Exploding Volcanoes

First let me start by saying I love zucchini in all forms. My boys however don't share that some love. In fact the only way they eat it willingly is in zucchini bread and only if the recipe has lots of sugar so it is more like cake than bread. But a few weeks back we had been given a big hearty zucchini and I decided to try a little something new. My boys are also willing to try foods more often if they have crazy names... like pterodactyl eggs (little red potatoes) or stegosaurus meat (chicken) usually it is their dad that comes up with the names. But after I made these little creations and Luke asked what they were I decided to call them "Exploding Volcanoes" and you know what...they ate them. And Luke liked his so much he told me to take a picture of the extra one, now I'm glad he did!
I wish I had written down exact measurements, but I didn't and I'm quite certain this is one of those recipes that you could just kind of throw whatever in. Here is what I remember.

1 large zucchini,

1 1/2 cups fresh tomatoes, diced and drained or 1 can diced tomatoes drained

1/2-1 cup cooked rice

1/2 cup shredded cheese, I used Monterrey jack

1/2 cup diced zucchini (use the stuff you hollow out)

Garlic Salt to taste ( I actually used Johnny's garlic spread & seasoning which I bought at Costco)

1. Cut the zucchini into 2-3 inch sections. Making sure it is a flat cut so they will sit on a cookie sheet nicely. So it is like a cup

2. Scoop out the inside of each "cup" leaving at least 1/4 inch of flesh on the bottom and around the sides, so things don't leak out. The sides you can get a little closer but not too much or it will cave in.

3. Dice the scooped zucchini up to add to the rest of the ingredients. Mix remaining ingredients in a bowl until well blended.

4. Put the mixture into each cup.

5. Spray a cookie Sheet with cooking spray

6. Put stuffed zucchini cups on tray

7. Bake for 20-30 minutes @350°

I checked mine at 20 minutes and they needed just a bit longer. You could also add more cheese to the top at this point and then cook a few minutes longer if you like a lot of cheese. Something I hope to try in the future would be to add sauteed onions and garlic to the mixture.

Spaghetti Squash

• 1 spaghetti squash
• 1/4 cup chicken broth
• 2 Tbsp olive oil
• chopped parsley
• salt and pepper
• Parmesan cheese

Cut squash in half, scoop out seeds. Place cut-side down in roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using a fork, pull the squash into strands. Stir in remaining ingredients and top with cheese.

Asparagus

Asparagus

We put it in boiling water and blanche it for just a few min. Then put a pat of butter on it and sprinkle with salt and pepper. If you like lemon, lemon pepper is good too! Start watching for Asparagus when the spring flowers pop up through the ground. Simple, beautiful and so yummy.

Roasted Veggies

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 Red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoon chopped fresh rosemary
1/4 C olive oil
2 tablespoon balsamic vinegar
salt and pepper to taste

Preheat oven to 475 degrees

In a large bowel, combine veggies. Add oil and spices and toss until coated. Spread evenly on a large roasting pan.

Roast for 35-40 minutes in the oven stirring every 10 minutes or until veggies are cooked through and browned.

***I got this recipe on allrecipes.com but didn't really follow it :). I used garlic powder, dehydrated onions, salt, pepper and Parmesan cheese as my toppings with olive oil. I also added mushrooms, a green squash that I had and green peppers. It was very delicious and the kids even asked for more!

Spaghetti Squash

I found this in the Family Circle magazine and gave it a try and we liked it, it was a nice variation on spaghetti squash!

• 1 spaghetti squash
• water
• 1/4 cup chicken broth
• 2 Tbsp olive oil
• chopped parsley (dry or fresh)
• salt
• pepper
• shredded Parmesan cheese

Cut squash in half scoop out seeds. Place cut-side down in a roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using fork, pull squash into strands. Stir together with chicken broth, olive oil, parsley and salt and pepper. Top with Parmesan cheese.

Skillet Chicken & Vegetables Parmesan

Just had this for dinner! Super good & even healthy!

What You Need!

1/4 cup KRAFT Light Zesty Italian Dressing

2 cloves garlic, minced

4 small boneless skinless chicken breast halves (1 lb.)

1 tsp. dried basil leaves, divided

1/4 tsp. black pepper

1 pkg. (10 oz.) frozen mixed vegetables, thawed

2 Tbsp. KRAFT Grated Parmesan Cheese

{I didn't use as much pepper and basil as it tells you and added a little more cheese}

Make It!

MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.

I also made whole wheat rice to go on the side! Super good.

Recipe came from Kraftfoods.com, click on the title to take you to the link

Glazed Baby Carrots

• 1 packet (1 oz) dry ranch dressing mix
• 1/4 cup butter
• 1/4 cup brown sugar
• 1 package (16 oz) baby carrots- cooked (boiled or steamed)

Melt butter and sugar in large skillet or pan. Add carrots and dressing mix; still until well coated. Cook over medium heat until hot and glazed (about 5 min)

These are really easy and so good! They glaze is pretty thin and there is a fair amount of it so if you don't want them really "saucy" add more carrots than the recipe calls for!