So I bought this really cute tiffany blue keyboard skin for my new laptop and I love the way it LOOKS. But I can’t, for the life of me, figure out how to type on it yet! It’s kind of rubbery and my fingers don’t glide over it like the normal keys so everything I type is a mumbled mess of letters. Has anyone else used one of these? I like the idea of protecting my keyboard (especially with my littles around) but I don’t know if can handle this. Does it get better the more I use it? Do I sound like a whiny first world problem girl?
Zucchini Boats. Make them! This recipe is a great, fast, weeknight meal for all of you that are trying to eat low carb, paleo, or doing a whole 30. The ingredient list is ridiculously short and you can have these on the table in under an hour from start to finish.
One note on the sausage you use– make sure it has lots of flavor! That’s how we’re getting around having to season it ourselves. I found a great chicken Italian sausage at WINCO last week and we loved it but pork or turkey would be perfect too. If you don’t know if your sausage has enough flavor for you, mix it up with the onion, pepper and egg like it says in the recipe and then take just a little spoonful of it and flatten it into a patty. Place the patty on a plate and microwave for a few seconds until it’s cooked through. From here you can taste it season as needed with salt, pepper, fennel, crushed red pepper, garlic, etc. Chances are it will be great on it’s own though.
Also of note is that my picky four year old that would prefer the different elements of her meal to be eaten in different hemispheres (nothing can touch), gobbled this up and asked to have it for lunch the next day. Wha, what?!?
Sausage Stuffed Zucchini Boats
- 4 whole medium sized zucchini
- 1 pound italian sausage- I used chicken
- 1/2 cup onion finely diced
- 1/2 cup bell pepper finely diced
- 1 whole egg beaten
- salt and pepper
- 20 ounce jar marinara sauce
- Preheat oven to 375 degrees
- Cut each zucchini in half lengthways and gently scrape out the seeds so that each half has a little well to fill with the sausage.
- Spread a few spoonfuls of marinara sauce over the bottom of a 9x13 baking dish and arrange the zucchini, cut side up, in the baking dish.
- In a medium sized bowl, combine sausage with onions, pepper and egg. Mix to just combine and spoon into zucchini.
- Pour remaining marinara sauce over the zucchini and cover dish with foil. Bake for 30 minutes, remove foil and bake an additional 10-15 minutes or until bubbly and zucchini is soft.
- Serve hot with a sprinkle of cheese if desired.