You simply need to rinse the beans and veggies, slice the onion, and cut the broccoli into florets. Using a paper towel or clean kitchen towel, pat the chickpeas and veggies dry before adding the olive oil and seasonings. The wetter they are, the more they will steam and not roast.

About half way through baking I gave it all a good stir and topped with crumbled feta cheese. Continue roasting until onions are translucent, tomatoes begin to blister and pop, and broccoli is tender and begins to brown. If you prefer you can leave it in another 5-10 minutes for a “crispier” broccoli. 

Once it’s done cooking, give it a BIG squeeze of fresh lemon juice. Serve with additional lemon wedges and red pepper flakes if desired.

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Roasted Chickpeas with Broccoli

Course Main Course, Side Dish

Cook Time 40 minutes minutes

Ingredients

• 1-2 15 ounce cans chickpeas rinse, drain, and pat dry
• 2 bunches broccoli florets (about 4 cups) rinse and pat dry
• 1 medium yellow onion peel and cut into thick slices
• 1 pint cherry tomatoes rinse and pat dry
• 3-4 TBSP olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1 TBSP italian seasoning
• 8 ounce block feta cheese *crumble into big chunks
• 1 lemon 1/2 for juicing, 1/2 cut into wedges for serving
• crushed red pepper flakes *optional for serving

Instructions

• Preheat oven to 400 degrees.
• Line sheet pan with parchment paper or foil.
• Rinse and drain chickpeas. Pat dry with paper towel or clean kitchen towel.
• Rinse broccoli. Cut into florets. Pat dry.
• Rinse and pat dry cherry tomatoes.
• Peel and cut onion in half, then into thick slices.
• Place chickpeas, broccoli, tomatoes, and onion slices onto parchment lined sheet pan.
• Drizzle olive oil over veggies, toss lightly.
• Season with salt, pepper, garlic powder, and italian seasoning.
• Place sheet pan into preheated 400* oven and roast for approximately 20 minutes.
• Stir veggies, and add crumbled feta on top. Continue baking for another 20 minutes or until veggies are roasted to your desired doneness.
• Using half the lemon, squeeze the juice over roasted veggies.
• Serve with lemon wedges and red pepper flakes (for a little kick).
• Enjoy!

You might also want to try:

Loaded Smashed Potatoes

Orzo Salad

Lemon Dill Potato Salad  

The post Roasted Chickpeas with Broccoli appeared first on Joy In Every Season.

I love slow cooker meals, especially in the Fall and Winter. They just have a cozy comforting feel to them! This Fall Pumpkin Chili is definitely Fall comfort in a bowl. 

You begin by browning the ground turkey and adding in the onions and garlic. Once the meat is beginning to brown and the onions are a little tender, place all ingredients into your slow cooker. Easy Peasy! Dinner will be ready and waiting for you to dish it up!

Besides being a delicious, comforting, and healthy chili, once you add the toppings, it is such a pretty meal. We served ours with a side salad, some cornbread muffins, and a few of the Fall tortilla chips from Trader Joes. We also topped our chili with the Pumpkin Spiced Pumpkin seeds from TJ’s. They were a delicious addition the traditional chili toppings. 

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Fall Pumpkin Chili

A delicious pumpkin chili that is both delicious and healthy!

Course Main Course

Ingredients

• 2 lbs lean ground turkey
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp olive oil
• 1 small white onion chopped (about 1 cup)
• 4 cloves garlic crushed or finely chopped
• 1 15 oz can pumpkin puree (**NOT pumpkin pie filling)
• 3 15 oz can white beans (northern or navy) rinsed and drained
• 1 4.5 oz can diced green chile
• 2 cups chicken broth
• 2 tsp chili powder
• 2 tbsp cumin
• 1 tsp oregano
• 2 bay leaves

Optional toppings

• chopped red onion
• sour cream
• chopped cilantro
• grated cheese

Instructions

• Heat a large skillet over medium high heat. Add olive oil.
• Add ground turkey and salt & pepper. Break up turkey as it cooks. When meat is cooked, add in chopped onion and garlic. Cook together for 3-5 minutes. Transfer to slow cooker/crock pot.
• In slow cooker, along with cooked ground turkey, add: pumpkin puree, beans, green chiles, chicken broth, and spices (chili powder, cumin, oregano, bay leaves)
• Cook on low for 6-8 hours or 3-4 hours on high.
• Remove bay leaves before serving.
• Top with your favorite toppings and enjoy!!!

