Meat

Apricot Sriracha Pork Chops

Apricot Sriracha Pork Chops is a tasty main dish made with pork chops smothered in a sauce made of garlic, ginger, soy, sriracha and apricot jam.

Dinner is such an important part of my family life. I make sure that a hot, home cooked meal is on the table when my husband gets home from work so we can all have a moment together before the kids go off to their sports or school activities. Honestly, this doesn’t happen every single night but most nights. Dinner time can be a great opportunity to find what is going on in your children’s lives and to have family discussions about.. .really… anything.

You may also enjoy this recipe for Pressure Cooker Mississippi Pot Roast for another great family loved main dish.

Apricot Sriracha Pork Chops

Apricot Sriracha Pork Chops have loads of flavor with the garlic and ginger with a sweetness from the apricot jam and then a little kick of spice with the added sriracha. If your family doesn’t love spicy food, just cut that ingredient amount back a little for a sweeter dish.

Serve with white rice and Roasted Broccoli!

Apricot Sriracha Pork Chops

Apricot Sriracha Pork Chops is a tasty main dish made with pork chops smothered in a sauce made of garlic, ginger, soy, sriracha and apricot jam.

Course dinner

Keyword main course, pork

Prep Time 5 minutes

Cook Time 13 minutes

Servings 4 servings

Author Amber

Ingredients

4 boneless center cut pork chops
4 garlic cloves minced
1/2 Tablespoon ginger minced
3 Tablespoons apricot jam
2 Tablespoons soy sauce low sodium
2 teaspoons sriracha
1 Tablespoon butter unsalted
1/4 cup water
olive oil
salt
pepper

Instructions

Pat the pork chops dry with a paper towel and season with salt and pepper.
Heat a large non-stick pan to a medium-high heat. Add a drizzle of olive oil to the pan and cook pork chops 4 minutes each side. Transfer the pork chops to a plate on the side.
Turn off stove and clean out pan.
Place the pan back on the stove on a medium heat.
Add butter, minced garlic, minced ginger and let cook until fragrant, about 30 seconds.
Add 1/4 cup water, apricot jam, and soy sauce. Whisk and bring to a low simmer for 3 minutes.
Turn off heat. Stir in sriracha and place pork chops back into pan. Cover the pork chops with sauce and serve.

Crispy Chicken Strip Wrap

This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. #NowEvenCrispier #TysonCrispyChickenStrips #KrogerCrispyChicken

A Crispy Chicken Strip Wrap is a delicious lunch or dinner option for the whole family made with lettuce, tomato, red onion, a creamy sriracha sauce and Tyson® Crispy Chicken Strips wrapped in a flour tortilla.

School is starting back up this month and convenient meals are on the grocery list. These Crispy Chicken Strip Wraps are both convenient and delicious, making dinner or lunch during the busy school year a little easier to manage. Tyson® Crispy Chicken Strips work well with many recipes, any night of the week. Place on top of a salad, pair with vegetables, mix in your favorite pasta, create some tacos and so much more!

Tyson® Crispy Chicken Strips

My family loves Tyson® Crispy Chicken Strips made from all-white chicken that is minimally processed without artificial ingredients. No antibiotics are ever used and the Chicken Strips are a great source of protein for the family. The entire family agrees these Tyson® Crispy Chicken Strips taste amazing and have a great crunch. The new and improved Tyson® Crispy Chicken Strips have a new perfectly and are now even crispier!

I found my Tyson® Crispy Chicken Strips in the freezer section at my favorite Kroger Marketplace while doing my weekly grocery shopping. You can also find it on Kroger Online Grocery Pickup for convenient shopping during the busy school year ahead.

Visit Kroger online to find a location near you by clicking HERE.

Crispy Chicken Strip Wrap

The Crispy Chicken Strip Wrap has a nice crunchy inside layer thanks to Tyson® Crispy Chicken Strips. Red onion, tomatoes, and lettuce are added for freshness and the creamy sriracha sauce brings all the flavor. Wrap the ingredients in a soft whole grain tortilla for a complete meal.

