YUM!  That’s the only word to describe my lunch today.  I got the idea for today’s lunch from two different inspirations – the first one is my latest issue of Cook’s Country.  It’s a funny story, my great Aunt gave me a subscription for Christmas – I absolutely loved it.

Fast forward to around April and I get a bill saying that this is the 4th notice that my subscription has not been paid and that I won’t get any more issues until I pay!  Being that my great Aunt is 79 years old, I just went ahead and paid it.

Then Monday I received two magazines – with two different subscription numbers!  I emailed them and they agreed to switch my second subscription to Cook’s Illustrated – yeah another magazine!

In any event, they had a couscous stuffed zucchini, and since this is Day 3 of South Beach, I decided to use some ingredients for my Zucchini Noodle Meatza tonight.

The only thing I’d change is the cooking time of the zucchini – I microwaved it for 6 minutes, forgetting that I would have to reheat it in the microwave for a couple minutes before putting it in the toaster oven to melt the cheese, so I would have preferred a bit more “crunch” to the zucchini, but putting that aside – it was delicious!

  • 7 ounce zucchini
  • 3 ounces cooked ground beef
  • 1/4 cup marinara sauce
  • 1 ounce mozzarella cheeese
  • big garden veggie salad
  • 2 tablespoons Annie’s Goddess Dressing

Cut 1/8 off the top of the zucchini, then put on a paper plate, face down and cook anywhere from 4 to 8 minutes depending on your microwave and size of zucchini.  Let cool.  Take a grapefruit knife and remove the seeds, so your left with about 1/3 of the zucchini in the shell. 

stuff with meat
stuff with meat
add pickled jalapenos - this is optional, but I think it makes this dish!
add pickled jalapenos - this is optional, but I think it makes this dish!
sprinkle with mozzarella cheese and broil until cheese is browned and melty
sprinkle with mozzarella cheese and broil until cheese is browned and melty
All together lunch comes in at 446 calories, 28 fat, 33 protein, 15 carbs, 3.8 fiber
All together lunch comes in at 446 calories, 28 fat, 33 protein, 15 carbs, 3.8 fiber

My workout buddy had errands to run at lunch today, so I was on my own.  I was going to walk because it is so cool out – 62 degrees! – but it kind of looks like it could rain.  So I did my 35 minute treadmill jog/sprint – my highest sprints were 6 mph for 30 seconds and my jog was 4.0 mph.  Then I did 5 minutes of abs using the balance ball.

Lunch break is over – see you tonight for the zucchini noodle meatza!!