Spaghetti Squash Taco Boats 🌮

• 3 small Spaghetti Squash (1-2.5 lb each)
• olive oil cooking spray
• 1 lb. ground turkey
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. ground coriander
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 cup minced red onion
• 1 - 4.5 oz. can diced green chiles, drained
• 1/2 cup tomato sauce (1/2 of a 8 oz. can)
• 1/2 cup water
• 3/4 cup reduced fat shredded Mexican blend cheese

Toppings:

• Pico de Gallo
• Avocado 
• Sour Cream
• Sliced black olives
• Pickled jalapenos

Preheat oven to 400F.  Line a large baking sheet with parchment paper.

Take all stickers off the squash and cut them each in half lengthwise.  Please be careful!  This requires some muscle and a very sharp knife! Use a spoon to remove seeds and soft yellow strands.

Spray the insides of the squash with olive oil spray and season with salt and freshly ground black pepper.

Place the squash cut side down on the baking sheet and bake for one hour, until the flesh can easily be pierced with a fork.  Set aside to let cool slightly.

Meanwhile, heat a large skillet over medium heat and spray with olive oil cooking spray.  Add the turkey to the pan and cook until browned breaking it up with a wooden spoon.  Add the garlic powder, cumin, salt, chili powder, coriander, paprika and oregano and stir to mix well.  Add the onion, diced green chiles, tomato sauce and water to the pan.  Stir to mix well.  Cover and simmer on low for 20 minutes.  Keep warm until ready to use.

When the squash has cooled enough to handle, use a fork to scrape the "spaghetti" stands inside the squash.   Spoon 1/2 cup of meat sauce into each squash.

Sprinkle with cheese.  Return pan to the oven and bake until cheese is melted, about 5 minutes.

Top with your favorite taco toppings, such as pico de gallo, avocado, sour cream, olives, jalapenos, etc.

Enjoy!!   Yields 6 yummy taco boats! 🌮 🌮 🌮 🌮 🌮 🌮  

Crock Pot Spicy Chicken and Black Bean Soup

• 2 - 10 oz. cans Rotel tomatoes, not drained
• 2 - 15 oz. cans black beans, rinsed and drained
• 1 - 4 oz. can diced green chiles (hot or mild), not drained
• 1 large red bell pepper, chopped
• 1 medium red onion, chopped
• 1 tbsp. cumin
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. freeze dried minced cilantro (or 1/4 cup chopped fresh cilantro)
• 1 - 32 oz. box chicken bone broth 
• 2 large boneless skinless chicken breasts (about 1.25 lbs)
• salt and freshly ground black pepper
• 1/2 bunch green onions, white and light green parts, chopped

Spray your crock pot with olive oil spray.  Add the beans, tomatoes, chiles, bell pepper, red onion, cumin, chili powder, garlic powder, onion powder, dried oregano and cilantro to the crock and stir to mix well.

Pour the broth into the crock and stir to combine.  Lay the chicken breasts in and season with salt and freshly ground black pepper.  

Submerge the chicken into the broth mixture.  Cover the crock and cook on low for 6.5 hours.

Remove the chicken from the crock and use two forks to shred it.  Return the shredded chicken to the crock and stir in the green onions.  Let sit on warm setting until ready to serve.

Enjoy with fresh avocado!

BBQ Buffalo Chicken

• 2 lbs. boneless skinless chicken breasts
• 3/4 cup Frank's Red Hot Buffalo sauce
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder

In a large ziplop bag, combine the Franks, chili powder, cumin, salt, garlic powder and onion powder.  Use your hands on the outside of the bag to mix everything together.  Add the chicken to the bag and massage the sauce mixture into the chicken.  Let sit in the refrigerator all day.

Heat your barbecue to medium heat.  Place the chicken on the grates, cover and cook for 8 minutes.  Flip the chicken and cook another 5-8 minutes (depending on size of breast).

Enjoy with your favorite sides!

Crock Pot Chicken & Black Bean Tacos

• 1 lb. boneless skinless chicken breasts
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 4 oz. can diced green chiles
• 1/2 cup chopped red onions
• 1 cup salsa
• salt and freshly ground black pepper
• 2 tbsp. taco seasoning
• 1 tsp. cumin
• 1 tsp. garlic powder
• garnish with your favorite taco toppings

Spray your crock pot with olive oil cooking spray.  Season the chicken with salt and freshly ground black pepper and place into the crock pot.  Season with taco seasoning, cumin and garlic powder.

Pour the black beans, green chiles and red onions over the top and cover with the salsa.

Cook on low for 5 hours, until the chicken easily shreds using two forks. 

