Italian Stuffed Zucchini

• 3 medium zucchini, halved lengthwise
• 3/4 cup low fat ricotta cheese
• 3/4 cup shredded Italian cheese blend, divided
• 2 tbsp. chopped fresh parsley
• 3 oz. Italian coppa, minced
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• salt & freshly ground black pepper
• 1/4 - 1/2 cup marinara sauce

Preheat oven to 400F.

Scoop out the flesh from the inside of the zucchini, leaving a 1/4 inch thick shell.  Line the zucchini in a greased 9 x 13 baking dish.

Combine the ricotta, 1/2 cup Italian cheese blend, parsley, coppa, basil and oregano, and lightly season with salt and pepper.  Mix well. Fill the zucchini with the ricotta mixture.

Drizzle each filled zucchini with about a tablespoon of marinara and sprinkle with the remaining cheese. 

Cover the dish with foil and bake 10 minutes.  Uncover and continue to bake 20 minutes, until the cheese is bubbling and starting to brown.

Enjoy!

Crock Pot Chicken Posole

• 1 – 19 oz. can white hominy, drained
• 1 –10.5 oz can Rotel tomatoes
• 1 – 10 oz. can green enchilada sauce
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 tbsp. chopped garlic
• 1 jalapeno pepper, minced
• 2 tsp. cumin
• 1 1/2 lbs. boneless, skinless chicken breasts
• 1 – 32 oz. container reduced sodium chicken broth 
• Avocado, optional

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Combine the hominy, Rotel, enchilada sauce, carrots, onions, jalapeno, garlic and cumin in your slow cooker.  Gently mix well. 

Add the uncooked chicken to the top of the mixture and gently stir to combine. 

Cover and cook on low for 6 hours or until the chicken is cooked through and the vegetables are tender. 

Remove chicken from the slow cooker and shred using two forks. Stir chicken back into the slow cooker, add the chicken broth and return to heat just until warm.  

Serve with fresh avocado on top.  Yummy!

Enjoy!

Zucchini Enchiladas

For the enchiladas:

• 4 medium zucchini
• 10 oz. extra lean ground turkey
• 1 medium yellow onion, diced
• 1 tbsp. minced garlic
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1 - 15 oz. can pinquito beans (these are getting hard to find, if you can't find, use pinto beans)
• 1 - 4 oz. can diced green chiles
• 1 - 19 oz. can red enchilada sauce
• 8 oz. pepper jack cheese, shredded

Garnish with your favorite toppings:

•  avocado
• sour cream
• sliced jalapenos
• sliced black olives
• salsa

Spray a 9x13 inch baking dish with cooking spray.  Spread 1/2 cup of the enchilada sauce in the bottom of the dish.

Slice the zucchini in half lengthwise and scoop out the flesh, leaving a 1/4 inch shell.  Lay the "boats" out in the pan.

Cook the turkey in a large skillet over medium heat, until no longer pink.  Put into a bowl and set aside.

Add olive oil to the same skillet and cook the onion, garlic and spices until the onions soften, about 5 minutes.  Stir in beans, chiles and turkey and mix well. 

Spoon the turkey mixture into each boat, they will be heaping over the tops.  Pour the remaining enchilada sauce over the top and sprinkle the cheese evenly over the top.

Cover the dish with foil and bake 15 minutes.  Remove foil and continue to bake 20 minutes, until cheese melts and zucchini is fork-tender.  Let rest 5 minutes before serving.

Garnish with your favorite toppings and enjoy!!

Vegetable Turkey Soup

• 1 lb. extra lean ground turkey
• 1 cup chopped celery
• 1 cup chopped red onion
• 1/2 cup chopped carrots
• 1 tbsp. chopped garlic
• 1 - 32 oz. box reduced sodium vegetable broth
• 2 1/2 cups reduced sodium V8
• 1 - 14.5 oz. can petite diced tomatoes, with their juices
• 1 cup chopped green beans
• 2 zucchini, sliced into quarter moons
• 2 tsp. Worcestershire sauce
• 1 tsp. dried parsley
• 1 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/2 tsp. ground black pepper
• 1 bay leaf

Coat a dutch oven or stock pot with cooking spray.  Saute the turkey, celery, carrots and onion until meat is no longer pink.  Add garlic and cook another minute.

