High Protein Baked Ziti

MACROS AND CALORIES

6 servings 420 cals 14g fat 35 carb 40 protein

INGREDIENTS;

- 1/2 Box of protein pasta (ziti or penne what ever you can find)
- 1lb of ground beef
- 1 cup of low fat cottage cheese
- 1 cup of low fat mozzarella cheese
- 1/5 cup Parmesan cheese
- 1 jar of pasta sauce of choice (I used Classico Fire roasted tomato and garlic its lower cal then most pasta sauces I have found)
- 1 whole chopped zucchini
- 1/2 chopped yellow onion
- Spices- garlic powder, onion powder, Italian seasoning, salt, and pepper

INSTRUCTIONS;

- Cook your pasta according to the instructions on the back of the box, while that cooks also brown your ground beef adding garlic powder, onion powder, Italian seasoning, salt, and pepper
- Once both noodles and beef are cooked, combine all above ingredients and mix together well
- Transfer all ingredients into a pyrex dish, top with mozzarella and parmesan cheese.
- Bake on 375 for 35 mins
- wait 15mins for it to cool down and serve. (Optional; serve with parsley, red pepper flakes, and more parmesan cheese) ENJOY!

P.S. I typically make DOUBLE the amount so that I can freeze one pyrex dish full and have it ready for a quick dinner on nights I am super busy or don’t feel like cooking. If you are going to freeze a dish, put it in a pyrex DO NOT BAKE IT, cover with foil, and freeze. When you go to eat the frozen dish in the future you can bake it right out of the freezer 375 for 40mins and it taste like you JUST made it!

Baja Shrimp Bowl

 INGREDIENTS (3-4 servings)

- ~1.5 lbs XL peeled & deveined shrimp of choice
(I used Wild Caught Gulf Shrimp)
- Extra virgin olive oil
- 2 tbsp minced garlic
- 2 tbsp of the chipotles in adobo sauce
- Taco/fajita seasoning of choice
- Cooked jasmine rice

Creamy Chipotle Lime Sauce:
- 3/4 cup fat free plain greek yogurt
- 1/2 cup sour cream
- 2 tbsp avocado mayo
- 1 canned chipotle pepper
- 1 tbsp of the chipotles in adobo sauce.
- juice of 1/2 a lime
- 2-3 tbsp of honey
- Salt and garlic powder to taste.

Slaw:
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 red onion thinly sliced
- 1/2 cup fresh chopped cilantro
- Juice of 1 lime
- 2 tbsp olive oil
- 2-3 tbsp honey
- Salt & garlic powder to taste

Additional Toppings:
- Diced avocado
- Grated Cotija
- Fresh chopped cilantro

Note(s): Measurements are estimated. Adjust ingredients to your personal preference.

DIRECTIONS
1. Put together the sauce and the slaw then place in fridge until time to plate.
2. Add the shrimp to a bowl. Drizzle in some olive oil, add minced garlic, seasoning and add a tbsp of chipotles in adobo sauce. Mix till well combined.
3. Cook shrimp in a large greased skillet over medium-high heat for 2-3 minutes per side.
4. Assemble your bowl & ENJOY! 🙌🏻

Thai Green Chicken Curry

• Ingredients

• 2 to 3 tablespoons coconut oil, olive oil may be substituted
• ▢1 medium/large sweet Vidalia or yellow onion, diced small
• ▢1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
• ▢3 cloves garlic, finely minced or pressed
• ▢2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
• ▢2 teaspoons ground coriander
• ▢one 14-ounce can coconut milk, use full-fat for a richer/thicker result but lite may be substituted
• ▢1 to 1 ½ cups shredded carrots
• ▢1 large zucchini, diced into bite-sized pieces
• ▢2 to 8 tablespoons Thai green curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors)
• ▢1 teaspoon kosher salt, or to taste
• ▢½ teaspoon freshly ground black pepper, or to taste
• ▢1 to 2 tablespoons lime juice
• ▢¼ to ⅓ cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
• ▢1 to 2 tablespoons granulated sugar, optional and to taste
• ▢rice, jasmine or basmati or naan, optional for serving

Instructions 

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

Baked Chilean Sea Bass

 

• Chilean Sea Bass – I used 1 lb sliced into 2 thick portions. If your local supermarket doesn’t carry Chilean sea bass, feel free to use mahi-mahi, grouper, or red snapper.
• Butter – Unsalted melted butter.
• Salt and Pepper – Kosher salt and fresh black pepper.
• Paprika – Adds color.
• Lemon – Adds so much flavor!

