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Posts Tagged ‘Spaghetti Squash’

Hi everyone!  Happy Thanksgiving!!  I wanted to post a quick recap of yesterday’s eats before I get into all the turkey day pictures later on.  I spent a good portion of the afternoon in the kitchen … ok, fine … all of the afternoon.  It’s probably a good thing I wasn’t hosting this year – I would have been stuck in there for days!!! 

I really don’t know what took me so long … maybe it was my lingering glances at the tube while All My Children was on.  No, I don’t normally watch the show, but so many beauties in one place catches one’s attention.  I can remember being a young girl and having to take a break from play time with Grandma, so she could watch “her program.”

 

The eats …

 

Warm Cold Cereal Mush with Pumpkin, Pumpkin Seeds, Flax, PB and Vanilla Soy

Breakfast - Warm Cold Cereal Mush with Pumpkin, Pumpkin Seeds, Flax, PB and Vanilla Soy

 

Leftover Spaghetti Squash with Chopped Roma, Sweet Potato and Spinach plus Carrot Sticks and 1/2 PB/Banana Pita

Leftover Spaghetti Squash with Chopped Roma, Sweet Potato and Spinach plus Carrot Sticks and 1/2 Toasted PB/Banana Pita

Cute Lil' Clem

Cute Lil' Clem

 

Black Bean, Rice and "Sausage" Soup

Black Bean, Rice and "Sausage" Soup

 

I just have to share this quick and easy recipe with you … I got the idea from Jessica, over at Johnstone’s Vin Blanc (again!  Two great recipes in one week!!)

When it came down to making it, I didn’t have much time since we had plans to meet friends out.  I didn’t get a chance to look over her recipe again, so I just sort of winged it.  Luckily, it turned out great!.  I’m pretty sure it is very similar to the recipe she has posted on her site.

Black Bean, Rice and “Sausage” Soup

Ingredients:

  • 1 cup chicken (or veggie) broth
  • 2 cans black beans, liquid reserved
  • 1/2 cup jarred salsa
  • 1 sliced carrot stick
  • 1/4 cup diced onion
  • 2 Boca Meatless Italian Sausages, thawed and sliced
  • 1 cup cooked rice (we used the microwaveable short grain brown rice since I burned the wild rice I had cooking while I was in the shower! Grrr!!  So, any rice will do here.)

Preparation:

In food processor, lightly puree one can of black beans.  Set aside.  In small skillet, with a small amount of oil, saute carrot and onion until slightly tender.  Add sliced “sausage” and allow to lightly brown. 

In a large soup pot, combine pureed black beans, broth, additional can of black beans, salsa, carrots, onions and “sausages”; bring up to a near boil, reduce heat, cover and simmer for 20 minutes (I allowed it to simmer while I was getting ready, which was longer than 20 minutes, so that’s ok too!)  Add rice, stir well, cover and allow to simmer 5 minutes before serving! 

There you have it … a warm, comforting bowl of soup in no time at all!  One thing about making certain types of soup is that it can become rather time-consuming if you have a lot of veggies to chop, slice or dice.  This soup didn’t need that prep work, so it’s perfect in a pinch!

 

I’m off to run a little and eat a lot!  Enjoy this fabulous day!!

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MonDreary

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It’s a very sad, gray day here … I wish it would just rain already.  Actually, I wish it would just dump a big pile of snow on us.  I could be up for a snow day.  I’ve got a new baking sheet just dying for a spin down that big hill in the backyard.  Ha … I’m joking of course.  That’s a criminal offense in this house.  Anything that belongs in the kitchen is off limits.  But, golf clubs as ski poles … now, that would be some fun!!!  Just kidding, dear.

 

After confessing my undying love for my granola this morning, it almost goes without saying that I enjoyed a great bowl for brekkie –

 

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For once, the finished product!!

 

I was feeling confident that the deliciousness would not wear off while I was busy snapping shots, so I forged ahead and added a small amount of milk, nuking it in the micro and mashing/mixing.

Today’s combo included:

  • 3/4 cup granola
  • 1 tbsp. ground flax
  • 1 chopped banana
  • 1 spoon pumpkin butter
  • ~1/2 cup vanilla soy
  • 1 spoon peanut butter

This new trick is really starting to grow on me.  I definitely think less milk is better – not as soupy and more porridgy.  I stayed full for a whopping 4 hours!  It even held through a 4-miler.  It’s something about the 4’s, I guess?!

