Ricotta Baked Spaghetti Squash

This was so tasty that I kept sneaking bites before calling my family for dinner.  And it doesn't dirty many dishes!  I made this with ground turkey, but I imagine cooked, shredded chicken would also be a good protein to use.  This is good served with roasted carrots (you can even do maple or honey roasted carrots).  The carrots can roast in the bottom of the oven while the ricotta/spinach mixture is cooking.  

Ricotta Baked Spaghetti Squash

Ingredients:

1 whole medium spaghetti squash

Olive oil

1/2 lb ground turkey (or 1 cooked, shredded chicken breast)

Garlic powder, if desired

1/2 cup part skim ricotta

3/4 cup jarred bruschetta (I got some at Trader Joe's, but marinara also would work)

2 frozen cubes of garlic (or 2 cloves, minced)

3 cups fresh or frozen chopped spinach

Kosher salt and pepper to taste

1 cup cottage cheese

Pinch of red pepper flakes

Juice from 1/2-1 whole lemon, to taste

Handful of fresh basil, chopped

1 cup shredded Monterrey Jack cheese (Mozzarella would probably work too)

Directions:

1. Preheat oven to 400 degrees.  Cut spaghetti squash in half.  Remove seeds.  Line a baking sheet with foil.  Place cut side up on baking sheet.  Brush with a small amount of olive oil and season with salt and pepper.  

Roast 25-30 minutes, until it feels tender when poked with a fork.  Allow to cool until it can be handled.  Remove squash strands from shells and break up clumps into strands.

2. Meanwhile, brown ground turkey in a skillet, seasoning with salt, pepper, and garlic powder, if desired. (Or cook and shred chicken.)

2. Spray a 9x13 glass pan with cooking spray.  Pile the ricotta, bruschetta, and garlic in the middle of the pan.  Surround with chopped spinach.  Lightly spray with cooking spray and season with salt and pepper.  Bake for 15-20 minutes.

3. Remove from oven and turn oven off.  Stir ricotta mixture and spinach all together in pan.  Add in cooked ground turkey (or shredded chicken).  Add cottage cheese, red pepper flakes, fresh lemon juice, basil and spaghetti squash strands.  Stir to combine everything together.  

4. Spread mixture evenly in the pan.  Top with shredded cheese.  Turn oven broiler on high.  Place pan a few inches below heat coils and broil for 4-5 minutes, until cheese is bubbling and starting to brown.

Source: adapted from Lillie Eats and Tells

Monster Cookie Bars

Monster cookies have been a family favorite for many years.  After Halloween this year, I wanted to make some cookie bars loaded with Reese's Pieces, a couple varieties of M&M's, chopped peanut butter cups, chocolate chips and chocolate chunks.  I wanted a sturdy enough batter to handle all the mix-ins, and for it to have a peanut butter/oat flavor.  While our favorite Monster Cookie recipe doesn't have flour, these bars do, which I think helps them hold up to lots of mix-ins.  

The bars pictured above have peanut M&M's, dark chocolate M&M's, chocolate chips and chocolate chunks.  They bake up pretty thick, so can be cut into smaller squares for each serving.  They are delicious while still warm, but I really like them after they've chilled in the fridge overnight.

Monster Cookie Bars

Ingredients:

2 cups all-purpose flour, spooned and leveled

2 cups old-fashioned oats

1 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup butter, softened

1 cup creamy peanut butter

1 1/2 cups packed brown sugar

1/2 cup sugar

2 large eggs

1 tablespoon vanilla

Mix-ins of choice (chocolate chips/chunks, M&M's, Reeses pieces, chopped peanut butter cups, etc.)

Directions:

1. Preheat oven to 350 degrees.  Line a metal 9x13 pan with parchment.  

2. In a large bowl, whisk together flour, oats, baking soda, and salt.  Set aside.

3. Cream together the butter, peanut butter, and sugars for about 2 minutes, scraping down the sides of the bowl as needed.  Add eggs and vanilla and mix for 1 more minute.

4. Add dry ingredients and mix until just combined; don't over mix.

5. Stir in desired mix-ins.  I don't measure these, but just add until it looks good.  Save some mix-ins to sprinkle on top.

6. Spread the mixture into the prepared pan.  Top with additional mix-ins so it looks pretty on top!

7. Bake for 25-30 minutes, or until bars are lightly golden brown and set.  Don't overbake or they will dry out.  Cool in pan.  

Source: adapted slightly from twopeasandtheirpod.com

Lemon Lentil Soup

This is so good that I'm posting it, terrible picture and all.  As I've been heating up bowls of this leftover soup, I'm amazed every bowlful how good it is.  (I think the leftovers might even be better than the day it's made after the flavors have had more time to meld together.)  It's a very humble soup, and I'll be honest, the rest of my family aren't big fans.  But I love it, so I'm saving the recipe here for future use.  The lemon flavor is very subtle, but it complements the spices well.

