Cheesy Taco Zucchini Noodle Skillet

Prep can be a snap for this as the zucchini may be prepared the day before (leave wrapped in paper towel in a Ziploc bag for no more than 24 hours in your fridge) as well as combining the sauce ingredients in advance.

Cheesy Taco Zucchini Noodle Skillet

Ingredients:

• 1 pound extra lean grass fed ground beef
• 1 (14.5 oz) can organic tomato sauce
• 2 tablespoons tomato paste
• 1.5 tablespoons chili powder
• 1.5 tablespoons cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5 ounce) can black beans, drained and rinsed
• 1 cup fresh corn kernel
• 1 cup shredded cheddar cheese
• 1 cup cherry tomatoes, halved
• 2 medium zucchinis, spiralized and cut to about 1.5-2" in length
• 1 avocado, sliced
• Green onions or chives for garnish if desired
• Cheddar Cheese, for garnish if desired

Instructions:

1. Prepare the zucchini noodles.  Spiralize the zucchini using the ribbon blade or a vegetable peeler. Pat dry with a paper towel and set aside.
2. Heat a large skillet over medium-high heat.  Add the ground beef and cook until browned, making sure to crumble and break down into small pieces as it cooks.  Drain excess fat.
3. Reduce heat to medium.  Add the tomato sauce, tomato past, chili powder, cumin, onion power, garlic powder, paprika, cayenne, salt and pepper.  Stir well for full incorporate.
4. Cook for 2-3 minutes, or until it thickens slightly.
5. Add the black beans, corn, cheddar cheese and cherry tomatoes.  Cook for 2 minutes or until almost heated through.
6. Add the zucchini noodles, cook for 5 minutes making sure you stir every 2 minutes or so to evenly cook.
7. Remove from the stove, top with sliced avocado and if desired sprinkle with green onion and more cheddar cheese if desired.

Serves 6
304 calories per serving (without the addition of green onions/chives/additional cheese)

Roasted Chicken Tenderloin & Brussel Sprouts

Ingredients

• 1 pound chicken tenderloins
• 6-8 pieces of bacon (regular cut)
• 1 pound brussel sprouts
• 1 leek
• 4 garlic cloves
• 3 lemon slices
• 1/2 cup chicken broth
• salt and pepper (to taste)
• 3 sprigs of thyme or 1-1.5 tsp dried thyme
• 2 tablespoons Avocado Oil (you can use EVOO as well)

Instructions:

1. Preheat oven to 400 degrees
2. Prepare the brussel sprouts by cutting off the stem end then cutting each in half
3. Prepare the leek by cutting of the stem end, they slicing the leek into rounds (use white and light green parts only).  Add to a bowl of water to clean any dirt, then dry and transfer to a baking dish with the brussel sprouts.
4. Drizzle the vegetables with Avocado oil and season with salt and pepper. 
5. Wrap each tenderloin with one piece of regular cut bacon. Transfer bacon wrapped chicken to the dish with the vegetables.  
6. Add the garlic, lemon slice, thyme and chicken broth over the entire dish.
7. Bake for 30-35 minutes or until your meat thermometer reaches 160.  If you want your bacon to be crispy turn on the broiler for the last few minutes of cooking.

Serves 4
Calories 425-450 depending on type of bacon used. I used Hormel Natural Choice Uncured Bacon which is 50 calories per slice.