Zucchini and Chicken Pie
Zucchini and Chicken “pie” is an easy recipe to pull together for breakfast, lunch, or dinner!
Ingredients
- 1 cup cooked, skinless chicken breasts diced
- 1 cup sliced zucchini
- 1 cup sliced tomatoes
- 1/4 cup reduced fat, shredded cheddar cheese
- 1/2 cup chopped onion
- 1 (9 inch) pie crust
Custard
- 3/4 cup fat free egg substitute
- 1 cup skim milk
- 1/4 tsp pepper
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Instructions
- Place zucchini, tomatoes, onions and chicken in pie crust.
- Prepare custard by mixing eggs, milk, and pepper.
- Pour custard over ingredients already in pie crust.
- Sprinkle with cheese.
- Place in oven at 375 degrees for 30 to 35 minutes.
Recipe Notes
Venison Stir Fry
Spicy Stuffed Bell Peppers
Spicy Stuffed Bell Peppers are the perfect easy weeknight meal. Put this in the rotation for when you’re searching for a simple recipe. 
Ingredients
- 1/2 can unsalted diced tomatoes 14.5 oz can
- 6 bell peppers
- 1 lb extra lean ground chuck
- 1 packet low sodium taco seasoning
- 1/2 cup chopped onion
- 1/2 cup shredded, reduced fat cheddar cheese
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Instructions
- Preheat oven to 350 degrees
- Cut off top of peppers and clean out centers
- Fill each bell pepper half way with water, then microwave for 6-7 minutes.
- Meanwhile, brown 1pound of ground beef with ½ cup of onion.
- Add the taco seasoning to the meat according to the package on the taco seasoning packet.
- Next, add the ½ can of diced tomatoes and bring to a simmer for 10 minutes
- Drain the water from the bell peppers; place the bell peppers in a loaf pan.
- Fill each bell pepper ¾ with the meat mixture; fill the rest of the bell pepper with cheese
- Pack the cheese on top of the meat mixture
- Cover with foil and bake for 20 minutes or until the bell peppers become tender
Recipe Notes
Beef and Vegetable Stir Fry
What better way to dress up a pound of top sirloin steak than this recipe which will leave your mouth watering for more. Pair it up with a side of brown rice and dig in. No matter what, this scrumptious recipe will take your taste buds to the next level. No doubt, beef is what’s for dinner!
Ingredients
- 1/3 cup water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon low sodium, reduced fat chicken broth
- 2 teaspoons cornstarch
- 1 pound beef round steak cut into thin strips
- 1 cup broccoli florets
- 1 tablespoon minced garlic
- 1 red bell pepper cut into thin strips
- 1/2 medium onion sliced
- 1 cup mushrooms sliced
- 8 ounces canned water chestnuts drained
- vegetable oil cooking spray
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Instructions
- Wash your hands and clean your preparation area.
- Mix the water and the corn starch together, stirring to break up clumps.
- Add chicken broth and soy sauce to cornstarch mixture and set aside. Pre-heat large skillet, and lightly coat the skillet with vegetable oil spray.
- Add the beef strips to the skillet and stir-fry for about 4 to 5 minutes
- Remove meat from pan and set aside and keep warm.
- Add the broccoli flowerets and stir-fry 2 for 3 minutes. If using fresh garlic, add it to the skillet, stir-fry for 1 minute.
- Add red bell pepper and stir-fry for 2 minutes.
- Add onion and stir fry for 1 minute followed by the addition of mushrooms and water chestnuts and stir-fry for an additional 1 minute.
- Return the meat to the skillet and stir in corn starch mixture.
- Cook and stir about 2 to 3 minutes until mixture is heated and sauce is thickened.
Recipe Notes
