Missing pasta? Absolutely. All the time. Even in between bites when I’m actually eating it. Truth is, pasta is just one big carb bomb. More than bread and rice, pasta is filling, heavy, and only ends up sitting around your waist. But there are options that can itch that scratch without putting your diet in the danger zone.
Zucchini is very versatile. It can be manipulated in a variety of ways other than just cut up and fried. Here we have created zucchini pillows, a kind of “blanket” (see what I did there) term for either a ravioli or a dumpling.
Ingredients: 2 large zucchinis, 1 large cooked chicken breast, vegetable peeler
Directions: With the vegetable peeler, cut 2-3 strips to form the vertical strip as seen above. Repeat the same process to form the horizontal piece. The strips are frail and may need more than 3 to support the chicken.
Cut chicken into small pieces (what I have used is premade. Sue me:). Place in center. You can add any seasoning (garlic, pepper, etc) or even cheese to act as more of a binder.
The rolling process is best done by first selecting an end that is underneath the other zucchini strip. Then pick an end that is on top, followed by the remaining underneath end, and finally finished with the last strip. BE SURE TO BE DELICATE. They can fall apart at a moments notice!
Bake at 350° for 15 minutes. Then broil for an additional 10.
We have prepared these with a sort of Asian inspiration (more so dumpling than ravioli than) consisting of broccoli slaw, sugar snap peas, and rice with a drizzle of soy sauce/sesame oil.
These can also be done with cheese or any other protein in a red sauce as a ravioli substitute. Try them out, you won’t regret it!
After a while, even the most flavorful dish begins to warrant an audible sigh when the Tupperware lid is peeled off. But, to avoid ending up in the fast food window line around 12:15pm, its important to get creative with what you have. Pictured above are stuffed mushrooms, featuring the leftover Middle Eastern Chicken with some bell peppers, onions, and cheese. Any veggies that you are eager to use before they spoil can essentially be used as a “throw in”.
Stuffing- sautee leftover chicken with bell peppers, onion, and the extracted inside of the mushrooms. The chicken is already cooked, so only about 5 minutes or so is all it will take.
Mushrooms– after removing the stem and inside of the button mushrooms, lightly season with salt, pepper, and a bit of olive oil. Fill inside with cheese and chicken/veggie mix from above. Cook for about 15-20 minutes at 350°.
The mushrooms go very well over rice or quinoa, or just by themselves as an appetizer. Enjoy!
Let’s face it: chicken can be boring af. It’s the blandest of all the proteins, but also the most benign when it comes to your waistline. That’s why we will be coming up with some chicken options that provide flavor without any guilt attached (tap the chicken option tag to see all).
Trust me, this one will get your taste buds going and make you forget you’re eating healthy.
Chicken Breast-Chopped Parsley, Juice of Half a Lemon/2 Tbsp Olive Oil, Through Rub of Cumin, Salt and Pepper to Taste. Baked with Bell Peppers and Mushrooms at 360° for 45 minutes.
Chickpea Parsley Salad-One Can of Chickpeas, Half Chopped Red Onion, Half Chopped Green Pepper, Half Chopped Tomato, One Chopped Cucumber, Bunch of Chopped Parsley, Juice of Half a Lemon, 2 Tbsp of Apple Cider Vinegar, 1 Tbsp of Stevia, Salt and Pepper to Taste
The dish doesn’t exactly fall into any one country’s culinary profile, but the lemon/olive oil marinade and use of cumin, parsley, and chickpeas slides right into the Mediterranean/Middle East area. Isn’t it funny how the food from other countries is so much healthier than America’s?