Creamy Sriracha Sauce

The Tyson® Crispy Chicken Strips are my favorite part of this wrap but the creamy sriracha sauce completes it. Creamy Sriracha sauce is made with Greek yogurt, spicy sriracha, lime juice and a pinch of paprika to add a little pizzazz.

Tips & Tricks

Meal Prep

You can pre-make a batch of these wraps. Make the wraps as the instruction state below leaving the creamy sriracha sauce on the side. Wrap the sandwich in foil and store in the refrigerator. Grab one for lunch or toss in your kid’s soccer bag on the way to practice.

Crispy Chicken Strip Wrap

Crispy Chicken Strip Wrap is a delicious lunch or dinner option for the whole family made with lettuce, tomato, red onion, a creamy sriracha sauce and Tyson® Crispy Chicken Strips wrapped in a flour tortilla.

Course dinner, lunch

Keyword Sandwich, wrap

Prep Time 5 minutes

Cook Time 20 minutes

Servings 6 Wraps

Author Amber

Ingredients

Crispy Chicken Strip Wrap

25 ounces Tyson® Crispy Chicken Strips
2 Roma tomatoes diced
1 red onion sliced
6 tortillas soft, whole grain
1 head romaine lettuce chopped

Creamy Sriracha Sauce

1/2 cup Greek yogurt plain
1 Tablespoon sriracha
1 Tablespoon lime juice
1/4 teaspoon paprika

Instructions

Heat oven to 400 degrees.
Place Tyson® Crispy Chicken Strips onto a baking sheet and place in oven for 18-20 minutes.
While chicken heats up, prepare the rest of the ingredients.
Wash the produce. Chop the lettuce, dice the tomatoes and slice the red onion.
Make the creamy sriracha sauce. Whisk together Greek yogurt, sriracha, lime juice and paprika.
Once the chicken is done, make the wraps. Place some lettuce on top of a tortilla, add one or two Tyson® Crispy Chicken Strips along with diced tomato and some red onion. Drizzle on some creamy sriracha sauce and enjoy.

Have you tried Tyson® Crispy Chicken Strips that are now made even crispier? Let me know in the comments below and tell me your family’s favorite meal with them.

Salsa Chicken Tacos

Salsa Chicken Tacos are an easy family friendly dinner option that can be made in the pressure cooker or crock-pot. Just three ingredients of salsa, taco seasoning and chicken breast is cooked and then nestled into a taco shell with lettuce, tomato, red onion and guacamole.

Taco night is kind of a big deal in my household. We eat them in some form at least once a week and they never get old or boring. One the easiest ways I have found to make tacos is with this recipe. All you need is some chicken, a jar of salsa and a packet of taco seasoning. NO, it does not matter what salsa you use. Pick your families favorite of switch it up with a medium salsa, something spicy or a salsa verde. Top these tacos with whatever you choose… tomatoes, onion, guacamole, cheese, lettuce, sour cream, peppers, add some black beans… anything!

You may also enjoy these Ground Beef Tostadas!

Salsa Chicken Tacos

Salsa Chicken Tacos have a tender, shredded chicken inside a soft flour tortilla (hey, you can use hard shell tacos if you prefer) seasoned with a little taco seasoning and of course, salsa. The salsa adds all the flavor you need. This may be one of the easiest recipes ever while still having great flavor!

Pair tacos with my favorite Firehouse Guacamole recipe!

Crock-pot

The crock-pot is my go-to kitchen appliance. You can toss in the chicken, salsa and taco seasoning in the slow cooker before work and come home to meal ready to eat. Just shred the chicken and assemble the tacos. Dinner is done! To quickly shred chicken, try using a hand mixer on the chicken for about 1 minute and you will be left with perfectly shredded chicken.

