Posts Tagged ‘Dinner’


Garlic and Goat Cheese Spaghetti Squash

March 17, 2014

Good morning.  Are your taste buds ready for something good?  And y’all, this stuff is good.

I’ve been trying to figure out some good recipes that are both gluten free and delicious.  And this is seriously delicious.  Additionally, I decided this week I wanted to meal plan.  (I’ve seriously wanted to make some big life changes for the better with this Lenten season.)  While approaching meal planning, I did a lot of research and realized it’s insane to even begin this process.  How many of you meal plan?  Do you weekly, bi-weekly, monthly?  I’m so interested in this thing.  Maybe I’ll start blogging with my research, ideas, and plans!  We can do this together.

Ok, back to this recipe.  I found a great blog that had a week of meals and I quickly found this delicious recipe.  I already had tilapia on hand (see Tuesday’s meal on the blog), so we just needed some greens and the ingredients for Garlic and Goat Cheese Spaghetti Squash.  Lately I’ve tried to branch out with my spaghetti squash meals away from actual spaghetti to other pasta dishes.  I made a few real good ones (and didn’t photograph them, I’m sorry), but decided this one needed to be photographed and blogged about.

So let’s get to the recipe.  It might be the easiest thing ever.  And as you know, I follow recipes loosely.  I hope that doesn’t discourage you from making it.  These things are flexible.


Spaghetti Squash and Goat Cheese

-Garlic (I used minced, about 2 heaping tsps, you can use fresh – up to 8 cloves depending on your taste buds)
– 3+ tbsp butter
-1/4 cup Dried Parsley
– 3/4 cup Olive Oil (this can vary depending on how big your spaghetti squash is and how much sauce you want)
-Salt and Pepper, to taste
-1 Spaghetti squash
-Goat Cheese (the recipe says 11 oz, I think 8 oz is plenty and I used a large squash and LOVE goat cheese)

1. Prepare your spaghetti squash according to your favorite way.  I do mine like this, but the recipe I followed tells you to cook it whole.  Try whatever you want, but remember if you’re putting it in the oven, it takes a while so bake it early.

2. In a pan melt your butter and add in garlic.  Saute the garlic for 10 minutes.  I used minced, so I probably didn’t cook it for that long, but I did want the flavors to blend nicely.

3. Once the garlic is sautéed, add parsley, salt, pepper, and olive oil.  Blend together and heat for 3-5 minutes.  Turn off heat and set aside.

4. Once your spaghetti squash is cooked (and cooled), grab your fork and “pull” it apart.  You can leave the “spaghetti” in the squash for a bowl serving, or put it all in a large dish.  I always put mine in a large dish to help portion it out for sides.

5. Pour the butter-garlic-oil mixture over the squash and mix well.  It should coat and soak into the squash evenly.

6. Serve with crumbled goat cheese over the top.


I don’t think I can express to you enough how delicious this dish tastes.  Sadly our squash turned a little mush-like instead of stringy, but it tastes the same, so who cares, right?  I am definitely going to put this dish into my arsenal of meals for future weeks!

Happy eating,


Eggplant Lasagna Rolls

October 3, 2013


I made something delicious the other day and I’m excited to share it with you.  Eggplant was on sale at the grocery store so I decided to find a recipe to try.  I tend to replace lasagna noodles with eggplant in a casserole dish, so this time I decided to replace them in the form of lasagna rolls.  I found the recipe here and adapted it to what ingredients I had in my kitchen.  Here’s what I did:

-2 medium eggplant
-Extra Virgin Olive Oil
-Italian Spices
-Ground Beef (1 lb, but 2 would be just as good)
-Spaghetti Sauce (2 jars)
-Asiago Cheese
-Fresh Parsley

1. Slice the eggplant into long skinny slices, lay on a baking sheet, brush lightly with oil and bake for 10 minutes at 350 degrees, until soft.

Eggplant slices

Eggplant slices

2. Cook ground beef (or turkey) and season with italian spices.  Mix spaghetti sauce with ground beef and heat together.


Meat sauce

3. Mix ricotta, asiago, kale, and parsley.  I did not measure any of these ingredients because I was finishing what I had in the fridge.  I probably used 12 oz of ricotta, 1 to 2 cups of kale, and 1/2 cup of parsley.  Once mixed, set aside until eggplant has cooled.

4. In a greased casserole dish, pour a small amount of meat sauce in the bottom.  Just enough to cover.

5. Take a slice of eggplant and scoop about a tablespoon of cheese and greens mixture onto one end.  Roll up eggplant so it makes a complete roll.  Place eggplant roll joint down in the dish.  Repeat until dish is full (or you run out of ingredients).

