How do I name a soup to convey its deliciousness? The title of this post isn’t all that enticing but wowza this soup is amazing. It’s fresh, flavorful, and surprisingly filling. I was starving so I made a batch of this stuff and threw a couple of pieces of toast on my plate. I got so wrapped up in the soup that I forgot the toast! I ate two bowls and couldn’t have fit anything else in my belly. Plus, it’s really EASY.
I don’t make soup often but I never regret it. I made a big batch in half an hour. I probably could have eaten it all in one sitting but then I would have to roll myself to bed. So I froze half of it and now we have dinner for another night.
Grains and sugars before bed are bad. Grains hit your tongue and turn into sugar. Sugar is digested and stored in your body until you use it. If you don’t it turns into fat. In that vain, I’ve been trying to cut pasta and other grains out of our dinner plates and limit the amount of dessert I have. How do you make a delicious dinner with a base of vegetables rather than pasta??
Most of the recipes I have posted fulfill this requirement but Zucchini Boats are some of my favorite. (check out the panel at the top of this page for “recipes”) Zucchini Boats are fun to make, really tasty, and the name is just awesome. I adapted this recipe from my Maximized Living Nutrition Plan book.
Zucchini Boats (2-4 servings, I doubled it for the next night)
Ingredients (As many organic as possible! Especially the meat)
2 medium zucchini
3/4 lb ground turkey
1 small onion, chopped
2 Tbsp tomato paste
1 red bell pepper, chopped
5 baby bella mushrooms, chopped
1/2 tsp sea salt
1/4 tsp pepper
Heat oven to 350°F. Butter or line a baking pan with parchment paper and set it aside.
Trim the ends of the zucchini then cut them in half lengthwise.
Scoop out pulp, leaving a 1/2″ thick shell. Chop the pulp.
Over medium-high heat, cook zucchini pulp, ground turkey, onion, mushroom, and peppers. For about 10 minutes, until meat is brown. Drain the juice.
Remove from heat and add the remaining ingredients. Mix well.
If you’re saving some for tomorrow, seal up half the boats in a glass container (or plastic if you must)
Place the remaining shells in the baking pan. Spoon the mix into all the zucchini shells.
A couple of nights ago I had a fridge full of leftovers and not very much time. I’ve started cooking extras when I make dinner then just pop them in the fridge for meals later. It’s awesome until you find yourself with just a little bit of everything, so I made a leftover mashup!
I always keep tomato sauce (with no added sugar) on hand for occasions like this.
So I had leftover: brown rice, lentils, and chicken (from the roast earlier this week).
I added: tomato sauce, and broccoli I bought on Sunday at the farmers market.
Because I’m doing no more microwaves: I put the rice in a pot with a 1/3 cup of water (it hydrates the dried rice) then covered and put it in the oven at 200°F for about 15 minutes. Stir frequently so rice doesn’t stick to the bottom.
^ I can’t find my good camera so pictures are a little grainy until I have some extra time to find it.
Then I cooked the broccoli, chicken, lentils, and tomato sauce on medium until it was warm enough to eat. It’s ok if the broccoli is a little crunchy, the less the heat it, the more nutrients it retains.
Then just pour the sauce over the rice and add some grated parmesan or pecorino (it’s sheep’s milk so there’s very little lactose in it) over the top and enjoy! In the words of Mike,”MMMMMMMMMmmm….”