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Mediterranean Zucchini Boats…Delicious

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A couple of weeks ago, I saw a recipe for zucchini boats in a magazine, and book marked the idea away in my brain until a later date.  Earlier this afternoon, I was just feeling kind of not like doing much…including cooking dinner, when suddenly this recipe idea popped in my head.  I decided to give it a try…and it was a success!

Zucchini is such a summer vegetable to me.  I love it raw with dip, steamed with salt and pepper, baked with cheese on top, mixed in with marinara sauce, cooked into a quiche, and baked in bread.  Just about anyway you can prepare it, I will eat it.  With the summer weather lingering here in Indiana, a zucchini dish seemed perfect.

Mediterranean Zucchini Boats

Yields:  4 total boats, 2 servings

Ingredients:

  • 2 small-medium zucchinis
  • a splash of balsamic vinegar
  • 1 tsp of garlic salt (or more to taste)
  • 1 tsp dried basil
  • 1/4 cup chopped tomato
  • 1/2 cup chopped bell pepper
  • 1/5 block of tofu (pressed and cut into small pieces)
  • 2 cups of baby spinach
  • 1/4 cup low fat cottage cheese
  • 1/4 cup reduced fat feta

Directions:
Begin by preheating the oven to 375 degrees.  Cut each zucchini length wise, and scoop the center out of each half of the zucchini.  Place on a baking sheet.

In a medium skillet heated to medium high heat, place the balsamic vinegar, bell pepper, tomato, tofu, garlic salt, and basil until slightly browned.

Once browned add in the spinach and allow the spinach to wilt.  Once the spinach is wilted, add in the cottage cheese and combine thoroughly.

After the cheese, tofu, and vegetable mixture is thoroughly combined, scoop even portions into each zucchini boat. Top each zucchini boat with the feta cheese.

Bake at 375 degrees for 20-25 minutes or until golden brown.  This meal was delicious, light enough to be summer meal, but filling enough to be a dinner.  Quinoa makes an excellent side dish with this meal.

Nutrition per 2 boats:

Calories–163  Fat–8.2g  Carbs–14.1g  Protein–18.4g

Go ahead…give this meal a try 🙂  You won’t regret it!

Zesty Black Bean Dip

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Yesterday truly was a lazy day spent by the pool just hanging out, so today I woke up with the mindset to get things knocked off the to-do list.

I started out the morning with a bowl of overnight oats.  This mixture had chocolate, peanut butter, a bit of protein powder, and Greek yogurt all topped off with a little bit of frozen banana.

With the weather being estimated at a high of over 90 today, hot food just didn’t sound appealing to me, but this did the trick at fueling me up for a productive day.

A Recipe

A couple of days ago, I was getting ready to make lunch for Brian and myself when I decided to get a little creative.  We had a can of black beans in the pantry that had been there for a couple of weeks, and I wanted to use it up.  Immediately, I thought to make some sort of black bean dip.  After rinsing the beans and placing them in the food processor with a little bit of this and a little bit of that I had come up with a deliciously easy dip!

Zesty Black Bean Dip

Yields: about 8 servings of 2 Tbsp

Ingredients:

  • 1 15.5 oz can black beans
  • juice of 1 lemon
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp white wine vinegar
  • 1 tsp green tabasco sauce
  • sriracha to taste


Directions:

Place all ingredients in the food processor and process until desired consistency.  The dip will be creamy, with a little bit of bean texture.  Serve with chopped veggies, tortilla chips, or crackers.  Enjoy!

Nutrition:

Calories:  57.5   Fat:  .2g   Carbs:  10.3g   Protein:  3.8g

This would be a perfect dip to take to a Memorial Day BBQ 🙂  I hope you all have a great extra day of the weekend!