Chicken Parm Stuffed Peppers

Chicken Parm Stuffed Peppers

Chicken Parm Stuffed Peppers

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Entree
Servings 8 servings
Calories 199 kcal

Ingredients
  

  • 4 each bell pepper
  • 1/2 cup Parmesan cheese
  • 1 TBSP garlic, minced
  • 1 1/2 cup marinara, reduced calorie
  • 1 TBSP parsley
  • 12 ounces chicken, shredded
  • 4 ounces mozzarella cheese, light

Instructions
 

  • Preheat oven to 400 degrees.
  • In large bowl, combine parmesan, garlic, marinara, and season with salt and pepper. Stir until combined, then gently for into chicken.
  • Spoon mixture into halved bell peppers (remove seeds and membranes) and sprinkle with mozzarella cheese.
  • Pour chicken broth into baking dish (to help peppers steam) and cover with foil.
  • Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
  • Garnish with parsley.

Notes

Nutrition

Sodium: 411mgCalcium: 190mgVitamin C: 171.6mgVitamin A: 4000IUSugar: 3gFiber: 2gPotassium: 24mgCholesterol: 63mgCalories: 199kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.1gSaturated Fat: 5gFat: 8gProtein: 23gCarbohydrates: 10gIron: 0.7mg
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Chow Mein

Chow Mein

Chow Mein

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Entree, Side Dish
Cuisine Chinese
Servings 8 1 cup servings
Calories 80 kcal

Ingredients
  

  • 1 large spaghetti squash
  • 1/4 cup braggs aminos
  • 1 tbsp garlic, minced
  • 1/4 tsp pepper
  • 1 each onion, diced
  • 1 bunch celery
  • 2 cups coleslaw mix
  • 1 can water chestnuts
  • 1 container mushrooms

Instructions
 

  • Cut spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 9x13 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 for 20 minutes until flesh is easy to indent. (You do not want to overcook spaghetti squash or it will be mushy. I like to leave a little crunchy for this recipe). Once done, shred with fork so it break apart into strings. Set aside.
  • Dice celery and onion.
  • Lightly coat deep skillet pan with olive oil over medium heat.
  • Add, garlic, onion, celery, water chestnuts, mushrooms and cook, stirring often, until tender, about 3-4 minutes.
  • Stir in cabbage until heated through, about 1 minute.
  • Stir in spaghetti squash and braggs aminos until well combined, about 2 minutes.
  • Serve immediately.
  • *this recipe would be great with shrimp!

Notes

Nutrition

Sodium: 735mgCalcium: 40mgVitamin C: 28.9mgVitamin A: 850IUSugar: 5gFiber: 3gPotassium: 91mgCalories: 80kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 0.4gFat: 2gProtein: 3gCarbohydrates: 14gIron: 0.7mg
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Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Entree
Cuisine Mexican
Servings 12 servings
Calories 263 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 2 1/4 pounds rotisserie chicken or cooked shredded chicken
  • 1 medium onion
  • 2 tbsp garlic, minced
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 1/3-1/2 cup red enchilada sauce
  • 4 large zucchini
  • 1 cup mexican shredded cheese

Instructions
 

  • Preheat oven to 350 degree.
  • In a large skillet, over medium heat, heat oil. Add onion and cook until soft. Add garlic, cumin, and chili powder. Cook about 1 minute. Add in chicken and 1 cup of enchilada sauce and stir until coated.
  • On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with about 3 ounces of chicken mixture. Rollup and transfer to a baking dish. Repeat until remaining zucchini and chicken mixture is gone.
  • Spoon remaining enchilada sauce over zucchini enchilada and top with cheese.
  • Bake until these is melted and enchiladas are warmed through, about 20 minutes.

Notes

Nutrition

Sodium: 724mgCalcium: 170mgVitamin C: 28.1mgVitamin A: 500IUSugar: 4gFiber: 2gPotassium: 320mgCholesterol: 73mgCalories: 263kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.3gSaturated Fat: 7gFat: 15gProtein: 25gCarbohydrates: 9gIron: 1.4mg
Keyword casserole, chicken, spicy
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Greek Chicken Salad

Greek Chicken Salad

The amazing flavors of oregano, parsley, coriander come together in this salad nicely!

Greek Chicken Salad

Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Course Entree
Servings 6 skewers
Calories 189 kcal

Ingredients
  

  • 1 1/2 pound chicken breast cut into approximately 1 inch cubes
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 1 Tbsp virgin olive oil
  • 1 Tbsp garlic, minced
  • 2 tsp oregano, dried
  • 1/2 tsp parsley, dried
  • 1/2 tsp coriander
  • 3/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 each Romaine Lettuce
  • 1 packet cherry tomatoes
  • 1 each English cucumber
  • 6 ounces fat free feta
  • 12 TBSP Opa taziki Ranch

Instructions
 

  • In a large bowl, whisk together all ingredients except chicken.
  • Once mixed add in cited chicken. Cover and refrigerate for 30-45 minutes.
  • Heat grill to medium-high heat.
  • Thread chicken onto metal or wooden skewers. Be sure to soak wooden skewers for 30 minutes.
  • Oil the grates of the grill or grill pa ad place skewers on them.
  • Grill the chicken for 3-4 minutes then flip to over and frill the other side for 3-4 minutes or until chicken is cooked thoroughly.
  • Once chicken is cooked, dice romaine lettuce.
  • Cut english cucumber, take out seeds and dice.
  • In a bowl layer, salad, cucumber, tomato, feta.
  • Top with 3-4 ounces of cubed chicken and OPA Taziki Ranch dressing.

Notes

Nutrition

Sodium: 885mgCalcium: 180mgVitamin C: 9.9mgVitamin A: 350IUSugar: 0.3gFiber: 1gPotassium: 64mgCholesterol: 81mgCalories: 189kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 0.3gSaturated Fat: 1gFat: 6gProtein: 30gCarbohydrates: 5gIron: 1.1mg
Keyword low carb, meal prep, protein
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Greek Chicken Skewers

Greek Chicken Skewers

Lemon, garlic, oregano and parsley add amazing flavor to these skewers.  This was an absolute favorite!

Greek Chicken Skewers

Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Course Entree
Servings 6 skewers
Calories 133 kcal

Ingredients
  

  • 1 1/2 pound chicken breast cut into approximately 1 inch cubes
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 1 Tbsp virgin olive oil
  • 1 Tbsp garlic, minced
  • 2 tsp oregano, dried
  • 1/2 tsp parsley, dried
  • 1/2 tsp coriander
  • 3/4 tsp kosher salt
  • 1/8 tsp black pepper

Instructions
 

  • In a large bowl, whisk together all ingredients except chicken.
  • Once mixed add in cited chicken. Cover and refrigerate for 30-45 minutes.
  • Heat grill to medium-high heat.
  • Thread chicken onto metal or wooden skewers. Be sure to soak wooden skewers for 30 minutes.
  • Oil the grates of the grill or grill pa ad place skewers on them.
  • Grill the chicken for 3-4 minutes then flip to over and frill the other side for 3-4 minutes or until chicken is cooked thoroughly.

Notes

Nutrition

Sodium: 452mgCalcium: 40mgVitamin C: 8.3mgVitamin A: 150IUSugar: 0.3gFiber: 1gPotassium: 64mgCholesterol: 71mgCalories: 133kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 0.3gSaturated Fat: 1gFat: 5gProtein: 21gCarbohydrates: 3gIron: 1.1mg
Keyword low carb, protein
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