Foodie Friday #26

Are you as ready for Friday as much as I am??  I am hoping to see the Avengers this weekend and cant wait its gotten so many excellent reviews, and hello Robert Downey Jr is in it!!!  Do you have any great plans this weekend?

I've got a real treat for you today!  Zucchini!!!  Im really excited to share this recipe with you because number 1 it was delicious, number 2 it is great leftover and number 3 its healthy!  Its a triple threat!  I love that is zucchini as the base because I honestly dont know how to cook zucchini but love the flavor and any excuse to use it makes me happy.  I hope you enjoy this as much as I did...so what are you waiting for, go and try this!!

Stuffed Zucchini Boats

(A RecipeGirl blog recipe)

Points: 6   Servings: 6     Prep Time: 30min  Cook Time: 30min    Difficulty: Moderate

Ingredients

• Three medium (8-inch) zucchini, ends trimmed, then cut in half lengthwise
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 3 medium garlic cloves, minced
• 3/4-pound lean turkey sweet Italian sausage
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese
• 1/2 cup tomato-basil marinara sauce
• 3 tablespoons chopped fresh basil
• salt and pepper

Instructions

Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick spray.  Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin- just make a deep pocket where you'll be able to put the stuffing. Save the pulp and chop it.

Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.

In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.  Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.  Bake 30 minutes, or until baked through and tender.

Notes: These are delicious on their own, but they're also good served over herbed rice.

Nutrition

Serving size: 1 zucchini boat, Calories per serving: 241, Fat per serving: 13.5g, Saturated Fat per serving: 4.8g, Sugar per serving: 3.9g, Fiber per serving: 3.9g, Protein per serving: 19.2g, Cholesterol per serving: 51.6mg, Carbohydrates per 

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Foodie Friday

Its Friday Friday gotta get down on Friday!  I know that song is lame but it always gets in my head when its Friday.  As we all know this weekend is Superbowl weekend, Im not much for the superbowl but I love watching the ads, they get crazier each year!  I wanted to share a recipe for superbowl that hasnt been shared yet but I think thats going to be impossible.  My go to super bowl dip is the buffalo dip but everywhere I look I see buffalo everything...so I think what I want to share with you today is a pulled pork recipe that I love.  Pulled pork is a mans food and is super easy which I know I love so its a win win!  Yay for win win!

Today's recipe is Pulled Pork with Strawberry BBQ Sauce from Better Homes and Gardens.  I actually was plesantly surprised by this recipe.  The strawberry gave the sauce a sweetness that I love in my BBQ sauce but not too much that it was sickly sweet.  I hope you try it and love it too!

Pulled Pork with Strawberry BBQ Sauce

Servings: 8           Prep Time: 30min          Cook Time: 2hrs            Stand Time: 10min      Difficulty: Easy

 Source

Ingredients

• 1 2 1/2 - 3 pound boneless pork sirloin, shoulder, or butt roast
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon cooking oil
• 4 cups strawberries, halved or quartered
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary, crushed
• Bottled hot pepper sauce (optional, I dont use becasue I dont like spicy but its sure to give you an extra kick)
• 8 rolls or buns, split

 Instructions

Trim fat from pork. Sprinkle pork with salt and pepper. In large Dutch oven over medium heat brown pork in hot oil on all sides. Add half the strawberries, the ketchup, vinegar, garlic, rosemary, and several dashes hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, 2 hours or until pork is tender. Remove pork from Dutch oven; loosely cover with foil. Let stand 10 minutes.

For strawberry BBQ sauce, skim fat from cooking liquid. Return liquid to Dutch oven; bring to boiling. Reduce heat. Simmer, uncovered, 8 minutes or until reduced to about 2 cups.

Using two forks, shred pork; discard fat. Stir 1 cup strawberry BBQ sauce into pork. Stir remaining strawberries into BBQ sauce.

Serve pork on buns. Top with additional sauce and parsley. Pass remaining sauce. Serve with tomato wedges.
Nutrition

Calories 359, Protein (gm) 35,Carbohydrate (gm) 31,Fat, total (gm) 10,Cholesterol (mg) 89,Saturated fat (gm) 3,Monosaturated fat (gm) 4,Polyunsaturated fat (gm) 3,Dietary Fiber, total (gm) 3,Sugar, total (gm) 10,Vitamin A (IU) 146,Vitamin C (mg) 45,Thiamin (mg) 2,Riboflavin (mg) 1,Niacin (mg) 8,Pyridoxine (Vit.B6) (mg) 1,Folate (µg) 77,Cobalamin (Vit. B12) (µg) 1,Sodium (mg) 738,Potassium (mg) 747,Calcium (DV %) 101,Iron (DV %) 3,Percent Daily Values are based on a 2,000 calorie diet

I hope you have a great superbowl weekend and may the odds be ever in your favor :)  Sorry I couldnt resist!

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