Pasta

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!

20150923_130233

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)

20150923_130801

*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!!

20150923_130107 - Copy

 

Read More

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!

20150902_124012

 

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

 

20150902_123929

 

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!

 

20150902_124116

Read More

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

GEDSC DIGITAL CAMERA

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!

GEDSC DIGITAL CAMERA

 

Read More

Baked Mini Turkey Meatballs

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

GEDSC DIGITAL CAMERA

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!!

GEDSC DIGITAL CAMERA

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

GEDSC DIGITAL CAMERA

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???

GEDSC DIGITAL CAMERA

Read More

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

GEDSC DIGITAL CAMERA

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.

GEDSC DIGITAL CAMERA

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

Read More

Baked Chicken Parmesan

Posted on Mar 1, 2013 in Chicken, Cooking, Dinner, Featured, For kids, Pasta

This is definitely one of my new favorite recipes!  It is so easy and quick to make but tastes and looks like you spent a lot of time on it.  This is the same recipe I use to make plain breaded chicken, so if you have picky eaters in your family you could leave off the sauce and cheese and make them a plain breaded chicken breast.  I put mine over linguine noodles with some extra marinara sauce, but if you’re trying to be healthier you could just eat the chicken breast with a plate of steamed veggies.  Make sure you follow the baking instructions, that’s what gives it the crisp breading!  Try it out this weekend!

GEDSC DIGITAL CAMERA

Baked Chicken Parmesan

(serves 4)

4-5 thin sliced chicken breast (or you can buy breast and slice your own but this is much easier!)

3/4 cup of Italian breadcrumbs

1/4 cup grated parmesan cheese

Dash of salt

4 tablespoons of butter, melted

Jar of your favorite marinara

About a cup of shredded mozzarella cheese

Cooking spray

GEDSC DIGITAL CAMERA

Preheat oven to 450 degrees F and  lightly spray a baking sheet with cooking spray.  (I used olive oil spray)  In a medium bowl stir together bread crumbs, parmesan and salt until combined.  Set up an assembly line with chicken, melted butter, bread crumb mixture, and your baking sheet.  Dip chicken breasts in butter so both sides get a light coat, then dip in bread crumbs.  Make sure chicken gets a good coating of bread crumbs on both sides, then place on the baking sheet.  Continue with remaining chicken breasts.  Spray tops lightly with cooking spray and put in the oven for 15 minutes.  After 15 minutes flip them over and cook for another 5 minutes, or until they are cooked through.  (it may take a little longer if yours are thicker, mine took exactly 20 minutes total) Use a large spoon to smooth some marinara sauce on each breast, then top with about a tablespoon of cheese.  Put back in the oven just until the cheese is melted, don’t leave them because it will melt quickly!  Serve immediately.

 

Source: Slightly adapted from http://www.skinnytaste.com/2009/04/baked-chicken-parmesan.html

 

Read More