Week FIVE: Zucchini Boats, Peanut Butter and Jelly Bars and Stacked Fruit Treats

ZUCCHINI BOATS
Ingredients:

• 1 zucchini, halved
• 1 chopped red pepper
• 1 chopped tomato
• 1 cup of tomato sauce
• 2 cups of rice
• 1/2 cup shredded mozzarella

Directions: 

1. Preheat oven to 400°F. 
2. Hollow out center of zucchinis. 
3. Combine remaining four ingredients and scoop into zucchini halves. 
4. Sprinkle cheese on top. 
5. Bake for 15 minutes or until zucchini is tender.

PEANUT BUTTER AND JELLY BARS
Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1/4 cup shortening
• 1 egg
• 1 1/2 cups Bisquick mix
• 1/3 cup strawberry jam or preserves

Directions:

1. Heat oven to 375°F.  
2. In large bowl, beat sugars, peanut butter, shortening and egg with electric mixer on low speed 30 seconds, scraping bowl constantly.  
3. Beat on medium speed 1 minute, scraping bowl occasionally.  
4. Stir in Bisquick mix until blended.

STACKED FRUIT TREATS
Ingredients:

• 1 pineapple sliced
• 1 watermelon, sliced
• 1/2 cup blueberries
• 1/2 cup raspberries
• Cookie cutters

Directions:

1. Cut fun shapes out of watermelon slices. 
2. Stack pineapple rings and watermelon on top of each other, alternating. 
3. Top with blueberries and raspberries. Enjoy!