Summer Zucchini Boats

• 3 medium zucchini
• 1 – 14 oz. jar of tomato basil pasta sauce
• 1 – 8 oz. can tomato sauce
• 2 Lean Hot Italian Turkey Sausages, casings removed (raw sausage, taken from a package of 5)
• 1/4 large red onion, chopped
• 1 tbsp. chopped garlic
• 1/2 medium green bell pepper, chopped
• Reduced fat shredded Mozzarella cheese
• Grated parmesan cheese

Bring a pot of water to a boil.

Cut zucchini in half lengthwise and using a knife and spoon, scoop out the flesh, saving the flesh. Drop the zucchini halves into the boiling water and cook 2 minutes. Remove from water and set aside.

Preheat oven to 400F.

Chop the zucchini flesh and set aside.

Pour the can of tomato sauce in the bottom of a sprayed 9x13 baking dish and place zucchini halves cut side up.

In a large sauté pan, brown the sausage over medium high heat, breaking it up as it cooks, until browned, 5 minutes – transfer to a bowl, draining any excess liquid. In the same pan, cook the onion, garlic and bell pepper for 2-3 minutes, until onions start to get translucent. Add chopped zucchini flesh, season with salt & freshly ground black pepper and cook 2-3 minutes longer. Add the sausage into the mixture and cook a few more minutes.

Sprinkle about a teaspoon of grated parmesan into each zucchini boat. Using a spoon, fill each hollowed zucchini with the sausage mixture (about 1/3 cup each). Top each with 2 ½ tablespoons of sauce, 1 tablespoon shredded Mozzarella. Cover the pan with foil and bake 35 minutes, until cheese is melted, sauce is bubbly, and zucchini is cooked through. Remove foil, turn broiler to high and broil until cheese is lightly browned, 2 minutes.

ENJOY!

Crock Pot Mexican Turkey Chili

• 1 pound boneless skinless turkey breast cutlets, cut into 1/2 inch pieces
• 1 - 12 oz. bag frozen corn
• 1 - 14 oz. can reduced sodium chicken broth
• 1 - 14.5 oz. can petite diced tomatoes with green chilies, undrained
• 1 cup medium chunky salsa
• 1 - 14.5 oz. can black beans, rinsed and drained
• 1 cup chopped red onion
• 2 tsp. ground ancho chile pepper
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1 tbsp. chopped garlic

Coming all ingredients in your crock pot. Cover and cook on low for 8 hours. 

Spoon into bowls, top with diced avocado.

Enjoy!

Light and Easy Potato Salad

• 1.5 lbs. Mini Medley Potatoes, cut into quarters
• 1/2 cup plain non-fat Greek yogurt
• 1/4 cup whole grain mustard
• 2 tsp. olive oil
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 1/2 small red onion, diced (about 1/2 cup)

Place the quartered potatoes in a pot, cover with water and bring to a boil.  Reduce heat and cook 5-8 minutes, until potatoes are tender.

Drain potatoes, rinse under cold water and drain again. 

Combine diced bell pepper, celery and onion in a large bowl.  Meanwhile, whisk together yogurt, mustard and olive oil in a bowl. Add yogurt mixture to bowl and mix well.  Add potatoes and season with salt & pepper.  Stir to coat everything, refrigerate until cool.

Enjoy!