|Potato Skins & Spicy Zucchini Boats - Yum!|
4 Zucchinis, sliced & blanched in water for 2-3 minutes
8 oz cream cheese
1 cup shredded pepper jack cheese (sometimes I sub Mexican blend cheese)
1 cup shredded Parmesan cheese
1 tsp Tastfully Simple Mexican Dip Mix (or some other spices that you like)
Preheat oven to 350. Hollow out zucchini (I save the insides to hide in other recipes). Combine the cheeses and spice(s) and stuff into the zucchini. Place in lightly greased baking dish. Bake 8-10 minutes, or until the zucchini is heated through and the cheese is melted.
Now on to the menu. We had to cancel dinner with my brother again, but I had the turkey out so I went ahead & made it for just us. We have a bunch left over so you'll notice a lot of meals using turkey (including tonight's dinner). Good thing it's so versatile...and yummy!
Monday, 2/3 - Santa Fe Potato Skins, Spicy Zucchini Boats
Tuesday, 2/4 - Turkey Rubens, Skinny Mashed Potatoes (using the insides of the potatoes & zucchini from today), Leftover Brussels Sprouts
Wednesday, 2/5 - Turkey Cuban Sandwich with Turkey Noodle Soup
Thursday, 2/6 - Buffalo Chicken Quinoa Salad, Spinach Balls
Friday, 2/7 - Mom's Night Out with friends - WOOT!! The boys will have brats or sausages
Saturday, 2/8 - Pizza at Zak & Daniel's birthday party!
Sunday, 2/9 - Leftovers or out (it's a beyond busy weekend!)
I'm linking up with Laura at Mommy, Run Fast & Jill at Fitness, Health and Happiness. Go check them out for some more yummy recipes!
What's on your menu this week??