Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats
Servings - 8
Serving size- 1 boat
WW Points - 4 points

Ingredients:
1 1/4 cups marinara sauce
4 medium zucchini
1 tsp. oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing
1/2 cup part skim shredded mozzarella
8 tsp grated Parmesan cheese

Bring a large pot of water to boil

Preheat over to 400 degrees.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick.  Chop the scooped out flesh of the zucchini in small pieces and set aside.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

IN a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.  Heat oil and add onion, garlic, and bell pepper.  Cook on medium-low heat for about 2-3 minutes, until onions are translucent.  Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.  Combine with sausage and cook a few more minutes.

Using s spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.  Top each with 2 TBS each of sauce, 1 TBS each of shredded mozzarella cheese and 1 tsp each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Slow Cooker Pulled Pork & Roasted Broccoli w/ Parmesan

Servings: 8

Serving Size- 3 oz pork + 2 TBS sauce

Points Plus - 5 (not including the bun)

2.5 lbs boneless pork loin roast

2 tsp red wine vinegar

2 tsp Hickory liquid smoke

1 tsp garlic powder

1 tsp sea salt (I used regular)

1 cup BBQ sauce

Directions:

Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.  Cover and set to high for 6 hours.  (I did mine on low and it turned out amazing).  Remove pork and transfer onto a large dish.  Reserve all the liquid into a cup and set aside.

Shred the pork with two forks and put it back into the slow cooker along with 3/4 a cup of the reserved liquid and the BBQ sauce.  Cook on high for one more hour. (I did low for another hour).

Roasted Broccoli with Parmesan 

(depending on how much cheese you eat-changes the ww points on this one!)

1 head of broccoli (I usually need to do 3!)

1 TBsp olive oil

Salt and Freshly ground black pepper

2 TBS grated Parmesan

Preheat oven to 400 degrees.

Peel outer layer o the broccoli stalks.  Cute the broccoli lengthwise keeping stalk and broccoli florets intact.  (The long broccoli spears should resemble trees).  Arrange in single layer on baking sheet.  Drizzle with olive oil adn season with salt and pepper to taste.  Toss to coat and roast until nicely carmelized about 15 minutes.  Turn broccoli over and sprinkle with grated Parmesan.  Cook until the Parmesan melts, about 5 minutes.  Yummy!