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Baked Spaghetti Squash with Garlic, Cheese and Fresh Herbs

by recipes

I made these recently to go with some steamed seafood and a big salad.. I was craving some comfort food but wanting to stay low-carb, and these were cheesy goodness! You can easily make these a main dish by adding meat and veggies at the end.

Baked Spaghetti Squash with Garlic, Cheese and Fresh Herbs

These baked spaghetti squash bowls are pure comfort food but are low carb deliciousness. You can mix this up by adding mushrooms, tomatoes, onions, even cooked chicken or bacon at the end if you want to make it a full meal instead of a side dish.
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Ingredients Method Notes

Ingredients
  

  • 1 large spaghetti squash
  • 5 minced garlic cloves or 1TB garlic powder
  • 1/2 cup water
  • 1 chicken bouillon cube crumbled or 1 TB of “Better than Buillion)
  • 1 cup heavy cream
  • 1 cup Four-Cheese Italian Cheese Blend I really like shredding up a combination of mozzarella, Gruyère, and Parmesan cheeses, but use whatever you have!
  • Fresh thyme
  • Fresh ground pepper
  • Parsley chives or green onions, finely chopped

Method
 

  1. Preheat your oven to 400°F
  2. Grab your spaghetti squash and cut off the tip and tail. (See notes below on softening it to make it easier to cut) Cut in half length-wise and use a spoon and your hands to remove the seeds. Place both halves on a baking sheet face up. Top with fresh cracked pepper.
  3. In a bowl, combine cream and garlic with 1/2 cup water, crumbled bouillon cube, chives, and fresh thyme. Mix well. Sprinkle a first layer of grated cheese over each squash half. Divide the cream mixture on top of cheese on each, then top with additional cheese.
  4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately. You can remove the squash to a bowl or plate by scraping with a fork, or just eat straight from the squash skin.

Notes

Making spaghetti squash can be intimidating the first time you attempt this but once you get the hang of it, it’s sooo easy! The skin is very hard, so soften it by stabbing it a few times with a sharp knife to create venting, then place in the microwave on high for 3 minutes. This will soften it a bit and enough to cut. Chop both ends and set the squash flat, then slice down through it with a large knife. (Don’t use a ceramic knife- ask me how I know!)
Use spaghetti squash in place of pasta for dishes like chicken Alfredo or spaghetti with marinara sauce. It’s so versatile and low carb. It’s truly a magical vegetable!

P.S. Meal planning not your thing? Join Plan To Eat...it may just change your mind! It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer. I can even share all my 300 recipes with you- just shoot me an email after you’ve joined or “friend me” on the app!

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Chicken Pot Pie with Fresh Tarragon

by Blogrecipes

This is literally the only time in my life that I use cream of chicken soup, but it works great as a binder. This is pure comfort food and the addition of tarragon takes the easy recipe up a notch.

I cannot count the times I have made this and taken this pot pie and a salad to someone who needed a meal. I usually have one in my freezer because they are easy to whip up after grocery shopping during meal prep and then pop in the freezer after it’s baked.

Chicken Pot Pie with Tarragon

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Ingredients Method

Ingredients
  

  • Ingredients:
  • Refrigerated pie crust box of two
  • Large can cream of chicken soup
  • 1 onion
  • Package of mixed frozen vegetables of choice 12-16 oz I like green beans, carrots, peas, and lima bean combination
  • 2 TB butter or olive oil
  • 2 carrots: chopped
  • 2 stalks of celery: chopped
  • 1 onion: chopped
  • 3 chicken breasts: roasted and chopped
  • 2 garlic cloves chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 TB of fresh or dried tarragon
  • Other herbs of choice: thyme oregano

Method
 

  1. Place one pie crust into pie pan and poke with a fork in several places. Bake at 350 for 15 minutes, remove. Meanwhile, sauté carrots, celery, onion in butter or olive oil until soft. Add garlic the last few minutes. (You can use whatever veggies you have around to saute’!). Mix together veggies, frozen vegetables, cooked chicken, tarragon and fresh herbs, salt, and pepper. Scoop into pie crust and even out then top with 2nd pie crust, pinching around the edges. Poke a few holes in the top of the crust and brush with egg white. Bake for 30-40 minutes or until crust is browned and filling is bubbling. Let rest for at least 10 minutes before serving.

