I felt like cooking a little this weekend. Since I'm alone, I usually don't feel like cooking that much, especially in the summer. I finally made the zucchini boats that I was talking about. I stuffed them with ground chicken, tomatoes, mushrooms and topped with a mix of parmesan/asiago cheese. They are really good. I'll be eating them for my lunch all week.
I also made steak salad with blue cheese crumbles and balsamic dressing (drool). I could eat this every day.
I finally made the egg muffins that Gwen recommended. I made mine with chorizo, green pepper, onion and sharp cheddar on top. Delish! This will be my quick breakfast all this week. I put a couple in the freezer. Wasn't sure about freezing eggs but wth, I'll give it a try. Does anyone know if you can freeze this kind of stuff?
My daughter is away on vacation so I have to go over and feed/check on/play with her cats this evening. She is having a neighbor do it 5 days and I only have to go over twice since I'm 25 minutes away.
I also need to adjust MyFitnessPal this evening to cut back my calories. I have it set for me to lose 1.5 pounds a week and it's allowing me 1600 calories/day which seems like way too many. I'm going to bump it up to 2 pounds a week so it cuts my calories back.
That's it for now, not much going on. Make it a great day.
I've heard that you can freeze them. They didn't last long enough when there was two of us, though. LOL
ReplyDeleteRest looks delish! I have to try those zucchini boats!
That looks incredible. So weird - I was watching Everyday Italian with Giada on TV and she stuffed zucchini too.
ReplyDeleteHave a wonderful week!
I wish I felt like cooking. I want to cook, just haven't been motivated to do it. I've been wanting to try stuffed zucchini boats for some time too. They always sound so good. I love zucchini and fortunately my husband likes it too.
ReplyDeleteI would love to try zucchini boats like your recipe above with pictures! I can imagine how good it tastes! I love zucchini. I ate my left over sliced zucchini with Italian diced tomatoes and minced garlic last night with some chicken breast. I have this recipe I've been saving on my computer for months now. It is this: slice the zucchini in half also on bottom, brush with olive oil top, with garlic powder top with sliced tomatoes, salt, pepper and add parmesan cheese. Bake at 375 for 20 to 30 minutes. I've been waiting for the right dinner guests so I can fix it to share. My wife doesn't eat zucchini at all. I don't know how roasted zucchini fares after a night in the fridge. Were the left overs satisfactory or should it be eaten fresh only? Because my left overs didn't have any meat or cheese. I'm imagining the zucchini gets soggy.
ReplyDeleteYour recipes sound delicious. I agree that zucchini gets soggy and is seldom good the next day. Here is how I prepared the boats, they didn't set soggy at all and were actually better the next day.
DeleteAfter I cut the zucchini in alf lengthwise, I dropped them in a pot of boiling water for a minute, them took them out and placed on counter to cool. After they cooled I scooped out the inside with a melon baller. I chopped up the zucchini that I scooped out and added it to the stuffing mixture. Then fill the zucchini and top with cheese. I drizzled a tiny bit of olive oil on top. Since everything was already cooked, you are just basically heating them up and melting cheese. They aren't in the oven long (maybe 10-15) minutes, so the zucchini stays al dente. They were still firm the next day and I even picked it out of the container without any utensils.