Spaghetti Squash "Noodles"

I am crazy for these "noodles" right now!  In an effort to eat better and slim down, I have not been eating any grain-based carbs.  Unfortunately, I have a child who will only eat spaghetti.  Rather then make two meals (no way!) I have been using spaghetti squash for my noodles.  It is so easy and really delicious.  Eating one cup of squash, you will eat 10 grams of carbs vs 40 grams for one cup of spaghetti noodles.  Eat up!

1 medium sized spaghetti squash
Salt and pepper to taste

Cut squash in half, lengthwise.  Scoop out seeds and fibers.  Cook using desired method.  Allow to cool for about 10 minutes then shred the flesh with a fork.  Season squash with salt and pepper and top with sauce. 

Bake: Preheat oven to 425 degrees.  Using a 9x13 glass dish, add 1 inch of water to the bottom and place squash cut-side down.  Bake for 40 minutes or until the skin in easily pierced with a fork.

Pressure Cooker: (don't be afraid, this is my preferred method) Add 1 cup of water to the bottom of the pressure cooker.  Add squash cut-side down.  Once the cooker reaches pressure cook for 10-12 minutes.

Microwave:  Pierce multiple times with a fork.  Microwave each half for 6-8 minutes, until soft.

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Carnitas

This pork roast is delicious!  Boiling and then baking the meat makes it so tender but then it has a nice roasted outside.  It is a really easy way to achieve a traditional carnitas taste and texture.  Serve with corn tortillas and all the fixings!

2 pounds pork butt
1/2 medium onion, cut in half
1 large garlic clove
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt or garlic salt, to taste

In a 3 quart saucepan, combine port, onion, garlic, 1 teaspoon salt, oregano and cumin; add enough water to cover. Bring to a boil, reduce heat, cover and simmer for 2 hours.

Preheat oven to 350 degrees. Drain meat and place in a baking pan. Sprinkle meat evenly with salt or garlic salt. Bake in a 350-degree oven for 45 minutes. Remove from oven. While meat is still warm, use forks to shred meat.

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Shredded Chicken

I found this recipe while looking online for a Cafe Rio copy-cat recipe. It is really tasty in tacos and burritos.


3 lbs boneless, skinless chicken breasts (thawed)
1 1/2 cups Italian dressing
1 tablespoon minced garlic
1 tablespoon chili powder
juice from one lime
1/4 cup fresh cilantro, chopped

Place chicken in a 4-6 qt. slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook on low for 7-8 hours or on high for 3-4.

Remove chicken from pot, shred with a couple of forks, then put it back in the pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.

French Dip

This recipe is from my sister. Yum!


3 lb. beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp dried thyme
3-4 peppercorns
1 tsp garlic powder

Combine all ingredients in slow cooker. Add enough water to almost cover meat. Cover and cook on low heat 10-12 hours. Shred meat using two forks. Serve on rolls (add some sliced provolone if desired). Use extra juice for dipping sandwiches.

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Fetticcine Alfredo

This is the ultimate comfort food! It is the perfect combination of perfect ingredients...pasta, butter, cream, and cheese. Yum!


8 oz uncooked fettuccine
1/2 cup butter
1/2 cup whipping cream
3/4 cup shredded Parmesan cheese
1/2 teaspoon salt
Pepper
Fresh parsley, chopped (optional)

Cook fettuccine according to package directions. Drain well.

In a saucepan, heat butter and cream over low heat, stirring constantly until butter is melted. Stir in cheese, salt, and pepper to taste. Stir constantly until smooth. Pour sauce over drained fettuccine. Stir until well coated. Garnish with parsley.

Meatloaf

"I would do anything for love, but I won't do that, no I won't do that." Sorry, I have a hard time thinking about meatloaf and not thinking about Meatloaf. I never did understand that song...what is it that he won't do for love?

Anyway, I don't usually crave meatloaf but it's one of those dinners that is usually pretty yummy. I always use ground turkey instead of ground beef.



1 lb lean ground beef
1 small onion, diced (about 3 tablespoons)
2 teaspoons Worcestershire sauce
1/4 cup milk
1 large egg
1/2 cup oats
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon black pepper
1/3 cup ketchup, chili sauce, or barbecue sauce

Preheat oven to 350F. Combine all ingredients (except ketchup) in large bowl and mix. Inside a 9x13 baking dish mold the meat mixture into a loaf then cover with ketchup.

Bake uncovered for 1 hour or meat thermometer reads 160F. Let stand 5 minutes and enjoy.

Chicken Salad

Here's a great recipe to use with that leftover chicken! Chicken Salad from the Pioneer Woman.


5 boneless, skinless chicken breasts, cooked
2 stalks Celery, Chopped
3 whole Green Onions, Chopped
2 cups Grapes, Halved
A Small Handful Of Fresh Dill, Minced
1/2 cup Mayonnaise
1/2 cup Plain Yogurt Or Sour Cream
1 Tablespoon Brown Sugar
1 Tablespoon Lemon Juice
Salt & Pepper To Taste

Chop cooled chicken into bite-sized chunks and set aside. Chop all of your fruits and veggies and place them in a bowl with the chicken. If needed, you can substitute 2-12.5 cans of chunk chicken breast from Costco.

