Cheesy Zucchini Enchiladas

My favourite vegetarian meal

Cheesy Zucchini Enchiladas
Servings: 4
Time: 45 min - 1 hr
Ease of difficulty: Easy, but time consuming
Variations: I grated up the last carrot I had in the fridge and mixed it in with the zucchini. I did not use cilantro or chilis in adobo sauce. I replaced kosher salt with table salt, and Sargento cheese with cheddar or marble cheese (whatever I had in the fridge)
Source: Skinnytaste

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
• 4 Large La Tortilla Factory Low Carb tortillas
• chopped scallions (optional)
• chopped cilantro (optional)

Enchilada sauce:

• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
• 1 cups tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup fat free vegetable broth
• kosher salt and fresh pepper to taste

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes. Remove from heat and add 1/2 cup cheese; mix well. Divide zucchini between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!

Turkey burgers

Turkey Burgers
Servings: The recipe says 5 burgers but I made about 8 smaller ones
Time: 15 minutes? That's a guess. The original recipe is done on the oven and we BBQ'd.
Ease of difficulty: Easy, just time consuming to grate veggies
Source: Skinnytaste

• 1.25 lbs lean ground turkey
• 1 small zucchini, grated 
• 1/4 cup breadcrumbs
• 1 clove garlic, grated
• 1 tbsp red onion, grated
• salt and fresh pepper
• oil spray

In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties. Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through. If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.

We threw them on the BBQ and they turned out perfect. I put lettuce, pickles and mustard on mine.