Grilled Vegetables

Grilled Vegetables

  • Servings: 4
  • Difficulty: easy
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These panini press you have hiding in your kitchen cabinets are not just for making a panini sandwiches, they are an amazing tool to use as a grill, last night I used it to grill vegetables and I often use it to grill steaks or chicken.

Last night dinner, grilled vegetables and slow cooker chicken…

I am having an unlimited vegetables and protein for the next 14 days of detox to lose a few pounds!

Healthy and delicious grilled vegetables in ten minuets.

Here is how i made them…

1 extra large zucchini

1 extra large squash

2 large orange sweet bell pepper or any color you have on hands

Sea Salt

Black Pepper

Healthy cooking spray

Preheat the panini grill.

Cut up the squash and zucchini to round slices, about two inches thick each.

Cut the bell pepper to big chunks, I used orange bell pepper I think orange, yellow or red ones are sweeter than the green.

Spray the panini grill with cooking spray and line the vegetables side by side, sprinkles with salt and pepper.

Close the lid and grill for 1-2 minuets, I like my vegetables to have a bite to them.

Some of these panini machines have a cold and hot spots, If needed flip the vegetables to reach your desired doneness.

Grilling the vegetables longer than 1-2 minuets will turn them in to a mushy mess!

Serve with steak or chicken or any protein you like, I served it with my delicious Fiesta chicken but I did not add the sauce on my chicken this time.

Enjoy!!

Spaghetti Squash

Spaghetti Squash

  • Servings: 6
  • Difficulty: easy
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Recently I became a big fan of Spaghetti squash, its a healthy alternative to regular pasta.

I was really skeptical about it and about how would it taste with pasta sauce, and I always wondered what was the rave about it….but I became a believer once I had a taste of it.

Trying to have a healthy lifestyle made me try and experiment with food that I never thought of eating, but I been feeling good about choosing the healthier food for me and my family…

The first time I tried spaghetti squash was the frozen kind that I bought at the grocery store but I thought to my self it would taste a whole lot better if I make it at home and thats when I became a big fan of this delicious healthy food !

This is how I made them

Preheat oven to 440

2 large spaghetti squash

Healthy cooking spray

1/4 tsp sea salt

1/4 tsp black pepper

Wash and dry the squash.

Line a cookie sheet with aluminum paper (easy clean up), spray with cooking spray and set aside.

Cut the washed spaghetti squash in half, scope out the seeds and discard.

Spray the squash with cooking spray and sprinkle the top with salt and pepper.

Bake face down for 40-55 minuets..

Turn face up and bake for additional 10 minuets, I like them to have a chard top it adds smoky taste to the dish!

After baking let it cool for 15-20 minuets.

With a fork scrap out the inside of the squash to a bowl and you will have a delicious spaghetti ready to devour…

I packed the squash in small freezer bags to keep on hand when I need it, cheaper and healthier than the store bought version!

Enjoy!