Lemon Lentil Soup

Ingredients:

2 tablespoons olive oil

1 medium yellow onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon curry powder

1/2 teaspoon dried thyme

15 oz diced tomatoes, lightly drained

1 cup brown or green lentils, picked over and rinsed

4 cups vegetable or chicken broth

2 cups water

1 teaspoon salt, or more to taste

Freshly ground black pepper, to taste

Pinch of red pepper flakes (if desired)

1-2 cups kale, chopped and tough ribs removed

1-2 tablespoons lemon juice (from about 1/2 a lemon)

Directions:

1. Heat the olive oil in a large pot over medium heat.  Once shimmering, add the chopped onion and carrot.  Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder, and thyme.  Cook 30 seconds, stirring constantly.  Pour in the drained diced tomatoes.  Cook 2-3 minutes, stirring often.

3. Add the lentils, broth, and water.  Add salt, red pepper flakes (if using) and season generously with black pepper.  Raise heat and bring to a boil, then partially cover pot and reduce heat to maintain a gentle simmer.  Cook for 25-30 minutes, or until lentils are tender but still hold their shape.  

4. Optional step to thicken the soup base: Use an immersion blender to blend a portion of the soup.  (Or transfer 2 cups of soup to a blender, place dish towel over lid to protect from steam, and puree until smooth.  Pour pureed soup back into the pot.)

5. Add the chopped kale and cook 5 more minutes, or until greens have softened to your liking.  Remove from heat and stir in 1 tablespoon lemon juice.  Taste and season with more salt, pepper and/or lemon juice as desired.  

Adapted slightly from: www.cookieandkate.com

 

Spaghetti Squash Pad Thai

 

    I'm loving the flavors of this Pad Thai, and since spaghetti squash seems healthier than rice noodles, this is a win in both the flavor and health departments.  The peanuty, slightly tangy sauce is great with the chicken and vegetables.

Spaghetti Squash Pad Thai

Ingredients:

1 small spaghetti squash

2 chicken breasts, cut into bite-sized pieces

Salt, pepper, garlic powder

2 teaspoons canola or vegetable oil

1/2 white or yellow onion, sliced thinly

1/2 red bell pepper, sliced thinly

1/2 green bell pepper, sliced thinly

1 cup shredded carrots or baby carrots sliced thinly

3 eggs, optional

For the sauce:

3 tablespoons soy sauce

2 tablespoons natural peanut butter

2 tablespoons rice vinegar

2 tablespoons grated ginger

2 cloves garlic, minced

1 tablespoon honey

1 teaspoon sesame oil

Small splash of sriracha or cayenne pepper sauce

Juice from 1/2 of a lime, or 1 packet True Lime powder

Peanuts, for garnish

Cilantro, for garnish

Directions:

1. Preheat oven to 400 degrees.  Cut spaghetti squash in half.  Remove seeds.  (Line baking sheet with foil, if desired.)  Place cut side up on baking sheet and roast 25-30 minutes, or until it feels tender when tested with a fork.  Try not to overcook and make it mushy.  Allow to cool slightly.  Remove squash strands from shell.  Stir with fork to break up large clumps and to separate into strands.

2. Blend or whisk all sauce ingredients.  Set aside.

3. Season chicken pieces liberally with salt, pepper, and garlic powder.  Put oil in a large skillet and heat over medium-high heat.  Add chicken pieces to a hot pan in a single layer.  Let sit undisturbed for 2-3 minutes to brown slightly.  Flip and cook another 2 minutes, or until cooked through.  Remove chicken to a plate and set aside.

4. If pan seems too dry, add another splash of oil.  Add onion.  Cook 1-2 minutes.  Add bell peppers and carrots.  Cook 1-2 minutes, or until crisp-tender.  Remove vegetables from pan, or push to the side.  Scramble the eggs, if using.

5. Stir in spaghetti squash strands.  Add sauce and toss well to combine.  Stir the chicken back in.  If desired, garnish with chopped peanuts and cilantro.

Source: adapted from Lillie Eats and Tells

Macho Salad

               I wasn't sure about this combination of ingredients when I first decided to try this recipe.  (Dates with tomatoes?  Cornbread croutons and almonds?)  But I went with it, and I'm glad I did.  This salad does take some work to prep, but then you can store the prepared ingredients separately and have some quick and delicious lunches or dinners in your future.  (I've found my croutons didn't stay as crisp as I would have liked when stored for leftovers.  They were still okay, but you could either omit the croutons with leftovers or try crisping them up in the oven again if they don't stay as crisp as you'd like.)  If the chicken is omitted, this could also be a great option if you need a good side salad to bring to a dinner get-together or potluck.  