P.S. Meal planning not your thing? Join Plan To Eat...it may just change your mind! It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer. I can even share all my 300 recipes with you- just shoot me an email after you’ve joined or “friend me” on the app!

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Zucchini Bread

by with One Comment recipes

 

Zucchini Bread

 

Sweet summer zucchini bread, perfect for toasting. Easy to make and just like grandma’s

 

 
  • 1 Cup sugar
  • 1 Cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soca
  • 1 tsp salt
  • 2 1/2 cups flour
  • 3 tsp cinnamon
  • 3 eggs
  • 1 Cup vegetable or coconut oil
  • 2 cups shredded zucchini (peeled)
  • 1 tsp vanilla

  1. This time of year will always and forever have me making zucchini bread. This is a MIdwest tradition that I brought south with me and I promise your whole house will smell like cinnamon goodness when you whip this up.

    The first memory I have of eating this deliciousness is in our kitchen on South Hambden Street in Chardon, Ohio. I was 10 years old. The house smelled like heaven and I considered hiding an entire loaf in my bedroom to keep it away from my brothers. Mom and dad grew enormous zucchinis and this was my favorite part about our huge backyard garden. The weeding was almost worth it when mom pulled this bread out of the oven.

    The recipe card is my grandmother’s and I have made these loaves since the kids were little. This week I added chocolate chips and sent one loaf back to college with Shelby. 

    Mix in the order listed.  ( You don’t need a mixer- I just add all ingredients in order and stir with a wooden spoon.)

    Pour into two greased loaf pans and bake at 325 for 1 hour or until a toothpick comes out clean.

    Note: Peel and shred zucchini using a cheese grater. You’ll need 3-4 small zucchini or 2 large to get 2 cups. This bread is great toasted for breakfast topped with butter or cream cheese. This bread freezes really well, so make some extra when zucchini is plentiful.

     

This time of year will always and forever have me making zucchini bread. This is a MIdwest tradition that I brought south with me and I promise your whole house will smell like cinnamon goodness when you whip this up.

The first memory I have of eating this deliciousness is in our kitchen on South Hambden Street in Chardon, Ohio. I was 10 years old. The house smelled like heaven and I considered hiding an entire loaf in my bedroom to keep it away from my brothers. Mom and dad grew enormous zucchinis and this was my favorite part about our huge backyard garden. The weeding was almost worth it when mom pulled this bread out of the oven.

The recipe card is my grandmother’s and I have made these loaves since the kids were little. This week I added chocolate chips and sent one loaf back to college with Shelby. 

Mix in the order listed.  ( You don’t need a mixer- I just add all ingredients in order and stir with a wooden spoon.)

Pour into two greased loaf pans and bake at 325 for 1 hour or until a toothpick comes out clean.

Note: Peel and shred zucchini using a cheese grater. You’ll need 3-4 small zucchini or 2 large to get 2 cups. This bread is great toasted for breakfast topped with butter or cream cheese. This bread freezes really well, so make some extra when zucchini is plentiful.

 

bread, zucchini

This time of year will always and forever have me making zucchini bread. This is a MIdwest tradition that I brought south with me and I promise your whole house will smell like cinnamon goodness when you whip this up.

The first memory I have of eating this deliciousness is in our kitchen on South Hambden Street in Chardon, Ohio. I was 10 years old. The house smelled like heaven and I considered hiding an entire loaf in my bedroom to keep it away from my brothers. Mom and dad grew enormous zucchinis and this was my favorite part about our huge backyard garden. The weeding was almost worth it when mom pulled this bread out of the oven.