Shred the chicken and stir with the bean and salsa mixture.  Keep on warm until ready to serve.

Yields 4 servings:  206 calories, 1 gram fat, 16 net carbs, 32 grams protein per serving.

Make tacos with your favorite toppings such as lettuce, cheese, pico de gallo, sliced black olives, pickled jalapenos, etc.

ENJOY!

Lettuce Cup Turkey Tacos

• 1 lb. extra lean ground turkey (99% lean)
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. ground coriander
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 - 14.5 oz. can petite dried tomatoes
• 1 - 4 oz. can diced green chiles, drained
• 1 - 15 oz. can black beans, rinsed and drained
• 1/2 cup salsa
• Butter lettuce leaves

In a small bowl, combine the chili powder, cumin, coriander, oregano, garlic and salt and stir to combine, set aside.

Heat a large skillet over medium heat and spray with olive oil cooking spray.  Cook the turkey, breaking it up with a wooden spoon, until no longer pink and cooked through, about 5 minutes.  

Add in the spice mixture and stir to mix well.  Pour in the tomatoes, chiles, black beans and salsa.  Stir to combine.   Let simmer for about 5 minutes, stirring occasionally.

Serve a scoop of the turkey mixture onto each butter lettuce leaf and top with your favorite toppings such as cheese, sour cream, shredded lettuce, chopped onions, sliced black olives, etc. 

Yields 4 large servings.  Each serving of the turkey mixture contains 247 calories, 1.5 grams fat, 14 net carbs and 33 grams protein. 

HEALTHY!  YUMMY!  ENJOY!

Grilled Taco Burgers! 🌮

• 1.25 lbs. 96% lean ground beef
• 1 - 4 oz. can diced green chiles, drained
• 2 tbsp. taco seasoning (I use Flavor Gods Taco Tuesday)
• 2/3 cup chopped red onion
• 2/3 cup reduced fat shredded cheese

Mix all ingredients together in a bowl using your hands.  

Cover and let sit in the refrigerate until you're ready to fire up the grill!

Form the mixture into 4 patties and grill until the temperature you desire. Top with cheese and continue to cook until cheese melts.  We cook ours on the grill for 3 minutes, flip and grill another 5 minutes, adding the cheese during the last minute.  Perfection!

Serve on a bun with your favorite toppings such as: lettuce, tomato, onion, etc.  

Y U M M Y ! ! 

Zucchini Crust Pizza Bake

• 4 small zucchini, grated to yield approximately 4 cups
• salt
• 2 eggs, beaten
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese
• freshly ground black pepper
• 1/2 tsp. Flavor Gods Garlic Lovers seasoning
• 1 lb. extra lean ground turkey
• 1 cup chopped white onion
• 1 tbsp. chopped garlic
• 1 tsp. Flavor Gods Italian Zest seasoning 
• 1/4 tsp. crushed red pepper
• 1/2 tsp. salt
• 1 - 15 oz. can tomato sauce
• 1 green bell pepper, chopped
• 1 bunch green onions, chopped
• 1/4 cup mini turkey pepperoni (about 1 oz.)

Spray a 9x13 baking dish with olive oil spray.  Preheat oven to 400F.

Grate the zucchini (I used the grate tool on my Cuisinart) and transfer to a colander.  Lightly season with salt, moving it around with your hands.  Allow to sit for 10 minutes.  Transfer zucchini to a dish towel and ring out any excess liquid.  

In a bowl combine the grated zucchini, eggs, 1 cup of mozzarella and the grated parmesan.  Season with freshly ground black pepper and the garlic seasoning.  Stir to combine.  

Press the mixture into the baking dish to form the "crust".  Pop it into the oven to bake for 20 minutes.

Meanwhile, heat a large skillet over medium heat and cook the turkey and white onions, breaking up the turkey with a wooden spoon, until it is no longer pink, about 7 minutes.  Season with Italian seasoning, crushed red pepper and salt and add the chopped garlic, stirring to combine. Pour the tomato sauce over the top and stir to combine. Reduce heat and allow the sauce to mildly simmer until the zucchini is out of the oven.

Pull the zucchini "crust" out of the oven and spoon the turkey sauce over the top.  Sprinkle the remaining 1 cup of mozzarella cheese over the top.  Sprinkle the mini pepperoni, green bell pepper, and green onions over the top.  Pop the dish back into the oven and cook for 20 minutes.

Let sit for 5 minutes before serving.  E N J O Y !!!

This dish yields 8 servings: 234 calories, 8 grams fat, 25 grams protein and 9 carbs each.