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!

Baked Shrimp over Quinoa

For the Shrimp:

• 2 lbs. shrimp, peeled & deveined, tails removed
• 1/4 cup olive oil
• 1/4 cup dry white wine
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. red pepper flakes
• 1/4 cup fresh italian parsley leaves, minced
• 1/2 cup chopped tomatoes

For the Quinoa:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp. salt

Preheat oven to 375 F.

Combine all shrimp ingredients in a large bowl and mix well.  Pour into a baking dish and bake 15-20 minutes, until shrimp are pink and cooked through.

Meanwhile, combine the water, quinoa and salt in a small saucepan.  Bring to a boil, reduce heat, cover and let simmer until all water has absorbed, 15 minutes.

Serve the shrimp over the quinoa.  Enjoy!!