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Chicken Enchilada Stuffed Zucchini Boats

Chicken Enchilada Stuffed Zucchini Boats
A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta! A few weeks ago I posted Sausage Stuffed Zucchini Boats and they were such a hit I've been thinking up new stuffing ideas, when it hit me... naked enchiladas! If you've been following my blog for a while, you probably know how much I LOVE enchiladas. This idea is the perfect way to use up leftover chicken, plus it's perfect for low-carb and gluten-free diets - and yes, yellow squash would also work well. A few notes: I usually have shredded chicken breast on hand, I like to throw a package of chicken breasts in the crock pot to use for recipes throughout the week, you can click here for the method. Ingredients: For the enchilada sauce: Directions: For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. For the Zucchini Boats: Bring a large pot of water to boil. Related:  maincourse

Terrific and Tasty Taco Zucchini Boats kab-vision via Dollar Photo Club We’re always looking for ways to enjoy our favorite meals without the extra side of guilt and without destroying our budget, so this recipe from $5 Dinners is everything we could ever want. This paleo-friendly twist substitutes zucchinis for taco shells and fills them with meaty goodness for a nutritious, satisfying meal that won’t break the bank. You’ll Need: – 4 large zucchinis – 1/2 cup salsa – 3/4 pound ground beef, browned – 1 tablespoon minced onion – 1 teaspoon garlic powder – 4 ounces tomato sauce – 1 small red bell pepper, seeded and diced – 1/2 tablespoon chili powder – 1/2 teaspoon ground cumin – 1/2 teaspoon garlic powder – 1/2 teaspoon onion powder – Salt and pepper – Sliced green onion, to garnish (optional) – Chopped cilantro, to garnish (optional) How To: Garnish with the green onion and cilantro, and serve!

Classic Italian Turkey Meatballs Recipe Directions Preheat the oven to 400 degrees F. For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Serve with grated Parmesan alongside. Recipe courtesy Giada De Laurentiis

Spiced Chipotle Honey Chicken with Sweet Potatoes I have been reading the most fabulous book. In the Kitchen with a Good Appetite is by Melissa Clark, author of "A Good Appetite" for The New York Times. I already loved her column, so I have been lusting after this book for quite some time. I snuck it into a Christmas presents Amazon order, and haven't put it down since. It's actually sort of a cross between a memoir and a cookbook - what a blog would be like if you bound and covered it as a matter of fact. Before each recipe, she shares a story of how the dish came to be. So the writing is superb, but the recipes are even better. I started with the Spiced Chipotle Honey Chicken with Sweet Potatoes. I've already made a few other recipes from this book, and I can't wait to make and share many more! One Year Ago: Sausage Stuffed MushroomsSpiced Chipotle Honey Chicken Breasts with Sweet Potatoesadapted from In the Kitchen with a Good Appetite, by Melissa Clark serves 6 Stir the potatoes.

Take 1 - Jan Secret Subject Swap Welcome to Take 1 -January Secret Subject Swap, the first of two this month. This week, 15 brave bloggers picked a secret subject for someone else and were assigned a secret subject to interpret in their own style. Today we are simultaneously divulging our topics and submitting our posts. Here are links to all the sites now featuring Secret Subject Swaps. Potato Crusted Meatloaf 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Potato Crusted Meatloaf © Meatloaf Ingredients: 1 1/2 pounds lean ground beef 1/4 cup ketchup1 cup Italian seasoned bread crumbs1/2 cup chopped onion1 egg1 TBSP seasoned salt1/2 tsp garlic powder1/8 tsp pepperTopping Ingredients1 1/2 to 2 cups mashed potatoes1/2 tsp minced garlic1/2 to 3/4 cups shredded cheddar1 TBSP chives, chopped2 - 3 TBSP butter or margarine, slicedpaprika Directions: *Preheat the oven to 350 degrees.

