Posts Tagged "dinner"

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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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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Baked Chicken and Mushrooms

Posted on Mar 5, 2013 in Chicken, Cooking, Dinner

This is a quick and simple dinner idea for those evenings you’re short on time and don’t know what to prepare.  You can make it with light or dark meat, just be sure to adjust cooking times if needed.   I served mine over mashed potatoes but it would be good with rice too.


Baked Chicken and Mushrooms

(about 4 servings)

4-6 chicken breast fillets

1 tablespoon of olive oil

1 tablespoon of butter

10 ounces of mushrooms, sliced

1 teaspoon of minced garlic (or 1 clove)

1/2 cup of chicken broth

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon parsley

2 tablespoons of flour

1/3 cup shredded mozzarella cheese

Preheat oven to 350 degrees F and spray a 9X13 baking dish with non stick cooking spray.  Lay chicken evenly in dish and sprinkle lightly with salt and pepper.  Bake for 15 minutes.  Meanwhile, heat oil and butter over medium heat in a large skillet.  Add mushrooms and garlic and cook until mushrooms are slightly translucent.  Add chicken broth and spices and heat.  Sprinkle flour over the top and stir until smooth.  Let mixture come to a low boil, then pour it evenly over the chicken.  Bake for an additional 10-15 minutes or until chicken is cooked.  Sprinkle cheese over the top and put back in the oven just until its melted.


Source:  Slightly adapted from




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Mom’s Chicken Pot Pie

Posted on Feb 26, 2013 in Chicken, Cooking, Dinner

Chicken pot pie is one of the ultimate comfort foods.  Perfect for a cool fall evening and especially tasty the next day for lunch!  My Mom makes the most amazing chicken pot pie, and kindly gave me her recipe.  It is one of my favorite dishes to make for my family now.   It’s not quite as good as when Mom makes it, but it’s a close second. :)

Chicken Pot Pie

(serves 6)

1/2 cup of butter (1 stick)

1/2 cup of flour

2+ cups of chicken broth

1/2 cup of milk

2 cups of frozen mixed vegetables

2 cups of chopped chicken (about 2 breasts)

salt, pepper, onion powder, oregano to taste

pie crust (I usually use Trader Joe’s frozen one)

Preheat oven according to pie crust directions.  Melt butter in a large skillet over low heat.  Once melted stir in flour slowly.  Cook mixture whisking frequently to keep lumps from forming.  Cook for 5-10 minutes creating a roux.  Once it thickens pour in broth and milk.  Turn heat up to medium and stir in frozen vegetables and chicken.  Heat well and add spices to taste.  Pour mixture into prepared dish and cover with pie crust.  Cook for 20 minutes, or until crust is golden brown.  Let sit 10 minutes before serving.

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Quick and Easy Fried Rice

Posted on Feb 24, 2013 in Cooking, Dinner, Featured

Was I the only one who was thinking fried rice was hard to make??  My husband and I would go out to eat and he would say how much he loved Japanese fried rice, but for some reason it never clicked for me to try to make it.  I always thought it must be tricky or time consuming and I never gave it a second thought.  Recently a friend shared her recipe for fried rice and I was surprised how simple it looked.  Well, I tried it last night, and my family loved it!  I made mine even more simple by using Trader Joe’s frozen brown rice, which cooks in the microwave in about 3 minutes and is delicious.  We had leftover pork chops from the night before, so I chopped those up and added them in as well. I also think it’d be fun to play with different kinds of veggies, but my family likes things more simple.  Try it out soon and add your own touch to it!

Quick and Easy Fried Rice

(Serves about 6)

4 cups of cooked rice (brown or white works just fine)

2 tablespoons of olive oil

2 tablespoons of butter

2 eggs

1/2 onion, diced

1 cup of frozen peas

1 cup of shredded carrot

2 tablespoons of teriyaki sauce

3 tablespoons of soy sauce

few dashes of pepper.

chopped chicken, beef, pork, or shrimp if desired

Cook your rice and set aside.  Heat olive oil and butter in a large wok, skillet, or griddle.  I did mine over medium high heat.  You want it to be hot enough so its sizzling, but not so hot that the oil is smoking.  Once hot, add your diced onion and cook until translucent.  Set aside.  Crack the 2 eggs into your pan and stir quickly as they cook.  (they will cook fast, so don’t leave them without stirring.)  Once they are cooked, add the onion, rice, peas, carrots and meat if you’re using it.  Stir and let it get heated through.  Add your teriyaki and soy sauce and cook a few more minutes.  Add pepper and adjust sauces to taste.  Serve immediately.


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