Baked Mexican Rice

• 1 tbsp. olive oil
• 1 yellow onion, chopped
• 1 tbsp. chopped garlic
• 3 jalapeno peppers, seeded and minced
• 1 1/2 cups long grain brown rice
• 2 3/4 cups water
• 1 cup petite diced tomatoes with green chiles
• 1 tsp. ground ancho chili powder
• 1 tsp. salt

Preheat oven to 350 F.

In an ovenproof sauce pan or Dutch oven, heat oil over medium-high heat.  Add the onion, garlic and jalapenos and cook, stirring often, 4 minutes.  Stir in the rice and cook one more minute, stirring continuously.  Add water, tomatoes, chili powder and salt.  Bring to a boil, stir and cover.  Bake, without stirring, until the rice is tender, 1 hour.  Fluff with a fork and serve.

Enjoy!

Easy Slow Cooker Chili

•2 lbs ground lean turkey
•1 large onion, chopped
•1 tbsp. chopped garlic
•2 -15 oz. cans pinto beans, rinsed and drained
•2 - 11.5 oz. cans Ro-Tel
•1 - 6 oz can tomato paste
•1 - 8 oz. can tomato sauce
•1 - 7 oz. can diced green chiles
•3/4 cup Corona beer
•2 tsp. chili powder
•1 1/2 tsp. ancho chile powder
•1 tsp cumin
•1 tsp. salt
Brown the ground turkey with the onion and the garlic until no pink remains.

Put browned meat with other ingredients into crockpot, mix well and leave to cook on low for 8-9 hours.

Serve with sour cream, shredded cheese, green onions and chips for dipping!

Cauliflower Crust Pizza

For the crust:

• 1/2 head cauliflower
• 1 cup shredded reduced fat Mozzarella cheese
• 1 tsp. chopped garlic
• 1 egg, beaten
• 1 tsp. dried oregano
• 1 tsp. dried basil

For the toppings:

• 3/4 cup Pizza Sauce
• 1 green bell pepper, chopped
• 1/4 yellow onion, finely chopped
• 1 tsp. chopped garlic
• 1 1/4 cup shredded reduced fat Mozzarella cheese
• 1/4 cup Turkey pepperoni, thinly sliced
• 5 slices Canadian Bacon, thinly sliced

Pre-heat oven to 400° F and grease a pizza pan.

Remove the stems and leaves from cauliflower and chop the florets into chunks. Add to a food processor and pulse until the texture is similar to very finely crumbled cheese. If you don’t have a food processor you can grate it with a cheese grater or chop it.

Sauté minced cauliflower in a non-stick skillet over medium heat and cook until softened and starting to get translucent, 6-8 minutes.  Set aside to let cool slightly.

In a bowl combine the cooked cauliflower with the remaining crust ingredients.  Spread cauliflower mixture out evenly over pizza pan and press it into a circular crust – about ¼ to ⅓ of an inch thick and about 9-10 inches in diameter.

Bake for 20 minutes or until the crust is golden, crispy on the edges and cooked through the middle.

While the crust is cooking, saute the onion, bell pepper and garlic in a small amount of olive oil until cooked, 5 minutes.

Top crust with pizza sauce, cheese, and toppings. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.

Enjoy!!!

Easy & Delicious Stromboli

• 1 - 11 oz. package Pillsbury Thin Pizza Crust
• 1/3 cup Contadina Pizza Sauce
• 3 slices reduced fat Provolone cheese, sliced in half
• 5 slices Canadian Bacon (1/2 of a 6 oz. package), sliced into thin strips
• 1/2 of a green bell pepper, chopped
• 1/4 cup chopped yellow onion
• 1/4 cup Hormel Turkey Pepperoni Minis
• 1/2 cup reduced fat shredded Mozzarella cheese
• 1 tbsp. olive oil
• 1/2 tsp. dried oregano

Preheat oven to 400F.

Roll out pizza dough to form a rectangular crust, about 11"x13" and place on a baking sheet lined with parchment paper.

Layer toppings down the middle third of the dough:  sauce, provolone, bell pepper, onion, pepperoni, mozzarella. 

Using a knife, cut 1-inch strips down the sides of the un-topped dough. Fold in the ends of the dough, and using one strip at a time, criss cross each strip to cover filling.  If strips are too long, just cut off unneeded dough and throw out. 

Brush olive oil over the top and sprinkle with oregano.

Bake for 15-18 minutes, or until the crust turns golden brown.  Cool for a few minutes before slicing.

