Autumn Squash Zoodles

Autumn Squash Zoodles

Ingredients

  • 2 Package of Butternut Squash Veggie Spaghetti
  • 2 Chicken Breasts
  • 1 Tbsp Oil
  • 1 Cup Dried Cranberries, 50% less sugar
  • 1 Cup Walnuts, chopped
  • Salt and Pepper, to taste
  • 1 Tbsp. Fresh Thyme
  • 2 Tbsp. Balsamic Vinegar
  • 3 Tbsp. Honey

Instructions

  1. Heat a large skillet over medium high heat and add oil.
  2. In a small bowl, whisk together balsamic and honey. Then set aside.
  3. Place the chicken in the skillet and season lightly with salt and pepper. Cook until internal temperature reaches 165 F.
  4. Add in butternut squash veggie spaghetti into the skillet with the chicken. Toss with a tongs to coat evenly with excess oil from the chicken.
  5. Add in dried cranberries and chopped walnuts into the pan. Mix together with the tongs. Cook for about 7-8 minutes until veggie spaghetti is tender.
  6. Add the balsamic and honey glaze and toss gently to mix.
  7. Cook for another 2-3 minutes. When serving, garnish with fresh Thyme.
http://celebratemore.com/home/autumn-squash-zoodles/

Bacon Carbonara Pasta

Bacon Carbonara Pasta

Yield: 6

Ingredients

  • 1 Lb. Spaghetti
  • 10 Slices Bacon, cut into small pieces
  • 3 Large Eggs
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Coarse Ground Black Pepper
  • 1 Cup Shaved Parmesan
  • 1 Cup Frozen Peas (optional)

Instructions

  1. Cook pasta according to package directions. Before draining, set aside 1/2 cup pasta water. Drain pasta, but do not rinse.
  2. In a large cast iron skillet add bacon and cook until crisp.
  3. Turn off heat, remove bacon from pan then add pasta to pan and toss in bacon fat.
  4. Add eggs, salt, pepper and Parmesan cheese to a bowl and whisk well.
  5. Add egg mixture slowly to skillet while tossing pasta quickly to prevent it from scrambling.
  6. Add in 1/4 cup pasta water and peas, tossing to create a saucy consistency, adding more water if needed to achieve desired thickness.
  7. Top with bacon and serve.
http://celebratemore.com/home/bacon-carbonara-pasta/

Triple Layer Lasagna

Triple Layer Lasagna

Yield: 12

Ingredients

  • 1/2 Box Lasagna Noodles
  • 2 Jars Marinara Sauce
  • 4 Cups Mozzarella Cheese, shredded
  • 2 Eggs, lighten beaten
  • 1 Lb. Italian Sausage, cooked and drained
  • 15 Oz. Ricotta Cheese
  • 1/2 Cup Parmesan Cheese, grated

Instructions

  1. Preheat oven to 375ºF.
  2. Cook pasta according to package directions; drain and separate.
  3. In large saucepan, combine cooked meat and 1 1/2 jars marinara sauce. Simmer 5 minutes.
  4. In large bowl, combine ricotta, 3 1/2 cups mozzarella, parmesan and eggs.
  5. Grease 13x9 inch baking dish. Spread 3/4 cup marina over bottom of dish.
  6. Place 3-4 lasagna noodles on bottom, overlapping slightly.
  7. Spread half of cheese mixture over lasagna followed by half of meat mixture.
  8. Add another layer of noodles, followed by remaining cheese and meat mixtures.
  9. Cover last layer with remaining noodles and remaining marinara sauce. Then sprinkle with remaining mozzarella cheese.
  10. Cover with foil and bake 30 minutes. Remove foil and bake additional 10 minutes.
  11. Let stand 10 minutes before serving.
http://celebratemore.com/home/triple-layer-lasagna/

Chicken Parmesan

Chicken Parmesan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

  • 4 Chicken Breasts, pounded into 1/2 inch thickness
  • 1 Egg
  • 1/4 Cup Milk
  • 1/2 Cup Breadcrumbs, dried, seasoned
  • 1 Jar (24 oz.) Spaghetti Sauce
  • 1 1/2 Cups Mozzarella Cheese, grated
  • 2/3 Cup Parmesan Cheese, grated
  • 1 Lb. Spaghetti, cooked per package directions

