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Round zucchini stuffed with black rice, ground turkey, and sun-dried tomatoes. A flavorful dish perfect dish for swimsuit weather!
Heat 1 tablespoon coconut oil in a pot over medium heat. Add the diced onions and tomatoes, and saute until the onions are translucent, about 7 minutes. Add in the rice and toast for about 1-2 minutes, and then add the water and ½ teaspoon of the salt. Turn the heat up to high, cover, and bring to a boil. Once boiling, reduce heat to low, and simmer for 40 minutes.
While the rice is boiling, heat a pan over medium heat, and add the remaining ½ tablespoon of the coconut oil, turkey, ½ teaspoon salt, pepper, Italian seasoning, and paprika. Break up the meat, and cook until browned, about 10 minutes.
While the rice continues to cook, cut the zucchini tops off, and reserve. Hollow out the zucchini using a spoon with a sharp edge. A mellon baller works fantastic for this too. Dice the leftover zucchini, and add to the turkey.
Preheat oven to 375°F. When the rice and turkey are finished cooking, combine the two, and then stuff the hollowed-out zucchini. You’ll have stuffing left over, so reserve in a dish, and keep warm.
Transfer the stuffed zucchini to an oven-proof baking dish, spray with a little olive oil and sprinkle with the remaining touch of salt. Bake at 375°F for 30 minutes, until the zucchini is just tender, but still has a little crunch to it. Serve with the extra stuffing, and top with more diced sun-dried tomatoes if desired!
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!