This recipe was inspired by Skinny Taste. 

Looking for other chili recipes? 

Sweet Potato Chili.

Chili Spaghetti

Classic Turkey Chili w/White Beans.  

The post Fall Pumpkin Chili appeared first on Joy In Every Season.

Start by gathering your ingredients.

In a large bowl, combine shredded chicken (this is a perfect recipe to take a rotisserie chicken shortcut), cream cheese, about half the enchilada sauce, and the green chiles. Not pictured, I also sprinkled in a couple teaspoons of taco seasoning. 

Layer, in a large casserole dish: sauce, tortillas, chicken mixture, grated cheese, and sauce. Repeat process. 

I did two complete layers and finished with tortillas, sauce, and cheese.

Cover with foil and bake until hot. Remove foil and heat (or pop under broiler) until top begins to brown. Let cool a bit before serving so that it “sets up.” 

Top with a dollop of sour cream and some fresh cilantro. 

I hope you and your family enjoy this Green Chile Chicken Enchilada Casserole as much as mine did! 

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Green Chile Chicken Enchilada Casserole

An easy to make with simple ingredients, delicious Green Chile Enchilada Casserole.

Course Main Course

Servings 6

Ingredients

• 1 28 oz can Green Enchilada Sauce (I used Las Palmas) divided (1/2 for mixing w/chicken, 1/2 for layering in cassorole)
• 4 cups Shredded cooked chicken I used rotisserie chicken
• 1/2 8oz block Cream Cheese 4oz, softened
• 4 cups Shredded cheese (Colby Jack or Mexican) reserve 1 cup for top of last layer
• 1 4.5 oz can Green Chiles (Ortega)
• 2 tsp Taco Seasoning
• 12 Yellow corn tortillas
• Chopped fresh cilantro *optional
• Sour Cream *optional

Instructions

• In a large bowl, combine shredded chicken, approx. one half of the enchilada sauce, cream cheese, green chiles, and taco seasoning.
• Coat bottom of a 9x13 baking dish with about 1/2 cup enchilada sauce.
• Layer 4 corn tortillas in baking dish. Cut in half as needed to fit.
• Top tortillas with chicken mixture, sauce, and cheese.
• Make another complete layer (tortillas, chicken, sauce, & cheese)
• End layering with tortillas, sauce, and cheese.
• Preheat oven to 350º. Cover with foil. Bake for 20-30 minutes. Then uncover and continue baking until it starts to bubble and brown on top. If you prefer, you can pop it under the broiler for the final few minutes. Keep an eye on it.
• Let cool enough to let it set up before serving.
• Top with sour cream and fresh chopped cilantro (if desired).
• ENJOY!

If you enjoy Mexican food, you might also enjoy:

Baked Burritos

Chicken Enchiladas

The post Green Chile Chicken Enchilada Casserole appeared first on Joy In Every Season.

Traeger Beef Fajitas

This recipe was inspired by Traeger and they’re definitely worth all the five star ratings! Traeger (or smoker grill) recipes can often seem overwhelming at first, but if you have all the ingredients the day before you plan to cook, they’re actually not as time consuming as it appears. There is usually a lot of wait time during the smoking process, but we enjoy a “Traeger day” as we call it. 

Back to the Beef Fajitas … I didn’t realize I was going to share this as a blog post, so the images are not quite up to par, and in fact, I didn’t even get a shot of the meat on the grill. 

• You start by marinating the meat for 3-4 hours 
• Smoke meat for approximately 45 minutes
• Once the meat is cooked, prep and cook onions & bell peppers
• Remove cooked veggies, slice cooked meat into fajita bite size pieces and sear in hot cast iron pan
• Heat flour tortillas in hot dry skillet to heat/lightly toast
• Assemble: meat, veggies, sour cream, cilantro 
• Enjoy!! 

There are no photos of the marinating or Traeger smoking of the meat. Above shows the final sear after it was sliced into fajita sized pieces. After I seasoned the veggies, I then cooked them until tender in the hot cast iron skillet. I seasoned them with Fiesta Rub from Hey Grill Hey. I love both the recipes and seasonings from Susie at Hey Grill Hey. 

