CHICKEN ENCHILADA STUFFED ZUCCHINI BOATS
Chicken Enchilada Stuffed Zucchini Boats filled with shredded chicken, enchilada sauce, cheese, and scallions is a tasty twist on a Mexican favorite.
Provided by: Gina
Total time: 60 minutes
Prep time: 15 minutes
Cook time: 45 minutes
|olive oil spray|
|2 garlic cloves (minced)|
|1 or 2 tbsp chipotle chile in adobo sauce (more if you like it spicy)|
|1-1/2 cups tomato sauce|
|1/2 tsp chipotle chili powder|
|1/2 tsp ground cumin|
|2/3 cup fat-free low-sodium chicken broth|
|kosher salt and fresh pepper to taste|
|4 about 32 oz total medium zucchini|
|1 tsp oil|
|1/2 cup green onions (chopped)|
|3 cloves garlic (crushed)|
|1/2 cup diced green bell pepper|
|1/4 cup chopped cilantro (plus more for garnish)|
|8 oz cooked shredded chicken breast|
|1 tsp cumin|
|1/2 tsp dried oregano|
|1/2 tsp chipotle chili powder|
|3 tbsp water or chicken broth|
|1 tbsp tomato paste|
|salt and pepper to taste|
|3/4 cup reduced fat shredded sharp cheddar|
|cilantro for garnish|
- For the enchilada sauce:
- Meanwhile For the Zucchini Boats:
ServingSize 2 zucchini boats, Calories 232 kcal, Carbohydrate 22 g, Protein 24 g, Fat 7 g, Cholesterol 44 mg, Sodium 820 mg, Fiber 6 g, Sugar 9 g
BEST MEATBALL BOAT RECIPE – HOW TO MAKE MEATBALL BOATS
Meatball Boats from Delish.com are the fun version of your favorite meatball sub.
Provided by: DELISH.COM
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 0S
|1 lb. ground beef|
|1 large egg|
|1/3 c. breadcrumbs|
|1/4 c. Parmesan cheese|
|2 garlic cloves, minced|
|1 tbsp. chopped parsley|
|Freshly ground black pepper|
|1 tbsp. olive oil|
|2 c. marinara sauce|
|4 hoagie rolls|
|12 slices provolone|
- Preheat oven to 375° F.
- In a large bowl, combine ground beef with egg, breadcrumbs, parmesan, garlic and parsley. Season with salt and pepper. Form into 12 evenly sized balls.
- In a large skillet over medium heat, heat oil. Cook meatballs until they are seared on all sides, about 4 minutes. Then add marinara sauce and cover with a lid. Cook until meatballs are no longer pink, about 8-10 minutes more.
- Hollow the top of your hoagie roll out to make a boat. Lay three slices of provolone over the roll to cover the hollowed out area and bake for 5 minutes, until melted. Then place four meatballs on top of the cheese in a row. Place in the oven and bake 6-8 minutes more. Broil if desired.
- Top with additional parmesan and parsley if desired and serve.
CHEESE BOAT RECIPE | TRISHA YEARWOOD | FOOD NETWORK
Provided by: Trisha Yearwood
Total time: 50 minutes
Cook time: 20 minutes
Yield: 10 servings
|1 loaf French or Italian bread|
|Two 8-ounce packages cream cheese, at room temperature|
|10 ounces sharp Cheddar, grated (about 2 1/2 cups)|
|6 ounces corned beef, such as Carl Buddig, finely chopped|
|1 bunch green onions, finely chopped|
|1 medium tomato, finely chopped|
|1/2 red bell pepper, cored, seeded and finely chopped|
|1/2 teaspoon hot sauce, such as Tabasco|
|1/2 teaspoon chili powder|
|Large corn chips, for serving|
- Preheat the oven to 350 degrees F.
- Cut an oval in the top of the load of bread, scooping out the bread in the center and make a “bread boat.” Place the bread on a cooking sheet.
- In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.
“WHATEVER FLOATS YOUR BOAT” BROWNIES! RECIPE – SmallRecipe.com
These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great. They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add "whatever floats your boat" and you will not believe how yummy they come out 🙂 Oh, and the recipe doubles just fine–use a 9 x 13 inch pan instead and add a few more minutes of baking!
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 16 serving(s)
|1/2 cup butter, melted|
|1/2 cup unsweetened cocoa|
|1 cup sugar|
|2 teaspoons vanilla|
|1/2 cup flour|
|1/4 teaspoon salt|
|1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter)|
|1 -2 cup raisins|
|1 -2 cup chopped maraschino cherry|
|1 -2 cup chopped nuts|
|1 -2 cup M&M’|
|1 -2 cup Reese’s pieces|
|1 -2 cup miniature marshmallow|
- Preheat oven to 350°F.
- Grease an 8 inch square pan or line with foil.
- In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
- Add sugar and mix well.
- Add eggs one at a time and stir until well combined.
- Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
- Fold in "WHATEVER FLOATS YOUR BOAT"!
- Spread in pan and bake for approximately 25 minutes.
- DO NOT OVER-BAKE — your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
- Cool completely before cutting into squares.
- For vegetarian omit the marshmallows.
- For double recipe, bake in 9×12 pan and add 5 minutes to baking time.
Calories 390.7, Fat 20, Saturated Fat 10.2, Cholesterol 40.3, Sodium 189.3, Carbohydrate 52, Fiber 3.4, Sugar 40.4, Protein 6.1