Lemon Chicken Skewers with Homemade Tzatziki

This picture makes me drool just looking at it and remembering it's amazing flavors! This is a true keeper and a constant in our recipe rotation. Super easy and can be prepared ahead of time - what's not to love?

Ingredients:

• Chicken Skewers:
• 1.5 lbs chicken breasts, cubed
• 3 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp EVOO
• 2 tbsp minced garlic
• 2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp coriander
• 3/4 tsp salt
• 1/8 tsp pepper 
• Tzatziki Sauce:
• 1 cup peeled and diced cucumber (about 1/2) 
• 1 1/2 cup plain non-fat Greek yogurt
• juice of half a lemon 
• 2 tbsp chopped fresh dill
• 1/2 tsp minced garlic
• 1/2 tsp salt
• pepper to taste 

Directions:

1. Tzatziki sauce: mix all ingredients in a bowl, cover, and refrigerate until chicken is grilled. 
2. Prep chicken ahead to marinate: In a large bowl, mix together all ingredients and add the cubed chicken to coat. Cover or place in a gallon ziploc bag and refrigerate up to 3 hours. 
3. Prep skewers with marinated chicken and heat the grill to medium-high heat. 
4. Grill the skewers for 3-4 minutes on each side. 
5. DONE! Serve with a vegetable or salad. 

Zucchini Lasagna

This layered dream is composed of thinly sliced zucchini, your favorite sauce and ground beef or turkey, spinach and mushrooms, & mozzarella and ricotta mixture - voila! Here's the details on this yummy number: 

Ingredients:

• RICOTTA MIXTURE:
• 8 ounces part skim ricotta
• 3 tbsp parmesan cheese 
• 1 tbsp basil
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp red pepper flakes
• black pepper to taste 

• OTHER:
• 2 large zucchini cut into slices 
• 2 cups marinara sauce
• 1 lb ground beef or turkey
• 1/2 cup shredded part skim mozzarella cheese
• 2 tbsp olive oil
• 8 oz sliced mushrooms
• 1 package spinach
• minced garlic
• salt and pepper 

Directions:

1. Preheat oven to 375 degrees. Mix Ricotta filling: add all ingredients in a bowl and mix until smooth. Refrigerate until you're ready to layer. 
2. Brown ground beef or turkey over medium-high heat. Add sauce and simmer. 
3. Heat olive oil over medium heat. Add mushrooms and brown, adding spinach and garlic until cooked.
4. While everything is simmering, slice zucchini for your noodles. Thickness of the zucchini will depend on how many layers you'd like. Thinner noodles = more layers. Thicker noodles = less layers and more time in the oven. 
5. Layering: Spray a 9 x 11 pan with cooking spray. Spread sauce and meat mixture on the bottom of the pan, then add noodles, spinach/mushroom mixture, more sauce, 1/2 ricotta mixture topped with mozzarella in the middle. Continue with one more layer of sauce, noodles, spinach/mushrooms and ricotta mixture on top. Top with mozzarella cheese! 
6. Bake uncovered in the oven for 25-30 minutes or until the cheese is melted and bubbly. 

Cauliflower Sweet Potato Burgers with Avocado and Sriracha Mayo

This recipe was adapted from Feed Me Phoebe and is gluten free, paleo, and vegetarian. The flavors are amazing and go really well together! The patties can be made ahead of time and put in the fridge up to 2 days ahead of time. Let's get right to it: 

Ingredients:

• 1 small head cauliflower
• 1.5 lbs sweet potatoes
• sea salt
• olive oil
• ground cumin
• 1/3 cup almond flour 
• 1 large egg
• 1 tsp chili powder
• 1 T cilantro
• zest of 1 lime
• 2 T lime juice
• 2 avocados, mashed
• 1/2 cup sriracha mayo (or make your own by mixing the 2)
• 6 sandwich flats, buns, or lettuce cups 
• spinach, lettuce, tomato for serving (whatever you like)

Directions: 

1. Preheat oven to 425. Chop cauliflower into florets and peel and chop sweet potatoes. Place on parchment paper lined baking sheet and sprinkle with olive oil, ground cumin, and salt. You may need 2 pans. Bake for 30 minutes. Keep oven on. 
2. Place all cauliflower and 1/2 sweet potatoes into a food processor and pulse until a thick paste forms. 
3. Scrape into a bowl with remaining sweet potato chunks, almond flour, egg, chili powder, cilantro, and lime zest. Fold together. 
4. Form mixture into 5 or 6 patties and set on a plate. The mixture is sticky so place in refrigerator to set up for 20 minutes. 
5. While patties are setting up, mix avocado, lime juice, and pinch of salt in a bowl.
6. Heat olive oil over a large skillet over medium-high heat. Add patties and cook about 3 mins on each side, until set. Flip carefully and re-form if they fall apart! 
7. Transfer patties and buns (cut-side up) to the parchment lined baking sheet and bake for 10 mins.
8. Take out patties and buns and assemble burgers as you wish with avocado smash, sriracha mayo and other toppings of your choice. 
9. Serve with a side and enjoy! 

