Your kids will actually REQUEST this dinner, even though it is chock full of veggies!
Author: Kristin @
Recipe type: Entree
Serves: 4
  • 2 tablespoons olive oil
  • 1 large or 2 small green zucchini, chopped into bite-sized pieces
  • 1 large or 2 small yellow zucchini, chopped into bite-sized pieces
  • ½ tablespoon minced garlic (add more if you really like garlic!)
  • salt and pepper to taste
  • 8 large tortillas (burrito size)
  • 1 bag baby spinach (can use frozen spinach in a pinch, just thaw it first)
  • 8 ounces shredded colby and monterey jack cheese
  1. Warm the olive oil over medium heat, then add the green and yellow squash and garlic and cook until softened but not mushy, about 5-8 minutes. Salt and pepper to taste. Set aside.
  2. Brush or spray one side of a tortilla with a little bit of olive oil. Place in a skillet pre-heated over medium heat, with the oil side down. Cook 2-3 minutes until golden brown on the bottom, then remove.
  3. Brush or spray one side of another tortilla with olive oil. Place in the skillet, oil side down. Moving quickly, distribute about ¼ of the cooked zucchini, spread a layer of spinach over the zucchini, then sprinkle about ¼ of the shredded cheese over the whole thing.
  4. Top with the browned tortilla (browned side up). Cook for a few minutes until the bottom tortilla is golden brown on the bottom and the cheese is melted.
  5. Repeat steps 2-4 to prepare each of the remaining 3 servings.

Cauliflower Grilled Chesse


cauil grilled cheese



  •  1 head of cauliflower,  cut into small florets and stem removed
  • 1 large egg
  • 1/2 cup shredded Parmesan cheese
  • 1 tsp Italian herb seasoning
  • 2 thick slices of white cheddar cheese


1. Preheat oven to 450F. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.

2. Place cauliflower into large microwave safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!).

3. Stir cauliflower to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. (If you don’t want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.) Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (like photo above; similar to as if someone had chewed it up and spit it back out.) If you’ve made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.

4. Add in egg, parmesan and seasoning. Stir to combine until smooth paste forms. Divide dough into 4 equal parts. Place onto large baking sheet lined with parchment paper or silpat mat. Using your knuckles and fingers, shape into square bread slices about 1/2 inch thick. Bake cauliflower bread for about 15-18 minutes or until golden brown. Remove from oven and let cool a few minutes.

5. Using a good spatula, carefully slide cauliflower bread off of parchment paper. Now you are ready to assemble your sandwiches. Normally I make grilled cheese sandwiches on a pan, but since the cauliflower crust is more delicate, I didn’t want to risk it breaking with too many flips on the stove. Instead, make 2 cauliflower sandwiches by adding a slice of cheese in between each pair of bread slices. Place sandwiches into toaster oven and broil for several minutes (5-10) until cheese is completely melted and bread is toasty. If you don’t own a toaster oven, you can also do this in the oven.

Adapted from The Iron You

Tuna Patties Recipe

tuna patties

Tuna Patties

Prep time: 10 minutes  Cook time: 10 minutes  Yield: Makes 4 patties


2 6-ounce cans tuna

2 teaspoons Dijon mustard

1/2 cup white bread torn into small pieces

1 teaspoon lemon zest

1 Tbsp lemon juice

1 Tbsp water (or liquid from the cans of tuna)

2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives, green onions, or shallots

Salt and freshly ground black pepper

A couple squirts of Crystal hot sauce or tabasco

1 raw egg

2 Tbsp olive oil

1/2 teaspoon butter


1 Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2 Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Form into patties, chill: Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

