Celery, Blue Cheese, Pear Salad

2 stalks celery, diced
1 oz blue cheese, crumbled
2 pears, diced
1 container of honey greek yogurt
1/4 cup toasted sunflower seeds
agave nectar for garnish

combine all and serve chilled!

Zucchini Boats

1# ground turkey
3 tbsp dehydrated minced onions
1 tsp garlic salt
1 tsp Italian seasoning
1 cup tomato sauce
1/4 cup Frank's Sweet n' Hot sauce
1 cup brown rice, precooked
1/4 cup frozen chopped spinach
1/4 cup diced carrots, precooked
2 zucchini
few dashes Worcestershire sauce
1 large tomato, chopped
parmesan cheese to garnish

serves 4

Preheat oven to 330 degrees.

Brown the turkey & drain. Mix in remaining ingredients, except zucchini & cook through.

Cut the zucchini length-wise and scoop out some pulp with a melon baller. But make sure to leave a good 1/4 inch thickness of zucchini. Stuff the zucchini with the turkey mixture. Garnish with parmesan.

Place boats in a cooking dish and cook for an hour.