Zucchini Taco Boats!

Who doesn’t love a good taco?! I mean.. if you answered “me!” – are you even human?!

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But for real… tacos are life… and these Zucchini taco boats sure hit the spottt, you know what spot I’m talkin’ about right!? The one that makes you close your eyes, sit back and just say “mmmmm” that was good.

The best part- they are low carb and SUPER easy to make!

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Here’s me perfect low carb recipe- just in time for Cinco de Mayo!

What you’ll need…

  1. 2 zucchini
  2. Beef
  3. Taco seasoning (I used Twang chile lime and Daks sodium free taco blend)
  4. Corn bean salsa
  5. Avocado
  6. Mexican cheese
  7. Tomatoes

Slice the 2 zucchini’s in half and scoop out some of the zucchini forming little boats. Drizzle them with olive oil and a sprinkle of Twang chili lime seasoning then toss them in the toaster oven at 350 for about 8 minutes.

Meanwhile cook your beef and season it up with some taco seasoning! Now mix in the salsa.

When your zucchini is semi-soft layer them with a little Mexican cheese blend and load the boats with the meat and salsa mixture! Now- back in the toaster oven for about 5-6 minutes.

Garnish with diced avocado, a drizzle of Ole white queso, and a sprinkle of Chile lime seasoning and BOOM! Dinner is served!

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Great paired with some blue corn LateJuly tortilla chips and guacamole!

Tag me on Instagram if you make ‘enough! Can’t wait to see! @kburg21

Cheesy Taco Stuffed Peppers

Stuffed peppers have become one of my go-to low carb meals over the last year. They are just so versatile and you can pretty much stuff anything inside of a pepper…leftovers, chicken, vegetables, cheese, pork, beef, rice, quinoa…did I mention cheese…because we all know cheese is the way to my heart…along with tacos..so what’s better than a cheesy taco stuffed pepper? The correct answer is nothingggggg! HELLO YUM!

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Here’s what you’ll need!

1 lb Mighty Spark Food Renegade Chef Blend (beef, beef sirloin, beef brisket, and beef short rib blend)

1 cup of Trader Joes multigrain blend with vegetables

1 tbs FreshJax taco seasoning

4 large bell peppers

Latourangelle grapeseed oil

½ cup sliced grape tomatoes

½ cup cubed jalapeno jack cheese

Redmond’s garlic salt

2 Green onions sliced

BOOM that’s it!

First, cook your beef blend on medium until there is no pink. While the meat is cooking- cut the tops of the peppers off and clean out the seeds. Drizzle the peppers with the grape seed oil and sprinkle with garlic salt. Once the meat is finished cooking you can add in the taco seasoning and mix in the multigrain blend.

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Now it’s time to assemble these bad boys!

I like the bottoms to be extra cheesy so I stuff some a few cubes of cheese into the bottoms of the peppers before adding in the meat and grain blend and then evenly distribute the tomatoes and the rest of your cheese into the peppers and you’re ready to bake ‘em!

I tossed mine into the toaster oven, but you can use a regular oven if you don’t have one. Cook them at 400 for about 20 minutes or until the cheese is browned on top and the peppers are a little soft. I don’t like my peppers to be too crunchy so I tend to leave mine in a little longer to assure they are thoroughly cooked. Now toss your sliced green onions on top and whaaa-laah!

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And just like that- dinner is served! Protein, carbs, and vegetables all in one easy dish!

Enjoy!

 

As always- tag me on Instagram if ya make ‘em so I can see!

@kburg21 #katiescardiokitchen