Zucchini Enchiladas

This was SO SO SO SO YUMMY!!  It had a kick to it so it was uber flavorful, but the boys still liked it too!!  Mine didn't look as neat coming out or for leftovers, but still tasted wonderful!!

Ingredients

1 tbsp. extra-virgin olive oil

1 large onion, chopped

kosher salt

2 cloves garlic, minced

2 tsp. ground cumin

2 tsp. chili powder

3 c. Shredded chicken

1 1/3 c. red enchilada sauce, divided

4 large zucchini, halved lengthwise

1 c. Shredded Monterey Jack

1 c. shredded Cheddar

Sour cream, for drizzling

Fresh cilantro, for garnish

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.

Bake until melty, 20 minutes.

Garnish with sour cream and cilantro and serve.

Turkey Sweet Potato Skillet

This was super yummy!!!  I was excited to try something new and this was just delicious!!!  Leftovers was even better :)

serves 4 - 21 Day Fix Containers per serving (heaping 1 cup) – 1 RED 1 YELLOW 1/4 Green 1/4 BLUE

Ingredients

2 tbsp extra-virgin olive oil

1 lbs extra-lean ground turkey

1 tsp clove garlic, minced

½ cup onions, diced

½ cup yellow pepper, diced

1 ½ cup sweet potato, diced

Salt and pepper

A pinch of chili pepper

½ cup shredded mozzarella cheese

Fresh parsley for garnishing

In a skillet, heat olive oil over medium high heat.

Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.

Add onions and yellow peppers and cook until onions are gold brown.

Add the sweet potato, chili pepper, salt and pepper.

Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.

When the sweet potato is tender, add shredded mozzarella cheese and cover until melted

once the cheese melts, remove from stove and  garnish with parsley

BONUS TIP – I am crazy and stuck under broiler for a few minutes just make sure handle is out lol or you can transfer to a casserole dish but the crispy cheese was delicious