Serve with warmed pizza sauce.  Enjoy!

Our Christmas Eve Feast

Crock Pot Turkey Roast

 

• 1 turkey roast
• 1 tsp. olive oil
• 1 tsp. chopped garlic
• 1 tsp. paprika
• 1 tsp. black pepper
• 2 tsp. Italian seasoning
• 1 cup vegetable broth
• 1 yellow onion, thinly sliced

Wipe turkey roast off with paper towels.  In a small bowl, combine oil, garlic, paprika, pepper and Italian seasoning.  Rub the seasonings all over the turkey roast.

In a saute pan, cook the onion in a small amount of olive oil until translucent, 5 minutes.

Spray the crock pot with cooking spray.  Put the turkey in and put the onions all around it.  Pour the broth over the top and cover.

Cook on low for 7 1/2 hours.  This turkey was so moist and delicious - I don't think I'll ever roast or bake a turkey again - crock pot is the answer!!

Jalapeno and Cheddar Cornbread

• 1 tbsp. light butter, plus more for topping
• 1 cup all purpose flour
• 1 cup cornmeal
• 1 tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 2/3 cup reduced fat buttermilk
• 2 eggs plus 1 egg white
• 1 cup grated reduced fat cheddar cheese
• 1/2 cup canned creamed corn
• 4 green onions, white and light green parts only, thinly sliced
• 3 jalapeno peppers, seeded, deveined and minced

Preheat the oven to 400F.

Using your hands, grease a 8-inch-square baking dish with 1 tbsp. butter.  Set aside.

In a large bowl, mix the flour, cornmeal, sugar, baking powder, salt and baking soda. 

In a small bowl, mix the buttermilk and eggs, whisking until well mixed.  Fold the wet ingredients into the dry and thoroughly mix.

Fold in the cheese, creamed corn, green onions and jalapenos and stir until well combined.

Pour the mixture into the prepared pan and dab a bit more butter on top.  Bake for 30 - 35 minutes, or until a toothpick inserted comes out clean and the top is golden brown.

Cool on a wire rack.  Enjoy!

Squash Casserole

• 4 medium yellow squash, cut into large chunks
• 1 tsp. olive oil
• 1 yellow onion, finely chopped
• 1 carrot, peeled and grated
• 1 - 10.75 oz. can reduced fat cream of chicken soup
• 8 oz. non fat sour cream
• 1 tbsp. chopped fresh parsley
• 1 tsp. chopped fresh oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 1/2 cups herb season stuffing mix, divided

Preheat oven to 325F.

Cook squash in bowling water 12 minutes, or until very tender.  Drain and mash with a potato masher.  Set aside.

Heat oil in a small skillet over medium high heat. Add onion and carrot, saute 5 minutes.

Add onion mixture to squash.  Stir in soup, sour cream, parsley, oregano, salt and pepper.  Mix well.  Sprinkle 1 1/2 cups stuffing mix into a greased 8-inch square baking dish.  Spoon squash mixture over stuffing and top with remaining 1 cup stuffing mix. 

Bake, uncovered, for 40 minutes.  Enjoy!

Garlic Mashed Cauliflower

• 1 medium head cauliflower, cut into small florets
• 2 tbsp. fat free cream cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp. light butter
• 1 tsp. chopped garlic

Add cauliflower to a boiling pot of water and cook for 6 minutes or until well done.  Drain well, and pat dry with paper towels - do not let cool.

In a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic and butter, until smooth.

Transfer to a saucepan to keep warm over low heat.  Enjoy!



Christmas Eve Breakfast Treat - Pepperoni & Cheese Scrambled Eggs

• 1 tsp. olive oil
• 20 slices turkey pepperoni
• 1 tbsp. light butter
• 6 eggs
• 1/2 cup 2% reduced fat milk
• salt & freshly ground black pepper
• 3/4 cup grated reduced fat colby cheddar cheese
• 2 green onions, white and light green parts only, thinly sliced

Heat olive oil in a non-stick skillet over medium high heat.  Add the pepperoni and fry, turning as needed, until crisp around the edges, 1 minute. Transfer to paper towels to drain.  Wipe out the skillet.

Melt the butter in the skillet over medium heat.  Whisk the eggs and milk in a bowl; add to the skillet and season with salt & freshly ground black pepper.  Cook, running a rubber spatula around the eggs continuously, until eggs are almost set, 3 minutes.

