Gluten Free Chicken Crust Pizza

STAPPPPP YOUR SCROLL this is an EASY MAKE that’s high in protein and yummy on the taste buds.

Crust INGREDIENTS: 1 CUP OF CHICKEN, 1 CUP OF MOZZARELLA CHEESE, 1 EGG (yup that’s it) You can add seasoning upon desire. I personally like adding fresh basil, garlic, & Italian seasoning.

TOPPINGS: (upon desire) pizza sauce, mozzarella cheese, pepperoni. Hubby’s favorite pizza toppings are pepperoni, bacon & banana peppers.

Step 1: Add all of your crust ingredients to your blender & it should look something like this when its done.

Step 2: Place parchment paper on your pan and coat it with your favorite oil. This is a must so the crust doesn’t stick. I like use coconut oil. Pat chicken crust flat on parchment paper.

Step 3: Cook for 25 minutes at 375. The crust should look golden brown all over.

Step 4: Add your toppings upon desire.

Step 5: Pop back in for about 5 minutes until cheese or until cheese is melted.

Eat the whole thing with no guilt! :)

Beef and Broccoli With Red Bell Pepper

This healthy Beef and Broccoli Stir-Fry features crisp bell pepper, juicy top sirloin, and soy ginger glaze.

Ingredients

• ¼ cup reduced-sodium soy sauce

• 6 Tbsp. water, divided use

• 2 Tbsp. corn starch, divided use

• 1 Tbsp. raw honey

• 1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces

• 1 tsp. coconut oil

• 4 cups broccoli florets

• 2 medium bell peppers, cut into 1-inch cubes

• 2 cloves garlic, chopped

• 1 thin slice fresh ginger, peeled, finely chopped

Instructions

1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.

2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.

3. Heat oil in large skillet over medium-high heat.  

4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.

5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.

6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened. 

7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.  

Rainbow Lentil Bowl

This colorful and flavorful Rainbow Lentil Bowl is filled with a delicious combination of cherry tomatoes, sweet peppers, green lentils, mixed greens, and red cabbage. Top it with cheddar cheese and a pico de gallo salsa for a Southwestern twist.

Ingredients

• 4 cups mixed salad greens

• 1 cup pico de gallo (or fresh tomato salsa)

• ½ cup shredded cheddar cheese

• 1 cup chopped red cabbage

• 2 cups cooked brown lentils (or green lentils)

• 1 cup chopped orange bell pepper

• 1 cup chopped green bell pepper

• 1 cup halved cherry tomatoes (or grape tomatoes)

Instructions

1. Evenly divide salad greens and red cabbage between four serving bowls.

2. Evenly layer half of pico de gallo, cheese, cabbage, lentils, orange bell pepper, green bell pepper, tomatoes, and remaining half of pico de gallo on top of salad greens in “stripes."

Spaghetti Squash Lasagna

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Ingredients

• 1 small spaghetti squash (approx. 3½ to 4 lbs.)

• Nonstick cooking spray

• 4 cups all-natural marinara sauce

• 3 cups part-skim ricotta cheese

• 1 cup grated Parmesan cheese

• ¼ cup finely chopped fresh basil (optional)

Instructions

1. Preheat oven to 375° F.

2. Line large baking sheet with parchment paper. Set aside.

3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. 

4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. 

5. Reduce oven temperature to 350º F.

6. Scrape spaghetti squash flesh into stringy noodles.

7. Lightly coat 4-quart baking dish with spray. 

8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

9. Evenly top with Parmesan cheese.  

10. Bake for 30 to 32 minutes, or until golden brown and bubbly.

11. Garnish with basil (if desired).  

Healthy Taco Salad

Taco salads sound like a good choice, but they can have more than 1500 calories! We gave the classic taco salad a makeover that's light, healthy, and tasty.

Ingredients

• 2 tsp. olive oil

• 1 lb. raw 93% lean ground turkey

• 1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)

• ¼ cup water

• Nonstick cooking spray

• 8 (6-inch) corn tortillas, cut into strips

• ½ medium ripe avocado

• 1 Tbsp. lemon juice

• 1 dash garlic powder

• Sea salt (or Himalayan salt) (to taste; optional)

• 6 cups shredded lettuce

• 4 medium tomatoes, chopped

Instructions

1. Heat oil in medium nonstick skillet over medium heat.

2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.

3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.

4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.

5. Mash avocado in a small bowl with a fork.

6. Add lemon juice, garlic powder, and salt (if desired); mix well.

7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

Grilled Pork Chops with Peach and Jalapeño Salsa

This flavorful peach and jalapeño salsa makes a superb summertime topping. It's quick and easy to make, and is ready in minutes. All you have to do is grill the meat! 

