Chicken Enchilada Stuffed Zucchini Boats

8 servings, 116 calories, 3.5 g fat, 12 g protein, 11 g carb, 3 g fiber, 4.5 g sugar 410 mg sodium

1 large can enchilada sauce
4 medium zucchini
1 tsp oil
1/2 cup green onions, chopped
1/4 cup chopped cilantro
8 oz cooked shredded chicken  breast
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp chipotle chili powder
1 tbsp tomato paste
3 tbsp water
salt and pepper to taste

for the toppling:  3/4 cup reduced fat shredded sharp cheddar
Bring a large pot of water to boil.  Preheat oven to 400 degrees.  Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4 inch thick.  Chop the scooped out flesh of the zucchini in small pieces and set aside.  Drop the zucchini halves in boiling water and cook 1 minute, remove from water.  In a large sauce pan, heat oil and add onion, garlic and bell pepper.  Cook on medium-low heat for about 2-3 minutes until onions are translucent.  Add chopped zucchini and cilantro, season with salt and pepper and cook about 4 minutes.  Add the cumin oregano chili powder water and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish and place zucchini halves cut side up.  Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.  Top each with 2 tablespoons of enchilada sauce and 1 1/2 tablespoons each of shredded cheese.  Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Burrito Stir Fry

1 Ib boneless, skinless chicken breasts diced
3 Tbsp olive oil
1/4 cup diced yellow onion
1 cup uncooked extra long grain rice
1 14.5 ox can of diced tomatoes, drained
1 15 oz can of black beans, drained and rinsed
1/2 tsp of garlic powder
1/2 tsp of chili powder
1 tsp of cumin
2 1/2 cups low sodium chicken broth
2 cups colby jack cheese
kosher salt and pepper
diced green onions
sour cream

Start by cooking extra long grain rice in chicken broth in a small sauce pan.

Saute onions in 2 Tbsp olive oil until they start to soften.  Season diced chicken with 1 tsp kosher salt and 1/2 tsp paper.  Add chicken to pan and cook over medium high heat until chicken has started to brown.  Stir in black beans, canned tomatoes, garlic powder, chili powder and cumin, and cooked rice.  Heat through.  Sprinkle with cheese and see for 2-3 minutes.  Garnish with fresh tomatoes and green onions.

Crazy Guacamole

Makes 3 cups
4 ripe Haas avocados
3 Tbsp freshly squeezed lemon juice (1 lemon)
8 dashes tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 tsp kosher salt
1 tsp freshly ground pepper
1 medium tomato, seeded and small diced

Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl.  Immediately add the remaining ingredients except tomatoes.  Using a sharp knife, slice through the avocados in the bowl until they are finely diced.  Add the tomatoes.  Mix well and taste for salt and pepper.