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!

Chicken Pasta Helper

Chicken Pasta Helper

  • Servings: 4-6
  • Difficulty: easy
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Normally hamburger helper made with ground beef, but tonight I made it with ground Chicken since my husband cannot eat red meat.

I try as much as I can to stay away from ready made packaged food, they are full of sodium and preservatives.

I like cooking from scratch so I made up this recipe for tonight’s dinner for my husband. It turned out delicious and healthier version.

chicken helper

1 1/2 LB ground chicken breast
1 bag 24 OZ of Rotini pasta or any of your favorite dry pasta
2 tbsp. chopped dried onion
1 tbsp. garlic powder
1/4 tbsp. sea salt
1 tbsp. paprika
1 tbsp. onion powder
1 tbsp. chili powder (hot or sweet)
1 tbsp. taco seasoning mix
3 tbsp. olive oil
2 cups of fiesta blend cheese
1 cup reserved pasta water

chicken pasta

Cook the pasta according to the package instructions.

Over medium heat add olive oil to a large skillet, add ground chicken and sauté until fully cooked.

Add all the spices, sea salt and cook for 1 minute.

Add pasta, cheese, reserved pasta water and mix well until the cheese is melted.

Serve with simple green salad and garlic bread.

Enjoy!

Cheese sauce

Cheese sauce

  • Servings: 8-12
  • Difficulty: easy
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I tested a cheese sauce last night and it turned out delicious, hearty,
and cheesy goodness… And the meat added an extra delicious flavor.

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I also used the same sauce to test my homemade Nachos and it turned out as
delicious as the Penne dish.

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Also tested this sauce with steamed vegetables and there are no words to
describe the flavor, all I could say that it is absolutely delicious.

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I am still in the testing stages with this sauce; I have to try and work on
it few more time, so I won’t post it just yet.

I promise I will once I get it perfect and up to standard to post.

Pasta with seafood Medley

pasta seafood

  • Servings: 4-6
  • Difficulty: easy
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Seafood and pasta is the most delicious combination of food!

There is nothing like the taste of mini scallops, baby octopus, and oyster in rich garlicky broth! Add a touch of lemon juice and its zest and you have a light healthy meal in no time!

Seafood is one of the healthiest protein and the easiest to cook, with a whole-wheat pasta to complete a healthy delicious meal. In addition, do not forget the crusty bread to soak up all that succulent to die for broth!

.2 Lbs. seafood medley (mixed baby octopus, baby shrimp, oyster, mini scallop and sliced calamari).

.4 tbsp olive oil

.1 cup water

.1/2 cup white wine (alcohol free)

.2 tbsp butter

.4 cloves garlic minced

.1 tbsp salt

.1 tbsp black pepper

.1/2 tsp. crushed red pepper

.1 tbsp chopped fresh parsley

.1 can whole Corn kernel 15.25 oz

.2 medium Shallots chopped

.1 cup freshly grated parmesan cheese plus more for serving

.1/2 cup freshly grated fontinella cheese

.Juice and zest of 1 lemon

In a medium sauce pot heat olive oil and butter add shallots, sauté until soft.  Add garlic and cook for few seconds.

Add water, wine, salt, black pepper and red crushed pepper bring to boil. Add seafood, cook for two to three minutes.  With slotted spoon remove the seafood and set aside.

Add corn to the broth and cook for 5 minutes. Return the seafood and mix well.  Turn the heat off.

Cook your pasta according to the package instruction.

Drain the pasta and add to the seafood, add cheese, lemon juice, zest and mix until all combined.

Top with fresh chopped parsley, grated cheese and serve with crusty bread. Enjoy!

Fresh basil could replace the parsley if desire.

Pasta with tomato sauce

Pasta with tomato sauce

  • Servings: 6
  • Difficulty: easy
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Stocking up your pantry is a key factor for making your life easy, making dinner after a long day at work should be effortless and that achieved by having you’re pantry well stocked up with all kind of can vegetables, tomato sauces, dry herbs, dry onion, dry garlic, all type of dry pasta. I keep all of that on hands for quick meals.

This is the last tomato sauce you will ever need, at least in my opinion 🙂 this sauce is ready in 30 minutes and it will taste like it was simmering all day long.

It’s an ideal easy fool proof for  busy moms that had a long day at work…

Granted there are great sauces that you could pickup at the store but why spend 30 minuets of your time shopping after a long day at work when you could easily make this delouses meal from scratch for the same amount of time!

