FOR SPAGHETTI SQUASH
2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
½ tsp. chili powder
½ tsp. cumin
1 tbsp. extra-virgin olive oil
½ onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Freshly ground black pepper
1 (15-oz.) can black beans
1½ c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
½ c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)
Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.
1 tablespoon vegetable oil
6 pork chops
1 teaspoon seasoned salt
Hash Brown Mixture
1 can (10.75 ounce) condensed cream of mushroom soup
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package (16 ounces) frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese, divided
1 can (6 ounces) French-fried onions, divided
Preheat oven to 350°F.
Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. (Can also add salt & pepper or seasoning of your choice.)
Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
Hash Brown Mixture
Mix condensed cream of mushroom soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 3/4 of the French-fried onions into the soup mixture.
Pour into a 13×9-inch baking dish that has been sprayed with non-stick spray or buttered.
Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
Bake in 350°F oven for 40 minutes.
After the casserole has baked for 40 minutes, carefully remove foil and cover the pork chops with remaining 1/4 cup Cheddar cheese and remaining French-fried onions.
Place casserole back into the oven until the cheese melts, or about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145°F.
2 teaspoons olive oil
1 pound boneless and skinless chicken thighs diced into 1-inch pieces
2 teaspoons minced garlic
1/3 cup barbecue sauce
Salt to season
10 stand and stuff taco shells
2 cups shredded mozzarella cheese
1/3 of green bell pepper, sliced thinly
1/4 of a red onion sliced thinly
1/4 cup sliced mushrooms
2 tablespoons sliced olives
Italian seasoning, TT
Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking oil spray; set aside.
Heat the oil in a skillet or pan over medium-high heat. When hot, add the chicken and sear until golden and crisp. Add the garlic; fry until fragrant (about 1 minute); then add the barbecue sauce and salt to season (about 1/2 teaspoon salt). Cook until chicken is coated and glossy, and the sauce slightly thickens. Turn off heat.
Arrange taco shells in the baking dish. Sprinkle 1-2 tablespoons of shredded cheese into each taco shell to keep them from going soggy. Spoon about 2-3 tablespoons of the chicken mixture into each shell on top of the cheese until all the chicken is used. Top with the green pepper slices, onion slices, mushrooms and olives. Top shells with the remaining cheese and sprinkle with the seasoning.
Bake for 15 minutes or until the cheese has melted through. Serve with sour cream, guacamole, salsa, or condiments of choice.
3-4 chicken breasts, shredded
2 tablespoons of Homemade Taco Seasoning
1 can of Rotel
28-ounce can green enchilada sauce
8 – 16 ounces shredded Monterey jack cheese (depending how much cheese you like)
12 – 16 corn tortillas
Boil chicken until cooked through. Shred using a stand-up or hand mixer.
Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
In a large bowl combine your chicken with the taco seasoning and Rotel and mix well. Set aside.
Spray the inside of your crock pot casserole dish with non-stick cooking spray.
Pour a little enchilada sauce on the bottom of your pan, then start your layering.
Cover the bottom of the pan with tortillas (you don’t have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
Top with shredded cheese.
Continue layering tortillas, chicken, sauce, and cheese.
You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
Place the lid on the casserole and cook on low for 2-3 hours.
Cut and serve with sour cream, tomatoes, cilantro and onions.
3 chicken breasts, about 1lb each
1/2 teaspoon salt, to taste
1/2 teaspoon cracked black pepper, to taste
3 teaspoons minced garlic
1 package pepperoni slices
2 1/2 cups (about 10 ounces) shredded mozzarella cheese, divided
2 1/2 cups marinara sauce
Italian seasoning, to taste
Preheat oven to 400°F.
Butterfly the chicken breasts and season with salt and pepper, inside and out.
Open each chicken breast, and add 1 teaspoon of minced garlic to each one. Spread it evenly.
Add about 5-6 pepperoni slices to each butterflied chicken breast on top of the garlic.
Add about 1/4 cup of shredded mozzarella cheese to each chicken breast.
Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish.
Pour the marinara over top of the chicken and into the dish.
Sprinkle the remaining mozzarella cheese, followed by the Italian seasoning, over the chicken.
Top the dish with the remaining pepperoni slices.
