You better read to the bottom today – there’s something special happening!
Thank you all so, so much for the notes on my running post – this is one reason I wanted to join this crazy cool blogging community. It is so supportive, informative, and encouraging – I feel like I know so many of you so well even though I’ve never met most of you! All your notes kept me smiling all afternoon :)
So, Nick and I don’t really celebrate Cinco de Mayo and I didn’t really plan on having mexican food or a party or anything, but I did end up having a festive lunch – and I didn’t even do it on purpose! I brought a serving of the chicken chilequile dish I made on Sunday with some of the leftover refried beans
Plus a salad with some local greens, tomato, corn, and avocado
I got in some walking at the mall today – we had to buy a couple of cards and some graduation stuff for my little sister! I can’t believe she is graduating this weekend – I don’t want her to grow up!
Work was pretty good today- the weather was pretty nasty today and I figured we wouldn’t be able to run, so I just packed some fruit for an afternoon snack. I finally had the last of that cantaloupe with some berries. That melon lasted forever!
This was just enough to keep my stomach from eating itself before we got home and made dinner.
I had a basic idea of what I was making for dinner, but I changed things a bit to make it more “festive” for Cinco de Mayo – ole!
Now – here’s is what I need help on – I’m going to pull a Heather and let you guys “Name That Dish”!
- 1/2 lb lean ground beef
- 2 zucchini balls (yup) and 2 regular zucchini
- 1/4 red onion, chopped
- 1/2 cup salsa
- chile garlic sea salt (or mix of garlic powder, red pepper flakes and salt)
- Heat pan over medium heat.
- Add in red onions and let cook until softened.
- While onions are cooking, core zucchini balls, if you’ve got ’em, and cut regular zucchini down the middle. Scoop out some of the inside of the regular zucchini, making zucchini boats.
- Add ground beef to pan with onions and brown.
- Stir in seasonings and salsa.
- Put zucchini in baking dish and season with salt and pepper.
- Fill zucchini with meat mixture.
- Bake at 350 for 25-30 minutes or until zucchini is cooked to your liking.
- Top with fresh cilantro, if you like it.
We had ours with some mexican-ish brown rice with peppers/onions. Nick’s mom and I found these zucchini balls at the produce stand over the weekend and she let bring two of them home with me – I think they’re called “8 ball zucchini”? They were too cute to leave there, so we bought some.
Nick and I tried to come up with a name for this recipe, but couldn’t think of a good one.
Name That Dish Contest:
Leave a comment with your suggestion of what to call the zucchini dish – it can be funny (how could it not? I used zucchini balls), it can be serious, it can be whatever you want it to be!
I’ll pick a winner in the morning and you’ll get your choice of treats from The Chocolate Spike. (They do offer some vegan choices if you’re wondering)
I’m off to watch a little American Idol, catch up on blogs, and probably have some of this soon: