Last week I bought a Fitbit to help get me motivated to move more, and it has been a fun week…well, when it wasn’t raining. Truffles (my Yorkie) and I went for walks nearly every day last week, including one day when we got caught in a thunderstorm, and he refused to walk any farther so I had to carry him home.
I’ve been looking for inventive ways to lengthen our walks around the neighbourhood as I try to increase my daily step count. On the days that it was pouring rain, I didn’t get quite as many steps in because we didn’t go out, but I did do laps of my apartment to get my count up. I think Truffles thought I was just a little crazy as he sat there and watched me walk back and forth, back and forth, with a puzzled look on his face.
According to my Fitbit I walked 27.69 km last week, and that helped me to lose 3 more pounds, making my grand total 38.6! I’m not sure I mentioned it, but when I started this journey I weighed 286 pounds, and I am now down to 247.4 pounds, so I now officially have less than 100 pounds to go to the goal I have set for myself.
Along my journey I’ve been trying to experience some new delicious foods that will also keep me on track once I reach my goal, I don’t want to put in all of this hard work, only to fall back into bad eating habits. This past week, I made these Taco Zucchini Boats…thanks to Skinny Taste for the recipe!
Since I’m cooking for one, and I didn’t want to be eating these for a week, I halved the recipe. I started with preparing all of the spices in a small dish, using smoked paprika in place of the regular paprika because I love the smoky flavour of it. After that, I cut my zucchinis in half, used a small spoon to hollow them out, and boiled them for one minute as called for in the recipe. I placed 1/8 cup of salsa into an 8-inch by 8-inch glass baking dish, then placed the boiled zucchini halves into the dish.
Next, I pulled out my mini food processor and chopped my red onion and green pepper in it. I also used the mini food processor to chop some shallots ( in place of scallions) and cilantro to use for garnishing my taco boats.
I couldn’t find any ground turkey at my local grocery store when I was shopping, so I used extra lean ground chicken. I browned it in my skillet then added the spices, and in place of tomato sauce I added some tomato paste and a little extra water than the recipe called for. I covered the pan, and allowed it all to simmer for 20 minutes.
After the mixture had cooked, I filled the zucchinis halves, and sprinkled 1/4 cup of Mexican style shredded cheese over the zucchini boats. I covered the dish with foil and placed the dish in the oven for 35 minutes at 400°F. Fresh from the oven, they look delicious!
I topped the zucchini boats with my shallot and cilantro mixture, and served with extra salsa, and brown rice. I generally have not liked dishes made with ground chicken or ground turkey in the past, but these were delicious, and I was impressed with how flavourful the taco seasoning was. I will definitely be making this dish again!
Don’t forget to follow the link above to get the recipe if you would like to try these. Do you have any favourite recipes using ground chicken or ground turkey? I would love to check them out, so please share!