Ingredients

• 2 medium ripe peaches peeled, chopped

• ¼ medium red onion choppped

• 1 medium jalapeño pepper seeds and veins removed, chopped

• ¼ tsp. crushed red pepper flakes

• 2 Tbsp. fresh lime juice

• ½ tsp. hot pepper sauce (like Tabasco®)

• 2 Tbsp. finely chopped fresh cilantro

• 4 raw center-cut pork chops lean, boneless

• ¼ tsp. sea salt (or Himalayan salt)

• ¼ tsp. ground black pepper

Instructions

1. Combine peaches, onion, jalapeño, red pepper flakes, lime juice, hot pepper sauce, and cilantro; mix well. Set aside.

2. Preheat grill or broiler on high.

3. Season pork chops with salt and pepper.

4. Grill or broil  chops for 4 to 5 minutes on each side, or until desired doneness.

5. Top pork chops evenly with salsa; serve immediately.

General Tso’s Chicken

 This Healthier General Tso's Chicken is made with tender chicken breast, a host of authentic aromatics and spices, and sweetened with pure maple syrup.

Ingredients

• 1 lb. raw chicken breast, boneless, skinless, cut into 2-inch pieces

• 2 Tbsp. + 1 tsp. cornstarch, divided use

• ¼ tsp. sea salt

• 1 tsp. sesame oil

• 2 cloves garlic, finely chopped

• 1 thin slice fresh ginger, peeled, finely chopped

• 2 Tbsp. reduced-sodium soy sauce

• ½ cup low sodium chicken broth

• 1 Tbsp. rice wine vinegar

• 2 Tbsp. tomato paste, no added sugar

• 2 tsp. hoisin sauce

• 1 tsp. pure maple syrup (or raw honey)

• 2 Tbsp. cold water

• 2 green onions, sliced

• 1 Tbsp. toasted sesame seeds

• 1 Tbsp. dried Thai chiles (optional)

Instructions

1. Preheat oven to 375° F.

2. Line baking sheet with parchment paper; set aside.

3. Place chicken, 2 Tbsp. cornstarch, and salt in a medium bowl; toss until well coated. 

4. Place chicken in a single layer on prepared baking sheet; bake for 12 to 15 minutes, or until cooked through. 

5. While chicken is baking, heat oil, garlic, and ginger in large skillet over medium heat; cook for 1 to 2 minutes.  

6. Add soy sauce, broth, vinegar, tomato paste, hoisin sauce, and maple syrup. Bring to a boil. Reduce heat to medium-low; cook for 4 to 5 minutes. 

7. Dissolve remaining 1 tsp. cornstarch in cold water; add to soy sauce mixture. Gently boil, stirring frequently, for another 3 to 4 minutes, or until sauce begins to thicken.
   

8. Add cooked chicken to sauce, coating thoroughly. 

9. Serve chicken sprinkled with sesame seeds, green onions, and chiles (if desired).
   

Southwest Chicken and Black Bean Salad

Goodbye, sad salad. This vibrant Southwest Chicken and Black Bean Salad is bursting with flavor, makes meal prep a breeze, and stays fresh for days.

Ingredients

• 3 Tbsp. balsamic vinegar

• 2 Tbsp. fresh lemon juice

• ½ tsp. lemon pepper

• 4 tsp. extra-virgin olive oil

• 2 cups black beans

• 3 cups sliced orange bell peppers

• 3 cups sliced red bell peppers

• 1 cup thinly sliced red onion

• 2 cups chopped tomatoes

• 3 cups sliced grilled chicken breast

• ½ cup shredded sharp cheddar cheese

• 1 cup chopped fresh cilantro

Instructions

1. To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.

2. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

3. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars. 

4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 

Garlic Basil Shrimp With Zucchini Noodles

Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. We're getting hungry just thinking about this recipe.

Ingredients

• Hot water

• 5 medium zucchini spiralized (approx. 5 cups)

• 1 Tbsp. olive oil

• 8 oz. raw medium shrimp peeled, deveined

• 6 cloves garlic crushed

• ¼ cup prepared pesto sauce

• 4 fresh flat leaf (Italian) parsley sprigs, finely chopped

• 5 fresh basil leaves finely chopped

• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

• 4 Tbsp. sliced raw almonds

Instructions

1. Boil water in steamer (or large saucepan) over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat. Set aside.

2. Heat oil in large nonstick skillet over medium-high heat.

3. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.

4. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.

