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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!

Salmon and Roasted Vegetable Feta and Quinoa Salad

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Today has been a busy day from the get-go, but first I will recap about last night’s dinner, because it was pretty tasty.

I noticed recently that with my crazy and unpredictable schedule and teaching classes at night, I often let dinners kind of fall on the wayside and end up making less than exciting things to eat.  In an attempt to change that, I found a couple of recipes that looked nutritious and delicious.  Both important factors 🙂  Last night’s dinner was a new-to-me recipe, once again inspired by Clean Eating magazine.

Salmon and Roasted Vegetable Feta and Quinoa Salad

Cook Time:  about 1 hour

Serves: 2-3

Ingredients:

  • 1/2 cup of prepared quinoa
  • 1 roma tomato, chopped
  • 1/2 head of cauliflower, chopped
  • 1 yellow bell pepper, chopped into chunks
  • 1/2 red onion, chopped
  • 2 cloves of garlic, minced
  • 1 tsp mustard
  • 1 1/2 Tbsp balsamic vinegar
  • 1 tsp olive oil
  • 1/4 tsp black pepper
  • 1 cup of kale, just the leaves removed from the hard stems, rinsed and dried
  • 4-6 oz of wild salmon
  • 1/4 cup low fat feta cheese

Directions:

In medium sauce pan, prepare quinoa according to package.  Once cooked, spread quinoa out on a plate or baking sheet to cool.

Preheat the oven to 400 degrees.  In a glass baking dish (9×13) toss tomatoes, cauliflower, ball pepper, onion, and garlic.  In a separate small bowl combine the mustard, vinegar, olive oil and pepper.  Toss the mustard dressing with the vegetables.  Cover the dish with foil and place in the oven on the lowest rack.  Allow to cook for 15 minutes.  Then, remove the foil and cook an additional 15 minutes.

On a nonstick baking pan, spread out the kale.  Sprinkle with salt and pepper to taste.  In a separate pan, place the salmon and sprinkle with salt and pepper.  Place both in the oven on the top rack for about 15 minutes.

Break salmon into large flakes.

Add the quinoa and the feta to the vegetable mixture.  Divide the veggies into two or three dishes.  Top with kale and salmon.  Enjoy!!!

Nutrition:

2 Person Serving Option Calories:  369.3    Fat:  13.2g   Carbs:  37.2g   Protein:  29.2g

3 Person Serving Option Calories:  246.2   Fat:  8.8g   Carbs:  24.8g  Protein:  19.5g

 

Now, back to my busy day…recap lata gata 😉