.2 Cans 14.5 oz diced fire roasted tomatoes with garlic

.1 Can 8 oz of tomato sauce

.1 Can 6 oz of tomato paste

.1 Package smoked beef kielbasa sausage

.3 Tablespoon olive oil

.1/2 Tablespoon salt

.1/2 Tablespoon black pepper

.1/2 Teaspoon crushed red pepper (optional)

.1/2 Tablespoon dry basil

.1/2 Teaspoon dry oregano

.2 Tablespoon dry chopped onion

.1 Tablespoon dry slivered garlic

.1/2 cup water

1/2 cup of gradated Parmesan cheese

1 package of whole wheat dry spaghetti

In a large sauce pan heat olive oil, chop the sausage to small bite size; add crushed red pepper, salt, black pepper, dry onion and dry slivered garlic, sauté for a minute making sure not to burn the onion and garlic.

Add diced tomatoes, tomato sauce, tomato paste and water, and dried herbs, stir well and cover to simmer for about 25 to 30 minutes.

Cook your pasta according to the package instructions and add to the sauce, mix well and cook together for a minute or two. Add cheese and serve.

your pasta should never wait for your sauce, the sauce should be made and ready before you boil your pasta.

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Penne With Tomato Sauce

Penne

  • Servings: 4
  • Difficulty: easy
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This comforting dish literally did not take more than 30 minutes to make, its easy for any night of the week after a long day at work.

pasta sauce

30 min penne (2)

30 min penne

.1 Can 15 Oz Tomato sauce

.1 can 14.5 Oz fire roasted diced Tomato

.1 bag 12 Oz whole grain whole wheat Penne Rigato

.1 Tbsp. salt

.1 Tbsp. black pepper

.3 cloves minced Garlic

.1 medium Onion diced

.12 Oz Beef chili cut size

.1 Tsps. dried Basil

.1/4 fat-free Sour Cream

.1/4 cup parmesan cheeses

.3 Tbsp. Olive oil

.4 Tbsp. water

fresh basil to garnish

Cook Penne according to the instructions on the back.

On medium heat in a large skillet heat olive oil, add onion and salt cook until the onion is soft, add garlic and cook for few seconds, add meat and cook for 5 minutes or until fully cooked.

Add diced tomato, tomato sauce, black pepper, water, and basil and stir for few minutes.

Lower heat and cook until sauce comes together, it will take about 7-9 minutes, add sour cream and cool for additional 2 minutes.

Drain the penne add to the sauce and cook together for few seconds, add parmesan cheeses, chopped basil and serve.

Easy lasagna

Lasagna

  • Servings: 6
  • Difficulty: easy
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This recipe is perfect for these weekdays when you need something quick and hearty and only two pans to wash.

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.3 Tbsp. olive oil

.4 Tbsp. Butter

.1 LB ground beef

.4 Cups of warm milk

.3 Cups of grated Mozzarella Cheese

.3 large tomatoes diced

.1 large onion chopped

.1 Large red bell Pepper chopped

.3 Tbsp. chopped parsley

.2 Cups Ricotta Cheese

.1 Cup Parmesan Cheese

.3 Garlic cloves minced

.3/4 Cup of flour

.2 Tbsp. Salt divided

.2 Tbsp. Black Pepper divided

.1/2 Tsp all spice

.1 Tsp Italian seasoning

.17.6 Oz instant lasagna sheets (I used tomato flavor in this recipe)

.1 Tsp hot chili flakes

.1/2 Tsp Nutmeg

Preheat oven 400

Prepare the lasagna sheet according to the package instructions.

In a large nonstick frying pan, add olive oil, ground beef, 1/2 Tbsp. Salt, 1/2 Tbsp. Black Pepper, Italian seasoning, and cook on medium heat until it is fully cooked, remove and set a side.

To the same frying pan add the remaining oil, onion, bell pepper, 1/2 Tbsp. salt and 1/2 Tbsp. Black Pepper and sauté until soft, add tomato, hot chili flakes, minced garlic, all spice powder, chopped parsley and cook for 3-4 minutes. Remove and add to the cooked beef mixing well, set a side.

In the same frying pan, melt the butter adds the flour and cook for 1 min, add milk and Whisk well to avoid any lumps. Keep whisking until it is thickens. Add parmesan cheese, nutmeg, remaining of Salt and Black pepper mix well.

Add a cup of the white sauce to the bottom of the lasagna pan, and start layering. Spread by the spoon full of the meat mixture, white sauce, ricotta chesses, and Mozzarella chesses over each layer of the lasagna sheet, smooth it with a flat spoon or spatula, repeat and finish with the white sauce and the rest of the mozzarella cheese.

Bake covered for 45 minutes, uncover for the last 10 min to brown.
serve toped with grated parmesan chesses