Stuffed Zucchini With Bacon

I love to serve a wonderful vegetable with a great meal. You can find so many different vegetables to serve at your dinner table. So try this recipe stuff zucchini and add it to your recipe box in the column of vegetables.

2 green  medium zucchini

2 Tbsp.  butter, divided

1/4 cup  chopped yellow onions

1/2 teaspoon chopped garlic

1 small  plum tomato, chopped

6  slices cooked Bacon, crumbled

1/2 cup  Shredded Five Cheese

1/4 cup  panko bread crumbs

1/3 teaspoon basil

HEAT oven to 400ºF.

CUT zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.

Take zucchini flesh and chop fine. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions, garlic and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and crispy bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.

MELT remaining butter in same skillet. Add panko crumbs and basil; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.

BAKE 15 min. or until heated through.

Taco Soup

I Am just thinking of all the things you put in a taco, and you turn it around and make a soup. just thinking about those crushed tortilla chips on top! Mmmm

Ingredients

2 pounds boneless skinless chicken, cut into bite size pieces

15 ounce can roasted diced tomatoes

10 ounce can enchilada sauce

1 large onion, chopped

2 stalks celery, chopped

1 tablespoon minced canned chipotle chile in adobo sauce, or to taste

4 cloves garlic, minced

4 cups low-sodium chicken broth

2 teaspoon cumin

1 teaspoon ancho chili powder

15 ounce can hominy, drained and rinsed

1 bay leaf

1/2 cup fresh cilantro leaves

7 corn tortillas

2 to 3 tablespoons canola or vegetable oil

4 limes

  Sea salt

In a 4 to 7 quart slow cooker, add chicken, tomatoes, enchilada sauce, onion, celery, chipotle chile, garlic, broth, salt and pepper, cumin, chili powder, hominy and bay leaf and stir to combine. Cover and set slow cooker on low. Let cook 6 to 8 hours (or 3 to 4 hours on a high setting). About 60 minutes before serving, stir in cilantro leaves. Taste for seasoning and adjust as needed.

Preheat oven to 400 F. Cut tortillas into 1/4-inch strips. In a mixing bowl, toss tortilla strips with oil, the juice of 1 lime (or to taste), and sea salt. Toss together until strips are evenly coated. Spread strips in an single layer in a rimmed baking sheet or jelly roll pan. Bake in pre-heated oven 10 to 15 minutes or until crisp.

Serve soup with tortilla chips, lime wedges, sour cream, or Mexican cheese. Serves 6 to 8.