spicy zucchini boats

you will need: sharp carving knife, stock pot, tongs, medium bowl, ice, paper towels, melon baller, mixing bowl, large spoon, baking dish
yields 4 servings

2 larger-sixed zucchini
4 tablespoons chives
8 ounces whipped cream cheese, softened
1 cup shredded pepper-jack cheese
1/2 cup shredded parmesan cheese
1/4 teaspoon cayenne pepper

preheat the oven to 350 degrees. start boiling, salted water in stockpot.

slice the zucchini in half lengthwise to make boats. blanch the halves in boiling for 2 minutes. reach with tongs to retrieve and immediately immerse the zucchini in an ice bath using medium bowl. remove. blot excess water from zucchini with paper towels.

use melon baller to hollow out zucchini by removing some of the middle pulp. leave at least a 1/4 inch wall.

combine cheeses, cayenne pepper, and chives in mixing bowl. stuff zucchini with cheese mixture and place in a lightly greased baking dish. bake for 8-10 minutes or until zucchini is heated through and cheese is melted.

menu planning 10/23-10/29

sunday - veggie sandwich on ciabetta with feta
steamed broccoli and cauliflower
plums

monday - eat out at tuk tuk thai
*linking to www.orgjunkie.com for meal planning monday*

tuesday - leftovers

wednesday - pulled pork sandwiches
baked brie with chipped pecans over garlic bread
spicy zucchini boats
pears

thursday - spinach, mushroom and feta calzones
cottage cheese
salad bar fixing
apple slices with peanut butter
ice cream sandwiches

friday - crockpot lobster bisque
tomato brunch sandwiches (recipe from one perfect bite)
broiled asparagus
watermelon

saturday - patty's pirate-themed halloween party

sunday - apricot chicken
yogurt
quinoa
bacon-wrapped brussel sprouts with mozzarella
strawberries

chili rellenos

you will need: paper towels, a basting brush, cookie sheet
yields: this recipe is a guideline; quantities are up to you

string cheese
roasted hatch chilis (of whatever heat you like)
egg roll rice paper wraps
smidge of oil to baste

take the skin off roasted hatch chilis and pull out the seed. wrap chili around string cheese. wrap with egg roll (follow instruction on package for folding directions). baste the top with a small amount of oil to help brown.

bake at 400 degrees for 12-20 minutes (until golden brown) and flip. the package said 10-12 minutes, but the other side was still soft. we got tired of waiting and turned on the broiler to speed up the browning. it worked perfectly.

serve smothered with green chili (home-made, store-bought or from a nearby mexican restaurant) and shredded sharp cheddar cheese.

sooooooo easy! and delicious!

menu planning 10/16-10/22

sunday - basil-buttered salmon (recipe from bhg.com)
yogurt
sauteed summer squash
blueberries
zucchini cake with cream cheese frosting

monday - pork chili with fritos and cheddar
corn on the cob
brussel sprouts
honeydew melon
*linking to www.orgjunkie.com for meal planning monday*

tuesday - pizza sandwich on focaccia bread
sauteed garden zucchini, summer squash and shredded carrots
apple pear

wednesday - scalloped potatoes and ham
crab-stuffed mushrooms
spinach salad with cranberries, cashews and blue cheese
pineapple

thursday - eat out at linger

friday - mini salmon burgers
salad with edamame, red onions, tomatoes and blue cheese
oranges topped with nutella
carrot cake cupcakes

saturday - chili renellos in wonton wraps
spaghetti squash with garden tomatos, basil and shredded pepperjack cheese
cactus fruit
peanut butter chocolate bars

sunday - veggie sandwich on ciabetta with feta
steamed broccoli and cauliflower
plums