Toast the flour tortillas for great flavor!! I used a large flat dry griddle which allowed me to heat 6 tortillas at a time. 

Now’s the best part. Top those tortillas with meat, veggies, and chopped cilantro! Don’t forget to add some sour cream!

Seriously, how good do these look! 

I hope you’ll give this recipe a try!

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Beef Fajitas

Citrus marinated, smoked beef fajitas, topped with seasoned grilled veggies.

Course Main Course

Author Joy in Every Season

Ingredients

• 2 lbs. flat iron or flank steak
• 4 bell pepper (red, yellow, or orange) sliced
• 1-2 yellow onions sliced
• 12 fajita size flour tortillas
• 1 bunch fresh cilantro chopped
• sour cream optional

Marinade

• 1/2 cup olive oil
• 1/2 cup orange juice preferably fresh squeezed
• 3 limes zested & juiced
• 4 cloves fresh garlic zested or crushed
• 3-4 TBSP fajita spice (plus extra for veggies if desired) (combo of cumin, chili pwd, oregano, salt, pepper)

Instructions

• Combine all marinade ingredients.

  In a large zip lock bag, add steak and marinade. Refrigerate for 2-4 hours.

  When ready to cook, remove meat from marinade and pat dry with paper towels. Discard marinade.

  Preheat Traeger to "super smoke" at 185• Place steak directly on grill and smoke for 45 minutes.

  Remove steaks, cover with foil, and set aside.

  In large cast iron skillet, add a little olive oil and saute sliced onion & bell peppers over medium high until tender. Add a little extra fajita seasoning if desired.

  Slice rested steak into bite sized slices.

  Remove cooked veggies, add a little more oil to skillet, and add sliced smoked steak to hot skillet. Sear steak. *if steak produces too much liquid, blot it out with a paper towel (use tongs, pan is very hot). Remember you want to sear the steak, not steam it.

  Preheat large flat skillet or griddle and lightly heat/toast flour tortillas. No oil is needed, place tortillas directly onto hot griddle.

  Serve meat & veggies in hot tortillas topped with fresh cilantro (and sour cream).

The post Beef Fajitas appeared first on Joy In Every Season.

 Pesto Pasta with Sausage is made with simple ingredients, but the flavor is big! I almost always have all of the ingredients on hand to make this meal.

• Bowtie pasta
• Your favorite sausage 
• Pesto sauce
• Tomatoes
• Onion and garlic
• Parmesan cheese

I tend to always have a few packages of my favorite sausage and either homemade or store bought pesto in the freezer. And of course, pasta, is a pantry staple. I’ve had to leave the out tomatoes in the past (and it was still yummy), but honestly, cherry tomatoes, onion, garlic, and parmesan are staples in my home. 

While the pasta is cooking, you begin by browning the onion, sausage, and garlic. 

Once the sausage & onions are cooked, add in the pesto sauce and tomatoes. Cook until the tomatoes begin to burst open. Drain the pasta (reserve 1 cup of cooking water). Add the pasta and about half of the reserved cooking water. Mix gently to combine. Add more cooking water if needed. Stir in parmesan cheese. 

Top with a little extra parmesan, serve and enjoy!!

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Pesto Pasta with Sausage

Pesto Pasta with Sausage is a budget friendly meal that the whole family will enjoy!

Course Main Course

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 1 pound Bow Tie Pasta
• 12 ounces Sausage (I used Aidells Mango sausage)
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 yellow onion (sliced)
• 1 tbsp crushed garlic
• 1 cup cherry tomatoes
• 1/2-3/4 cup pesto sauce (homemade or store bought)
• 1/2 cup parmesan cheese
• 1/2-1 cup "reserved pasta water" (save before draining pasta)
• red pepper flakes *optional

Instructions

• Slice sausages into 1/4" slices. Set aside.
• Peel and thinly slice onion. Set aside.
• Rinse cherry tomatoes. Set aside.
• Cook pasta "al dente" according to pasta directions.
• Add butter and olive oil to large saute pan. Heat, over medium/high heat until butter is melted. Add sliced sausage and cook until lightly brown. Add in sliced onions, reduce heat to medium and cook until onions are translucent. Add garlic and cook for a few minutes longer.
• Drain cooked pasta, reserving one cup of cooking liquid. Do not rinse pasta. Set aside.
• Add pesto sauce and cherry tomatoes to sausage and onions. Cook over medium heat until tomatoes begin to burst. Stir occasionally.
• Add drained pasta, along with reserved pasta water. Start with 1/2 cup of the pasta water and add more as needed. The pasta water, along with the pesto and parmesan cheese turn into a delicious sauce.
• Stir in parmesan cheese and gently stir.
• Plate, top with extra parmesan and some red pepper flakes (optional).
• ENJOY!!

