Stuffed Pesto Shrimp Squash

For all that have patiently waited for this recipe, this gift is for you! This Sundried Tomato Pesto Shrimp with Spaghetti Squash has the longest name, but not too long of a recipe. I promise! I’m all about shortcuts & the least steps possible when cooking, especially with 4 kiddos. Making things simple keeps me motivated to cook more often & enjoy it too 🙂

I had so many requests for the recipe, so I’m excited to share it with you guys. If you make it, let me know how it turned out. Happy Wednesday friends!

Recipe: (small squash serves 2/ large squash serves 4)

  • Set oven to 400
  • Cut squash in half & gut out the seeds using a scooper or spoon
  • Drizzle 1-2 tbsp of olive oil over both squash boats
  • Sprinkle 1 tsp of salt free garlic herb seasoning over each
  • Lay face down on baking sheet & bake for 45min
  • Take out the oven & fork out the squash (will come out stringy like noodles)
  • Bring squash noodles to skillet on medium heat, add 2 tbsp of sun dried tomato pesto & mix evenly, heat for 3min (then remove from heat)
  • In a separate skillet on med heat, add 1 tbsp of butter & 1 tbsp of minced garlic
  • Toss in shrimp & stir around continuously until they turn pink (remove from heat)
  • Fill boats with spaghetti squash noodles
  • Top the noodles with shrimp, desired amount of mozzarella, a few drops of sun dried tomato pesto (about 1 tbsp on each)
  • Place boats back onto baking sheet & into the oven (same temp 400) for an additional 5-10min until cheese is melted & bubbly
  • You can eat them in the boat or bowl
  • Top with Parmesan & crushed red pepper

Fajita Stuffed Chicken

Kicking off the start of my work week with a Meal Prep that will make your lunch break exciting! A few months ago, I made Stuffed Chicken with Asparagus & mentioned that using full breasts would be easier to keep the chicken together. I used that technique this time around and it held together perfectly. I also found a trick to making the stuffing thick enough to stay put, while keeping it moist during the cooking process. You’ll find out below! The great thing about this recipe, is how versatile stuffed chicken can be. The stuffing possibilities are endless!


Serving: (3 chicken breasts)


3 full chicken breasts

2 tbsp of olive oil

1 tbsp of Simply Organic paprika

1 tbsp of McCormick Spice salt free garlic herb blend

1 packet of Simply Organic fajita seasoning

1/2 onion

1/2 tomato

1/2 cilantro bunch

1/2 green bell pepper

1/2 red bell pepper

2 tbsp of Kite Hill dairy free chive cream cheese

1 cup of Organic Valley Mexican blend shredded cheese



Set oven to 375 & drizzle 1 tbsp of olive oil on non-stick baking sheet.

Slice chicken breasts down the side (creating a little pocket).

Rub 1tbsp of olive oil over chicken breasts.

Sprinkle/ rub in fajita seasoning + paprika all over chicken. Then set on baking sheet.

Rinse veggies. Dice tomatoes, bell peppers & onions into small cubes. Remove stems & chop cilantro into small pieces.

Combine veggies, cilantro, garlic herb seasoning & chive cream cheese in a mixing bowl. Mix until the cream cheese evenly coats veggies. We’ll call it “stuffing” now.

Using a tablespoon, scoop the stuffing & place inside chicken breasts. Since I used cream cheese in the stuffing, it made it thick enough to stay put inside the chicken. No need for toothpicks!

Cover baking sheet with aluminum foil.

Place chicken breasts in oven & bake for 30 minutes.

During the last 5 minutes, take the chicken out of the oven & remove aluminum foil. Sprinkle the shredded cheese inside or on top of the chicken breasts. Either way is good! Then place back into oven for 5 minutes (uncovered).

Let cool before placing them into Meal Prep containers.

These would be great with a side of sliced avocado. Yum!

Turkey Taco Stuffed Peppers

Turkey Taco Stuffed Peppers

Stuffed bell peppers are probably the tastiest way to eat low carb Mexican food. Love making these because first, they’re easy to make & the topping possibilities are endless. You can use any meat of your choice too (chicken, turkey, beef). I love to stuff mine with a lean ground turkey. I season it up real good and it tastes like you’re eating beef, but less greasy. Then I top mine with all my favs: cilantro, salsa & of course guacamole. Guacamole is a must in all taco situations. Hope you enjoy this simple recipe. Let me know if you make it! Xoxo



1lb Jennie O lean ground turkey (85% lean)

Simply Organic mild taco seasoning 1 packet

Or you can season with 1tbsp garlic powder, 1tbsp chili powder, 1tbsp paprika, 1tbsp onion powder and 1tbsp red pepper

6 whole bell peppers

1/2 diced bell pepper

1/2 diced white onion

1/2 chopped bunch of cilantro

1 can of Rotel

Mexican shredded cheese blend



Set oven to 400

Using a cutting board, cut the tops off of the 6 bell peppers, then remove the core. If you need help on removing the core, here is an easy tutorial on how to cut a bell pepper for stuffing. Then dice 1/2 bell pepper & 1/2 white onion into small cubes. Chop cilantro into small pieces.

Place the 6 bell peppers upright on a baking sheet. Place in oven & bake for 20 minutes or until slightly charred.

In a skillet on medium heat, add in ground turkey. Using cooking utensil, break up the meat into small pieces. Continue to do so, as meat starts browning.

After meat starts browning, add in taco seasoning & stir to cover all of the meat with seasoning. Stir in diced bell peppers, onions & cilantro. Lower heat to medium low, cover and let cook for 5 minutes.

Then stir in 1/2 can of drained rotel. Continue to stir meat and rotel together for 2 minutes.

After bell peppers are done, fill them with meat & top with cheese.

Place back into the oven for a few minutes to let the cheese melt.

Then remove from oven & top with your choice of toppings! (I love to add salsa, more cilantro & guacamole)