Pesto Spaghetti Squash

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Ingredients:

  • 1/2 of 1 spaghetti squash
  • fresh shredded parmesan cheese, approx. 1 cup
  • 1 pkg, 5 links of italian sausage
  • 1/2 jar of basil pesto sauce

Instructions:

Pre-heat oven to 350 degrees. Cut the spaghetti squash in half, place meat side down onto a spray oiled baking sheet.  Bake for 20 minutes. Remove from oven and let cool. Scrape the meat of the squash out into a spray oiled 8×8 glass baking dish. Pour the pesto sauce on top and toss squash till the sauce is spread through. Sprinkle the parmesan cheese on to the squash and toss.

While the squash is baking, cook the italian sausage in a pan. Cut the casings off and cook like hamburger till done. Extra seasoning like garlic, onion powder, and cayenne pepper on the sausage is a good idea but not necessary.

Once the sausage is done and the squash is prepared, drain the sausage and place on squash and toss.

Bake again on 350 degrees for 10 minutes to melt the cheese.

Pierogy with Potato and Cheese

Ingredients:

Dough:

  • 4 and 1/2 c. flour
  • 1 tsp salt
  • 2-3 tbsp melted butter
  • 2 eggs
  • 1 egg yolk
  • 2 tbsp oil
  • 1 lg. can evaporated milk, 12 oz.
  • 1 tbsp lemon juice

Filling:

  • 6-10 medium red/white potatoes, peeled
  • butter
  • 1-2 c. shredded cheese
  • onion powder to taste
  • salt and pepper to taste
  • 1 sm. can evaporated milk, 5 oz.

Instructions:

In a large pot boil potatoes till tender with a fork.  Mash with butter and milk to form mashed potatoes, add the shredded cheese and season with onion powder and salt/pepper. Set aside to cool.

While the potatoes cook; In a large bowl whisk together eggs, egg yolk, milk, lemon juice, oil and butter. Whisk till well blended, next add the flour and salt and stir till dough forms and becomes a ball. Add additional flour if needed to remove wetness. Set aside covered with a towel for 15-20 minutes.

Take a piece of the dough out and roll out with a rolling pin on a floured surface, flipping to evenly flour and keep from sticking. Take a large cookie cutter or cup/glass about 4 inches and cut out circles approximately 1/8 inch thick. Not too thin to tear but not too thick.

Spoon a tablespoon of the mashed potatoes into the center and fold over, mash the edges together, moisten with a little water if the edges do not want to stick. Place on a floured cookie sheet or a container that is floured with floured wax paper between the layers. Freeze.

When frozen, then prepare a skillet with light oil on medium heat. Add the pierogy in 1 layer to the hot pan and cook about 6 minutes per side or till golden brown.

Enjoy as is or sour cream can be used as a common dipping sauce.

Butternut Squash and Kale

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Ingredients:

Instructions:

Wash and cut your butternut squash in half and bake on a spray oiled

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cookies sheet on 350 for 30 minutes.  Once done, let set to cool till you can hold it or hold with tongs and scoop out the meat with a spoon and place in a spray oiled casserole. Add the kale, onions and garlic and stir together.

Bake again on 350 degrees for 25 minutes till kale is reduced and all is heated through. When removed, add the cheese and let set to melt.

Serve. Enjoy.

 

 

Eggplant and Asparagus

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Ingredients:

Instructions:

Peel and slice lengthwise into strips, the eggplant and place in a spray oiled casserole.

Wash and snip thick ends of the asparagus and add to the eggplant. Toss to mix together.

Sprinkle over top all dry ingredients, and the lemon juice (apprx 3-4 tbsp of juice).

Bake at 350 degrees for 25-30 minutes till asparagus is tender, at about 5 minutes till done add the cheese and finish cooking till well melted.

Serve.

Ricotta Pork Skillet

 

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Ingredients:

 Instructions:

In a deep skillet on medium heat, brown the pork with the garlic powder and Italian seasoning. Once the pork is about half done, add the leeks and saute them with the pork until the pork is done. Remove the pork mix from the skillet into a bowl and set aside or get a new skillet.

In the greased skillet from the pork on low to medium (4), layer your tomato slices on the bottom and layer the mozzarella cheese on top.

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Next pour in the cooked pork on top of the tomatoes and cheese.

2014-03-29 16.29.45Next pour in the fresh kale over the pork and spread the ricotta cheese over the kale with a rubber spatula or back of a spoon.

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Next place a lid over the pan on the low-med heat for about 20 minutes or till the kale has reduced and is tender. Do not stir together, we are going for a layered skillet lasagna affect.

Serve with a slotted spatula that you can cut pieces out and slotted because the tomatoes creates lots of juice and you may not want all that juice on your plate.

Rutabaga Lasagna

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The Rutabaga.. one of the most unappealing vegetables in the produce department, they are actually a turnip, a Swedish turnip. The closest thing to a rutabaga I’d come to before this recipe was my moms cat named the same.  My challenge was to figure out how to use it and make something amazing with it. I found two amazing ways to cook it, if you have any left over rutabaga after this recipe try my rutabaga and carrots recipe, it’s AWESOME! Enjoy this recipe as well.

