One more week until Labor Day! I am in complete disbelief summer is coming to a close. I mean, how?! Like always, it went so fast.
The one good thing about the end of summer is all the fresh, local produce in abundance. Zucchini, broccoli, green beans, corn on the cob - YUM! I took this into account when planning our family's meals for next week. Sure, I can make these recipes any day but they'll taste even better knowing those ingredients came directly from the farmer's market.
Click HERE to download my meal plan for next week, August 28-September 3.
Note: I'm following the Country Heat Eating Plan and fall into the 1,200-1,499 calorie bracket. Each person should individually determine their own calorie level when following the 21 Day Fix or the Country Heat Eating Plan. Each color on my meal plan represents a different color-coded portion control container.
If you'd like more information about following this Eating Plan, or are interested in joining my free accountability group, email me directly at email@example.com
I have several favorite recipes on next week's meal plan -- the Pineapple Chicken Skewers, Sweet Potato Sloppy Joes, FIXATE Chicken Salad and the marinated chicken recipes are all some of our family's favorites -- but the one I'm most looking forward to is the Buffalo Chicken Zucchini Boats. I made this recipe once before for my mother-in-law and my sister-in-law when they visited the kids and I at the lake and I've craved it ever since. It's so good! If you like buffalo chicken dip or chicken wings, you'll love this recipe.
Buffalo Chicken Zucchini Boats
Makes: 8 zucchini boats
Recipe adapted from Maria Makes
2 2/3 cups cooked, shredded chicken (I used a rotisserie chicken)
1/2 tsp. sea salt
1/4 cup extra virgin olive oil
1/2 cup Frank's Red Hot Sauce
1/4 cup 2% plain Greek yogurt
1/4 - 1/2 cup almond meal (to make your own, grind whole almonds until powder)
4 small to medium zucchini
cheese cloth (or paper towel)
1) Pre-heat oven to 375 degrees.
2) Wash zucchini and cut each one in half length-wise. Line baking sheet with foil and spray with non-stick cooking spray. Arrange zucchini on baking sheet, flesh-side up.
3) Brush zucchini with olive oil and season with salt and pepper.
4) Put zucchini into heated oven and par-bake for 15 minutes.
5) Remove zucchini from the oven and allow to cool a bit.
6) Using a spoon, scoop out the middle soggy/seedy part of zucchini halves and reserve in a bowl.
7) Working in batches, place zucchini centers in a cheese cloth (or paper towel) and squeeze out all the liquid. Set aside in bowl.
8) In a separate bowl, add Frank's Red Hot, Greek yogurt, shredded chicken and the zucchini centers. Mix to combine.
9) Add in 1/4 to 1/2 cup almond meal (how much you use depends on how wet your chicken/zucchini mixture is)
10) Portion the zucchini mixture evenly into the zucchini boats.
11) Bake for an additional 10-15 minutes, or until the zucchini reaches desired tenderness.
12) Switch oven to broil and bake for an additional 5 minutes until the chicken starts to brown on top.
13) Remove from the oven, and serve!
Two zucchini boats = 1 green and 1 red container following the Country Heat Eating Plan
Several steps involved with this recipe, but so worth it. Enjoy!