Grilled Recipes Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette. Spring is here, although today you would never know it with this crazy cold weather we are having in New York, but my allergies are kicking in to high gear and confirming that Spring is hear indeed. Just a few more weeks before the warmer weather approaches and I already started switching up my meals from those cozy comfort dishes to lighter salads. This recipe is for my friend Raquel who texts me photos of her fancy dishes she eats when she dines out, then asks me how to make it. I told her I would try to recreate it for her, but wasn't too excited about the idea of fennel. Because she raved about it so much, I bought all the ingredients anyway and to my surprise, the fennel didn't bother me at all! I felt like I was eating dinner at a fancy-shmancy restaurant, and kept thinking what a great dish this would be for Mother's Day.

Parmesan Meatloaf {Gluten Free} Are you tired of your same old meatloaf recipe? If so give this one a try. I made it gluten free but you can use regular breadcrumbs if you're not. The flavors were great in this with the Italian flavors. We particularly like how the meatloaf held up, it wasn't really dense, it was tender and stayed together, it didn't crumble when sliced. I was also thinking next time I will try layering the meatloaf with some sauce and cheese in the middle for more Mmm. Parmesan Meatloaf {Gluten Free} 1 lb ground turkey 1 lb ground beef 2 eggs 1/4 cup gluten free breadcrumbs 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1-2 cloves garlic, finely minced 1 small onion, grated 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup grated Parmesan cheese 1/2 cup marinara pasta sauce (homemade here, minus the meat) 1/2 cup shredded Italian cheese blend minced parsley for garnish Preheat the oven to 350 degrees. Did you like this post? enjoy,

Butternut Squash & Chicken Mash I know, I know… I must sound pretty redundant, don’t I? It seems like every other day, I have a new favorite food. Or recipe. And every single time, I make it sound like it’s the most delicious thing on the surface of the earth and that I want to eat noting but that particular food for the rest of my life… Until, a few days later, I come up with a new exceptionally great dish and make that one my new ultimate favourite. When that happens, I usually pretty much completely forget about the previous one, until maybe I stumble upon a picture of it and then start to miss it big time. But more often than not, after the initial idyll is over, I just plain end up never making said dish ever again. There are far too many NEW dishes to try out there for me to dwell on a few that I once found so irresistibly delicious. Thank goodness I am not like that with men! But I digress again! Let’s get back to this absolutely delicious mash that was just awarded the title of “favorite of the moment”. Notes

Sinfully Delicious Mozzarella and Ham Chicken Thighs Recipe30 Check out this chicken, guys. Not only is it baked to perfection, but it’s stuffed with ham and mozzarella, making it perfect for when you’re looking to indulge. Recipe30 shows us how to make it perfectly. You’ll Need: – 3 chicken thighs – Few shakes of dry oregano – 5 or 6 sundried tomato strips (or slice a whole one into three) – Three slices of triple-smoked ham – Three slices of mozzarella cheese – 1 egg – 1 cup of milk – 1 cup breadcrumbs – 1/2 cup Flour – Olive oil How To: Honestly, it’s a little ridiculous how good this recipe looks.

Coconut Chicken Fingers with Tamarind Ketchup Posted on May 17, 2013 | 11 comments I don’t have children, but I have lots of friends who do and I know how challenging preparing meals for picky eaters can be. This recipe for coconut chicken fingers with tangy tamarind ketchup is the ultimate solution since it’s as adult-friendly as it is kid-friendly. Instead of the typical breadcrumbs, these homemade chicken fingers are coated in a mixture of ground coconut and flax seeds for a healthy, tasty, gluten free twist on an old standby. In addition to picky eaters, these are also perfect for kids with a gluten intolerance or wheat allergy who miss traditional chicken fingers. For this week’s blog hop, I want to see your very favorite kid-friendly recipes, from homemade baby food to your fail-safe mac and cheese. Coconut Chicken Fingers with Tamarind Ketchup Author: Katherine Martinelli Recipe Type: Entree Yield: 4 servings If the blog hop doesn’t show up below, click HERE to view the collection and submit your links. (Linkup closed)