Sprinkle cheese, pepperoni and green onions over eggs, cover and remove from heat to finish cooking until cheese is melted, about 1 more minute.

Serves 4.  Enjoy.  Merry Christmas!

Polenta & Sausage Ragout Casserole

• 1 cup polenta
• 4 cups water
• 1 tsp. salt
• 2 tablespoons butter
• 1 – 19.5 oz. package Hot Italian Turkey Sausage, casings removed
• ½ large onion, chopped
• 2 green bell peppers, sliced into thin strips
• 3 tsp. minced garlic
• 1 – 28oz. can crushed tomatoes
• 1 – 8oz. can tomato sauce
• 1 tsp. red chili flakes
• 2 tbsp. chopped fresh oregano
• 2 cups shredded part skim mozzarella
• ½ cup grated parmesan cheese
• Salt & pepper, to taste
• Olive oil

Gradually add polenta to boiling, salted water, stirring frequently until cooked, 20 minutes. Blend in butter. Spread evenly across at greased 9x13 pan, set aside to cool.

Heat 1 teaspoon minced garlic in a medium greased saucepan and cook for 1 minute. Add the crushed tomatoes, tomato sauce, and oregano. Simmer uncovered 15 minutes.

Once the polenta is cooled and set, place in the oven 4 inches from the heating element and Broil on high 10 minutes.

Meanwhile, heat 1 tsp olive oil over medium-high heat in a sauté pan. Add onion, bell pepper, 2 teaspoons garlic, and red pepper flakes, season with salt & pepper and cook 5 minutes. Add the sausage, breaking it into small pieces as it cooks, 5 minutes. Cover and cook until veggies are tender and sausage is cooked through, 5 more minutes. Drain excess liquid/fat. Add the tomato sauce and simmer 10 minutes.

Cover the broiled polenta with ½ of the ragout, top with ¼ cup grated parmesan and 1 cup shredded mozzarella. Add remaining ragout and cover with ¼ cup grated parmesan and 1 cup shredded mozzarella

Bake at 375 for 20 minutes (or until bubbly) and then Broil on High 2-3 minutes until the top is golden brown. Let cool 5 minutes before serving.

Enjoy!  Happy Holidays!!

Slow Cooker Tamale Pie

• 3 cups water
• 1/2 tsp salt
• 1 cup polenta
• 1 cup grated reduced fat sharp cheddar cheese
• 1 tbsp. light butter
• 1 red onion, chopped
• 1 tbsp. olive oil
• 1 tbsp. chopped garlic
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• Meat from 1 whole rotisserie chicken, shredded (about 4 cups)
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can creamed corn
• 1 cup enchilada sauce

Bring water and salt to a boil in a large sauce pan. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently until mixture is thick, about 15 minutes. Stir in cheese and butter, cover and keep warm.

In a large saute pan, heat oil and add onion, garlic, chili powder and cumin and cook until onion softens, about 8 minutes. Transfer to slow cooker

Stir chicken, beans, corn and enchilada sauce into slow cooker and mix well with onion and spices.  Spoon cooked polenta over the chicken mixture and smooth into an even layer using a wooden spoon. Cover and cook until heated through, 3 hours on low.

Uncover, remove from heat and let cool for 10 minutes.
Enjoy!

Slow Cooker White Bean Chili

• 3 cups low-sodium chicken broth, divided
• 1 - 15 oz. can white hominy, drained and rinsed
• 2 tbsp. olive oil
• 2 yellow onions, chopped
• 4 jalapenos, seeded and minced
• 2 tbps. chopped garlic
• 4 tsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. salt
• 2 - 15 oz. cans small white beans, drained and rinsed
• 3 large boneless skinless breasts, rinsed (about 1.5 lbs)
• Salt & freshly ground black pepper
• 2 tbsp. minced jarred pickled jalapenos
• Avocado, cut into 1/2 inch pieces

Puree 2 cups broth and hominy in a food processor or  blender, transfer to slow cooker.

Heat oil in a large skillet over medium high heat.  Add onions, fresh jalapenos, garlic, cumin, coriander and salt and cook, 10 minutes, until onions are soft and turning brown.  Stir in remaining 1 cup broth and mix well.  Transfer to the slow cooker.

Stir beans into slow cooker.  Season chicken with salt & freshly ground pepper and put into the slow cooker, covering with liquid bean mixture.  Cover and cook on low until chicken is tender, 5 hours.

Transfer chicken to a cutting board and shred with forks.  Stir in shredded chicken and pickled jalapenos and keep warm until you're ready to serve.

