Healthy Zucchini Bread

1 cup grated zucchini

1 cup flour

1/2 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

2 tsp cinnamon

1 cup honey

1/2 cup applesauce, unsweetened

1 egg

1 tsp vanilla

Preheat oven to 325 degrees.  Spray a 8x4 inch bread pan.  Grate zucchini in a packed measuring cup half on the large side and half on the small side.  To a bowl add the flours, salt, baking soda, baking powder, cinnamon, honey (spray a measuring cup first), applesauce, egg and vanilla extract.  Lastly fold in grated zucchini into the batter.  Pour into prepared bread pan.  Bake at 325 degrees for 50-60 minutes.  Cool before serving with butter.

Slovak Haluski (Polish or Chek Republic)

1 sm or 1/2 lg cabbage, cut up

1 onion, diced

1/2 cup butter

8oz pancetta, diced (can use bacon instead, if using bacon don't use butter)

5 oz goat cheese

pkg egg noodles

salt and pepper

In a pan add the butter and cook up the pancetta.  Cut up the cabbage and onion and add to the pan.  Let it cook down a bit.  In another pan cook the egg noodles according to the package directions.  After noodles are cooked add them to  the cabbage.  Sprinkle the goat cheese on top and salt/ pepper.  Mix well. 

Salmon Marinade

1 fillet or pieces of salmon
1/2 cup soy saue
1/4 cup orange juice
1/4 cup honey (spray cup first for easier measuring)
4 cloves garlic, minced
1 tsp ground ginger
1/4 tsp red pepper flakes

Combine all ingredients except fillet in a bowl. In a 9x13 place fillet in pan skin side up. Pour the marinade to cover the bottom (really the top). No more than 30 minutes.  Then turn over fillet to skin side down.  Place 5 orange slices on top of the fillet.  Wrap in foil to steam.  Bake at 375 degrees for 15-20 minutes.

Recipe: Stay At Home Chef

Hashbrown and Egg Breakfast Casserole

12 eggs
1 cup milk
1 lb ground sausage (cooked)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup broccoli, chopped
1/2 onion, diced fine
1 tomato, diced
16 oz frozen shredded hash browns
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp pepper

1.  In a bowl, beat eggs and milk.
2.  Stir in all other ingredients.
3.  Put in greased 9x13 inch pan and bake at 350 degrees for 45-55 minutes or until well set.

*  You could use bacon or ham in place of sausage.  You can serve this topped with salsa and extra cheese.

Recipe:  Six Sisters

Traditional Sausage Stuffing

1 lb ground sausage
1 onion, diced
1 1/2 cup celery, sliced
1/4 cup butter
1/4 cup flour
2 cups low sodium chicken broth
salt and pepper
1 lb loaf of bakery bread (sour dough or french)
1 cup dried cranberries
1 Tbsp sage, freshly minced
1 Tbsp rosemary, freshly minced
1 Tbsp thyme, freshly minced
1 egg
2 cups heavy cream

1.  In a large pan cook the sausage until almost brown.  Add onion and celery to the sausage.  Cook for 5-7 minutes.  Drain any liquids.  Add butter on top of the sausage and melt. Then add flour. Stir and cook for 1-2 minutes.  Add chicken broth and salt and pepper. Set pan aside.  Will thicken up.

2.  Cut up bread into bite size cubes.  Put in a large bowl.  Add cranberries, sage, rosemary and thyme.

3.  In a measuring cup add heavy cream and add egg.  Mix together.  Pour into bread cubes and mix.  Add sausage mixture into the bread cubes. Mix together.

4.  Place into a 9x13 pan and bake at 425 degrees for 30 minutes.  Stuffing will be brown and crusty! 

Recipe:  Six Sisters

Slow cooker John Wayne casserole

Serves 6
Prep Time:  10 mins   Cook Time:  4 hrs. 10 mins   Total Time:  4 hrs, 20 mins

2 Tbsp olive oil
1 onion, diced
1 lb ground beef
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1 packet taco seasoning
3/4 cup water
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 (32 oz) package frozen tater tots
1 (14 oz) can diced green chiles

1.  Heat the oil in a large skillet over medium-high heat.  Add the onion and cook, stirring, until softened, about 5 minutes.

