Taco Stuffed Zucchini Boats

4-5 medium zucchinis
1/2 cup salsa
1 lb ground turkey breast
1 tsp garlic
1 tsp cumin
1 tsp kosher salt
1 tsp chili powder
1 tsp paprika
1/2 tsp chili powder
1/2 small onion, minced
1 bell pepper, diced
4 oz can tomato sauce
1/4 cup water
1/2 shredded cheese

In a large pot, bring water to a boil. Preheat oven to 400. Place 1/4 cup of salsa at the bottom of a 13 x 9 baking dish.

Cut your zucchinis in half length wise and hollow them out. Chop up the scooped out flesh and set aside. Drop zucchini halves in the boiling water and boil for 1-2 minutes. Remove from water and set aside.

Brown turkey in a large skillet. When it is no longer pink, add your spices and stir together. Then add your zucchini flesh, onion, bell pepper, tomato sauce and water. Stir and cover, simmer on low for 20 minutes.

Scoop meat out evenly into your zucchini skins and sprinkle cheese on top. I baked it uncovered for about 10 minutes, until the cheese was melted.

garnish with your remaining salsa and onion or cilantro if you would like. Dis was pretty good if I do say so myself.

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Creamy Mustard Chicken

Our poor neglected blog!

I made this tonight and it was crazy good. Its healthy and Paleo approved as well!

2-3 large chicken breast, cut up in serving size for faster cooking
1 can coconut milk
3-4 TBL dijon mustard
1 large apple
1/2 sweet onion
1 TBL dried tarragon
1-2 TBL coconut oil, melted
salt and pepper

In a large bowl, mix coconut milk, dijon, tarragon, salt, and pepper. Taste it and add stuff if you need to. Add chicken to bowl, stirring to coat it nicely. Put in fridge to marinate while you cut up the apples and onion very thinly. Once they are cut up, put them in a 13 x 9 baking dish, drizzle melted coconut oil and stir until coated. Pour the chicken and sauce on top of the apples and onions, making sure it all is covered in the sauce.

Bake at 350 for 40-50 minutes.

nom, nom, nom

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