Baked Zucchini Sticks

This is a healthy recipe and it tasted amazing!

Ingredients:
2 zucchini, cut into quarters, then those sticks cut in half
1 egg
1/2 c parmasean cheese
1/2 c breadcrumbs

Directions:
Preheat oven to 350 degrees
Cut zucchini
In one bowl, break the egg and break the yolk
In another bowl, mix the cheese and breadcrumbs
Dip each piece of zucchini in the egg and then into the breadcrumb mixture
Place each piece of zucchini on baking tray
Cook about 20 minutes, until golden brown

You can dip the baked zucchini sticks into marinara sauce, if you wish.

Chicken Pot Pie Recipe

In some recipe books and online, I have jokingly read about an "engagement recipe." It is supposed to be a recipe so good that the boyfriend decides to propose to the girlfriend who cooked it, realizing he needs her in his life. The idea kind of makes me laugh, but I realize that there are small moments that make you very happy, realizing all you have in life. Perhaps a specific meal can trigger those intimate moments.

Last week I made a chicken pot pie recipe that elicited a comment from my husband that reminded me of the "engagement recipe" theory. Whenever I try a new recipe, which is quite often since I am a fairly new cook, I ask my husband whether he likes it. He usually says yes, so to clarify I ask whether he would want the recipe again. If he is willing to eat it again, it tells me whether or not he likes it. When eating the chicken pot pie, he answered with, "We should have this every week." I laughed because if I did make it for him every week, we would both become VERY tired of this recipe. However, if he thought it was that good, I had to make sure I shared it.

It is also a fairly easy recipe to make, so it worked out well on a day when I had been working all day. I also liked cooking it in my pyrex bakeware, since I could just throw the lid on top of the baking dish instead of worrying about putting the leftovers in tupperware and having yet another dish to clean!

Chicken Pot Pie
Adapted from kitchensimplicity.com
Ingredients:
2 cups cubed chicken (or turkey or ham)-- Great for leftovers from the holidays that are approaching!
2 cups fresh or frozen vegetables-- I used frozen peas and carrots and fresh cauliflower that I needed to use up
Cheese Sauce:
2 tbsp butter
2 tbsp flour
1 cup chicken broth
1 cup shredded cheese
Biscuit Topping:
I used bisquik biscuit recipe

Directions:
Preheat over to 400 degrees
Cut chicken into bite size pieces
Cook chicken in a saucepan
Place chicken and vegetables into an 8 x8 baking dish

Make the sauce: Melt butter over medium heat. Add flour and cook for 1 minute. Slowly add chicken broth while whisking in order to prevent lumps. Bring to simmer, stirring occasionally. Remove from heat and stir in cheese until melted. Pour over meat and vegetables

Make the biscuits according to package. Pour over the chicken mixture. Don't worry if there are holes or gaps. The biscuits will spread as they cook.

Cook in oven for 25 minutes.

Beef Stuffed Zucchini

Beef-stuffed Zucchini
Adapted from http://www.tasteofhome.com/recipes/Beef-Stuffed-Zucchini?pmcode=ECB51VH229&_mid=2276470&_rid=2276470.896501.216041

Ingredients:

4 medium zucchini

1 pound ground beef (I used ground turkey)

1/2 cup chopped onion (I used frozen already chopped onions, as a trick my sister-in-law taught me)

1 egg

3/4 cup marinara or spaghetti sauce

1/4 cup seasoned bread crumbs

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup (4 ounces) shredded Monterey Jack cheese, divided

Additional marinara or spaghetti sauce

Directions:

Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.

Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.

Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.

This was delicious and super filling! I am going to try the meat mixture stuffed in peppers in a couple weeks (Don't want to get tired of the same sorts of meals!)