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Thursday, November 21, 2013

Stuffed Zucchini Boats

I found this recipe on through Pinterest. I think you can change up the ingredients pretty easily but this is the only way I have made it so far. I served mine with some white rice and it was a light and delicious meal. Super quick to make and really easy.

Serves 4

2 large zucchini
1/4 onion chopped
1/2 tomato chopped and seeded
1 tbsp sour cream
Dash of ground thyme
Bacon bits
Grated Parmesan cheese

 Clean the zucchini and slice lengthwise.
 Scoop out the inside of the zucchini and set aside. Place the zucchini hallow sides up in a backing dish. Preheat oven to 375 degrees.
 Chop up the zucchini meat and stir together in a bowl with the chopped onion.
Add as many bacon bits as you would like, a dash of ground thyme, and the sour cream.
 Add chopped tomato and stir together. Season with pepper.
 Scoop the mixture into the zucchini boats until they are each full.
 Cover each boat in parmesan cheese.
Bake at 375 degrees for 30 minutes uncovered. You can sprinkle more parmesan cheese on top if you wish after you take the zucchini out of the oven.

From one newbie to another, enjoy!

Monday, November 11, 2013

Muffin Tin Pizza Rolls

I have lost the website that I found this idea from, but I originally found it in an article about food made in muffin tins. These are incredibly easy to make and super yummy. It can be an easy weeknight dinner or a great appetizer.


Pillsbury Pizza Dough
Pizza Sauce
Mozzarella String Cheese

 Lay out the pizza dough on a cutting board. Spread with the desired amount of pizza sauce. Preheat oven to 400 degrees.
 Cover in pepperonis.
 At the front of the pizza dough, line up mozzarella string cheese sticks. You may do two rows if desired.
Roll up starting at the mozzarella sticks end, into a dough log.
 Cut the log into 1 to 2 inch thick slices.
 Spray a muffin tin with cooking spray. Place the cut pieces in the tin as pictured.
Cook at 400 degrees for 15 minutes or until brown.

Serve with marinara sauce or ranch dressing.

From one newbie to another, enjoy!

Wednesday, November 6, 2013

Creamy Shrimp Pasta

I found this recipe through Pinterest on It was very good! Just make sure that you give the sauce enough time to thicken completely otherwise it is a little too runny. Sorry that these pictures are not the best!

Serves 4 to 6

1 lb medium raw shrimp, shell removed
3/4 lb spaghetti pasta
1 tbsp olive oil
3 large tomatoes diced
1/4 cup green onion chopped
1/2 tsp dried basil
1 garlic clove, pressed
4 tbsp butter
1 cup DRY white wine
1/2 cup heavy cream
salt and pepper to taste
parmesan to serve

Cook pasta according to box instructions.
Meanwhile, put green onions, basil, tomatoes, butter, and garlic in a large skillet. Season with pepper.
 Add white wine and cook over medium heat until most of the wine has evaporated. You want about 1/4 cup liquid remaining.
 Meanwhile in another skillet, lightly season the shrimp with salt and pepper and saute in 2 tbsp olive oil over medium/high heat, for about 3 minutes.

Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through for 2 minutes.

Toss the pasta with the sauce and shrimp. Sprinkle with parmesan and serve.

From one newbie to another, enjoy!