Pressure Cooker

Last minute dinner? Cook the Salsa Chicken Tacos a pressure cooker. Place the chicken, salsa and taco seasoning in the pressure cooker, close the valve and cook on high for 15 minutes. Open the valve when the cook time is done and let it depressurize. Then, shred the chicken and serve some tacos. Read your manual before using a pressure cooker for safety.

Salsa Chicken Tacos

Course dinner

Keyword chicken, crockpot, Pressure Cooker, slow cooker, Tacos

Prep Time 7 minutes

Cook Time 4 hours

Servings 10 tacos

Author Amber

Ingredients

3 pounds chicken breast
16 ounces salsa your choice
1 ounce packet taco seasoning
10 flour tortillas

Toppings

lettuce chopped
tomato diced
red onion diced
guacamole

Instructions

Crock-pot

Place chicken, jar of salsa and a packet of taco seasoning into crock-pot
Cook on high for 4 hours or low for 8 hours.
Shred chicken and then assemble tacos.

Pressure Cooker

Place chicken, jar of salsa and a packet of taco seasoning into pressure cooker.
Secure lid, close valve and cook for 15 minutes on high.
Safely open valve and depressurize.
Shred chicken and assemble tacos.

Pesto Steak Kabobs

Pesto Steak Kabobs are made with pesto marinated chunks of steak, bell peppers, red onion and a tasty basil pesto drizzled over top.

‘Tis the season to fire up that grill as much as possible! Hamburgers, hot dogs, chicken, veggies and of course steak kabobs are all on the menu this summer season. These Pesto Steak Kabobs are so easy to make, vibrant in color and full of freshness.

Pesto Steak Kabobs

Pesto Steak Kabobs are a delicious mix of some great flavors! There are sweet bell peppers, mild red onion, tender rich steak chunks and the fresh pesto with the nutty pine nuts and peppery basil. This meal is a huge hit and a favorite on the grilling meal rotation during the summer.

Basil Pesto

This recipe uses a classic basil pesto. Pesto is made with loads of freshly chopped basil, toasted pine nuts, minced garlic, shredded Parmesan cheese and olive oil. Just toss the ingredients into a food processor and done! The pesto is great for marinating and as to either dip the kabobs in or drizzle over the top for an extra kick of flavor. This pesto isn’t just for kabobs! Try it on a pizza, mixed with pasta, on bread or in a dip for snacking.

Also try this recipe for Shrimp Pesto Linguine with a kale pesto.

Tips & Tricks

Toast the pin nuts! Before tossing the pine nuts into a food processor, make sure to toast them real quick on the stove top. Put the pine nuts on a medium heat in a saucepan for about 3 minutes or until they turn golden brown. Make sure to stir often. This brings out the nutty flavor in the pine nuts to make a great pesto.

Pesto Steak Kabobs

Pesto Steak Kabobs are made with pesto marinated chunks of steak, bell peppers, red onion and a tasty basil pesto drizzled over top.

Course dinner

Keyword Grilling, kabobs, pesto, steak

Prep Time 15 minutes

Cook Time 20 minutes

Marinade 30 minutes

Servings 6 skewers

Author Amber

Equipment

Food Processor
Grill
Saucepan

Ingredients

Basil Pesto

1/3 cup pine nuts
2 cups basil leaves
1/2 cup olive oil
1/2 cup Parmesan cheese
3 garlic cloves minced
Salt
Pepper

Pesto Steak Kabobs

1-1 1/2 pounds steak thick sirloin cuts work well
basil pesto
3 bell peppers assorted colors
1 red onion

Instructions

Basil Pesto

Toast the pine nuts. Place them in a saucepan on a medium heat on stove top for 3 minutes or until golden brown. Turn often.
Place the pine nuts and all other ingredients but the olive oil into food processor and pulse a a few times. Salt and pepper to taste.
Slowly add in olive oil and blend until you have a nice consistency.
Store in the refrigerator.

