Comfort Food Makeovers

1. Healthy Chicken Alfredo with Zucchini Noodles:

Ingredients:

• 2 large zucchinis, spiralized
• 1 lb boneless, skinless chicken breasts, grilled and sliced
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
2. Pour in almond milk and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
3. Add the grilled chicken slices and zucchini noodles to the skillet, tossing until well-coated and heated through.
4. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

2. Quinoa Crust Margherita Pizza:

Ingredients:

• 1 cup quinoa, rinsed and drained
• 1/4 cup water
• 1 teaspoon olive oil
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 cup tomato sauce
• Fresh mozzarella, sliced
• Fresh basil leaves

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a blender, combine quinoa, water, olive oil, baking powder, garlic powder, oregano, and salt. Blend until smooth.
3. Pour the batter onto a parchment-lined baking sheet, spreading it into a thin, even circle.
4. Bake the crust for 15-20 minutes or until edges are golden brown.
5. Remove the crust from the oven, spread tomato sauce, add mozzarella slices, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

3. Turkey and Veggie Stuffed Bell Peppers:

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 lb lean ground turkey
• 1 cup quinoa, cooked
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Shredded cheddar cheese for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, brown the ground turkey over medium heat. Add cumin, chili powder, salt, and pepper.
3. In a large bowl, mix the cooked turkey with quinoa, black beans, corn, and salsa.
4. Stuff each bell pepper half with the turkey and veggie mixture.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes.
6. If desired, top each pepper with shredded cheddar cheese during the last 5 minutes of baking.