Tag Archives: cheddar jack cheese

Beef, Main Dish, Mexican/Spanish Recipes

Enjoy the spicy taste of tacos

Photo: Zucchini Taco Boat

As May draws to a close and warmer weather is coming to many places, here’s another Mexican-style dish that is quick and easy to prepare. This brings the spicy flavor of a taco to a low carb option of a zucchini base rather than using tortillas. Add fresh fruit or a green salad for a delightful, guilt-free meal.

I found the original recipe by Lauren Miyashiro on Delish.com and adapted it a little more to make it easier and lower carb’d.

Zucchini Taco Boat

2 Zucchini, 6 to 8″ long
2 tablespoons Olive Oil, divided
Salt and Pepper to taste
1/3 cup Onion, chopped
1 clove Garlic, minced
2/3 pound Ground Beef
1 teaspoon Taco Seasoning
1/2 cup Pico de Gallo
1 cup Cheddar Jack Cheese, shredded
Freshly chopped Cilantro for garnish
1 Haas Avocado, sliced

Preheat oven to 350° (F).

Cut each zucchini in half lengthwise. Use a sharp paring knife to cut around the edge, leaving about 1/4 of an inch. Score across the inside piece to almost the bottom, then remove the insides. Chop into small cubes and set aside for later.

Place hollowed out zucchini halves, cut side up, into the bottom of a baking dish large enough to accommodate all four. Drizzle or brush 1 tablespoon oil over the top. Sprinkle with salt and pepper. Bake for about 10 minutes to soften the zucchini. Remove from oven and set aside.

Heat remaining oil in a  skillet over medium-high heat and add onion and reserved zucchini. Stir and cook until soft, about 5 minutes. Add garlic and cook about 1 minute. Add ground beef, breaking up the meat with a spatula or wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain off excess liquid.

Stir in taco seasoning and salt and pepper. Add Pico de Gallo and mix well. If you don’t have any, use equal amounts of chopped onions and tomatoes, one chopped green chile, and 1 tablespoon of chopped cilantro. Spoon the mixture into the zucchini bottoms and sprinkle cheese over the top of each.

Photo: Zucchini Boats in the pan from the oven.

Bake 15 to 20 minutes until the zucchini is tender and cheese is melted. Garnish with chopped cilantro and sliced avocado on the side. Serve with sour cream and/or salsa.

Makes 4 servings.

Nutrition Information for Zucchini Taco Boats

Breakfast & Brunch, Pork, Recipes

Sausage, Turnips, & Eggs Frittata

Photo: Sausage & Turnip Frittata

Here’s a yummy egg dish that works well for a family brunch or a special occasion, like Christmas morning or New Year’s mid-day. It works best if you have a cast iron or copper skillet that can go from the burner to the oven. Failing that, you can cook it in a deep skillet, then slide it into a casserole dish to go to the oven for the final step.

Double the recipe and bake it in a large pan once the vegetables are sauteed to make a large family-sized casserole that will easily feed 8 to 10 people. Simply add the vegetables to the baking pan (a rectangular cake pan works well for this), then beat the eggs and seasonings and add to the pan. Bake at 365 degrees for about 45 minutes and check to see if the eggs are set. Add the cheese on top and bake another 8 minutes to melt it.

Sausage, Turnip and Egg Frittata

6 large Eggs
1/2 pound (8 oz.) Pork Sausage
1 cup Turnips, cut in 1/2″ cubes
1/2 cup Kohlrabi, cut in 1/2″ cubes
3 Sweets-mini peppers, chopped
1/2 cup Onions, chopped
1 cup Cheddar Jack Cheese, shredded
1 teaspoon Italian or Mexican Seasoning
Salt & Pepper to preference

Preheat oven to 375 degrees (F.)

To easily cut the turnips and kohlrabi, peel the vegetables, then cook them in the microwave for about 2 minutes to soften. Run under cold water and let sit for about 5 minutes to cool down. Your knife will cut through them easily. This little pre-cook also ensures they will get tender when cooked in the skillet.

In a medium bowl, add the eggs and the seasonings of choice. Whisk to mix well so the whites are worked in. (You can also use a blender for this part to get a smooth mix.) Set aside.

In a deep stove-to-oven skillet, such as a cast iron or copper one, heat to medium and cook the sausage, crumbling it into small pieces as it cooks to a lightly browned stage. Set aside on a paper towel covered plate to drain. Add the onion and the peppers to the skillet and sauté until the onion is softened. Remove to the plate to wait. Add the turnips and kohlrabi to the skillet and continue to sauté until they start to brown a little. Add the sausage and vegetables back to the pan and pour the egg mixture into the pan.

Cook and stir with a spatula, lifting the eggs and the vegetables to cook them until the eggs are set. Sprinkle the rest of the cheese over the top and place in the oven for about 8 minutes to melt the cheese and lightly brown it.

Makes 4 to 6 servings.

Notes: If you don’t like turnips or kohlrabi, you can substitute in zucchini or crookneck squash for either of them. The squash doesn’t need to pre-cook in the microwave. Just chop, sauté, and add to the casserole dish. You can also use liquid eggs for the eggs saving the whisking time.

Photo: Nutrition Info

 

Recipes, Seafood, Vegetables & Salads

Delightful Summer Tuna and Cauliflower Salad

Photo: Tuna and Cauliflower Salad

Looking for summer to come around the corner any time now and my thoughts are turning to fresh, tasty salads. Actually, we had a hint of the warmer season this week in Reno before it turned chilly again. In celebration of those two days of bright sunshine and heat, I made this yummy tuna and cauliflower salad. It’s packed with delicious vegetables and enhanced with a light lemony mayonnaise dressing. If you like tuna, you should love it. If you don’t like tuna, here’s a tip… you can substitute in chopped chicken or turkey.

Tuna and Cauliflower Salad

2 cups Cauliflower flowerets
9 ounces White Tuna, water packed
3 tablespoons Lemon Juice, divided
2 hard boiled eggs, chopped
1/2 cup Jicama, cubed
12 oz. jar Artichoke Hearts, drained and quartered
2 tablespoons fresh Parsley, chopped
1/2 cup Mayonnaise
1/2 cup grated Cheddar Jack or Swiss Cheese
1 teaspoon Sugar Substitute
2 cups Mixed Lettuce, (Spring Mix)
8 Cherry Tomatoes (optional)*

Bring a pan of water to a boil and cook the cauliflower for about 15 minutes until fork tender. Drain thoroughly.

Drain tuna and place in a large salad bowl. Use a fork to flake it apart. Sprinkle with 1 tablespoon lemon juice and gently toss.

Add artichoke hearts, cauliflower, cheese, jicama, and eggs and toss together gently.

In a small bowl, mix the mayonnaise with remaining lemon juice, sugar substitute, and parsley to make a creamy lemon dressing. About 30 minutes before serving, add dressing to the salad, toss gently and chill for about 15 to 30 minutes, then serve over a 1/2 cup mixed lettuce in each bowl.

Makes 4 servings.

Nutrition information per serving: (without tomatoes)
Calories: 430 Fat: 32.8 g Net Carbs: 4.5 g Protein: 26.1 g

* With tomatoes, add 0.5 net carbs per tomato.

TIP: Use foil packaged tuna packed in water instead of canned tuna. It’s a little dryer so it doesn’t need to be drained, and it doesn’t carry the tinny taste of canned tuna.

Without the tomatoes, this recipe is suitable for Induction on the Atkins Low Carb Diet.