Turkey-Stuffed Zucchini Boats

Another low-carb recipe that I love! I haven't had this for years, but my mom made these occasionally (with ground beef and lots more cheese) when I was a kid. Along with tuna boats and jello salad, these are a comfort food dish for me. 

I used the recipe from Skinny Taste as a guide, and it turned out absolutely delicious, although for this recipe I've decreased the cooking time so next go-around my zucchini won't be as soft.

Turkey-Stuffed Zucchini Boats

modified slightly from here

2 medium zucchini

1 tsp olive oil

1/2 cup diced onion

3-4 cloves garlic

10 oz lean ground turkey

1 large egg white, or 2 Tbsp Egg Beaters

2 Tbsp grated Parmesan cheese

1/2 cup chicken broth

1/2 tsp paprika

1/2 tsp chopped rosemary

1/2 tsp garlic powder

1/2 tsp marjoram

1/2 tsp dried basil

Salt and pepper

2 Tbsp shredded cheese

Preheat oven to 400°. Cut zucchinis in half lengthwise and using a spoon, scoop out flesh, leaving 1/4" thick. Arrange halves in a baking dish. Chop the scooped out flesh of the zucchini in small pieces. Set aside on a paper towel to absorb the moisture.

In a large saute pan, heat olive oil and add onion and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, rosemary, garlic powder, marjoram and basil. Mix well and cook another minute.

Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add parmesan cheese and egg white, mixing well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with shredded cheese. Pour chicken broth in bottom of the baking dish and cover tightly with foil. Bake 25-30 minutes.

Serves 2 (2 halves each).

Enjoy!

Spinach and Feta Turkey Burgers

Yesterday was a long day - work, cycling class, temple, then grocery store. Picked up some ground turkey on sale, hence the spur-of-the-moment decision to make me some burgers out of it.

I have never in my life made my own hamburgers. They aren't something I eat often, since usually I prefer Garden or Boca burgers and rarely eat fast food. And it didn't particularly appeal to me to go to the effort. But I've been converted. Especially because when I make my own, I know they are fresh and I know exactly what is in them - these were also super low calorie!

I've seen several versions of these turkey burgers around, but this is just my own concoction. They were really easy to put together and extremely delicious. I made a whole batch and put some in the freezer. I really love putting cheese in the burger itself - makes it very flavorful!

Spinach and Feta Turkey Burgers

16 oz lean ground turkey

1/2 cup reduced-fat feta cheese (I use Athenos)

1 cup chopped fresh spinach, or a few ounces frozen spinach

1 large egg, or 1/4 cup egg substitute

2 cloves minced garlic

1/4 cup finely chopped onion

1/4 tsp salt

1/4 tsp pepper

Combine all ingredients together in a large bowl. Using your hands (put on latex gloves if handling raw meat grosses you out), knead turkey and other ingredients together until well combined, but don't overmix. Shape mixture into patties and place on a baking sheet.

Heat a skillet (or grill pan, or George Foreman, or any grilling machine of your choice) prepared with cooking spray. On medium heat, cook 3-4 patties at a time, about 6-8 minutes on each side. Place on paper towel to blot excess grease. Serve as desired, and freeze extras to heat up later!

*I got 7 patties out of this recipe, but some people might like larger burgers, so it probably can serve 4-6. 

 Enjoy!

Light Turkey Meatballs

Tip: if you're grossed out by digging into raw ground meat with your hands, wear latex gloves - that way it doesn't get into your fingernails.

You can eat these plain, glaze them with your favorite sauce, or toss them in some whole-wheat pasta and tomato sauce and you're good to go. I thought they were really good, and for someone who usually doesn't get enough protein, it's worth the initial prep time for a good, hearty go-to dinner.

Light Turkey Meatballs

modified from Everyday Food

makes about 35 meatballs

3 slices whole-wheat sandwich bread

1/4 cup skim milk

1 1/2 pounds lean ground turkey

3 scallions, finely chopped

2 small cloves garlic, minced

1 tsp dried parsley or basil

1 large egg OR 1/4 cup egg beaters

Coarse salt and ground pepper

Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.

In a large bowl, combine turkey, scallions, garlic, parsley or basil, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.

With hands, form mixture into balls, each equal to a little less than 2 tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.

To freeze, transfer baking sheet to freezer. Freeze for 1 hour to set shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months. 

Cooking options: (I prefer baking)

Cover a cookie sheet with foil, spray it with Pam, and bake meatballs in a 400 degree oven for 20-25 minutes until cooked through. 

OR

Heat a few teaspoons of olive oil in a large skillet and cook meatballs for about 5-6 minutes, until browned nicely on the outside and cooked through.  

Enjoy!