Turkey Meat Sauce + Zoodles

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This is one of my favorite recipes!

Ingredients:
1 lb Ground Turkey
1 Jar of your favorite tomato sauce (low in sodium)
2 Zucchini
2 tbsp Avocado Oil

Directions:
1. Brown ground turkey in a sauce pan until fully cooked (5-7 minutes, medium heat)
2. Wash and Spiralize Zucchini
3. Add Zucchini and Avocado Oil into sauce pan, saute for 5 minutes on medium.
3. Once turkey is cooked, drain grease from sauce pan.
4. Once Zucchini is cooked, drain liquid from sauce pan.
5. Heat tomato sauce in a sauce pan (to desired temperature).
6. Add Ground Turkey into sauce pan with tomato sauce.
7. Warm to desired temperature.

Buffalo Chicken Nuggets

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Hey friends! Today I wanted to share with you my “go-to”… Buffalo Chicken Nuggets! It’s super easy and delicious!

Ingredients:
2 Chicken Breasts
1/4 Cup Franks Hot Sauce
2 tbsp water

Directions:
1. Add chicken to a skillet on medium/high. (Our stove has numbers and I typically cook this between 7 and 8.)
2. Cook the chicken on high for 5 minutes.
3. Next, add 2 tbsp water into the skillet.
4. Flip Chicken to other side – cook for 5 minutes.
5. Add in 1/4 cup Franks Hot Sauce

Chicken is fully-cooked when a meat thermometer registers at 165°.

Slow Cooker Salsa Chicken

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Ingredients:
2 Chicken Breasts
1/2 Cup Salsa
1/2 Cup Water
1/4 Cup Avocado Oil (or olive oil)

Directions:
Add all of the ingredients into a crock pot on HIGH for 3 hours.

Chicken + Veggie Pasta

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Ingredients:
2 Zucchini
1 Cup Mushrooms
1/3 Cup Corn
2 Chicken Breasts
2 Tbsp Avocado Oil
2 Cups Whole Wheat Pasta
1 Jar of your favorite tomato sauce (look for something with minimal ingredients and low sodium)

Directions:
1. Bake Chicken on 350 for 25-30 Minutes.
2. Wash + Specialize Zucchini, add into sauce pan.
3. Wash + Chop Mushrooms, add into sauce pan.
4. Add corn into sauce pan.
5. Saute all vegetables with avocado oil for 5 minutes on MEDIUM.
6. Slice chicken into pieces and add into sauce pan with vegetables.
7. Add jar of tomato sauce – warm on LOW for 5-7 minutes.
8. Cook Pasta – as directions on package.
9. Add cooked pasta in with chicken and vegetables.

Chicken Taco Salad

IMG_1317Ingredients:

2 chicken breasts (I typically butterfly the chicken into cutlets first and then cut it into smaller nugget- sized pieces. If you prefer, you can cut the chicken straight into pieces).

1 packet of taco seasoning

1/4 cup water

Directions:

  1. Add chicken to a skillet on medium/high. (Our stove has numbers and I typically cook this between 7 and 8.)
  2. Cook the chicken on high for 5 minutes. Next, add 2 tbsp water into the skillet.
  3. Stir in taco seasoning. Then, add 2 tbsp water into the skillet.
  4. Chicken is fully-cooked when a meat thermometer registers at 165°.

Toppings to add to your salad: diced tomatoes, avocado, light cheese, and dressing of choice. I typically use Primal Kitchen Ranch.

Lightened Up Chicken Parm

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Ingredients:
2 Chicken Breasts
1 Jar of Tomato Sauce
2 Large Zucchinis
2 Tbsp Avocado Oil (or Olive Oil)

Directions:
1. Place chicken breasts and tomato sauce in a slow cooker on HIGH for 3/3.5 hours. If you want to cook them faster you can butterfly the chicken breasts and cook on HIGH for 2 hours
2. Spiralize the zucchini, then place it into a skillet on high with avocado oil.
3. Cook the zucchini until it becomes soft (should be about 5 minutes)

Chocolate Bananas

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Ingredients:
1 banana
1/3 cup chocolate chips
2 tablespoons coconut oil
1/4 cup cocoa powder

Directions:
1. Melt Chocolate Chips and Coconut Oil
2. Next stir in cocoa powder
3. Pour chocolate mixture into a mini muffin tin
4. Then slice bananas and add on top of chocolate
5. Freeze for 30 minutes & ENJOY 🙂