Pesto Steak Kabobs

Soak wooden skewers in water for 30 minutes.
Place steak and half the batch of pesto into a ziploc bag, seal and let marinate in refrigerator for 30 minutes.
Chop steaks into equal sized chunks.
Wash and chop bell peppers and red onion into equal sized chunks as the steak.
Assemble skewers with the steak marinated steak chunks, red onion and bell pepper.
Grill on a medium heat for 12-15 minutes turning often.
Drizzle the remainder of the pesto on top of skewers and serve.

Notes

I prefer to cook these kabobs in a lower heat than typical kabobs so the pesto on the steak keeps its delicious flavor.

BLT Hot Dogs

This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. #TurnUpSummer

BLT Hot Dogs are Ball Park® Hot Dogs wrapped in bacon grilled to perfection and placed in Ball Park® Hot Dog Buns with sliced roma tomatoes, shredded lettuce and a drizzle of mayonnaise over top.

We kick off every summer with a grill out with friends, neighbors and family to eat, play some corn hole while the kids run around and listen to some country music in the backyard. This year will be no different. Cold drinks, delicious grilled foods, simple side dishes and a shareable dessert is just what we need. BLT Hot Dogs make summer grilling simple, yet so flavorful.

The Essentials

A successful grill out requires just a few things, beginning with great food!

Ball Park® Beef Franks are made with 100% beef.
America’s favorite bun, Ball Park® Hot Dog Buns.
Lettuce, tomatoes and bacon to make BLT Hot Dogs.
Hillshire Farm® Smoked Sausage Links made with 100% premium beef.
Chinet^® Classic White™ dinner plates plates offer premium strength to serve the heaviest meals in style for easy cleanup and more time with friends and family.
Cold beverages.
Silverware, cups and napkins.
Dessert. S’mores are one of the go-to desserts to enjoy around the fire pit.
Side dishes : potato salad, corn on the cob, baked beans, or diced watermelon to name a few.
Condiments : mayonnaise, ketchup, mustard.
Activities : Corn hole, darts and flag football are some we enjoy while cranking up some country music.

Sweepstakes

Turn it up! Tyson Foods, Inc. and Cole Swindell are partnering up for a sweepstakes. You have a chance to WIN a VIP concert experience with a GRAND PRIZE trip for you and three of your friends to the Sunset Repeat Tour featuring Cole Swindell.

How to Enter

- Purchase any 3 participating products from Walmart. Check out the full list of participating products on turnupsummer.com at the bottom of the page.
- Save your Walmart receipt. Grocery pick-up receipts will work too!
- Upload your receipt online.
- Enter for a chance to win at www.turnupsummer.com

Click HERE for more information and details. NO PURCHASE NECESSARY TO ENTER OR WIN. The Walmart Summer Grilling Sweepstakes is open to legal residents of the 50 U.S. & D.C., at least the legal age of majority in the state/territory in which they reside at the time of entry. Sweepstakes begins 12:00 a.m. ET 5/14/19 and ends 11:59 p.m. ET on 7/22/19. For a list of participating products and Official Rules, visit www.turnupsummer.com where prohibited. Sponsor: Tyson Foods, Inc., 2200 W. Don Tyson Pkwy., Springdale, AR 72762.

Click the image above for easy shopping!

Turn Up Summer Walmart Parking Lot Event

Walmart is turning their parking lot into a summer party with free food, music and even a patriotic photo booth! A great way to end the first week of summer vacation with the kids. Check out your Walmart for upcoming parking lot events!

BLT Hot Dogs

BLT Hot Dogs have a nice crispy outside layer of bacon with juicy Ball Park® Hot Dogs in the center. It is then set in soft Ball Park® Hot Dog Buns with sweet slices of fresh tomato and shredded lettuce. Drizzle some mayonnaise over top to complete. Summer grill outs will be anything but boring with flavors like this!

Tips & Tricks

Cook low and slow. The trick to making these BLT Hot Dogs is to cook on a low to medium heat for a longer period of time than you would typically cook a hot dog. A high heat may just char the hot dog before the bacon has a chance to crisp as you may like.

