Veggie Spaghetti

Posted on Jul 14, 2014 in Dinner, Featured, Meat, Pasta, Things We Love, Veggies

GEDSC DIGITAL CAMERAI seriously love pasta, so when I saw these veggie “noodles” as a replacement for my beloved pasta I didn’t give them much thought.  In fact, I tried to ignore them in hopes they would stop popping up on my Pinterest or Facebook as a healthy alternative.  I finally gave in and searched the utensil that could make these veggie excuse for a noodle. . . I was surprised to find it for under $15 and free 2 day shipping with amazon prime. I also saw it online at Target and Walmart, both for around $15.  I tried it out for the first time tonight expecting to be disappointed.  In fact I had regular pasta cooked and was ready to dump my plate and go make myself some regular spaghetti. But guess what?  I ended up eating the whole plate of veggie noodles!  They were very tasty and satisfying and I felt full (but not stuffed) after eating.  I would definitely recommend giving these a try.  I made a simple marinara with ground turkey and topped it off with parmesan cheese.  I used 1 carrot and 2 zucchinis for myself and had some leftover.

Veggie Spaghetti

(serves about 6)

4+ zucchinis and 4+ carrots (or you can use just one or the other)

1 pound of ground turkey (or beef or you don’t have to use any meat!)

1 jar of your favorite marinara sauce (I use the large green/red can from Trader Joes)

seasonings such as salt, pepper, basil, garlic salt, etc.

fresh parmesan for the top


Brown your ground turkey in a little olive oil and season with salt and pepper.  Once browned add your marinara sauce and seasonings.

Use the Veggetti to make your veggie noodles.  Heat 1 (or more depending on many “noodles” you have) tablespoons of olive oil in a skillet.  Cook your veggie noodles over medium heat 4-6 minutes until tender.  I put a little salt and pepper on mine but with the sauce and cheese it really didn’t need it!

Top your noodles with the prepared marinara sauce and parmesan cheese.  Serve immediately!



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Southwest Brown Rice Chicken Bake

Posted on Jul 2, 2014 in Chicken, Cooking, Dinner, Featured


Here is a healthy casserole that is very quick and easy to make.  I make it for my family a few times a month and it is a hit every time.  It is great as leftovers and you can add different veggies or meat to give it a different spin.  I have made this replacing the sour cream with greek yogurt and it turned out just fine, although I prefer the sour cream version.  I usually use chicken breast baked with some season salt, but dark meat would work as well.  When I’m feeling extra lazy I just use Trader Joes frozen grilled breast strips which are already cooked and just need to be heated.  I hope you enjoy it!



Southwest Brown Rice Chicken Bake

(makes about 6 servings)

4 cups of cooked brown rice (I use Trader Joes frozen already cooked brown rice)

2 cups of shredded chicken, cooked (about 2 large breasts)

1 cup of frozen corn

1 15oz can of black beans, drained

1 cup of sour cream

1/2 cup of salsa

1 cup of shredded cheddar cheese (or any cheese of your choice) plus addition for topping

salt, pepper, taco seasoning, etc to taste

(you can add onions, can chilis, etc to suit your taste!)


Preheat oven to 350 degrees and spray square 9X9 baking dish with non stick cooking spray.

In a large bowl combine all ingredients until well mixed.

Transfer to prepared baking dish and top with additional cheese if desired.

Bake for 20-25 minutes until heated through and cheese is nice and melted!

Let sit for 5 minutes before serving.  Top with avocado, guacamole, salsa, sour cream, or whatever else sounds good!

Now tell me that wasn’t easy!  And delicious! :)





Slightly adapted from:  http://www.howsweeteats.com/2010/11/cheesy-chicken-and-rice-bake/

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Baked Mini Turkey Meatballs

Posted on Aug 20, 2013 in Appetizers, Cooking, Dinner, Featured, For kids, Meat, Pasta


These little guys are so full of flavor and so easy to make!  Not to mention they are healthier than your average meatball, using ground turkey meat and spinach.  Plus they bake up in under 15 minutes, not bad!  Perfect as an appetizer served with marinara for dipping, over a big plate of spaghetti, or in a meatball sandwich.   Try them for dinner this week!!


Baked Mini Turkey Meatballs

(Makes 34-46 mini meatballs)

1.25 lbs ground turkey

1 egg

2 tablespoons of milk

1 cup of chopped frozen spinach, thawed

1/2 cup of Italian style breadcrumbs

1/3-1/2 cup of Italian blend shredded cheese (or you can just use shredded mozzarella or parmesan)

1 teaspoon of sea salt

few dashes of pepper

few dashes of garlic salt


Preheat oven to 400 degrees and line 2 cookie sheets with parchment paper.

In a large bowl combine all ingredients and stir until just combined.  Do not over mix or your meatballs may be tough!

Use a tablespoon sized scoop and place meatballs on prepared baking sheets.  Bake for 12-15 minutes or until cooked through.

Serve immediately.  How easy is that???


