Chicken Cordon Bleu Casserole

This new recipe for chicken cordon bleu casserole was super yummy and super easy to make!!! I will definitely be adding this to the list of dinners we make more regularly.  I found this recipe off Pinterest and the original source is from Six Sisters Stuff.  I stayed true to the original recipe but you could probably add in other vegetables if you wanted.

Chicken Cordon Bleu Casserole

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon, Dijon mustard
4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces
3 cups fresh broccoli florets
2 cups cooked, chopped ham
Slices of extra thin Swiss cheese - the recipe called for 6 but the package I had bought had 8 so I used all

Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2 qt casserole dish or 9x13 cake pan sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.

Taste Test Tuesday - Ravioli Soup

Taste Test Tuesday - Ravioli Soup

Ingredients:
1lb. ground beef or italian sausage (I opted for the ground beef)
1/2 cup diced onion
2 stalks celery, diced
1 Tbsp olive oil
2 tsp garlic salt
1 tsp dried basil
1/4 tsp dried oregano
1 cup diced zucchini
28 oz. can crushed tomatoes, undrained
4 cups chicken broth
9-12oz small cheese ravioli, cooked
grated parmesan

In a large soup pan, brown the ground beef with the celery and onion.  Season with the garlic salt, basil, and oregano.  Cook until the meat is crumbly and no longer pink.  Add olive oil and saute zucchini for a minute or two.  Add the chicken broth and canned tomatoes.  Bring to a boil, then turn down and simmer for a few minutes.  Add the ravioli.  Serve with parmesan on top.

I tried this soup a while back and it was delicious!  I bought the precooked ravioli so I didn't need to do any prep before hand with that and it made this soup very easy to make.  I love meals that are one pot, quick, easy, and taste good!

Taste Test Tuesday - Fruit Salsa

Taste Test Tuesday - Fruit Salsa
Source: Kimberly Clark Health Services

Ingredients:
8 oz. can of crushed pineapple, drained
1 cup strawberries, chopped
2-3 kiwis, chopped
1 large orange, chopped
multi grain chips
1 Tbsp lemon juice
1-2 tsp sugar

Chop all the fruit up in to salsa size pieces and mix together.  Add the lemon juice and sugar, as needed.  Serve cold with multi grain chips or any tortilla chip.

I recently took a health class through the health center at my work and they talked quite a bit about healthier snack options.  They had this very recipe there for us to try and it was so good that I made it for our next cookout.  Everyone seemed to enjoy it.  It was a nice alternative to the typical salsa and is really great for this hot weather we have been having.  And on a great note, it's healthy for you!  I think you could add just about any fruit you wanted to this recipe too.

Taste Test Tuesday - Pesto Chicken Paninis

Pesto Chicken Paninis
Source: me!

Ingredients:
4 oz. chicken breast - one per sandwich
Bread - 2 slices per sandwich, any bread will do really, I chose a hearty italian
Pesto sauce
Fresh mozzarella


I used our George Foreman grill to make these paninis and I have to admit, this is the first time I have ever used that little machine, and we've had it for about 5 years!  It has now turned into my panini grill!  Cook your chicken on the grill until done, when there is no more pink inside.  Place the cooked chicken in a bowl, covering it with the pesto sauce.  I just chose to buy the dry pesto sauce that you mix with water and olive oil.  It is so simple!  Let the chicken marinate in the pesto sauce for about 5 minutes.  Now build your panini.  Butter one side of each piece of bread.  Place one slice, butter down on the grill.  Layer on a piece of pesto chicken and a few slices of the fresh mozzarella.  Top with the second piece of bread, butter up this time.  Close the grill and cook.  I just kept checking to see when the bread looked about done and the cheese was starting to melt.  It's kind of like making a grilled cheese sandwich.

The results on this panini.....DELICIOUS!  I wasn't so sure if Adam would care for the pesto sauce but he said these were really good too.  This is definitely going to be a regular meal in our house.  I can't wait to try out some other panini ideas I have as well.

