New Beginnings

Here's to new beginnings. 

Weekend Recap: Almost done unpacking!

I had the busiest week of my life!

But, I feel accomplished.

I had a lot of unpacking done.

Rooms are all set up and I only had couple of boxes to unpack.

Our kitchen didn't have enough cabinets so we had to put a rack to put our extra stuff.

My kitchen is finally all set up!

A little relaxing before we head out.

Afternoon, We went to get groceries.

A lot of stuff we needed since our fridge was so empty.

I love the fridge we got from the FMO.

It was so spacious!

Finally a full fridge!

For dinner I made hubby's favorite.

I can say that I did miss it too.

Recipe here ( Sweet and Sour Chicken )

xo

Moving day and back to cooking!

The day that we've been waiting for has came!

Moving day!

I was so excited to move to our own place and get our own stuff from the states.

Even though we were still a little tired from our trip to Venice we woke up early

and wait for our stuff in our new place.

They came in on time so not much waiting happened.

It took them almost all day unpacking all our stuff. 

So the house was a big big mess.

Our living room before our stuff came.

We finally got to sit down to eat at around 8 pm.

First dinner in our house?

Chinese take-out!

The next day, We unpacked all of our kitchen stuff.

Our goal was to set up our kitchen before anything else.

So many stuff that we didn't need!

But, Anyways.

I finally got to cook!

It has been almost 3 months. 

It feels so good to get back to cooking.

We have a goal of eating much better than we did this couple of months.

We definitely ate a lot of junk!

So I'm so ready to eat more Home cooked meals.

I decided to cook this.

It wasn't that hard to make.

No carbs and made with Ground turkey.

Turkey Taco Zucchini Boats.

(Recipe Inspired by The Fit Housewife )

Ingredients:

 4 medium zucchini, cut in half lengthwise 

1/2 cup salsa (I used mild) 

1 pound lean ground turkey (or chicken) 

1 tsp chili powder

1 tsp garlic powder 

1 tsp cumin 

1 tsp paprika

1/2 tsp oregano 

1/2 tsp sea salt 

4 oz no­salt­added tomato sauce 

1/4 cup water 

1/2 cup low­fat Tex­Mex shredded cheese

chopped cilantro or green onions for garnish (optional)

Instructions: 

1. Preheat oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish. 

2. Using a small spoon (I used a teaspoon,) hollow out the centre of the zucchini halves, leaving 1/4­inch thick shell on each half. Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess water with a paper towel,) discarding the rest.

3. Brown turkey in a large skillet, breaking up as it cooks. When no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well. Add the reserved zucchini, tomato sauce, salsa, and water. Stir and simmer on low for 15 minutes. 

4. Using a spoon, fill the hollowed zucchini boats dividing the taco meat evenly, pressing firmly. Top each with 1 Tbsp of shredded cheese. 

5. Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through. Top with cilantro or green onions if desired.

Enjoy!