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Light Lemon Chicken

Posted on Jul 24, 2013 in Chicken, Cooking, Dinner, Featured


This is a great summer meal that cooks quickly and goes with most anything!  I love the freshness of the lemon and basil and the fact that its a light dinner choice!  Use leftovers on a salad for lunch!

Light Lemon Chicken

(serves 4)

Canola or olive oil spray

About 1 pound of boneless skinless chicken breast strips

2 teaspoons of olive oil

2-3 tablespoons of lemon juice (I like a little extra zing!)

2 teaspoons of dried basil

sea salt and pepper to taste


In a small bowl combine olive oil, lemon juice, and dried basil.

Heat a large skillet over medium high heat and spray with canola or olive oil.

Cook chicken breast strips until cooked through and lightly browned on both sides.  When cooked, spoon sauce over chicken and season with salt and pepper.  Cook for an additional 1-2 minutes over low heat and serve immediately.


Source: Adapted from http://babyfit.sparkpeople.com/pregnancy-recipes.asp?id=165

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Baked Pasta with Spinach and Turkey

Posted on Jul 24, 2013 in Cooking, Dinner, Featured, Pasta

GEDSC DIGITAL CAMERAThis is the perfect weeknight meal.  Comes together quickly, is health, and is great as leftovers.  You can also prep it ahead and then just bake it before you’re ready to serve.  I hope you enjoy it!

Baked Pasta with Spinach and Turkey

(serves 8)

Canola or olive oil spray

1/2 cup of grated Pecorino Romano and parmesan cheese blend

8 oz skim ricotta

8 oz shredded mozzarella cheese

2 dashes of dried basil

1-1/2 pounds ground turkey

1 pound of your favorite pasta

2 cloves of garlic, smashed or 1 teaspoon of crushed garlic

10 oz of frozen spinach, thawed and squeezed of excess liquid or 2 cups of fresh spinach

4 cups of your favorite marinara sauce


Preheat oven to 375 degrees and spray a 9X13 baking dish with canola or olive oil spray.

Cook pasta according to package directions.

In a large skillet brown your ground turkey.  Once cooked, remove turkey to a bowl and add 1-2 teaspoons of olive oil.  Cook garlic for a minute or two then add your spinach.  Season with sea salt and pepper and cook for about 2 minutes.  Add the cooked turkey and your marinara sauce.  Season with salt and pepper to taste.

Meanwhile, in a medium bowl combine ricotta, 6 tablespoons of the grated parmesan cheese, half of the shredded mozzarella cheese, and a few dashes of basil.

Place half of your cooked pasta into your prepared baking dish.  Top with half of your sauce then spread your prepared ricotta cheese mixture evenly over the sauce.  Add the over half of the pasta and top with your remaining sauce.  Sprinkle your remaining mozzarella and parmesan cheese.

Cover with foil and bake for 20 minutes.  Remove the foil and finish cooking for 5-7 minutes, or until the cheese is nice and melted.  Let sit for 5 minutes before serving.


Source:  Slightly adapted from http://www.skinnytaste.com/2012/09/baked-pasta-with-sausage-and-spinach.html

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Simple Broccoli Beef

Posted on May 29, 2013 in Cooking, Dinner, Featured, Meat


Yum, this recipe is definitely going to be added to the dinner rotation in our house!  It is easy to make and full of flavor, especially tasty served over rice.  The sauce thickened right up for me and tasted amazing!  Instead of ordering takeout, try this recipe!  You won’t be disappointed!

Simple Broccoli Beef

(serves 4-6)

1 pound of round steak or tri tip steak, cut into small strips

3 tablespoons of cornstarch

3 tablespoons of water

1 teaspoon of crushed garlic

2 tablespoons of butter

2-3 tablespoons of vegetable oil

4 cups of fresh broccoli, cut into bite size pieces

1/2 lemon

salt and pepper

For the sauce:

1/3 cup plus 2 tablespoons of soy sauce

2 tablespoons of brown sugar

1 tablespoon of cornstarch

1 teaspoon of ground ginger

2 dashes of Worcestershire sauce


Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat.  Meanwhile combine 3 tablespoons of cornstarch, water,  and crushed garlic in a large bowl.  Add meat and stir to coat.  Place half of the meat spread out evenly in the skillet.  (it will clump together and stick because of the cornstarch if you put too much in) Cook about 3 minutes on each side, or until cooked to desired doneness.  Remove from skillet and repeat with remaining meat, adding another tablespoon of butter and vegetable oil if necessary.  When all of the meat is cooked remove from skillet and set aside.  Heat 1 tablespoon of vegetable oil in the skillet or wok.  Combine broccoli, juice from half of a lemon, and salt and pepper to taste.  Cook the broccoli for 5-7 minutes.  It should appear darker in color and be slightly tender if you poke it with a fork.   While broccoli is cooking combine soy sauce, brown sugar, cornstarch, ginger, and Worcestershire sauce in a small bowl.  Stir until smooth and cornstarch and brown sugar has dissolved.   When broccoli is cooked, add the meat back in to the skillet and turn the heat to medium low.  Add sauce and cook 3-5 minutes until it is heated through and the sauce has thickened.  Serve immediately over rice.


Source:  Adapted from http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476?layout=desktop

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