Chicken and spinach stuffed zucchini boats wrapped in bacon




Serves 8

Each serving provides
1 leaner
1 fat
2 condiments
3 greens

Each serving depends on the size of each zucchini you are using. The picture above was with medium sized zucchini so I got 2 ( as pictured) per serving.


Preheat oven to 350.

Weight out 3 lbs. whole zucchini's for 8 servings. Take your zucchini and cut them in half lengthwise. Scoop out the middle. set the boats on a cookie sheet.

filling:
4 oz.softened cream cheese
1 cup plain reduced fat Greek yogurt
1 3/4 lb. chicken breast cut into bites size pieces.
1 tablespoon garlic powder
1 tsp. Italian seasoning
1 tsp. salt
1 cup chopped hearts of palm; drained
6 oz. or 2 handfuls of fresh spinach
8 oz. shredded mixed low fat cheese

Mix the cream cheese, yogurt, shredded low fat cheese; garlic powder, Italian seasoning and salt together and set aside. Cut up your chicken into cube size pieces and put in a bowl with the fresh spinach and  hearts of palm. Cook in a  pan till the chicken is cooked almost through. ( note; you want to cook the chicken 50% in the pan because its going to cook more in the oven after its stuffed.) the spinach will be wilted but not burned. Remove from the heat and add to the cream cheese mixture. Immediately stuff mixture into each zucchini boat.

Wrap each boat with turkey bacon. 1 slice per serving. I cut 1 slice lengthwise because I had 2 boats per serving.

Bake for approximately 30 minutes but again it all depends on the size of your zucchini. I stuck a fork to check doneness of mine. I like the zucchini to be al dente.











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