Taste Test Tuesday - Chocolate Eclair Dessert

Taste Test Tuesday - Chocolate Eclair Dessert
Source: Mom

Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 eggs
1 large and 1 small package instant vanilla pudding
4 cups milk
2 - 8oz cream cheese
12 oz cool whip
chocolate syrup
maraschino cherries

Boil water and butter.  Remove from the heat and mix in flour, with a mixer.  Beat eggs in one at a time. Spread this in a greased 11x17 jelly roll pan.  Bake at 400 for 30 minutes.  Let crust cool.

Beat 1 cup milk with softened cream cheese.  Add the rest of the milk and pudding, mix until smooth.  Spread onto of cooled crust.  Spread the cool whip on top of pudding filling.  Drizzle with chocolate syrup and garnish with cherries (about one on each piece that will be cut).
Unfortunately I forgot to take a photo of this ridiculously yummy dessert.  Next time I make it I will and update this listing.  Not only is this dessert delicious but it's also so pretty!  It makes a very large batch so it works out great for taking as a dish to pass.  I also love that this dessert is very light and doesn't make you feel so guilty after eating it.

Taste Test Tuesday - Chicken Stuffed Shells

Chicken Stuffed Shells
Source: modified from

Ingredients:
1 lb. ground chicken, cooked
2 cups shredded mozzarella cheese
1 box jumbo shell noodles
1/2 can of artichokes, chopped
1 jar of your favorite spaghetti sauce (we choose Tomato and Basil Prego)
8 oz. cream cheese

Preheat your oven to 350.  Mix the cream cheese with the ground chicken and add seasonings as you desire.  I added a little garlic powder and seasoning salt.  I also chose to mix in some chopped artichokes and half of my shredded mozzarella cheese.  These weren't in the original recipe I found but I thought they would pair well with the chicken and cream cheese.

In a large pot cook the jumbo noodles according to their package instructions.  Once shells are cooked and cooled, fill with the chicken cream cheese mixture.  Place these in a 9x13 baking dish.  Cover the noodles with your spaghetti sauce and then top with the remaining mozzarella cheese.  Bake for 25 minutes or until the cheese has melted.

This is what happens when I have no meal planned and I simply look in the cupboards and freezer for ingredients I have.  I then searched online for recipes using those ingredients and modify as necessary.  I would say this was a good pasta dish, very creamy, very NOT healthy!!

Taste Test Tuesday - Peanut Butterscoth Chocolate Crispy Bars

Peanut Butterscoth Chocolate Crispy Bars (aka Scotcharoos)
Source: Annie's Eats

Ingredients:
6 cups puffed rice cereal (buy generic store brand!)
1 cup creamy peanut butter
1 cup honey
1 cup sugar
12 oz. semi sweet chocolate chips
12 oz. butterscotch chips

In a large bowl add the puffed rice cereal and peanut butter, but do not mix together.  Spray a 9x13 baking pan with cooking spray.  Set both aside.

In a medium saucepan heat the honey and sugar.  Stir this occasionally until it starts to boil.  Remove from the heat and pour over the rice cereal and peanut butter.  Spray a spatula with cooking spray (this really helps!!!) and mix the mixture until the peanut butter has completely melted and the cereal is coated.

Press this into the baking pan evenly.  Either with a doubler boiler or in the microwave in a glass bowl (I choose for the microwave option) melt the chips together until they are shiny and smooth.  Stir together and pour over the cereal layer.  Spread this evenly.  Cover and chill until the top layer of chocolate is set, which is usually about an hour or less if you put in the fridge.

We love scotcharoos in our house but I've only ever made them with karo syrup before.  I always seem to boil it too long and I end up with very hard to cut and hard to eat scotcharoos.  So when I saw this recipe that instead of syrup combines honey with the sugar I thought I'd give it a try.  They were a bit tough to cut at first because I had them cooling in the fridge but I was pleasantly surprised when I bit into one, not hard at all!  This recipe will be replacing my karo syrup one!

Taste Test Tuesday Remix

Not quite a Taste Test Tuesday but wanted to share a recipe I recently tried.  I hate how sometimes the dog smell seems to take over our house and I don't want that to be the first thing people smell when they come in the door.  We were having a cookout last weekend so I thought I'd try a recipe I found here about making your house smell yummy.  All you do is take a sauce pan about half full of water.  Take three average size oranges and peel it.  To save time I just sliced the rinds off.  Throw those in the pot along with 1/2 tsp of cinnamon.  Bring it to a boil and then let simmer on the stove for as long as you want.  It makes the house smell heavenly!!!

