Taco-Stuffed Zucchini

Taco-Stuffed Zucchini
Source: http://ourlifeinfood.com/2011/01/17/taco-stuffed-zucchini/

Yield: 2 servings

2 6-inch zucchini
1/2 lb ground beef (or turkey/pork)
Taco seasoning (chili powder, paprika, cumin, garlic powder, oregano, coriander, salt, pepper)
1 roma tomato, cored and chopped
1/2 small onion, chopped
4 oz cream cheese, softened
1/2 cup cheddar cheese, freshly grated

Trim the ends from the zucchini, and slice them lengthwise in half. Using a paring knife, cut out the insides of the zucchini to form boat shapes. It helps to use a spoon to scrape and smooth out what you can’t do with a knife. Roughly chop the zucchini pieces that you have removed.

Brown the meat in a saute pan. Add a little bit of water and the taco seasoning. You can eyeball it – I use the largest amounts of chili powder, paprika, and cumin, followed by a sprinkling of all of the rest.

Add the onions, tomato, and zucchini pieces to the pan. Cook until most of the water released from the vegetables has evaporated.

Remove the pan from the heat. Mix in the softened cream cheese.

Place the zucchini in a baking dish, and stuff each one with some of the mixture. Leftover filling would make a fabulous dip!

Top with the grated cheddar. Carefully add about 1/4 inch water to the baking dish (so that the zucchini are sitting directly in the water). This will keep the zucchini from drying out while cooking and will result in the vegetable being tender (but not mushy).

Bake for approximately 25 minutes at 400 degrees.

Servings	Calories	Fat	Carbs	Fiber	Protein
2	688	49	18	3	45

 

Amount	Measure	Ingredient	Class
2	each	squash, zucchini, 6"	produce
1/2	lb	beef, ground	meat
1	Tbsp	taco seasoning	spices
1	each	tomato, roma	produce
1/2	each	onion, small	produce
4	oz	cheese, cream	dairy
1/2	cup	cheese, cheddar, shredded	dairy

Paleo Chicken Fajitas

Paleo Chicken Fajitas
Source: http://paleodietlifestyle.com/quick-paleo-meals/

Yield: 6 servings

3 lbs chicken breast, cut in thin strips
3 bell peppers
3 onions, sliced
2 tbsp oregano, chili powder, cumin and coriander
6 chopped garlic cloves
Juice of 5 lemons
4 tbsp cooking fat (coconut oil, tallow or ghee are excellent here)
Butter lettuce to serve
You choice of toppings: diced tomatoes, fermented pickles, sauerkraut, sliced avocados, salsa, guacamole, mayonnaise and/or salsa verde

Combine the chicken, bell peppers, onions, spices, garlic and lemon juice in a bowl and mix well;
If preparing ahead of time, let marinate in the refrigerator for about 4 hours.

When ready to cook, heat a large skillet on medium heat and cook the whole preparation with the cooking fat until the chicken is cooked through and the onion and bell pepper are soft.

Put the hot chicken preparation in a large bowl and let the people prepare their own fajitas on top of lettuce leaves with their favorite toppings.

Servings	Calories	Fat	Carbs	Fiber	Protein
6	218	11	13	3	15

 

Amount	Measure	Ingredient	Class
3	lb	breast, chicken, b/s	meat
3	each	bell peppers	produce
3	each	onions	produce
1	tsp	oregano	spices
1	tsp	chili powder	spices
1	tsp	cumin	spices
1	tsp	coriander	spices
6	cloves	garlic	produce
5	each	lemons	produce
4	Tbsp	oil, coconut	baking
1	head	lettuce, butter	produce

Variable Beef, Salsa Style

Variable Beef, Salsa Style
Source: https://docs.google.com/document/d/1nFFXn_Uve5uh0qtqdAa0HvpEqqwKn6K00Z773pgLmEw/edit?pli=1

Yield: 1 serving

5 oz cooked ground beef
1 cup frozen broccoli
1/4 cup Herdez salsa (or other low-carb salsa brand)
1 Tbsp sour cream
1 oz shredded cheddar

Heat the beef and broccoli in the microwave for 3 minutes, or until hot.  Add salsa, sour cream, and cheddar, stir to combine.

You can prepare a week's worth of this in advance by browning 2 pounds of ground beef at a time and portioning out into 6 containers.  You'll need 2-3 bags of broccoli.

Servings	Calories	Fat	Carbs	Fiber	Protein
1	573	37	7	2	48

Amount	Measure	Ingredient	Class
5	oz	beef, ground	meat
1	cup	broccoli	frozen
1/4	cup	salsa, Herdez	condiments
1	Tbsp	sour cream	dairy
1	oz	cheese, Cheddar, shredded	dairy