauce and bake the dish, but once I decided that I would rather have a cold salad, those ideas/plans went out the window. Luckily, I was able to find an easy recipe for the dressing (found it here– I only used the dressing recipe, although the rest of the recipe looks delish!) and the rest I just threw together.

Chicken & Veggie Quinoa Salad with a Lemon-Basil Dressing

  • 3 Chicken sausage links
  • 3/4 cup dried quinoa
  • 1 1/4 cup chicken broth (reduced sodium)
  • 1 cup chopped onions
  • 3/4 cup chopped green peppers
  • 1 cup chopped broccoli
  • Corn from 1 ear of corn
  • 4 tbsp. lemon juice
  • 3 tbsp. olive oil
  • 1 garlic clove, minced
  • 1 tsp honey or agave
  • 1 tbsp. finely chopped basil

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1. Bring chicken broth and quinoa to a boil. Reduce heat and let simmer for about 15 minutes. While the quinoa is cooking, chop your veggies. Let the onions cook first (about 3 minutes) and then add the green peppers, broccoli and corn. I poured a little of the leftover chicken broth into the veggie pan to help steam the veggies a little.

2. Cut up the chicken sausage and add to the veggies.

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3. Prepare the dressing: combine the lemon juice through chopped basil. Once the quinoa and veggies and sausage are done, combine and pour the dressing onto the mixture. Mix well.

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I put mine in the fridge to cool before eating, but my sister thought eating cold meat was weird, so she heated hers up. I don’t mind eating cold meat, especially on a hot day, so I served mine cool and loved it! Although it seems like you might need something extra on the side to make this a full “meal,” I was fully satisfied with this “as is”. Ok, that’s a lie, Danielle did make garlic bread that was really tasty to eat along side this salad. Everything in moderation, right?!

Questions for you: Do you like chicken sausage? Do you mind eating cold meat or would you rather it hot?

Ok, I really need a grill…

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Yeah, I mean, this meal came out SO good, but I think it would have totally topped the charts had I been able to cook it on a grill. Next gym paychecks go to: buying a grill! I don’t know how we survived all of last spring/summer/fall sans a grill, but I know that I won’t be able to do that this year. Maybe I can get my dad to go shopping with me for one (hint, hint).

Anyway, before I get into the details of the meal I made on Tuesday night, let’s chat about how much I have learned to LOVE Tuesday’s. Don’t get me wrong, I love teaching so much and love my current schedule of Monday’s, Wednesday’s, Thursday’s (double) and every other Saturday, but there is really nothing like the feeling I have all day on Tuesday knowing that I can go home right after work.  I also like that I have the option of working out or taking a rest day, pending on what I have going on after work, what my week of workouts looks like, and how I am feeling physically. The nice weather makes me want to work out more (ie: go running, walking, anything outside), so on Tuesday I got home relatively early (6:15- that never happens) and decided that I could squeeze in a quick 30 minute workout, focusing mostly on strength and core. 32 minutes later, I was done, ready for a shower, glass of wine and a meal I had planned out in my head since Sunday, so let’s get to it, right?!

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We New Englanders are finally experiencing the spring weather we have been waiting for since, oh, the past couple of months.  Along with the warmer, sunnier weather comes my craving for all things associated with grilling and BBQ’ing, so I decided to take one of my favorite grilling meals and make it in my oven.  And, you know what? It came out WAY better than I had hoped it would. I marinated the chicken overnight and I cannot describe in words how flavorful it was.  The shrimp was just OK, but the veggies, especially the mushrooms, more than made up for it. And, what’s not to love about corn on the cob and baked sweet potatoes?!

Chicken, Shrimp & Veggie Kabobs

For the chicken marinade:

  • 4 chicken breast tenders
  • Juice of 1/2 a lemon
  • ~1/4-1/3 cup white wine
  • ~1 tsp. ground pepper
  • ~1/2 tsp. sea salt
  • Few heavy shakes of Mrs. Dash

Veggies:

I cut up peppers, onion, zucchini, summer squash and mushrooms.  I didn’t measure, but I eye-balled about how many I thought I would need to make the skewers figuring there was really no right or wrong with how many I used.

