Tuesday, August 19, 2014

Stuffed, But Not Stuffed (Zucchini)

I'm loving the stuffed zucchini boats, and tonight I combined a couple recipes for this one:

Quinoa Stuffed Zucchini
(Serves 3)

1/4 cup Quinoa
Simmer in water to cover about 20 minutes.  Drain.

1 Medium, Thin Zucchini
Boil squash in water to cover 5 minutes.  Cut in half.  Remove pulp and dice.  

1 Turkey Italian Sausage Link
3 Tbsp. Onion, diced
1 tsp. Olive Oil
Brown sausage in onion and oil.  Add reserved squash pulp.  Saute a couple minutes.  Then add:
1 cup Diced Canned Tomatoes with juice and no added salt
2 Tbsp. Fresh Oregano
Cooked Quinoa
1 tsp. Mrs. Dash

Remove from heat.  Stir in:
1/2 cup Ricotta Cheese, part-skim

Stuff zucchini shells with mixture.  Add remainder to an ovenproof bowl.  Sprinkle with:
1 Tbsp. Gorgonzola Cheese
Bake at 350 degrees for 15 minutes.

My muffins were tough, but since this a work recipe that is very good, I'll post it just the same.

Apple Cinnamon Muffins
(Serves 12)

3/4 cup Whole Wheat Pastry Flour
3/4 cup All Purpose Flour
1/4 cup Sugar
2 tsp. Baking Powder
2 tsp. Ground Cinnamon
1/3 cup Applesauce, unsweetened
1 Egg
1/3 cup Skim Milk
2 Apples, peeled, cored and chopped
In a separate bowl, mix applesauce, eggs and milk.  
Whisk together flours, sugar, baking powder and cinnamon.  Stir the applesauce mixture into the flour mixture until just blended.  Fold in the apples.  Portion 1/3 cup batter into cupcake pans sprayed with Pam.

2 Tbsp. 2 Tsp. Whole Wheat Pastry Flour
2 Tbsp. 2 tsp. All Purpose Flour
1 cup Oats
1/2 cup Applesauce, unsweetened
1 1/2 tsp. Ground Cinnamon
2 Tbsp. Sugar

Mix flours, applesauce, cinnamon, oats and sugar.  Portion heaping Tbsp. of topping over batter in each muffin cup.  Take at 375 degrees until a toothpick inserted in the center of a muffin comes out clean (approximately 25 minutes).  Cool 5 minutes in tin.  
I took a few muffins to my son Chris, a college student working till 9 tonight, who will be hungry when he gets off work. 

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