Hot Meals — That Keep Your Hot Bod
It’s the season of oversized sweatshirts, cozy GIANT scarves (its the new thing I’m told), and fashionable fall boots…which also means all things pumpkin, spice, and everything CHRISTMAS! Here are some cold weather recipes to warm your hot bod, without adding the winter fluff
Chicken Enchilada-Stuffed Spaghetti Squash
- Two 8 oz Chicken Breast Boneless, Skinless
- One 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
- ¼ cups red enchilada sauce, divided
- 1 cup Go Veggie Shreds — Mexican Style
Preparation Time: 35 mins, Ready In 50 mins
- Position racks in upper and lower thirds of oven; preheat to 450 degrees F.
- Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer until an instant-read thermometer inserted into the thickest part registers 165 degrees F,
10 to 15 minutes.
3. Transfer the chicken to a clean cutting board and shred with a fork. Transfer to a large bowl.
Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
4. Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, ½ teaspoon pepper and ¼ teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese.
Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half.
- Serving size: ½ stuffed squash half
- Per serving:
Minestrone Soup — Veggie Edition
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped onions (2 medium)
- 2 cups chopped celery (4 medium stalks)
- 1 cup chopped green bell pepper (1 medium)
- 4 cloves garlic, minced
- 3 cups chopped cabbage
- 3 cups chopped cauliflower (about ½ medium)
- 2 cups chopped carrots (4 medium)
- 2 cups green beans, cut into 1-inch pieces, or frozen, thawed
- 8 cups low-sodium vegetable broth or chicken broth
- 2 cups water
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 can pinto beans, rinsed
- 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
- ½ cup thinly sliced fresh basil
- 10 tablespoons GO Veggie Parmesan Cheese
Preparation Time: 1 hour — Ready In: 1 h 45 m
- Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
- Add broth, water, tomato sauce, tomatoes, and beans; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
3. Stir in basil. Top each portion with 1 tablespoon Go Che.
- Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.
- Serving size: 2 cups
- Per serving: 161 calories; 5 g fat(1 g sat); 8 g fiber; 25 g carbohydrates; 7 g protein; 94 mcg folate; 4 mg cholesterol; 9 g sugars; 0 g added sugars; 6,071 IU vitamin A; 50 mg vitamin C; 157 mg calcium; 2 mg iron; 591 mg sodium; 727 mg potassium
- Nutrition Bonus: Vitamin A (121% daily value), Vitamin C (83% dv), Folate (24% dv)
- Carbohydrate Servings: 1½
- Exchanges: ½ starch, 3 vegetable, ½ lean meat, 1 fatCinnamon Bun Protein Bars
Cinnamon Bun Protein Bars
- 2/3 cu p quick Oats
- 1/2 tbsp cinnamon
- 1/2 tbsp vanilla extract
- 1 scoop cinnamon bun Dymatize protein powder
- 2 tbsp Salted Caramel Almond Butter (Nutsn’more)
- Unsweetened Vanilla Almond Milk
Mix the oats and protein in bowl, in separate bowl mix 2 tbsp almond butter with a dash of vanilla unsweetened almond milk, microwave for 30 seconds to melt and soften almond butter to make mixing easier.
Add almond butter mix to oats and protein mix. While mixing slowly add almond milk, continue mixing until you get a thick consistency. Roll out onto a flat surface — Tin foil or wax paper lining a cookie sheet. Cut into square bars (whatever shape you like), wrap in wax paper and enjoy!