2.  Add the beef, garlic, salt, and pepper and continue to cook, stirring and breaking up the meat with a spatula, until the meat browns, about 5 more minutes.

3.  Stir in the taco seasoning and water and bring to a boil.  Reduce the heat to medium-low and simmer for 2 to 3 minutes, until the liquid reduces a bit.

4.  In a medium bowl, stir together the sour cream and 1 cup of the cheese.

5.  Put the frozen tater tots in the slow cooker in an even layer. Add the meat mixture on top.  Then spread thae sour cram mixture over the meat.

6.  Spread the green chilies over the top.

7.  Cover and cook on low heat for 4 hours.

8.  Sprinkle the remaining cup of cheese over the top, cover again, and cook for about 10 mire minutes, until the cheese melts.

9.  Serve hot.

Garlic Bread

1 loaf of French Bread
1/2 cup softened and salted butter
2 Tbsp olive oil
1 Tbsp dried basil
1 tsp dried oregano
1/2 cup grated Parmesan cheese
4 whole cloves, minced
1/2 tsp salt
1/4 tsp black pepper

Cut the bread in half lengthwise.  In a bowl add the rest of the ingredients. Spread with a butter knife onto the bread.  Put on a baking sheet and toast on broil until lightly browned.

Recipe:  Stay at Home Chef

Old Fashioned Beef Stew

Prep Time:  20 minutes  Cook Time:  1 hour 30 minutes  Total Time:  1 hour 50 minutes

2 lbs beef stew meat (cubed chuck roast)
4 Tbsp cornstarch divided
1 tsp salt
2 Tbsp olive oil
1/4 tsp black pepper
2 cloves minced garlic
2 Tbsp tomato paste
4 cups beef broth
1/4 cup Worcestershire sauce
1 1/2 lbs red potatoes, cut into bitesized chunks
10 oz pearl onions
4 carrots peeled and sliced
4 celery ribs sliced
1 tsp sugar
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp paprika
1/4 tsp allspice
1/4 cup cold water

1.  Dust beef stew meat with 2 Tbsp cornstarch and season with salt and black pepper.  In a large pot over medium-high heat, heat olive oil.  Add beef stew meat, and sear until all sides are browned, about 5 minutes.

2.  Add in minced garlic and toomato paste and cook 1 to 2 minutes, until fragrant.

3.  Pour in the beef broth and Worcestershire sauce to deglaze the pan.  Add red potatoes, pearl onions, carrots, and celery.  Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.

4.  Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.

5.  In a small bowl, mix together remaining 2 Tbsp cornstarch with 1/4 cup cold water.  Stir until completely dissolved.  Pour the mixture into the stew.  Stir over low heat until steew thickens.

6.  Season with more salt and pepper to taste.  Serve hot.

Slow Cooker Instructions
Follow steps 1 and 2 to brown the beef and give an initial cook of the garlic and tomato paste.  Then combine this and all remaining ingredients in a slow cooker.  Cook on low for 6 to 8 hours.  Follow step 5 to create a cornstarch slurry.  Add to stew and cook another 30 minutes, until thickened.

Angel Food Cake

Prep Time:  15 minutes  Cook Time:  45 Minutes  Total Time:  1 hour

3 cups powodered sugar, divided
1/4 tsp salt
1 cup cake flour
12 egg whites
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 tsp cream of tartar

1.  In a large mixing bowl, sift together 1 1/2 cups powdered sugar with salt, and cake flour.  Set aside.

2.  In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tartar.  Whip for 2 minutes.  Slowly add in remaining 1 1/2 cups of powdered sugar until stiff peaks form.

3.  Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in.  Repeat this process to gradually fold in all of the remaining flour mixture.

