Creamy Buffalo Chicken Zucchini Noodle Bake

Creamy Buffalo Chicken Zucchini Noodle Bake
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Creamy Buffalo Chicken Zucchini Noodle Bake
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Servings Prep Time Cook Time
6 10 minutes 30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Ingredients
  • 1 1/2 lb boneless, skinless chicken breast cooked and chopped
  • 2 large zucchini spiral cut in noodles
  • 1 medium stalk celery chopped finely
  • 1 red bell pepper chopped
  • 1/4 cup Parmesan cheese
  • 1/2 cup sour cream
  • 1 tsp butter
  • 1/3 cup Frank's Buffalo Wing Sauce
  • 1/2 tsp ground mustard spice
  • 1/3 cup unsweetened canned pumpkin puree or butternut squash puree
  • 1 tsp Garlic Powder
  • 1/3 cup 2% cheddar cheese grated
Servings:
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Ingredients
  • 1 1/2 lb boneless, skinless chicken breast cooked and chopped
  • 2 large zucchini spiral cut in noodles
  • 1 medium stalk celery chopped finely
  • 1 red bell pepper chopped
  • 1/4 cup Parmesan cheese
  • 1/2 cup sour cream
  • 1 tsp butter
  • 1/3 cup Frank's Buffalo Wing Sauce
  • 1/2 tsp ground mustard spice
  • 1/3 cup unsweetened canned pumpkin puree or butternut squash puree
  • 1 tsp Garlic Powder
  • 1/3 cup 2% cheddar cheese grated
Servings:
Units:
Instructions
  1. Preheat oven to 400 F, and grease or oil a 9X6X2 inch casserole dish.
  2. In a medium sauce pan over medium heat combine: butter, sour cream, wing sauce, pumpkin puree, ground mustard spice, garlic powder, and Parmesan cheese. Melt all ingredients and mix together until combined. Turn heat off.
  3. Place zucchini noodles in a bowl and press down on noodles with a paper towel to remove excess water from noodles.
  4. Spread zucchini noodles over bottom of casserole dish.
  5. Place chopped cooked chicken and chopped celery on top of zucchini noodles.
  6. Pour or spoon the creamy buffalo sauce from the stove top, over the chicken and celery.
  7. Sprinkle chopped red bell pepper over the top of casserole.
  8. Bake at 400 F for 30 minutes. Remove from oven, and sprinkle with grated cheddar cheese.
  9. Let cool until sauce has thickened again and cheese has melted.
Recipe Notes

Nutrition Facts
Creamy Buffalo Chicken Zucchini Noodle Bake
Amount Per Serving
Calories 248 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Sodium 800mg 33%
Total Carbohydrates 12g 4%
Sugars 8g
Protein 29g 58%
* Percent Daily Values are based on a 2000 calorie diet.

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Healthy Breakfast Casserole

Healthy Breakfast Casserole
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Healthy Breakfast Casserole
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Servings Prep Time Cook Time
12 14 40
Servings Prep Time
12 14
Cook Time
40
Ingredients
  • 1 tsp oregano
  • 1 tsp crushed red chili pepper flakes
  • 1 tsp Garlic Powder
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1 tbs olive oil
  • 4 oz goat cheese
  • 4 cups fresh baby spinach
  • 20 oz Extra Lean (99% fat free) Ground Turkey
  • 1 cup thinly sliced leek
  • 2 cups 2% reduced fat Mexican cheese blend
  • 1 quart 100% egg whites or egg beaters
Servings:
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Ingredients
  • 1 tsp oregano
  • 1 tsp crushed red chili pepper flakes
  • 1 tsp Garlic Powder
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1 tbs olive oil
  • 4 oz goat cheese
  • 4 cups fresh baby spinach
  • 20 oz Extra Lean (99% fat free) Ground Turkey
  • 1 cup thinly sliced leek
  • 2 cups 2% reduced fat Mexican cheese blend
  • 1 quart 100% egg whites or egg beaters
Servings:
Units:
Instructions
  1. Preheat the oven to 350°F. In a large bowl, mix the oregano, red pepper flakes, garlic powder, salt, and nutmeg. Add the turkey and mix with a spatula or your hands.
  2. Slick a large skillet with the olive oil and heat it over medium heat. Add the turkey mixture and cook until the meat is no longer pink, and a meat thermometer reads 165°F, about 7 minutes. Add the leeks and cook for another minute; then add the goat cheese. Keep cooking and stirring over low heat until the goat cheese just begins to melt.
  3. Pour the turkey mixture into a 9 x 13-inch baking dish. Spread the spinach on top, and then pour in the egg whites. Use a spatula to make sure the egg whites are distributed evenly in the dish. .
  4. Bake the casserole 35 minutes. Remove from oven and top with mexican cheese blend. Continue baking 10-15 more minutes or until a knife stuck into the center comes out clean.
Recipe Notes

Nutrition Facts
Healthy Breakfast Casserole
Amount Per Serving
Calories 256 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 674mg 28%
Total Carbohydrates 8g 3%
Protein 34g 68%
* Percent Daily Values are based on a 2000 calorie diet.

