Cheesy Zucchini Boats

This is my second attempt at making Zucchini boats. 

The first time, when scooping out the innards, I butchered them.... completely.

I made a hamburger mix inside and the meat came out so dry!

So this time I stayed away from putting meats in it. 

Adapted from Fitsugar.com

What you need:

2 Zucchini Squashes

1/4 cup Pesto (I made my own, will post soon)

1/4 cup loosely packed parsley

1 clove minced garlic

1/4 cup grated carrot

1/2 cup (4 oz.) fat free ricotta cheese

1/4 cup shredded Fontina Cheese

1/8 cup grated Parmesan cheese

1 tbsp hot water

1 tbsp lemon juice

Salt and Pepper to taste

What to do:

Preheat the oven to 450° F.

Wash each zucchini thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise. You have 8 pieces of zucchini total.

With a spoon (or a melon baller), scoop out the seeds and compost them, or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet.

Now you're ready to make the filling. Chop the basil and the parsley and place it in a bowl with the garlic, grated carrot, ricotta, fontina, Parmesan, water, lemon juice, salt and pepper. Mix it thoroughly.

Now fill each boat with the creamy mixture, pressing it down with the back of a spoon.

(If making ahead you can now place them gently in a air tight container for a day or two. I wouldn't recommend freezing these, though)

 Bake for 20 minutes, or until the zucchini is tender.

Mine came out a little gooey, but it was even better this was because the bottom soaked in the juices.

The zucchini came out a perfectly!

Serve warm and enjoy!

Asian Salad with Potstickers

What you need:

2 cups Romaine Lettuce

1/4 cup Red Cabbage

1/4 cup Shredded Carrots

3-5 Mandarin Slices

3 oz Chicken Breast

2 tbsp Wonton chips

 2 tbsp Kraft Lite Toasted Sesame Dressing

For the Chicken:

I use Tyson Grill and Ready chicken breast for salads. I sauteed them with 1 tsp rice vinegar with 1 tsp Saracha Sauce.

For the potstickers:

I use frozen ones. Use directions on box.

Just assemble!

To make ahead:

Add lettuce, cabbage, carrots, mandarin and chicken breast into a container. Add potstickers so they thaw and when ready heat potstickers, add dressing and wonton chips. 

Enjoy!

Santa Fe Salad

What you need:

2 cups Romaine Lettuce

1/4 cup Shredded Carrots

1/4 cup Avocado or Guacamole 

1/4 cup canned Corn

1/4 cup Black Beans, drained

3 oz Chicken breast

1/4 cup Shredded Cheese (I like cheddar)

2 tbsp tortilla strips

2 tbsp Hidden Valley Lite Ranch

For the chicken:
I use Tysons Grill an Ready chicken breasts for salads. For this salad I sprinkled a little bit of taco seasoning on it while it was heating with a little bit of water, as well.

Just assemble!

To make ahead:

Add lettuce, carrots, guac, corn, beans, cheese and chicken breast into a container until ready to eat. I like to sprinkle a little bit of lime on top as well. When ready, add dressing and tortilla strips. 

(Try mixing the avocado or guac into the dressing first, it's realllly good!)

Buffalo Chicken Salad

What you need:

Buffalo Chicken Balls (Recipe HERE)

2 cups Romaine Lettuce

1/4 cup Shredded Carrots

1/4 cup Cole Slaw mix

1/4 cup Red Cabbage

1 tbsp Blue Cheese

12 Croutons

2 tbsp Hidden Valley Lite Ranch

Just assemble!

To Make ahead:

Add Lettuce, cabbage, Cole slaw mix, carrots, blue cheese and chicken into a container.

When ready to eat add croutons and dressing.

Enjoy!