You know when you're in a rush to get dinner on the table, or you really just want to grab take out?? Macro-friendly meal to the rescue!!! This is a great go-to meal when you're in this kind of predicament, but really don't want to grab take out. It's quick, easy and super-duper tasty! You can have it ready to go in under 30 minutes! All you need is a few basic staples (ground turkey & rotel tomatoes) and some zucchini, plus your regular everyday spices that are likely in your spice cupboard.
The secret to this recipe is to not overcook the zucchini. Squishy, soggy zucchini = 🙁 If you think al-dente (firm but cooked), it'll turn out fabulous!
We really love to top it with other Mexican-like toppings such as: green onion, cilantro, sour cream, avocado/guacamole, crushed tortilla chips, etc. The great thing is that this recipe is so macro friendly (215 Cal, 7.9 C, 8.7 F, 22.8 P) you're bound to have room in your macro budget to add on some OR all of these toppings! Happy dance!
Hope you enjoy this one!
In case you want to create your own recipe from this with your personal adaptations/preferences in MyFitnessPal (Login to MFP >Recipes > Add Recipe Manually > Copy & Paste list of ingredients). Here is a list of ingredients that you can copy and paste into MFP and put in the quantity you desire (it works best to copy and paste on a web browser vs app).
ground black pepper
crushed red pepper flakes
- 2 medium zucchini (~420 g), quartered and sliced
- 1 pound 93% lean ground turkey (I used Jennie-o brand)
- 2 cloves garlic, minced
- 3/4 teaspoons ground cumin
- 2 teaspoons red chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1 (10 oz) can diced tomatoes with green chile (I used Rotel brand)
In a medium size bowl add ground turkey and spices. Use a disposable glove and mix the spices together with your hand. Preheat a skillet to medium to medium high heat; add meat to skillet and cook until brown and there is no pink remaining.
Turn heat to medium. Add the diced tomatoes and zucchini to the skillet. Cook for about 10 more minutes until the zucchini is tender crisp (cooked but firm, squishy zucchini isn't desirable).
Serve with your choice of toppings (not included in MyFitnessPal macros)
Additional topping ideas: green onion, cilantro, light sour cream, grated cheese, crushed tortilla chips, guacamole/avocado.
“Biceps After Babies Skillet Mexican Turkey & Zucchini”
Macros for one serving (1/4 recipe)
Cal 215P 22.8 gC 7.9 gF 8.7 g
PRO TIP: Serving size is 1/4 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 4 to see how many grams one serving is.
Recipe adapted from lowcarbyum.com
Serving Size:1/4 of recipe
Amount Per Serving: Calories: 215Total Fat: 8.7gCarbohydrates: 7.9gProtein: 22.8g