Stir in remaining ingredients.  Bring to a boil, reduce heat, cover and simmer for one hour.  Discard the bay leaf and enjoy!

Eat Your Heart Out Veggie Soup

 

• 1 - 16 oz. bag petite carrots, chopped
• 1 yellow onion, chopped
• 1 red onion, chopped
• 4 stalks celery, chopped
• 1 tbsp. chopped garlic
• 1 - 28 oz. can petite diced tomatoes with juices
• 3 - 10 oz. cans Rotel tomatoes with juices
• 1 - 48 oz. box reduced sodium chicken broth
• 1 - 12 oz. bag green beans, trimmed and cut into thirds
• 3 zucchini, sliced into quarter moons
• 1/2 tsp. ground black pepper
• 1 tsp. dried parlsey flakes
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/2 tsp. red pepper flakes
• 1 bay leaf

Coat a large stock pot with cooking spray.  Add the carrots, onions, celery and garlic and cook 10 minutes, until vegetables soften, stirring occassionally.

Add tomatoes with their liquid, Rotel with liquid, broth, spices, green beans and zucchini.  Bring to a boil.  Reduce heat, cover and let simmer for an hour.

Discard bay leaf and enjoy!!

Stuffed Baby Bells

• 1- 1 lb. package assorted baby bell peppers
• 2 tbsp. olive oil
• 1 small onion, chipped
• 1 pasilla pepper, minced
• 1 tbsp. chopped garlic
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. salt
• 2 tsp. chili powder
• 1/2 lb. extra lean ground turkey
• 1 cup shredded reduced fat mozzarella cheese

Heat the olive oil in a large skillet over medium high heat.  Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, 8 minutes.  Transfer to a plate to cool.

Add the onion, pasilla, garlic and spices to the skillet, cook, stirring until the onion becomes translucent, 5 minutes.  Add the turkey, and cook, breaking up the meat while it cooks, until no longer pink, 3 minutes.  Remove from the heat and let cool.

Preheat the oven to 425F.

Make a slit in each bell pepper with a paring knife, opening up the bell as you cut it.  Stir the cheese into the meat mixture and using your fingers, stuff the baby bells.  Transfer to a baking sheet and bake 10 minutes.

Serve with salsa, sour cream and avocado.

Enjoy!!

Chicken Taco Stuffed Zucchini

• 4 medium zucchinis, cut in half lengthwise
• 1 1/2 cups mild salsa, divided
• 1 lb lean ground chicken
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small yellow onion, minced
• 1/2 cup chopped green bell pepper
• 8 oz can tomato sauce
• 1/2 cup reduced fat Mexican blend shredded cheese
• chopped green onion, avocado and sour cream for topping

Bring a pot of water to a boil.

Using a melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and drain.

Place 1 cup of salsa in the bottom of a large baking dish and arrange the zucchinis in 2 rows.

Preheat oven to 400F.

Chop the scooped out flesh of the zucchini and set aside 1/2  cup to add to the taco filling, discarding the rest or save to use for something else.

In a large skillet, heat a small amount of olive oil over medium heat and brown the chicken, breaking it up while it cooks. When no longer pink, add the spices and mix well. Add the onion, bell pepper, reserved zucchini and tomato sauce. Stir, cover, reduce heat and simmer on low for 10 minutes, stirring occasionally.



Using a spoon, fill the hollowed zucchini boats with about 1/2 cup of the taco meat in each, pressing firmly, dividing the taco meat equally. Top each filled zucchini with 1 tablespoon of salsa and 1 tablespoon of shredded cheese.

Cover with foil and bake 30 minutes until cheese is melted and zucchini is cooked through.

Top with sliced green onions, avocado and sour cream.   Enjoy!!