UN-stuffed zuchinni

3 ribs celery chopped
6-7 white mushrooms sliced into fourths and then cut in half
3 zuchinni halved lengthwise, then cut lengthwise again, then cut middle/seeds/core away. Cut each "spear" into 5 pieces (about the size of your large toenail)
1 and a 1/2 pounds of ground beef browned and your favorite seasoning added. I used garlic salt and lemon pepper
2 eggs
3 cups favorite cheese. I used colby-jack

Brown ground beef and remove to separate bowl.
Stir fry celery 2-3 minutes in pan that had the ground beef in it.
Add mushroom and continue stir frying for another 2-3 minutes
Add zuchinni pieces and continue stir frying for another 2-3 minutes. Sometimes I put the lid on the pan and let it all steam a little to get the veggies cooked and softened slightly.
Return ground beef to pan with veggies. Allow all to cook through and veggies are ALMOST done.
Crack 2 eggs into the pan and stir the eggs into the mixture. As the eggs cook, the mixture will be slightly stuck together.
Sprinkle 3 cups of grated cheese over all and fold in. Mixture will be slightly gooey and stick together.

In the meantime, I cook our favorite quick noodles. Usually a Rice a Roni flavored noodle. Tonight's selection was a parmesan angel hair. (This is our favorite)

Serve a hefty spoon full of the zucchini alongside a spoonful of the noodles. (If you're brave, you can even mix them!)

Quite yummy!
I would love to hear from you if you try this.

Stir Fry Broccoli Beef

3 TB cornstarch divided

¼ tsp. garlic salt
¾ pound lean sirloin beef trimmed, raw, thinly sliced. (I also sometimes use chicken breast)
2 tsp oil
1 c. chicken broth
sliced mushrooms (I do about 2 cups) (you can do more or less to suit your tastes)
1 white onion cut into 8 wedges and broken apart
5 cups (don’t skimp) broccoli florets (or asparagus!) (or green beans!)
2 tsp minced garlic (I’ve been using the jarred minced garlic) (SO MUCH EASIER!)
⅛ tsp red pepper flakes (more if you like it HOT)
¼ cup lo sodium soy sauce

Combine 2 TB cornstarch and garlic salt. Add prepared meat and toss to coat. Stir fry meat in hot pan in small amount oil about 5 minutes or till lightly browned. Don’t over cook. Remove to plate and set aside. Add ½ c chicken broth to pan to loosen bits. Add veggies, starting with the crisper veggies that take longer to cook. toss occasionally, cooking till crisp-tender. Add 1 TB water or chicken broth if needed. Add garlic and pepper flakes - stir all till fragrant - a minute or 2. In a cup, stir together soy sauce, remaining ½ cup chicken broth, 1 TB cornstarch, and 2 TB water till blended. Stir into pan - bring to simmer and allow to thicken. Return meat, allow to heat through. Test veggies, serve when veggies are soft the way you like them. (I like them crisp-tender)


Serve over white rice, noodles, or just as is for a low-carb meal. YUM-A-LUM!

Approx 6 Weight Watchers points per 1⅓ cup serving