Mexican Ground Turkey Rice Bowl

 2 lbs ground turkey

3/4 cup onion.

Brown turkey and onions and drain. Add taco seasoning according to how much turkey you use.  I used 4 Tablespoons of homemade Taco Seasoning (recipe below)

2 or 3 cups zucchini (you may want to use more, depending on your taste, I used 2 decent size zucchinis from the farmers market)

1 can diced tomatoes drained

2 Ears of Sweet Corn cut off of the cob.

1 1/2 cups water.

1 1/2 cups uncooked instant brown rice.

Bring to a boil. Add 1 1/2 cups uncooked instant brown rice. Reduce heat and cover/simmer for 5 min or until rice is soft and liquid is absorbed.

You can sprinkle cheese on top and let it melt.

Taco Seasoning Recipe

Ingredients:

2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes (Aleppo peppers would add a wonderful depth of flavor)
1/2 tsp oregano
1 tsp paprika
1 Tbsp cumin
2 1/2 tsp salt (I recommend Real Salt.)
2 tsp pepper

Directions

1.  Combine all ingredients in a small bowl.

2.  Mix well.

3.  Store in a tightly closed container.

Zucchini Lasagna

 You can make this vegetarian too and not put in the meat and add any other veggies you like!

1.5-2 lbs of ground meat (we like ground turkey)
1 cup chopped mushrooms
1 medium onion
2-3 medium carrots
1-2 bell peppers
2 Tbsp garlic powder
1 28 oz can marinara sauce
2-3 medium/large zucchini

 Directions:
Start by browning the meat in a large sauce pan.  Once it is cooked through, season with garlic and add the mushrooms, onion, carrots and bell peppers.  Cook for about 10 minutes (it will continue to cook while in the oven) and then add in the marinara sauce and remove from heat.  Slice the zucchini into 1/4 thick slices. Now it's time to start assembling your lasagna.  Start by layering slices of zucchini, then a thin layer of meat sauce, more zucchini, more sauce, etc.  You'll want to end with a layer of the meat sauce on top.  Also, you can season the zucchini as you go as well.  I usually sprinkle a little garlic and oregano on it, but it's not necessary.  Once you've got it all put together, bake it in a 350 oven for about 35-45 minutes, or until zucchini is done.

Crispy Baked Zucchini Fries

If you crave french fries, but your trying to lose weight here is an amazing solution to your dilemma! These veggies are baked not fried, yet so crispy because of the Kikkoman Panko Bread Crumbs. These fries are really easy to make and they’re a perfect side to a light lunch because they’re not drenched in oil and fats.

Very Healthy, Very Yummy, Very simple! These faux fast food treats will help end your cravings and keep your weight loss on track!

Ingredients:

• 1/4 cup Whole Wheat flour
• 2 egg whites
• 2 cups Panko Breadcrumbs
• Salt & Pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 lb zucchini, cut into 4-5-inch sticks

Directions:

• Preheat oven to 425 degrees and line a baking sheet with aluminum foil
• Cut zucchini into even 1/4 inch spears
• Whisk egg whites with 2 Tbsp water and place in a shallow dish.
• Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine
• Place flour in a large zipper bag, then place zucchini in the bag with the flour and shake until well coated.
• Dip the zucchini into the egg and then into the panko crumbs, turning to coat well.
• Place breaded zucchini on the baking sheet.
• Bake 18-20 minutes, until golden brown.
• Serve with your favorite dipping sauce Bolthouse Farms Dressings work well for a low calorie dip!

[They’re best the first day, but to store leftovers, store in a single layer on a plate, wrapped with ziploc. Reheat at 375 degrees for 5-7 minutes, until heathed through]

Recommended Product:

Kikkoman Panko Bread Crumbs

http://thescienceofeating.com/2012/02/16/crispy-baked-zucchini-fries/

Zucchini Ziti

Ingredients:

1 Jar marinara sauce (HC: Ragu Lite or any brand; organic,no sugar added is best)

3 cups Penne pasta (HC: whole grain)

2 cups Cottage Cheese (HC: Fat Free)

2 cups Mozzarella Cheese, shredded (HC: Skim)

1 large Zucchini sliced thin

1 TBSP fresh, finely chopped oregano

1 TBSP fresh, finely chopped basil

Dash of black pepper

Directions:

We are gonna to make this ziti in two or three layers in the crock pot. First, cover the bottom of the crock pot with marina sauce. Then mix cheeses and spices together in large bowl and put a layer of that over the sauce. Follow that with a layer of pasta, trying to keep pasta away from sides of the crock pot. I add the marina sauce around the edges first to help with this. Then pour the marinara sauce until the pasta is lightly covered and repeat the layers until the ingredients are used and the crock pot is full. End the layers with the cheese on the top layer. I actually reserved enough mozzarella cheese to top it off. This needs to be cooked in the crock pot on low for 2 to 3 hours.

http://www.shopaholicmommy.com/food/meatless-monday-crock-pot-recipe-zucchini-ziti/

Stuffed Zucchini

Ingredients:

3 zucchini, split lengthwise and hollowed out, reserving 1/8 cup
1 pound lean, natural ground beef [or turkey]
1 small onion, diced
1 Tablespoon olive oil
1/2 cup shredded mozzarella cheese
1/4 cup rice flour
1 egg
1/8 teaspoon each cumin, cayenne, garlic powder & salt


How to make it:

Heat olive oil in a saute pan, add chopped onion and add reserved zucchini, cook until soft.
Add meat to onion mixture and cook until about 90% done, remove from heat.
Stir in egg, flour, cheese and spices.
Spoon evenly into split zucchini.
Bake in ungreased, shallow pan at 350 degrees for 30 minutes.
Serve with rice if you like!