Monday, June 29, 2015


3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper

(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)

Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Of course you know me. I'm gonna grate even more cheese on them again... Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini.

Lighten it up with light sour cream and light Parmesan
SkinnyTown USA

Thursday, June 25, 2015

cauliflower mac and cheese

heart emoticon CAULIFLOWER "MAC" & CHEESE CASSEROLE heart emoticon
Serves 4-6... people
1/2 teaspoon salt
1 large head cauliflower, cut into small florets
Vegetable oil spray
3/4 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 cups shredded sharp Cheddar (.5 of it is used to top casserole)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
8 by 8-inch baking dish
Preheat oven to 375 degrees F. Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the microwave or on stove top with boiling water until tender, about 5 minutes. Drain well and pat dry between paper towels. Put the cauliflower in the baking dish and set aside.
Bring the cream to a simmer in a small saucepan and mix in the cream cheese pieces until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic mixing until the cheese melts. Pour over the cauliflower and stir to coat cauliflower. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot.

Thursday, June 4, 2015

squash with cheese

6 Servings
1 medium spaghetti squash
3 tablespoons butter
1 small yellow onion, very thinly sliced
1 teaspoon red pepper flakes
1/4 teaspoon garlic salt
Salt and pepper to taste
3/4 cup sour cream
1 cup shredded cheddar cheese
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.
Using a fork, scrape the insides of the squash and transfer to a small bowl.Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375ยบ for 20-25 minutes. Put on broil in the last minute until golden brown on top.