If you love easy family friendly meals, make sure and try these recipes also:

Baked Spaghetti and Meatballs

Chicken Tenders

Turkey Chili Spaghetti

The post Pesto Pasta with Sausage appeared first on Joy In Every Season.

I had recently ordered some Hot Honey from Oak Hill Farms and as soon as I received it I knew it was time to try Air Fryer Hot Honey Salmon. The salmon is perfectly cooked, and the hot honey gives just the right amount of sweet with a kick of hot. 

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Air Fryer Hot Honey Salmon

Author Joy in Every Season

Ingredients

• 2 salmon filets
• 1-2 tsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup Hot Honey
• 2 TBSP soy sauce
• *optional: sesame seeds or thinly sliced green onions

Instructions

• In a small bowl mix together the Hot Honey and soy sauce.
• Lightly brush or drizzle both sides of salmon filets with olive oil.
• Season with salt and pepper.
• Preheat air fryer to 400 •
• Place salmon filets skin side down in the air fryer basket.
• Cook for 5 minutes, then baste with Hot Honey and soy sauce mixture.
• Cook for another 2 minutes.
• Salmon should flake easily when it's done cooking. If needed adjust cooking time depending on thickness of salmon filets.
• Remove from air fryer, and drizzle with additional Hot Honey.
• *Optional, top with a sprinkling of sesame seeds or sliced green onions.
• Enjoy!!

Please pin the image below to your favorite Pinterest board. 

I think you’ll also enjoy this Blackened Salmon with Avocado Mango Salsa.

The post Air Fryer Hot Honey Salmon appeared first on Joy In Every Season.

To make this meal in 30 minutes:

• Marinade Chicken
• While chicken is marinating, make bruschetta
• Cook chicken
• Additionally, if you’re serving with pasta, cook pasta while chicken is cooking.
• Serve chicken topped with fresh bruschetta and a drizzle of balsamic.
• Enjoy!

Seriously, doesn’t this look like a delicious meal!!

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30 Minute Bruschetta Chicken

Author Joy in Every Season

Ingredients

• Chicken Marinade:
• 1 1/2 pounds chicken cutlets skinless breast that has been sliced in half horizontally
• 1/4 cup olive oil
• 2 TBSP dried Italian Seasoning
• 1 tsp garlic powder
• 1 tsp salt 1/2 tsp black pepper
• Brushetta:
• 6-8 Roma tomatoes seeded and diced
• 3 cloves fresh garlic crushed
• 1/2 red onion small chopped
• 10-12 large fresh basil leaves chopped or chiffonade *chiffonade: rolled and sliced into thin ribbons
• 1 tsp salt
• 1/2 tsp fresh cracked black pepper
• Drizzle of olive oil
• *Optional top with a drizzle of balsamic glaze.
• **Optional serve over pasta, brown rice, or caesar salad.

Instructions

• Place chicken into large zip lock baggie and add marinade ingredients: olive oil, Italian seasoning, garlic powder, salt & pepper.
• Roll chicken around in bag to thoroughly coat with marinade. Set aside.
• While chicken is marinading, make bruschetta.
• Seed and dice tomatoes and place into bowl. Add crushed fresh garlic, chopped red onion, chopped fresh basil, and salt & pepper.
• Drizzle with olive oil and stir to combine.
• Cover and place in refrigerator until serving.
• Preheat large skillet (I used cast iron) over med. high heat.
• When skillet is hot, lightly drizzle with olive oil and add chicken. If needed cook in two batches. My large cast iron skillet held 5 chicken cutlets.
• Cook for approx. 4 minutes per side and golden brown. Adjust cooking time as needed depending on thickness of chicken.
• While chicken is cooking, there is time to cook some angel hair pasta or toss together a quick salad.
• To serve, place chicken on top of pasta, rice, or salad and top with fresh bruschetta and a drizzle of balsamic glaze.
• Enjoy!
• C

Bruschetta Chicken would be delicious served with Caesar Salad.

