Low Carb Buffalo Turkey Bake

zucchini boats 1

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About a month ago, Stephan and I started an Atkins-type diet, where we’re watching our carb intake. We tried keto about a year ago, ended up GAINING weight, and we both experienced all of the negative effects on our guts. Never. Again. BUT! We both agreed that we should cut back, even if we’re not cutting out carbs completely.  We’ve found some things that we love (Low Carb Tortillas, anyone?) and some that we haven’t loved so much. This recipe came from Pinterest and was a winner!

Start by cutting 4 zucchinis in half lengthwise, and scoop out the centers with a spoon. Place on a baking sheet or in a 13×9 Pyrex pan depending on the size of the zucchini. The ones I used were HUGE, so I used a jelly roll pan.  You can see that I tried to use a fork to scoop the center out of the first one and ended up breaking it, so I switched to a spoon. No big deal.

zucchini too

In a large saucepan, cook 2 pounds of ground turkey until fully cooked, and season with salt and pepper. Stir in 1/2 cup hot sauce (any kind, but I used a basic hot sauce), 1/4 cup melted butter, and 1/2 teaspoon garlic powder. Spoon the mixture into the zucchini boats, filling them as evenly as you can.

zucchini 3

Top with 2-3 cups of shredded mozzarella and cover with foil.

zucchini 4

Bake at 350 degrees for 35 minutes, or until the zucchini is tender. Serve as-is or with ranch/blue cheese dressing.

zucchini boats finished

Variations: You can use ground chicken or ground beef instead of ground turkey. You can substitute pepperjack cheese for the mozzarella. You can use a bottled wing sauce instead of the hot sauce/butter/garlic powder mixture. You can slice the zucchini into rounds and lay them in the bottom of the pan instead of scooping them into boats. You can also cut the filling ingredients in half if you have normal sized zucchini instead of the monsters that I bought! It’s your meal–make it the way you want it.

What you’ll need:

2 pounds ground turkey or chicken

4 zucchini

1/4 cup hot sauce

1/4 cup butter, melted

1/2 teaspoon garlic powder

2-3 cups shredded mozzarella

Salt and pepper

 

Spinach and Turkey Sausage Frittata

spinach and sausage frittata 1

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I used to make this as a spinach and sausage pie, with both top and bottom crust, and it was one of our favorites. Then we started doing the low carb thing and I couldn’t waste the carbs on crust anymore. Voila–this frittata was born! It’s super simple, low carb, and delicious.

frittata 2

Saute half of a medium onion that you’ve diced, with a roll of turkey sausage and a little olive oil til the meat is browned and the onion is soft. Remove from the heat, drain, and let cool slightly.

In the meantime, squeeze the moisture out of a 16 oz package of chopped spinach and put it into a large bowl. Season with salt, black pepper, and one teaspoon garlic powder, then stir well.

 

frittata 3

Stir in one cup of ricotta cheese, six eggs, and two cups of shredded mozzarella, then stir in the sausage and onions. Pour into a greased 13 x 9 Pyrex pan and bake at 375 degrees for 35-40 minutes.

finished frittata

Let cool slightly, then cut into squares and serve with a side salad, or fruit if you’re serving this for brunch (and aren’t doing the low carb thing).

Variations:  I can’t eat red meat, so I use turkey sausage. I’ve also made this with Tofurkey Brand Italian “sausage”, and it was delicious. You could use any kind of sausage you want, including regular Italian sausage cut into pieces.  You could also use pepperjack, Swiss, or even vegan cheese for the mozzarella, and use egg substitute instead of whole eggs. Like most of my recipes, you can adapt this to suit your needs and your tastes!

What You’ll Need:

One roll Turkey Italian Sausage

16 oz package frozen chopped spinach

1 medium onion

Salt, pepper, and garlic powder

6 eggs

1 cup Ricotta Cheese

2 Cups Shredded Mozzarella Cheese