Recipe of the Week – Buffalo Chicken Spaghetti Squash Bowls

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Recipe of the Week…

Buffalo Chicken Spaghetti Squash Bowls

Grab a couple Spaghetti Squash, some chicken and cook up this weeks delicious and healthy meal.

Ingredients

  • 2 medium spaghetti squash (6-7 inches long)
  • 2 cups of cooked shredded chicken*
  • 1 cup freshly grated cheddar and/or mozzarella cheese
  • 1/3 cup Frank’s Red Hot sauce
  • 2 TBSP melted butter
  • 1/3 cup Greek yogurt
  • 1 jalapeno, diced (seeds, stem, + veins removed)
  • 1/4 cup chopped green onion, divided
  • salt and pepper, to taste
  • ranch or blue cheese dressing for drizzling, optional
  • extra grated cheese for topping

Directions

  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
  3. Next grab a lipped baking sheet or a rimmed baking dish and line with foil.
  4. To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil and place face down on your baking sheet.
  5. Roast for 30-40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and the exterior of the squash will be visibly softened.
  6. The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let’s get back to the recipe!
  7. While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night’s dinner.
  8. Shred your chicken and combine in a medium bowl with your cheese (I used cheddar and mozzarella), hot sauce, melted butter, Greek yogurt, jalapeño, green onion, salt, and pepper.
  9. Using a fork, scrape the spaghetti squash bowls to release the delicious strands of squash and mix with your cheesy buffalo chicken mixture.
  10. Top each squash with a little extra cheese and place face-up on your baking sheet. Cover the baking dish in foil, leaving a little room at the top (like a tent!) so the cheese doesn’t stick.
  11. Bake at 350 degrees F for around 20 minutes or until hot and bubbly. For golden bubbly cheese, remove the foil at the end, then change oven setting to broil on high and broil for 2-3 minutes.
  12. Garnish with chopped green onion, a drizzle of your favorite dressing, and even extra hot sauce!
*Recipe Source: http://peasandcrayons.com/2016/02/cheesy-buffalo-chicken-spaghetti-squash-recipe.html/cookbook-print/16405

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Recipe of the Week – Zucchini Lasagna

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Recipe of the Week…

Zucchini Lasagna

It is Zucchini season, and if you’ve ever grown them in your garden you know that you always have more than you know what to do with. So here is a tasty recipe that uses up all those zucchini and puts a low carb twist on traditional lasagna.

Ingredients

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 1 cup tomato paste
  • 1 (16 ounce) can tomato sauce
  • 1/4 cup red wine
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • hot water as needed
  • 1 egg
  • 1 (15 ounce) container low-fat ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 1 pound fresh mushrooms, sliced
  • 8 ounces shredded mozzarella cheese
  • 8 ounces grated Parmesan cheese

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 inch baking pan.
  • Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  • To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
  • Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  • To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
  • Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Enjoy!

*Recipe Source: http://allrecipes.com/recipe/172958/no-noodle-zucchini-lasagna/print/?recipeType=Recipe&servings=8&isMetric=false

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Recipe of the Week – Barbecue Campfire Chicken

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Recipe of the Week…

Barbeque Campfire Chicken

Remember those summer weekends spent camping with your Mom and Dad when you were a kid?

This week’s recipe will take you back to an evening sitting around a camp telling ghost stories and singing campfire songs. Hopefully there is no banjo music.

Ingredients

  • 4 boneless skinless chicken breasts, cut in 1-inch pieces
  • 2 cups barbecue sauce
  • 2 cups drained pineapple tidbits
  • 1 red bell pepper, diced
  • 1 small red onion, diced

Steps

  • Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
  • In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
  • Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
  • Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
  • To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Enjoy!

*Recipe Source: https://www.pillsbury.com/recipes/bbq-chicken-foil-packs/64aa95d6-b59a-4540-a042-caa8b65da07d?p=1

 

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Recipe of the Week – Honey Bars

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Recipe of the Week…

Honey Bars

Give these bars a try to satisfy your sweet tooth without wrecking your diet.

Ingredients:

Bars

Icing or glaze (optional)

 

Directions:

For the bars:

  1. Preaheat oven to 375 degrees F.
  2. Lightly grease and flour 9×13 baking pan.
  3. Mix oil, honey, egg and vanilla in large mixing bowl.
  4. In separate bowl, mix sugar, flour, cinnamon, pecans, salt and baking soda.
  5. Mix dry ingredients into moist.
  6. Put into baking pan.
  7. Bake 15-20 minutes.

