Posts made in September, 2015

BLT Spaghetti Squash

Posted on Sep 23, 2015 in Cooking, Dinner, Featured, Meat, Pasta, Veggies

20150923_130300 - Copyeating a few spoonfuls of the kids macaroni and cheese or peanut m&ms . . . This is a much better choice!!  Last night we had spaghetti so I cooked myself a spaghetti squash and saved the other half for my lunch today.  If you’re not sure how to cook one I usually cut mine in half (which takes super human strength if it’s at all big) drizzle it with a little olive oil, sprinkle with salt and pepper, then cook at 375 face down for about 35-40 minutes.  Once it’s tender you can spoon it out, use two forks to shred it more easily, or even just eat it right out of the squash!  Yum!  I hope you enjoy this healthy meal!


BLT Spaghetti Squash

(makes 1-2 servings)

cooked “spaghetti” from the half of one spaghetti squash (Use both sides if you want more for leftovers or more servings)

2-3 pieces of turkey bacon (again, add more if you want more servings)

5 large cherry tomatoes, chopped

1 cup of fresh spinach, chopped if you’d like

1/2 tablespoon of olive oil

salt and pepper to taste

sprinkle of parmesan, cheddar, mozzarella if you’d like! (optional)


*Note: if you haven’t already cooked your spaghetti squash cut it in half and cook at 375 for 35-40 minutes.  I used leftovers for this dish.

Cook bacon over medium heat in a medium skillet.  Once it is lightly browned remove it to a plate to cool slightly, then chop into small pieces.

Drizzle about 1/2 tablespoon of olive oil into the same skillet.  Add the “spaghetti” from your cooked spaghetti squash.  I used only one side, if you want more servings go ahead and use both sides.

Add in your chopped cherry tomatoes and season with salt and pepper. Once it’s mostly heated through add in your chopped turkey bacon.

Finally add in your spinach and cook until everything is heated through and your spinach is slightly wilted.

Season to taste and if you’d like, add a sprinkle of cheese!!

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Sweet Potato Butternut Squash Hash

Posted on Sep 17, 2015 in Breakfast, Cooking, Dinner, Featured, Veggies

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As far as breakfast goes I’m a pretty boring person.  I would say 90% of the time I have my scrambled egg muffins with veggies or oatmeal.  Today after my workout and shower I couldn’t get the thought of some kind of hash with an egg out of my mind!  (which is weird because I don’t know if I’ve ever even eaten a hash.  Crazy I know!)  For the last almost 5 weeks I’ve been working out 6 days a  week and really trying to eat well to get rid of this baby weight so to at least somewhat stick to that I wanted to add some veggies and use some lighter options.  I opted for sweet potatoes and turkey bacon then happened to see a bag of cut up butternut squash in the fridge as well.  But then it looked to orange and I was out of parsley so I decided to go with some spinach.  (Kale would be great as well.)  Then because I add cheese to everything, I added a sprinkle of cheese to the hash before putting the egg on top so it would get nice and melted.  I am NOT good at cooking soft eggs because I prefer mine more well done and not gooey at all.  I probably still over cooked it, but I have to say I really enjoyed the soft yolk in this recipe.  Even my kids liked it and ate it! (Ok fine the 5 year old just picked the turkey bacon out and ate the eggs).  There are so many different things you could add to this to change it up but I think it is perfect for fall!  If you try it or change anything let me know in the comment section what you did and how it turned out.  I hope you enjoy it!


Sweet Potato Butternut Squash Hash

(Serves 2ish but is easily adaptable to more or less)

1 1/2 cups of sweet potato, peeled and diced into small pieces (I used about 3 small sweet potatoes.  Add more or less depending on many servings you need)

3/4 cup of diced butternut squash (I cut mine into pretty small pieces)

olive oil and or butter

salt and pepper

dash of nutmeg (optional)

4+ slices of turkey bacon

fresh spinach, chopped

2+ eggs

shredded cheese (optional) I used a blend with cheddar, mozzarella, and monterey jack



Heat about a tablespoon of olive oil, canola oil, butter, or a mixture in a large skillet over medium high heat.  (I used some olive oil and some butter)  Add the diced sweet potato and cook stirring every few minutes to lightly brown it and start to soften it.  Add the diced butternut squash and some salt and pepper.  If it looks dry you may want to add a little more oil or butter.  Cook for 4-6 minutes (or more or less depending on the size of your sweet potato and butternut squash).

Meanwhile cook your turkey bacon in another skillet.  (you can also use bacon, chicken sausage, or any breakfast meat you’d like)  Once it’s cooked (or with turkey bacon warmed through and slightly browned) chop it into small pieces.

When the sweet potato and butternut squash are soft when you poke them with a fork and slightly browned add your chopped turkey bacon.  Turn your fire to low heat.  Test your seasoning and add salt, pepper, nutmeg, or any other spice you’d like if needed!  While you let it cook together prepare your eggs however you like.  I simply sprayed a skillet with coconut oil and cooked my egg sunny side up seasoned with salt and pepper.

Finally add your chopped spinach and cook just until the spinach looks slightly wilted.

Put some of the hash on your plate and sprinkle lightly with cheese if desired.  Add your egg on top and enjoy!




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Spaghetti Spaghetti Squash

Posted on Sep 4, 2015 in Cooking, Dinner, Featured, Meat, Pasta, Veggies

Wow!  It’s been awhile since we posted!  Things have been busy with moving, babies, family, etc.  Hopefully we’ll be back to posting once a week or so now!  We have some great recipes to share!  Here is a simple but tasty recipe that is perfect for lunch or dinner.  We hope you like it!



Spaghetti Spaghetti Squash

(makes 2 servings)

1 spaghetti squash

olive oil

salt and pepper

1 15 oz jar of your favorite marinara sauce

1 pound of ground turkey

1/4 cup of bread crumbs

1/4 cup of parmesan cheese

1/3 cup of shredded mozzarella




Preheat oven to 375 degrees and lightly spray a baking dish or cookie sheet with non stick spray.  Cut your spaghetti squash in half (which can be very hard to do!) and scoop out the seeds from the middle.  Brush lightly with olive oil and sprinkle with salt and pepper then place both sides face down in your dish.  Cook for 40 minutes or until tender.  Set aside.

Brown your ground turkey in a large skillet.  Once it is cooked through add your marinara.  You can taste it and season as desired.  (I usually add more basil and sometimes a little sugar to cut the tang)

In a small bowl combine your breadcrumbs, parmesan, and shredded mozzarella.

Scoop your prepared sauce into the bowls of the spaghetti squash then top each one with the cheese and breadcrumb mixture.  (You may have a little extra sauce left over for another recipe!)

Turn your oven to broil.  Cook the spaghetti squash until the cheese bubbly and stly brown on top.  Be careful it will burn fast!  Let cool and serve!



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