Instructions

  1. Preheat oven to 350ºF.
  2. Add breadcrumbs to wide, shallow bowl.
  3. In separate wide, shallow bowl, whisk together egg and milk.
  4. Coat one chicken breast in egg mixture first, then coat with breadcrumbs. Repeat with remaining chicken breasts. Place chicken breasts in single layer in baking dish.
  5. Top each breast with a layer of each cheeses. Top with sauce, followed by another layer of each of the cheeses.
  6. Bake for 30 minutes or until juices run clear and cheese starts to brown.
  7. During last 15 minutes of baking, cook spaghetti noodles.
  8. Serve chicken on top of hot, cooked spaghetti.
http://celebratemore.com/home/chicken-parmesan/

Stuffed Bell Peppers

Stuffed Bell Peppers

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4

Ingredients

  • 4 Medium Bell Peppers (any color)
  • 2 Tbsp. Olive Oil
  • 1 Lb. 93% Lean Ground Turkey
  • 1 Small Onion, chopped
  • 1-2 Cloves Garlic, minced
  • 1 Packet Mrs. Dash Taco Seasoning
  • 3/4 Cup Water
  • 1 Can (8 Oz.) No-Salt Added Diced Tomatoes
  • 1 Bag Frozen, Steamable Brown Rice
  • 1 Can (15 Oz.) No-Salt Added Black Beans
  • 1/2 Cup Reduced-Fat Shredded Cheese (Mexican Blend or Sharp Cheddar)

Instructions

  1. Preheat oven to 350ºF
  2. Cut top and membranes out of peppers. Cook them in boiling water for 5 minutes, remove and turn upside down to drain well.
  3. Heat oil in large nonstick skillet over medium-high heat. Cook onion and garlic until onions and translucent.
  4. Add turkey meat and seasoning, cook according to package directions.
  5. Steam brown rice in microwave according to package directions.
  6. Once meat is cooked and seasoned, add black beans, rice and tomatoes.
  7. Spoon mixture into peppers and bake for 30 minutes. During last 5 minutes of cooking, sprinkle shredded cheese on top.

Notes

Try grilling peppers in an aluminum pan for a roasted pepper flavor. Add other veggies and seasoning into the mix to make it your own.

http://celebratemore.com/home/stuffed-bell-peppers/

Shrimp Scampi Over Zucchini Spirals

Shrimp Scampi Over Zucchini Spirals

Ingredients

  • 2 Tbsp butter
  • 3/4 Lb. large shrimp, peeled and deveined
  • 2 large cloves garlic, minced
  • 1/2 cup white wine or vegetable broth
  • 1 (12 oz.) package Green Giant Veggie Spirals™ Zucchini, cooked according to package directions and drained
  • 2 Tbsp chopped fresh parsley (optional)

Instructions

  1. Heat butter in large skillet over medium-high heat until butter is melted.
  2. Toss shrimp with garlic and season with salt.
  3. Add shrimp to skillet and cook 5-8 minutes until shrimp turn pink, stirring occasionally.
  4. Add wine (or broth) and simmer 1 minute.
  5. Add Green Giant Veggie Spirals™ Zucchini and toss to coat.
  6. Sprinkle with parsley and serve hot.
http://celebratemore.com/home/shrimp-scampi-over-zucchini-spirals/

Dijon Crusted Chicken Breasts

Dijon Crusted Chicken Breasts

Yield: 4

Ingredients

  • 1/3 cup whole wheat dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon olive oil

Instructions

  1. Place the first five ingredients in a shallow bowl.
  2. Brush chicken with mustard; roll in crumb mixture.
  3. Bake the chicken at 350 Degrees Fahrenheit for approx. 25 minutes and until the internal temperature 165°.