Directions

1. Create the lemon-pepper marinade the night before and let the chicken sit in it for about 24 hours to get that really delicious lemon-pepper taste.

0292. The next day, when you’re ready to make the meal, pour yourself a glass of vino, get your apron on, and get to work!

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3. Pre-heat your oven to 375*, wrap your sweet potato in aluminum foil and place it in the oven right on the metal racks.

4. Cut up your veggies and chicken and arrange everything so you can easily skewer however you desire.

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031I created my kabobs by alternating veggies and chicken on some, veggies and shrimp on some and then for the leftover chicken, I just put all of the pieces on one skewer. I sprinkled on a little more pepper, sea salt, garlic powder and Mrs. Dash once the skewers were created.

5. Place in the oven and bake for about 20 minutes (watch closely because you could need more or less time depending on how you cut your veggies and chicken). While the kabobs are cooking, steam your corn.  I also had to finish off my baked potato in the microwave since I didn’t start it early enough.

032When everything is done, place on a plate, add some butter to your corn and sweet potato (yes, this is a must) and enjoy!

035Look at those colors!! My mouth was so happy as it tasted all of the different flavors in this dish, especially the chicken. Wow, was that good! I am so excited for leftovers and think I will probably put the kabobs on a salad for a work lunch this week.

Questions for you:Do you have a grill? Suggestions for a good, affordable, no-frills grill? What’s your favorite summer meal?

Spaghetti Squash Casserole

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So, I teased you yesterday when I posted a picture of the meal I made on Tuesday night, so I figured it was only fair for me to share it with you now! We are in the midst of getting ready to host Amy’s sister, and our dear friend, Sara’s baby shower, so things are likely a bit hectic in our household!

I bought a spaghetti squash last week, but never got around to making anything with it (I made this meal instead.), so I figured this was a great week to use it before it went bad.  Plus, after I’ve been away on a little trip where I’ve eaten out and eaten more indulgent foods and desserts than normal, I always like to “detox” a bit upon my return by eating loads of veggies.  This meal certainly helped to get me back on the right track! Loaded with veggies, chicken breast and some light cheese, you can enjoy a generous portion, guilt-free.

Spaghetti Squash Casserole

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Ingredients:

  • 1 small-medium spaghetti squash
  • 1/2 cup onion
  • 1/2 cup green pepper
  • 1/2 cup zucchini
  • 1/2 cup summer squash
  • 3/4 cup broccoli
  • 1-2 tsp minced garlic
  • 2-3 thinly sliced chicken breasts, cut up into small cubes
  • 2 tbsp reduced fat cream cheese
  • 2 tbsp goat cheese
  • 2 tbsp parmesan cheese
  • 2 tbsp Italian bread crumbs
  • Oregano
  • Basil
  • Italian Herbs & Seasoning
  • Salt & Pepper
  • 1-2 cups of pasta sauce
  • Little bit of shredded cheese

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Directions

1. Start a pot for the spaghetti squash (refer to this post for better instructions!) and begin to cut up your veggies. Heat a pan with a little bit of EVOO and add in the onions and minced garlic. Let those soften and cook for about 5 minutes. Next, add in the green peppers and let those cook with the onions for another 2 minutes or so.  Finally, add in the remainder of the veggies. Add in your spices of choice. I like to add in a couple heavy dashes of wine, because well, “wine not” (as my mom says).

0412. When the water is boiling for the spaghetti squash, place it in the pot and boil for 15-30 mins (depending on the size of the spaghetti squash that you get).

3. When the veggies are cooked, remove from the pan and set aside. Cut up your chicken and cook it in the same pan you cooked the veggies in.

0444. Once the spaghetti squash is cooked, remove, let cool and use a fork to get the “spaghetti” out. Once the chicken is cooked, add it to the veggies and mix together. Add in the cheeses, bread crumbs, 1 tbsp or oregano and 1 tbsp of Italian Herbs & Seasoning and a few dashes of basil. Stir well to ensure that the cream cheese and goat cheese melt. Add in 1-2 cups of sauce and place mixture into a baking dish. Top with cheese and bake for 20 mins at 375*. I broiled mine at the end to get that nice, crispy topping.