Taste Test Tuesday - Butterfinger Blondies

While I have been somewhat decent at updating this on our lives and mostly Aubrey, I have not been so good on posting recipes I have tried out.  So I'm introducing Taste Test Tuesdays!  Every Tuesday I will try my hardest to post a new recipe within the week that I have tried.  And I will give a little review on it as well.  So here goes.

Butterfinger Blondies
source: Six Sisters' Stuff

Ingredients
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars) 

Preheat oven to 350°
Cream butter and sugars in mixing bowl.  Add the vanilla and eggs and mix.  On low add your dry ingredients until just combined.  Stir in your chopped Butterfinger.  Spread in a greased 9×13 baking dish and bake for 25 minutes until center is just set.  Remove from oven and cool completely.

Buttercream Frosting Ingredients

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Cream the butter and shortening together until smooth.  Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth and spread on your cooled blondies.  Sprinkle the chopped Butterfinger on top of the frosting.

Adam is a huge fan of butterfinger candy bars so when I saw this recipe I knew I had to try it.  I made it for a cookout we had with friends and I think just about everyone agreed....these blondies are heavenly!  We all tried to not think about the amount of calories in each bar as we chowed down.  My favorite candy bar is Heath and I think this recipe would be awesome with those.  Definitely going to put that on the recipe to do list!!!

Celebrating Baby!

I recently co-hosted a baby shower for a dear friend and I am so so so happy for her and her husband that they will be welcoming a little one this year.  The nursery has a vintage feel with lots of cute little colorful animals so I opted for an owl theme, in the nursery colors. 

For the cake I used inspiration from Pinterest with the colored layers and the adorable Mommy and Baby owl topper came from Love Felt XoXo on etsy. 

Muffin brownies with a rolo center

Super yummy red velvet cake pops that my mom made

Chocolate Chip Cookie Torte

I found this recipe on Pinterest and the original link is found here.  This is so delicious and yummy that I made it for Christmas and a week later for New Years.  Warning: only make this for a party so that others eat it, otherwise you will eat it ALL!!!!

Chocolate Chip Cookie Torte

Ingredients:

16 oz refrigerated chocolate chip cookie dough

8 oz cream cheese, softened

1 c. powdered sugar

12 oz frozen whipped topping, thawed, divided

3 c. cold milk

1 package (3.9 ounces) instant chocolate pudding mix

1 package (3.4 ounces) instant vanilla pudding mix

Chopped nuts and chocolate curls, optional - I used peanutes and then just shaved chocolate from a hershey bar

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.

In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.

Cover and refrigerate for 8 hours or overnight until firm.

Beef Empanadas

One of my favorite things to get at Mexican restaurants is empanadas.  They are so yummy, especially when you top them with fresh guacamole and sour cream!  My favorite ones are from a Mexican restaurant in Oshkosh so I searched and searched online looking for a similar style but came up endless.  Here is my attempt at creating them without a recipe.

Beef Empanadas

Source: Me!

Ingredients:

1lb. ground beef

1 small onion, chopped

1 clove garlic, minced

1 Tbsp. olive oil

salt, to taste

pepper, to taste

1 package frozen puff pastry, thawed

1 egg, beaten

1 c. frozen peas

1 c. frozen carrots

Roll out the two sheets of thawed puff pastry with a rolling pin until the sheet has not quite doubled in size.  Either cut 8 10" circles out of the dough, or cut each sheet into 4 squares.  Traditional empanadas are a circle and then when cooked are a half circle, but to make life easier and not waste any dough, I just cut mine into squares.  They taste the same!

Heat the olive oil in a large skillet over medium heat.  Add the chopped onion and minced garlic and cook until soft.  Add the ground beef and cook until browned, adding salt and pepper to taste.  Add the peas and carrots until cooked.

Spoon the beef and vegetable mix into each puff pastry circle or square.  Fold the dough in half and be sure to pinch shut on all sides.  Brush each empanada with a beaten egg.  Cook on a baking sheet at 350 for about 20 minutes or until the dough becomes golden brown.