But, boy, by the time hunger struck, it struck hard.  Lukily, I had a bunch of stuff in the fridge ready to throw together in a jiffy –

 

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  • Spaghetti squash (pre-cooked last night)
  • 1 tbsp. tomato paste
  • Broc slaw
  • Diced roma tomatoes
  • Diced sweet potatoes
  • Leftover crunchy tofu
  • Goat cheese

I heated/cooked all the veggies in the microwave, then sprinkled goat cheese on top.  I re-heated the tofu in a small pan on the stove to get it to crisp up again.  One the side, I sliced a lone two-seed roll that was lounging in the fridge and slathered it with apple butter before eating.

 

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Alright, I’m off … keep your great pumpkin pie recipes coming!  They all sound great!  Please feel free to send me the recipe link, or go ahead and post your recipe as a comment.  Thanks 🙂

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Roast ’em! 😀

 

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After GOTR, I had some running around to do, so I munched on a leftover Golden Delicious that the girls had for their snack today.  I’m not normally a Golden Delicious fan, but these were really good.  Not as crisp as I normally like them, but not at all soggy.  The sweetness was just perfect.  Sorry no pic as I was driving and dining! 🙂

 

Once home, I grabbed the leftover half of my vanilla Chobani from yesterday, threw in some Kashi and raisins and I was set until dinner –

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My recent goal grocery-wise is to use up some of the lingering items in the fridge and pantry.  I picked capers as tonight’s clear out ingredient when I was planning earlier in the week …

 

Roasted Lemon Chicken with Olives and Capers

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Ingredients:

  • 2 boneless chicken breasts
  • Roasted lemons (see below for the how-to)
  • Capers
  • Kalamata olives
  • 1 cup low sodium chicken broth
  • Dry minced onion
  • Spaghetti squash, cooked and flesh removed with fork
  • Frozen collard greens (we decided while eating that spinach would be better – we didn’t have any)

 

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Preparation:

To roast the lemons – slice about 1/4 inch thick, place on baking sheet, spritz with EVOO and sprinkle with kosher salt.  Bake in a 350 degree oven for 25 minutes, flipping at 20 minutes.

For the chicken – place 1 tbsp. EVOO in deep skillet over medium-high heat; add chicken and cook for 3 minutes on each side, until browned.  Add broth, greens, olives, capers and minced onion.  Cover and cook until broth is reduced by half.  Add roasted lemons, cover and cook for an additional 5 minutes. 

Portion squash into dishes, top with chicken and broth mixture.  Garnish with roasted lemons and Parmesan cheese.

As for the olives, greens, capers and minced onion, I didn’t measure how much I used – just what I thought looked right.  I left some olives whole and some were sliced.

This really was a super simple, one-pot dish that tastes A-MAZ-ING!  This is a great meal to serve to company since it has such a pretty presentation.

Devin didn’t dig the collard greens and I admit it wasn’t the best choice – collards have a very distinct taste that didn’t jive with the rest of the flavors.  As I mentioned above, I think spinach would be a much better choice.

Also, pasta would be just as delicious – I just wanted to go the extra healthy route tonight! 😀

 

Of course we had a salad as well –

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It’s marathon TV night, so off I go!  TGTIF (thank goodness TOMORROW is Friday) … and my hubby’s birthday!  Night!

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Roasted = Toasted

Howdy folks!  This day went by so fast … and tomorrow’s already Wednesday!  Yippee!!

This afternoon, I FINALLY took the time to set-up my fall centerpiece for the dining room table –

We don’t ever sit in the dining room, so I don’t have to worry about disturbing it when we eat.  It’s the “just for looks” room … ha!

I’ve had the same centerpiece for several years now and, while I still like it, I am always on the lookout for something new.  If anyone has any ideas, please send them my way!!

We had a good GOTR lesson today – for the first time, the girls had to run for 35 consecutive minutes.  (We’re trying to build up their endurance for the end-of-season 5K race.)  I was so proud of them!!  It was quite warm outside and they did a great job of keeping pace.  Most of their little faces were so red by the time that they finished!

After our lesson, I ran some errands, including a trip to the library, Ulta and Marshall’s.  I ended up spending more time at Marshall’s than I wanted to, but that store has a way of sucking me in!  (Plus I found two fun plates on clearance!!) 🙂

 

On the menu for tonight’s dinner … 

“Not” Spaghetti with Turkey Meatballs, Tomatoes, Feta and Pine Nuts

Roasted and Toasted Broccoli

 

 

How I prepared the “spaghetti”:

  • Cut spaghetti squash in half (be careful!!) and remove seeds.  Bake in 350 degree oven for 45 minutes.
  • Remove flesh from squash using a fork.  Place in a lightly greased casserole.
  • Add chopped tomatoes, quartered turkey meatballs (I buy them frozen/fully cooked and defrost) and sauteed onion/mushrooms (if desired) to casserole.  Mix well. 
  • Bake at 400 degrees for 15 minutes.
  • Top with feta cheese and toasted pine nuts.

