Tag: Target Inner Circle

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)

Grilled Thai Sweet and Spicy Shrimp Pizza

Move over hot dogs, this sweet and spicy shrimp grilled pizza made with my Bangin’ Good Shrimp [1]recipe is so good!

I’ve had my eye on Archer Farms thin crust pizza crust for a while and thought it would be perfect to make on the grill, so when Target’s A Bullseye View[2] asked me to create a guest post for their blog, I knew exactly what I wanted to make.

Being part of the Target Inner Circle[3] I get to attend some really fun events. A few weeks ago Target set up a life sized dollhouse in the middle of Grand Central Station decorated with their Threshold home collection, how COOL is that??!

It was incredible to see this giant dollhouse in the middle of one of the busiest places in NYC!

My favorite part was their outdoor area, especially their ottomans and tables. When I went to Target to pick up all the ingredients for this pizza, I found this adorable bistro table on sale for $199 and picked up some Threshold lanterns, pillows and ottomans… LOVE!!

These ottomans make the backyard feel like an extended part of my home. But more about the pizza, for 8 servings it’s just under 300, or 8 weight watchers points plus each. If you want to try this yummy pizza recipe, head on over to A Bullseye View for the full recipe[4].

Servings: 8 • Size: 1/4 pizza • Old Points: 6 pts • Weight Watcher Points+: 8 pt
Calories: 293 • Fat: 9 g • Carb: 30 g • Fiber: 1 g • Protein: 21 g • Sugar: 2 g
Sodium: 388 mg • Cholest: 96 mg

References

  1. ^ Bangin’ Good Shrimp (www.gordon-ramsay-recipe.com)
  2. ^ A Bullseye View (abullseyeview.com)
  3. ^ Target Inner Circle (abullseyeview.com)
  4. ^ A Bullseye View for the full recipe (abullseyeview.com)

Baked Salmon Cakes

Baked salmon cakes make the perfect Holiday appetizer, made with wild Alaskan salmon, diced peppers, capers and breadcrumbs. For dipping, I made my favorite Zesty avocado cilantro dressing which compliments the flavor of the salmon and makes these absolutely addicting!

Target has partnered with the Target Inner Circle[1] crew to put together a Holiday Party 101 blog series. As a team we are sharing everything you need to plan the perfect holiday party from cocktails, music, decorating tips, invitations, and more!

I was put in charge of the appetizers which was a fun challenge for me, and I came up with the idea to lighten up a recipe I recently had at a friend’s house after stumbling on Simply Balanced Wild Alaskan Salmon[2] at Target. I also picked up some holiday plates, napkins and this simple white flat plane platter [3]from their Threshold collection which I will be using for everything.

When purchasing fish, I always opt for wild rather than farm raised so I was happy to see wild Alaskan seafood in Target. I adapted the original recipe from Ina Garten[4] with lighter ingredients, then baked the cakes rather than frying and they turned out wonderful. I love a good dipping sauce and knew that my avocado cilantro dressing[5] would be the perfect fresh compliment!

If you are looking for a healthy appetizer idea this Holiday season, look no further. Wild salmon is loaded with heart-healthy omega-3s and these salmon cakes are pretty easy to make. You can assemble them ahead of time, then put them in your oven when your guests arrive. Set them out on the table and watch them disappear!

To tune in to more holiday party-throwing tips, be sure to follow #mykindofholiday and #targetinnercircle on Pinterest[6]. Target will be compiling all the posts for an article on A Bullseye View. Happy party-planning everyone!

Baked Salmon Cakes
gordon-ramsay-recipe.com
Servings: 15 • Size: 1 cake • Old Points: 2 pts • Points+: 2 pts
Calories: 87 • Fat: 3 g • Protein: 7 g • Carb: 8 g • Fiber: 1 g • Sugar: 1 g
Sodium: 297 mg • Cholesterol: 23 mg

Ingredients:

  • 1/2 pound wild Alaskan salmon filet, fresh or frozen (if frozen thaw overnight in the refrigerator)
  • kosher salt, to taste
  • olive oil cooking spray
  • 1 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup small-diced red onion (1 small onion)
  • 1 1/2 cups small-diced celery (4 stalks)
  • 1/2 cup small-diced red bell pepper (1 small pepper)
  • 1/2 cup small-diced yellow bell pepper (1 small pepper)
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • 1/4 teaspoon hot sauce
  • 1 1/2 tsp Old Bay seasoning
  • 1 cup seasoned breadcrumbs
  • 3 tbsp light mayonnaise
  • 3 tbsp fat free Greek yogurt
  • 1 tsp Dijon mustard
  • 1 large egg, lightly beaten
  • 3 large egg whites, lightly beaten

Optional for dipping:

Directions:

Season salmon with salt. Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon. Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes. Set aside on a dish to cool.

Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.

Flake the salmon into a large bowl. Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs. Add the vegetable mixture and mix well.  Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.

Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray. Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.

Bake about 10 to 12 minutes on each side, or until golden brown.

This post was created as part of my collaboration with Target and the #targetinnercircle. As always, the thoughts and ideas are my own.  #MyKindofHoliday


References

  1. ^ Target Inner Circle (www.blogger.com)
  2. ^ Simply Balanced Wild Alaskan Salmon (www.target.com)
  3. ^ simple white flat plane platter (www.target.com)
  4. ^ Ina Garten (www.foodnetwork.com)
  5. ^ avocado cilantro dressing (www.gordon-ramsay-recipe.com)
  6. ^ Pinterest (www.pinterest.com)

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