Zucchini Boats

So first of all let me ask you this :

well have you?

That was worth sharing for sure! :)

Anyways, on to the main topic here, zucchini boats! Yea!!! Zucchini's stuffed with veggies and and ground turkey, yum!! I was buzzing around the internet/pinterest the other day, looking for a way to use up some of the ingredients I had left at the end of the week and came across this delicious sounding recipe! When I came across this one, I knew I had to give it a try! And I'm glad I did! It was great! So, I figured, I better not keep this one a secret, so here you go!

Zucchini Boats

Ingredients

2 zucchinis

1 Tbsp Olive oil

1/2 cup chopped onion

4 gloves of garlic, minced

1/2 cup diced mushrooms

1/4 cup chicken broth

1 medium tomato, diced

1/4 lb ground turkey

3 tbsp basil

1ish tbsp rosemary

1/4 cup grated parmesan

1 egg, beaten

pinch of salt and pepper

Preheat the oven to 375

Cut the zucchinis in half lengthwise, and scoop out the middle to make room for the filling, keep some of your scrappings! Make sure the "shell" of the zucchini is still strong! Don't dig out too much!

Saute the mushrooms and onion with the olive oil for a few minutes, then add the mushrooms and zucchini insides that you saved. Remove the mixture from the skillet, but keep it near by. Next spray the pan with some Pam or you could use more olive oil, and brown the turkey. Once the turkey is fully browned add the veggie mixture back to the pan. Add the chicken broth and the tomato, as well as the rosemary and basil.

Remove from heat and let cool slightly before adding the beaten egg and parmesan, mix well! Divide the mixture amongst the zucchini halves. Place the zucchini boats in a baking dish with a little bit of water and cook for 40 minutes.

Baking up all yummy like!!!

I served mine with some wild rice, and a salad. My husband LOVED them!!! Which was great because he is not a tomato fan!!

Yummm

Enjoy! :)



Oh heyyy!

Oh heyyyy blog!!! Did you miss me? I'm sorry I've been so terribly neglectful! I vow to get back into the swing of things! Or at the very least, to update you from time to time! So what have you been up to? Any fun runs? New workouts? New recipes? I've been busy myself, running a multitude of 5ks, a half marathon, taking on p90x, and whipping up bunches of new delicious recipes in my kitchen! Hopefully I can get around to updating you about some of those exciting things and keep you up-to-date about current goings ons as well! So, to entice you back to reading my blog I'll re-kick things off with a delicious recipe! :) Enjoy!

Spinach Wonton Raviolis

(pardon my pic, these ones are packed up for the hubs to take for lunch)

Ingredients

  Frozen spinach, 1/2 cup

  Wonton wrappers, 26 individual
  Large egg white, 1
  Fat free small curd cottage, 1/2 cup
  Shredded mozzarella low-moisture part skim, 1/4 cup
  Garlic clove, 1

Let's cook!

Heat oven to 375.

Thaw spinach in the microwave. Combine the spinach, garlic, and both the cottage and shredded cheese in a food processor. Mix well.

Line two cookie sheets with aluminum foil and spray to prevent sticking. Place half of the wonton wrappers on the foil. Evenly distribute the spinach mix into the center of the wrappers. Brush the edges of the wrappers with water and place the remaining wrappers on top. Seal them together by pressing with your finegrs or  Brush the tops with the egg white.

Bake for 10-12 minutes, or until golden brown.