Tuesday, July 10, 2012

I wanted Enchiladas Suizas, but my body said, "Nooo, nooo, no!"

TaDa!  My first recipe blog post, be kind peeps!  I recently started removing processed carbohydrates from my diet and trying to eat a more balanced diet.  Amazingly my sugar and salt cravings have disappeared, crazy!  Anyways, I was sitting at work thinking about how I wanted chicken enchiladas and then was heading toward a pout because I can't have them.  Right before I stomped my foot I thought, "ahhhh.. I can make this work".  So that is where this idea came from.  It is not low fat, but it is low carb and balanced.  Each serving (2 zucchini halves) has 256 calories, 10.87 fat grams, 15 carb grams, and 25 grams of protein.  You can make this lower fat by cutting the amount of cream cheese or using a low fat shredded cheese blend.  Hope you enjoy them!


  • 1 packages 99% lean ground turkey breast 
  • 2 tbsp. cumin
  • 1 cup shredded cheese (I used a Mexican blend)
  • 4 oz cream cheese
  • 2 1/2 cups green enchilada sauce
  • 2 tbsps worchestershire sauce
  • 4 cloves garlic
  • 5 tbsps chopped green onion
  • 6 medium zucchini
  • 1 jalapeño


  1. Preheat oven to 375 degrees. Chop the onion, jalapeno, and garlic. Slice the zucchini in half, horizontally, so that you have two long pieces. Scoop out inside of each side, so that you have a boat. Chop the insides and set aside.
be gentle, this poor zucch didn't deserve this

I decided the shells deserved love too,
sprinkle with Cumin, salt and pepper!

  1. 2.  In a skillet, brown the turkey and season with salt/pepper. Once it is almost done, add the onions,garlic, jalapeno, spices, and worchestershire sauce. Then add in cream cheese, stir until melted. If the mixture is too thick, thin with water, white wine, or chicken stock. **Forgot to say in the original recipe that you add the green enchilada sauce to this step.**

onions and jalapeños sizzling away
(hold off on the garlic)
Any time you have to breakdown ground meat, the potato masher is your BFF!
Ground Turkey's BFF adds
color to that white meat AND a beefy flavor, yummy!

  1. Take the meat mixture and fill each zucchini boat. Top them with the shredded cheese and cilantro. Bake for 15 minutes covered, then remove the cover and brown the top.
I used a small cookie scoop to fill the
boats and control the mess. 
Ready for the oven!

I think these are really good, my zucchini hating husband said, "They're alright", which translates to "Hey, I could actually eat this and not chuck it when you walk away".  I get such high praise in my house for my cooking ;)  
I slightly over browned them (I was writing this blog, oops!)


  1. As my wife said I don't like zucchini but I like this. I even went back for seconds. Even if you don't like zucchini I suggest trying this.

  2. No matter what you make it always rocks. Cant wait to watch your blog!!!?

  3. Looks amazing... will try it without telling the brat-la-la that there is zucchini hiding underneath!

    1. @ Shannon you could always do red peppers or tomato, if she prefers those veggies? Or eat it as a lettuce wrap filling? Then again, just do the dirty and hide it on her, she deserves it ;)

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  5. Way to go, Katie! I'm so proud of you. What a great idea!
    Met a lady who lost 160 pounds by eliminating processed food and eating organic. More work and $$ but. Course, we all know your auntie will just keep doing what she wants!

    Love you!

  6. OK I am making these tonight. You call for enchilada sauce in the ingredients but do not include it anywhere in the recipe. So I am just going to pour it over the stuffed zucchini before I put it in the oven for the first time. I will let you know if this works

    1. Yikes, put it in the filling! I will edit the recipe, thanks for letting me know :)