Chicken & Zucchini Poppers

This is a squeaky clean recipe that is Gluten free and Whole30 friendly. Do not fear the zucchini because you won't even taste it! 

Ingredients:

1 lb Ground Chicken Breast

1 cup Grated Zucchini

3 Green Onions, sliced

3-4 Tbsp Basil, minced

1-2 Cloves Garlic

Salt and Pepper to taste

Olive Oil Cooking Spray 

Directions:

Mix chicken with zucchini, green onions, basil, garlic, salt,  and pepper. Mixture will be quite wet.

Spray medium fry pan with cooking spray and heat over medium heat. Use a small scoop or heaping tablespoon to scoop mixture into pan. Do not overcrowd pan. Cook 4-5 minutes each side until golden brown and centers are cooked through. 

Serve with marinara for dipping. If you want more of a kick, swap cilantro for basil and serve with an avocado based condiment.

 

Egg White Cups with Spinach, Mushroom, Green Onion and Cheese

Ingredients:
4 Cups of Pasteurized, Liquid Egg Whites
Pre-washed, Baby Spinach
Baby Bella Mushrooms
Green Onion
Fat-free Cheddar Cheese
Salt and Pepper

Directions:
Pre-heat oven to 375 degrees and spray a muffin sheet with non-stick spray. Fill cups with desired amount of spinach, mushrooms and green onion. Sprinkle with fat-free cheese and salt/pepper to taste. Pour egg whites over ingredients. Bake for 15-20 minutes depending on your oven. 

Serving size will depend on your protein intake. 3 egg white cups=1 cup of liquid egg whites or 6 egg whites. 

Helpful Hints: Once cooled, remove with a large spoon. Make sure to refrigerate!

Not a fan of these veggies? Try something different like a frozen pepper and onion mix or broccoli and cheese!