In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add fresh herbs. Pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Allow the salad to chill for several hours (or even overnight) before serving.

Leftover Chicken

I make a lot of recipes with "leftover chicken". For convenience I always have some on hand for quick meals like salads, tacos, casseroles, stir fry, sandwiches, or eaten plain with some steamed veggies.

This is a very easy (and maybe obvious) recipe but it makes a really great moist chicken you can literally use in everything!


4 boneless, skinless chicken breasts, frozen
1-2 tsp olive oil
salt & pepper

Preheat oven to 375 degrees. Lay out chicken in a glass 9x13 baking dish pour olive oil over top and season with salt and pepper. Using your hands, coat the chicken with the olive oil and seasonings. Arrange chicken flat and cover loosely with aluminum foil. Bake 25-30 minutes or until no longer pink. Eat hot or refrigerate.

Roast with Barbeque Sauce

The sauce is what makes this roast so yummy. I got this recipe from my mother-in-law. She adapted it from a recipe she found on Better Homes & Gardens.


2 1/2 cups Beef Broth
1/4 cup Worcestershire sauce
1 tablespoon cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 2-1/2-pound pot roast
1/2 cup ketchup
2 tablespoons packed brown sugar
2 tablespoons butter or margarine
5 strips bacon, chopped
1/2 onion, diced

In a crock pot combine roast, 2 cups broth, Worcestershire sauce, vinegar, mustard, chili powder, cayenne pepper, and garlic. Reserve 1/2 cup broth for sauce; set aside in refrigerator.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

For sauce, in a saucepan cook bacon until crisp, set aside. Drain excess grease and cook onion until soft. Add the 1/2 cup reserved liquid, bacon, ketchup, brown sugar, and butter. Heat through. Cover meat with sauce before serving. Top with extra sauce.

Crab Souffle

This is a recipe passed down from my grandmother. I love this dish because of the memories it conjures up for me. It is not a true souffle but the dish is dense and creamy.


8 slices white bread
1/2 cup mayo
1/2 cup green pepper, diced fine
1/2 onion, diced fine
1/2 lb crab
2 eggs
1 1/2 cups milk
1-10 3/4 oz can condensed cream of mushroom soup

Take crust off bread. Place 4 slices in the bottom of buttered 8x8 dish so that you have a single layer of bread. Mix together mayo, green pepper, onion, and crab. Be careful not to break up the crab chunks too much. Place on top of bread. Put 4 more slices of bread on top of mixture. Combine eggs and milk, pour over bread. Make sure bread is covered/saturated. Place in refrigerator over night. Preheat oven to 325 F. Bake 15 minutes, remove and cover with mushroom soup and continue to bake 25-30 minutes more.

Dinner in a Pumpkin

1 medium pumpkin
1 1/2 lbs ground beef
1/4 cup soy sauce
2 tbspn brown sugar
1 can sliced mushrooms, drained
1 can cream of chicken soup
2 cups cooked rice

Clean out pumpkin. Brown hamburger. Combine all ingredients in skillet and then put into pumpkin, replace pumpkin top. Place on a cookie sheet. Bake 1 hour at 375 degrees. To serve scoop out a portion of pumpkin along with the yummy ingredients.

Baked Potato

I sometimes forget that baked potatoes can be the main dish of your dinner. Setting up a potato bar is easy and tasty. The options for toppings are endless!



Heat oven to 350 degrees. Wash potatoes thoroughly. Dry, then using a standard fork poke 8 to 12 deep holes all over so that moisture can escape during cooking. Place potatoes directly on rack in middle of oven. Bake 1 hour or until skin feels crisp but flesh beneath feels soft.

If you want the skins to remain soft, wrap potatoes in foil and extend baking time 15 minutes. If you're cooking more than 4 potatoes, you'll also need to extend the cooking time by up to 15 minutes.

Farfalle with Zucchini and Yogurt Sauce

I found this recipe from A Good American Wife. I used it last summer when the zucchinis were ready to harvest.

Growing up my mother would always shred and freeze zucchini for future use in breads and dinners. I bet this recipe would work well with frozen zucchini, just thaw before using.


1 pound farfalle
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Dash of nutmeg
Kosher salt and freshly ground pepper, to taste

In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done add the shredded zucchini to the pot. Drain the farfalle and zucchini.

Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper. Stir until cheese is melted.

Add the farfalle and zucchini to the saucepan and cook over low heat, tossing, until the sauce coats the pasta. Serve with the extra cheese.

Easy Barbeque Chicken

This recipe is so easy! I love having this with baked potatoes to dress it up or potato salad for a picnic.



1 bottle BBQ sauce
1 cup honey
1 to 1 1/2 lbs chicken (with or without bones)

Combine all ingredients in a crock pot. Cook on high for about 30 minutes, turn heat to low and cook for another 3 to 4 hours until chicken is cooked through.

