This same recipe can be replaced with ground meat if preferred. It can also be made vegan by skipping on the cheese.
Time: 25 minutes
Carbs 35g | Fat 5.4g | Protein 20g
1 tsp olive oil
2/3 bag of Morning Star Meatless Crumbles (or any preferred meat or meat substitute)
1 Tbsp taco seasoning
1/8th cup water
1 can black beans
1/2 bell pepper, diced
1 jalapeno, diced1/2 cup corn
Cut tops off of zucchinis and slice zucchinis in half lengthwise and spoon out innards. You can save these innards for other dishes or add them to what couldn’t fit in the zucchini boats. This is what I did and it was very yummy, like a burrito bowl with zucchini.
Place zucchini halves in a baking dish, top with olive oil and spices of choice and cook at 350 degrees Fahrenheit for 10 minutes. The spices I chose were pepper, garlic powder, onion powder, and turmeric.
Meanwhile, sautee meat according to package instructions. Once ‘cooked’ add taco seasoning and water (splash), combine well. Add in jalapenos, corn, beans, and bell pepper, heat thoroughly on medium heat.
Once the 10 minutes have passed, take out zucchinis and spoon the mixture evenly into each boat. Top with cheese and continue to cook at 350 degrees for 15 minutes.
Remove from oven, plate with limes, and top with whatever you like!
Boil macaroni in salted water until al dente. Meanwhile, shred and combine cheeses into a large bowl. Separate 1 1/2 cups (for topping).
Once pasta is cooked to al dente, pour into a strainer.
Bring heavy whipping cream to a boil, then lower heat to a simmer for a few minutes and throw in macaroni. Stir constantly until cheese is completely melted and sauce thickens. Add preferred seasoning to taste.
Transfer to broil safe cookware, top with remaining cheese and broil until top is golden brown, about 5 minutes. Let sit for five minutes.
*add in any extra ingredients (like Serrano and mushroom) when combining macaroni with heavy whipping cream.
Heat skillet to medium high heat and brown turkey. Drain fat and add onions and taco seasoning as well as 2/3 cup of water. Cook until turkey has absorbed the seasoning and at least half of the water has evaporated.
Pour in chicken broth and diced tomatoes, stir. Add remaining ingredients, stir well and heat thoroughly before serving.
You can purchase precooked rice, but if you want to cook it yourself I do a 1:2 ratio (1 cup rice with 2 cups water) and simmer for about 30 minutes until the water evaporates. It’s best to cook a bunch and toss in the freezer for easy meal prepping.
Brown meat in a large skillet, drain fat. Add onions and taco seasoning and stir with 3/4 cup water. Bring to a boil. Reduce heat and simmer 5 minutes stirring occasionally.
Add in rice, corn, tomatoes, black beans, and jalapenos. Stir and keep warm on low.
Preheat oven to 350 degrees Fahrenheit.
Cut tops off of bell peppers and discard seeds and membranes.
Turn off the heat to the skillet and place bell peppers snug in a baking dish and stuff with skillet mixture. Pour 1/2 cup of water on the bottom of the baking dish. Cover with foil and cook for about 30 minutes.
Remove foil and top with cheese (optional) and continue cooking for 10 minutes. If not adding cheese continue cooking with foil for a total of 40 minutes.