Zucchini Boats

3 Zucchinis
1lb. ground beef (you can substitute with Turkey)
Fresh Mozzarella
3 Tomatos
Salt & Pepper
Basil and Oregano
1 Glove of Garlic

Sautee the garlic in a tsp of olive oil, add the ground beef and brown. Season with salt and pepper.
Cut the Zucchini length wise in half and cut of the ends. Then take a spoon and scoop out the seeds.

Place in glass pan, or a on a baking sheet.

Once ground beef is cooked, pour into the zucchini if it over flows it’s ok.  Preheat oven to F350.
Slice the tomatos and place on top of the ground beef.

Then cover with Cheese, I use fresh Mozarell and used about half a block. And then sprinkled a little bit of shredded Italian Cheese mix on top. Season with Basil and Oregano. (sorry about the fuzzy picture)

Put in the oven for 40mins.

Then cut and serve… ( my family eat this over rice, I just forgo this)

Enjoy !!!

Cabbage with Ground Beef….

1 head of Cabbage
1lb of ground beef ( I buy all natural, but you can use turkey, lean, whatever your heart desires)
1 glove chopped Garlic
1 Onion
and a bit of water
1 tbsp Olive oil

Heat the oil in a wok, then add the garlic and chopped onion, sautee for a couple of Minutes, then add the ground beef. Season with Salt and Pepper to taste. Once the ground beef is browned, add chopped Cabbage and stir. add a 2-3 tbsp of water and cover. Reduce heat and let it cook, stir every 5-10 minutes. Season to taste with Salt, Pepper and Thyme. Cook till Cabbage is tender. Serve and top with a bit of Parmesan Cheese.
You can serve this over pasta, but since I try to go low carb for dinner I don’t.

My kids love this and so does my hubby and it’s a quick and healthy meal.


Chia Pudding…

Like today, I like a breakfast that I can just grab from the fridge and don’t have to prep to much.
This Chia Pudding was something I found from the Instagram user hovkonditorn. She has ton’s of vegan recipes.
I had never heard of Chia before, it’s a seed and the texture of this dish reminds me of Tapioca. Since I love Tapioca I love this dish…
I make 4 at a time as they last in the fridge and my husband likes to eat them too.
One Serving:
2 1/2 Table spoons of Chia Seeds ( I buy the white ones)
3/4 Cup Vanilla Almond Milk (I don’t like regular, so you can use plain if you like)
1/2 scoop Protein Powder (I use vanilla)
Mix, put in the fridge and after 30mins Stir. This is very IMPORTANT!!! other wise you pudding will clump.
When you ready to eat, top with fruit. I like Strawberries and Blueberries. But I wanna try other fruits as well.

Nutrition Facts:
1 serving
120 calories, 4.5g fat, 11.5 grams of carbs and 7.5g protein. This is vary with the protein powder you use. Also this is without the fruit.


Chicken Enchilada Casserole…

I found this on Instagram, but changed it to my families size in a 9″x 9″ glass dish.

Ingredients: (6 servings)
Corn Tortillas, I used 6 of them
1 can red enchilada sauce
1 can of corn
1 can of black beans
2 chicken breasts cooked ( I had a roasted chicken and used that meant I had leftovers for other lunches)
1.5cups of Mexican Mix Cheese

Pour 1/4 of the enchilada sauce on the bottom of the dish then use 3 tortillas to cover it. Use half of the corn and half of the Beans and half the cooked and shredded Chicken, use a half a cup of cheese.
Repeat that layer again and then cover with sauce, tortillas sauce and cheese.
Preheat oven to 350F, cover dish with Tinfoil and cook for 30mins. Take off tinfoil and cook another 15mins.

And voila.
You can put some avocado on top and season with Cilantro, I am not a fan of Cilantro. But I made this the day before and it turned out great.

305 Calories, 9g fat, 34g carb and 22g Protein

Overnight Oatmeal Parfait…

I like oatmeal, but I don’t like to cook in the morning… So when I found this Overnight oatmeal recipe on Pinterest I thought “Self let’s try this”

I changed the recipe and here it is:

Mix all these in a small Tupperware container or bowl.

1/4 c. of oats
1/4 c. of Vanilla Almond Milk
1 tsp. Chia Seeds

Cover and put in the fridge overnight.

This morning I layered the following in another Tupperware container…

1/2 c. of Fage fat free yogurt
1/2 tbsp of natural Peanut butter
1/2 c. of fresh sliced strawberries.

It was delicious and I am definitely going to make it again.

Nutrition Facts:
257 Cals, 7.3gr fat, 31.6g carbs 17.8gr protein.

Mug Cake for your sweet tooth.

Yesterday I had a hankering for cake and I didn’t have any and I know you can bake with the cellucor protein powders so I went on pinterest and found a recipe.
I changed it slightly and I tried it twice with different flavors of Protein Powder, also the cake is pretty dense, so half a serving was enough for me and I shared it with the hubby so it’s like dessert for two.

Alright here it is…

2 TBSP Coconut flour
1 TBSP Protein powder (i used Cor Fetti and Molton Chocolate from CelluCor)
2 egg whites
1 TBSP Greek yogurt ( I used fat free)
2 TBSP vanilla almond milk
1/2 TSP baking powder

mix all the ingredients, put into a creased mug. cook on high for 2 minutes in the micro wave.

Icing… mix 1/4c. of Greek yogurt with 1/2 scoop of protein powder, pour over the cake.

I didn’t take a good picture of the cakes, but you can follow me on instagram swissmom8873


Eggplant Parmesan Strips Gluten Free


1 eggplant, peeled and cut into strips about 2″long and 1/4″ wide
1 cup eggwhites
1.5 cups corn meal
3 tbsp Parmesan
Dried Basil, salt Pepper

Preheat oven 375F

put the eggwhites in a bowl and season with salt and pepper, in a second bowl mix cornmeal, parmesan and about 2 tsp of dried basil.
Take your egg plant and put them in the egg whites and then roll them in the cornmeal mix. Put on a cookie sheet that is lined with foil and some cooking spray.
Put in the oven for 10mins then turn them over and cook another 7mins. And voila, they are nice and cripsy on the outside and soft on the inside.
I heated up a jar of my favorite tomato sauce (garlic and basil from HEB) and served that with it.
As side dishes I made tomato cucumber salad and garden mix salad.

One eggplant made about 20 pieces… Nutrition for 1 piece:
28calories, 0.4g Fat, 5g Carb, 1.4g Protein