Serve with fresh avocado.  Enjoy!

Slow Cooker Shredded Chicken

• 1 yellow onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 pasilla pepper, seeded and minced
• 2 tbsp. olive oil
• 2 tbsp. hot Mexican style chili powder
• 1 tbsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. dried oregano
• 1 tbsp. chopped garlic
• 1 - 8 oz. can tomato sauce
• 2 lbs. boneless, skinless chicken breasts, rinsed and trimmed
• 1 tbsp. fresh lime juice

In a large skillet, heat oil and add onion, jalapeno, pasilla, chili powder, cumin, coriander, oregano and garlic.  Saute about 5 minutes, until onion and peppers soften.  Transfer to the slow cooker. Stir in tomato sauce.  Season chicken with salt & pepper, add to the slow cooker, and coat evenly with the sauce mixture.  Cover and cook on low until chicken is tender and falling apart, 6 hours.

Using a fork, shred the chicken.  Stir in lime juice, and season with salt & pepper, to taste. 

Use as filling for your favorite dish - enchiladas, tacos, burritos, salads.  Enjoy!!

Slow Cooker Black Bean Soup

• 2 red onions, chopped
• 1 yellow onion, chopped
• 2 tbsp. olive oil
• 2 tbsp. minced garlic
• 2 tbsp. Mexican style hot chili powder
• 4 cups low sodium chicken broth
• 1 cup water
• 1 lb. dried black beans, picked over and rinsed
• 3 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 bay leaves
• 1 ham shank

In a large skillet heat the oil and add the onions, saute until starting to soften, 5 minutes.  Add the garlic and chili powder, mixing well, cooking another minute.  Transfer to slow cooker.

Stir in broth, water, beans, celery, carrots and bay leaves int the slow cooker.  Nestle the ham shank into the bean mixture.  Cover and cook until beans are tender, 7 hours on high.

Transfer ham shank to a cutting board, let cool, slightly, and shred into bite sized pieces, discarding fat and bones. Stir shredded ham into soup and discard the bay leaves. Let cook another 5 minutes.

Serve with sour cream and shredded cheese. 

Enjoy!

Quinoa and Black Bean Pilaf

• 2 tbsp. olive oil
• 1 large red bell pepper, sliced into thin 1/2 inch strips
• 1 large green bell pepper, sliced into thin 1/2 inch strips
• 1/2 cup chopped red onion
• 1 tbsp. chopped garlic
• 2 tbsp. tomato paste
• 1/4 tsp. cayenne pepper
• 1/2 tsp. salt
• 1 cup quinoa
• 2 - 15 oz. cans black beans, rinsed and drained
• 1/2 cup shredded reduced fat sharp cheddar cheese

Heat the olive oil in a large pan or skillet over medium-high heat.  Add the bell peppers and onion and cook 5 minutes, stirring occasionally.  Add the garlic, tomato paste, cayenne and salt and cook, stirring continuously, 2 minutes. Stir in the quinoa and add 2 1/4 cups water, mix well.  Stir in the beans.  Bring to a simmer, cover and cook until most of the water is absorbed and the quinoa is cooked through,  20-25 minutes, stirring occasionally.  Remove the pan from the heat and stir in the cheese.

Enjoy!

Slow Cooker Pork Ribs and Beans

• 2 pounds boneless country-style pork ribs
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• 1 tsp. dried Rosemary, crushed
• 1/4 tsp. black pepper
• 1 medium yellow onion, chopped
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can small white beans, rinsed and drained
• 1 - 15 oz. can petite diced tomatoes, undrained
• 1/4 cup dry red wine

Trim fat from meat. Mix the seasonings together and sprinkle over meat.  Put ribs into the slow cooker.  Cover wtih beans, onions and tomatoes, season with salt & pepper and pour the wine over the top.

Cover and cook on low 8 hours. If you're home during the last hour of cooking, stir the pot every 20 minutes to combine the ingredients and shred the pork.  If not, just do this right before you serve it. 

Enjoy!!!

Light and Easy Baby Red Potato Salad

• 1 pound baby red potatoes, cut into small pieces
• 2 celery stalks, finely chopped
• 1/3 cup finely chopped red onion
• 1 tbsp. light mayo
• 1 tbsp. olive oil
• 1 tbsp. red wine vinegar
• 1 tsp. Dijon mustard
• salt & freshly ground black pepper

Boil the potatoes in lightly salted water until soft, 10 minutes.  Drain, set aside, and let cool.

