This decadent pasta comes together in a snap and tastes so amazing, you’ll think you’re at a restaurant! By using better for you ingredients, this dish is a great addition to your healthy week night menu!
Tag: healthy
Turkey Stuffed Zucchini
This recipe is so simple, with minimal ingredients, and is good for you! Low in fat and carbs, but not lacking in flavor, this meal is easily prepped ahead of time for a great week night option!
Spinach and Mushroom Lasagna
If you’re looking for a Sunday dinner that won’t make you fall completely off track, look no further! This recipe is comfort food that you don’t have to feel guilty about!
Spinach and Mushroom Lasagna
- 9 whole wheat lasagna noodles
- 1 lb ground turkey
- 1 jar Prego Heart Healthy Roasted Red Pepper spaghetti sauce
- 2 cups fresh baby spinach, chopped
- 2 cups part-skim ricotta cheese
- 1 cup baby portabella mushrooms, sliced
- 1 small sweet onion, diced
- 1 cup mozzarella cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Cook noodles according to directions on box, rinse with cold water.
- Meanwhile, mix ricotta and spinach together, set aside.
- Cook ground turkey with onion and garlic powder and Italian seasoning until no longer pink.
- Stir in mushrooms and sauce, simmer for 5 minutes.
- Spray 9×13 casserole dish with nonstick spray.
- Layer 3 noodles in the bottom of the pan. Top with 1/3 of ricotta mixture, followed by 1/3 of meat mixture, and finished with 1/3 cup of mozzarella cheese.
- Repeat step 6 for two more layers.
- Bake lasagna at 400 for 30 minutes.
Summer Veggie Bake
Life has been crazy this week, and I will admit that I have not gotten myself into the gym yet. But! That does not mean I give up! This fitness thing is a continuing journey and one bump in the road doesn’t mean you turn around and give up!
That being said, eating healthy is one thing that I still try to stick with at least 2 out of 3 main meals of the day (plus snacks). This side dish is so delicious and is a great way to use up all those garden vegetables! I was a little skeptical when I first made this, because I’ve never really been a huge fan of zucchini or yellow squash. Once I tried it, I was instantly hooked! I’ve seen a few variations of this same recipe on other websites, but modified it to what I had in the house and was very happy with the results!
Summer Veggie Bake
- 2 large russet potatoes, scrubbed clean
- 1 large yellow squash
- 1 large zucchini squash
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon crushed red chili pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup shredded cheese
- Slice potatoes, yellow squash, and zucchini into slices, about 1/4 inch thick.
- Alternate vegetable slices in greased 1 quart casserole dish, standing up.
- Drizzle olive oil over the vegetables. Top with seasoning.
- Bake vegetables at 425 for 30 minutes, covered.
- Uncover, top with cheese, bake for another 15 minutes.
21 Day Fix Container Count
1 yellow
1 green
1 blue
1 tsp
Fiesta Chicken Salad
What a crazy weekend this has been! I feel like I have been on the go nonstop, but I have been very productive! Dan and I managed to motivate and go to the gym both days this weekend which feels AMAZING! I also spent a few hours meal prepping today to help me not feel so busy during the week. It DEFINITELY helps when I want to hit the gym after work, but also want to have a home cooked meal.
A great idea for meal prep is making something in bulk that is healthy and easy to bring work. This Fiesta Chicken Salad is a great option when you’re trying to eat better and want to pack a lunch instead of spending money going out every day. This recipe will easily make enough to last one person a week!
Fiesta Chicken Salad
- 1 lb boneless skinless chicken breast, cooked and shredded
- 1 small can corn, drained
- 1 can low sodium organic black beans, drained and rinsed
- 1 can Rotel (I used hot, but you can also use Original if you aren’t a big spicy fan), drained
- 2 Tablespoons plain Greek Yogurt
- 1 Tablespoon Cajun seasoning
- 1/4 cup cilantro, chopped
- Mix chicken with vegetables and cilantro in a large bowl.
- In a separate bowl, mix Greek Yogurt with Cajun seasoning until blended.
- Mix yogurt mixture into chicken, stirring well.
- Refrigerate at least one hour before enjoying.
Note: This chicken salad is great served on Romaine lettuce leaves, in pita bread, or on it’s own! For an extra crunch, try topping with crushed tortilla chips!
21 Day Fix Container Count (1/4 of recipe)
1 red
1/2 yellow
1/2 purple
The Adventures of a Foodaholic 