5. Add parsley and basil; toss gently until blended.

6. Season with salt and pepper if desired.

7. Divide zucchini between four serving plates; top evenly with shrimp mixture.

8. Garnish each serving with 1 Tbsp. almonds.

Mediterranean Turkey Burgers

Topped with crunchy veggies and a tangy yogurt sauce, these Mediterranean turkey burgers will fill you up on good stuff without weighing you down.

Ingredients

• ¾ cup reduced-fat (2%) Greek yogurt

• 2 Tbsp. fresh lemon juice

• 2 cloves garlic finely chopped, divided use

• ¼ tsp. dried dill weed

• 1½ lbs. 93% lean ground turkey

• 1 medium red onion thinly slice half, finely chop half, divided use

• ¼ cup finely chopped sun-dried tomatoes

• 2 oz. frozen spinach thawed, squeeze out liquid using a kitchen towel, chopped

• 6 Tbsp. crumbled feta cheese

• 1 tsp. dried oregano

• ½ cup whole grain bread crumbs

• 1 large egg

• Sea salt and ground black pepper to taste; optional

• 1 medium cooked beet sliced thin

• ¼ medium cucumber sliced thin

Instructions

1. To make yogurt sauce, combine yogurt, lemon juice, 1 clove garlic, and dill in a small bowl; mix well. Refrigerate, covered, until needed.

2. Preheat grill or broiler to high.

3. Combine turkey, chopped onion, sun-dried tomatoes, spinach, cheese, remaining 1 clove garlic, oregano, bread crumbs, and egg in a medium bowl. Season with salt and pepper if desired; mix well with clean hands. Form turkey mixture evenly into six patties.

4. Grill or broil patties for about 5 minutes on each side, or until no longer pink in the middle.

5. Serve patties topped evenly with yogurt sauce, onion slices, beet, and cucumber.

Instant Pot Beef Stew

This Instant Pot Beef Stew recipe makes a richly flavored, hearty stew in less than half the time of a traditional recipe. 

Ingredients

• 2 Tbsp. olive oil

• 1½ lbs. raw lean beef stew meat

• 3 Tbsp. whole wheat flour

• 1 medium onion sliced thin

• 2 medium celery stalks cut diagonally into 2-inch pieces

• 6 medium carrots cut in half lengthwise, cut into 2-inch pieces

• 2 bay leaves

• ¾ tsp. sea salt (or Himalayan salt)

• ½ tsp. ground black pepper

• 3 cups low-sodium organic beef broth

Instructions

1. Turn Instant Pot to sauté. Add oil and beef; cook, stirring frequently, for 5 to 6 minutes, or until beef starts to brown.

2. Add flour; cook, stirring frequently, for 1 minute.

3. Add onion, celery, carrots, bay leaves, salt, pepper, and broth to Instant Pot. Cover and seal Instant Pot; cook, on stew/meat setting, for 35 minutes. Release pressure to vent immediately. Let sit for 10 minutes. Remove lid and discard bay leaves.

Chicken and White Bean Soup

Tender leeks, freshly chopped sage, and hearty cannellini beans give this Chicken and White Bean Soup a deep aroma and rich flavor profile.

Ingredients

• 2 tsp. olive oil

• 2 medium leeks, washed, cut into ¼-inch rounds (white and light green parts only)

• 1 tsp. finely chopped fresh sage (or ¼ tsp. dried sage)

• 3 cups low-sodium organic chicken broth

• 2 cups water

• 12 oz. rotisserie chicken meat, boneless, skinless, shredded

• 1 (15-oz.) can cannellini (white) beans, drained, rinsed

• 8 Tbsp. reduced-fat (2%) plain yogurt

• 4 Tbsp. microgreens (for garnish; optional)

Instructions

1. Heat oil in large saucepan over medium-high heat. 

2. Add leeks; cook, stirring frequently, for 3 to 4 minutes, or until soft.

3. Add sage; cook, stirring frequently, for 30 seconds, or until aromatic. 

4. Add broth and water. Bring to a boil, covered. Reduce heat; cook for 5 minutes.

5. Add chicken and beans; cook, uncovered, stirring occasionally, for 5 minutes, or until heated through.

6. Divide soup evenly between 8 bowls. Top evenly with a dollop of yogurt and microgreens.

Pesto Zucchini Noodles With Chicken

This savory zucchini noodles recipe is topped with pesto, sautéed mushrooms, and chicken for an ultra-low in calorie, low-carb substitute for pasta.

