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NOURISHING

Cheesy Stuffed Zucchini

For the Vegans and Vegetarians this recipe is also adaptable. Just replace the meat with mushrooms. Either way it's delish. Here's a tip: Use block cheese -- buy the best you can afford and shred it fresh. But if time or money is an issue, the best preshredded alternative I have found is Sargento. 

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INGREDIENTS

2 lbs ground beef

1 onion, diced

2 large zucchini (mine were about 12″ each) or 4-6 small ones

2 TBSP chili powder

2 TBSP garlic salt

1 small cooked sweet potato, skinned

3 TBSP olive oil

DIRECTIONS

Preheat oven to 350 degrees and heat oil in a large skillet. Add onion and cook until starting to brown. Meanwhile, cut ends off the zucchini and slice lengthwise down the middle. Scoop out the middle with a spoon or melon baller, and place insides into food processor. Pulse until the zucchini is in bits. Add ground beef, chili powder, and garlic salt to the skillet and cook until beef is browned. Add sweet potato and processed zucchini, turn off heat, and stir to combine. Place zucchini onto a foil-ined baking sheet and fill each zucchini with the meat mixture, then bake for 40 minutes.

I found this recipe on https://www.yummly.com/recipe/Stuffed-Zucchini-970493#directions. Their website is full of goodies to explore.

Here's to Our Health and Fun Being!

Hey, friends! I don't know about you but I don't want to miss a minute of any of the fun stuff Jesus has lined up for me. So, I've recently discovered a way to eat healthily and stay nourished in easy, baby steps.  Check out this video and let me know what you think. And check out the website for nourishing tips and recipes. Plus, a way to have the best for the money supplements shipped right to your door every month.

https://junethomas.juiceplus.com/us/en