Love taco’s but don’t want to go back on all of the progress you are making toward your weight loss? Try this version and stay on track.
Yield: 4 servings
Per serving: 1 Lean | 3 Green | 3 Condiments
310 calories | 32g protein | 12g carbohydrate | 15g fat
Ingredients
4 small zucchinis
6 Tbsp mild salsa
1 pound 93% lean ground turkey
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp oregano
1/4 tsp salt
1, 10-oz can dice tomatoes & green chiles, pureed
1 cup reduced-fat, shredded Mexican blend cheese
¼ cup chopped scallions
¼ cup low-fat, plain Greek yogurt
Directions
Preheat oven to 400 ˚F.
Remove tops of zucchini, halve lengthwise. Using a melon baller or spoon, hollow out the center of zucchini, leaving ~1/4-inch rim. Chop zucchini flesh; set aside.
Brown turkey in large skillet. Add 1 cup chopped up zucchini flesh (save rest for another recipe), and spices, cook for an additional 2 minutes.
Add pureed tomato, simmer uncovered until most of the liquid is absorbed, about 10 to 15 minutes. Remove from heat, and immediately mix in half of cheese.
Pour salsa into the bottom of a large baking dish, place zucchini boats, hollow-side-up on top. Fill each boat with turkey mixture, pressing down, and sprinkle tops with remaining cheese.
Cover with foil, and bake 30 minutes.
Serve topped with scallions, salsa from the bottom of baking dish, and Greek yogurt (optional).
Note: Using colored peppers instead of zucchini is a nice variation for the recipe as well.
From: Medifastblog.com