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!

Ingredients 

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

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!

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!

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!)