• Low Carb Taco Tuesday!

    So if you are like me and LOVE tacos, but feel super guilty after eating them, this low carb recipe is to die for! And my picky kids and husband ate it too which says a lot! You can even add a bit of salsa and sour cream on top.

    TACO STUFFED ZUCCHINI BOATS

    INGREDIENTS:

    • 4 medium (32 ounces) zucchinis, cut in half lengthwise
    • 1/2 cup mild salsa
    • 1 lb 93% lean ground turkey
    • 1 tsp garlic powder
    • 1 tsp cumin
    • 1 tsp kosher salt, or to taste
    • 1 tsp chili powder
    • 1 tsp paprika
    • 1/2 tsp oregano
    • 1/2 small onion, minced
    • 2 tbsp bell pepper, minced
    • 4 oz can tomato sauce
    • 1/4 cup water
    • 1/2 cup reduced fat Mexican blend shredded cheese
    • 1/4 cup chopped scallions or cilantro, for topping

    DIRECTIONS:

    1. Bring a large pot of salted water to boil. Preheat oven to 400°F.
    2. Place 1/4 cup of salsa in the bottom of a large baking dish.
    3. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
    4. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
    5. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
    6. Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
    7. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
    8. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
    9. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
    10. Top with scallions and serve with salsa on the side.

    NUTRITION INFORMATION

    Yield: 4 servings, Serving Size: 2 halves

    • Amount Per Serving:
    • Smart Points: 5
    • Points +: 7
    • Calories: 286
    • Total Fat: 12g
    • Saturated Fat: g
    • Cholesterol: 8mg
    • Sodium: mg
    • Carbohydrates: 18g
    • Fiber: 5g
    • Sugar: 6g
    • Protein: 28g

     

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  • FIXATE: SUMMER TOMATO SALAD

    SUMMER TOMATO SALAD:

    SERVES: 6 (approx. 1 cup each)
    Prep Time: 15 min.
    CONTAINER EQUIVALENTS (per serving):     1 – Green      1 – Orange    

    INGREDIENTS: 

    5 cups sliced Roma tomatoes (approx. 6 medium tomatoes)
    1 cup green onions (scallions), sliced thin
    1 cup daikon (or other radish), julienned (cut into matchstick-sized pieces)
    1 yellow bell pepper, julienned (cut into matchstick-sized pieces)
    6 Tbsp. Creamy Raspberry Vinaigrette (see separate recipe for Creamy Raspberry Vinaigrette)

    DIRECTIONS:
    1. Combine tomatoes, green onions, daikon, and bell pepper in a medium bowl; toss gently to blend.
    2. Drizzle with Creamy Raspberry Vinaigrette; toss gently to blend. Enjoy!
    TIPS: • Cut tomatoes in half lengthwise, then slice them into half-moons.
    • If using the Orange Container to measure this rich and delicious dressing, make sure you fill the container only halfway. That measurement counts as one full orange. A little goes a long way!

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