Lemon Butter Cod Over White Wine Parmesan Zoodles

I recently started using the meat and seafood subscription service Good Chop to get great quality proteins shipped straight to my door. I talk all about Good Chop, why I love it, and my experience with it in my blog post here which I highly encourage you to check out. I also have a great discount you can use to enjoy $100 off your flexible Good Chop subscription here!

In my recent box, I received Pacific Cod, which I thought would be perfect for an end of summer zoodle dish. This meal is light and refreshing and really is meant to highlight the amazing quality of the fish.

Here’s what you’ll need:

• ½ tbsp softened butter

• 1 tsp EVOO

• 4 cloves garlic, chopped and separated

• 1/2 tsp dried parsley

• 1/4 tsp red pepper flakes (optional)

• Salt and pepper to taste

• 3 pieces of cod

• 8 mushrooms, sliced

• 4 shishito peppers, de-stemmed and sliced

• 1/4 cup dry white wine

• 2 zucchinis, spiralized

• 1/4 cup shredded parmesan

Instructions:

1. Mix together the softened butter, EVOO, half of the garlic, dried parsley, red pepper flakes, salt, and pepper. Spread the mixture over the cod, and bake in a preheated 400 degree oven for 10-12 minutes.

2. In the meantime, heat up 1-2 tbsp EVOO in a pan on the stovetop. Once hot, add in the remaining garlic, mushrooms, and shishito peppers. Cook for 4-5 minutes until everything softens.

3. Add in the white wine and cook for 3-4 minutes until the alcohol burns off.

4. Add in the spiralized zucchinis, turn off the heat, and allow the zoodles to cook/soften for 2-3 minutes (without getting mushy). Sprinkle in the shredded parm over everything, and season with salt and pepper.

5. Split the zoodles between two bowls, and top with the baked cod.

6. Enjoy!

"Chicken" Zoodle Lo Mein (Vegetarian + GF)

One of my favorite easy and guilt free go to meals recently has been cauliflower fried rice. It's super easy to make and great for you without sacrificing flavor. So I figured, why not try another Chinese food classic, lo mein?

I was recently introduced to Quorn's meatless soy free and gluten free products, and I've been trying to make a lot more of my meals vegetarian (if not vegan) throughout the day. So this seemed like the perfect time to utilize their Chik'n Cutlets (which are also available vegan).

The ingredients are straight forward, simple, and take about 10 minutes to throw together, so there's really no excuse to not get in this veggie packed meal. Plus you can eat the entire giant serving which is always a plus in my book!

Here's What You'll Need:

-1 zucchini, spiralized
-1/2 tbsp EVOO OR sesame oil
-1-2 cloves garlic (I go with 2, but feel free to reduce if you prefer)
-1 cup frozen carrots and peas
-1 cup shiitake mushrooms, sliced
-1 Quorn Chik'n cutlet, cooked according to instructions and sliced
-2 tbsp Bragg Live Foods liquid aminos (or Tamari)
-1 tbsp Fix Hot Sauce sriracha
-1/4"-1/2" ginger, grated (I used 1/2", but again feel free to reduce based on preference)

Instructions:

1) Heat the oil in a large skillet over medium high heat.
2) Once hot (but not smoking), add in the garlic, and cook for about a minute.
3) Add in the frozen peas and carrots and cook for about a minute.
4) Add in the shiitake mushrooms and cook the vegetable mixture for about 2 minutes mixing regularly.
5) Add in the zoodles, and continue to cook for 3-5 minutes until they soften.
6) Add in the Chik'n Cutlet slices, and mix in the liquid aminos, sriracha, and ginger, cooking for an additional minute or so.
7) Remove from heat, serve, and enjoy!

I topped mine with some green onions for some freshness, but feel free to skip if you prefer. The taste is slightly different than standard lo mein because I skipped on the sugar aspect, but it tastes pretty darn close and pretty darn delicious if you ask me! I'd love to hear what you think in the comments below!

One Pan Zucchini "Pasta" Bake with Ragu Homestyle

Even though I'm not Italian, pasta was a MAJOR staple in my household growing up. And my mom always used Ragu when making anything Italian. I'm pretty sure all of my favorite meals as a child included Ragu - baked ziti, spaghetti and meatballs, you name it! So when I heard that they were coming out with a new Homestyle line, I was super excited. I headed to the store, and picked up the Thick & Hearty Roasted Garlic sauce, just one of many of their delicious sauce flavors. 

I didn't even know what I wanted to make at first, but I knew that I had to try this sauce. Plus I'm obsessed with garlic, so it was really a no brainer. I got to thinking and figured since I was having a little twist on the sauce I knew growing up, I'd use it with a twist on the traditional pasta meal. I decided to go with zucchini and summer squash pasta instead 1) to keep it a little healthier and 2) because it's summer! No better way to get the best of both worlds than with some summer veggies and a delicious, hearty pasta dish.