Spaghetti with Meatballs

The sauce recipe is from the internet. The meatballs recipe is one I found on Food Network. Sometimes I go easy and use sauce from a jar. Just make sure you cook the sauce and meatballs together for a little bit as the meatballs will soak up some of the flavor of the sauce.

For making meatballs, some people use a combination of beef and pork or veal. I like to use ground chuck (85% lean + 15% fat) for meatballs, but for some it is a bit fatty. Using ground turkey can be just as yummy and way less fat.


Sauce:
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
2 teaspoons chopped oregano leaves
1 sprig fresh rosemary
Salt
1/4 cup torn fresh basil leaves

Meatballs:
Cooking spray
1 pound ground chuck or ground turkey
1/2 cup bread crumbs
1/2 cup grated Romano, plus more for serving
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 tablespoons minced fresh basil leaves
4 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon salt
Freshly ground black pepper

1 box (16 ounces) spaghetti

Fill a large stockpot with water and bring to a boil for pasta.

In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.

Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray. Combine the ground beef with all other ingredients in a large work bowl. Form into large golf ball sized balls and place on a baking sheet. Bake for 30-40 minutes.

Remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While cooking, cook the spaghetti according to package directions.

Drain the pasta and return it to the pot. In a serving bowl, add desired amount of pasta and a small scoop of the sauce, toss slightly. Then add 4 meatballs and another scoop of sauce. Garnish with parsley and 1 tablespoon grated Parmesan. Makes 4 servings.

Crepes

This recipe makes a nice thin crepe. You can top them with anything! Sweet or savory . . . your choice. Berries and cream, nutella and bananas, or cheese and veggies, eggs and meat . . . it's all yummy.


1 cup flour
1 1/2 cup milk
1 egg
3 tablespoon melted butter

Combine in blender. Warm a crepe pan on medium heat. Add a small pat of butter to pan then pour desired amount of batter and twist pan to spread a thin layer to cover the bottom of the pan. Cook for a couple of minutes (the edges will begin to curl). Turn and finish cooking. Serve warm.

Homemade Flour Tortillas

This recipe is from my sister. It makes awesome tortillas!


10 cups flour
1 cup powdered milk
2 tblspn salt
1 1/2 cup shortening

Combine all dry ingredients and mix well. Cut in shortening until texture is like course cornmeal. Store in an airtight container at room temperature. Mixture will stay good for a month or so.

Mix 4 cups of the mixture and 1 cup lukewarm water. Knead about 50 strokes. Form golf ball size balls then roll thin. Cook on a skillet. This ratio makes about 20 tortillas, it can easily be adjusted to make more or less. Total recipe makes about 50 tortillas!

Meaty Spaghetti Sauce

This is a great easy crock pot spaghetti sauce that I found on the internet somewhere. It can also be made on the cooktop. Make as directed but cover and simmer for about 1-2 hours, until desired thickness.


1/2 pound ground beef
1/2 pound Italian sausage
1 small onion, chopped
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 can (16 oz each) Italian-style tomatoes, broken up
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste

Remove sausage from casings; brown with ground beef in a skillet, breaking up with a wooden spoon. Drain and add to Crock Pot with remaining ingredients. Stir well. Cover and cook on low for 8 hours or on high for 4. For thicker sauce, cook on high for the last 2 hours, removing the cover for the last hour.

Easy Ultimate Nachos

Since it is Superbowl Sunday I thought I would post something festive. This nachos recipe is very semi-homemade Sandra Lee style. It is a collection of my favorite store-bought items all combined to create a yummy goodness masterpiece. Vary the amounts based on how many you are feeding.


Tortilla Chips
Salsa con Queso (like Tostitos brand)
Chili con Carne with Beans
Salsa or diced tomatoes
Green onions, diced
Sliced olives
Jalapenos, fresh diced or canned sliced
Avocado, chopped or guacamole
Sour Cream

To avoid having soggy chips heat all applicable items individually and then combine. You can warm your tortilla chips on a large cookie sheet in the oven at 350 for 5 minutes. If you want to get a bit more fancy you can substitute a shredded beef roast and canned beans for the chili. Personally I love to use the queso dip with my nachos but feel free to use real cheese, about 2-3 cups. Melt on chips under the oven broiler.

Pot Roast and Baked Potatoes

This recipe makes for a really easy complete Sunday dinner.


6-8 large baking potatoes
4-5 lb pot roast
1 package dry onion soup mix
1-26 oz can cream of mushroom soup

Scrub potatoes and wrap in heavy foil. Place in oven at same time as roast.

Place roast on a large piece of tin foil. Sprinkle dry soup mix over top of roast. Spoon mushroom soup on top. For more gravy add a second can. Wrap tightly in foil. Place in roasting pan and bake at 350F for 4 hours. Unwrap roast carefully to avoid spilling gravy. Slice thinly. Serve with baked potatoes.