I will admit, these were no where near as good as my favorite ones from the restaurant.  The dough was thicker/puffier but the insides tasted just the same!!!  I'm starting to think that the restaurant ones might be deep fried.

Turtle Cheesecake

Turtle Cheesecake
Source: Foodnetwork.com

Ingredients:

1 1/4 c chocolate cookie crumbs - I opted for Graham cracker crumbs instead

1 c sugar, plus 4 Tbsp

4 Tbsp unsalted butter, melted

5 - 8 oz cream cheese softened to room temperature

1 1/2 tsp vanilla

2 Tbsp flour

1 c semisweet chocolate chips, plus 1 cup melted

1 c sour cream

4 eggs

Topping:

3 Tbsp unsalted butter, melted

1 c semisweet chocolate chips

1 c caramel

1 c pecans

Preheat oven to 325 degrees.

Lightly grease a 9 inch springform pan.  Combine the cookie crumbs, 4 tablespoons of sugar, and the melted butter.  Pour the crumbs into the bottom of the springfoam pan and press out evenly.  Set aside.

In a large bowl, mix cream cheese, sugar, and vanilla.  Add the flour and blend until smooth.  Fold in 1 cup of chocolate chips.  Pour in melted chocolate chips and sour cream and mix well.  Add the eggs, one at a time at low speed.  Pour this filling into the pan and bake for 50 - 60 minutes, until the center is almost set.  My oven is old and took me a little longer than an hour.  Let the cake cool for about 10 minutes and then run a knife along the sides of the pan.  Refrigerate for at least 8 hours or overnight.

In a small saucepan, melt 3 tablespoons of butter and pour in chocolate chips and mix on medium-low heat.  Pour this over the chilled cake and refrigerate for 10-15 minutes.  In another sauce pan, combine the caramel and pecans (I'd recommend chopping these up) and bring to a boil.  Let this boil for about 2 minutes, constantly stirring.  Let it cool for about 3-5 minutes and then pour onto cake.  Serve immediately for a warm topping or refrigerate until ready to serve.

I made this for a Thanksgiving get together and it went over really well!  I will say...it was much too rich for me, but I'm not a huge chocolate lover.

Stuffed Blueberry French Toast

Stuffed Blueberry French Toast
Source: Mom

Ingredients:

1 loaf unsliced white bread

4-5 cups fresh or frozen blueberries

8 oz. cream cheese

1/2 c. sour cream

1/2 c. sugar

1 tsp vanilla

1/2 loaf french bread

7 eggs

1/2 tsp nutmeg

1 1/2 c milk

1 1/2 c half and half

1/2 tsp cinnamon

powdered sugar

Cut white bread into cubes and remove the crust.  Place in a 9x13 greased pan.  Top the bread with the rinsed blueberries.  Microwave the cream cheese for 1 minute to soften and add to it the sugar, sour cream, and vanilla.  Once this is mixed pour it over the top of the blueberries.  Cut french bread into 1" slices, about 10 of them and place on top of the cream cheese mixture.  Beat the eggs, milk, half and half, cinnamon, and nutmeg.  Pour this over the bread and then cover and refrigerate overnight.  Bake at 350 for 45 minutes with the aluminum foil on.  Remove the foil and bake for another 15 minutes.  Let this sit and cool for a few minutes before slicing into it and top with powdered sugar if you desire.

I made this for our Thanksgiving brunch with Adam's family and it turned out really yummy.  We usually go to IHOP to eat after the Turkey Trot and his mom and I always get the blueberry stuffed french toast so I thought I'd give it a try on my own.  The recipe actually makes enough to feed 10 but I cut it down and only made a half portion.  I will note it also does not taste quite as good as the IHOP version but it will do!

Ground Turkey Risotto

This risotto is sooo yummy!!! I started with an original recipe called Spring Green Risotto but after needing some protein with our meal the other night I changed up the recipe a bit and added in some ground trukey and got rid of a few of the other ingredients.

