Recipe of the Week – Cheesy Buffalo Chicken Spaghetti Squash Bowls

Spaghetti Squash makes other great dished besides just being a pasta substitute. This weeks recipe brings buffalo chicken and spaghetti squash together for one yummy meal.

What you need:

  • 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

How to make it:

  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

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Recipe of the Week – Quinoa Stuffed Sweet Potatoes

Tired of the same old boring sweet potato? Give this week recipe a try for a new twist on sweet potato. These Quinoa Stuffed Sweet Potatoes are sure to be your one of your favorite dishes.

What you need:

  • 2    medium sweet potatoes
  • 1    cup cooked quinoa
  • 1    tablespoon olive oil
  • 1    small shallot, diced
  • 2    cloves of garlic, minced
  • 1/2    lemon, juiced
  • 1/2    cup hazelnuts, toasted
  • Salt & pepper to taste

How to make it:

  1. Preheat the oven to 400 degrees F. Puncture the sweet potatoes with a fork and place them in a baking dish. Bake until soft, and knife slides into the flesh easily, about 35 – 45 minutes depending on the size.
  2. Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Saute the garlic and shallot until fragrant, about 3 – 5 minutes. Add the cooked quinoa and hazelnuts, drizzle with lemon juice and season with salt and pepper. Turn down to low and stir occasionally until the sweet potatoes are done.
  3. When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a plate, split them open with a sharp knife and spoon the quinoa into the center.
  4. Serve immediately.
Recipe Source: https://www.simplyquinoa.com/quinoa-stuffed-sweet-potatoes/

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Recipe of the Week – Grilled Cilantro-Lime Chicken with Avocado Salsa

Give this awesome Grilled Cilantro-Lime Chicken with Avocado Salsa recipe a try for dinner this week.

What you need:

Chicken

  • 4 (6 oz) chicken boneless skinless chicken breast halves
  • 1 Tbsp lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil , plus more for brushing grill
  • 1 1/2 tsp honey
  • 1/3 cup chopped cilantro , plus more for serving
  • 3 cloves garlic , minced
  • Salt and freshly ground black pepper

Salsa

  • 1 1/2 medium avocados (ripe but semi-firm), diced
  • 2 medium Roma tomatoes , chopped
  • 1/2 cup chopped red onion , rinsed under cool water to remove harsh bite
  • 1 clove garlic , minced
  • 1 Tbsp fresh lime juice

How to make it:

  1. Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
  2. In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 – 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it’s evenly marinating).
  3. Preheat a grill over medium-high heat (to about 425 – 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 – 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
  4. Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro.
  5. Serve warm.
*Recipe source: Cooking Light

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Recipe of the Week – Bell Pepper Egg In A Hole

Start your day with one of this healthy and delicious Bell Pepper Egg In A Hole recipe.

Here is what you need:

  • 1 red bell pepper
  • 4-5 large eggs
  • Salt
  • Pepper
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp Olive oil

Here’s how to make it:

  1. In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat.
  2. Cut peppers into ½” rings and remove the seeds and centers. Place sliced peppers into the pan and let them saute for a minute.
  3. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly; it prevents the egg from leaking and forms a nice seal.
  4. Sprinkle salt and pepper over each egg. Saute for 3 minutes, then flip it over carefully.
  5. Top with a generous amount of Parmesan cheese. If you want your yolks to be juicy (over easy), cook another minute.

Enjoy!

*Recipe Source: http://natashaskitchen.com/2012/06/11/bell-pepper-egginahole/

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PNF No Excuses Workout #2

No time to make it to the gym?

Give this 15-minute bodyweight workout a try. It will give you a heart-pounding, total-body workout and best of all you can do it anywhere.

Here is how it works:

  • 10 Bodyweight Squats
  • 10 Each Alternating Lunges
  • 10 Dots
  • 10 Leg Lowering
  • 10 Dolphin Planks
  • 10 Push Ups
  • Rest 1-2 Minutes, Repeat 3-5 times

There are no excuses for not getting in a workout.

Enjoy!

10-Minute Fat Torcher

Give this “10-Minute Fat Torcher” Workout a try.

Here is how you do it:

  • 60 seconds of TRX Rows
  • Rest 60 seconds
  • 60 seconds of Med Ball Slams
  • Rest 60 seconds
  • 60 seconds of TRX Squat Jumps
  • Rest 60 seconds
  • 60 seconds of Front Plank
  • Rest 60 seconds
  • 60 seconds of Burpees

That’s it…10-minutes and you are done!

Enjoy!

PNF No-Excuses Workout #1

No time to make it to the gym?

Give this 15-minute bodyweight workout a try. It will give you a heart-pounding, total-body workout and best of all you can do it anywhere.

Enjoy!

TRX Upper Body Countdown Workout

Weekend Warrior Workout

Blast your upper body with this TRX Countdown Workout.

Here is how you do it:

10 Reps of Rows, followed by 10 Reps of Push-ups, then 9 & 9, 8 & 8, and so on down to 1.

Want a bigger challenge?

Once you take the reps down, immediately take them back up.

Enjoy!