Whats For Dinner Next Week:Stuffed Zucchini

Hi, come on in, I'm  in the kitchen, just sit right here at the kitchen table and visit with me while I finish this weeks menu's. Let me get  you a cup of coffee and a piece of this coffee cake, it's  made with fresh apples and it's still warm from the oven. Well let's get to our task.

Our Feature Recipe is on Tuesday

Stuffed Zucchini with Homemade Tomato Sauce

Sunday

Grilled Herb Chicken
Baked Sweet Potato
Steamed Broccoli
Hot Wheat Buns
That Coco Cake with Blue Bell

Monday
 Recipe from "Miz Helen's Kitchen Table Cookbook"
Meatloaf
Macaroni and Cheese
Early Peas
(canned from the garden)
Cucumber and Tomato Salad
Cottage Bread
Lemon Pie


Tuesday
Stuffed Zucchini
with
Homemade Tomato Sauce
Tossed Spring Greens
Garlic Bread
Pumpkin Seed Cookies


Wednesday
Onion Smothered Steak
Mashed Potatoes
Tossed Green Salad
Hot Biscuits and Gravy
Lemon Pie
(Left over From Monday)


Thursday
(Left Over from Tuesday)
 Chopped Stuffed Zucchini
With
Homemade Tomato Sauce
over
Angel Hair Pasta
Lettuce Wedge With Basil Oil
Garlic Bread
Left over from Sunday
That Coco Cake and Blue Bell


Friday
High School Football
Frito Pie Better Know As
Bulldog Special
Goal Line Cupcakes


Saturday
Date Night
Wa Hoo!!

Feature Recipe
Stuffed Zucchini with Homemade Tomato Sauce

Grind The Chicken

Baby Bella Mushrooms Chopped

 Prepare The Stuffing

Prepare the Sauce

Stuff The Zucchini

Bake The Zucchini 

Enjoy!

Stuffed Zucchini With Homemade Tomato Sauce

Stuffing
Miz Helen's Kitchen
Ingredients

4 Whole Zucchini cut in half and cored

3 cups Grilled Chicken chopped in the Food Processor

2 cups Baby Bella Mushrooms Chopped

1 cup Sweet Red Pepper Chopped

 1 cup Black Olives Chopped

1/2 cup Fresh Basil Chopped

2 Tablespoon Balsamic Vinegar

3/4 cup Non Fat Natural Yogurt

1 teaspoon salt

1 teaspoon pepper
Option: Top with Shaved Parmesan Cheese

Sauce

2 cups Tomatoes Diced with Juice

1 cup water

1 teaspoon Extra Virgin Olive Oil

1 medium Onion chopped

1 cup Fresh Basil chopped

2 Tablespoons Fresh Oregano

or 1 Tablespoon Dried Oregano

3 cloves garlic minced

1 teaspoon Anise Seed

Salt and Pepper to taste

• Chop the Chicken in the Food Processor add all the rest of the ingredients and mix well.

• Scrape the core out of the Zucchini a spoon does the trick (use that core in your cupcakes or bread) and stuff. 

• For the sauce caramelize the onions then add all the rest of the ingredients.  You may need to add more water, it depends on how much juice  you get from the tomatoes.  You want enough sauce to cover the Zucchini. Bring to boil then simmer for 1 hour.

• Place the Stuffed Zucchini in a 9X13 baking dish pour the sauce over the stuffed Zucchini and

• Bake 350 degrees for 30 minutes.

• Take out of the oven and shave fresh Parmesan cheese over the dish.

I used the left over Grilled Chicken from Sunday to make the stuffing and then used the left over Zucchini chopped up with the sauce for the Thursday menu. It was very good over the Angel Hair Pasta.

I am so happy that you could stop by today. Let me know if you make something from the menu and how it turns out. Hope you will come back soon...
Peace and Joy
Miz Helen