*Recipe via

Clean Stuffed Zucchini Boats











zuccini stuffed

  • 4 large zucchini, sliced lengthwise and middle scooped out and reserved.
  • 1 lb lean ground turkey *
  • 1/2 cup chopped red/yellow/green peppers in any combination
  • 1/2 cup onion, diced
  • 1/3 cup of water
  • 1 Tablespoon taco seasoning (*homemade recommend)
  • 1/2 cup shredded cheddar
  • 1/4 cup of parsley, chopped
  • 1/2 cup of mozzarella cheese, shredded
  • 1 green onion, sliced thin
  1. Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a sprayed sheet pan.
  2. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
  3. In a large bowl, add beef, cheddar, parsley. Mix well.
  4. Spoon mixture into each zucchini boat.
  5. Bake 400* for 30 minutes. If zucchini is not done, return to oven and check after 10 more minutes.
  6. Remove, sprinkle mozzarella cheese and return to oven. Turn heat off. Cheese will melt in 3-5 minutes. Top with green onions and serve.

Recipe via Katrina Runs for food

*Changes made to make recipe clean

Dinner Idea: Sticky Honey Jalapeno Island Chicken











Serves: 5-8
  • 12-16 drumsticks ((3-4 pounds)
  • 2 teaspoons cornstarch


  • Sweet Heat Marinade/Sauce
  • 1 10 oz. jar jalapeno jelly*
  • 1/2 cup low sodium soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • 1/2 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 -1/2 teaspoon cayenne pepper
  1. Add jalapeno jelly to a microwave safe bowl and microwave until jelly is slightly liquefied and stirable. Add jelly and remaining marinade ingredients to a large bowl and whisk to combine.
  2. Add 1/2 cup marinade and chicken to a large freezer bag, seal and turn until all the chicken is evenly coated. Marinate in the fridge for for 12-24 hours, turning occasionally. Refrigerate the unused reserved marinade/sauce separately.
  3. Line a large baking sheet with foil and top with a baking/cooling rack. Lightly spray rack with nonstick cooking spray. Remove chicken from marinade and discard. Squeeze each piece of chicken dry with paper towels (the more dry, the crispier the skin) and line chicken on the baking rack without pieces touching. Pierce each piece of chicken 3-4 times with a fork. Let set at room temperature for 15 minutes. Meanwhile, preheat oven to 450 degrees.
  4. Spray chicken with nonstick cooking spray and bake for 35-40 minutes. If crispier skin is desired, broil to desired crispiness (I don’t find this is necessary if you bake for 40 minutes).
  5. When chicken is done and cooling (you can remove skin at this point if desired), whisk 2 teaspoons cornstarch to the reserved marinade/sauce. Add to a large saucepan and bring to a boil, stirring constantly. Reduce heat to medium high and let simmer (it will bubble a lot) for approximately 5 minutes, stirring occasionally, or until sauce has reduced and thickened. Let sit 3-5 minutes to cool slightly then pour over chicken in a large bowl. Toss to evenly combine. Dip chicken in any extra sauce or serve over rice.
*Jalapeno jelly should be located in the jam section of your local grocery store. I use Reese Hot Pepper Jelly made with red jalapenos.

Carlsbad Cravings original

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs
Recipe via

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 28 meatballs

Serving Size: 4 meatballs


1 pound lean ground chicken
1 egg
1/2 cup panko breadcrumbs
1 carrot
1 stalk celery
2 green onions
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 ounce crumbled blue cheese
1/2 cup Frank’s Hot Sauce (or your favorite), divided
1 tablespoon butter

Step by Step

  1. Preheat the oven to 350F.
  2. Line a cookie sheet with foil and coat with nonstick spray.
  3. Cut the celery, carrot and green onion into large chunks and throw into a food processor.
  4. Pulse to chop into small bits.
  5. In a large bowl, combine the vegetable mixture, chicken, egg, breadcrumbs, garlic powder, salt, 1/2 the hot sauce and the blue cheese.
  6. Gently fold together to combine, but don’t overmix.
  7. Form the mixture into small meatballs – you should get about 28 small meatballs.
  8. Place the meatballs on the cookie sheet.
  9. Bake for 20 minutes.
  10. While the meatballs are baking, put the rest of the hot sauce and the butter into a microwave safe dish.
  11. Microwave about 30 seconds, until butter melts.
  12. Stir well to combine.
  13. Remove the meatballs from the oven and allow to cool for a few minutes.
  14. Place the meatballs onto a serving dish and drizzle with butter/hot sauce mixture.
  15. Enjoy!


