Chicken and Veggie Spaghetti

This recipe is so easy and full of FLAVOR! It’s  perfect for using up all of your leftover veggies at the end of the week.

2 Servings of 100% Whole Wheat Spaghetti

1 Chicken Breast (chopped)

1 Zucchini (chopped)

1/2 Green Bell Pepper (sliced into strips)

1 Cup of Tomato Sauce

1 Tbs Canola Oil

1 Tbs Salt

1 Tbs Pepper

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Italian Seasoning

1/2 Tbs Cayenne Pepper

Preheat the oven to 425°. Season the chicken on both sides with half of the seasoning. Adjust the FLAVORS of the seasoning according to preference. Place on a baking sheet and cook in the oven for 20 minutes, flip halfway through. (I usually cook a few chicken breasts to save in the freezer for later in the week, it’s a huge timesaver…shh, don’t tell anyone, it’ll be our little secret 😉 ). Insert a digital thermometer to see if the chicken is done, it should read 165°.

In the meantime, boil your pasta according to the box instructions. Chop all of your veggies and toss in a skillet with the other half of the seasoning and the canola oil. (This is the best part, you can use whatever veggies you have on hand…see, Suzie’s here for you to make it easy 😉 ). Turn the heat up high to brown them slightly, then finish cooking on medium low heat until they are cooked through. See that brown coloring…that is where the FLAVOR is…mmmm!

Add the tomato sauce to the veggies. Cube your finished chicken into bite size pieces and toss in with the veggie mixture. Give it a stir, then serve on a bed of cooked pasta. How easy was that?! (Just don’t tell my husband). Dinner is served!

Happy Flavoring!

Veggie Hash

My hubby requests this one a lot, so I surprised him with this hash tonight for dinner. I know the way to a man’s heart ;). It is so healthy and full of vegetables. I love it when meals are so good and also so good for you! This recipe has so many options…check out all of the pictures at the bottom!

5 Red Potatoes

1 Medium Onion

1 Red Pepper

1 Zucchini

2 Tbs Canola Oil

1 tsp Salt

1 tsp Pepper

1/2 Tbs Garlic Powder

1/2 Tbs  Onion Powder

1/4 Tbs Cayenne Pepper (optional)

2 Eggs (optional)

Sauce

1/2 Cup Greek Yogurt

1/2 Tbs Garlic Powder

1 tsp of Old Bay seasoning

1/2 Lemon (juice)

1 Tbs Sriracha

Preheat the oven to 425. First we start with the sauce which will be drizzled on top to give this recipe added FLAVOR. Mix all of the ingredients for the sauce in a small mixing bowl. I like to pour it into a condiment squeeze bottle so I can drizzle it on top at the end, it makes it look so fancy ;). Next dice the potatoes and lay them on a baking sheet. Brush them with canola oil and sprinkle with salt and pepper. Sometimes I add some garlic powder also (I love garlic almost as much as my husband, I think he’s starting to get a little jealous). Cook for 20 minutes, flip halfway through.

Next, chop the veggies into medium sized pieces. Heat up the canola oil in a large skillet and add the veggies. Cook over high heat. Sprinkle with seasoning and let them dance (boogie time…it helps to do a little dance yourself). Don’t be afraid to let them brown, that is where all of the FLAVOR is. Once they have browned turn down the heat to medium low and let them finish cooking.

I cook a little scrambled egg for my hubby (cause I know how he likes it…yeah baby). I eliminate the egg for my portion because I’m watching my cholesterol, so adjust to your own dietary needs. Everyone has their own unique FLAVOR.

Time to plate, it’s all about making it look as delicious as it is going to taste. Start by serving the potatoes on the plate, then add the veggies on top. Next top with the egg (or not). Then I drizzle the sauce on my portion. And there you go, what a nutritious and delicious meal. High five to the cook!

Happy Flavoring!

So many options…

Scrambled Eggs Hash

Veggie Hash

Sausage & Eggs Hash

Filet of Cod Hash