Chicken and Zucchini Poppers

Ingredients:

1 lb. ground chicken breast
2c grated zucchini (leave peel on)
2-3 green onions, sliced
3-4 Tbsp cilantro, minced
1 clove garlic
1 tsp salt
½ tsp pepper
(optional: ¾ tsp cumin)
olive oil, for cooking (or coconut oil, avocado oil, or ghee)

Instructions:

Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.

To cook on the stovetop:

Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:

Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with guacamole, salsa, or your favorite dip.

Via OneLovelyLife!

Ground Turkey Scramble

Ingredients:

2 egg whites
2-3 oz lean ground turkey
1/4 cup red bell pepper
1 oz baby spinach
1/2 a large zucchini sliced very thin
Pinch of Himalayan pink sea salt, pepper, garlic powder, and mustard powder


Directions:

Brown turkey
Sauté zucchini in all natural butter until tender
Add bell pepper
Add your egg whites  
Last add spinach, cook until barely wilted
Season to taste

These are breakfast portions, feel free to increase for lunch or dinner prep.

Vegetable and Quinoa Stuffed Zucchini

 

Ingredients

2 tablespoons olive oil
1 medium onion, finely diced
1 medium red pepper, finely diced
2 Roma tomatoes or 1/2 C. grape tomatoes, finely diced
6 medium zucchini, halved lengthwise
1 – 2 sprigs fresh thyme leaves
salt and pepper to taste
1 cup baby spinach leaves, chopped
1 cup cooked red quinoa
3 – 4 large fresh basil leaves, torn
1 tablespoon Parmesan, grated (optional)
1/2 cup mozzarella, grated

Directions

In a 12″ skillet over medium high heat, add the olive oil, onion and red pepper. Reduce the heat to medium and sauté just until the onion softens a bit.
While you wait for the onions to soften, scoop just a bit of each zucchini out with a round scoop (or use a round measuring spoon). Chop the scooped bits up into a small dice put the zucchini aside.
Add the tomato, zucchini bits, thyme leaves and some salt and pepper to the pan. Continue to sauté for another couple of minutes. Add the spinach and stir until the spinach wilts down.

Remove the pan from the heat and add the cooked quinoa and sprinkle with some fresh basil leaves. Add the Parmesan if using. Stir to combine and set aside.

Preheat your oven to 375 degrees.

Line a baking sheet with foil or parchment for easy clean up. Arrange the zucchini on the sheet. Using a small spoon (I use a regular teaspoon) divide the mixture between all of the zucchini. Cover the baking sheet with foil. You can refrigerate at this point up to a couple of days if you’d like to serve it later. Otherwise, place the sheet in the oven and bake for 30 minutes, covered.
After 30 minutes, uncover and top each zucchini with some mozzarella. Place the sheet back in the oven and bake for another 10 minutes. If you’d like a browner top, raise the rack in the oven to the highest spot.

Remove from the oven and serve.

Serves 6.


via - Taste Love & Nourish