Oven Roasted Broccoli

Ingredients:

·      1 broccoli head

·      Salt

·      Pepper

·      Olive oil

·      Garlic salt

Directions

1.     Preheat oven to 450 degrees

2.     Cut up broccoli head into smaller broccoli pieces

3.     Coat broccoli with olive oil, salt and pepper and garlic salt

4.     Spread evenly onto oven cooking sheet

5.     Roast for about 20 minutes, check to see how tender they are, toss, and continue roasting until tender (about another 15 minutes)

Zucchini Pizza Boats

Ingredients:

·      4 large zucchini, halved lengthwise

·      1 (16-oz) jar of marinara sauce (whatever kind you like will work)

·      2 c. shredded mozzarella

·      1 c. mini pepperoni

·      Chopped fresh basil, for garnish

Directions:

1.     Preheat oven to 350 degrees. Cut the zucchini’s in half and scoop out the insides into a large bowl

2.     Place hollowed zucchini on a large baking sheet. Spoon on the sauce, then top with mozzarella and mini pepperoni. Bake until zucchini is tender and cheese is golden (about 15 minutes)

3.     Garnish with basil

*Note: any kind of toppings will work for these! If you want to add meat to your sauce that would work too. I’ve done veggie zucchini pizza boats before. I’ve added chicken and mushrooms instead of pepperoni and it was equally as delicious!!

Zucchini Noodles + Chicken Veggie Bowls

This is one of my favorite recipes to make during the week because it makes SO much and makes meal prepping so easy! I just have to make the chicken during the week when I eat it. I love to mix and match veggies whenever I make it as well!!

 Ingredients:

·      1-2 zucchinis

·      Butternut squash

·      Black beans

·      Garbanzo Beans

·      Chicken breast

·      Salt

·      Pepper

·      Quinoa

·      Lite Sodium Soy Sauce

·      Noodler Kitchen Utensil

Directions:

1.     Defrost Chicken Breast + Preheat oven to 350 degrees

2.     Spray glass pan to place chicken breast in and add salt/pepper to chicken (both sides) and whatever seasoning you want to add and cook for 35-40 minutes (according to directions on bag)

3.     Cook quinoa (this takes about 15 minutes)

4.     While quinoa and chicken are cooking, dice up your butternut squash. Make sure to cut it in half and then peal then cut it in cubes.

5.     Take a pan and add olive oil to it and when the pan is hot enough add butternut squash to pan. Cook until the squash is a little brown on the outside

6.     While the squash is cooking, “noodle” your zucchini in a bowl and drain your beans.

7.     Once the squash is fully cooked add the zucchini and beans to squash

8.     Add about 1 tablespoon or however much is one serving of soy sauce to your veggie mix.

9.     Once the chicken is done, take it out and cut into strips

10.  Add veggies, chicken and quinoa to a bowl and enjoy!

*Note: When I cook this- it usually makes a lot so I end up having left overs for the rest of the week! You can also add whatever veggies you want to! I’ve had asparagus before with these, sautéed mushrooms instead, or even sweet potatoes!