Cheeseburger Tacos

Viral smash cheeseburger tacos didn't disappoint.  The possibilities are endless - add bacon, add BBQ sauce, add big mac sauce - make them  how you like.  TO DIE FOR!!

Ingredients:

2 pounds of ground beef

sea salt & pepper

onion powder

garlic powder

8 soft taco tortillas

butter

Toppings:

shredded cheddar cheese, lettuce, tomato, 

dill pickles, ketchup, mustard

(not pictured but you can add onions, bbq sauce, 

bacon, etc.)

Directions:

1. In a small bowl, mix uncooked beef with sea salt, pepper, onion powder and garlic powder.

2. Press a few spoonfuls of beef onto the tortilla in a thin layer.  Cook beef side down for about three minutes in a medium skillet.  Butter the top of the tortilla, when it is facing down.

3. Flip the tortilla over and top the cooked beef with cheese.  Cook about one minute longer until cheese is melted.  

4. Remove the taco and top it with lettuce, tomato, pickles, ketchup and mustard.

5. Serve immediately and ENJOY!

NOTE: between each taco wipe the skillet to remove some of the grease, this will make them crispy and not greasy.

BBQ Pulled Chicken Zucchini Boats

Flavorful, easy BBQ Pulled Chicken Zucchini Boats are a great way to use leftover chicken to make the perfect weeknight dinner!  These zucchini boats require minimal ingredients but are filled with delicious flavor and tons of protein.

Ingredients:

2 medium Zucchini

2 cups shredded cooked chicken breast, boneless, skinless

1/2 cup of your favorite BBQ sauce 

1/4 cup chopped red onion (optional)

1/2 cup shredded mozzarella cheese (optional)

2 Tbsp chopped green onion for garnish (optional)

Directions:

1. Preheat oven to 400F.  Lightly coat a baking dish with cooking spray.  Set aside.  Cut the zucchini lengthwise and remove the inner flesh/seeds by scraping the flesh/seeds with a spoon. Place zucchini halves in the baking dish cut side up. Set aside. 

2. In a small bowl, mix the BBQ sauce with the shredded cooked chicken.  If desired, add in red onion and cheese.  Evenly divide the mixture into the zucchini halves.  

3. Bake 20-25 minutes or until the zucchini is tender-crisp and cheese is melted.  Evenly top with green onion and Enjoy!

Baked Eggplant Parmesan

Making this is way easier than I thought!  And to keep things healthier and less messy, we're baking the eggplant instead of frying it.  So no oil or bread crumbs needed. This dish is gluten-free and made with whole ingredients.  The almond flour coating makes it so crispy and tasty. 

Ingredients:

1 large eggplant, sliced into 1/4 inch thick rounds

2 organic free-range eggs

1 cup almond flour (use bread crumbs if you have a nut allergy)

1 cup freshly grated parmesan, divided 

2 tsp Italian seasoning

sea salt

ground black pepper

1 24 oz jar of marinara sauce (about 3 cups)

2 cups shredded mozzarella

1/2 cup thinly sliced basil

Directions:

1. Preheat oven to 425F.  Line a baking sheet with parchment paper.  In a shallow bowl, mix together the almond flour, 1/2 cup parmesan, Italian seasoning and 1/2 tsp sea salt.

2. In another shallow bowl, whisk eggs with 2 Tbsp water and dash of salt and pepper.

3. Dip an eggplant slice into the egg mixture and let any excess drip off.  Then sprinkle the almond flour parmesan mixture over each side of eggplant slice.  Place on baking sheet.  Repeat to coat all eggplant slices.  NOTE: sprinkle mixture on rather than dip eggplant into almond flour mixture to prevent the mixture from getting to wet and clumpy.

4. Bake until golden and crisp, about 30 minutes, flipping at 15 minutes.

5. In a large baking dish (I used 9x11), add 1 cup of marinara sauce and spread evenly.  Add an even layer of baked eggplant slices.  If needed, you can cut some of the slices to fill the baking dish.  Add another 1 cup sauce and spread evenly over eggplant slices.  NOTE: use a spoon to dollop sauce onto each eggplant slice.  Sprinkle with 1 cup mozzarella, 1/4 cup of the remaining parmesan and 1/4 cup of fresh basil.  Top with another layer baked eggplant slices and spread on 1 cup of sauce, 1/4 cup parmesan and remaining fresh basil.

6. Bake, uncovered, until top is bubbly and golden, about 15 minutes. Remove the eggplant parmesan from the oven, cut, serve and ENJOY!

NOTES:

Dairy-free?  If you don't eat dairy, I recommend finding a dairy free shredded mozzarella and vegan parmesan.  There are quite a few brands like Daiya Foods or VioLife.

Recipe inspired by Eating Well Magzine.

Did you make this recipe?  Please leave a comment on this post and share on social media using the hashtag #spooniefulofrachel  I love seeing your recipe shares!

Minestrone Soup

The classic Minestrone Soup recipe is perfect for those chilly winter days and nights.  It's loaded with whole ingredient.  Fresh vegetables and beans in a delicious tomato broth.  While it seems like there are a ton of ingredients in this soup, the majority of them are veggies making it the ultimate fiber-packed soup.  Cooks in one pot and can be eaten all week long!

Ingredients:

3-4 Tbsp olive oil

2 cloves garlic, diced

1 onion, diced

2 cups celery stalks, diced

2 cups carrots, diced

1 large red pepper, diced

1 medium zucchini, cut into 1/4 inch pieces

28 oz can of diced peeled Italian tomatoes (fire-roasted works good, too)

1 cup pasta sauce

15 oz can garbanzo beans, drain liquid

15 oz can white beans, drain liquid

15 oz can light red beans, drain liquid

1/2 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

1 box of  small soup pasta (I use ditalini)

32 oz of chicken or vegetable broth (add more for a thinner soup)

1 parmesan rind

1/2 cup romano cheese (optional)

sea salt

pepper

crushed red pepper flakes

Directions:

1. Saute the diced garlic in heated olive oil in a large pot.  Add vegetables one type at a time, stir and saute for about 4-5 minutes after each.

