Stuffed Zucchini

-1 tbsp sour cream
-1/4 to 1/2 tsp salt
-1/4 tsp curry powder
-1/2 tomato
-1 tsp thyme
-2 zucchinis
-1 onion
-cheese
-pepper

Optional: bacon

1.Preheat your oven to 400 (200C).

2.Give the zucchini a good scrub. Slice them in half length-ways.

3.Spoon out the guts. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells.

4.Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it.

5.Sautee the onions in one tbsp oil or butter. 

6When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

7.Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well if desired.

8.Lightly butter a baking dish and put the zucchini boats in.

9.Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.

10.Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

Recipe from Kayotic Kitchen

Bacon & Egg Toast Cup

-6 slices of bacon, uncooked or precooked
-6 slices of bread
-1/2 cup shredded cheddar cheese
-6 eggs
-Salt and pepper

Directions:
Preheat the oven to 400° F. Spray large muffin pan with cooking spray. 

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step). Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.

Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. You may not want to use all of the egg white. If you do you may need to adjust the cooking time to a little longer. 

Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.

Recipe from The Girl Who Ate Everything Website.

Easy Calzone

-Refrigerated Thin Pizza Crust

-Cooked Ground Beef or Any Other Meat You Would Like

-Pepperoni

-Mozzarella Cheese

-Tomato Sauce

-Olive Oil

-Italian Seasoning

1. Preheat oven to 350 degrees.

2. Roll out pizza dough on greased cookie sheet.

3. Cut strips along each of the long sides. About two to three inches.

4. Fill with meats, sauce, & cheeses along the center.

5. Fold the strips over the filling going from side to side.

6. Brush olive oil over the top and sprinkle with Italian seasoning.

7. Bake for about 20 minutes or until top is golden brown.

Chicken Alfredo Bake

- Box of Noodles, Cooked
- 1 1/2 Jars Alfredo Sauce
- 2 Heads of broccoli steamed & cut into bite size pieces
- 3 Cups shredded mozzarella cheese
- 1 lb. of chicken cubed, Cooked
- Sprinkling of bread crumbs
- Garlic salt to taste

1. Preheat oven to 350 degrees. Spray 9x13 baking dish, then spread Alfredo sauce on the bottom of the dish.
2. Layer noodles, chicken & broccoli. Then spoon Alfredo sauce over it and sprinkle with cheese. Season with garlic salt to taste. Repeat layers until all ingredients are used up.
3. Sprinkle bread crumbs on top of dish.
4. Bake covered for 30 minutes, then remove cover and cook for an additional 5 minutes.

My Christmas Party Sweet Treats!

Christmas Red Velvet Cake Pops

- Use the same recipe as what is posted in October but use Red Velvet cake mix & cream cheese frosting for the cake and the green baking chocolate.

Crock Pot Chicken Tortilla Soup

- 4 Boneless, skinless chicken breast halves
- 2, 15 oz. cans black beans, undrained
- 2, 10 oz. cans Mexican-style stewed tomatoes
- 1 Cup salsa
- 4 oz. can chopped green chilies
- 14 1/2 oz. can tomato sauce
Garnishes: tortilla chips, sour cream, and chopped fresh cilantro.

1. Combine all ingredients in slow cooker.
2. Cover and cook on high 1 hour and then on low 4 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Return chicken pieces back to soup in slow cooker.