BLT Hot Dogs

BLT Hot Dogs are Ball Park® Hot Dogs wrapped in bacon grilled to perfection and placed in a Ball Park® Hot Dog Bun with sliced roma tomatoes, shredded lettuce and a drizzle of mayonnaise over top.

Course dinner

Keyword Dinner, Grilling, Summer

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 8 Servings

Author Amber

Ingredients

8 Ball Park® Hot Dogs
8 Ball Park® Hot Dog Buns
8 bacon slices
1 cup lettuce lettuce
mayonnaise
2 Roma tomatoes sliced

Instructions

Soak 16 toothpicks in water for 20 minutes.
Wash lettuce and tomatoes. Chop the lettuce and slice the tomatoes.
Heat grill up to a medium-low heat.
Wrap each hot dog with a slice of bacon. Secure the bacon with one toothpick on each end.
Toss hot dogs on grill for 10 minutes, flip and cook another 10 minutes.
Remove the toothpicks.
Serve in a hot dog bun with shredded lettuce, sliced tomatoes and a drizzle of mayonnaise

How do you plan on turning up this summer? Let me know in the comments below how this summer will be the best one yet.

Pressure Cooker Mississippi Pot Roast

Pressure Cooker Mississippi Pot Roast is a family favorite dinner made with a roast, ranch seasoning, au jus gravy seasoning, butter and pepperoncinis that can easily be made in the pressure cooker or a crock-pot.

The Mississippi Pot Roast is a recipe I came across many years ago on Pinterest. I don’t remember the original source I first saw the recipe from because it is ALL over the place! This recipe is not just a huge hit in my family but families everywhere. Typically, this roast is made in the crock-pot but today we are cutting back the cook time and cooking it in the pressure cooker.

Pressure Cooker Mississippi Pot Roast

Pressure Cooker Mississippi Pot Roast is a bit salty with tender meat and a delicious gravy that is perfect over mashed potatoes. Pepperoncini’s add a little heat and more great flavor.

Crock-Pot

Want to slow cook the roast? The crock-pot is probably my favorite way to make this meal. The pressure cooker is convenient and amazing in it’s own way but I am forever a crock-pot kind of girl. You want to start by seasoning the roast with salt and pepper, then searing each side on the stove top in some olive oil. Place the roast into a slow cooker and add a packet of Ranch, packet of au jus, 6-8 sliced pepperoncini’s, and a stick of butter. You will not need the beef broth this method. Cook on low for about 10 hours and then shred the meat. Serve over mashed potatoes. If you want it a little spicy, add in some of the pepperoncini juices straight from the jar while cooking.

Pressure Cooker Mississippi Pot Roast

Course dinner

Keyword crockpot, Instant Pot, Pressure Cooker

Prep Time 15 minutes

Cook Time 1 hour

Servings 4 Servings

Author Amber

Equipment

Pressure Cooker

Ingredients

2 pound chuck roast rump can be used
1 ounce au jus gravy packet
1 ounce Ranch seasoning packet
1/2 cup unsalted butter
6-8 pepperoncini sliced
1 cup beef broth low sodium
olive oil
salt
ground pepper
parsley optional garnish

Instructions

Salt and pepper all sides of roast.
Heat a drizzle of olive oil in the bottom of the pressure cooker on a medium-high heat. Place roast inside and sear each side for about 3 minutes.
Remove roast. Deglaze the bottom of the pressure by adding 1 cup beef broth and scrape the bottom with a wooden spoon. Place the roast back in.
Add packet of Ranch, packet of au jus and stick of butter.
Slice 6-8 pepperoncinis and place on top of roast.
Cook for 60 minutes.
Depressurize and release lid. Shred meat. If the meat does not shred easily, cook another 15 minutes.
Serve over mashed potatoes, in a sandwich, on the side of roasted vegetables or however you please.

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles is a delicious gluten-free, low-carb dinner made with juicy cheese stuffed meatballs simmered in a simple marinara sauce served over zucchini noodles.