Bake uncovered for 20-25 minutes or until chicken is tender and fully cooked.
You can also broil the top layer, for the last 5 minutes of baking. Watch it closely to not burn it.
For the fajita filling:
1 1/2 pounds shrimp, peeled and deveined (and thawed if frozen)
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
1 medium onion, thinly sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons chopped fresh cilantro
Tortillas, lime wedges, sour cream, guacamole and cilantro lime sour cream, for serving
For the cilantro lime sour cream:
1 cup sour cream
1/3 cup green salsa
1/3 cup cilantro
1-2 tablespoons lime juice
1 clove garlic
Sprinkle the shrimp with chili powder, cumin, garlic powder, cayenne, salt and pepper. Toss to coat the shrimp evenly with seasoning.
Heat olive oil in a skillet. Add peppers and onions, cook 3 minutes. Add shrimp and cook until opaque, about 2 minutes per side. Sprinkle with cilantro and drizzle with lime.
Make the cilantro lime sour cream by combining all of the ingredients in a food processor or blender and mixing well.
Serve shrimp filling in warm tortillas or lettuce cups and serve with the cilantro lime sour cream, sour cream, guacamole, or your favorite fajita toppings.
8 tablespoons (1 stick) butter, divided
2 large sweet onions, sliced
2 pounds ground beef
2 tablespoons beef base (such as Better than Boullion), divided
1 tablespoon Worcestershire sauce, divided
Kosher salt and black pepper, to taste
24 slider buns
12-16 ounces gruyere cheese, chopped
2 tablespoons sesame seeds
1 tablespoon fresh thyme
1 teaspoon onion powder
1 teaspoon garlic powder
Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.
12 chicken wings
2 Tbsp olive oil
3/4 tsp salt
1 tsp garlic powder
1/4 tsp ground black pepper
Parmesan Garlic Sauce
1/2 c. butter melted and cooled
8 cloves garlic minced
2 Tbsp chopped fresh parsley
1/2 c. Parmesan cheese shredded
Clean grill and preheat to 350 – 400 degrees F.
In a small bowl mix together wings, olive oil, salt, garlic powder, and pepper. Toss to coat.
Place chicken wings on grill and grill for 25-30 minutes, rotating 2-3 times during grilling time. You need the internal temperature to be at least 165 degrees F. I actually prefer it 180-190 degrees F to make sure the meat by the joints is cooked through and you don’t end up with any stringy chicken!
When chicken is almost done mix together the ingredients for the Parmesan Garlic Sauce.
Remove chicken wings from grill and place in bowl. Pour Parmesan Garlic Sauce over the chicken wings and toss to coat. Serve immediately.
Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It’s a neutral tasting veggie that absorbs all the flavors of this simple skillet, so be sure to toss well to coat every strand. The end result is a veggie-based meal in a bowl that you can quickly throw together—a nice alternative to salads when you want to fill up on vegetables.
Calories 272 Fat 10.9g Satfat 3.8g Monofat 4.6g Polyfat 1.7g Protein 11g Carbohydrate 37g Fiber 10g Cholesterol 17mg Iron 4mg Sodium 516mg Calcium 246mg Sugars 13g Est. added sugars 0g
Preheat oven to 350°F. Cut spaghetti squash in half lengthwise. Scrape out and discard seeds and membranes. Place halves, cut side down, in a large baking dish; add water. Bake at 350°F for 45 to 50 minutes or until tender. Remove squash from oven. Turn cut side up; cool for 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands.
Heat oil in a medium skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add chickpeas, thyme, and tomatoes; cook 1 minute. Add spaghetti squash, spinach, and salt; toss gently to combine. Cook 2 minutes or until spinach is just wilted. Sprinkle with cheese.
16 oz wide egg noodles, cooked according to package directions
1 head of green cabbage, shredded and lightly steamed, 5 min
1 onion, sliced
2-3 T butter or margarine
8 oz chicken stock
8- 10 oz sour cream
1 T parsley
6-8 slices of bacon, cooked and crumbled
Salt and Pepper
In a large skillet, sauté onion in butter or margarine, add cabbage and stock. Add noodles and combine well. Add sour cream, parsley and salt and pepper.
Top with bacon crumbles to serve