Sunday, September 8, 2013

Comfort Food: Round two!


Time for a hearty meal that will make the transition from summer to fall a breeze! As you will quickly discover, I love healthy food that tastes like comfort food! And that is exactly what this recipe and the one in my last post are all about!!! 

On today's menu: Stuffed Zucchini boats accompanied by a blue cheese, wedge salad. YUM! Healthy, easy, and delicious! The zucchini boat recipe was featured on my last blog and was a big hit, so I thought why not share the recipe with all of you! 

To start:
Fresh, crisp, and delicious ice-burg wedge

Main Course:

Chopped onion, green bell pepper, and minced garlic

Sauce: onions, bell pepper, garlic, ground turkey, spices, tomato sauce

Assembled in (beautifully) scooped out zucchini boats, topped with parmesan cheese

Final result, hot out of the oven...mmm


Recipe: Iceberg, blue cheese wedge:  
serves 4

- one iceberg lettuce head, quartered

- 3/4 pint cherry tomatoes, halved

- 1 avocado, chopped

- 4-6 strips of bacon, cooked and crumbled

- chunky blue cheese dressing

- ground pepper (optional)

Directions:
Place one-quarter of iceberg head on each plate, then simply assemble the other condiments around the lettuce. Finish it off by drizzling the blue cheese dressing, and ground some fresh pepper over the top.

Stuffed Zucchini:  
serves 6

- 6 zucchini

- 1 green bell pepper, chopped

- 1 yellow onion, chopped

- 3-5 cloves of garlic

- 1- 24 oz jar of your favorite tomato sauce

- 25-35 oz of ground turkey

- 1 tbsp. Italian seasonings

- 1 bay leaf

- salt and pepper (to taste)

- red pepper flakes (to taste)

- 1/2- 3/4 cup grated parmesan

Directions:
1. Pre-heat oven 425 degrees

2. Saute bell pepper and onions in 2 tbsp. of olive oil for 3-5 minutes over medium-high heat, until vegetables begin to soften. Next add the minced garlic until it becomes aromatic, 30 sec- 1 min.

3. After that stir in the ground turkey, and saute unitl it is cooked through. When this is done, it is time to add the tomato sauce, italian seasonings, salt, pepper, red pepper flakes, and lastly the bayleaf.

4. Stir until everything is well combined, then cover and reduce to a simmer for (ideally) 1/2 hour to an hour, but if you're in a time crunch aim for at least 15 minutes.

5. Next scoop generous amounts of sauce into zucchini boats that have already been placed into a 9 by 13 inch baking dish. Finally, top the whole dish off with parmesan cheese and bake 25 minutes, or longer if softer zucchini is desired.

There it is! One very satisfying, delicious meal!



Wishing you a healthy day, the Tori May way!
Until next time, 
xoxo
-T

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