My family has been cutting carbs lately. While we aren’t doing a strict keto diet, we are making carbohydrate replacements often for something healthier. Swapping pasta for zoodles has ended up being one of our favorites ways to do this.

You may also like these Taco Zucchini Boats as another great family dinner night idea for lower carbs and another way to use zucchini.

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles have a crunchy base of zucchini with plump, delicious sausage meatballs over top. The sauce is simple and adds just the right amount of flavor to complete the dish.

Tips & Tricks

Zoodles

Zucchini noodles are commonly known as “zoodles”. Zoodles are a healthy alternative to pasta and a great to get more vegetables in your diet! The trick to making zoodles is a quick cook time. Just a few flips in a hot pan is all it takes to cook zoodles. Don’t add salt because the salt can pull moisture from the zucchini making the zoodles too wet.

I use this Spiralizer. You can buy it from Amazon. It is affordable and easy to use.

Keto

If you are on a keto diet, make sure to read labels for all the tomato products. Tomatoes have carbohydrates so to keep them low for the day, checking labels is important. Also, keep in mind the other carbohydrates you have consumed for the day to stay on track.

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles is a delicious gluten-free, low carb dinner made with juicy cheese stuffed meatballs simmered in a simple marinara sauce served over zucchini noodles.

Course dinner

Keyword Gluten Free, Keto, Meatballs, Zoodles, Zucchini

Prep Time 15 minutes

Cook Time 25 minutes

Servings 5 people

Author Amber

Equipment

Spiralizer

Ingredients

Italian Meatballs with Zoodles

5 zucchinis
olive oil
basil leaves chopped
Parmesan cheese shredded

Italian Meatballs

1 pound ground beef
1 pound Italian sausage
2 eggs
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 Tablespoon Italian seasoning
1/2 cup mozzarella shredded
1/2 cup parmesan shredded
1/2 yellow onion
2 garlic cloves minced

Sauce

1/2 yellow onion diced
4 garlic cloves minced
1 Tablespoon Italian seasoning
1/2 teaspoon salt
6 ounces can tomato paste
24 ounces can tomato sauce
14 ounces can diced tomatoes

Instructions

Zoodles

Wash zucchinis.
Use your spiralizer according to its instructions to create zoodles from the zucchinis.
As the sauce finishes cooking in a separate pan, cook your zoodles. Place them into a hot pan for 3 minutes. Toss frequently. I like to do this in two batches to cook them evenly.

Italian Meatballs

Place all the meatball ingredients into a large bowl. Use wet hands to thoroughly mix the ingredients.
Form aprox 20 meatballs. I like to use a meatball press for even meatballs.
Drizzle some olive oil into a hot pan on the stove top. Add meatballs. Cook until browned and then flip to brown the other side. I like to do this in two batches and set the meatballs to the side for a moment.

Sauce

Add a tiny amount of olive and the diced onion to the hot pan. Cook for 3 minutes. Add the minced garlic and cook until aromatic which is about 30 seconds to 1 minute.
Add the remainder of the sauce ingredients and stir.
Add the meatballs back into pan. Lower temperature, cover pan with a lid and let simmer for 20 minutes.
Stir in some chopped fresh basil. 1 -2 Tablespoons should be good.
Serve over zoodles with a sprinkle of parmesan cheese.

Notes

Also check food labels to ensure foods fit into a specific diet like keto or gluten-free. Most cheeses and tomato based sauces are gluten free but there are exceptions.

Air Fryer Hot Dogs

Air Fryer Hot Dogs are a simple kid friendly meal that can be on the table in 5 minutes! All you need is a air fryer, beef franks and hot dog buns.

My daughter has recently decided that she is going to be a picky eater and living off mac ‘n’ cheese and hot dogs is totally doable. SOMEONE please tell me this phase will end soon in our lives! Needless to say, we have been eating hot dogs lately- lot’s of hot dogs so expect to some hot dog recipes in the future.

