November 3, 2011

Its Ok Thursday & Motivate Me Monday

Happy Thursday! I'm linking up with Neely for

...that I wrote this post yesterday so I wouldn't be late like I am every week...
...that I specifically planned a trip to Safeway for dark chocolate almond milk...
...that I watched Cars 2 at work yesterday because the guys in my office were so loud...
...that on my way home I imagined the voices for all the different cars... not be ready for engagement no matter WHAT anyone else thinks...
...but to still feel a twinge of envy when I read/see young married/engaged couples... fight with your boyfriend. Things can't change if problems aren't brought up... be a lil upset to not get credit for an idea I suggested in a blog comment...
...that I can't stand a certain person on a kickerball team. I know I shouldn't waste my time on him but DARN if he isn't a WASTE OF LIFE...
...that I am linking up with Motivate Me Monday on Thursday. Halloween took priority...

We were asked to share a healthy new recipe so I went to my new Gourmet Nutrition cookbook and found this awesome recipe I can't wait to share.
***DISCLAIMER!!! This is NOT MY RECIPE and is from the Gourmet Nutrition cookbook created by Dr. John M. Verardi, Michael Williams & Kristina Andrew .***

********************Stuffed Zucchini**************
Zucchini - 2
Olive oil cooking spray
Onion (finely diced) 1/4 cup
Fresh garlic (minced) 1 tsp
Shitake or portobello mushrooms (small diced) 1/4 cup
Tomato (finely diced) 1/4 cup
Low-fat feta cheese (crumbled) {I used Parmesan}
Pecans crushed 1/4 cup
Tomato sauce 1/2 cup

Preheat oven at 375 degrees. Cut zucchini in half lengthwise. Using a spoon and knife remove all of the white flesh but do not discard the skin or the flesh. (Don't worry if the green skin breaks). Preheat a large non-stick frying pan on medium heat. Lightly coat with spray and add the white zucchini flesh, onion, garlic and mushrooms. Saute until onions are lightly browned and liquids have evaporated. Then remove from heat. add tomato, cheese and pecans to the pan. Stuff the zucchini peel with the heated mixture. Reform the peel around the stuffing. Add to a backing sheet and cook in the oven for 30 minutes. Remove from oven and serve with warm tomato sauce. Serves 1 large or 2 small.


This sounds like a good amount of work but it really isn't and the end product was very tasty. I hadn't gone to the store so I ate this as my meal, but I believe it was created for more of a side dish. It would look great at a dinner party and is very filling.

I hope you all enjoy!!!


Ashley said...

o i love zucchini! i will have to save this for next year when we grow them again!!! i also love the its ok thursday link...i have seen it a lot lately. I may have to do it!!!
thanks girl

Anonymous said...

Dark chocolate almond milk sounds yummy! And I think you're right- you've got to work through things and not just brush them under the rug! Hope it all is ok.