Sausage Stuffed Zucchini

Dinner, lunch, Recipes

This is such a quick, easy, and delicious recipe! It’s full of flavor from the sausage and the tomato sauce, and screams full comfort. It’s also low in carbs and perfect for dinner paired up with mashed potatoes, a salad, and a glass of wine. Yum! Leftovers are also perfect for lunch.

Definitely give these a try, they are absolutely DIVINE.

Salt and pepper = flavor flavor flavor!
Meat & cheese mixture
More sauce and cheese then in the oven she goes!

Sausage Stuffed Zucchini

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS:

  • Olive Oil or Cooking Spray
  • 4 Zucchini
  • 1 Lb Chicken Sausage (casing removed)
  • 1 Cup Marinara Sauce
  • 1 Garlic Clove Minced
  • 1/3 Cup Shredded Mozzarella Cheese
  • 1/3 Cup Parmesan Cheese
  • Salt and pepper to taste 

DIRECTIONS:

  • Preheat the oven to 425 degrees F. Grease a large casserole dish with non-stick spray or olive oil.
  • Trim the ends off the zucchini’s. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in shells. Finely chop pulp. Place the zucchini halves into the casserole dish and sprinkle with a little bit of salt and pepper.
  • In a skillet, cook the sausage, zucchini pulp, and garlic over medium heat until meat is no longer pink. Add in 1/2 of the marinara sauce, salt and pepper. Remove from the heat, add mozzarella cheese and mix well. Spoon the sausage mixture into the zucchini shells and top with parmesan cheese.
  • Bake for about 25 minutes until the cheese has melted, and the zucchini has cooked.

NOTES:

  • These keep well in the refrigerator for about 5 days.
  • You can make these vegetarian by adding soy meat instead of sausage, or other veggies!
  • You can also substitute any kind of cheese or meat here but I HIGHLY recommend the sausage…it’s just packed with so much flavor!

Enjoy! ๐Ÿ™‚

Hilda โค

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Avocado Spread

Breakfast, Dinner, lunch, Recipes

This is my go to spread for sandwiches, omelettes, frittatas, toast, tacos, burritos, bowls…it’s SO GOOD I put it on everything. You simply throw everything in a blender and voila- easy peasy.

This recipe calls for a full jalapeรฑo with seeds (no stem of course). I love leaving the seeds for an extra kick but if you want it less spicy you can leave the seeds out. This is such an easy recipe and such a hit at our home!

Avocado Spread

  • Servings: 6
  • Difficulty: easy
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Recipe: Yields 1 1/4 Cup (2 Tablespoons)

INGREDIENTS:

  • 1 Ripe Avocado
  • 1 Big Handful Cilantro
  • 1 Juice of Lime or Lemon
  • 1 Jalapeรฑo (stem cut off but leave the seeds)
  • 1/4 Onion
  • 3/4-1 Teaspoon Fine Salt
  • 2 Tablespoons Water

Directions

  • Pour all of the ingredients into a blender and blend until it’s a chunky consistency!
  • Pour the speed into a mason jar and store it in the refrigerator for up to one week.

Enjoy! ๐Ÿ™‚

-Hilda

Oat Tortillas (OATILLAS)

Dinner, lunch, Recipes

These have to be my FAVORITE tortillas yet! So delicious, incredibly easy, and versatile. You can use these to make burritos, tacos, my delicious Chicken Enchilada Casserole– you name it.

I strongly believe that oats are the ULTIMATE super food/ pantry staple. There’s practically only ONE ingredient in this recipe. All you need is a little bit of kneading, and rolling, and you’ve got delicious and healthy homemade tortillas! Yay ๐Ÿ™‚

Oat Tortillas

  • Servings: 5
  • Difficulty: easy
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Recipe: Yields 5: 7-inch Tortillas

INGREDIENTS:

  • 1 Cup Oat Flour (Rolled Oats Blended Into Flour)
  • 1 Cup Boiling Water
  • 1/4 -1/2 Teaspoon Fine Salt

Directions

  • Start by boiling 1 cup of water and heating up a pancake griddle or skillet.
  • Mix the oat flour, and salt together in a bowl then gradually add the hot water with a fork until everything is combined and the dough starts to form – the dough will be sticky and warm.
  • Let the dough cool slightly for about a minute or two. With your hands start forming the dough (it will pull away from the bowl).
  • Take the dough out of the bowl, and place it in a silicone mat or on top of your counter and form a log.
  • Slice the log into 5 equal pieces, and form those pieces into balls.
  • Making one tortilla at a time, place parchment paper on top of the ball, press down with your hand, then roll it out with the rolling pin to form the tortilla.
  • gently remove the parchment paper from the tortilla and place it onto the hot skillet and cook it for about a minute per side.
  • Place the cooked tortillas into a plate, and repeat until you’ve made them all!
  • Store the tortillas in an air tight baggie in the refrigerator for about a week.

Enjoy!

