One recipe that I have tried to fit into our way of eating is a pasta primavera. A great meal that makes the most of your veggie servings. Top it off with some grilled chicken and fantastico! You have a meal that will keep you full all night.
12oz of chicken breast (12P)
1 Red bell pepper sliced (1C)
1 Yellow bell pepper sliced (1C)
1 cups of carrots thinly sliced (1C)
2 cups of zucchini sliced (1C)
2 cups of yellow squash sliced (1C)
1.5 cup of while onion sliced (1C)
5 cups of Spaghetti squash–2 squashes (5C)
1.5 cups of tomatoes sliced (1C)
4 cloves of garlic minced Freebie
4 tsp of olive oil (12F)
2 tsp of pepper
1Tbl of herbes de provence spice
Pre-heat the oven to 400 degrees F. Place the spaghetti squash in the oven and cook for 40 minutes. Set the grill up to medium high heat, and place the chicken breasts on the grill. Cook on each side for 8 minutes each side. While that is cooking, heat a large skillet with olive oil. Add the garlic and saute for 1 minute. Place the peppers, squashes, carrots, and onion in the pan. Saute for 7-10 minutes, or until the carrots are tender. Add the tomatoes and let simmer for 7 minutes then set aside. Scrape out the insides of the spaghetti squash and place it in a large mixing bowl, add the sautéed veggies, spices, and a few chopped leaves of basil.
This will make 9 cups of veggies. Split the chicken into 3oz portions for proteins.
2 1/4 cups of the veggie mix will be 3C, 3F. Bellissimo!!