Hey friends!
Anybody else craving comfort food in this winter weather??? By winter weather in ATL of course I mean the random days (in between the days where the high is in the 60s) that it drops to below freezing and snows 3 inches. Here is a lightened up baked ziti recipe for those days when you just need a big pile of pasta in your life.
Servings: 4
Prep time: 30 min (or more if you want your sauce to simmer for awhile)
Cook time: 40 min
Ingredients:
28oz can crushed tomatoes
15 oz can diced tomatoes, drained
1 lb lean ground beef (I used 96% lean)
6 oz Barilla protein plus penne noodles (or a heaping 1.5C dry pasta)
5oz part skim mozzarella cheese, shredded
1 tbsp minced garlic
1 tsp parsley
2 tsp basil
2 tsp oregano
1.5 tsp salt
1 tsp onion powder
1/2 tsp black pepper
pinch of red pepper flakes (if you want it to have a little kick!)
** 3/4 C part skim ricotta, 1/2 C extra mozzarella, and 1 egg for a little more decadent version!
Directions:
- Preheat oven to 350
- Set a pot of water to boil, cook pasta according to package directions
- Heat a large skillet over medium high, add your minced garlic
- When skillet is hot, brown your ground beef until it's no longer pink
- Add tomatoes and ingredients parsley - red pepper flakes
- Let your sauce simmer for at least 20 min or up to an hour, stirring occasionally
- In a greased pan (I used 9x7), add a few spoonfuls of meat sauce (enough to cover the bottom of the pan)
- layer half your cooked noodles, half remaining sauce and half shredded cheese, repeat these layers
- Sprinkle with parsley on top to make it extra pretty and bake for 30 minutes, broil 5-10 more so your cheese can get nice and brown
**If you want your ziti a little more cheesy and decadent, mix up your noodles with the 3/4C ricotta, 1/2C mozzarella, 1 egg, and some salt and pepper before layering with sauce and cheese!
**1/4 recipe is 9 ww freestyle points for original recipe and 13 with the additions
It Means No Hangries
Monday, January 22, 2018
Sunday, January 7, 2018
Greek Chicken (meal prep!)
Happy New Year, y'all!
Today I'm sharing what's probably my favorite recipe for meal prepping (and also makes for an awesome dinner!). I've been baking up a batch of this chicken for the past several months almost every week to use for greek chicken wraps at lunch. I basically live in my car during the work week afternoons and this is a great way for me to be prepared for a healthy lunch on the go that I will actually look forward to. It's super easy and it keeps in my fridge all week so I don't have to have to worry about cooking or prepping anything when I'm really busy at work. For lunch I like to wrap this up with lettuce, tomato, red onion and some tzatziki sauce in a whole wheat tortilla. For dinner you can throw on a greek salad, use for kabobs or pair with my greek spinach rice (see previous post for "Greek Everything").
Servings: 4 (can easily be doubled or tripled!)
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp lemon juice (about 1/2 lemon)
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 2 cloves minced garlic
- 2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions:
Throw all ingredients in a gallon-size ziploc or tupperware container to marinate. Shake to coat all the chicken pieces and put in the fridge for however long you have to marinate (1-24 hours, the longer the better!). When you're ready to bake, preheat oven to 350. Coat a baking sheet (covered in foil) with some cooking spray and arrange chicken pieces so they aren't touching each other on the pan. Bake for about 12 minutes until chicken is cooked through and no longer pink in the middle. It will smell delicious!!
Either use immediately or store in an air-tight container for easy wraps during the week!
**If using for greek chicken wraps, I love the OPA brand yogurt-based feta dill dressing or cucumber dill dip. This can be found near the produce section of your grocery store with the refrigerated salad dressings.
Enjoy!!
Today I'm sharing what's probably my favorite recipe for meal prepping (and also makes for an awesome dinner!). I've been baking up a batch of this chicken for the past several months almost every week to use for greek chicken wraps at lunch. I basically live in my car during the work week afternoons and this is a great way for me to be prepared for a healthy lunch on the go that I will actually look forward to. It's super easy and it keeps in my fridge all week so I don't have to have to worry about cooking or prepping anything when I'm really busy at work. For lunch I like to wrap this up with lettuce, tomato, red onion and some tzatziki sauce in a whole wheat tortilla. For dinner you can throw on a greek salad, use for kabobs or pair with my greek spinach rice (see previous post for "Greek Everything").
Servings: 4 (can easily be doubled or tripled!)
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp lemon juice (about 1/2 lemon)
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 2 cloves minced garlic
- 2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions:
Throw all ingredients in a gallon-size ziploc or tupperware container to marinate. Shake to coat all the chicken pieces and put in the fridge for however long you have to marinate (1-24 hours, the longer the better!). When you're ready to bake, preheat oven to 350. Coat a baking sheet (covered in foil) with some cooking spray and arrange chicken pieces so they aren't touching each other on the pan. Bake for about 12 minutes until chicken is cooked through and no longer pink in the middle. It will smell delicious!!
Either use immediately or store in an air-tight container for easy wraps during the week!
**If using for greek chicken wraps, I love the OPA brand yogurt-based feta dill dressing or cucumber dill dip. This can be found near the produce section of your grocery store with the refrigerated salad dressings.
Enjoy!!
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