Notes

Dietitian's Tips: Serve on a bed of Zucchini Noodles with a side of your favorite fruit or vegetables!

http://celebratemore.com/home/dijon-crusted-chicken-breasts/

Hatch Chile Chicken Alfredo

Hatch Chile Chicken Alfredo

Yield: 8

Ingredients

  • 4 Boneless, Skinless Chicken Breasts
  • 4 Tbsp Olive Oil, divided
  • Melissa's Hatch Chile Powder
  • Salt
  • 3 Tbsp Minced Garlic
  • 1/4 Cup Dry White Wine
  • 3 Cups Heavy Cream
  • 1 Cup Roasted, Peeled, Stemmed, Seeded and chopped Hatch Chiles
  • 1 Lb. Uncooked Fettuccine or Zucchini Noodles
  • 3/4 Cup Grated Parmesan, divided
  • 1 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 Cup Thinly Sliced Green Onion, for garnish

Instructions

  1. Preheat oven to 350ºF. If using fettuccine noodles, bring large pot of salted water to a boil
  2. In large cast-iron skillet, heat 2 Tbsp olive oil over high heat until shimmering. Season chicken with Hatch Chile powder and salt. Brown chicken in skillet, 2-3 minutes per side.
  3. Transfer chicken to baking sheet and bake until internal temperature reaches 165ºF on an instant-read thermometer, about 10 minutes. Let cool slightly, then slice into strips.
  4. Heat cast-iron skillet over medium heat and ad the 2 remaining Tbsp of oil along with garlic. Sauté garlic 2-3 minutes until lightly browned. Stir in wine,then add in heavy cream. Bring mixture to a simmer and cook until sauce is creamy and reduced by half, 10-15 minutes.
  5. Add chiles and chicken to sauce, store to coat and keep warm.
  6. Meanwhile, cooke fettuccine al dente according to package directions; drain. If using zucchini noodles, heat medium saucepan with olive oil, add zucchini and any desired seasonings. Fry, stirring occasionally, to desired doneness.
  7. Add 1/2 cup parmesan to the sauce and season with sea salt and pepper.
  8. To serve, place pasta or zucchini on large rimmed plate and top with cream sauce. Garnish with green onions and remaining parmesan.
http://celebratemore.com/home/hatch-chile-chicken-alfredo/

Cheesy Pepper Pork Chops

Cheesy Pepper Pork Chops

Yield: 4

Ingredients

  • 4 Compart Duroc Premium America's Cut Boneless Pork Chops
  • 1 Tbsp Olive Oil
  • 2 Colored Bell Peppers, sliced thin
  • 1 Tbsp Italian Seasoning
  • 1/2 Cup Shredded Cheddar Cheese

Instructions

  1. Cook or Grill Pork Chops until cooked through (145 degrees Fahrenheit and holding that temp for 4 minutes)
  2. Meanwhile, heat olive oil in medium skillet, add peppers and sprinkle with Italian seasoning.
  3. Sautee peppers to desired doneness.
  4. Once pork chops and peppers are done, top each pork chop with peppers followed by shredded cheese.
  5. Allow cheese to melt and enjoy.
http://celebratemore.com/home/cheesy-pepper-pork-chops/

Quesadilla Burgers

Quesadilla Burgers

Yield: 4

Ingredients

  • 1 lb. ground beef
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 tsp. chili powder
  • salt and pepper, to taste
  • 2 tbsp. vegetable oil, divided
  • 8 Small corn or flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup Pico de Gallo
  • 1 bunch fresh cilantro, chopped

Instructions

  1. Combine ground beef, garlic, jalapeño, and chili powder. Season with salt and pepper and mix well.
  2. Divide mixture into four large, thin patties.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook patties about 4 minutes per side, or until fully cooked.
  4. Set burgers aside, covered to keep warm, and wipe skillet clean. In same skillet over medium heat, heat remaining oil. Add one tortilla and top with cheese.
  5. Once cheese has melted and tortilla is browned, remove tortilla from pan and repeat with second tortilla.
  6. Once second tortilla is almost browned, place burger in center along with pico de galo and cilantro. Top with the first tortilla. Remove from pan and serve hot.
  7. Repeat for remaining ingredients and burgers.

