Buffalo Chicken Stuffed Peppers

The filling can be made ahead of time, then the peppers stuffed and baked before serving.

Ingredients:

1 lb ground chicken breast

1 onion, diced

4-5 garlic cloves, diced

2-3 handfuls spinach

1 bag mini bell peppers

1/2 cup Frank’s Red Hot sauce

3/4 cup Greek yogurt

Directions:

Slice peppers in half and remove stems and seeds. Place in pot of boiling water for 2-3 minutes. Drain and rinse with cold water to stop cooking.

Meanwhile, heat large skillet over medium heat. Lightly grease pan with cooking spray or olive oil. Add onions, garlic, and chicken. Cook through. Add spinach and let wilt.

Remove from heat and stir in hot sauce and Greek yogurt. Stir to combine. (Filling can be refrigerated at this point for later.)

Heat oven to 350*. Place peppers on pan, fill with buffalo chicken mixture. Bake 20-30 minutes, until cooked through.

Enjoy!

Sesame Chicken Zoodles

This meal does not make for pretty picture, but it tastes great! It’s full of vegetables, and goes together quickly.

Ingredients:

2/3 cup chicken broth

1/2 cup peanut butter

2 Tbsp rice vinegar

2 Tbsp low sodium soy sauce

1 Tbsp fresh ginger

2 tsp sriracha

2 chicken breasts, cooked and chopped

2 large zucchini, spiralized

2-3 large carrots, cut into coins

Directions:

In a saucepan over medium heat, combine chicken broth through sriracha. Whisk to melt peanut butter and combine.

In a large bowl, mix zucchini zoodles, chicken, and carrots. Add peanut sauce and toss to combine. Let sit for 10 minutes to let flavors combine.

NOTE: this recipe is best made just before serving. If left overnight, all the moisture is pulled out of the zucchini, and it turns into a soupy mess.

Eggroll Stir Fry

This is the quickest, easiest stir fry ever! It tastes just like the inside of an egg roll, hence the name.

Ingredients:

1 Tbsp olive oil

1 Tbsp ginger paste (found in the produce department, near the chopped herbs)

1 bag cole slaw mix

1-2 chicken breasts, cooked and shredded

3 Tbsp soy sauce (low sodium preferred)

Directions:

Heat the olive oil in a pan over medium high heat. Add the ginger paste and cole slaw mix. Cook until cabbage has softened and is bright green.

Add chicken breast(s) and soy sauce. Heat through.

Spinach & Quinoa Salad

Spinach salad with quinoa for extra staying power!

Ingredients:

1 chicken breast, cooked (I had a grilled breast in the fridge) and chopped

1 cup quinoa, cooked

2 handfuls spinach, chopped

2/3 cup strawberries, sliced

1/4 cup goat cheese

1 Tbsp balsamic vinegar

Directions: 

Chop spinach leaves into bite size pieces. Add quinoa, chicken, and strawberries and stir to combine.

Stir goat cheese and balsamic vinegar into salad. Serve.