Baked Eggplant Parmesan

Wowsers...there has been a ton going on in our house lately but I'm FINALLY catching up some more recipes!  Good grief - this one was made in October (note the spider candle holder beyond the salad bowl)! Better late than never right? :)  This recipe was adapted from Gimme Some Oven - one of my favorite sites to get great recipes! Here are the details: 

Ingredients:

• 2 medium eggplants 
• salt
• 1.5 cups breadcrumbs
• 1 T Italian seasoning
• 2 eggs
• olive oil spray
• 1 jar sauce (your choice - 25 oz.)
• 2 cups shredded Mozzarella 
• 2/3 grated Parmesan 
• 1/2 cup chopped fresh basil 

Directions:

1. Slice each eggplant into 1/2 inch thick rounds. Sprinkle each with salt and place on paper towels for 30 minutes to drain out bitterness. Rinse salt off. 
2. Preheat oven to 425 degrees. Prep 2 baking sheets with parchment paper. 
3. Whisk breadcrumbs, Italian seasoning, and 1 tsp. salt together. 
4. Whisk eggs in separate bowl. 
5. Dip each eggplant round in egg and then breadcrumb mixture. Place on baking sheet and bake for 20 minutes. 
6. Spread sauce on the bottom of an 11 x 8 baking dish. Place a layer of eggplant rounds covering the bottom, followed by 1 cup Mozzarella, 1/3 cup Parmesan, 1/4 fresh basil. Repeat another layer as follows: eggplant, sauce, Mozzarella, Parmesan, basil. 
7. Bake for 15-20 minutes until the cheese and sauce are bubbly. 
8. Remove and sprinkle with remaining basil. 
9. Serve with a salad and enjoy! 

Buffalo Chicken Spaghetti Squash

I don't know about you but I've had my fair share of buffalo chicken dip at parties - it's so addicting! Paired with spaghetti squash, it makes for an easy, low carb pasta substitute with a ton of leftovers! This one is adapted from Gal on a Mission. 

Ingredients: 

• 1 spaghetti squash
• olive oil
• salt and pepper 
• 1 package of cream cheese (8oz)
• 1/2 cup Frank's hot sauce
• 1/2 cup ranch dressing
• 2 medium chicken breasts, cooked and shredded
• cheddar or mozzarella cheese 
• fresh basil

Directions: 

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash lengthwise and brush with olive oil and sprinkle with salt/pepper.
3. Bake flesh side down on a parchment paper lined baking sheet for 40 minutes.
4. In a saucepan over medium heat, melt cream cheese, Frank's, ranch dressing, and add shredded chicken. 
5. Shred spaghetti squash with a fork, spoon buffalo chicken mixture on top and sprinkle with shredded cheese and basil.
6. Bake for 5 minutes until cheese is melted. 
7. Serve with salad and enjoy! 

Easy (Vegan) Chana Masala with Cilantro Cauliflower Rice

Ohhh...this one is on repeat quite a bit in our house! Another 30 minute or less recipe that's quick, easy, and healthy!  Adapted from The Minimalist Baker! 

Ingredients: 

• 3 T Coconut oil 
• 1 finely diced onion 
• 1 T ground cumin
• 3/4 sea salt 
• 6 cloves of garlic 
• 2 T fresh ginger 
• couple handful of cilantro, chopped and divided
• 3 fresh green chilies, sliced
• 1 T ground coriander
• 1 tsp chili powder
• 1 tsp ground turmeric
• 1 28 oz can diced tomatoes 
• 2 cans chickpeas, drained
• 1 tsp garam masala 
• 2-3 tsp coconut sugar
• 2 T lemon juice 
• head of cauliflower, riced (you can use frozen!) 

Directions: 

1. Heat a large pot over medium heat, Add oil, onion, cumin, and 1/4 tsp salt. 
2. Add garlic ginger, one handful cilantro, and green chilies to a small food processor to make a paste. Add to pot with onions.
3. Add coriander, chili powder, and turmeric and stir. Add more oil if it looks too dry. 
4. Add diced tomatoes, chickpeas, and remaining salt. Add 1 cup water if mixture looks to thick. 
5. Increase heat to medium high until simmering, then reduce to medium-low and maintain simmering for 20 minutes uncovered. 
6. While simmering is happening, rice cauliflower and steam or heat up frozen packet. Add cilantro. 
7. Taste test: Add coconut sugar if it's too spicy and more salt and pepper for seasoning if needed. 
8. Remove from heat and add lemon juice and garam masala - stir. 
9. Serve with cilantro cauliflower rice and garnish with extra cilantro! 

Blackened Tilapia with Cucumber Avocado Salsa

This quick and easy dinner is adapted from The Garlic Diaries.  Ready in 30 mins or less! 

Ingredients: 

• tilapia fillets
• olive oil 
• Blackening seasoning: 
• chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper
• Salsa: 
• 1 cup finely diced cucumber
• jalepeno, seeds removed and finely minced
• handful chopped cilantro 
• diced avocado
• lime juice 

Directions: 

1. Add all salsa ingredients in a bowl and stir to combine. Season with salt and pepper and set in the fridge until your fish is ready! 
2. Heat olive oil in a pan on medium-high heat.
3. Lay out tilapia fillets and sprinkle each of the blackening seasoning on both sides.
4. Add fish and blacken both sides (3-4 mins each side). 
5. Serve with salsa on top and sides of your choice!