A jumbo tossed salad including roasted sunflower seeds.
A jumbo tossed salad including roasted sunflower seeds.
It is SO hot that nothing sounds good except watermelon.
Wild rice with tomato sauce and Mexican blend cheese.
Steak and mashed potatoes. So my son grilled the steak and made the potatoes. We couldn’t stop eating them. Turns out that he used a stick of butter, sour cream, Parmesan cheese and salt. Good thing he doesn’t cook a lot.
Me: pork chop slow-cooked in soy sauce, (fake) brown sugar, and minced garlic, with farmer's-market-fresh green beans on the side.
DW: salsa chicken -- chicken breasts cooked in salsa and topped with mozzarella cheese.
We'll probably switch in a couple of days to finish up those meals. Tomorrow: roast chicken or ground-beef-filled zucchini boats.
Success is to be measured not so much by the position that one has reached in life as by the obstacles which he has overcome. - Booker T. Washington
Steve what is your fake sugar? Colored stevia?
Last night was eggplant pizzas. Tonight will be something with zucchini as we have been gifted some fresh from the garden.
Steve, mind sharing your beef-filled zucchini boats recipe??
To give pleasure to a single heart by a single act is better than a thousand heads bowing in prayer." Mahatma Gandhi
Be nice whenever possible. It's always possible. HH Dalai Lama
In a world where you can be anything - be kind. Unknown
It's "Brown Sugar" Swerve (erythritol). Comes out of the package remarkably like the real thing (except that it hasn't yet caked into a rock-like mass). I've used it a few times for non-baked-goods duty and it has worked out just fine.Originally Posted by Yppej
That said, I'm brining a brisket to make corned beef and I used real brown sugar for that. The amount of sugar used is minimal for five pounds of meat but the cost of five pounds of brisket is not minimal, so I don't want fake sugar to be what screws it up.
Success is to be measured not so much by the position that one has reached in life as by the obstacles which he has overcome. - Booker T. Washington
I don't mind at all. It's DW's turn to make dinner so she's using a recipe I don't yet have. I have, however, made these, which turned out very well:
30-MINUTE ZUCCHINI PIZZA BOATS
PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
SERVINGS: 4
CALORIES: 429 KCAL
AUTHOR: INSPIRED BY THE GIRL ON BLOOR blog
INGREDIENTS
4 medium zucchini
1 Tablespoon olive oil
Salt and pepper to taste
8 ounces italian link sausage, casing removed <== I just buy bulk Italian sausage. So much easier than undoing links.
14 ounce jar pizza sauce
1-1/2 cups shredded mozzarella cheese
1 cup sliced button mushrooms, optional
1⁄2 green pepper diced
1⁄4 cup diced red onion
2 Tablespoons sliced olives
1 Tablespoon chopped fresh basil, optional
1 teaspoon red chili flakes, optional
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Cut each zucchini in half horizontally, then scoop out the seeds. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9x13 casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Heat a large skillet over medium-high heat. Add sausage and cook until browned, 4-6 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in pizza sauce and heat for 1-2 minutes longer.
4. Add sausage mixture to each zucchini boat, then top with cheese, mushrooms, green pepper, red onion and olives.
5. Place into oven and bake until the zucchini is tender and the cheese has melted, about 12-18 minutes.
6. Serve immediately, garnished with basil and red pepper flakes, if desired.
Success is to be measured not so much by the position that one has reached in life as by the obstacles which he has overcome. - Booker T. Washington
Ooooooo butter! I had to give it up when ?I started Weight
watchers 6 months ago. Now, for this sweet corn season, I use trace amounts.
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