Ground Turkey Enchilada Stuffed Zucchini

Boy oh boy was last weekend full of so much fun! And also so much eating... After a good week of clean eating, it all went downhill fast. It all started with Friday..getting off early to watch the Giants play in their first NLDS game (they won, yay!) This whole day and night was spent celebrating. Saturday was a little calmer, but more Giants (they won, yay!) Then Sunday football (Raiders didn't lose, yay! but they didn't even play...) is always full of eating and drinking and watching TV. Then we find out Sunday night that we got tickets to the Giants game on Monday, which was amazing! (Giants lost, boo) but we had such a great day in SF with a lot more of eating and drinking. While we did get to the gym 2 of these 4 days, the amount of food and alcohol we consumed totally outweighed it. But instead of giving up, we turned it around. Starting with an hour at the gym Tuesday night, watching the Giants (They won the NLDS, yay! Onto to the NLCS!), and eating a light and delicious dinner.

Another Tuesday went by where we didn't feel like going to our favorite taqueria. We needed something lighter and healthier, but still delicious and easy to make for a work night.

Ingredients:

1 Tbsp Olive oil
1/2  yellow onion, chopped
2 garlic cloves, minced
1 lb ground turkey breast
4 large zucchini's
1 packet taco seasoning
1 10oz can of enchilada sauce
3/4 cup reduced fat Mexican cheese blend

Optional toppings:

Guacamole
Reduced fat sour cream
Salsa
Hot sauce

Directions:

1) Cut zucchini's in half lengthwise, and scoop out the seeds and some flesh leaving room for filling. Microwave the zucchini's for 2 mins in the microwave. Pour enough enchilada sauce to lightly cover the bottom of a 9 x 12 baking dish. Place the zucchini's in the dish.

2) Heat up the oil on medium-high heat. Saute the garlic and onions until they just start to soften. Add in the turkey, breaking it up as it browns. Once browned, follow the instruction on the taco seasoning packet: add 3/4 cup water and seasoning to the pan, bring to a boil then simmer for 4 minutes. Add 2 tablespoons of enchilada sauce to the meat mixture.

3) Pre-heat oven to 375. Ladle the turkey mixture into the zucchini's filling up as much as you can. Sprinkle the top with cheese, then pour the remaining enchilada sauce over the zucchini's. Cover with foil and bake for 30-40 minutes.

4) Take out and plate, top with desired toppings and enjoy!


Serves: 8
Prep time: 20 minutes
Cook time: 30 minutes

This is what happens when you give a Pig roasted turkey breast

Our pig has an unnatural obsession with turkey. As soon as the package is taken out of the fridge, he comes RUNNING from where he was in the house to sit at your feet and drool.

I think he loves this fresh roasted turkey breast even more. Can you tell?

Roasted Turkey Breast

There really is nothing better than a turkey sandwich for lunch. The only problem with today's deli meats is they are full of nitrate/nitrites, preservatives and sodium. Even with Applegate products, who boast on being preservative/nitrite/nitrate/gluten/hormone free, they are still full of sodium, only come in 7oz packages that cost almost $7 per pack, and it doesn't really taste that good. The turkey breast I found here was from Sprouts and cost only $10 for 2 lbs.

The best turkey sandwich really only comes once a year; leftover Thanksgiving sandwiches! They are hands down the BEST turkey sandwich around. Friends even made an episode about it (poor Ross). This inspired me to find a way to get fresh roasted turkey all year round.

This turkey breast could be sliced up and used for traditional deli type sandwiches (with lettuce, tomato, onion, mayo, mustard, etc) or you could whip up some Skinny Roasted Garlic Mashed Potatoes, and have that leftover Thanksgiving turkey sandwich any time!

Ingredients: 

2 lb boneless skinless turkey breast
olive oil
1 tsp each of any spices you like (could just do salt and pepper, add some paprika, oregano, garlic powder, onion powder, cayenne for a kick)

Directions:

1) Pre-heat oven to 350. Get a roasting pan out. Roll up some foil balls or a roasting rack and set on the pan.

2) Rub the turkey breast with a little bit of olive oil. Just enough to coat it. Sprinkle on the spices and seasonings of your choice. Place turkey on the foil balls or roasting rack.

3) Roast in the oven for 1 hr 30 mins, or until the center comes out to 165 degrees. Take out and cover with foil and let sit for about 20 mins.

4) Slice up and enjoy!

Prep time: 5 mins
Cooking time: 90 mins
Serves: About 3-6