4.  Scrape into an ungreased tube pan.  It is very important that the pan remain ungreased. 

5.  Bake in a 350 degree oven for 40-45 minutes, until the top is lightly browned and is dry to the touch.

6.  Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center.  Let cool in pan 1 1/2 hours.  Tap the sides and bottom and gently remove the cake from the pan.

One Pot Beef Stroganoff

2 Tbsp butter
8 oz mushrooms, thinly sliced
1 lb ground beef
1 onion, finely diced
3 cloves garlic, minced
1 Tbsp Worcestershire sauce
3 Tbsp all-purpose flour
4 cups beef broth
10 oz egg noodles, uncooked
1 tsp salt
1/2 tsp black pepper
3/4 cup sour cream

1.  In a large skillet melt butter and cook mushrooms for 4-5 minutes until they are browned and cooked down.  Remove from pan and keep warm.

2.  Add ground beef and onions to the pan.  Break up ground beef and cook for 4-5 minutes until cooked through.  Add garlic and cook for 1 minute.

3.  Mix Worcestershire sauce in with the ground beef.

4.  Add flour and mix until all of the white disappears.

5.  Mix in broth, noodles, and season with salt and pepper.  Bring to a boil, cover and reduce heat to simmer for about 10 minutes until the noodles are cooked.

6.  Remove from the heat and stir in mushrooms and sour cream.  Taste and adjust salt and pepper to taste.

German Schnitzel

Schnitzel is a traditional German dish where meat is pounded out thin, breaded , and fried. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.

Prep Time: 10 minutes  Cook Time:  10 minutes  Total Time:  20 minutes

4 boneless pork or veal chops
1 tsp salt
1/2 tsp black pepper
1 cup all-purpose flour
2 large eggs
1 Tbsp lemon juice
1 cup plain bread crumbs
vegetable oil for frying
lemon slices for garnish

1.  Trim meat of any unwanted fat.  Lay the pork or veal chops out on a countertop between two layers of plastic wrap.  Pound out chops until 1/4 inch thick.  Season with salt and pepper.

2.  Spread flour out into a shallow dish.  In another shallow dish, whisk eggs together with lemon juice.  In a third shallow dish, spread out bread crumbs.

3.  Pour about 1/4 inch of begetable oil into a large deep skillet.  Bring oil to 350 degrees.

4.  Dredge chops into flour to coat, then immediately dip into eggs to ceat, followed by bread crumbs to coat.

5.  Place chops into the hot oil and fry 3 to 4 minutes.  Work in batches if needed based on size of pan.  Chops shouldn't be crowded.

6.  Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minumum internal temperature of 145 F and is browned and crisp.

7.  Serve hot with lemon slices.

Chocolate Chip Cookie Bars

1 1/2 cups softened salted butter (3 sticks)
1 cup plus 2 Tbsp granulated sugar
1 cup plus 2 Tbsp brown sugar
3 large eggs
1/2 Tbsp vanilla
3 1/3 cups flour
1/2 Tbsp baking soda
1 tsp salt
3 cups chocolate chips
1 1/2 cups chopped nuts (optional)

1.  Prepare a 17x12 inch cookie sheet by spraying with cooking spray.  Preheat oven to 375 degrees.
2.  Beat butter adn sugar with an electric mixer until creamy and fluffy.
3.  Add eggs, one at a time, beating in between, then add vanilla, the flour, salt, and baking soda, mixing well.  Batter will feel more wet than a standard cookie dough.
4.  Gently fold in the chocolate chips  (and nuts if using).
5.  Spread batter into prepared pan.  Bake for 17-18 minutes or until golden brown.  These are easier to cut while warm.

Zucchini Cakes

2 zucchini, grated
3 eggs
salt and pepper
2 Tbsp flour
olive oil

Grate the zucchini, don't have to peel the skin.  Sprinkle with salt and pepper.  Cook the eggs well and add to the zucchini. Salt and pepper again.  Stir in the flour.  Mix all together.  Form into balls and flatten in a pan.  Cook in oil for 4 minutes on each side until done.

