Travel Often

“I see my path, but I don’t know where it leads. Not knowing where I’m going is what inspires me to travel it.” — Rosalia de Castro

Love Deeply, but Laugh Along the Way

"Happiness is only real when shared." - Jon Krakauer, Into the Wild

View Marriage as an Adventure

"Love is a flower which turns into fruit at marriage." ~Finnish Proverb

Fuel your body with GOOD (It's the only one you get)

He who has health has hope; and he who has hope has everything. - Arabian Proverb

Open your Soul to Motherhood

A Grand Adventure is About to Begin - Winnie the Pooh

A New Kind of Love is Born

Mothers hold their children's hands for a short while, but their hearts forever.

Wednesday, August 24, 2016

Mexican Chicken Zucchini Boats

Taking Taco Tuesdays to a New Level

These boats are a healthier spin on chicken burritos, swapping in nutritious zucchini for flour tortillas. A typical flour tortilla contains 25 grams of carbohydrates, 458 milligrams of sodium, and not much else. One zucchini contains 10 grams of carbs, 26 milligrams of sodium, as well as vitamins A, C, and K, and minerals like calcium, potassium, and magnesium. Using zucchini as the vessel is also convenient way to watch your portions without having to think too hard: 1 boat = 1 serving.

Mexican Chicken Zucchini Boats


Total Time: 1 hr. 10 min.

Prep Time: 20 min.
Cooking Time: 50 min.
Yield: 8 servings, 1 boat each
21-Day Fix Containers: 1 Green, 1 Red, 1/2 Blue, 1/2 tsp
Ingredients
4 large zucchini, cut in half lengthwise
4 tsp. olive oil, divided use
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup tomato sauce, no sugar added
2 Tbsp. tomato paste, no sugar added
1 Tbsp. ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)
1 tsp. ground cumin
½ tsp. ground paprika
3 cups shredded cooked chicken breast
1⅓ cups corn kernels
1 cup shredded cheddar (or Monterey jack) cheese
2 Tbsp. finely chopped cilantro
1 medium tomato, chopped
2 green onions, thinly sliced
Preparation
1. Preheat oven to 400ยบ F.
2. Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.
3. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.
4. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
7. Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.
8. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.
9. Bake for 5 to 8 minutes, or until cheese has melted.
Sprinkle evenly with cilantro, tomato, and green onions; serve immediately
ENJOY!! And please come back let me know what you think!
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