Air Fryer Hot Dogs

Air Fryer Hot Dogs are so quick and easy! The hot dogs turn out plump and juicy and even get some nice marking on the outside like they have been grilled. I don’t think I will ever boil a hot dog again- only the air fryer or grill in this house now!

Air Fryer

You will find that each air fryer is a little different. They work off a different wattage and have different temperatures they can reach. All air fryer recipes may need tweaked just a little in temperature and time because of this. Find what works with your air fryer!

Air Fryer Hot Dogs

Air Fryer Hot Dogs are a simple kid friendly meal that can be on the table in 5 minutes! All you need is a air fryer, beef franks and hot dog buns.

Course dinner

Keyword air fryer, hot dogs

Cook Time 5 minutes

Servings 4

Author Amber

Equipment

Air Fryer

Ingredients

4 beef franks
4 hot dog buns
condiments

Instructions

Place 4 beef franks into air fryer.
Cook 3-4 minutes on 390 degrees flipping half-way between cooking.
Remove franks and put hot dog buns into air fryer for 1 minute.
Build your hot dogs with whatever condiments you enjoy- ketchup, mustard, mayonnaise, relish.

Taco Zucchini Boats

Taco Zucchini Boats are made low carb with ground beef, seasonings and black beans nestled into a zucchini and topped with red onion, queso fresco cheese and cilantro.

I am not sure I have ever met a taco I didn’t like! Since transitioning to a lower carb diet recently, I have been trying to find a good swap for our regular flour tortillas and this is a great option! Zucchini boats are easy to make, healthy and more than half the carbs you would find in a corn tortilla.

Taco Zucchini Boats

Taco Zucchini Boats are loaded with meat! I used the same seasoning in the meat that you find in these Ground Beef Tostadas and it gives these zucchini boats just the right amount of spice and flavor. Feel free to use whatever toppings you like! Red onion, queso fresco cheese, sour cream and cilantro were used today. You can use shredded cheddar cheese, olives, avocado sauce, shredded lettuce, tomato, or anything else you please!

Be aware of the carbs in black beans if you are on a keto diet. Kidney beans or black soy beans may be better options to stay lower carb.

Zucchini Boats

Zucchini has been one of our biggest changes since going to a lower carb diet. Zucchini noodles have been making an appearance frequently and so have zucchini boats. You just wash the produce well and dry before cutting into. Cut lengthwise and also cut off the ends if needed. Scoop out the center pulp with a spoon and they are ready to be filled.

Taco Zucchini Boats

Taco Zucchini Boats are made low carb with ground beef, seasonings and black beans nestled into a zucchini and topped with red onion, queso fresco cheese and cilantro.

Course dinner

Keyword Keto, Tacos, Zucchini

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 servings

Author Amber

Ingredients

Spicy Ground Beef

1 pound ground beef lean
olive oil
2 Tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 Tablespoon water

Zucchini Boats

3 zucchinis
3/4 cup black beans
Spicy Ground Beef
non-stick spray

Toppings

1 cup queso fresco cheese shredded
1/4 cup red onion diced
sour cream
cilantro garnish

Instructions

Heat a nonstick skillet on the stove top on a medium-high heat. Drizzle the pan with olive and add the ground beef. Break up the ground beef into equal pieces until browned.
Drain meat and return to pan with 1 Tablespoon water and all the Spicy Ground Beef seasonings. Stir until water is absorbed.
Stir in the black beans.
Wash, dry and cut zucchinis lengthwise. Scoop out the pulp center to create a boat. Place the boats in a baking dish with non-stick spray.
Fill each zucchini boat with the spicy ground beef and black bean mixture.
Heat oven to 350 degrees. Bake for 25 minutes or until the zucchini is tender.
Remove from heat and add toppings: diced red onion, fresh cilantro, cheese and a drizzle of sour cream.

Notes

Kidney beans have lower carbohydrates than black beans. Black soybeans are also a good swap for those on a low carb or keto diet.