Ingredients

• 1 tsp. olive oil

• ½ medium red onion, chopped

• 2 cloves garlic, finely chopped

• 1 cup sliced mushrooms

• 4 fresh basil leaves, finely chopped

• 2 medium zucchini

• 1 Tbsp. prepared pesto sauce

• 2 (4 oz. each) cooked chicken breast, boneless, skinless, sliced, warm

Instructions

1. Heat oil in medium saucepan over medium-high heat.

2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add mushrooms and basil; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid. Set aside. 

5. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.

6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 4 minutes, or until heated through.

7. Add pesto; mix well. 

8. Evenly divide zucchini mixture between two serving plates; evenly top with chicken.

Spaghetti Squash Lasagna

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Ingredients

• 1 small spaghetti squash (approx. 3½ to 4 lbs.)

• Nonstick cooking spray

• 4 cups all-natural marinara sauce

• 3 cups part-skim ricotta cheese

• 1 cup grated Parmesan cheese

• ¼ cup finely chopped fresh basil (optional)

Instructions

1. Preheat oven to 375° F.

2. Line large baking sheet with parchment paper. Set aside.

3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. 

4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. 

5. Reduce oven temperature to 350º F.

6. Scrape spaghetti squash flesh into stringy noodles.

7. Lightly coat 4-quart baking dish with spray. 

8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

9. Evenly top with Parmesan cheese.  

10. Bake for 30 to 32 minutes, or until golden brown and bubbly.

11. Garnish with basil (if desired).  

Zucchini Ravioli

What you’ll need:

4 medium zucchini
2 c. ricotta
1/2 c. finely grated parmesan, plus more for garnish
1 large egg, lightly beaten
1/4 c. thinly sliced basil, divided
1 clove garlic, minced
kosher salt
Freshly ground black pepper
1 1/2 c. marinara
1/2 c. shredded mozzarella

Directions:
PREP TIME: 0:20
TOTAL TIME: 0:50
Preheat oven to 375° and grease a large baking dish with olive oil.

Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”

Make the Filling: In a medium bowl, combine ricotta, Parmesan, egg and 2 tablespoons basil and season with salt and pepper.

Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around the zucchini and top ravioli with mozzarella.

Bake until zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 25 to 30 minutes.

Top with remaining basil and Parmesan and serve.

TIPS: Don’t stress over the zuccini noodles. It took me about 3 tries before I felt confident on how to assemble them. Also don’t stress if you run out of a certain ingenditent. I learned to just roll with it. Example: I ran out of pasta sauce so instead I added a can of tomatoes on top that I had on hand and it still turned out delicious!

Egg White Pizza

Ingredients:

• 4 egg white

• 1/3 cup pizza sauce

• 1/2 cup mozzarella cheese

• Turkey Pepperoni

Directions:

1. In a nonstick skillet over medium heat, add the egg white and allow to begin cooking.

2. Place the lid on top to allow the top to cook.

3. Gently flip the egg white and place sauce, cheese and pepperoni on top.

4. Place lid back on top with burner off to melt the cheese.

5. ENJOY

Have fun with recipe! So many options you could play around with. You could do a taco pizza, all meat pizza, hawaiian pizza...you get my point. Never be afraid to get creative in the kitchen.

Butternut Squash Mac and Cheese

Pair this dish up with a piece of grilled chicken and it will be the perfect meal for the full meal.

Ingredients

• 1 lb. dry whole wheat macaroni

• 1 tsp. olive oil

• 1 medium onion chopped

• 2 medium red bell peppers chopped

• 3 cups cubed butternut squash

• 1¾ cups low-sodium organic chicken broth

• 1 cup low-fat (1%) milk

• 2 Tbsp. low-fat (1%) plain Greek yogurt

• 1 cup shredded Gruyere (or Swiss) cheese

• 1 cup shredded sharp cheddar cheese

• Sea salt and ground black pepper (to taste; optional)

• Nonstick cooking spray

• Finely-chopped fresh parsley (for garnish; optional)

Instructions

1. Preheat oven to 375° F.

2. Cook macaroni according to package directions. Drain and set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.

5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.

6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.

7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.

8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.

9. Garnish with parsley if desired.

½ Green - 2 Yellows - 1 Blue

Healthy Chicken Parmesan

Ingredients

• 1 cup whole grain Panko bread crumbs
• 4 Tbsp. grated Parmesan cheese divided use
• 1 dash sea salt or Himalayan salt
• ¼ tsp. ground black pepper
• ¼ tsp. garlic powder
• ¼ tsp. onion powder
• 2 large eggs lightly beaten
• 4 4-oz. raw chicken breasts boneless, skinless
• 1 cup all-natural marinara sauce, no sugar added
• ¾ cup shredded part-skim mozzarella cheese
• 1 Tbsp. finely chopped flat leaf (Italian) parsley

Instructions

1. Preheat oven to 450° F.

2. Lightly coat medium baking sheet with spray. Set aside.

3. Combine bread crumbs, 2 Tbsp. Parmesan cheese, salt, pepper, garlic powder, and onion powder in a small bowl; mix well. Transfer to a plate. Set aside.