-Hilda ๐Ÿ™‚

Healthy Chicken Enchilada Casserole

Dinner, lunch, Recipes

Cinco de Mayo is just around the corner! I have a delicious/ easy recipe that you and your family will love all without the bazillion calories of the delicious traditional recipe you grew up with ;). I absolutely love the flavor of these enchiladas- I am an enchilada lover and these remind me of the traditional ones (healthy doesn’t have to lack on flavor). You won’t believe how easy these are! They are packed with protein, healthy carbs and fats.

If you don’t have flour tortillas, I highly recommend trying my Oat Tortilla recipe! You won’t believe how easy these are to make…only ONE ingredient, healthy and they work beautifully with this recipe!

These also pair beautifully with a side of refried beans, cauliflower rice, or simply on a bed of greens if you want to keep it light and fresh. Top it off with cilantro, pico, guacamole, and greek yogurt or sour cream for even more deliciousness!

Healthy Chicken Enchilada Casserole

  • Servings: 4
  • Difficulty: easy
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Recipe: Yields 4 Servings

INGREDIENTS:

For The Chicken Filling

  • Olive Oil for Pan Coating
  • 1 Finely Minced Garlic Clove
  • 1/4 Cup Diced Onions
  • 1/4 Cup Diced Tomatoes
  • 2 Cups Spinach
  • 1/4 Cup Green Enchilada Sauce
  • Ground Salt
  • Ground Black Pepper
  • 1 LB Chicken Breast or Shredded Cooked Chicken

For The Enchilada Assembly:

  • 4 7-inch Flour Tortillas (I Used my Homemade Oat Flour Tortillas but you can use any kind)
  • 1 Cup Green Enchilada Sauce of Choice
  • 1 Cup Shredded Cheese of Choice (Mexican Blend, Cotija, or Jack Cheese)
  • Cilantro for Garnish

Directions:

  • Preheat the oven to 450 degrees F.
  • Start cooking the vegetables in a little bit of olive oil until they are nice and the onions are translucent. Transfer the cooked veggie mixture into a medium sized bowl and set aside.
  • Meanwhile, cook the chicken breast until it’s no longer pink and the juices are running clear. The internal temperature should be 165 degrees F. Once the chicken is done, you can shred it using two forks, or simply dice the chicken (careful because it will be hot), and then transfer it back to the pan. You can now mix the the cooked vegetables, 1/4 cup of the enchilada sauce, salt and pepper with the chicken. Transfer the chicken and vegetable mixture back to the medium bowl and set aside while you assemble the enchiladas.
  • In a separate bowl, add the 1 cup of enchilada sauce. Dip up to two tortillas in the sauce and place it at the bottom of your baking dish.
  • Add the chicken and vegetable mix, then 1/2 cup of the shredded cheese evenly distributed on top.
  • Top it off with another two tortillas that are dipped in the enchilada sauce, and top it off with the remaining sauce, and shredded cheese.
  • Bake it for 8-10 minutes until the cheese is nicely melted.

*You can substitute or leave the chicken out completely if you prefer to make it vegetarian and add more veggies to your liking.

*You can also broil the enchiladas the very last 2 minutes if you want the to char the cheese a little bit.

*For a little extra flavor, you can also cook the tortillas with a little cooking spray in the pan or butter before dipping it into the enchilada sauce… ๐Ÿ˜‰

*You can store these in an air tight container in the refrigerator for up to one week, or in an airtight plastic bag in the freezer for up to two weeks.

Enjoy!

-Hilda ๐Ÿ™‚

The Best Healthy Tuna Salad

lunch, Recipes, salads

I am not kidding when I call this “The Best Healthy Tuna Salad” EVER! I was always convinced that tuna salads were never going to be the same without mayo…and don’t get me wrong…those are childhood favorites! But this one may just be my ALL TIME favorite. It has no mayo, but has full healthy fats. It’s satisfying, has amazing texture, wonderful sweetness from the sweet potato, and creamy! You can also skip the bed of greens and add this to a wrap or put it on 2 slices of bread for the best sandwich! I’ve made this a weekly staple in my house ๐Ÿ™‚

The Best Healthy Tuna Salad

  • Servings: 2
  • Difficulty: easy
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Recipe: Yields 2 Servings

INGREDIENTS:

  • 1 5 oz Can of Albacore White Chunk Tuna
  • 1/4 Cup of Hummus
  • 1/2 Avocado Diced into Cubes
  • 2 Chopped Hard Boiled Eggs
  • 1/4 Cup of Finely Diced Celery
  • 1/4 Cup of Finely Diced Onion
  • Salt and Pepper to taste
  • 1 Teaspoon Dijon Mustard
  • 1 Tablespoon ACV (Apple Cider Vinegar)
  • 1/4 Cup of Roasted Sweet Potato
  • 1/4 Cup Mixed Roasted Nuts with Raisins
  • 2 Cups Mixed Greens or Baby Spinach
  • Vinaigrette of choice or extra ACV for finish

Directions

  • Start by mixing the tuna with the hummus, avocado, eggs, celery, onion, salt, pepper, and mustard until it’s nice and creamy. You can now make two servings out of this mixture or save half for the next day!
  • Place half of the mix into your bed of greens or spinach. Top with roasted sweet potato, nut mix, and drizzle your favorite vinaigrette for that extra flavor or ACV.

Hope you enjoy this recipe!

-Hilda โค