Tag: Target

Quinoa Tabbouleh + Summer Berry Cobbler from the Skinnytaste Cookbook

I know a lot of you are really excited about The Skinnytaste Cookbook[1] release. Well guess what?, so is Target! So excited in fact that they are carrying my cookbook which is now available for pre-order on Target.com[2].

The Skinnytaste Cookbook has 150 recipes – 125 of those recipes are brand spanking new and have never been published on my blog. But I gave Target a sneak peak inside the cookbook and shared two exclusive recipes and photos from the book. (photo credit: Penny De Los Santos[3])

I chose two of my summer favorites so you don’t have to wait until September 30th – you can start making them now
while the weather’s warming up. The Quinoa Tabbouleh tastes so fresh – a
perfect summer salad whether you serve this as a main dish or a side
dish with grilled chicken or lamb. And this Summer Berry Cobbler – cobbler is my weakness and this is my absolute favorite way to utilize those sweet summer
berries.

Did I tease you enough? Well that wasn’t my plan… head on over to Target’s A Bullseye View[4] and get the full recipes!!!

References

  1. ^ The Skinnytaste Cookbook (www.gordon-ramsay-recipe.com)
  2. ^ Target.com (www.target.com)
  3. ^ Penny De Los Santos (www.pennydelossantos.com)
  4. ^ Target’s A Bullseye View (abullseyeview.com)

Taco Stuffed Zucchini Boats

For a summer spin on taco night, try these zucchini stuffed with ground turkey, seasoned with cumin and spiced and topped with a blend of Mexican cheese – cheesy goodness!!

I actually got the inspiration for this dish from a comment I read on my sausage stuffed zucchini boats, I love when you guys give me new ideas! They turned out so good, and will be a part of my summer rotation.

As part of the Target Inner Circle[1], I got this very large casserole dish[2] from Target’s FEED USA [3]collection. Target partnered up with FEED USA, and with every purchase you make from them, you help provide meals to children and families across America – such a great cause! By purchasing this dish you will provide approximately 20 meals for children and families across America.

I always try to do my part and donate to the food pantry at my local church and to other organizations, but this another great way to help. They have everything from bags, to lunch bags, t-shirts, jewelery and lot of great kitchen items I want to go back and purchase.

Back to the recipe – these are low-carb and gluten free, and made with nothing but clean ingredients so you can enjoy two pieces without the guilt!

Taco Stuffed Zucchini Boats
gordon-ramsay-recipe.com
Servings: 4  • Size: 2 halves  • Old Points: 6 pts • Weight Watcher Points+: 7 pt
Calories: 286 • Fat: 12 g • Carb: 18 g • Fiber: 5 g • Protein: 28 g • Sugar: 6 g
Cholest: 8 mg

Ingredients:

  • 4 medium (32 ounces) zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 lb 93% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt, or to taste
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese
  • 1/4 cup chopped scallions or cilantro, for topping

Directions:

Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish.

Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.

Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.

References

  1. ^ Target Inner Circle (abullseyeview.com)
  2. ^ large casserole dish (www.target.com)
  3. ^ Target’s FEED USA (www.target.com)

Tomato Mozzarella Egg White Omelet

A quick and easy breakfast made with tomatoes, egg whites, mozzarella, and parmesan cheese. Lots of flavor, low in carbs and takes just minutes to make. A perfect breakfast for Meatless Mondays!

Hope you all had a great weekend. Mine involved lots of family fun, Scooby Doo live in Manhattan, a shopping spree at the mall with my teen, a play date at Bounce-U and celebrating my brother’s birthday. Oh yeah, and a trip to Target!

I seriously love Target! Spring is definitely in the air at Target, and I just wanted to redo my entire home with all the fabulous Spring color designs that are out. Instead, I just went with new flatwear, dishes and napkins from the Threshold coral collection[1] in hope that Spring will arrive a little sooner this year, because I am soo over the cold.

Back to my breakfast, this is an excellent low carb breakfast idea, my husband said it reminded him of a breakfast pizza. Next time I make this, I’ll top it with fresh basil and call it a margarita omelet. Enjoy!

Tomato Mozzarella Egg White Omelet
gordon-ramsay-recipe.com
Servings: 1 • Serving Size: 1 omelet Old Pts: 4 Weight Watchers Points+: 4
Calories: 157 • Fat: 8 g • Protein: 16 g • Carbs: 3.5 g • Fiber: 0.5 g • Sugar: 0 g
Sodium: 359 mg (without salt)

Ingredients:

  • 1/2 tsp olive oil
  • 1/4 cup sliced grape tomatoes
  • salt and pepper, to taste
  • 1/3 cup egg whites
  • 1/4 cup shredded part skim mozzarella
  • 1 tsp grated Parmesan cheese
  • fresh chopped herbs for garnish (basil, chives or parsley)

Directions:

Heat a small non-stick skillet over medium heat. When hot, add the oil and tomatoes, season with salt and pepper.  

Cook about 1 minute, then add egg whites. Top with shredded mozzarella and parmesan.  

Cover and reduce heat to low. Cook until the eggs are completely set. Top with fresh herbs if desired.

References

  1. ^ Threshold coral collection (www.target.com)

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