You could simplify this salad by omitting the cornbread croutons, but they are a unique, nice addition if you have the time.                                                                      

Macho Salad

(Update: I definitely like grilled chicken better than rotisserie in this salad.  Last time I made this I used grilled chicken tenders seasoned with salt, pepper and garlic powder.  I also omitted the cornbread croutons and it was still very delicious.)

Serves  4-6

Ingredients:

For the salad:

1/2 of a small pan cornbread (I used half of an 8x8 pan)

Extra virgin olive oil, for croutons

2 heads romaine lettuce, washed and chopped

1/2 of a rotisserie chicken, chopped (grilled chicken should work well, too)

1-2 avocados, chopped

1/4 cup goat cheese, crumbled (I used a honey goat cheese from Aldi.)

1 cup cherry tomatoes, chopped

1/3 cup toasted almonds, crushed

4 ears corn on cob, boiled for ~5 min and cut off cob

1 cup chopped dates

For the dressing:

1/4 cup freshly squeezed lemon juice

1 1/2 tablespoons Dijon mustard

1 teaspoon Balsamic vinegar

2 teaspoons brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 cloves minced garlic

1/4 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

Directions:

1. Combine all dressing ingredients.  Whisk or shake in a jar.  Refrigerate until ready to use.

2. Preheat oven to 350 degrees. Cut desired amount of cornbread into squares for croutons.  (I used about half an 8x8 pan.)  Put in single layer on baking sheet.  Drizzle with extra virgin olive oil and kosher salt.  Stir gently.  Bake for about 10 minutes.  Stir gently.  Bake for another 5-10 minutes, until croutons are crispy and turning golden on the outside.

3. If serving to a crowd, combine all salad ingredients except croutons.  Either pour on desired amount of dressing and toss, or serve dressing on the side.  Add the croutons last.  If using for meal prep, prepare desired amount of salad, then store leftover ingredients in separate containers.

Source: adapted slightly from www.kristinadrus.com and www.tastykitchen.com 

Broccoli Cheese Soup (one pot)

I love a good broccoli cheese soup.  This has become my go-to recipe because it is delicious and is made in one pot.  As you're chopping up the broccoli florets for this soup, you'll have leftover stems.  You can cut some (or all) of the stems up and cook them with the onion to avoid waste.  A note on leftovers: while broccoli cheese soup can look a little grainy when reheated (I think this is because it contains milk), it still tastes good.

Broccoli Cheese Soup (one pot)

Serves 4-6

Ingredients:

5 tablespoons butter, divided

1 small onion, minced

3 cloves garlic, minced

1 cup broccoli stems, chopped (optional)

1/4 cup flour

2 cups milk

2 1/2 cups low-sodium chicken broth
3 cups broccoli florets, chopped into small pieces

1 cup chopped carrot (or shredded carrots)

1 teaspoon salt, or to taste

1/2 teaspoon pepper

8 ounces extra-sharp cheddar cheese, grated

Directions:

1. In a large pot, melt 1 tablespoon butter over medium heat.  Add onion, garlic, and broccoli stems.  Saute for 5 minutes.

2. Add remaining 4 tablespoons butter to pot.  When butter is melted, sprinkle in flour.  Cook over medium heat for 2-3 minutes, until thickened.  Slowly pour in milk, whisking constantly.  Gradually stir in broth, whisking constantly.  Simmer 10 minutes, or until thickened, whisking occasionally.

3. Add broccoli florets, carrot, salt and pepper.  Simmer about 10 minutes, or until the broccoli is bright green and fork-tender.

4. Move the pot off the heat.  Gradually stir in most of the grated cheese, adding one handful at a time and stirring until melted.  

5. Dish into bowls and top with remaining cheese.

Source: adapted from www.pinchofyum.com

 

Caramelized BBQ Chicken and Peach Salad

This salad is a big hit at our house.  The original recipe calls for grilling the peach slices, but I've found I like it best with just fresh sliced peaches.  Chicken with BBQ sauce is good to begin with, but I love the method of caramelizing the BBQ sauce with grilled chicken slices.  The reduced BBQ sauce gets thicker and sticks to the chicken.  This salad is a good combination of flavors!

