Healthy, delicious food drives the mind and body. Caregiverlist promotes nutritious and tasty meals for caregivers and seniors. Caregivers need to eat right to keep their body energized and their mind sharp to get through the day. Seniors also require wholesome food to get all the right nutrients to take care of their body.
Craving a Mexican-inspired dinner? Try these Taco Stuffed Zucchini Boats for a twist. Ditch those crunchy taco shells for a lighter option!
Taco Stuffed Zucchini Boats
Servings: 4
Serving Size: 2 halves
Calories per Serving: 286 calories
Ingredients
- 4 medium zucchinis, cut in half lengthwise
- 1/2 cup mild salsa
- 1 lb lean ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 small onion minced
- 2 tablespoons bell pepper, minced
- 4 oz can tomato sauce
- 1/4 cup water
- 1/2 cup reduced fat Mexican blend shredded cheese
- 1/4 cup scallions or cilantro
Instructions
"1. Drizzle olive oil into the bottom of a large, lidded soup pot. Place over medium heat. 2.
Add chopped onion, carrots, celery, and minced garlic. Cover pot with lid and cook for about 5 minutes. 3. Remove stems, seeds, and membrane from jalapeno pepper. Dice pepper finely and add to other vegetables. 4. Cube chicken breasts and add to vegetables. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done. 5. Combine milk, flour, taco seasoning, and salsa in a measuring cup and stir well. Add to chowder. 6. Open packages of frozen corn and add to the chowder. 7. Sprinkle dried thyme into chowder and stir to combine. 8. Cover pot with lid and simmer over low heat for about 20 minutes.
"
- Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish.
- Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
- Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
- Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.
This is THE recipe for your next taco dinner night!
Food is medicine. Feed your mind and body with meals that will excite your tastebuds while giving you the power to deal with the stressors of the day. Caregiverlist is your resource for senior caregiving news. Don't forget to Refer-a-Friend for a chance to win a $50 gift card or Caregiverlist t-shirt!