Pizza Dough

2/3 cup warm water
1 pkg yeast (not instant)
1 tsp sugar
1 3/4 cup all-purpose flour
1 Tbsp olive oil
1 1/2 tsp kosher salt or 1 tsp regular salt

In a small bowl stir together warm water, yeast and sugar.  Let sit for 5 minutes.  It will start to bubble if the yeast is active and fresh.  In a larger bowl add flour olive oil and salt. Add in yeast mixture.  Mix together. It will come to a ball form. (don't need a mixer)  Knead until it doesn't stick to counter about 5 minutes. Might need to flour counter. It will be springy.  Brush a clean bowl with olive oil and place the ball of dough inside.  Cover with plastic wrap.  Ready when its double in size. Using your knuckles and fingers form ball into a circle or rectangle. Keep a nice edge for the crust.  Place on a pan.  Bake in the oven on the highest setting 500 or 475 degrees for 5-10 minutes. 

Store bought pizza dough
Form into a ball and let sit in a bowl for at least 15 minutes.

Toppings:
pepperoni
sausage
Canadian bacon
pineapple
mushrooms
spinach
chicken
bbq sauce
onions
garlic
green bell peppers

Green Smoothie

2 heads romaine lettuce
1/2 cup spinach
1/2 cup coconut water
1 whole banana
1 whole apple
1 whole pear
1 whole lemon
celery (optional)
almond butter (optional)

Mix together in a blender

Recipe: from Reese Witherspoon

Easy fluffy Cake

box of Angel Food Cake mix
20 oz can of crushed Pineapple

Combine the box mix (just the mix no add ins) and the pineapples in its own juice.  The mixture starts to froth and it turns  airy and fluffy. Once it's mixed up pour it into a 9x13 baking dish and bake it at 350 degrees for 30 minutes.  

Polish Stuffed Cabbage

2 quart water
1 large grren cabbage (about 1/2 pounds)
2 Tbsp unsalted butter
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 oz ground beef
8 oz ground pork
coarse salt and freshly ground pepper
1 Tbsp dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish

1.  Using a paring knife, remove center core of cabbage.  In a large stockpot, bring 2 quarts water to a boil.  Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender.  Lift cabbage from water, and remove outer leaves.  Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked.  Reserve 2 cups cabbage cooking water.  Trim thick center vein from bottom of each leaf.  Reserve four large outer leaves to line bottom of pan.

2.  In a medium skillet, melt butter over medium heat.  Add onion and garlic, and cook until golden and tender, about 8 minutes.  In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.

3.  Add about 1/3 cup rice filling to one cabbage leaf.  Fold sides of cabbage over filling, and , starting with the stem end, roll the cabbage up.  Repent with remaining leaves and filling.

4.  Line a 5-quart Dutch oven with reserved outside leaves.  Transfer stuffed cabbage leaves to Dutch oven.

5.  In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water.  Pour some of the tomato sauce over cabbage to almost cover.  Sprinkle apple over top of cabbage leaves.  Bring to a boil and immediately reduce to a gently simmer; cover.  Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.

6.  Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls.  Whisk to combine.  Add sour cream mixture back to Dutch oven, and stir to combine.  Serve with additional sour cream.

Recipe: from Martha Stewart

Stovetop Mac and Cheese

Serves:  6  Total Time: 15 minutes

1 lb elbow noodles
1/2 cup salted butter
1/2 cup all-purpose flour
1 1/2 tsp onion powder
1 1/2 tsp ground mustard
1 tsp salt
1/2 tsp white pepper
3 cups milk
8 oz shredded sharp cheddar cheese

1.  Fill a large sauce pan with water, and bring to a boil.  Stir in the macaroni; cook until al dente.  Drain well.

2.  Meanwhile in another large saucepan, melt the butter over medium heat.  Stir in the flour, salt, pepper, onion powder, a;nd mustard powder an cook 1-2 minutes.