Ground Turkey Risotto

Ingredients:
5 c. chicken broth
1 1/2 Tbsp olive oil
1 1/2 Tbsp unsalted butter
1 1/2 c. Arborio rice - I bought a small bag and just used all instead of measuring out
2/3 c dry white wine
1 lb. asparagus - be sure to use either fresh or frozen
10 oz. frozen peas
1 Tbsp freshly grated lemon zest
2 tsp kosher salt
1 tsp pepper
2 Tbsp lemon juice
1/3 c marscapone cheese - I use cream cheese instead.  It tastes just as yummy and is more affordable.
1/2 c parmesan cheese

In a medium sauce pan heat the chicken broth over medium heat until simmering.  Reduce the heat to medium low and keep the broth warm.

Heat the olive oil and butter in a large saute pan.  Add the rice and stir to coat, cooking for about 1 minute.  Add the white wine and simmer over medium-low heat, stirring until it has been absorbed.  Add the chicken broth, 2 ladles at a time, continuously stirring so the rice absorbs the chicken broth before adding more ladles.

Meanwhile, brown the groung turkey, cut the asparagus into one inch pieces and blanch until they are crisp-tender (skip this step if you used frozen - just thaw it out then).

After about 15 minutes from adding the chicken stock, add the asparagus, peas, and ground turkey to the risotto.  Stir in lemon zest, salt, and pepper.  Continue cooking and adding the broth until the rice is tender but firm.  The whole process from start to finish should take about 25 minutes.

When the risotto is done, remove it from the pan and mix in a bowl with lemon juice, cream cheese/marscapone cheese, and parmesan.  Stir until the cheese is all melted and risotto is creamy.  Serve immediately.

By adding the ground turkey to this recipe it really  makes this a stand alone meal and you don't need to serve much else with it.  This recipe is also just as yummy for a vegetarian version without the meat!   Enjoy!

Cinnamon Sugar Snackers

Cinnamon Sugar Snackers

Source: Pillsbury

Ingredients:

2/3 c sugar

1 Tbsp cinnamon

1/3 c margarine or butter, melted

1 12 oz can refrigerated buttermilk biscuits

Heat oven to 400.  The recipe calls for lightly greasing the cookie sheet, but from my experience really grease it up or the cinnamon mixture really sticks to it! 

In a small bowl combine the sugar and cinnamon.  Separate the dough into 10 biscuits.  The recipe suggested to cut the biscuits into 3 layers.  I could not successfully cut them into layers so instead just cut them in half, forming half circle pieces.  Dip each piece into the melted butter and then into the sugar mixture, coating all sides.  Place on the cookie sheet and bake for 6-8 minutes.  Serve warm.

We also had these with some icing and they were pretty yummy.  They tasted similar to monkey bread - like the ones that end up a little crunchy.

Adventures in Baby Food

I decided to start making and freezing some baby food to prepare for when Aubrey starts eating food. It is the perfect time to make food with fresh vegetables being in season (it also helps that my family has a vegetable and fruit stand so I got lots of these for free!) It actually is VERY easy to make baby food. Depending on the type of vegetable or fruit, you either bake, boil. or steam and then puree. Here are some photos of the squash I recently made. I have also made green beans, apples, peaches, and sweet potatoes. Next to make includes peas, carrots, and a mixture of sweet potatoes with apples. Hopefully in a few months Aubrey enjoys all of these!!!

It's really easy to store the baby food in ice cube trays.  I froze mine and then stored in freezer ziploc bags until Aubrey is ready to try them!

Stuffed Crab Shells

These turned out super yummy but let me tell you...they take a lot of work to make, especially when you have a 2 month old who is awake while you're trying to make them.

Stuffed Crab Shells

Ingredients:

12 oz large pasta shells (you will use around 20)

2 Tbsp extra virgin olive oil

1 red bell pepper, diced

2 stalks celery, diced

1 medium onion, diced

3 garlic cloves, minced

1 lb lump crab meat - to save money I just used the imitation crab meat and cut it up smaller

1/4 c fresh minced parsley

3 oz Gruyere cheese, shredded - Gruyere cheese is not in our budget - it's $20 for 1 lb! so I substituted shredded swiss cheese instead

Bechamel Ingredients:

4 Tbsp unsalted butter

5 Tbsp all-purpose flour

3 c milk

3/4 tsp salt

1/4 tsp pepper

3 oz Gruyere cheese - again I used swiss cheese instead

Cook the pasta to just under al dente.  You will have more pasta shells than you need but sometimes they break so that is okay.

