A quick and easy zucchini beef recipe which tastes great and is easy to prepare. See how to make a 5-star beef zucchini in 30 minutes!
Quick Zucchini Beef Boats Recipe
Skillet Chops and Rice
Eat heart-healthy with this low sodium, low saturated fat easy skillet meal.
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Ingredients
- 4 4 ounce center cut pork chops 1/2 inch thick
- cooking spray
- 1 1/12 cups instant brown rice
- 2/3 cup water
- 1/2 cup onion chopped
- 1/4 teaspoon black pepper
- 1 (14 1/2 ounce) can Italian style stewed tomatoes undrained and chopped
- 1 (8 ounce) can tomato sauce unsalted
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Instructions
- Trim fat from chops. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
- Add chops and cook 2 minutes on each side. Remove from skillet and set aside.
- Combine rice, water, onion, pepper, tomatoes and tomato sauce in skillet. Bring to a boil.
- Arrange chops over rice mixture. Cover, reduce heat and cook 5-10 minutes or until liquid is absorbed and rice and pork are done and pork has reached 160 degrees F.
Recipe Notes
Chipotle Chicken Taco Salad
The perfect zesty salad for your next dinner, or make it for lunches for the week ahead!
Ingredients
Dressing
- 1/3 cup chopped fresh cilantro
- 2/3 cup fat-free sour cream
- 1 tablespoon minced chipotle chile canned in adobo sauce
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 5 teaspoons fresh lime juice
- 1/4 teaspoon salt
Salad
- 4 cups shredded romaine lettuce
- 2 cups roasted boneless, skinless chicken breast chopped
- 1 cup cherry tomatoes halved
- 1/2 cup diced peeled avacado
- 1/3 cup thinly vertically sliced red onion
- 1 (15- ounce) can low sodium black beans, rinsed and drained
- 1 (8 3/4-ouce) can no-salt-added whole-kernel corn, rinsed and drained
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Instructions
- To prepare dressing, combine first 7 ingredients, stirring well.
- To prepare salad, combine lettuce and remaining ingredients.
- Drizzle dressing over salad; toss gently to coat. Serve immediately.
Recipe Notes
Avocado Tuna Salad Sandwich
Stuffed Baked Potatoes
Stuffed baked potatoes are always a popular side dish, but have you thought about making a meal from them? These stuffed baked potatoes are filled with dairy, vegetables, and protein. Add this low-calorie recipe to your meal plan today! 
Ingredients
- 4 medium russet potatoes
- 8 ounces extra lean ground turkey
- 1 cup broccoli florets chopped
- 1 cup water
- 3/4 cup reduced fat, shredded cheddar cheese
- 1/2 cup non- fat sour cream
- 1/2 tsp salt
- 1/2 tsp ground pepper
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Instructions
- Pierce potatoes all over with a fork.
- Place in the microwave and cook on medium, turning twice, until potatoes are soft (about 15 minutes).
- Meanwhile, brown meat in skillet over medium-high heat, about 3 minutes.
- Drain and transfer to a large bowl.
- Increase to high heat, add broccoli and water to the pan, cover and cook until tender (about 3-4 minutes).
- Drain the broccoli and add to the meat.
- Carefully cut off top third of the cooked potatoes, scoop out the insides and put into a medium bowl.
- Place potato shells into a small baking dish.
- Add 1/2 cup cheddar cheese, sour cream, salt, and pepper to the potato insides and mash with a fork.
- Add the potato mixture to the broccoli and meat; stir to combine.
- Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese.
- Microwave on high or place potatoes under the broiler for about 2-4 minutes or until filling is hot and cheese is melted.
Recipe Notes
