Tonight's dinner isn't your average taco salad- it's better. Still has the meat, veggies, & cheese, minus the other garbage that comes in a typical taco. And by garbage I mean... garbage.
What you'll need:
1 lb. extra lean ground beef
1 zucchini, chopped
1 yellow squash, chopped
1 tsp chili powder
1/2 lemon, juiced
6 long-stem kale leaves
1/4 cup of reduced-fat feta
salt & pepper to taste
What to do:
Sauté the meat on med-high without any added oil and drain off the excess fat from the pan. Once drained, add chili powder, salt, and pepper to the meat. Once the meat is no longer pink, add the veggies & lemon juice and cook until zucchini and squash are soft (3-4 minutes). Spoon desired amount of meat and veggies inside kale leaves (instead of taco shells), and sprinkle feta on top. Serve with brown rice and sliced avocado for a well-balanced meal.
What you'll need:
1 lb. extra lean ground beef
1 zucchini, chopped
1 yellow squash, chopped
1 tsp chili powder
1/2 lemon, juiced
6 long-stem kale leaves
1/4 cup of reduced-fat feta
salt & pepper to taste
What to do:
Sauté the meat on med-high without any added oil and drain off the excess fat from the pan. Once drained, add chili powder, salt, and pepper to the meat. Once the meat is no longer pink, add the veggies & lemon juice and cook until zucchini and squash are soft (3-4 minutes). Spoon desired amount of meat and veggies inside kale leaves (instead of taco shells), and sprinkle feta on top. Serve with brown rice and sliced avocado for a well-balanced meal.
RSS Feed