5-Ingredient Recipes to be enjoyed with Drink & Shrink

The following are tasty recipes that go perfectly with your Drink & Shrink!

Pesto Chicken Stuffed Peppers

  • 3 red, orange, or yellow bell peppers
  • 1 chicken breast, cooked and shredded 
  • 3/4 cups low-fat mozzarella cheese, divided and shredded
  • ½ cup cooked quinoa
  • 1/2 (3 oz) jar of your favorite pesto


  1. Turn on broiler to high. Place bell peppers under broiler and broil from 5 minutes on each side until skin blisters and begins to turn black.
  2. Remove peppers from oven, set aside. Preheat oven to 350 degrees.
  3. In a medium size mixing bowl combine the shredded chicken with shredded cheese, the pesto and the cooked quinoa. Toss to coat.
  4. Once peppers are cool enough to handle, slice in half and remove membranes and seeds. Add a heaping 1/4 cup of the chicken mixture to each pepper and top with cheese.
  5. Bake for 10 minutes. Serve immediately.

Stuffed Zucchini Boats with Goat Cheese and Marinara

  • 4 medium-sized zucchini
  • 1 5- ounce log goat cheese
  • 1-2 cups marinara sauce
  • Chopped parsley for garnish (optional)


  1. Preheat oven or grill to 400F.
  2. Slice zucchini in half lengthwise and scoop out the seeds, leaving the zucchini hollowed out. Season with kosher salt and freshly ground black pepper and place on baking sheet.
  3. Using half of goat cheese, spread a small amount in the bottom of each zucchini. Spoon marinara sauce on top, then dot with remaining goat cheese.
  4. Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes. Serve immediately.