3.  Pour in milk and whisk until smooth.  Cook over medium-high heat, stirring constantly, for 3-5 minutes until the sauce starts to thicken.  Turn off the heat and whisk in cheese until melted.

4.  Pour cooked pasta into the cheese sauce and stir well to combine.  Serve hot.

Garlic-Parm Zucchni Saute

1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
3 large zucchini, cut into rounds
1/2 tsp dried oregano
salt and pepper
pinch of crushed red pepper flakes
1/4 cup freshly grated Parmesan

1.  In a large skillet over medium heat, heat oil.  Add garlic and cook until fragrantm, 30 seconds.  Add zucchini and oregano.  Cook until zucchini is tender, about 10 minutes.  Season with salt, pepper and a pinch red pepper flakes.

2.  Top with Parmesan and serve warm.

Sloppy Joe

1 lb ground beef
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
8 oz tomato sauce
6 oz tomato paste
4 cloves garlic
1 Tbsp brown sugar
1 tsp salt
1 tsp ground mustard
1/2 tsp red pepper flakes
2 Tbsp Worcestershire sauce

Brown ground beef with onion.  Add the rest of the ingredients and simmer for 30 minutes.  Serve on a hamburger bun.

Serves:  8

Omelet

Using a griddle skillet butter a rectangle size (1/2 foot) spot.  Spoon on eggs very thin line by line.  Salt and pepper to taste.  Add sliced mushrooms, cheese, onions etc...  Roll up carefully.  Very Quick. 

Recipe: by Travis Whiting

Roast Chicken

4 lb whole chicken
4 cloves garlic
1/2 lemon wedge
1 Tbsp butter
sprig of rosemary
salt and pepper

Place whole chicken in oven pan.  Salt and pepper the chicken, on the outside and in the cavity.  Put all ingredients inside the cavity.  Place in 500 degree oven for 10 minutes a lb  for 35 minutes on the lowest 2nd from the bottom rack in the oven.  Legs in first toward the back of the oven. Will be very crispy.

Black Bean Burger

Black beans mashed up
1/4 cup grated onions
1 egg
1 cup seasoned bread crumbs
salt and pepper
chili powder


Stir all together. Form into a patty (3 or 4).  Cook for 4 minutes on each side. Will have crisp edges.

Top with Arugula, tomato slices, mayo on bun with salt and pepper

Healthy Tuna Stuffed Avocado

1 avocado halved and pitted
1 4.5 oz can tuna, drained
1/4 cup diced red bell pepper
1 Tbsp minced jalapeno
1/4 cup cilantro leaves roughly chopped
1 Tbsp lime juice
salt and pepper to taste

1.  Scoop out some of the avocado from the pitted area to widen the "bowl" area.  Place the scooped avocado into a medium-sized mixing bowl.  Mash it with a fork.

2.  Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl.  Pour lime juice over.  Stir it all together until everythink is well mixed.

3.  Scoop the tuna into the avocado bowls.  Season with salt and pepper.

Serving:  2

Avocado Tuna Salad

15 oz tuna in oil, drained and flaked (3 small cans)
1 English cucumber sliced
2 large or 3 medium avocados peeled, pitted & sliced
1 small/medium red onion thinly sliced
1/4 cup cilantro (1/2 of a small bunch)
2 Tbsp lemon juice freshly squeezed
2Tbsp extra virgin olive oil
1 tsp sea salt or to taste
1/8 tsp black pepper

1.  In a large salad bowl combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and 1/4 cup cilantro

2.  Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and 1/8 tsp black pepper (or season to taste).  Toss to combine and serve.

Serves:  6 side salads

* If making ahead prepare and cover in the fridge without the salt.  The salt with start to soften the cucumber and you want them crisp.  Add salt just before serving!

