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Healthy Make Ahead Meals Part 2

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Ahhhh, how we love spaghetti pie. I love spaghetti but I have never made spaghetti pie. There is a restaurant in town that always served spaghetti pie on the menu and every time we went there, the husband was sure to get it. It was tasty, and a favorite for him. We have not been there in a while so I am not sure if it is still on the menu. So, I was pondering recipes the other day hoping something would pop in my head that would be different that we both will enjoy this week. Enter spaghetti pie 🙂 Of course I healthed it up a bit and I must say it was awesome. It will definitely be in the rotation around here. This is my recipe and this is how it went down.

Ingredients:

1 pkg quinoa pasta

1 cup plain Greek yogurt

1/4 grated Parmesan cheese

1 large egg

1 lb of grass-fed beef

1 jar of your favorite marinara sauce

2 heaping tbsp tomato paste

1/4 cup finely chopped green pepper

1/2 cup finely chopped onion

2 cloves minced garlic

grated mozzarella cheese (optional)

 

Directions:

Pre-heat oven to 350 degrees. Prepare the pasta according to the package ( I shortened the cook time a few minutes because it will also be baked later so I did not want the noodles to become to mushy). Brown the beef and drain the excess fat. Add the green peppers, onions, and garlic. Add the jar of sauce and the tomato paste and mix well. Let simmer on low for about 10 minutes while you prepare the noodle crust. In a small bowl mix the yogurt, egg, and parmesan cheese well. It should make a nice creamy mixture. Drain noodles and add the yogurt mixture to the noodles and mix well to coat all noodles. Place noodles in a pie pan coated with nonstick cooking spray and mold to the sides and bottom. The noodles crust should be thick and sticky. Add sauce mixture (the pie filling) to the noodle crust. Add a little mozzarella cheese on top if desired. Bake at 350 degrees for about 30-40 minutes or until golden brown. Let cool for 5-10 minutes before cutting. Enjoy with a green salad.

The leftovers are awesome. Double the recipe for an extra pie to freeze for later. Dinner is served.

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Noodle crust

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Noodle crust with filling before baking

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Pie after baking 🙂

Who loves spaghetti pie?

 

Spinach And Feta Turkey Balls

So here it is, an easy mouth-watering combination of lean turkey with two of my faves, spinach and feta. Yes, I know it looks pink because it is raw.  The husband said the photo looked like the balls had pink frosting on them. No, they are raw, ready to go in the oven. This is how it went down:

Ingredients:

2 packages of lean ground turkey

2 cups chopped fresh spinach, I chopped in a blender in 20 seconds

1 small container of reduced fat feta cheese

1 tsp of garlic/parsley powder

salt & pepper to taste

Mix all of this up in a big bowl, use your clean hands because  it is easier than using a spoon and you have to make balls anyway. Form into balls and place the balls in a lightly greased muffin tin. Bake at 350 degrees for about 25 to 30 minutes or until done.

They smell so good while cooking. Such a simple and delicious way to get lean protein, veges, and some yum yum with the feta.

Let me know how your balls turn out!

Peace ❤IMG_20140619_143743

 

 

 

Quick Recipe Round-Up

If you follow my Instagram account you may have seen the yummy recipes I posted this past weekend. This post is recipe round-up.

First we have the mouth-watering tropical kabobs. These are so easy and light.

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Just skewer pineapple chunks, mushrooms, purple onion, sweet red peppers, and green peppers. Lightly brush with olive oil and sprinkle with sea salt to taste. I roasted in the oven at 400 degrees for about 15 minutes. Grilling the kabobs would work well also.

Friday night I was craving something sweet. We had nothing in the house I could get my hands on so I decided to whip something up with what I had. It was national doughnut day that day. All I saw on social media were yummy doughnuts all day. That got me in the mood for something doughy. This is what happened.

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Blueberry Banana Cookies 🙂

1/2 cup whole wheat flour

2 scoops of vanilla protein powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1 ripe banana

1 tsp coconut oil

1 tsp organic honey

1 tbsp unsweetened vanilla almond milk

1/2 tsp vanilla extract

A big handful of fresh blueberries

Preheat the oven to 350 degrees. Grease a cookie sheet. Combine flour, protein powder, baking soda and salt in a medium bowl. Combine egg, mashed banana, coconut oil, honey, milk, and vanilla extract and whisk together. Add the wet mix to the dry mix and combine together. Fold in the blueberries. Bake for 15 to 20 minutes until golden. These were a hit at my house.

Who doesn’t love chicken salad? I love it, but not with mayo. A good friend shared this with me. It is so easy and delightful.

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Avocado Cilantro Chicken Salad 🙂

2 cans of chicken breast or 2 cups of shredded chicken

1 tbsp garlic powder with parsley

1 tsp salt

Juice of 2 fresh limes

1 tbsp fresh chopped cilantro

2 tbsp finely chopped purple onion (optional)

1 large ripe avocado

Combine all ingredients in a large bowl and mix well. I served open-faced with an Ezekiel muffin and tomato. It would be great as a sandwich or on a bed of mixed greens. Simple, healthy and easy to prepare. Enjoy.

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