Sunday, February 1, 2015
What's Cookin' Sunday: Super Bowl Edition
• 4 medium zucchinis, cut in half lengthwise
• 1/4 cup mild salsa
• 1 lb lean ground turkey
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, diced finely
• 4 oz no salt added tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese
• 1/4 cup chopped cilantro (optional...I don't like cilantro so I never add it)
• bring a large pot of water to a boil. add a pinch of salt.
• hollow out the zucchini halves using a spoon, leaving a 1/4 inch thick shell on each.
• chop the scooped out flesh of the zucchini into small pieces. discard all by 3/4 cup. squeeze out any excess water using paper towels.
• boil zucchini halves for 1 minutes, then remove and set aside.
• preheat oven to 400°.
• brown turkey in a large skillet, breaking up any chunks. when browned, add spices and mix well.
• add bell pepper, onion, zucchini flesh, water and tomato sauce. stir and cover.
• simmer on low heat for 20 minutes, stirring occasionally.
• place 1/4 cup of salsa in the bottom of an 11x13 baking dish.
• use a 1/3 cup measuring cup to fill the hollowed out zucchini boats with the turkey mixture, dividing equally (about 1/3 cup each).
• top each zucchini boat with 1 tbsp of shredded cheese.
• cover with foil. bake for 35 minutes, or until cheese is melted and zucchini is cooked through.
• top with fresh, chopped cilantro. if planning to reheat later, add cilantro after reheating at 400° for approx 20 minutes.
• 3 medium russet baking potatoes
• 1 large sweet potato (you'll need 1 cup of cooked sweet potato)
• 3 cloves garlic, smashed and minced
• 1/2 cup finely chopped onion
• 1/2 cup frozen peas
• 1/2 cup frozen carrot cubes/slices
• 1/4 cup low sodium veggie broth (plus a little extra if needed)
• 1 tbsp olive or coconut oil (plus a little extra if needed)
• 1.5 tsp curry powder
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp allspice
• 1/8 tsp cayenne pepper
• a few cranks of black pepper, if desired
• scrub and wash your potatoes and pierce a few times with knife/fork.
• rub each lightly with olive oil.
• sprinkle skins with a pinch of salt and bake for an hour, or until tender, at 400°.
• once they are done, slice in half and allow to cool.
• while the potatoes bake, tackle your prep work.
• saute your onions in a tbsp of your favorite oil or butter, along with your frozen peas and carrots. the carrots take the longest to cook so if you prefer super-soft carrots to ones with a bit of texture then start sauteeing those first before adding the peas and onions.
• once the sauteed veggies are tender and your onions are translucent, add in an extra splash of oil (if needed), your minced garlic, and your herbs & spices.
• stir in a cup of baked sweet potato, stir and set aside.
• once your potatoes are cool enough to handle, gently remove the insides with a spoon or melon baller, leaving a thin border of potato still intact to maintain sturdiness.
• spoon the insides into a bowl, add your veggie broth and whip/mix. you can add a bit more if the potatoes seem dry (I'm going to be honest here...I missed this step while cooking these myself, so when I did the nutrition info, I didn't include the whole 3 potatoes).
• next add in your sweet potato and veggie mixture and stir to incorporate.
• taste test the filling and add additional curry powder and spices as you desire.
• spoon the potato mixture into the skins and bake at 350-400° for 20 minutes (I just did 375°).