Rice and spinach stuffed zucchini boats recipe

These delicious "boats" are a yummy and healthy summer entree when its simply too hot to eat meat. 

RICE AND SPINACH STUFFED ZUCCHINI BOATS
Ingredients

• 2 cloves garlic, minced
• 2 tablespoons olive oil
• salt and pepper, to taste
• dash cayenne pepper
• 1 cup white rice, rinsed
• 2 cups frozen chopped spinach, thawed and drained of excess liquid
• 2 1/2 cups water
• 1/4 cup half and half
• 1/4 cup sun-dried tomatoes, diced
• 1 cup shredded Parmesan cheese, plus more for serving
• 4 medium zucchini

Directions

Preheat oven to 400 degrees F. In a large saucepan, saute garlic in olive oil with salt, pepper and cayenne until fragrant. Add rice, spinach, water and additional salt and pepper if desired. Bring to a boil then immediately reduce heat to low, cover and cook until rice is tender, about 20 minutes. Fluff rice and stir in half and half, tomatoes and cheese. Add additional half and half if needed. Slice the zucchini in half lengthwise and remove the seeds. The halves will resemble a boat. Place the zucchini boats on a baking sheet and fill with the rice mixture. Bake until fork tender, about 20 minutes. Before serving, sprinkle with a little more Parmesan. 

Cheesy chicken enchilada recipe

This hearty dinner is a great way to use leftover chicken, or purchase a roast chicken from the deli to cut down onyour prep time! It has just enough heat to make it flavorful without overpowering more tender tastebuds. If you wish to warm it up more, use two cans of jalapenos instead of one jalapeno and one of green chilies.Recipe, En

CHEESY CHICKEN ENCHILADAS

Ingredients

• 1 onion, chopped
• 1 green pepper, chopped
• olive oil
• salt and pepper to taste
• 3 cups shredded cooked chicken breast
• 1 small can green chilies, chopped
• 1 small can jalapenos, chopped
• 1/4 cup flour
• 1 teaspoon ground coriander
• 2 cups chicken broth
• 1 cup sour cream
• 1 cup Mexican cheese blend, divided
• 12 small corn tortillas
• small can black olives for garnish

Directions

Preheat oven to 350 degrees F. Saute onion and green pepper in olive oil until tender. Sprinkle with salt and pepper, if desired, and combine with chicken, green chilies and jalapenos. Combine flour and coriander in a sauce pan and add broth. Stir until smooth. Cook over medium heat and bring to a boil. Cook until thickened then remove from heat. Add sour cream and half of the cheese and stir until smooth and creamy. Add 1/2 cup of the sauce mixture to the chicken mixture and combine. Warm tortillas and fill each with approximately 1/3-1/2 cup of the chicken mixture. Roll and place seam side down in a 13 X 9 baking dish lined with foil. Spoon remaining sauce over the top of the enchiladas and sprinkle with cheese. If desired, top with black olives. Bake for 30-35 minutes, until cheese is melted and enchiladas are heated through.