Are you sick of squash yet? Clearly I’m not. This recipe from Pink Troll Kitchen is a yummy dinner option.
To make it, I first cut the spaghetti squash in half and scooped out the seeds. I let it bake for about an hour on a cookie sheet with olive oil.
While the squash was cooking, I prepared the other ingredients. The basil, spinach, minced garlic and tomatoes are put aside in a bowl.
I used larger tomatoes, which were from our garden.
When the squash was done, I scooped out the flesh into the bowl. I mixed it all up with some olive oil, salt and pepper.
Next comes the cheese. Now, in typical me fashion, I didn’t go and buy this one ingredient, and just used the cheddar I had at home. Which kind of defeats the point of it being caprese. I seriously need to learn to follow directions. Haha.
The mixture is then put into a baking dish and sprinkled with the remaining cheese over top.
The dish spent about 35 minutes in the oven. This is what it looked like when it came out.
Now, although I used the wrong cheese, this was still a pretty tasty dish! My 2 year old gobbled it up (minus the tomatoes). That makes me one happy mama!
If you’re looking for in season produce, squash is great during fall.
In the past, I’ve always had spaghetti squash as a side dish. For this recipe, the spaghetti squash is the main. The first step is to cut the squash in half and clean it out. It is baked in the oven for 45 mins.
While the squash cooked, I prepared the rest of the ingredients.
Once the squash was done, I scraped the flesh into a bowl and set it aside.
The next part is to cook up the onion and garlic in a pan. Once they are soft, the tomatoes are added in.
When the tomatoes are soft, the spaghetti squash is mixed in.
After the squash is warmed through, the dish is taken off heat and the Parmesan and basil is added. And voila! The meal is ready to be served.
I loved this dish! And Matt did too. I was hoping Chloe would too, since she likes noodles. But apparently she wasn’t fooled. Darn!
I was worried this wouldn’t be sufficient as a meal. But I was wrong. I was full but wanted to eat more because it was delicious. I will be making this again very soon!
I’ve seen this zucchini crust pizza floating around on Pinterest a lot. I had also heard lots of good reviews but just never got around to making it.
Well, I finally decided to try it. It’s really quite simple to make.
I grated my zucchini and mixed it with two eggs.
I then stirred the flour and salt in and spread out the mixture on a pizza stone.
The recipe said to bake the crust for 8 minutes, which I did. The crust didn’t look done at that point but I decided to follow the recipe. At this point, I should have left the crust in the oven until it looked more cooked. My pizza was soggy in the end.
I chose to use whatever I had in my fridge for toppings, instead of going to the store to get what was in the recipe.
The pizza spent 20 minutes in the oven but still wasn’t quite done, so I left it in for a few more minutes. It still was soggy in the middle. Thus the note before about cooking the crust longer!
Although the crust was soggy in the middle, it was still tasty. My 2 year old even ate a piece and a half. I will definitely be making this again!
When I meal plan, I often forget about a side dish. I get inspired by something on Pinterest and plan it and then forget the side.
This week, I was on the ball. I remembered (every day!!) to plan something to go along with the main.
This roasted cauliflower dish looked east and healthy so I decided to give it a try.
I chopped the cauliflower up into pieces.
I then added the olive oil, lemon juice, salt, pepper and garlic and mixed it all together.
Next I put it onto a baking sheet and baked in the oven.
When the cauliflower was done, I took it out and sprinkled it with the Parmesan. I don’t think I out quite enough Parmesan on though.
This dish was a healthy and easy side to prepare. Matt and I enjoyed it, but Chloe did not. But that’s ok. I will be making this again in the future!
What cauliflower dishes do you like?
Both my daughter and I love cucumbers and pickles. So when I stumbled upon this recipe for sweet and spicy cucumbers, I knew I was going to have to try them!
They are quite easy to make and are a great healthy snack.
You start out by peeling, halving and slicing the cucumbers. I halved the recipe as I only had 1 and 3/4 cucumbers.
The slices are placed in a colander over a bowl. They are then sprinkled with salt, stirred and put in the fridge for an hour.
While the cucumbers sit in the fridge, the sauce is made. The vinegar, water, sugar and red pepper flakes are boiled and then simmered until reduced.
Once the sauce is done, it is removed from the heat and the red onions are added.
After an hour, the cucumbers are taken out and patted dry. The sauce is added and stirred in.
Then, the cucumbers are done!
These were a tasty snack! My daughter also loved them!
Coconut shrimp is one of my favorite things! Yum! So, when I saw a recipe for coconut shrimp from skinny taste, I knew I wanted to make it.
The steps are pretty simple. First, you assemble all the dishes for coating the shrimp. The coconut flakes, panko and salt are combined in a bowl. I put the flour on a small plate. And I whisked the egg in a small bowl.
Unfortunately, I didn’t have uncooked shrimp, so I had to use cooked shrimp instead. I dipped the shrimp in the flour, making sure it was coated, then I dipped it into the egg and dropped it into the coconut mixture.
Once all the shrimp were done, they baked in an oven for 10 minutes on one side, and about 6 on the other.
For the dipping sauce, the recipe called for apricot preserves, rice wine vinegar and red pepper flakes. But, in my fridge, I already had apricot chili jam. So, I added a bit of rice wine vinegar to it and used it as the sauce.
The dipping sauce was okay. I prefer store bought sweet chili sauce over this dipping sauce though. A piña colada sauce would go great with this shrimp as well!
As I was going through my fridge, I was noticing there were a bunch of vegetables that needed to be eaten. Recently, I had seen a pin for vegetable soup and decided to create my own.
The first thing I did was dice up a small onion and cooked them in some butter for about 5 minutes. Next, I added the chopped carrots. While the carrots cooked, I started chopping up the rest of the vegetables and adding them to the pot. I added broccoli, a red pepper, a russet potato, frozen corn, canned diced tomatoes and frozen green beans.
After all of the vegetables were in the pot, I added in about 7 cups of my homemade vegetable stock. I also added salt, pepper, 2 small bay leaves and some dried basil. I let it all sit together over low heat for about an hour and a half. Chloe and I had it for lunch and she loved it. She only are certain vegetables but that’s ok with me!
This was a really good way to use up vegetables that were just sitting in the fridge. It would be a good one to make and freeze for the winter. I’ll probably do that come fall.