Meanwhile combine the onion and celery in a large bowl.

In a small bowl, whisk together the mayo, oil, vinegar and mustard.

Add the slightly cooled potatoes to the celery and onion and season with salt & pepper.  Add the dressing and mix well.  Cover and chill in the refrigerator until you're ready to serve.

Serves 4. Enjoy!

Southwest Orzo Salad

• 1 cup uncooked Southwest orzo (use regular orzo if you can't find Southwest)
• 1 cup frozen corn, thawed and drained
• 1 - 15oz. can black beans, rinsed and drained
• 3 green onions, white & light green parts only, chopped
• 1 peeled avocado, cut into chunks

Dressing:

• 1/4 cup low-fat buttermilk
• 1 tbsp. freshly squeezed lime juice
• 2 tbsp. light sour cream
• 2 tbsp. light mayonnaise
• 3 tbsp. chopped fresh parsley
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1 tsp. crushed garlic

Cook orzo according to the package directions.  Drain and let cool.  Place orzo, corn, black beans and green onions in a large bowl.  Mix well.

Meanwhile, combine all of the dressing ingredients and mix well with a fork or whisk.  Pour dressing over the orzo mixture and toss. 

Serve with fresh avocado.  Enjoy!!

Crock Pot Chili

Chili Seasoning Mix

• 2 tbsp. Hot Mexican Chili Powder
• 2 tbsp. Chili Powder
• 1 tsp. salt
• 2 1/2 tsp. Ground Coriander
• 2 1/2 tsp. Ground Cumin
• 1 1/2 tsp. Garlic Powder
• 1 tsp. Oregano
• 1/2 tsp. Cayenne Pepper

Mix all ingredients and set aside.

Chili

• 1 - 20oz. package Lean or Extra Lean Ground Turkey
• 1 large red onion, chopped
• 1 - 28 oz. can petite diced tomatoes
• 1 - 15 oz. can tomato sauce
• 2 - 15 oz. cans pinto beans, rinsed and drained
• 1 - 15 oz. can black beans, rinsed and drained

In a large skillet, cook the onions for a few minutes, add the turkey and cook until it's no longer pink.  Add 1 tablespoon chili seasoning mix and stir.

In a crock pot, combine the tomatoes with juices, tomato sauce and beans.  Add in the turkey onion mixture and the rest of the seasoning mix and stir to combine.

Cook on low for 8 hours.

Serve with a dollop of sour cream, some shredded cheese and a few sliced green onions.  Enjoy!

Zucchini Pizza Casserole

• 5 medium zucchini, grated (about 5 cups)
• 2 eggs, beaten
• 1 tsp. chopped garlic
• 1/2 cup grated Parmesan cheese
• 2 cups shredded reduced fat Mozzarella cheese, divided
• 1 - 20 oz. package Lean or Extra Lean ground turkey
• 1 spicy Italian sausage link, casing removed
• 1/2 large yellow onion, chopped (about a cup)
• 1 - 15oz. can tomato sauce
• 1/4 tsp. crushed red pepper
• 1 green bell pepper, chopped

Place the grated zucchini (use the attachment on a food processor to grate!) into a large colander, sprinkle with salt, and let sit 10 minutes. Pat dry with paper towels, trying to get as much liquid out as possible.

Preheat oven to 400F.

In a large bowl, combine zucchini, eggs, garlic, parmesan and half of the mozzarella. Press into a greased 9x13 baking dish.

Bake, uncovered for 25 minutes. Meanwhile, cook the onion, turkey and sausage until the meat is no longer pink. Drain all fat from the meat. Add in the tomato sauce and crushed red pepper and keep warm.

When the zucchini comes out of the oven, spoon the meat mixture over the zucchini. Sprinkle with remaining 1 cup of mozzarella and green pepper. Bake 25 minutes, or until bubbly and browning on top.  Let sit 5 minutes before serving.

Enjoy!!!

Crock Pot Chicken Tortilla Soup

• 4 boneless skinless chicken breasts, rinsed
• 1 can Rotel tomatoes, undrained
• 1 can black beans, rinsed and drained
• 1 can reduced sodium chicken broth
• 2 cups water
• 1 tablespoon chopped garlic
• 1 large yellow onion, chopped
• 1 jalapeno, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder

Put all ingredients in your Crock Pot.  Cook on high for 8 hours.  Enjoy!!!!

