I can have a cheeseburger? Without feeling guilty? Yes!! These
stuffed zucchini boats are a perfectly clever way to have a bunless
burger! So filling too!! You get all the taste of a burger packed into a
zucchini squash!!
21 Day Fix
*1 red
*1 1/2 green
*1 blue
Ingredients:
*4 Medium-Large Zucchini
*1 Lb. Extra Lean Ground Beef
*1 small yellow onion, chopped
*1 Garlic Cloves, Minced
*6 Oz. Tomato Paste (No salt Added.)
*1/4 C. Water
*1/4 C. Dill Pickles, Chopped
*1 Tbsp. Yellow Mustard
*1/2 C. Reduced Fat 2% Sharp Cheddar, Shredded
*Salt & Pepper to Taste
Directions:
1. Preheat the oven to 400 degrees F. and lightly coat the inside of a 13x9 baking dish with non-stick cooking spray. Set aside.
2. Bring a large pot of salted water to a boil.
3. Clean, cut the stems off of your zucchini and slice them in half. Using
a spoon or melon baller, scoop out the pulp and flesh to leave about
1/4" thick 'shells'. Reserve about 1/2 c. of the zucchini pulp. Chop and set aside.
4. Once your pot of water is boiling, place the zucchini into water and bring back to a boil.
Allow the zucchini to cook for 1 minute before removing to drain and cool.
5. Lightly coat a large skillet with non-stick cooking spray and brown your meat with your onions and garlic.
6. Once the meat is done, drain and add in the chopped zucchini, tomato paste, water, pickles and mustard.
7. Stir to combine and continue to cook over a medium heat until warm and bubbly. Season with salt and pepper to taste.
8. Remove the skillet from the heat and set aside.
9. Top each boat with about 1 tbsp. of cheese.
10. Cover with foil and bake for about 35 minutes.
Enjoy!
I am sharing my "secret" with you!! Typically Italians will not share their sauce recipe, but I'm happy to do so. It's tradition for Italian families to make their sauce on Sundays. Nothing better than smelling the aroma coming out from the kitchen. The key to a great sauce is all FRESH ingredients!!! Keep in mind, I "throw" ingredients in, I don't measure. :)
Ingredients:
2 tablespoons EVOO (extra virgin olive oil)
2 cans crushed tomatoes (15 oz)
1 can tomato paste (6 oz)
1 yellow onion chopped
4 cloves of garlic chopped
fresh basil chopped (about 1 tablespoon)
fresh parsley chopped (handful)
1 teaspoon garlic salt
sea salt & pepper to taste
Directions:
1. In a large pot, pour in olive oil. Cook onions for about 4-5 minutes on medium heat or until translucent. Add fresh garlic and stir.
2. Add 2 cans of crushed tomatoes. Fill up 1 empty can with water and pour into the pot. Stir.
3. Add tomato paste. Stir.
4. Add the rest of the ingredients.....basil, parsley, sea salt, pepper, garlic salt.
5. Bring the pot to a boil.
6. Reduce heat and simmer for 4 hours. Stir occasionally.
7. My favorite way to test my sauce is by dipping bread in it. :)
~Enjoy!
Hello yumminess!! 😍😍
No doubt, you have to try this recipe!!! It will be a hit for dinner or
as an appetizer!!! My family ate the entire plate in a matter of
minutes at dinner tonight!!
Ingredients:
*1 pound of boneless skinless chicken breast cut into 1 inch cubes
*1 cup Panko bread crumbs
* Two eggs beaten
* 1/2 cup grated Parmesan cheese
* 1 tablespoon Italian seasoning
* Half tablespoon Paprika
* Salt and pepper to taste
* Sprinkle of parsley for presentation
Directions:
Preheat oven to 400°. Line a cookie sheet with foil and spray lightly
with cooking spray. Crack and beat eggs in a small bowl. On a plate
combine all dry ingredients except the planko bread crumbs (set aside).
Take the cut chicken and coat them in the egg then take the egg coated
chicken and dredge them in the Panko mixture and place on cookie sheet.
Place the chicken so there is space between each of the pieces so they
get nice and crisp. Cook for approximately 12 to 15 minutes. Sprinkle
with parsley on the chicken and marinara sauce for a beautiful
presentation & dipping!
21 Day Fix Breakdown:
1 red
1 yellow
1/2 blue