Ingredients:

I started by preparing my leeks..this is 1 leek cut in half then sliced thin, I only used 1/2 of it.2014-03-29 15.06.28

Rinse and set leeks aside to drain well. Chop your cilantro and green onions, place in a medium sized bowl then add your leeks and mushrooms, toss together.

Slice your tomatoes in to 1/4 inch thick slices. Rinse and peel your rutabaga and slice in to 1/4 inch slices. Grate you fresh cheese into a bowl.

In an oil sprayed slow cooker place a layer of tomatoes, and sprinkle garlic and Italian seasoning on tomatoes at ever tomato layer…2014-03-29 15.21.22Add your carrots and a layer of the leek/mushroom mixture..2014-03-29 15.25.202014-03-29 15.43.32

 

Next add a layer of kale and top the kale with some grated fresh cheese..2014-03-29 15.31.03

Ricotta is a thick cheese, I spread it onto the rutabaga pieces like butter and placed them as a layer..2014-03-29 15.38.07Then I repeated: tomatoes, dry seasonings, carrots, leek mix, kale, fresh cheese, rutabaga w/ ricotta. The last layer will be tomatoes. Don’t be afraid to pack it in because it will reduce significantly.

Cook on low for 5-6 or till rutabagas are tender.  Top with Parmesan and mozzarella cheese and enjoy.

 

Spaghetti Squash with Tuna

A very low carb one dish meal.

  • 1/2 to 1 whole spaghetti squash
  • 2 pouches or lemon pepper flavored tuna***
  • 1 tsp garlic powder
  • 1/2 c. Chopped green onion
  • 1-2 c. shredded shredded colby/jack cheese

Cut your squash in half, if it is too hard to cut, microwave for 3-5 minutes till softened. Remove the seeds.

Bake on a greased cookie sheet, face down in the oven on 350 degrees for 35 minutes. Turn oven off and let set for an additional 10 minutes.

Pull from oven, hold one end with tongs and use a fork to scrape out the meat. Move meat to oil sprayed casserole dish.

Add the tuna, garlic and cheese, then toss together till evenly blended.

Bake on 350 degrees for 25 minutes.

Serve.

***any of the flavored tuna pouches would be wonderful, pick a different one each time to add variety a flare to your seemingly boring diet needs.

 

Spaghetti Squash with Chicken

A very low carb one dish meal.

  • 1/2 – 1 spaghetti squash
  • 2 cans chunk chicken, 12.5 oz each, drained
  • 1 can green chilis, 7 oz
  • 1 cube Knorr Chipotle Seasoning
  • 1-2 c shredded mexican blend shredded cheese

Cut your squash in half, if it is too hard to cut, microwave for 3-5 minutes till softened. Remove the seeds.

Bake on a greased cookie sheet, face down in the oven on 350 degrees for 35 minutes. Turn oven off and let set for an additional 10 minutes.

Pull from oven, hold one end with tongs and use a fork to scrape out the meat. Move meat to oil sprayed casserole dish.

Add the chicken, chilis and half the chipotle seasoning cube and toss together till evenly blended.  Top with the rest of the chipotle cube, bake on 350 degrees for 25 minutes.

Turn oven off, pull out dish, top with the cheese and replace into the warm oven till melted.  Serve.

 

7 Layer Dip

 

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  • 1 pkg of chorizo
  • 1 lg can of black bean refried beans
  • 1 medium container of sour cream
  • 1 pkg of taco seasoning
  • 5-6 avocados
  • 1 small bunch of cilantro, chopped
  • 1 can of Hatch green chilis
  • 2 tbsp lemon juice
  • salsa
  • shredded cheese
  • green onions, diced

Remove the casing of the chorizo and cook thoroughly, drain as best you can and add your beans, stir well.

Place in bottom of bowl.  Spread sour cream over beans for the next layer.

Sprinkle the taco seasoning over the sour cream, all or part of the package.

Peel your avocados and slice and stir in the lemon juice, green chilis and most of the cilantro.  Once well mixed and smoother spread over sour cream.

Pour salsa over the avocados, sprinkle with cheese and top with the green onions and the rest of the cilantro. Chill till ready to serve.

Cheesy Spaghetti Squash

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  • 1 spaghetti squash
  • 1 large bag of frozen broccoli, thawed and drained
  • 2-3 c nacho can cheese
  • plain or seasoned bread crumbs

 

Cut your squash in half, if it is too hard to cut, microwave for 3-5 minutes till softened. Remove the seeds.

Bake on a cookie sheet, face up in the oven on 350 degrees for 35 minutes. Turn oven off and let set for an additional 10 minutes.

Pull from oven, hold one end with tongs and use a fork to scrape out the meat.

Place squash shreds into a casserole dish, stir in broccoli and cheese. Sprinkle with bread crumbs

Bake again on 350 degrees until bubbly and bread crumbs are golden brown, approx. 20 minutes.