Black Bean, Corn, Bell Pepper, Avocado Salad

1 - 14 oz. can black beans, rinsed and drained
1 - 14 oz. can corn, dranined
1 red bell pepper, seeded and chopped
1/2 red onion, finely chopped
2 tsp. ground cumin
1 tbsp. hot sauce
1 lime, juiced
2 tbsp. olive oil
Salt & pepper, to taste
1 avocado, cut into chunks

Combine all ingredients except for the avocado.  Season with salt & pepper, to taste.  Toss and refridgerate until you are ready to serve.  When ready, add the avocado, mix well and enjoy!

Pappardelle with Meat Sauce

12 ounces pappardelle pasta

1 tablespoon olive oil
1/2 large white onion, chopped
1/2 pound lean ground turkey
1/2 pound spicy Italian sausage, casings removed
2 tablespoons chopped garlic
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 28-ounce can crushed tomatoes
1/4 cup dry white wine
1/2 cup grated Parmesan

Heat the oil in a large skillet over medium-high heat. Add the onion and cook until  translucent, 5 minutes.  Add the turkey and sausage and cook, breaking it up with a spoon, until browned, 5 minutes.

Stir in the garlic, dried oregano, salt & pepper. Add the tomatoes and wine and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.

Meanwhile, cook the pasta according to the package directions. Drain and return it to the pot. Stir the sauce into the pot and add the parmesan.  Mix well and serve.

Enjoy!

Sausage Stuffed Zucchini

• 5 medium zucchini
• 1 – 24 oz. jar of your favorite marinara sauce
• 4 Lean Hot Italian Turkey Sausages, casings removed (raw sausage, taken from a package of 5)
• ½ small red onion, finely chopped
• 1 tbsp. chopped garlic
• 1 medium red bell pepper, chopped
• Reduced fat shredded Mozzarella cheese
• Grated parmesan cheese

Bring a large 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 1 minute. Remove from water and set aside.

Preheat oven to 400F.

Chop the zucchini flesh and set aside.

Put 1 cup of the 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.

Using a spoon, fill each hollowed zucchini with the sausage mixture (about 1/3 cup each). Top each with 1 ½ tablespoons of sauce, 1 teaspoon grated parmesan, and 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!

Avocado & Black Bean Salad

• 1 – 15 oz. can black beans, drained and rinsed
• 2 small tomatoes, chopped
• 1 small red onion, minced
• 1 bunch green onions, white and light green parts only, chopped
• 1 green bell pepper, chopped
• 1 jalapeno, minced
• 1 ½ avocados, cut into chunks
• ¼ tsp. salt
• ¼ tsp. black pepper
• ½ lime, juiced
• 1 tbsp. olive oil
• 1 tbsp. white wine vinegar

Mix all ingredients, toss and enjoy!

Slow Cooker Pulled Pork

Spice Rub:
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
2 tablespoons hot Mexican chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons salt
1 tablespoon granulated sugar

1 (5-7 pound) boneless pork shoulder
1 cup barbecue sauce

Mix all spice rub ingredients in a bowl. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate overnight.

Unwrap roast and place it in slow cooker and add ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer pork to cutting board and shred with forks, discarding any fat. Dump any liquid out of the crock pot.

Place the shredded meat back in slow cooker; toss with barbecue sauce, and heat on low for 30-60 minutes, until hot.

Enjoy!

My Favorite Mexican Crock Pot Chicken

• Olive oil
• 1 large red onion, sliced into thin strips
• 1 large green bell pepper, sliced into thin strips
• 1 – 15 oz. can Mexican Style stewed tomatoes
• 1 can Rotel Tomatoes
• 4 boneless skinless chicken breasts
• Taco Seasoning

Coat the bottom of the crock pot with Olive oil. Add the onion and bell pepper. Cover with the Mexican Style Stewed Tomatoes. Coat the chicken breasts with taco seasoning and place on top of the onion, pepper and tomatoes. Cover with the Rotel Tomatoes.

Cook on low for 8 hours. Shred chicken with forks.

No-Mayo Coleslaw

2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 tsp. chopped garlic
1/4 cup olive oil
1- 16 oz. bag Tri-color coleslaw
1 large grenn bell pepper, cored, seeded, and diced
1/2cup chopped red onion
Salt and freshly ground black pepper

To make the dressing, whisk together the oil, mustard, garlic and vinegar in a small bowl


Combine the cabbage, bell pepper, and red onion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. Let it sit for at least an hour, but can sit for up to 24 hours.

Enjoy!