I know that I haven’t been posting as many recipes lately, and I’m sorry for that. Now that the kids are out of school, and summer break is here, I have been busy trying to keep them from getting to bored or hitting that summer learning slump. We have also been trying to take a family trip every weekend even if it is just a day trip. Last weekend we went to Savannah, so the kids could see where my husband was stationed in the Army for a short period of time before he was deployed. We also spent the morning at the famous Wormsloe Plantation and the afternoon on the Tybee Island boardwalk, pier, and beach. It was the first time the kids ever got to see the ocean, so they were pretty excited. Since both my husband and I grew up in the Seattle area and spent a lot of time at the ocean we wanted to make sure we let them enjoy the experience at a young age. We ate at the popular beach front restaurant, Spanky’s. I had a Shrimp Po’ Boy and was not disappointed. If you ever decide to take the trek to Savannah I can let you know which hotels to stay in, and which to avoid.
Another thing that has happened ,now that summer is here, is that our meals have become smaller and lighter. You might think that today’s recipe isn’t substantial for a meal, but it really is. It is perfect for those who are eating low carb, and those who are focusing more on veggies and smaller portions of meat. The base of this recipe is low fat, high fiber, high protein, and loaded with vitamins. Whatever you choose to top it with will determine how all your numbers come together in the end. But the options are endless! You will be amazed at how simple, yet tasty, this recipe is. Wait for it…. Tomato Taco Bowls. Yes, it is exactly how it sounds. You can eat the entire recipe and not feel the least bit bad about it.
This recipe is so incredibly simple that there really aren’t that many tips I can give out. When you are scraping the center of the tomato out just use a knife to go around the inside, after cutting off the top, and then scoop out all of the pulp, juice, and seeds with a spoon. When you mix together the seasoning for the meat you might think that it is over kill, but trust me, its not. You are going to love how it tastes. While the presentation of these are just adorable you can serve them on a plate with shredded lettuce and as you cut them up (I cut the tomato in quarters and then each quarter in half, or thirds) you essentially have a high veggie taco salad. I just topped mine with lettuce, the tiniest bit of cheese, and a little sour cream. Once I cut them up I added jalapenos. You really don’t need a whole lot of dressing; the meat takes care of all that. Get ready for your new favorite taco salad, sit back, relax, and enjoy!
What do you change about your eating in the summer?
Low-Carb Tomato Taco Bowl
By Angie Gouchenour
4 hot house tomatoes with an 8-inch circumference
½ cup 70/30 ground beef crumbles cooked
2 Tablespoons chili powder
1 teaspoon Sugar 2.0
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon dry oregano
¼ teaspoon salt
1/8 teaspoon black pepper
¼ cup water
Tomato (I chopped up the top that I cut off the tomato)
In a small fry pan combine the ground beef crumbles, seasonings, and water
Bring to a boil and simmer over medium heat, stirring a couple of times, until the water disappears
Cut the tops off the tomatoes
Using a knife cut around the inside of the tomato, scoop out the pulp, juice and seeds
Spoon 2 Tablespoons of seasoned beef into each tomato top with lettuce ribbons, shredded cheddar cheese, tomatoes, and a bit of sour cream (See the suggestions above)
Serve on a bed of lettuce