Breakfast for dinner

Sausage Stuffed Zucchini & Eggs

Ingredients

2 Zucchini

5 or 6 eggs

Al Fresco Chicken Breakfast Sausage (or another variety)

1/2 cup cooked Whole Wheat Couscous (optional) 

1 Whole Wheat Roll

Butter

Olive Oil 

Directions

Wash zucchini and slice in half longways. Using a melon balled or spoon, remove seeds from the center creating a gully in each half. Place on a cookie sheet and put it in an oven at 350 degrees until soft.

In the mean time, open the package of chicken sausage and slice each in half long ways, then chop into small pieces. Add olive oil to a frying pan and sauté the sausage until brown. 

I added couscous to mine because
I had some leftover from another meal.

Slice a whole wheat roll (or any other form of bread you prefer) and toast it in a toaster or using your broiler.

When the sausage is browned and the zucchini is soft (you can put a fork through easily) scoop the sausage into the zucchini. Turn your oven off but keep the zucchini in so it stays warm. Using the same frying pan, fry your eggs (or cook them however you prefer). 

Butter your bread, take the zucchini from the oven, plate it, then add your eggs on top. Enjoy!

I'm Stuffed!

Quinoa Stuffed Zucchini

Ingredients:

3 Zucchinis

1/2 Cup Organic Quinoa

1 Cup Chicken Broth

1 Medium Tomato

1/2 Shallot

2 Chives

3 oz. Cheese (any type)

Olive Oil

Directions:

Wash all of your vegetables. Slice your zucchinis in half lengthwise, using a melon baller remove the seeds, and set them aside. Put the Chicken Broth and Quinoa in a small lidded pot and bring to a boil. Lower to a simmer and cook until all the broth is absorbed, about 20-25 minutes.  Chop the tomato, shallot, and chives. Sauté the vegetables in olive oil then add to the quinoa, mixing well. Shred cheese (I used Swiss). Spoon the mixture into the halved zucchini topping it with cheese. Bake for 20-25 minutes. 

One tomato was plenty, but you can use more

2 chives, chopped finely

Shred your cheese finely

Remove the seeds

Sautee in olive oil

Fill your zucchini with the mixture

Topped with cheese

A Veggie Sensation

Ratatouille 

Ingredients:

1 medium eggplant 

2 Zucchinis

2 medium onions

2 bell peppers (red, yellow, or orange)

5 tomatoes

1/2 cup tomato purée 

2 tsp chopped garlic 

1/4 cup chopped parsley

1/4 cup chopped basil 

1 tsp thyme 

Salt

Pepper 

Directions:

Dice onions and bell peppers. Sauté in vegetable oil. Set aside. Cut eggplant into quarters lengthwise then cut each quarter into 1/4 inch pieces. Sauté with 1 tsp garlic until tender but not brown. Slice zucchini into thin pieces. Sauté until tender. Combine onions, peppers, eggplant, and zucchini together. Add the remaining garlic. Peel tomatoes (see instructions for this step below). Slice into bite size pieces and add them to the veggies along with any juice. Once combined, add parsley, basil, and tomato purée. Lid your pan and simmer for approximately 10 more minutes or until the juices look soup-like. Serve with rice or by itself. 

Onions sauteed in vegetable oil

Peeling tomatoes isn't as hard as it sounds!

Once the sauce is soupy you know it's ready!

Peeling tomatoes:

Core your tomatoes. Place in a large bowl. Boil water and pour over tomatoes. Use a lid to trap the steam inside and this will loosen the tomatoes' skin. You'll only need to leave them for a minute or two. Use a knife to peel the skin off completely.