Breadless Stuffed Zucchini

Breadless Stuffed Zucchini

1 zucchini, 12 to 18 inches
1 1⁄2 to 2 pounds ground beef or meatloaf mix (equal amounts beef, pork and veal)
16 ounces corn
1 onion, chopped
1 green pepper, diced
1 tomato, chopped
4 eggs
1 to 3 teaspoons minced garlic
1 to 3 teaspoons basil
1 to 3 teaspoons parsley
1 to 3 teaspoons black or crushed red pepper
1 to 2 teaspoons horseradish, optional
Sea salt to taste
Grated or sliced mozzarella cheese 

Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.

Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place in prepared dish, hollow side up.

In large bowl, combine remaining ingredients, except cheese. Place mixture in hollows in zucchini. Add water around zucchini to 1-inch depth.

Cover with foil, and bake for 1 to 2 hours, or until zucchini is tender.

Remove foil and top with cheese. Bake for an additional 10 minutes, or until cheese is melted.

Crock Pot Chicken Taco Chili

I found this from redsie05. I certainly don't do Weight Watchers, but this recipe is yummy! I changed it around to suit our tastes and cooking style, of course.

Crock Pot Chicken Taco Chili

1/2 onion, chopped
10 oz (dry) EACH black beans and pinto beans, soaked and cooked (can sub 16 oz canned beans if desired)
16 oz can tomato sauce
1 pound bag frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1/4 cup taco seasoning
2 tbsp cumin
2 tbsp chili powder
4-5 boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro (optional)

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Sprinkle with fresh cilantro, if desired. Top with shredded cheese and sour cream.

Albers Cornbread

Albers Cornbread
2 cups Albers yellow cornmeal (It really must be Albers.  I've made it with others and Albers is FAR superior.)
2 cups all purpose flour (You can use 1 white and 1 pastry wheat, if you wish)
1/2 cup sugar
2 tbsp baking powder
2 tsp salt
2 cups milk
2/3 cups oil
2 eggs, lightly beaten

Preheat oven to 400. Grease a 9x13.
Combine dry and wet ingredients well in separate bowls. Add wet to dry and mix just until blended. Pour into prepared pan. Bake for 20-25 minutes or until it passes the toothpick test.

For muffins you use can use paper liners or simply grease the tins, fill 2/3 full and bake for 15 minutes.

You may halve the recipe and use an 8x8.

Corn Chowder

Corn Chowder
8 cups frozen corn
4 (or more, depending on size) baking potatoes
1 onion, chopped
1/4 cup butter
1/4 cup flour
8 cups milk (you can use evaporated milk rather than liquid, if you'd like)
salt and pepper to taste

Saute the onion in the butter till transparent and softened. Whisk in the flour until smooth, add milk, potatoes, and corn. Bring heat up to hot, but not boiling, then cover and reduce heat to a simmer. Simmer for 30 minutes until the potatoes are tender. Salt and pepper to taste.