Monday, July 23, 2012

Wendy's Frosty

This was so yummy as you can tell by my son's face. :)

This was so easy and it tasted just like a Wendy's Frosty. It's hard to only eat one serving. ;)

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Mix the sweetened condensed milk,  cool whip and half of the chocolate milk.
Then pour the mixture into your ice cream freezer, and fill the remaining chocolate milk to the fill line.  
Follow your ice cream freezer directions to finish the ice cream.  

Stuffed Zucchini Boats

This was SO GOOD! My husband went on and on about it. It has a lot of flavor. So easy and good for you too. I hope you like it as much as we did. 
This recipe was adapted from Recipe Girl. 


Three medium (8-inch) zucchini, ends trimmed, then cut in half lengthwise
1 tablespoon olive oil
1/2 cup finely chopped onion
3 medium garlic cloves, minced
3/4-pound Italian sausage
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
1/2 cup tomato-basil marinara sauce or spaghetti sauce (I used spaghetti sauce)
3 tablespoons chopped fresh basil
salt and pepper
1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. 
2. Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin. Save the pulp and chop it.
3. Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.
4. In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.
5. Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.
6. Bake 30 minutes, or until baked through and tender.

Nutritional Information per serving:
Serving size: 1 zucchini boat
Calories per serving: 241
Fat per serving: 13.5g
Saturated Fat per serving: 4.8g
Sugar per serving: 3.9g
Fiber per serving: 3.9g
Protein per serving: 19.2g
Cholesterol per serving: 51.6mg
Carbohydrates per serving: 12.2g
WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5