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Celery or Cucumbers?!!

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Hey there, Today from one of my affiliate Emails, I will share with you not only the opportunity to join with my Email Newsletters, but a great E-Report to help you in knowing the best veggies to use with making your Juices or Smoothies!

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Health and Wellness Blog

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Brussels Sprouts in Garlic Butter

This is a recipe from Joy of Cooking…

brussel-sprouts-in-garlic-butter

Brussels Sprouts in Garlic Butter

TOTAL TIME
25mins
PREP 10 MINS
COOK 15 MINS

SERVINGS 2-4 UNITS

This is a recipe from Joy of Cooking… It’s imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

INGREDIENTS
brussel-sprouts-in-garlic-butter15 Brussels sprouts, halved lengthwise
1 1â2 tablespoons butter
1 1â2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated…

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Brussels Sprouts in Garlic Butter

TOTAL TIME
25mins
PREP 10 MINS
COOK 15 MINS

SERVINGS 2-4 UNITS

This is a recipe from Joy of Cooking… It’s imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

INGREDIENTS
brussel-sprouts-in-garlic-butter15 Brussels sprouts, halved lengthwise
1 1â2 tablespoons butter
1 1â2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper

DIRECTIONS

Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.

Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.

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Mushroom-stuffed Zucchini Boats

Mushroom-stuffed Zucchini Boats Calling all Zucchini Lovers!!!   Here’s Zucchini Recipe that definitely will be “Happy Boating”!! Ingredients 5 zucchini ¼ cup vegetable broth 1 teaspoon olive oil ¼ cup onion, minced 2 cups mushrooms, chopped 1 ounce sun-dried tomatoes 1 cup bread crumbs 3 tbsp parmesan cheese ¼ cup fresh parsley 2 tbsp fresh chives 1 teaspoon fresh basil Directions Preheat…

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Mushroom-stuffed Zucchini Boats

Mushroom-stuffed Zucchini Boats

Calling all Zucchini Lovers!!!   Here’s Zucchini Recipe that definitely will be “Happy Boating”!!

Ingredients
5 zucchini
1/4 cup vegetable broth
1 teaspoon olive oil
1/4 cup onion, minced
2 cups mushrooms, chopped
1 ounce sun-dried tomatoes
1 cup bread crumbs
3 tbsp parmesan cheese
1/4 cup fresh parsley
2 tbsp fresh chives
1 teaspoon fresh basil
Directions
Preheat oven to 350 degrees. Line large baking sheet with aluminum foil.

Cut 4 zucchini in half lengthwise, scoop out and discard the seeds. Sprinkle the interior of the zucchini halves with salt and invert on paper towels for 10 minutes to drain. Rinse zucchini to remove salt and pat dry with paper towels.

Finely chop the remaining 1 zucchini.

In large non-stick pan, combine the broth and oil over medium-high heat. Add the onions, mushrooms, tomatoes and chopped zucchini. Cook, stirring frequently, for 5 to 8 minutes, or until the mushrooms are very soft and begin to brown.

Remove from the heat and add the bread crumbs, Parmesan, parsley, chives, basil, and pepper, if desired.

Pack the stuffing into the zucchini halves and place on baking sheet. Bake for 25 minutes, or until filling is lightly browned and zucchini shells are tender.

Categories
Side Dish
Nutrition Facts
Serving Size: 1 serving (346.6 g)
Amount Per Serving % Daily Values
Calories 188 Calories from Fat 39

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Zucchini Boats- "Happy Boating"