Healthier Chocolate No-Bake Cookies

1 cup natural peanut or almond butter
1/2 cup coconut oil
1/2 cup honey
2 tsp vanilla extract
1/2 to 1 cup bittersweet chocolate chips
2 1/2 cups quick cooking or old-fashioned oats
3 Tbsp cocoa powder
1 cup coarsely chopped almonds (toasted is optional but awesome)

1.  In a medium saucepan, melt the peanut or almond butter ad coconut oil over medium heat, stirring constantly, until melted and smooth.  Off the heat, stir in the honey and vanilla until combined.

2.  Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).

3.  Add the oats, cocoa powder and almonds and stir until well- combined.

4.  Drop by heaping spoonfuls onto parchment-lined baking sheets.  Refrigerate until set.

5.  The cookies will keep in a tupperware-type container  (layered between sheets of wax paper or parchment) in the refrigerator for a week or more. 

Balsamic Chicken

6-8 (9 oz) raw boneless skinless chicken breast halves
1 1/2 tsp fresh rosemary, minced or 1/2 tsp dried rosemary
2 garlic cloves, minced
1/2 tsp fresh ground black pepper
1/2 tsp salt
2 Tbsp extra virgin olive oil
1/4 cup balsamic vinegar

1.  Rinse the chicken and pat dry.  Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well.  Place chicken in a large bowl.  Drizzle with the oil, and rub with the spice mixture.  Cover and refrigerate overnight.

2.  Preheat oven to 450 degrees.  Spray a heavy roasting pan or iron skillet with cooking spray.  Place chicken in pan and bake for 10 minutes Turn chicken over.  If drippings begin to stick to the pan, stir in 3-4 Tbsp water.

3.  Bake about 10 minutes until thermometer registers 160 and juices run clear.  If the pan is dry, stir in another 1-2 Tbsp of water to loosen the drippings.  Drizzle the vinegar over the chicken in the pan.

4.  Transfer the chicken to plates.  Stir the liquid in the pan and drizzle over the chicken.

Serves 6
Recipe: by Amanda Glover Knudsen

Chocolate Dump It Cake

2 cups sugar
4 oz unsweetened chocolate
1 cup of butter
1 cup water
1 cup milk
1 tsp apple cider vinegar
2 eggs
 2 cups flour
 2 tsp baking soda
1 baking powder
 1 tsp salt
1 tsp vanilla

Heat sugar, unsweetened chocolate, butter and water on stove in a pot.  whisk on medium-low until melted.  Take off the stove. It will continue to cook but hopefully will be warm and not hot. Combine milk and apple cider vinegar together and add to pot.  Add eggs and whisk together.  In a separate bowl add dry ingredients flour, baking soda, baking powder and salt.  Pour dry mixture into the chocolate pot slowly and whisk. Lastly add the vanilla extract.   Pour into a tube cake pan that has been sprayed and floured (it has a hole in the middle).  Bake at 375 degrees for 30-35 minutes.  Will be done when it bounces back after being pressed. The toothpick method doesn't really work with this cake. Cool cake completely.  Turn upside down on a platter to frost for a smooth side.

Frosting
1 1/2 cup chocolate chips
1 1/2 cup sour cream (room temperature, NOT cold)

Melt chocolate in microwave for 30 seconds and then 15 second increments until melted.  Whisk sour cream a little at a time. Should look like pudding.

Zucchini Enchilada

1 Tbsp extra-virgin olive oil
1 cup leeks, chopped
1/4 tsp kosher salt
1 clove garlic, minced
1 tsp ground cumin
1 tsp chili powder
18 oz shredded chicken breast
1 cup red enchilada sauce
2 1/2 lb zucchini, halved lengthwise
1 cup shredded low fat Monterey Jack cheese
1 cup shredded low fat cheddar cheese
2 Tbsp sour cream, for drizzling
fresh cilantro for garnish

Preheat oven to 350 degrees.  In a large skillet over medium heat, heat oil.  Add leeks and season with salt.  Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.  Add shredded chicken and 2/3 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.  Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.  Roll up and transfer to a baking dish.  Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack. Bake until cheese melts, 20 minutes. Garnish with sour cream and cilantro and serve.