I also added a small amount (maybe 1/4 cup??) of jarred spaghetti sauce to the dish, in order to keep it from drying out while baking.

How I prepared the broccoli:

  • Place broccoli florets on a sprayed cookie sheet and sprinkle with olive oil, salt and pepper.
  • Bake in 400 degree oven for 15 minutes, turning once.

 

We are SO full!  I love the fact that this “not” spaghetti dish fills me up just like a plate of actual pasta would … without all the extra carbs! 

As for the broccoli … hear me holla!  Goooood stuff!  I can’t believe it’s taken me so long to roast broccoli!  Roasting gives it a wonderful nutty, toasted flavor.  Try it – you’ll love it! 

We still haven’t gotten to watch Grey’s Anatomy from last Thursday, so that is on the agenda tonight. 

Oops, I’m being summoned, so it’s time to go …

Have a great night!

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Bare Necessities

For some reason, my great bowl of muesli didn’t stay with me for very long.  A little more than an hour after eating, I was starving!  So, I ate a small bowl of Kashi (1 cup) with vanilla soy milk –

That did the trick.  Mission accomplished.

I put the spelt on to cook and decided to hop on the elliptical for some light cardio.  I ended up doing 35 minutes.  I got roped into the end of Freedom Writers with Hilary Swank.  That is such a great movie – I even got a little teary-eyed as I was “pedaling” away.  Typical me when it comes to movies!

Lunch was a challenge since we have NOTHING in the refrigerator – not even the bare necessities!  I picked up spinach and romaine on Friday, but we don’t have any fresh veggies left to make a salad.  The little bit that we had was used up yesterday. 

While I was digging out the muesli this morning, I found a container holding leftover spaghetti squash, which I had reserved before using the rest for dinner last week.  Luckily, Devin is playing golf, because there was only enough for me!

 

I actually put together a tasty little dish:

  • ~1 cup spaghetti squash
  • 1 garden tomato, chopped, seeded
  • 1/4 cup navy beans
  • 1/4 cup spelt berries (freshly cooked!)
  • Handful spinach leaves
  • Parmesan cheese

Altogether with a side of TJ’s Pretzel Slims –

I’ve got our meal plan done, so I need to get to the grocery store.  STAT!!  I’m looking forward to a dinner that we really enjoy … plus a full fridge!  Later –

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Our “Not-Pasta” Dinner

I got hungry for my snack today around 4:15, while I was at work.  I packed a seltzer and a Peanut Butter Cookie Luna Bar.

Peanut Butter Cookie was ok – definitely not my favorite of the Luna Bars.  It had no distinguishing taste to it, unlike the Chocolate Nut Brownie.  Now that’s a good Luna Bar!  😉 

While I was at work, I was able to touch base with Kath from Kath Eats Real Food via e-mail.  She is a fellow GOTR coach (at another school) and I met her at our coach’s training.  Her blog, which I learned about at the class, was the inspiration of the very blog that I am writing.  She has an awesome site that I recommend for everyone to check out.  She offered to add my blog to her Blog Roll, which is very exciting to me since it could encourage future readers!  Thanks Kath!

Dinner tonight was a “pretend” pasta dish based around the spaghetti squash I cooked earlier.  Spaghetti squash becomes stringy when cooked, resembling spaghetti noodles.

In a skillet, I lightly cooked the following and then added to the tomato sauce that I made on Saturday:

  • 2 baby zucchini, sliced
  • 1 grated carrot
  • Handful sliced mushrooms
  • ~ 1/4 c. each frozen peas and frozen corn

I mixed the veggie/tomato sauce with the spaghetti squash and the last of a log of goat cheese (maybe 1 oz??)  I popped the dish in the oven at 350 degrees for 20 minutes.

Served with a spinach salad –

Whenever I make spaghetti squash for dinner, we always feel as if we really ate a giant bowl of pasta.  It is super hearty and filling.  It hasn’t settled in my stomach yet, which means I probably ate too much.  I couldn’t help it though … it was so good!

Recently, I had done some research on top-selling health books and was able to find several of them at the library.  I am currently reading SuperFoods HealthStyle by Steven G. Pratt.  I think I need to settle in and read for awhile before bed tonight.  As mentioned, I found several books that need to be read-

Whew, I got some reading to do!  Good night!

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