Caramelized BBQ Chicken and Peach Salad

Serves 4

Ingredients:

4 chicken breasts, seasoned with salt and pepper (can also use chicken tenderloins)

1 head romaine lettuce

3-4 ripe peaches

about 4 ounces white cheddar cheese

BBQ sauce (about 1 1/2 cups)

For the dressing:

1/2 cup buttermilk

1/4 cup plain Greek yogurt

2 tablespoons chopped fresh basil, plus extra for garnish, if desired (or 1 teaspoon dried basil)

1/2 teaspoon minced garlic

1 1/2 teaspoons red wine vinegar

salt and pepper to taste

Directions:

1. Preheat grill to 375 degrees.

2. Whisk together all dressing ingredients.  Refrigerate until ready to use.

3. Wash, dry, and chop lettuce.  Slice peaches fairly thinly.  Chop cheese into cubes.

4. Grill chicken.  A few minutes before chicken is done, brush with BBQ sauce.  Cook until chicken reaches 165 degrees.  Allow chicken to cool for 5-10 minutes, then slice into strips.

5. Heat BBQ sauce over medium high heat in a saucepan until bubbly.  Add grilled chicken strips.  Toss strips in BBQ sauce for a few minutes, until coated and sauce sticks to the chicken.  

6. Assemble salads by placing lettuce, chicken, peaches, and cheese on each plate.  Drizzle on dressing.  Garnish with extra chopped basil, if desired.

Recipe adapted from: A Bountiful Kitchen

Summer Corn, Avocado, Feta and Basil Salad

Fresh corn on the cob is so nice to look forward to each year!  This salad makes good use of it.  It can be served by itself or over a bed of greens (spinach, arugula, etc.).  Paired with grilled chicken and maybe some bread with butter, it makes for a wonderful summer meal.

Summer Corn, Avocado, Feta and Basil Salad

Serves 2-4 as a side salad

Ingredients:

Salad ingredients:

3 ears corn on the cob

2 cups chopped cucumber

1 1/2 cups chopped cherry tomatoes (or 2 chopped roma tomatoes)

1/4 cup red onion, chopped finely

1-2 avocados, diced

1/2 cup feta cheese crumbles (I like to crumble block feta myself rather than buy feta crumbles)

1/4 cup basil, cut into thin ribbons

For the dressing:

3 tablespoons white balsamic vinegar (can substitute regular balsamic or red wine vinegar)

Juice from 1 lemon

1 clove minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Directions:

1. Bring a large pot of water to a boil.  Add corn on the cob and boil for 5 minutes.  Remove corn from water and let cool.  Once cool, cut corn off the cobs.

2. Whisk together all dressing ingredients.

3. Toss together corn, cucumber, tomatoes, red onion, avocado, feta and basil.  Pour desired amount of dressing over top and stir.  Season with salt and pepper to taste.

Can be served by itself or over a bed of greens (spinach, arugula, etc.)

Source: adapted from Lillie Eats and Tells

Caramelized Onion, Spinach and Feta Frittata

This frittata is easier to make than quiche (no crust!), and is delicious for breakfast, lunch, or dinner.  If you have leftover caramelized onions, you can use them in omelets, grilled cheese, as a burger topping, etc.  The onions take some time to caramelize (about 45 minutes), but you can make them ahead of time (they can sit in the fridge for at least a few days).  Here is a good tutorial on how to caramelize onions.  More caramelized onion help here.

Caramelized Onion, Spinach, and Feta Frittata

Makes 1 pie plate

Ingredients:

2 tablespoon olive oil (divided)

2 yellow onions, sliced into 1/8 inch half circles

4 cups baby spinach or kale (chopped into ribbons)

8 eggs

1/3 cup heavy cream

1 teaspoon salt

1/2 teaspoon pepper

5 ounces feta cheese crumbles (I prefer to crumble block feta myself rather than buy feta crumbles)

Directions:

1. Heat about 1 1/2 tablespoons olive oil over medium-low heat.  Add yellow onions and a pinch of salt.  Stirring occasionally, cook for about 45-50 minutes, until dark, caramelized, and jammy looking.  If onions start to burn, turn heat down.  If they continue to get too dark before caramelizing, add 1 tablespoon of water, and stir to deglaze pan.  (I usually add water 3-4 times during the process.)  If not using right away, store in the refrigerator, covered.

2. Preheat oven to 400 degrees.  

3. Heat about 1/2 tablespoon olive oil over medium heat.  Add spinach or kale.  Saute for just 1-2 minutes, until wilted.

4. Crack the eggs into a large bowl and whisk well.  Stir in the cream, salt and pepper.  

5. Spray a glass pie plate with nonstick spray.  Cover the bottom with desired amount of caramelized onions, add a layer of sauteed spinach, and then a layer of about 3/4 of the feta.  Slowly pour the egg mixture in an even layer on top.

6. Bake for 15-10 minutes, or until eggs are completely set.  Top with remaining feta cheese crumbles.  Serve warm or cold.

Source: Adapted slightly from https://themodernproper.com/caramelized-onion-frittata