Eggplant rolls

Eggplant rolls

6. Pour rest of meat sauce over eggplant rolls.  Add extra cheese for a nice crust.

Covered Eggplant Rolls

Covered Eggplant Rolls

7. Bake at 350 degrees for 30 minutes covered.  Uncover and bake for 10 minutes.

Sadly, I didn’t take a picture.  We ate them so fast!  They are really delicious.  What’s your favorite eggplant recipe?

Happy cooking,


Stuffed Peppers and Potato Wedges

August 8, 2013

Hey Everyone!

Stuffed Peppers is one of my favorite recipes when I feel like changing it up with ground meat.  The recipe below is really easy as well as delicious. Feel free to sub with ground turkey rather than beef if you’d like.  It’s also delicious.  As you’ll see, I paired the peppers with potato wedges and a salad. I’ll show you how I make the Stuffed Peppers and potatoes.  I hope your mouth is watering when you’re done reading!

What you need for the Stuffed Peppers:

4  Bell Peppers (Whatever color you prefer, I used green)
1 – 2 lbs Ground Meat (Again, I used beef, but turkey is yummy as well)
1/2 cup cooked rice
1 cup water
2 cans tomato sauce
1 tbsp Worcestershire sauce
1/4 tsp Garlic powder
1/4 tsp Onion powder
1 tsp Italian Seasoning
1 cup parmesan cheese

Preheat your oven to 350 degrees.  Then, start by cutting the peppers in half. I usually just cut the tops off depending on the size to ensure a pretty decent portion for each pepper.  Discard the tops and seeds.  Steam these in the microwave until tender.  About 7 – 10 min.  Afterward, place them face down to drain the water.

Steamed Peppers

Steamed Peppers

Next, brown the meat.  Mix in the rice, 1 can of tomato sauce, Worcestershire sauce, garlic powder, salt and pepper.  Once mixed,  spoon even amounts into each pepper.

Mix remaining tomato sauce, Italian seasoning and cheese. Pour this on top.

Bake for 30 min at 350 degrees.  Once done, I typically sprinkle a little more cheese on the top for a finishing garnish… Mmmm.

For the potatoes, I usually cut red potatoes into wedges and sprinkle with salt, pepper, olive oil and basil.  Bake until tender and golden brown!  These will take a bit longer than the peppers, so be sure to start first.  I also like to flip them about 20 minutes in to ensure even browning.


And here’s the finished product.  I added a small salad to each plate for some greens.  So yummy.

Finished Stuffed Peppers

Finished Stuffed Peppers, Potatoes and Salad

Hope you enjoy!



My First Time: Spaghetti Squash

March 11, 2013

Hello friends!

Spaghetti Squash

Spaghetti Squash

I have never cooked or even eaten spaghetti squash before this attempt.  I am not sure I would’ve ever tried, but David went to the grocery store and came home with one.  I asked why he bought one (considering I’ve never made one and it wasn’t on the list).  His response, “You told me to buy vegetables on sale.” So here sat my challenge: figure out how to cook spaghetti squash.  There are a lot of theories on how to cook spaghetti squash, just do a quick search and you’ll come across lots of ideas: cut on the equator, microwave, roast, don’t cut open, cut open.  You get the idea.  Here’s how I did it.

Spaghetti Squash

Spaghetti Squash

-1 spaghetti squash
-Salt and Pepper
-1 jar spaghetti sauce
-1 pound ground turkey
-Italian seasonings

1. Preheat the oven to 350 degrees.  Grease the pan.

2. Carefully cut the spaghetti squash in half (not along the equator).  Scoop out the seeds and insides.

3. Coat the squash with a small amount of butter (or oil) and then season with salt and pepper.  Place the squash cut side down on the greased pan.  Cook at 350 degrees for 45 minutes.  Turn the squash over and cook for 10 more minutes.

Spaghetti Squash

Spaghetti Squash

4. Remove the squash from the oven and let it sit for 10-20 minutes.

5. Using a fork, pull out the inside of the squash.  It easily comes out and instantly looks pretty!

Spaghetti Squash

Spaghetti Squash

6. While the squash is cooking, cook and season your ground turkey and warm up spaghetti sauce.

7. Combine all ingredients and enjoy!

Spaghetti Squash

Spaghetti Squash

I think we’ll be making this again soon!  Seriously yummy.

