Days 8 & 9 and #Whole30 Beef and "Rice" Stuffed Zucchini (#LowCarb and #Paleo)

low carb beef zucchini caulflower

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I am loving this Whole30 thing! I’ve been feeling great and even losing some of the belly bloat I’ve had the last few months.  Now I need to work on going to bed early enough so that I get plenty of sleep.  I’m usually pretty busy during the week with work, class, and keeping up with the blog so I love to make a bunch of recipes on the weekends and eat off of them all week.  I portion out all of my breakfasts and lunches and just throw them in my lunch bag the night before.  Some dishes I end up freezing, and I just defrost them overnight and they’re ready in the morning. My meals are all ready to go so I don’t have to stress out during the week.  Perfect!

What things do you do to plan ahead for your meals? I’d love to hear about it in the comments below. :)

Day 8 Meals:
Breakfast: Sausage (made with ground chicken) and broccoli
Lunch:  Leftover Tuscan Chicken Soup
Dinner:  Beef and “Rice” Stuffed Zucchini

Day 9 Meals:
Breakfast: Sausage (made with ground chicken) and broccoli
Lunch:  Leftover Beef and “Rice” Stuffed Zucchini
Dinner:  Leftover Tuscan Chicken Soup

My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage with veggies and Lunch will definitely be leftovers):

Day 8:
Dinner
Beef and “Rice” Stuffed Zucchini (recipe below)
Day 9:
Dinner
Leftovers (I have class this night)
Day 10:
Dinner
Pork Stir Fry
Day11:
Dinner
Hamburgers with roasted butternut squash
Day 12:
Dinner
Pan seared Wild Cod with roasted radishes
Day 13:
Dinner
Lemon and Mushroom Chicken
Day 14:
Dinner
Leftovers
Beef and “Rice” Stuffed Zucchini (Low Carb and Paleo):
1 lb ground beef
2 1/2 cups cauli-rice*
4 large zucchini
3 Tbsp Dijon mustard
Salt, Pepper, and Garlic powder, to taste (or your favorite spices)

Preheat the oven to 350 F.  Prepare the zucchini, by trimming off the ends and cutting the zucchini in half lengthwise.  Using a spoon, remove the seeds/core of the zucchini.  Dice up the core and reserve for later use.

In a large skillet, brown the ground beef until mostly cooked through.  Add the caul-rice and the core of the zucchini.  Cook for 2-3 minutes.  Add the Dijon mustard and spices.  Cook for another 1-2 minutes or until heated through.

Season the zucchini with salt and pepper and fill each zucchini with the ground beef/”rice” mixture. Bake, covered with foil, for 20 minutes.  Remove the foil and bake for another 10 minutes or until the zucchini is tender.  For those that eat dairy, sprinkle with cheese after uncovering (NOT Whole30 approved).

*To make cauli-rice, cut one head of cauliflower into florets and place the florets in a food processor or blender.  Pulse until the cauliflower is the size of grains of rice.

Net Carb Count*:
Beef and “Rice” Stuffed Zucchini: 39 net carbs (for the entire recipe)
 
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
 Enjoy!
~Karen 
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