Here's what you'll need:

-1 zucchini, spiralized using the ribbon blade
-1 summer squash, spiralized using the ribbon blade
-1 cup Ragu Homestyle Thick & Hearty Roasted Garlic tomato sauce
-5.3 oz cottage cheese
-1/4 cup shredded parmesan cheese
-1/2 tsp oregano
-1/2 tsp basil
-1 clove garlic, chopped
-1 tbsp EVOO
-Sea salt and pepper to taste

Serves 2

Instructions:

1) Preheat your oven to 400 degrees. 
2) In a cast iron skillet, heat up the olive oil on the stove top over medium high heat.
3) Once the oil is glistening, add in the garlic and cook for 1 minute.
4) Add in the zucchini and summer squash ribbons, and cook for about 3-5 minutes mixing regularly.
5) In the meantime, mix together the cottage cheese, oregano, basil, sea salt, pepper, and Ragu Homestyle sauce in a bowl.
6) Mix the sauce mixture into the pan, and top everything evenly with the parmesan cheese.
7) Move the skillet into the preheated oven, and cook for 10-15 minutes.
8) Remove the skillet from the oven, and let it cool for about 5 minutes.
9) Serve, and enjoy!

It honestly tastes JUST like pasta, but better! Plus it's super easy and fast to make and has minimal, delicious ingredients. It gave me all the feels of growing up but with a kick! That hearty, garlic flavor is just so perfect! I can't wait to give the other flavors a try. For other tasty recipes from Ragu themselves click here.

Summer Zucchini "Pasta" Salad

Can you even believe we are just a couple of days away from the first day of summer? I am beyond excited for the summer heat, beach days (minus this pretty unfortunate sunburn I'm rocking right now), and of course my favorite, picnics. There is so much fresh, local, and delicious produce filling up the farmer's markets and grocery stores, and I honestly couldn't be happier.

So in celebration of summer and all of the delicious goods I picked up this weekend, I decided to throw together a pasta salad with a twist. I wanted to keep it light and fresh, so I swapped out the noodles for some raw zucchini ribbons, added in some other tasty flavors, and finished it all off with Stella Cheese's new mozzarella.

The verdict - you NEED this in your life. It's so fresh and summery, plus this Stella Mozzarella is insanely delicious. This is the perfect side dish (or main dish if ya ask me) for your 4th of July picnics coming up in a couple of weeks. Or feel free to just make it as a quick, week night dinner. It's super easy to throw together, so it's the perfect way to end a long, hectic day.

Need another reason to try this one out? Yeah, I didn't think so, but I'll give you one anyway. You can use the $1 off coupon here when you pick up Stella mozzarella at your local store. So let's get to it!

Here's What You'll Need:

-2 zucchinis, spiralized using the ribbon blade
-1 tomato, cubed
-8 oz ball of Stella fresh mozzarella, cubed
-1/2 cup pitted kalamata olives, halved
-1/4 cup sherry wine vinegar
-2 tbsp olive oil
-1/2 tsp dried oregano
-Salt and pepper to taste

Instructions:

1) In a large bowl, mix together the zucchini ribbons, tomato, Stella mozzarella, and olives.
2) Drizzle on the vinegar, olive oil, salt, and pepper, and mix well.
3) Plate the "pasta" salad, top with the oregano, and serve.
4) Enjoy!

Let me know what you think in the comments below, and don't forget to snag your $1 off coupon for Stella's fresh mozzarella here. Be sure to check out their Facebook, Pinterest, and Instagram pages for other recipe ideas using their delicious cheese!

Zoodles with Grilled Chicken in a Vegan Basil Cream Sauce + Rainstorm Wines

 Summer officially means zucchini season in my mind. It also means grilling season, so what better way to celebrate both than will a spiralized zucchini and grilled chicken dish. 

I decided I wanted to go a pesto-ish route because 1) I had basil and 2) pesto is freaking delicious. Instead of using raw nuts, I decided to go with the Artisana Organics walnut butter I had and make into more of a "cream" sauce. Toss in some sundried tomatoes and olives, pour yourself a nice big glass of Rainstorm Wines pinot grigio, and we have ourselves the perfect summery, spiralized meal.

Here's What You'll Need:

-1 zucchini, spiralized
-1/4 cup kalamata olives, halved
-1/4 cup sundried tomatoes
-1 chicken breast, grilled and sliced
-2 tbsp Artisana Organics raw walnut butter
-8-10 basil leaves
-2 tbsp olive oil, separated
-2 cloves garlic, minced and separated
-1 tsp lemon juice
-Salt and pepper to taste

Serves 1

Instructions:

1) In a food processor or blender, mix together the walnut butter, basil, 1 tbsp olive oil, 1 clove garlic, lemon juice, salt and pepper to make a creamy sauce.
2) On the stove top heat up 1 tbsp olive oil in a pan over medium heat.
3) Add in one clove of minced garlic and cook for 1-2 minutes.
4) Add in the spiralized zucchini and cook for 3-5 minutes, long enough to just heat the zucchini without cooking it down too much.
5) Add in the olives, chicken, and tomatoes.
6) Add in the sauce and mix everything completely, cooking for an additional minute.
7) Remove from heat, serve, and enjoy!

I paired mine with a nice refreshing glass of Rainstorm Wines pinot gris. It was the perfect compliment to this meal. It has a nice rich fruity flavor that played perfectly off the "creamy" sauce. Also zucchini and white wine just go hand in hand in my opinion, so I definitely recommend this combo!

Let me know what you think in the comments below.