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.

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.