I’m at it again, stuffing stuff! I made these stuffed zucchini last week and they were delicious and totally blog-worthy! I use the term “zucchini” loosely, however. This is actually just a summer squash variety, I can’t seem to remember the exact name, that I got from our CSA. These were good-sized squash that I used, so you’ll need to adjust accordingly, depending on the sizes you’re using for this recipe. We really enjoyed these though! I hope you will, too.
Turkey Stuffed Zucchini
- 2 large zucchini or 4 medium zucchini
- ½ small onion – diced
- 3 cloves garlic – minced
- 1 C. + 2 T chicken broth (separated)
- 1.3 lb 93% lean ground turkey (go leaner if you like!)
- 1 egg white
- 1/3 C. grated parmesan cheese
- 1 t. paprika
- 1t. basil
- 1 t. oregano
- ¼ t. cayenne pepper (more or less to taste)
- Salt and pepper
Preheat oven to 400°. Cut zucchini in half lengthwise and use a spoon to remove seeds and flesh leaving about ¼ – ½ inch thickness around. Arrange in a baking dish. Chop the flesh into small pieces.
In a large sauté pan, cook ground turkey over medium heat. Drain fat (if any) and add onion and garlic. Cook for 2-3 minutes. Add chopped zucchini and the 2T. of chicken broth. Add paprika, basil, oregano, cayenne pepper, salt and pepper. Cook another 2-3 minutes.
Remove mixture to a large bowl and let sit until it begins to cool. Once cooled – add parmesan and egg white. Toss well. Using a spoon or measuring cup, fill the hollowed zucchinis with the meat stuffing, pressing firmly. Pour the remaining 1 C. of chicken broth into the bottom of the pan and cover tightly with aluminum foil. Bake for 35 minutes.
Nutritional Info per serving:
220 calories, 30 g. protein, 6 g. carbs
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Do you like salads? Are you a multi-tasker? You simply HAVE to try this recipe! It’s so good, AND good for you! In just a few simple steps, you’ll have a beautiful and delicious salad that you can feel GOOD about eating! The ingredients are flexible, use what you like, don’t use what you don’t like, get it!? But the steps are absolutely a MUST! Non-negotiable! The salad won’t turn out right if you don’t do it right!
- 2-3 chicken breasts (or more, depending on how many people you’re feeding, and how chicken-y you like your salads)
- 1 lemon
- garlic salt
- ground black pepper
- olive oil
- lettuce of your choice
- veggies of your choice, but might I suggest the following: tomatoes, cucumbers, sweet bell peppers, green onions, avocado, celery…
- berries of your choice: Strawberries and/or raspberries are deelish!
- nuts or crunchy bits of your choice: I prefer slivered almonds.
- reduced fat feta cheese (or not, up to you)
For the dressing:
- olive oil (extra-virginy, of course)
- balsamic vinegar (a goon one!)
- Dijon mustard
- s&p, or Spike, or Mrs. Dash…whatever you prefer
- meat pounder or rolling-pin
- gallon-size Ziploc bags
- gym shoes/clothes
- wrist watch/clock/timing device
STEPS TO TAKE (a.k.a. Instructions)
- Put your chicken breasts into a Ziploc bag. Add freshly squeezed lemon juice (or the bottle kind will do in a pinch), a little drizzle of olive oil (maybe 1-2 teaspoons) a dash of garlic salt and some ground black pepper (to taste). *I don’t often measure when I cook…so that’s the best I can do.
- POUND out your frustrations until your breasts (correction: the CHICKEN breasts) are the same thickness throughout, about 1/2″-3/4″
- Place chicken in the refrigerator.
- Lace up your gym shoes.
- Get dressed in the appropriate workout attire.
- CRITICAL STEP! Workout for at least 45 minutes! No less! (More is acceptable, as long as it’s not overnight) Feel free to choose whatever exercise method you like. Might I suggest: a jog/run/walk outside if it’s nice weather, pop in your favorite workout DVD (Insanity, Chalean Extreme, Turbo Fire, Les Mills Pump, P90X…etc…), a yoga class, pump some iron! You get the idea!
- When your time is up, place chicken breasts on a pre-heated grill and cook for about 5 minutes on each side.
- Chop up lettuce and veggies. *Don’t forget to flip those chicken boobs after 5 minutes!
- Whisk approximately 1 part olive oil to 2 parts balsamic vinegar + 1/2 part Dijon , minced garlic + seasonings in a small bowl.
- Toss the dressing with lettuce.
- Top with chopped veggies.
- Retrieve chicken from the grill, slice into strips and place desired amount on top of individually portioned salads.
- Don’t forget the nuts and berries!
Ok, I’m going to try really hard to remember how I made this fun dish! I went into it with just my ingredients and a fun new kitchen gadget! And the result was tasty and totally repeatable! Husband and kids raved!
Zoodles with Turkey Sausage & Peppers (makes apx. 6 servings)
I pkg. sweet Italian turkey sausage, casings removed
3-5 medium zucchinis (Cut into spirals or julienne strips with whatever nifty gadget you like)
1 T. olive oil
3 cloves garlic, minced
½ red onion, quartered
2 bell peppers, cut into chunks
1 can diced tomatoes
1 T. dried basil (fresh would be awesome!)
1 t. oregano
¼ t. red pepper flakes (or to taste)
2 cups (or big hand-fuls) baby spinach
2 T. balsamic vinegar
Grated or shredded parmesan
Directions: Cook up the sausage in a big pan/skillet until browned. Remove from pan, reserve. Put 1 T. olive oil and minced garlic in the pan. After 2-3 minutes, add the onion and peppers and sauté for another 3-4 minutes, or until they begin to soften. Add in the can of tomatoes, basil , oregano, pepper flakes and let simmer for about 5 minutes. Mix in balsamic vinegar and spinach, and then add the sausage back into the mixture. At this point, you can warm up your zoodles in a pan with a little olive oil or broth, OR you can just use them as-is. (*I heated mine for a couple of minutes) Serve the Turkey mixture over a bed of “zoodles”, top with a little parmesan.
Oh…this is the food slicer that I am using and LOVING! Check it out!