Calories 157; Total Fat 8.7g; Saturated Fat 3.5g; Trans Fat 0.0g; Cholesterol 87mg;

Sodium 741mg; Total Carbohydrates 5.8g; Dietary Fiber 0.6g; Sugars 0.8g; Protein 13.8g

Quinoa Cakes with Tomato-Cucumber Salsa

If you use a 1½-inch, open-topped, round cookie or biscuit cutter to form your quinoa cakes, they’ll have nice, neat edges. The tomatoes and cucumber provide a nice, salsa-like sauce for the quinoa cakes.
Yield: 16 to 19 quinoa cakes
Quinoa cakes
  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • 1 leek, thinly sliced
  • 3 to 5 T. vegetable oil, divided
  • 2 tomatoes, diced
  • 1 cucumber, seeded and diced
  • 1/2 tsp. salt
  • 1/2 serrano pepper, seeded and minced
  • 1/4 cup chopped cilantro
  • 2 T. olive oil 
Quinoa cakes
In small saucepan, combine quinoa and water. Bring to boil, reduce to simmer, cover, and cook for 20 minutes. Remove from heat, and stir in Parmesan. Let mixture cool; then stir in egg.

In medium-sized skillet, sauté sliced leek in 1 tablespoon oil until it becomes soft. Let leek cool, and stir it into quinoa mixture.

Form mixture into 1½-inch-diameter, 1/3-inch-thick patties. Allow patties to cool in refrigerator for approximately one hour.

In a nonstick skillet, heat 2 tablespoons oil until shimmering but not smoking. Fry quinoa patties until golden—about 4 minutes per side. Set aside to cool.

SalsaIn medium-sized bowl, combine tomato, cucumber, salt, serrano pepper, cilantro and olive oil. Mound salsa mixture on top of cooled quinoa cakes, and serve.

Loaded Cauliflower “Mash” Bake

Loaded Cauliflower “Mash” Bake
Servings: 4 • Size: 3/4 cup • Points+: 3 pts 
Calories: 112 • Fat: 5.5 g • Carb: 10 g • Fiber: 4 g • Protein: 1.5 g • Sugar: 0 g
Sodium: 107 g (without the salt)  


  • 4 slices center cut bacon
  • 6 cups (about 24 oz) cauliflower florets
  • 3 cloves crushed garlic
  • 1/3 cup 1% buttermilk
  • 1 tablespoon whipped butter
  • 3/4 tsp kosher salt
  • fresh black pepper, to taste
  • 2 tablespoons minced fresh chives, divided
  • 1/4 cup shredded reduced fat shredded cheddar

Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.

Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot. 

Preheat the oven to 350°F.

Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don’t own a hand blender, a regular blender would work fine as well. Mix in 1 tbsp of the chives 
and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon. Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.

Greek Yogurt Sweet tooth snack

Cauliflower ‘Bread’

Cauliflower ‘Bread’
  • ½ small cauliflower, trimmed of core
  • one egg
  • ¼ cup mozzarella cheese and Parmesan blend (you can just use mozzarella)
  • 1 tsp dried oregano
  • salt and pepper to season
  • 1 tsp olive oil
  1. Pre-heat oven to 160C.
  2. Place cauliflower pieces in TMX bowl and blitz on Speed 7 for 5 seconds until cauliflower is finely chopped. Use Turbo a couple of times to blitz any remaining larger pieces.
  3. Add egg, cheese, oregano and seasoning and mix together on Speed 3 for a few second until well combined.
  4. Line a baking sheet with baking paper and use olive oil to grease.
  5. Place spoonfuls of the cauliflower mixture on sheet and spread out into circles, around 1cm in height.
  6. Bake for 40 minutes until slightly dried out, browning, and firm to the touch.
  7. Remove from oven and using a spatula carefully peel away from baking paper. Flip over and return to oven for 10 more minutes.
  8. Serve immediately where possible.