2. Add tomatoes, sauce, beans, broth, parmesan rind and herbs.  Simmer for about 1 hour and 30 minutes, stirring occasionally.

3. Add pasta, continue simmering uncovered for 10-12 minutes or until pasta is al dente and vegetables are tender.

4. Remove the pot from the heat. Remove parmesan rind. Taste and season with sea salt, pepper and additional herbs, if needed. Pour soup into bowls and serve with grated cheese on top.

NOTES:

Noodle Swap ..  ditalini noodles are classic in minestrone soup, but elbow, small shells or orecchiette are all great options. You could also mix in cooked grains like rice or quinoa if you’d like.

Leftovers ..  allow the soup to cool slightly before storing it in an airtight container in the refrigerator for 5-7 days. I don’t recommend freezing this soup as the vegetables, bean and pasta texture will change.   Pasta will soak up more liquid as it sits, so when serving leftovers you might need to add more broth or water to the soup. 

Parmesan Herb Crusted Chicken

Ingredients:

2 large chicken breasts cut in half lengthwise

1/2 tsp garlic powder

sea salt and pepper to taste

1/4 cup gluten-free flour

2 eggs beaten

2/3 cup gluten-free panko breadcrumbs

1/2 cup freshly grated parmesan cheese

1/2 tsp Italian seasoning

3 Tbsp olive oil divided

Directions:

1. Preheat the oven to 400F.  Position the rack in the top third of the oven.

2. Cute the chicken in half lengthwise so you have 4 thinner pieces.  Pat the chicken dry with a paper towel.  Sprinkle both sides of chicken with garlic powder, sea salt and pepper.

3. Prepare 3 bowls: one with the flour & add a dash of pepper, one with the beaten eggs & add a dash of sea salt and the third bowl with panko breadcrumbs, parmesan cheese, and italian seasoning (mixed all together).

4. Add 2 Tbsp of olive oil to an ovenproof skillet over medium heat. Let the pan heat up while you are working on the chicken in the next step.

5. Meanwhile, coat the chicken pieces in the flour.  you will then dip each piece in the egg, followed by the breadcrumb mixture.  Shake off any excess at each of the 3 steps.  

6. Add 2 of the chicken pieces to the skillet and cook for about 2-3 minutes each side until golden.  Using tongs makes this easier to flip the chicken.  Transfer the chicken to a paper towel lined plate.  For the second batch, add the remaining Tbsp of olive oil to the skillet.  Once you have fried all the chicken, take the skillet off the heat and arrange all 4 pieces inside the skillet.  Transfer the skillet to the oven for 5 minutes or until chicken is cooked.  (chicken is done at 165 degrees F).  Serve immediately.

NOTES: 

To reheat, try crisping them up again in an air fryer. A couple of minutes/side at 350F should do the trick. You could also microwave them in 30-second increments or heat in a skillet on low until warmed through.

Leftovers of this chicken can be kept in the fridge in a covered container for 3-4 days, but the parmesan breading will soften up a bit.

Zucchini Tomato Sausage Soup

Ingredients:

1 TBsp extra-virgin olive oil

1 lbs Italian sweet sausage, removed from casings

1 cup diced celery

2 cups chopped onion

2 cups diced red bell pepper

2 minced garlic cloves

A pinch red pepper flakes

¼ cup tomato paste

2 lbs zucchini cut into bite-sized pieces

5 fresh plum tomatoes, diced

1 tsp sea salt

½ tsp freshly ground black pepper

64 oz. low-sodium chicken broth or vegetable broth

1 cup coarsely grated Parmesan cheese

1 piece of parmesan rind (optional)

2 TBsp chopped fresh basil

Directions:

• In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage meat and cook,  breaking up the meat with a wooden spoon, until browned for approximately 8 minutes.
• Once the Italian sausage meat has browned, add onion, celery, and bell pepper and sauté for 5 minutes.
• Move the meat and vegetables to the sides and lower the heat to medium (If your pot isn’t large enough, remove the meat and veggies to a bowl, you will add them back afterward). Add garlic, pepper flakes, and tomato paste to the center of the pot and cook for 2 minutes, stirring occasionally.
• Add tomatoes, zucchini, salt, pepper, chicken broth, Parmesan rind, and Parmesan cheese along with fresh basil and stir well to combine.
• Bring the soup to a simmer and cook covered until the vegetables are tender – about 10 to 15 minutes.
• Remove the soup from heat and take out the Parmesan rind. Serve immediately with more fresh basil and Parmesan cheese on top. Enjoy!

Eggplant Casserole

Ingredients:

1 lb ground turkey
1 onion, chopped
3 garlic cloves, minced
1 large eggplant, cubed
1 28 oz can of crushed tomatoes (I used 2)
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
1 tsp italian seasoning
Parmesan or mozzarella cheese

Instructions:

1. Preheat oven to 350 degrees F. Spray 13 x 9" baking dish with nonstick cooking spray

2. Spray large nonstick Dutch Oven or Saucepan with nonstick cooking spray; heat. Add turkey, garlic and onion. Cook, stirring as needed, until turkey is browned and onion is softened.

3. Add eggplant, crushed tomatoes, peppers, and italian seasoning; bring to a boil, stirring as needed.

4. Transfer mixture into baking dish. Bake, covered, about 45 minutes.

5. Uncover, sprinkle with cheese until lightly browned, about 15 minutes.