3 Healthy, Creative Dinners!

Creamy Salsa Chicken Spaghetti Squash
4 chicken breast, cut in half to form 8 thinner breasts
Salt, pepper, taco seasoning packet
2 cups salsa (tomato or verde)
1 1/2 plain Greek yogurt
1 cup shredded cheddar cheese
1 spaghetti squash
2tbs olive oil
Salt and pepper
To prepare spaghetti squash:
Preheat oven to 400°. You will bake the squash at the same time as the chicken but it’s easier if you start your spaghetti squash first.
Cut spaghetti squash in half lengthwise and scoop out seeds. Rub with olive oil and sprinkle with salt and pepper. Place face down on an aluminum baking sheet. Bake 30-45 minutes until tender. Use a fork to remove “strands” of the spaghetti squash.
Before removing squash from the oven insert a knife to see if it pierced easily. If so remove and carefully use a fork to scrape the “spaghetti” strands into a bowl.
Preheat oven to 400 …In a 9x13 pan Season both sides of breasts and lay in pan. Top chicken with even layer of Greek yogurt, then pour salsa over and top with cheese. Bake 30-45 minutes until chicken is at 165. Let rest at room temp for 10 minutes while finishing spaghetti Squash.
Serve chicken over spaghetti squash
Parmesan Shrimp Zucchini Boats
4 zucchini, cut in half long, ways, center removed and boats set aside
Filling:
Diced zucchini centers
1lb shrimp, cut up
1 can diced tomatoes
1/2 Parmesan , plus extra for topping
1/2 cup mozzarella
Tsp each salt, pepper, old bay
1 cup mushrooms, diced
Preheat oven to 425. Scoop out the inside of the zucchini place the boats aside and Chop the inside of the zucchini into smaller pieces. In a bowl combine all ingredients except for the zucchini boat. Fill the zucchini boats packing it in. Use all of the filling. Top with a little extra Parmesan cheese. Bake 20 minutes.
Serve with Instant Pot Quinoa and Rice.
quinoa instant pot
2 cups of brown rice
6 tablespoons tricolor quinoa
4 cups of water
Tablespoon of salt
Tablespoon of butter
Set instant pot on rice button to cook and then release the seal when time is up. Or sit to Manuel high for three minutes and do a slow natural release of at least 10 minutes.
I also added a teaspoon of old bay to this recipe
Eggplant Lasagna
Prepare the eggplant:
1 large eggplant sliced into 1/4 inch rounds
Salt, pepper, olive oil
Drizzle olive oil, salt and pepper on both sides of the eggplant rounds in place on a foil lined aluminum baking sheet. Place in a preheated broiler for 3 to 6 minutes watching for the tops to brown then flip them over for another 3 to 6 minutes. watch them carefully because you don’t want them to burn. Set them aside.
Sauce:
29 oz can tomato sauce
15 oz can diced tomatoes
Tsp salt
Tsp pepper
Tbs Italian seasoning, basil, onion powder, garlic powder
2tbs minced garlic
2tbs balsamic vinegar
1tbs olive oil
Combine all ingredients in a bowl and set aside.
Cheese layer:
2 eggs
1 cup Greek yogurt
24 oz cottage cheese
1 cup Parmesan
1tbs dried parsley
Combine all ingredients in a bowl and set aside.
Preheat oven to 375. Inches the bottom of a 9x13 baking dish, ladle 1/3 of your sauce mixture on the bottom then top with a single layer of eggplant. Top with a third of your cheese mixture and sprinkle on a little more Parmesan cheese on top. Repeat this until all of your sauce and cheese mixture are used ending with the cheese mixture. Top with 1/2-3/4 cup Parmesan cheese. Bake covered for 30 minutes and uncovered an additional 25 to 30 minutes until bubbly and melted in the top lightly brown. Let’s stand for 15 minutes before serving.