Notes

Additional Topping Ideas: Avocado, Sour Cream, Lettuce, Tomato, Black Beans, Corn, Salsa

http://celebratemore.com/home/quesadilla-burgers/

Biscuits & Gravy

Biscuits & Gravy

Ingredients:

  • 1 Can Refrigerated Biscuits
    16 Oz. Ground Italian Pork Sausage
    1/3 Cup All-Purpose Flour
    2 1/2 Cups Milk
    Salt & Pepper To Taste

Directions: 

  1. Bake biscuits as directed on can.
  2. Meanwhile, in large skillet, cook sausage over medium-high heat about 5 minutes, stirring frequently, until no longer pink.
  3. Using whisk, stir in flour. Gradually stir in milk and heat to boiling; boil 3 to 4 minutes, stirring constantly, until mixture thickens. Add salt and pepper.
  4. Server gravy over warm biscuits.

Crunchy Enchilada Casserole

Crunchy Enchilada Casserole

Ingredients: 

  • 1 Lb. Ground Beef
  • 16 Oz. Can Refried Beans
  • 8 Oz. Bottle Taco Sauce
  • 1 Bag Tortilla Chips
  • 2 Cups Shredded Mexican Style or Cheddar Cheese 

Directions:

  1. Preheat oven to 375ºF
  2. Brown ground beef in large skillet; drain. Stir in beans and taco sauce; mix well. 
  3. Place generous layer of tortilla chips into ungreased baking dish. Top with meat mixture; cover and bake for 25 min. 
  4. Remove from oven, top with another layer of chips, and cover with cheese. Bake additional 10 minutes or until cheese is melted. 
  5. Serve hot. 

Tuscan Pasta Freezer Meal

Tuscan Pasta Freezer Meal

Yield: 8

Tuscan Pasta Freezer Meal

Ingredients

  • 16 Oz. Food Club Whole Wheat Penne Pasta
  • 4 Tbsp. Land O' Lakes Light Butter with Canola Oil
  • 4 Cloves of Garlic, minced
  • 1/2 Tbsp. Dried Basil
  • 8 Oz. 1/3 Reduced Fat Cream Cheese, softened and cut into 8 pieces
  • 2 (3 Oz.) packages Sun Dried Tomatoes, Julianne cut
  • 2 Cups 1% Milk
  • 4 Oz. Parmesan Cheese, grated
  • 1 Cup Fresh Spinach, chopped
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp salt, to taste
  • 1 Cup Rotisserie Chicken, cooked and cubed

Instructions

  1. In a medium pot, boil water for the pasta. Once it's boiling, add the dried pasta.
  2. In another medium pot, melt the light butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will curdle at first, but with constant whisking for 2-3 minutes, it will become a smooth paste.
  3. Stir in the sun-dried tomatoes. Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce. Stir in the Parmesan cheese, spinach, salt, and pepper. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency. About 5-10 minutes.
  4. Drain the pasta and pour into a 9x9 inch foil pan.
  5. Pour the sauce over the cooked pasta and add cooked chicken. Mix pasta, sauce and chicken together carefully with a spatula. When making this into a freezer meal, be sure the pasta dish cools before placing on the foil top and sticking into the freezer.
  6. When you are ready to bake it, remove from the freezer and bake it in the oven at 350 degrees for about 40 minutes or until heated through.

Notes

Dietitian's Tip: Serve with steamed broccoli and fresh fruit for a complete meal!

http://celebratemore.com/home/tuscan-pasta-freezer-meal/

 

Blueberry, Avocado & Banana Smoothie Bowl

Blueberry, Avocado & Banana Smoothie Bowl

Serves: 1-2
Ingredients
  • 1 Cup Blueberry Low-Fat Lifeway Kefir
  • 1 Cup Frozen Blueberries
  • 2 Tbsp. Avocado
  • 1 Banana, frozen
  • Additional Toppings
  • Granola
  • Blueberries
  • Banana Slices
  • Fresh Mint
Instructions
  1. Blend all ingredients in blender or food processor until smooth.
  2. Pour into 1-2 Bowls. Top with desired toppings. 
Notes
Try adding 1 Tbsp Ground Flaxseed or 1 Tbsp Chia Seeds for added nutrition!