The recipe card is my grandmother’s and I have made these loaves since the kids were little. This week I added chocolate chips and sent one loaf back to college with Shelby. 

So go ahead and use all the zucchini that is still plentiful. You can feel good knowing you are eating bread that’s full of veggies…

P.S. Meal planning not your thing?  Join Plan To Eat...it may just change your mind!  It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer. I can even share all my 300 recipes with you- just shoot me an email after you’ve joined!

spinach artichoke chicken (2)

Spinach Artichoke Chicken

by with No Comment recipes

 

Alright, friends. If you love spinach artichoke dip THIS IS A NEW KIND OF WONDERFUL. It’s soo easy and yummy. And low carb.

 

Spinach Artichoke Chicken

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Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts
  • 10 oz frozen chopped spinach drained and squeezed of liquid
  • 4 oz cream cheese
  • 4 oz mayonnaise
  • 1 cup parmesan separate into two 1/2 cups
  • 1 cup mozzarella separate into two 1/2 cups
  • 3 cloves garlic
  • 10 oz artichoke hearts frozen or canned- chopped

Method
 

  1. Preheat oven to 400 degrees
  2. Pre-cook the chicken breasts. (You can do this ahead of time and then it makes this dish sooo quick! I season the chicken with Montreal Steak Seasoning and then brown in a cast iron skillet in avocado oil until cooked through.
  3. Mix together the spinach, artichokes, garlic, cream cheese (softened- just leave it out at room temp for a bit), mayo, 1/2 cup parmesan, and 1/2 cup mozzarella.
  4. Cover chicken with spinach artichoke topping.
  5. Bake at 350 degrees for 20 minutes, then take out of the oven and sprinkle leftover 1/2 cup parmesan and 1/2 cup mozzarella over the top.
  6. Turn oven to broil and get the cheese melty and bubbly.

Notes

I serve this with zucchini noodles but you could do pasta too.
Delish!

P.S. Meal planning not your thing?  Join Plan To Eat...it may just change your mind!  It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer.

 

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guacamole (2)

Simple, Fresh Guacamole

by with No Comment recipes

What day can’t be made better with guacamole??  In my humble opinion we have jacked up guacamole too much.  It doesn’t need all the spices. Simple is best. This recipe is one I first remember making when I hosted my husband’s parents for the first time WHILE WE WERE DATING.  Ugh, ok 26 or 27 years ago. I made fajitas which are still family staple, even today. Grill up chicken and a mess of onions then put everything on the counter and let folks make their own.  

So fajitas it was this weekend when my college girl was home.  This guac is simple and amazing. I take a trough of it to parties on a regular basis and bring home an empty dish.  Every. Single. Time. And it’s so easy.

Simply Fresh Guacamole:

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Ingredients Method Notes

Ingredients
  

  • 5 avocados
  • 1 medium sweet or vidalia onion
  • 2 to matoes medium or 4-5 roma tomatoes
  • ½ t salt
  • ½ t pepper
  • juice from ½ lime

Method
 

  1. Peel avocados and slice in large chunks into a bowl. Mash with a potato masher. (I like to leave some chunks...completely your preference)
  2. Add 1 medium diced onion. Stir.
  3. Dice up tomatoes and drain on paper towels, squeezing out the moisture. (You don’t need all the seeds and water) Mix in.
  4. Add salt and pepper and a squeeze of lime juice.
  5. That’s it! Spread it on tortillas for your fajitas or use as dip with chips or veggies.

Notes

The key here is good avocados. I usually say a little prayer that the grocery store has perfectly ripened avocados. When they don’t I just don’t make this. I make homemade salsa instead. The perfect avocado is a darker green (almost purple) and soft to the touch but not mushy. You’ll get to pick out the perfect ones after a bit of experience.