How do you keep taco night low carb? Let me know in the comments below.

Ground Beef Tostadas

Ground Beef Tostadas are made with corn tortillas baked crispy with refried beans, seasoned ground beef, shredded lettuce, red onion, fresh tomatoes and avocados piled on top with a drizzle of crema and plenty of crumbled queso fresco cheese.

I am gearing up for Cinco de Mayo in a few weeks so I have tacos on the mind. Okay, honestly- tacos are always on my mind. It doesn’t matter what time of year it is. It is nice to switch up the regular taco night though and do something just a little bit different. For my family, a tostada is just a fun way to eat a taco!

Feel free to switch up your toppings. Try any of these delicious combinations of toppings:

shredded lettuce
refried beans
black beans
shredded cheddar cheese
shredded queso fresco
avocados
guacamole
diced tomatoes
diced onions
cilantro
salsa
corn salsa
jalapenos
whatever your heart desires!

Ground Beef Tostadas

Ground Beef Tostadas start with that crispy baked corn tortilla. You can buy tostadas ready to eat from the grocery but making them at home is really easy and they taste soooo good. Just place the corn tortillas on a baking sheet with a drizzle of olive and some salt. Bake and done.

Besides the crispy shell on the bottom, there are two other components that are really important with these Ground Beef Tostadas : the spicy ground beef and the crema over top. The ground beef has very simple seasoning but is just the right amount of spice and flavor for this dish. The crema can be made the day before and adds that cool layer that balances that spice from the meat. Delish!

Ground Beef Tostadas

Ground Beef Tostadas are made with corn tortillas baked crispy with refried beans, seasoned ground beef, shredded lettuce, red onion, fresh tomatoes and avocados piled on top with a drizzle of crema and plenty of crumbled queso fresco cheese.

Course dinner, Entree

Cuisine Mexican

Keyword Tacos, Tostadas

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Author Amber

Ingredients

Spicy Ground Beef

1 pound ground beef lean
olive oil
1/2 white onion diced
2 Tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/2 cup water
red pepper flakes optional

Totstada

olive oil
8-10 corn tortillas
salt

Crema

1/2 cup sour cream
1/2 cup heavy cream
1/2 teaspoon salt
1 Tablespoon lime juice

Toppings

16 ounces refried beans
1 cup lettuce shredded
1 tomato diced
1/4 red onion diced
1 avocado peeled, pitted and sliced
1 cup queso fresco cheese shredded

Instructions

Crema

Begin with crema. Ideally you make this a few hours to a day prior. Whisk together 1/2 cup sour cream, 1/2 cup heavy cream, 1/2 teaspoon salt and 1 Tablespoon lime juice. Cover and place in fridge to store before serving.

Toastadas

Heat oven to 400 degrees.
Spread out the corn tortillas on a large baking sheet and drizzle with olive oil and a pinch of salt. Rub the olive oil all over the tortillas on each side.
Bake in 4 minute increments flipping between each. Bake until the tortillas are crispy and a golden brown color. This should take 2 flips or 12 minutes.
Let cool.

Spicy Ground Beef

Heat a nonstick skillet on the stove top on a medium-high heat. Drizzle the pan with olive and drop in the diced white onion. Let cook 1 minute and then add the ground beef. Break up the ground beef into equal pieces until browned.
Drain the meat if needed. If using a really lean meat, you may not need to. Put the meat back in the pan and add 1/2 cup water and the seasonings. Red pepper flakes are optional if you just want a little extra kick. Bring to a simmer, lower heat and cover for 15 minutes. Stir a few times to ensure the meat isn't sticking.

Ground Beef Tostadas

Heat up the refried beans as the meat finishes cooking and assemble your tostadas.
Start with a layer of refried beans on the crispy corn tortilla, add some spicy ground beef, top with shredded lettuce, diced red onion, diced tomato, and sliced avocado. Sprinkle with queso fresco and then drizzle with the crema to finish.