Chicken Zucchini Fritters

I know it's been awhile since I've posted anything and I really need to get back into the routine of updating my food blog.  Life's been pretty hectic though and I miss cooking nice meals and being able to share them with people.  I also need to figure out a way to combine my two blogs, or at least share a link.  I've been better about posting to my fitness blog lately, which is LKNTraining.com

Now that I'm an ACSM certified personal trainer, and I'm almost through with my pregnancy, I really want to start focusing on the two things I love: how to eat healthy and workout.  I can't wait until my son Griffin is born, mostly because I really want to meet him, but also because I'm excited to challenge myself and see how long it takes to get back into the shape I was in Pre-pregnancy.  It's good to set goals for yourself!

One of those goals, is trying to stick to healthier decisions when it comes to food.  I won't say that I've been really bad lately, but I've definitely given into my sweet tooth a little more then I wanted to this pregnancy.  I'm trying to get back on track though, and the dinner I made last night was not only healthy, but absolutely delicious!  It didn't take too long to make either, so if you're short on time, this is a good recipe to keep on hand.  You can even prep it ahead of time, cover the meat mixture, and place it in the fridge until you're ready to cook it.

Chicken Zucchini Fritters

Ingredients:
2 medium zucchini's,  grated
Salt
1 lb. lean ground chicken or lean ground turkey
1/4 tsp. black pepper
1/8 cup green onions, finely sliced
1 egg
2 cloves garlic, minced
8 oz. ricotta cheese (I use fat free)
Olive oil to sauté

Directions:
Place the grated zucchini into a colander and sprinkle with some salt.
Let sit for 10 minutes.

Once the 10 minutes is up, squeeze out the zucchini's.  (I find that it's helpful to use paper towel for this step.  You'll be amazed at just how much juice comes out of them.)
Now, place the drained zucchini into a large bowl

Next, add in the ground chicken or turkey, salt, pepper, green onions, egg, garlic, and the ricotta cheese.

Mix the ingredients together until well combined.  (You can do this with a spoon, but I find it easiest to use my clean hands)

After that, heat a large skillet over a medium heat and add in about 3-4 TBSP. of olive oil.
Take about a tablespoon of your mixture, or a little more, and place it into the palm of your hand until you form a little round patty about 1/4-1/2 inch thick.
Place the patty into the prepared skillet and cook for about 3 minutes on each side, or until it looks done.

Add more oil as needed.

This recipe will make about 15-20 fritters.  They're absolutely delicious served with a little cheese and some plain Greek yogurt instead of sour cream.  Enjoy!

Source: Slightly adapted from Natashas Kitchen

Garlic Chicken and Spinach Parmesean

Last night I was trying to come up with a quick, healthy, and easy dinner to make and just so happened to stumble across this particular recipe.  At the time, I didn't really think that my husband Jeff really for spinach, but I figured he could just pick around it.  Turns out he ended up eating it.  He then informed me that he likes spinach as long as its cooked, otherwise its too leafy, like lettuce, which he doesn't like.  I know, strange, right?

Anyway......a great thing about this recipe is that I already had the ingredients that it required, therefore I didn't have to go out and spend any money.  I even have enough ingredients left over that I could make it again this weekend, which I think I will.  Mostly because it was absolutely delicious!

Garlic Chicken and Spinach Parmesan

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Ingredients:

1-2 TBSP. butter

5-6 cloves garlic, minced

2 large chicken breasts, chopped into bite size pieces

Sea Salt

Black Pepper

¼ - ½ cup Parmesan cheese

2 cups baby spinach

Directions:

In a large skillet, over a medium heat, saute the garlic for about a minute.  After that, add in the chicken pieces, salt, and a little pepper and cook until the chicken is done and no longer pink.  Once ready, sprinkle in the Parmesan cheese, and stir around until all the chicken pieces are coated.  Lastly add it the spinach.  It may look like a lot, but once you stir it around and the leaves have wilted, you will have just the right amount.

Remove the skillet from the heat, and dish onto a plate.  You may serve as is, or over noodles or rice.  Whatever way you choose to enjoy it, I recommend sprinkling on a little more black pepper and cheese!

Source:

Slightly adapted from Simply Healthy Home

Zero Carb-Chocolate Protein Packed Waffle Sticks

Let me see.......I'm not even sure where to really begin this post.  I can't act like nothing happened, because I know that I disappeared for quite some time, and for that I'm very sorry.  Apparently I had a lot going on in my life in 2014; all of which seemed to take me away from posting my recipes. 

Sadly, I originally disappeared because my loving grandfather passed away.  At the time there was a lot of driving back and fourth between Michigan and North Carolina, and I didn't have my computer with me.  After things began to settle back down, I became extremely busy studying for my new career as a personal trainer.  Then of course there were vacations, family gatherings, weddings, and the holidays. 

Hopefully I'm back now and I'm thrilled to say that there hasn't been a better time for me to be sharing healthy recipes!  As most of you already know, I've always pretty much been a healthy eater, (or at least within the past 6 or 7 years) but right now it's extra important to eat healthy due to the fact that Jeff and I are expecting our first child this July!

Today actually marks the start of week 14 for me, which means I've officially made it into my second trimester!  All without being sick; and for that I owe someone a "thank you"!  Surprisingly, at least based on the looks I get from my doctors and nurses, I've actually felt like myself throughout this pregnancy. I've been a little tired at times, but have still been able to workout almost everyday and I've also been able to continue to run.  In fact I actually ran 4 miles yesterday and did 1.5 miles this afternoon.  A lot of how I have been feeling has to do with what I eat.  If I make some poor decisions, because let's face it, I'm human, and pregnant, I feel like crap and drag a little bit more than usual.  If I eat light and healthy though, I feel great!

With that being said, I'm excited to share today's recipe with you!  Not only is this recipe a healthy and delicious one, but it's also a breakfast food, and I absolutely love breakfast!  These waffles are incredibly quick and easy to make, and they're also high in protein and have zero carbs (except for whatever you put on top).

Zero Carb-Chocolate Protein Packed Waffle Sticks

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Ingredients:

1 Scoop chocolate protein powder (I use Whey Gold – Chocolate Malt)

1 Large Egg

1 Large Egg White

1 tsp. Baking Powder

2 TBSP. Water

¼ tsp. Vanilla

Dash of Cinnamon (optional)

Directions:

Mix all the ingredients together using a hand held mixer; or I always use my Nutribullet. 

After you heat up your waffle stick maker or a waffle iron spray it lightly with a non-stick cooking spray.  Next, pour in some of the batter and allow to cook until the waffle maker beeps at you or for 2-3 minutes.  Remove the prepared waffles and garnish with toppings or your choosing.  I always like to put a little sugar free maple syrup and fresh fruit on top of mine.