P.S. Meal planning not your thing?  Join Plan To Eat...it may just change your mind!  It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer. I can even share all my 300 recipes with you- just shoot me an email after you’ve joined or “friend me” on the app!

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Rustic Tortellini Soup (2)

Rustic Tortellini Soup

by with One Comment recipes

Soups are on rotation during fall and winter around here and this rustic tortellini soup is one of our all-time faves. Serve with a loaf of crusty bread and a big ole salad.

Rustic Tortellini Soup

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Ingredients Method Notes

Ingredients
  

  • 1 pound of Italian sausage links casings removed I used 2 hot sausages and 3 mild. This gives the soup a nice kick of spice but not too much.
  • 1 medium onion chopped
  • 6 garlic cloves minced
  • 1 large box chicken broth or bone broth I prefer bone both- healthier for you and gives the soup a great taste!
  • 1 cup water
  • 2 28 oz. cans of diced tomatoes undrained
  • 10 oz refrigerated cheese tortellini you can use 1 or 2 packages depending on how much pasta you like in the soup. Don’t use frozen tortellini for this, will turn to mush
  • 3 cups fresh baby spinach
  • ¼ cup chopped fresh basil
  • ¼ tsp pepper
  • Crushed red pepper to taste
  • ½ cup Parmesan cheese for topping before serving

Method
 

  1. Crumble sausage in a Dutch oven or soup pot, add onion. Cook and stir over medium heat until meat is cooked through.
  2. Add the garlic; cook 1 minute longer.
  3. Stir in the broth, water and tomatoes. Bring to a boil.,
  4. Add tortellini;spinach, basil, pepper and pepper flakes (if using). Return to a boil.
  5. Cook for 5-8 minutes or until almost tender, stirring occasionally.
  6. Add another cup or two of broth if you want a thinner consistency after the pasta cooks. Serve topped with fresh basil and Parmesan cheese.

Notes

Enjoy and happy fall!

P.S. Meal planning not your thing? Join Plan To Eat...it may just change your mind! It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer. I can even share all my 300 recipes with you- just shoot me an email after you’ve joined or “friend me” on the app!

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potstickers (2)

Potstickers

by with No Comment recipes

A Recipe for Soul Work:

He grew up under my feet right here in this exact spot in this kitchen. Now he stands taller than me and today it’s his creative space. 

I am the spectator.

He found the recipe online and texted it to me after school. I texted back that it sounded like a solid one but it was pretty ambitious. He insists he wanted to do it and goes immediately to the grocery store. 

He calls me three times from there with questions: Red cabbage or green? Where do you find water chestnuts? Should I pay more for ground pork or just get ground beef?

I answer each phone call and question honestly. I know every aisle in that store. 

He’s hurting. A fresh loss last week is still lingering and so in a way we wander the aisles of the grocery store and the unknown together. Searching for a way to work it out.

He makes the dough for the potstickers from flour and water and salt and he lets all that sit in the big red bowl. Next he rolls the dough out on a wooden board and cuts each piece carefully, then flattens them with my grandma’s rolling pin. 

He mixes the filling from fresh vegetables and meat, using his hands to knead it all together.

I stand next to him and smile. I clean pans as he goes. We listen to music.

It’s a kitchen dance and tonight he is leading.

I love that he is learning the beauty of creating something from a bunch of random ingredients and the power of all this to nourish so much more than our bodies.

We sit down eventually and decide together we’ll keep this recipe even though we’ve been two hours in the kitchen. I know for certain that tonight is more than me and him sitting here eating homemade pot stickers. It’s soul work.

Here’s the recipe we used.  It’s delicious. And time-consuming.  And worth it.

P.S. Meal planning not your thing? Join Plan To Eat...it may just change your mind! It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer. I can even share all my 300 recipes with you- just shoot me an email after you’ve joined or “friend me” on the app!

Simple Meal Planning - Plan to Eat