It takes a little creative thinking to get my kids to eat certain veggies. Zucchini is one of those veggies. So, since I know they love ground chicken patties and corn, I mixed them all together with a little bit of shredded zucchini and they gobbled them up! Best part, they had no idea here was any green veggies in them!
Zucchini Corn Chicken Fritters
1 zucchini; shredded and drained of Ezra water
1/2 can of corn; drained
1lb of ground chicken
1 handful of Monterey Jack cheese
1 egg; whisked
1/2 cup of bread crumbs
1 tsp of pepper
1 tsp of garlic powder
1 tsp of dried minced onions
Preheat 1 tbsp of oil in a skillet to medium heat. Shred zucchini and press out any excess water. Place into medium bowl. Drain can of corn and add half to the zucchini. Add ground chicken, cheese, egg, bread crumbs and spices. Mix well with hands.
Form into parties and place into the heated oil. Cook for about 3-4 minutes on each side, until chicken is cooked through. Continue with the rest of the chicken mixture. Top with extra cheese.
In an effort to eat healthier, I am attempting more meatless meals. I was worried, being a huge carnivore that I would miss the chicken in this dish. Surprisingly, it was very filling! I used chickpeas and my regular taco fillings and loved it. Even my oldest son was a fan. This is a keeper!
Chickpea Taco Bowls:
1 tablespoon of Oil
1 can of Chickpeas (drained)
1 can of Corn (drained)
1 can of Black beans (drained)
1 can of Rotel (drained)
1 package of taco seasoning
1 can of Green Chili Enchilada Sauce
1 package of Lipton’s Taco Rice
Cheese and other toppings
Heat 1 tbsp of oil in a pan on medium heat. Add chickpeas. Season with salt and pepper. After chickpeas of cooked for about 5 minutes, add in corn, black beans and Rotel. Cook for an additional 10 minutes.
Mix up taco seasoning as directed on package.
Cook taco rice according to the package.
Add taco seasoning to the mix. Bring liquid to a boil. Reduce heat to low, and let simmer for about 5 minutes.
After rice is finished, transfer to a bowl. Top with chickpea mix. I added the green chili sauce per bowl depending on the person eating. However, you can mix it all in before dishing it up.
Top with cheese and any other desired toppings. I topped ours with my mom’s Avocado Salsa.
January is just about over and now it’s time to get my head in the game a prepare for our Disney trip. One way I’m doing that is getting my eating back on track. Nothing feels worse on vacation than feeling uncomfortable on those rides. So, here’s the first recipe of my first day!
I’m not a big breakfast eater. I love breakfast food, just not at breakfast time. But, to eat healthy all day I have to start the morning off right. So I threw together overnight oats. It’s very easy and I put mine in my Blender Bottle for easier grabbing on the run.
I apologize for the picture quality, I was surprised how well they turned out.
Chocolate Coconut Overnight Oats
1/2 oats (old fashion or steel cut)
3/4 cup 1% milk (can use almond or cashew)
1 tbsp pure cocoa powder
1 tbsp unsweetened coconut
1 scoop Cookies and Cream protein powder (vanilla or chocolate would work as well)
Mix protein powder, cocoa powder and milk together. Set aside. Add oats and coconut to a container with a lid. Mix milk mixture with oats. Secure lid and refrigerate overnight. Stir and enjoy!
21 Day Fix approved foods.