Taco Bake

So, today I am officially done with my sugar detox.  It went better than I thought and I am surprised at how even though I am “free” to eat whatever I choose, I don’t really find myself seeking sugar-containing foods.  I did have grapes today in my chicken salad and a few crackers on the side. I loved having a bit of fruit but really, the crackers were just filler… I didn’t need them and almost wished I hadn’t had them.  I really think I need to take reintroducing “sugar” foods into my diet slowly.  Perhaps stick with just fruit for a while, and even that at a moderate pace.

So, this dinner is also a sugar-free meal.  It was satisfying – at least three of our four ate it and relatively easy to toss together.  There is a great variety of veggies in it, which I like as well.  And, it is one of those meals that you could really add just about any veggies from your fridge that needed using up.  I served it with a side of fresh guacamole.

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Taco Bake

Recipe adapted from  http://www.justenjoyfood.com/taco-bake/

1 lb. ground turkey
1 yellow onion, finely diced
3 zucchini, finely diced
2 carrots, finely diced
1 c. cauliflower rice (directions for cauliflower rice here)
1/2 each red, yellow, and orange bell pepper, finely diced
1 Tbsp. + 1 tsp. cumin
5 cloves garlic, minced
1/2 tsp. oregano
salt/pepper to taste
2 c. diced tomato
2 c. shredded sharp cheddar cheese
1-2 Tbsp. coconut oil

Instructions:

In a large skillet, melt coconut oil.  Add turkey and break up.  Once turkey is cooked about halfway though, add onion and bell peppers.  Continue cooking until the turkey is completely cooked through. Add zucchini, carrots, cauliflower, garlic, and seasonings.  Continue to cook until carrots begin to turn tender.

Remove from heat and spread in a 9 x 13 baking dish.  Preheat oven to 350 degrees.  Top turkey mixture with diced tomatoes and add cheddar cheese to the top of that.  Bake for 30 minutes.

Husband Rating: 7 out of 10

Food for thought: I think another tasty addition to this meal would be olives or red onion.  It would also probably be a tasty combination to serve as filling for tacos, rather than a stand alone dish.

I also think this has potential to be a freezer dish – simply assemble and freeze prior to baking.  You could easily make a double batch and then split it into two pans before baking.  For our family, one and a half batches would suffice to make two meals, based on the leftovers we had.

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