Icing (Optional):

  1. Combine all ingredients and pour over hot bars fresh out of the oven.

 

Enjoy!

*Recipe Source: http://www.food.com/recipe/honey-bars-216962

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Recipe of the Week – Make At Home Shakes

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Recipe of the Week…

Some mornings you just don’t have time to sit down and eat breakfast. It is those days that a protein shake is a great option. Drop the ingredients into a blender, pour into a cup, and off you go!

Here are four of our favorite recipes.

HAWAIIAN HARVEST

  • 1 cup diced pineapple
  • 8 oz. Almond Breeze
  • 1 Scoop PFC Vanilla Bio-Whey Protein Powder
  • ¼ banana
  • 1 tsp coconut flakes
  • 1 Cup Ice

PEANUT BUTTER CUP

  • 8 oz. Almond Breeze
  • 1 Scoop PFC Chocoloate Bio-Whey Protein Powder
  • 1 TBSP Natural Peanut Butter
  • 1 Cup Ice

PEPPERMINT CREAM

  • 8 oz. Almond Breeze
  • 1 Scoop PFC Vanilla Bio-Whey Protein Powder
  • 4 drops Peppermint Extract
  • ½ Cup All Natural Vanilla Yogurt
  • 1 Cup Ice

JAVA JOLT

  • 8 oz. Almond Breeze
  • 1 Scoop PFC Vanilla Bio-Whey Protein Powder
  • 1 Cup Coffee (Keurig works well)
  • 1 tsp coffee beans – optional
  • 1 Cup ice

 I LOVE VEGGIES

  • 8 oz. Almond Breeze
  • 1 Cup diced pineapple
  • 1 Scoop PFC Vanilla Bio-Why Protein Powder
  • 1 Cup Spinach
  • ½ Avacado
  • Juice of ½ a Lemon
  • 1 Cup Ice

Enjoy!

 

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Recipe of the Week – Honey Mint Julep

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Recipe of the Week…

Honey Mint Julep

Kick back this weekend with one of these. Sure alcohol isn’t a health food, but at PNF we believe it is part of a balanced lifestyle.

Here is how to make it:

  1. Muddle 10 mint leaves in the bottom of a glass with 1 tsp each of honey and water. Then, let sit for 5 minutes.
  2. Fill the glass three quarters full with crushed ice.
  3. Add 2 ounces of your favorite bourbon.
  4. Top with seltzer water.

Enjoy!
*Recipe Source: June 2017 issue, Men’s Health Magazine

 

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Recipe of the Week – Veggie Tacos

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Recipe of the Week…

Give these Veggie Tacos a try for dinner on your next “Meatless Monday”, or any day of the week.

Ingredients

  • Olive oil
  • 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
  • 1/2 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
  • 1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
  • Salt
  • Pinch of ground cumin
  • Pinch of ground oregano
  • 1 small to medium tomato, chopped
  • 4 corn tortillas
  • 4 slices cheddar cheese
  • 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
  • A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

Directions:

1 Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.

 

2 You are going to want to heat up the tortillas first, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)

 

2a Preparing tortillas on the stove-top Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating.

2b Preparing tortillas in the microwave Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels. Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.) Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.

3 Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.

Enjoy!

*Source:  http://www.simplyrecipes.com/recipes/veggie_tacos

 

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Recipe of the Week – Breakfast Quesadilla

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Recipe of the Week…

This week we have a quick, easy, and delicious breakfast quesadilla.

 

Here is what you need:

2 soft taco shells

2 eggs

¼ cup shredded cheese

1 tbsp. grass-fed butter

1 jalapenos sliced

2 tbsp organic salsa

 

How to make it:

  1. Melt ½ tbsp. of butter in a skillet and scramble to eggs with the jalapenos
  2. Remove eggs and place on a place.
  3. Melt ½ tbsp. of butter in skillet and place on taco shell in it. Then add the scrambled eggs and jalapenos.
  4. Top with shredded cheese and place remaining taco shell on top.
  5. Brown one side then flip and brown opposite side.
  6. Serve with organic salsa on top.

Enjoy!

 

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