Stuffed Zucchini

Ingredients:

6 small zucchini

1 pound ground beef

3 cloves garlic

1/2 onion

2 tbsp salsa

1/2 can diced tomatoes

1/2 cup shredded mozarella and chedar

salt

black pepper

Preparation:

Preheat oven to 380 degrees F.

Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl.

In a skillet preheat 2tbsp oil. Add the diced onion and saute them for 3min. Add the ground beef and mix it with the onions.

After 3-4min add the diced zucchini seeds and garlic and let it cook for 2-3min.

Stuff squash with the mixture and place in 9×13 inch baking pan. Pour sauce over squash and cover pan with foil.

Bake in preheated oven for 35-45 minutes, or until cooked. Remove foil and cover with the shredded cheese. Cook until cheese is melted.

Enjoy!

White Kidney Beans Salad

Ingredients:

1 can white kidney beans

3 spring onions

salt

black pepper

vinegar

oil

Preparation:

Drain the beans. I used white kidney beans from Trader Joe’s and they were great.

You can also buy raw beans and boil them. But if you are in a hurry, canned beans are as good as the home made.

Place them in a bowl and add the chopped green onions. Add salt, black pepper, oil and vinegar.

Mix and serve – and easy and tasty bean salad.

Enjoy!

Low Calorie Potato Salad

Ingredients:

Potatoes

Spring Onions

Parsley

Olive Oil

Vinegar

Salt

Plack Pepper

Preparation:

Boil the potatoes with the skin on. It is good to add some salt in the boiling water. That way the skin will peel easily.

After the potatoes are ready, peel the skin and cut them in pieces.

Add them in a salad bowl. Sprinkle with the chopped spring onion and parsley.

Add salt, black pepper, oil and vinegar to taste.

This easy and low calorie potato salad is a great side dish for steak or fish.

Enjoy!

Steam-Grilled BBQ Chicken Breasts – Best receipe ever!

Do you like grilled chicken breasts, but they always come out dry?

Well, today I am going to show you a different way to cook a tasty, healthy, tender bbq chicken breasts.

I got my hands on the new Tatung Fusion Cooker and this recipe was a huge hit. Even my 3-year-old liked it.

Ingredients:

2 Chicken Breasts

1 cup BBQ Sause

salt and black pepper

Preparation:

1. Cut each chicken breast into 3 strips.

2. Put the 6 chicken breast strips into a dish and add the BBQ sauce. I am using the Trader Joe’s Kentucky Bourbon BBQ Sauce, but you can use other. I like this one, because it gives the chicken this sweet, but spicy smoked bbq flavor. If one cup is not enough, add more.

3. Let the chicken marinate in the BBQ sauce for at least an hour in the fridge. If you have time, leave it for up to 3hrs.

To cook the chicken breasts, I am using the new Tatung Fusion Cooker. It stem-grill the chicken and ensures all the flavor and moisture stays inside the meat. No more dry chicken breasts here 🙂

4. Put water on the heating water column, then select Grilling mode at 340F.

5. Once the water starts to boil, pit 3 of the chicken strips on the grilling pan. Put the metal lid on so the steam stays inside.

6. Grill for 6min, then turn and grill for another 5min.

7. Serve while still hot.

8. Enjoy 🙂

Sweet Mini Peppers Stuffed with Eggs and Feta Cheese

Every time I visit my grandma, the first thing I want her to make is her famous Sweet Mini Peppers Stuffed with Eggs and Feta Cheese.

If you like peppers and feta cheese, this will be your new favorite recipe. I know it is mine and my husbands’s for sure. Even my 3-year-old loves those stuffed mini peppers.

I am using sweet mini bell peppers, but you can use Anaheim chili peppers as well. Just remember you will need 1 egg per pepper.

End you don’t need salt. The feta cheese will be enough.

Ingredients:

2lb Sweet mini peppers

9oz Feta cheese

7 Eggs

Oil

Black pepper (optional)

How to prepare:

In a mixing bowl beat eggs and pepper until blended. Crumble the feta cheese and add to the eggs.

Heat a skillet over medium-high heat, then add 1-2 tbsp. oil.

Cook the same way you would do scrambled eggs – 5 to 10 minutes over medium-low heat, stirring occasionally. Remove from the heat when the eggs are almost done. Let them cool down.

To prepare the peppers cut the top off with a paring knife and scoop out the seeds and veins.

Using a small spoon (or your fingers) and fill each pepper with the egg and feta cheese cheese mixture.

Heat another large skillet over medium-high and add 1/4 cup of oil. When the oil is hot enough, place the filled peppers in the skillet.

Turn on each side until they become golden.

Place on a paper towel to drain the excess oil.

Serve hot or cold, as an appetizer or a main dish.

Enjoy 🙂