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Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken
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Slow Cooker Salsa Chicken
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Servings Prep Time Cook Time
6 10 3-4hours LOW
Servings Prep Time
6 10
Cook Time
3-4hours LOW
Ingredients
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt and freshly ground pepper
  • 1 cup salsa
  • 2 tbs fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • 2 tbs chili powder
  • 1 tsp cumin
  • 1 tbs honey
  • 3 cloves Garlic minced
Servings:
Units:
Ingredients
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt and freshly ground pepper
  • 1 cup salsa
  • 2 tbs fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • 2 tbs chili powder
  • 1 tsp cumin
  • 1 tbs honey
  • 3 cloves Garlic minced
Servings:
Units:
Instructions
  1. Line crockpot with a slow cooker liner or spray with non-stick cooking spray. Season chicken with salt and pepper and place in slow cooker. In a large bowl, mix remaining ingredients except for optional rice or tortillas. Pour over chicken; turn to coat. Cover and cook on low until chicken is falling-apart tender, 3 to 4 hours.
  2. Turn slow cooker to warm and, using two forks, shred chicken. Serve over rice or with warmed tortillas, if desired.
Recipe Notes

Nutrition Facts
Slow Cooker Salsa Chicken
Amount Per Serving
Calories 208 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 846mg 35%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 31g 62%
* Percent Daily Values are based on a 2000 calorie diet.

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Cinnamon Garlic Chicken

Cinnamon Garlic Chicken
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Cinnamon Garlic Chicken
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Servings
6
Servings
6
Ingredients
  • 30 oz chicken breast boneless, skinless and cut into bite size pieces
  • 2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp pepper
  • 6 cloves garlic 2 minced and 1 peeled and left whole
  • 1 tbs olive oil
  • 1 lare onion chopped
  • 1/2 cup dry white wine
  • 1 1/2 cup water
  • 6 oz Tomato Paste
  • 6 cups spinach leaves roughly torn
  • 1 cup grated Romano or Parmesan cheeseMix the salt, cinnamon, and pepper together.
Servings:
Units:
Ingredients
  • 30 oz chicken breast boneless, skinless and cut into bite size pieces
  • 2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp pepper
  • 6 cloves garlic 2 minced and 1 peeled and left whole
  • 1 tbs olive oil
  • 1 lare onion chopped
  • 1/2 cup dry white wine
  • 1 1/2 cup water
  • 6 oz Tomato Paste
  • 6 cups spinach leaves roughly torn
  • 1 cup grated Romano or Parmesan cheeseMix the salt, cinnamon, and pepper together.
Servings:
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Instructions
  1. Mix the salt, cinnamon, and pepper together.
  2. Rub the mixture on the cut up chicken pieces to completely coat them.
  3. Heat the oil olive in a large, skillet with a lid over medium-high heat.
  4. Add the chicken and cook until it is no longer pink.
  5. Remove the chicken from the skillet and set aside.
  6. Add the onion and minced garlic to the skillet.
  7. Cook until the onions are soft and beginning to brown.
  8. Add the wine and scrape any browned bits from the bottom of the skillet.
  9. Let the wine cook until it is evaporated.
  10. Add the water, tomato paste, whole garlic clove, and chicken to the pan.
  11. Reduce the heat to low, cover and let simmer for about 20-30 minutes, until the chicken is tender.
  12. Add salt and pepper if needed (I don’t add any). Mix in the spinach leaves and cook until wilted.
  13. Top with Parmesan Cheese
Recipe Notes

Nutrition Facts
Cinnamon Garlic Chicken
Amount Per Serving
Calories 294 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Sodium 1317mg 55%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 37g 74%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Salad with Mango and Apple

Chicken Salad with Mango and Apple
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Chicken Salad with Mango and Apple
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Servings Prep Time
6 15
Servings Prep Time
6 15
Ingredients
  • 1/2 cup plain low-fat Greek yogurt
  • 1 tbs olive oil
  • 2 tbs lemon juice (1/2 large lemon)
  • 1 tbs honey
  • 1 1/2 tsp curry powder (optional)
  • 3 cups shredded skinless rotisserie chicken meat
  • 1 medium Granny Smith apple cored and diced
  • 1 mango peeled, pitted and diced
  • 2 ribs celery diced
  • 1/2 small red onion diced
  • salt and pepper to taste
Servings:
Units:
Ingredients
  • 1/2 cup plain low-fat Greek yogurt
  • 1 tbs olive oil
  • 2 tbs lemon juice (1/2 large lemon)
  • 1 tbs honey
  • 1 1/2 tsp curry powder (optional)
  • 3 cups shredded skinless rotisserie chicken meat
  • 1 medium Granny Smith apple cored and diced
  • 1 mango peeled, pitted and diced
  • 2 ribs celery diced
  • 1/2 small red onion diced
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. In a small bowl, whisk together yogurt, olive oil, lemon juice, honey, curry powder (optional) and 1/2 tsp. salt. Cover and chill until ready to use.
  2. In a large bowl, toss chicken, apple, mango, celery and onion until well mixed. Add reserved yogurt dressing and toss well. Season with salt and pepper. Serve right away with whole-grain crackers or on top of salad greens. Alternatively, cover and chill to take for lunch.
Recipe Notes

Nutrition Facts
Chicken Salad with Mango and Apple
Amount Per Serving
Calories 201 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Total Carbohydrates 15g 5%
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

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