1. Preheat your oven to 400 degrees F. and allow the Chilean sea bass to rest for at least 20 minutes at room temperature. Cooking it straight out of the fridge will result in uneven cooking.
2. Pat dry the fish with a paper towel and then brush it with melted butter. Season it generously on all sides with salt and pepper. Sprinkle a little paprika on top for color, if desired. Pour the remaining melted butter over each filet.
3. Bake for 15 minutes or until the fish reaches an internal temperature of 145 degrees F. How long you cook it really depends on the thickness of each fish fillet.
4. Once the fish comes out of the oven, squeeze some lemon juice over the top and enjoy it!

One Pan Dumpling Dinner

 

• 2 teaspoons minced fresh garlic

• 1 teaspoon minced fresh ginger

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 2 teaspoons toasted sesame oil

• 2 tablespoons red curry paste

• 1/2 cup full-fat coconut milk or cream

• 1/2 cup water

• 5 cups chopped bok choy

• 20 frozen chicken and vegetable or pork and vegetable dumplings

• 3 tablespoons chopped cilantro

• 1/4 cup thinly sliced green onion

• 2 teaspoons toasted sesame seeds

• chili crunch oil (optional)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Stir together garlic, ginger, soy sauce, rice vinegar, sesame oil, curry paste, coconut milk, and water in a casserole dish until well combined. Add bok choy and toss lightly. Top with dumplings and cover casserole with foil.

3. Bake in the preheated oven until dumplings are heated through at the center, about 25 minutes. 

4. Divide dumplings and bok choy among serving plates and top with sauce from the pan. Top evenly with cilantro, green onions, sesame seeds, and drizzle with chili crunch oil. 

Juicy Champagne Turkey

 Champagne in your turkey? Yes, you heard that right! 

 Say goodbye to dry turkey and say HELLO to the hack that’ll leave your guests begging for the recipe! Continue reading or click the  in the @allrecipes bio for the full recipe. 

Ingredients:

2 tablespoons dried parsley

2 tablespoons ground dried rosemary

2 tablespoons rubbed dried sage

2 tablespoons dried thyme leaves

1 tablespoon lemon-pepper seasoning

1 tablespoon salt

1 (15 pound) whole turkey, neck and giblets removed

1 medium orange, cut into 8 wedges

1 medium onion, chopped into large pieces

1 medium carrot, cut into ½-inch slices

2 stalks celery, cut into ½-inch slices

1 (750 milliliter) bottle champagne

1 (14.5 ounce) can chicken broth

Directions:

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey.

Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl.

Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen string, then tuck the wings under the body.

Place turkey on the foil in the roasting pan. Pour champagne and chicken broth over turkey, making sure to get some liquid in the cavity.

Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.

Roast turkey in the preheated oven until juices run clear, 2 ½ to 3 hours. Uncover turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (80 degrees C).

Remove turkey from the oven, cover with two sheets of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.

Healthy High Protein Broccoli Cheddar Soup

-1/4 cup butter

-1/2 onion, chopped

-1/4 cup flour

-2 cups Cottage Cheese

-4 cups chicken broth or milk

-4 cup shredded cheddar cheese

-4 cups chopped, cooked broccoli

-1 cup chopped or shredded carrots

1. Blend your cottage cheese, broth (minus 1-2 cups), and cheddar until smooth.

2. Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes

3. Slowly whisk in 1-2 cups of broth into flour mixture

4. Slowly whisk cheese and broth blender mixture in and bring to a simmer.

5. Add salt, pepper, garlic powder, onion powder as well as broccoli and carrots. 

6. Lower heat to slow simmer and cook for 25-30 minutes until veggies are tender.

Giant Baked Italian Sub

 

15 oz. Loaf French Bread (or use 4-6 individual sub rolls)Olive Oil1+1/4 tsp Italian Seasoning, divided14 oz. Sliced Deli Ham2.5 oz. Turkey Pepperoni (or regular pepperoni)8 oz. Sliced Provolone Cheese1/4 of a Large Head Iceberg Lettuce, sliced thin (5 oz.)1 Large Tomato, sliced in thin rounds (6 oz.)1 Cup Whole Pepperoncinis, stems removed (5 oz.)Italian Dressing (we use Wish-Bone)

 Preheat the oven to 375°F.

 Slice the bread in half through the middle and place it cut side up on a baking sheet. Drizzle both sides of the bread with olive oil and sprinkle with 1 tsp Italian seasoning.

 Layer provolone cheese on the the top piece of the bread and sprinkle with the remaining 1/4 tsp Italian seasoning. Place the ham in a layer on the bottom piece of bread, followed by the pepperoni.

 Bake for about 18 minutes, until the cheese is melted with deep golden brown spots and the bread is crisp and toasted.

 While the sub is in the oven, toss the tomatoes, pepperoncinis, and iceberg lettuce generously in Italian dressing.

 Layer the veggies on top of the ham and pepperoni and place the cheesy bread on top. Cut in six sections along a diagonal angle and enjoy!