Veggies

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

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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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Spaghetti Squash

Posted on Apr 29, 2013 in Dinner, Featured, Fitness, Things We Love, Veggies

Spaghetti squash is a great alternative to pasta if you’re trying to limit your carb intake. A cup of spaghetti squash only comes in around 40 calories and 10 carbs which sounds pretty good compared to around 200 calories and over 30 carbs that comes with a cup of pasta. Spaghetti squash makes a yummy and filling meal when topped with ground beef or chicken and tomato sauce.
Here’s how I prepare my spaghetti squash:
1. Cut the squash in half long ways
2. Scoop out the seeds with a spoon and drizzle with olive oil
3. Sprinkle with Italian seasoning or salt and pepper
4. Cook at 375 for 40 minutes (varies depending on size)
5. Use a fork to scrape squash out and top with canned tomatoes or low sugar tomato sauce and lean ground beef
Spaghetti squash is also good topped with spicy turkey sausage to give it more flavor. I was skeptical the first time I tried spaghetti squash, but now I work it into my mealplan every few weeks. Do you have a favorite spaghetti squash recipe? Share it below! :-)

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Kale Bacon Cheddar and Tomato Quiche

Posted on Apr 18, 2013 in Breakfast, Cooking, Dinner, Featured, Veggies

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If you’re looking for a fresh and hearty meal, this is it!  Rich and filling and full of fresh veggies this quiche makes a perfect breakfast or dinner.  I used fresh yellow and red grape tomatoes which went perfectly with the cheddar cheese and kale.  I posted the recipe I used for the crust below, but if you’re short on time don’t feel guilty using a frozen pie crust or even making it a crust-less quiche.  I hope you try it soon!

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Perfect Pie Crust

(makes 2 9″ pie crusts–I cut this recipe in half)

2 1/2 cups of flour

1/2 teaspoon of salt

1/2 cup of cold butter, cut into 1/2″ pieces

1/2 cup of shortening, cut into 1/2″ pieces

2+ teaspoons of cold water

In the bowl of mixer combine flour, salt, butter, and shortening.  Turn the mixer on low and let it mix until the pieces are pea size or smaller.  Add ice cold water 1-2 teaspoons at a time until a soft dough forms.  You don’t want it to be soggy so add the water slowly a little at a time.  Roll into a ball and wrap tightly in plastic wrap.  Place in the refrigerator for 20 minutes or so until it firms up.  Roll on a floured surface, or between two pieces of wax paper until you reach the desired thickness.  Place in pie pan and crimp edges.

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Kale Bacon Cheddar and Tomato Quiche

(makes 8 servings, or 1 9″ quiche)

1-2 tablespoons of canola or olive oil

2 cups of fresh kale, chopped

1 cup of sliced tomatoes (I used grape & cherry tomatoes)

1 cup of shredded cheddar cheese, plus additional for sprinkling on the top

1 cup of bacon, cooked until crisp

6 eggs

1/2 cup of heavy cream

1/2 cup of milk

1-2 dashes of nutmeg

salt and pepper

prepared pie crust in a 9″ pie pan

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Preheat oven to 350 degrees.  In a large skillet heat 1 tablespoon of canola or olive oil.  Add kale and tomatoes and cook 3-5 minutes.  (if it appears dry add a bit more oil)  The kale should appear dark green.  Remove kale and tomatoes to a separate bowl.  In a large bowl whisk eggs, cream, milk, salt and pepper, and nutmeg until smooth and combined.  Set aside.  Sprinkle cooked bacon, kale, tomatoes, and 1 cup of cheddar cheese in the middle of the uncooked pie crust.  Pour egg mixture over the top.  If desired sprinkle additional cheese and/or bacon on top.  Bake for 50 minutes, or until set.  Let sit for 5-10 minutes before serving.

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Source: Pie crust recipe slightly adapted fromhttp://www.yourhomebasedmom.com/perfect-pie-crust-tutorial/

 

 

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Grandma’s Zucchini Bread

Posted on Apr 17, 2013 in Breads, Breakfast, Cooking, Featured, Veggies

These days you can find just about any recipe easily and quickly on the internet.  It is great having such easy access to recipes,  but my favorite way to get recipes is when they are passed down from family members, specifically from older generations.  This is my grandma’s recipe which was passed down to my mom, and now to me!  I have never lived near my grandma so being able to bake something that she used to make is so fun for me, and somehow makes me feel more connected to her.  Hopefully this is a recipe I’ll be passing on to my kids one day!  I hope you enjoy it!

(You can also check out my modified lighter version of this recipe!)GEDSC DIGITAL CAMERA

 

Grandma’s Zucchini Bread

(makes 12 servings)

1 stick of butter, softened

1 cup of sugar

2 eggs

1 teaspoon of vanilla

1 3/4 cups of flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1/2 teaspoon of nutmeg

1/2 teaspoon of cinnamon

1 cup of shredded zucchini (unpeeled)

1 cup of nuts (optional)

Preheat oven to 350 degrees and spray a loaf pan with non stick cooking spray.  In a medium bowl combine flour, salt, baking soda, nutmeg, and cinnamon.  Stir to combine.  In a large bowl beat butter and sugar until smooth.  Add eggs and vanilla and beat to combine.  Continue beating and flour mixture until just combined.  Stir in zucchini and nuts if desired.  Pour batter into prepared baking dish and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

 

 

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Simple Guacamole

Posted on Mar 12, 2013 in Appetizers, Cooking, Dinner, Featured, Veggies

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Freshly made guacamole is one of those things I could eat everyday.  I love it with pretty much any kind of mexican food, on sandwiches, with an omelet, or even just with tortilla chips!  This recipe is about as easy as it gets, and its simplicity really lets the avocados shine!

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Simple Guacamole

(serves about 4)

2 avocados

2 tablespoons of nonfat sour cream

salt, garlic salt, onion powder, pepper to taste

about 1/4 cup chopped tomatoes

Mash the avocados, sour cream, and seasonings until smooth, then add tomatoes.  Eat!

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Roasted Baby Broccoli

Posted on Mar 4, 2013 in Cooking, Dinner, Featured, Veggies

 

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I think baby broccoli is my new favorite vegetable!  Have you seen it in the grocery store?  I’ve walked past it many times, but recently decided I’d give it a try.  It is very similar to broccoli, but has a slightly sweeter taste to it and doesn’t have that somewhat “bitter” taste to it that broccoli sometimes has.  Even if you’re not a big fan of broccoli I’d encourage you to give it a try! You eat more of the stem vs regular broccoli where you mostly get the florets.  I’ve cooked it a few different ways, but this is by far my favorite.

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All you do is preheat your oven to 300 degrees F and lightly spray a baking sheet with olive oil spray or canola oil spray.   I use a small knife to cut the very ends off (don’t cut off a lot of the stem!) and to trim any leafs off.   Place your baby broccoli evening on the sheet and spray tops with cooking spray.  Sprinkle on some salt, garlic salt, pepper, or whatever other spice you love.  (I love it with my garlic and sea salt grinder from Trader Joe’s!) Bake for 15 minutes or until they have turned a nice bright green and the florets have just a hint of brown and look crispy.  Best served right away.

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Source: http://michellemarievoss.com/2011/04/07/roasted-baby-broccoli/

 

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