And maybe a Lemon Berry Crepe for dessert!

The post 30 Minute Bruschetta Chicken appeared first on Joy In Every Season.

I actually used this exact same glaze/sauce on my corned beef that I prepared this St. Patty’s Day! I figure you can never have too much of a good thing!!

Making this glaze is so simple, with just a few ingredients:

• Combine water and brown sugar, heat till slightly bubbly
• Stir in whole grain brown mustard and simmer for 2-3 minutes
• Melt in 1 tablespoon butter

That’s it!!! Serve with either ham or corned beef.

I serve my ham room temperature, but if you prefer to warm it up, here are the directions from Honey Baked Ham:

“Serve At Room Temperature

Honey Baked Ham® and Turkey Breasts are fully cooked and ready to enjoy. For the very best flavor, take the Ham or Turkey Breast out of the refrigerator to stand at room temperature for 30 minutes before serving. Refrigerate unused portions immediately.

We recommend that you do not heat your Honey Baked Ham – they are made to enjoy right from the refrigerator. If you prefer your meat warmed, gently heat on low heat, only by the slice, not heating the entire ham. Heating may cause the meat to dry out and lose flavor.”

*If you really want to warm your entire spiral ham, place ham in foil lined roasting ham, top ham with glaze and cover tightly with foil. Bake at 300• for 1 1/2-2 hours or until heated through. Serve with additional glaze.

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Easter Ham with Brown Sugar Mustard Glaze

Author Joy in Every Season

Ingredients

• Spiral Ham
• Glaze:
• 3/4 cup light brown sugar
• 1/3 cup water
• 1/2 cup brown mustard with seeds
• 1 TBSP butter

Instructions

• Prepare spiral ham according to package directions. I serve mine room temperature.
• For glaze/sauce:
• Combine brown sugar and water in small saucepan and heat over medium heat until brown sugar is dissolved. Heat until it reaches a low boil, approx. 5 minutes.
• Stir in mustard and simmer for 2-3 minutes.
• Stir in butter until melted.
• Serve glaze/sauce with ham (or corned beef).
• Enjoy!
• If leftover glaze (refrigerated) becomes too thick, simply heat in microwave for 10-15 seconds.

Here are a couple of side dishes that I recommend serving with your Easter Ham with Brown Sugar Mustard Glaze:

Twice Baked Potatoes 

I’d make the twice baked potatoes without the bacon and broccoli and serve without the shown toppings. 

Caesar Salad is always a favorite!

Grilled Asparagus

The post Easter Ham with Brown Sugar Mustard Glaze appeared first on Joy In Every Season.

I’m just getting on the Instant Pot bandwagon and decided to give it a try to make this pulled pork. It was amazingly quick (compared to my slow cooker method) and turned out delicious!! Check back soon for the IP recipe! In the meantime, you can use my slow cooker recipe.

I don’t know what it is about nachos, but I seriously love them!! To make these Pulled Pork Nachos, I used store bought tortilla chips, black beans, cheese, BBQ sauce, sour cream, pickled jalapeños, avocado, tomato, and of course pulled pork. I like to warm the beans and pork up before I start layering it onto the chips. Pre-warming guarantees that everything gets heated evenly and the cheese melts perfectly without anything getting a little too charred in the oven.

This is the pan I used. It’s a Lodge 14″ Cast Iron Pizza Pan and is great for both pizza and nacho making!!! First, you layer on the chips (I did probably a layer and a half).Now, add the warmed Pulled Pork. I try to evenly disperse the ingredients so that every bite is full of flavor!Next add some black beans. And of course, you can’t make Pulled Pork Nachos without a lot of grated cheese!Straight out of the oven, they’re looking pretty good! But, we’re not done yet!

Let’s add a drizzle of BBQ sauce! I also added a drizzle of sour cream, but somehow didn’t get that picture. This is when they get really good!! After the bbq sauce and sour cream, top with all your favorite nacho toppings!! I used diced tomato, fresh avocado, and pickled jalapeños.

You’ve got to give these a try, and see taste for yourself how delicious these Pulled Pork Nachos are!! 

