I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, October 1, 2012

Stuffed Zucchini-Chicken Boats

A very tasty low-calorie meal.   Great for lunch or dinner.  They are only around 190 calories each.





STUFFED ZUCCHINI-CHCIKEN BOATS

Ingredients:
*2 garlic cloves, minced
*2 cups tomato sauce
*1/2 teaspoon chili powder
*1/2 teaspoon cumin
*2/3 cup chicken stock
*1 teaspoon sea salt
*1/2 teaspoon black pepper
*1/4 teaspoon cayenne pepper (optional)
*4 medium zucchini
*1 teaspoon vegetable oil
*1/2 cup green onions, chopped
*2 garlic cloves, minced
*1/4 cup green bell pepper, diced
*1/4 cup red bell pepper, diced
*1 teaspoon dried cilantro
*2 cups cooked shredded chicken breast
*1 teaspoon cumin
*1/2 teaspoon dried oregano
*1/2 teaspoon chili powder
*1/2 teaspoon italian seasoning
*1/4 cup chicken stock
*1 tablespoon tomato paste
*1 teaspoon sea salt
*1/4 teaspoon black pepper
*1 cup reduced fat cheddar cheese, shredded

Directions:
~Spray a medium saucepan with pam & sauté 2 gloves of minced garlic.
~Add chicken stock, tomato sauce, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, italian seasoning, 1 teaspoon sea salt, 1/2 teaspoon black pepper & cayenne pepper.
~Bring to a boil.
~Reduce heat to low & simmer for 15-20 minutes.
~Remove from heat & set aside.
~Preheat oven to 400 degrees.
~Bring a large pot of water to a rolling boil.
~Cut zucchini's in half lengthwise.
~Scoop out pulp from inside of cucumber, leaving around 1/4" thick.
~Chop up pulp & set aside.
~Carefully put cucumber boats into boiling water.  Boil for 2 minutes, remove & set aside.
~In a large skillet, heat vegetable oil.
~Sauté green onions, red & green bell peppers & 2 minced garlic cloves for about 2 minutes.
~Mix in pulp from cucumber.
~Add dried cilantro, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon salt & 1/2 teaspoon pepper, water & tomato paste and cook for 6 minutes.
~Add cooked chicken and cook for 4 more minutes.
~Spread 1/4 cup of tomato sauce mixture on the bottom of a 9x13 inch pan.
~Place zucchini boats scooped out side up.
~Fill each zucchini with chicken mixture, pressing mixing down into zucchini.
~Top with tomato sauce mixture.
~Sprinkle cheese over top.
~Bake for 35 minutes, uncovered.

Variations:
`top with chopped green onions.
`top with chopped black olives
`top with a dollop of sour cream.

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