Happy Eating,


Avocado Egg Salad

February 21, 2013


You may have noticed a lack in food-related blogs; I’m so sorry!  On New Year’s Day I announced David and I were going paleo!   After doing a lot of research regarding what’s best for our bodies, we have settled on a more modified paleo.  To be specific for me, I am attempting gluten-free, sugar-free, dairy-free!  I know, it sounds like a sad life to live, but I  feel so much more energetic than ever before!  It’s glorious!  I occasionally cheat since it’s not that I have an allergy to those things. (For example I went crazy and ate a cake ball the other day!  Totally worth every bite!)

In addition to my wonderful diet, I am Catholic and it is the lenten season which means no meat on Fridays!  While searching the web for delicious recipes that fall into our diet, I found this avocado egg salad and needed to try it.

Avocado Egg Salad

Avocado Egg Salad

-4 Boiled eggs
-one large avocado
-Salt/Pepper for seasoning
-Lime juice

Ingredients for Egg Avocado Salad

Ingredients for Egg Avocado Salad

1. Boil eggs and chill.  Remove shell from eggs.
2. Cut open and scoop out avocado inside.
3. Mash up avocado and eggs in bowl.  Season to liking.

Avocado Egg Salad

Avocado Egg Salad

It’s that easy.  Seriously.  I served it with gluten free crackers, but it would make a great sandwich or even be good on a salad.  It’s really a combination between egg salad and guacamole. If you love either of those things, you must try this deliciousness.

Happy Eating!


Vegetable and Buffalo Soup

January 28, 2013

Hello readers,

This is my first cooking post in while, but since we have been attempting to convert to paleo, I have had a hard time finding something to blog about foodwise.  Let’s be honest: Paleo is really hard to do.  We love to eat, and in general we eat pretty well.  Paleo cuts out dairy, grains, legumes, sugar, etc.  Those are a few of my favorite things!  We have decided to start off by converting our dinners to paleo and then move into lunches and dinners.  I have attempted to cut down or remove completely oats, dairy, sugar, etc.  I know there are friends of ours out there who have mastered paleo; you impress me.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

David and I headed to the store and decided we wanted to make a soup for this cold weather.  It would go a long way and be easy to make while I went to work on a weekend.  We collected a load of vegetables and decided on buffalo stew meat as our big protein.  We were both very excited to try this very lean red meat in a meal.  I am going to give the ingredients below, but without measurements because frankly I didn’t measure anything!  Add as much or as little as you’d like.  Substitute veggies.  Change the seasoning!  Make it your own.

-Baby Carrots
-2 small Zucchini
-1 Onion
-1 Green Bell pepper
-2 cans of Diced Tomatoes
-Fresh garlic
-Black Pepper
-2 lbs Buffalo Stew Meat
-Chicken Stock

These are ridiculously easy.  I used a slow cooker.  Chop up all the veggies to your liking of size.  We did small cuts of everything so everything could fit on the spoon at once for a hearty bite.  Once chopped, put everything into your crock pot.  Add raw meat and seasonings.  Fill with chicken stock till covered.  I added the Kale with only about 30 minutes left to cook. Cook on high for 5 or 6 hours.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

We were both very pleased with how it turned out.  I normally make a beef stew so this was different with buffalo and as a soup.  David would add a can of rotel tomatoes if he made it, but I might add a bit more garlic or pre-cook the meat after sautéing the onions, peppers and garlic to help infuse the flavors more.

I hope you try this recipe sometime and let me know what you think!

Happy cooking!


Turkey Meatloaf

March 5, 2012

Last night I made turkey meatloaf as an easy meal, but something I hadn’t made in a while (or in turkey version).  I followed the recipe in the book mostly, and then decided to veer off.  I’ll explain my likes and dislikes at the end!

-1 1/2 pounds lean ground turkey
-1 onion, chopped
-1 bunch spinach, thick stems removed and leaves chopped (about 4 cups)
-1 cup fresh flat-leaf parsley, chopped
-1/2 cup whole-wheat bread crumbs
-2 tablespoons Dijon mustard
-1 large egg white
-Kosher salt and black pepper
-1/4 cup ketchup

1. Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and ½ teaspoon each salt and pepper.

2. Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.

Recipe from Real Simple.

I made a few changes to the recipe. For example, although I have spinach in my recipe and lack mustard in my picture, I did just the opposite.  I used mustard and forgot to add the spinach!  I also used dried parsley and a whole egg.  I’m sure the egg white is healthier.  My meatloaf trick is to put a slice of bread (or two) at the bottom of the loaf pan to absorb grease.  It works wonders, even though the turkey was lean!

 The changes I would make next time are the following: less or no onion (too sweet!), more ketchup, more salt and pepper.  I also think I might like it mixed beef and turkey, just to give it more umph.  It’s a thought.  We’ll see!

Happy eating!