Fruit & Granola Yogurt Parfait
1 cup sliced strawberries (Any juicy fruit will work well here if you want to sub in things like raspberries, blackberries, kiwi, and mangoes.)
1⁄2 cup blueberries (frozen are good, too)
2 tsp sugar
4–5 mint leaves, sliced thinly
1 container (8 oz) low-fat plain Greek-style yogurt (Fage 2% is our favorite. If you don't dig the thick Greek yogurt, any plain yogurt will work, as long as there are no added sugars.)
1⁄4 cup granolaHOW TO MAKEIT
1. Combine the fruit, sugar, and mint in a bowl, and allow to sit for 3 to 4 minutes.
2. Spoon half of the yogurt into a bowl or glass, then top with half of the fruit and granola, then repeat with the remaining yogurt, fruit, and granola.
3. Pour any accumulated juice from the fruit over the top.
Zucchini Taco Boats
4 medium zucchini
½ cup salsa plus more for serving
1 pound ground turkey
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt or to taste
1 teaspoon chili powder
1 teaspoon paprika
½ small onion minced
4 oz tomato sauce
¼ cup water
½ cup or so shredded Mexican cheese blend
sour cream optional for serving
Bring a large pot of salted water to boil.
Pour 1/2 cup of salsa into the bottom of a 9×13 baking dish and set aside.
Cut the zucchini in half lengthwise then with a small spoon or melon baller (I used my tablespoon measuring spoon), hollow out the zucchini pieces but leave 1/4″ rim. Save 3/4 cup of the zucchini flesh and chop into small pieces.
Drop the zucchini halves into the boiling water and cook for one minute. Remove from water and set aside.
Preheat the oven to 400 degrees.
In a large skillet, brown the ground turkey, breaking it up while it cooks. When it’s no longer pink, add in the spices and mix well.
Add in the chopped onion, reserved zucchini, tomato sauce, and water. Stir it up then cover and simmer on low for 20 minutes.
Meanwhile, arrange the boiled zucchini halves into the bottom of the 9×13 dish.
Once the meat mixture is done, spoon the mixture into the zucchini boats evenly. Press down so the filling stays in the boats.
Top each half with a sprinkle of cheese.
Cover the pan with foil and bake for approximately 30 minutes until the zucchini is fully cooked and the cheese is melted.
Serve with sour cream and more salsa.
Crock Pot Chicken Teriyaki
1 tbsp olive oil
3 chicken breasts
1/3 cup low-sodium soy sauce
1/2 cup hoisin sauce
4 cloves garlic, minced
4 scallions, sliced (optional, for garnish)
Sesame seeds (optional, for garnish)
Optional side dishes
2 cups cooked rice
1 bunch broccoli, steamed
Add olive oil, chicken, soy sauce, hoisin sauce and garlic to Crock Pot in that order, then cook on low for 8 hours.
Meanwhile, make side dishes if desired. To steam broccoli, I usually use a steamer or boil in water for 2 minutes on the stove before draining.
To make rice: Add 1 cup dry white rice, 2 cups water and 1 tsp of butter to a rice cooker.
When chicken is done cooking, shred or dice into bite-sized pieces then add overtop of rice and serve with broccoli. Enjoy!