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046Get a bowl, serve yourself a nice heaping of this, and add some extra sauce on the side if you need more (I always need more sauce).

049Voila! here you go. This meal did take some time, but it was worth it. My sister came home from travel and had some and was raving about it! I think this would also freeze well, so if you made a big batch, you could have some for later.

Questions for you: Do you feel like you need a “detox” when you get home from a trip? What’s your favorite healthy meal to make or eat? I love Life Alive if I’m not cooking:)

Boston Has My Heart.

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**edited to add- As I posted on Facebook yesterday, I had this post all ready to go up yesterday, but after Monday’s horrific events in Boston, I just couldn’t do it. I wasn’t sure what to say or how to say it, so I ended up doing my best to avoid social media all together. I realize for most people, this was a source of comfort and way to express emotions and connect, but I really just had to step away for some time. To all my readers out there, I hope everyone is safe and that your friends and family are safe as well. The texts, emails and phone calls I received to make sure I was safe were overwhelming. I was, and am, safe and am fortunate that all of my friends who were at the marathon are safe as well. Boston is the strongest city around, so I know we will overcome this.

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I’m not the best with words or transitions, and am not even really sure how to segway into my original post, but here goes nothing…

Hey everyone! How’s it going? I swear the birthday talk and posts are almost done:) Even though I nursed an awful headache all morning, I pulled myself together to go out for a birthday lunch. I had really wanted to go to Local 149 in Southie, but since I knew my patience was low, I opted to avoid the parking and probable lines and suggested that we go to Not Your Average Joe’s right near us in Medford. The greasy food and fountain soda did the trick. I felt a million times better not long after we got there!

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Yes, all 3 of those drinks are mine. I needed a lot of liquid and wasn’t sure what was going to do the trick so I went for a variety: booze, soda, water. The Diet Pepsi did the trick! My sister’s recent hangover cure is a milkshake, so we swung through McDonald’s after lunch and I just had to get myself a sundae! I’ll tell ya, I felt human again after these! So much so, that I was able to come home, pick up around the house and clean my room! boom! Take that, hangover;)

I got a pleasant interruption midway through the afternoon. MORE birthday flowers… AND chocolate covered strawberries. I am a lucky girl!

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Rachel stopped by a little while later and it was fun catching up, hashing & rehashing, and playing with Millie (her sweet pup!).

After Rachel left, I started to make a healthy dinner to try to redeem my not so healthy lunch (I don’t regret any of it, though! It was just what the doctor ordered.). I stocked up on a bunch of veggies at the grocery store because I was not sure what I was going to be in the mood to make on Sunday night. I took my mom’s tip and sautéed up a huge batch of veggies (EVOO, wine, garlic, seasonings) to have handy for the week. I also had a few chicken sausage links leftover from when I made my Chicken Sausage & Veggie Sauce Spaghetti Meal, so I also cooked up some of those. To accompany the chicken sausage and veggies, I made a batch of quinoa/brown rice blend (love this stuff!).

I probably cooked about 3/4 cup of each veggie, few dashes of wine and garlic, and a few shakes of different herbs/seasonings and let everything simmer for about 30 minutes on med/low heat.

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039When the veggies were about halfway done, I started my quinoa and chicken sausage.

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041Once everything was cooked, I placed some veggies in a bowl, topped with chicken sausage and goat cheese and gave myself a serving of quinoa. I wasn’t sure what to use for a sauce for the veggies and chicken sausage, but out of sheer laziness, I settled on using a little marinara sauce which was actually a pretty good idea!

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045Yum! This meal was so warm and comforting. And it was really very easy! I packed up all the leftovers and am excited to have a bunch of nice veggies and quinoa handy for meals throughout the week. If any of you have any ideas/suggestions for how I can use these in a meal this week, please share! I also have a sweet potato that I want to do something with, too, as well as a spaghetti squash. So many options!

Questions for you: What was a memorable meal from the weekend? Do you like to “stock up” on foods so you can have quick and easy meals during the week?