Tuesday, April 12, 2016

Enchilada Zucchini Boats

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When you're trying to eat healthy but you only want tacos and enchiladas.  What do you do?

You whip up a clean enchilada mix.  Shove it into some scraped out zucchini top it with a little cheese, bake it, and enjoy!

My husband gave me the eyebrow- you know, the one that The Rock used to dish out during those old school wrestling days?  So I cautiously set his plate down hoping for the best.  And he ate two boats.  Proud moment right there!

These turned out so yummy!  I hope you enjoy!  

taco tuesday, zucchini, enchilada, mexican, healthy, clean, eating, recipes, 21 day fix, beachbody, stuffed,


Ingredients:  

3 medium zucchini or yellow squash, halved and seeds scraped out (save the insides for zucchini muffins) 
3 medium chicken breasts, thawed
1 can black beans
1 cup frozen corn, thawed
1 can diced green chiles
1 cup salsa (I use fresh Jack's All Natural) 
1 tsp chili powder
1 tsp cumin
Sea salt/black pepper to taste
1/4 c shredded cheese 

Directions:  

You can toss it all in a crockpot (except the zucchini and cheese) for 4-5 hours on low or you can sauté the chicken in the seasonings until cooked then add the remaining corn, chiles, salsa, beans.  
Preheat the oven to 350* and scrape out the zucchini boats.  Spoon mixture into zucchini until overflowing (about 1/2- 3/4 cup).  Bake for 30 minutes at 350* until zucchini edges start to brown.  Top with pinch of cheese on each boat and toss under broiler for 3-5 minutes until cheese bubbles.  
Serve and enjoy!  

1 serving:  2 boats 



For 21 Day/Portion Fix: 

1 red, 1 yellow, 1.5 green, 1/2 purple, 1 blue 



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