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.