These will be perfect to make for Super Bowl!! I guarantee your friends and family are going to love them!! So, head to the store and get all ingredients to make these nachos!  I suggest, making the pulled pork the day before you plan on making the nachos, then simple reheat it with a little extra BBQ sauce before you assemble the nachos.

Will you be watching the game? Who are you cheering for? For me, it’s always about gathering with friends to watch the game and good food!

Here’s a few other recipe ideas that are sure to please your friends and family!

• Peppered Pork Sliders
• Sausage & Pineapple Appetizer Kabobs
• Avocado Bacon Deviled Eggs
• Homemade Onion Dip
• Beet Hummus w/veggies (because at least one healthy item)
• Hot Wings

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Pulled Pork Nachos

Author Joy in Every Season

Ingredients

• 1 large bag Tortilla Chips
• Pulled Pork *use your favorite recipe or search my site for my slow cooker version
• 1/2 - 1 cup BBQ Sauce use your favorite brand
• 1 can black beans drained & rinsed
• 2 + cups medium grated cheddar cheese colby jack, pepper jack, etc
• 1/2 cup pickled jalapeños *optional
• *Additional optional toppings: extra bbq sauce sour cream, diced avocados, diced fresh tomatoes
• **depending on the size of your pan above ingredient amounts will vary.

Instructions

• Ingredient amount are going to vary depending on the size of the pan. Don't worry if you don't have the same cast iron pan, I've also used a baking sheet lined with foil.
• Preheat oven to 450*
• Warm pulled pork with about 1/2 cup bbq sauce
• Drain, rinse, and heat black beans
• Layer tortilla chips in pan keeping chips as close together as possible
• Distribute warmed pulled pork evenly over chips
• Layer on black beans
• Top with lots of grated cheese
• Place pan in oven and bake for approx 10-15 minutes or until cheese is nice & bubbly.
• In addition, you my place under broiler for a few minutes after baking for a little more crisp. Watch it closely so it doesn't burn.
• Remove from oven and top with additional toppings: bbq sauce, sour cream, diced tomato, diced avocado, and pickled jalapeños.
• *I used a squeeze bottle for the sour cream and bbq sauce, but it's not necessary to do so.
• Serve them onto individual plates or gather around the baking pan Enjoy!!

And of course, be a friend, and please give this image a PIN for me!!

The post Pulled Pork Nachos appeared first on Joy In Every Season.

In a large saute pan, saute onion and garlic. Add ground turkey and spices and cook until meat is browned and cooked through. Stir in zucchini pulp and about 3/4 cup marinara sauce.

Stuff zucchini halves with meat mixture and top with grated cheese.

Baked until hot and bubbly, cheese is melted, and zucchini is tender.

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Stuffed Zucchini Boats

Author Joy in Every Season

Ingredients

• 4-5 medium zucchini
• 1 lb. ground turkey
• 2 TBSP olive oil
• 1/2 cup yellow onion chopped
• 3 cloves fresh garlic crushed or finely chopped
• 1 1/2 cup marinara sauce
• 1/2 tsp each: salt pepper, oregano, basil, & thyme
• *optional: 1/2-1 tsp red pepper flakes
• 1 cup grated cheddar cheese I used Colby Jack

Instructions

• Preheat oven to 375.
• Rinse zucchini and slice in half lengthwise.Scoop out "pulp," give it a rough chop and set aside.
• Pour 3/4 cup marinara sauce into rectangle baking dish. Place zucchini halves in pan.
• Heat oil in large skillet over med/high heat. Add onion and cook for 3/4 minutes. Add garlic and cook for another minute. Add in ground turkey and spices. Cook until meat is browned and cooked through.
• Add zucchini pulp and 3/4 cup marinara sauce and simmer for about 5 minutes. Let cool until warm.
• Grate cheese.
• Add 1/2 cup grated cheese to the meat mixture. Fill each zucchini half with meat mixture and top with remaining cheese.
• Cover with foil and bake for about 15 minutes. Remove foil and continue baking until cheese is melted and zucchini is tender.

These Stuffed Zucchini Boats would be delicious served with a side Caesar Salad. 

More recipes you might enjoy:

Baked Spaghetti & Meatballs 

Turkey Chili Spaghetti 

Steak Bites 

The post Stuffed Zucchini Boats appeared first on Joy In Every Season.