4. Place eggs in a shallow dish. Dip each chicken breast in eggs, completely coating, then bread crumbs; coating each evenly on all sides. Place chicken on prepared baking sheet.

5. Bake for 22 to 26 minutes, turning after 15 minutes, or until chicken is no longer pink in the middle and juices run clear.

6. Preheat broiler on high.

7. Top each chicken breast evenly with marinara sauce, mozzarella cheese, and remaining 2 Tbsp. Parmesan cheese. Return to oven for 2 to 3 minutes, or until cheese is melted.

8. Sprinkle with parsley before serving.

Veggie Lasagna

This veggie lasagna is the real deal. It's bursting with fresh flavors from herbs and three different kinds of cheese. Only 242 calories per serving!

Ingredients

• 1 lb . dry whole grain lasagna pasta
• Hot water
• 1 tsp . olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium carrot, shredded
• 4 cloves garlic, chopped
• 3 cups + 2 Tbsp. tomato sauce, no sugar added, divided use
• 2 Tbsp. finely chopped fresh basil
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 2 cups fresh baby spinach, chopped
• 1 cup part-skim ricotta cheese
• 1 cup shredded part-skim mozzarella cheese
• ¼ cup grated Parmesan cheese
• Nonstick cooking spray

Instructions

1. Preheat oven to 350° F.

2. Cook pasta in water according to package directions. Drain. Set aside.

3. Heat oil in medium saucepan over medium-high heat.

4. Add onion, bell pepper, and carrot; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.

6. Add 3 cups tomato sauce and basil. Season with salt and pepper if desired; cook over low heat, stirring occasionally, for 30 minutes.

7. Combine spinach and ricotta cheese in a medium bowl; mix well. Set aside.

8. Combine mozzarella and Parmesan cheeses in a small bowl; mix well. Set aside.

9. Lightly coat a 4-quart (or 13 x 9-inch) rectangular baking dish with spray; place remaining 2 Tbsp. tomato sauce in the bottom. Top with a layer of pasta, one fourth vegetable mixture, one third spinach mixture, and one fourth cheese mixture. Repeat twice. Top with pasta, vegetable mixture, and cheese mixture. Cover with aluminum foil.

10. Bake for 45 minutes. Remove foil. Bake for 10 to 15 minutes, or until hot and bubbly.

11. Let sit for 5 minutes before cutting.

Turkey Sloppy Joes Over Spaghetti Squash

Ingredients: 

• 1 tsp olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped (I used some green and yellow too!)
• 2 cloves garlic
• 1 lb raw ground lean turkey  breast (93% lean)
• 1/4 tsp sea salt (or Himalayan salt)
• 1/4 tsp ground black pepper
• 1 1/2 cups natural tomato sauce 
• 1 tsp Worcestershire sauce
• 3 Tbsp all natural tomato paste
• 1 tsp hot pepper sauce
• 1 Tbsp pure maple syrup (or raw honey)
• Finely chopped fresh parsley for garnish

Directions:

1. Heat oil in large skillet over medium heat.
2. Add onion and bell pepper. Cook, stirring frequently, for 4 to 5 minutes or until onion is translucent. 
3. Add garlic; cook, stirring frequently for approx 1 minute.  Transfer onion/ pepper/garlic mixture to separate bowl and set aside. 
4. Add turkey to the same skillet and cook over medium heat, stirring frequently to break up the turkey (about 8-10 minutes), or until turkey is no longer pink. 
5. Season with salt and pepper.
6. Add onion mixture, sauce, Worcestershire Sauce, tomato paste, pepper sauce, and maple syrup (or honey).  Mix well. Reduce heat to medium-low and gently boil, stirring occasionally for 15-20 minutes (or until sauce has thickened). 
7. Sprinkle each serving with parsley before serving, if desired. 

I like the turkey sloppy joes served over spaghetti squash. Makes a great pasta dish minus the heavy carbs. 

For Spaghetti Squash:

Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with tbs of olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.

Other options: serve over an open-faced slice of whole-grain sprouted bread (Ezekiel bread),  whole grain tortilla, on lettuce leaves, or even with some whole wheat pasta or quinoa! 

For my fixers: 1 yellow (if using bread), 1 red, 1 green and 1 tsp.  Add an extra 1 green is using Spaghetti squash