Heat the olive oil in a skillet over medium-low heat.  Add the pepper, celery, and onions and saute until softened but not brown, about 10-15 minutes.  Add the garlic and saute another 1-2 minutes, stirring constantly.

For the Bechamel: In a sauce pot over medium-low heat, warm the milk just until it comes to a very gentle simmer.  In a separate sauce pot over medium-low heat, melt the butter and then whisk in the flour.  Cook the butter/flour mixture(roux) for about 3 minutes, whisking the entire time.  Gradually whisk the hot milk into the roux, then add salt and pepper.  Turn the heat up and bring mixture to a boil for 3 minutes, stirring constantly.  Turn heat off and whisk in the swiss cheese.

Preheat oven to 350 and grease a casserole dish.  In a large bowl, combine the cooked vegetables, crab, parsley, 1 cup of Bechamel, and 1/4 tsp salt.  Stuff the crab mixture into the shells and arrange in the casserole dish.  Pour the remaining Bechamel on top of the shells.  Bake for 20 minutes, then sprinkle the remaining swiss cheese on top and bake for another 10 minutes.

BLT Roll Ups

I made these for a family cookout and they were definitely a hit - a yummy appetizer or snack!

BLT Roll Ups

Ingredients:

6 8 inch flour tortillas

6 oz cream cheese, softened

3 Tbsp ranch dressing

12 pieces of bacon, cooked and crumbled (I opted for turkey bacon)

1 c. shredded lettuce
1 large tomato, diced

Combine the cream cheese with the ranch dressing and mix until combined.  Spread this out evenly on the tortillas in a thin, even layer.  Sprinkle the bacon, tomatoes, and lettuce evenly among the tortilla shells.  Starting at one edge, roll the tortilla up tightly into a spiral shaped log.  For easier cutting, place the rolls in the refrigerator to cool and harden for at least 30 minutes.  Slice each log into 1 inch sections.  You can serve these with ranch dressing as a dipping sauce but I think they are tasty as is!

Stuffed Zucchini Boats

Since Aubrey has been born I really haven't been cooking or baking much so I set a goal for myself.  I am going to make 2 new recipes a week and get them posted on here.  I have so many new recipes laying around and this will help me get through them and weed out the good and bad ones!

Another use for the abundance of zucchini everyone seems to have this summer!  I was hesitant at first with this recipe but figured I'd give it a try at least once.  I'm really glad I made this one.  It's almost like a take on stuffed peppers, which are one of our favorite meals!

Stuffed Zucchini Boats

Ingredients:

2 - 6 inch zucchinis or 1 - 12 inch

2 Tbsp. olive oil

1/2 c. chopped onion

3 cloves minced garlic

1/2 c. chopped mushrooms Neither of us like mushrooms so I left these out

1 lb. ground turkey or turkey sausage

2 Tbsp. dry white wine

2-3 tomatoes, seeded and diced

3 Tbsp. chopped fresh basil

1 tsp. minced fresh rosemary

3/4 c. shredded parmesan cheese

1 egg, lightly beaten

1/2 tsp. salt

1/2 tsp. pepper

Cut zucchini in half lengthwise and scoop out the insides, leaving the shell about 1/4 inch thick. Reserve half of the insides.

In a skillet on medium-high heat, heat 1 Tbsp. olive oil. Saute the onion and garlic until tender, about 4-5 minutes. Add the mushrooms and zucchini insides and saute another 2 minutes. Remove from the heat.

Heat the remaining 1 Tbsp. olive oil in a skillet on medium-high heat and crumble the turkey and cook until lightly browned on all sides. Stir in the cooked onion and mushroom mixture. Add the wine to the pan along with the tomatoes, basil, and rosemary. Cook for 1 more minute, then drain excess fat and remove from the heat.

Preheat oven to 375 degrees. Once the turkey mixture has cooled a bit, mix in the parmesan, egg, salt, and pepper. Fill the zucchini shells with the mixture. Fill a baking dish with 1/4 inch water and place the filled zucchini shells in the pan. Bake for 40 minutes until the turkey turns golden brown. Remove from the pan and serve immediately.