My recipes edited by someone else?

That's what is so strange, they are in my recipe box, I don't add them to the database.

Victorprocure-here it is

Baked Cream Cheese stuffed Zuchinni-I use very few processed foods and I don't use lowfat, no-fat anything unless it is naturally so.

Ingredients

1 8 oz package cream cheese warmed to room temperature. (I use Philadelphia regular)
2 green onions sliced in half and diced well.
1/4 tsp salt
1/2 tsp black course ground pepper
6 small young zuchinni's washed and dried
1/2 cup italian bread crumbs, I use Progresso because that is what is available to me
1 1/2 tbsp butter (or margarine if you prefer). (I use real salted butter)


Instructions

In a small mixing bowl add the cream cheese, green onions, salt and pepper, mix with a fork, then let it sit on the counter for 20 minutes so the flavors meld. While the cream cheese is melding with the onions go on to the next step.

In a small microwaveable bowl add the bread crumbs and butter, cook in microwave for 30 seconds on high. Check to see butter is melted, if not put back in for 10 second increments until it bubbles. Mix the butter and bread crumbs and let stand on counter to absorb the butter well.

I took small young zuchinni's and sliced them in half down the middle, leaving the stems on. I then made a slice down each side of the seed section and used a tablespoon to scrape out the middle. Don't go too deep though.

Stir the cream cheese mixture and fill each zuchini with about 1 tablespoon or so of cream cheese mixture and spread it flat. Place each piece in the foil lined and oiled baking dish, it's ok if they touch each other. Continue on until all zuchini halves are filled.

Now take your bread crumb mixture and sprinkle it on top of each piece of the filled zuchinni.

Place pan in oven and bake 20 minutes, or until a fork slides right into the zuchinni easily. Bake a couple minutes longer if needed. You can cover with foil if the bread crumbs are getting too dark after the first 15 minutes or so.

I left the ends on when I served it on the plate, I thought the presentation looked nice and it was easy to cut it off with a butter knife.

The nutritional values do not include the grapeseed oil I used for the pan because it was only to keep the zuchinni from sticking. It was only a wiped layer on the foil. The values do include the real butter and the Philadelphia regular cream cheese I used so I am sure it could be made much lighter with a couple of changes but I don't use lowfat, nofat anything.



Nutrition Facts
Servings 6.0
Amount Per Serving
calories 203
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 8 g 40 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 8 mg 3 %
Sodium 452 mg 19 %
Potassium 523 mg 15 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 2 g 10 %
Sugars 7 g
Protein 7 g 13 %
Vitamin A 17 %
Vitamin C 36 %
Calcium 8 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

A glitch sounds reasonable, I hope that's the only recipe I find with problems in it. I will be checking all recipes now though.

LOL, I didn't post that to our recipe page? You can If you would like to, the pics are still too big on recipes page.

I just had a recipe changed again yesterday. Ingredients changed, amounts changed and calories way too low and nutrients way too low again. I have an open discussion going now with help desk so we'll have an answer soon I hope.