Squash and Spinach Baked Ziti

For the past few months, I've gotten into a rhythm of cooking up a storm on Sundays so that my husband and I have plenty of leftovers for the week. It's helped us cut back on those budget-eating workweek takeout lunches (or in our cases dinners, since we both work evenings) and, since most of the meals have been vegetarian or meat-lite, it's helped us incorporate more veggies into our diets.

Last week, I made a fantastic chickpea-eggplant-papaya curry from one of my favorite cookbooks. This week, I was thinking lasagna, but then I remembered the boxes of rigatoni in our cupboard from our last trip to Costco. So I started thinking baked ziti, but a meat-free version chock full of vegetables. Using one of our favorite homemade pizza variations as inspiration, I came up with a butternut squash and spinach version that turned out well, if a bit dry. I've written what I did, although if I were to make it again, I'd consider this as just a template and try to figure out how to make it a bit more moist. There's always the tomato sauce option I guess. Or maybe more bechamel? Any other suggestions?

And while this does have lots of veggies in it, there's also a fair amount of fat from all of the dairy. Feel free to make this even healthier with whole wheat pasta and, if you must, low-fat cheese.

Squash and Spinach Baked Ziti
(Or quality time with my box grater)

1 small-to-medium butternut squash, peeled and grated
1 lb. frozen spinach
1 box rigatoni
8 oz mozzarella, grated
1/2 cup grated parmeggiano reggiano or grana padano
1 1/4 cup ricotta
10 oz. milk
5 tbsp butter
5 tbsp all-purpose flour
2 large shallots, finely chopped
freshly grated nutmeg
salt and pepper

First, boil the pasta until al dente. Drain and set aside. Then pre-heat the oven to 375 degrees.

Next, make the bechamel sauce. Melt the butter in a large saucepan and add the shallots. Saute for about 4 minutes on medium-high heat.

Add the flour and whisk until you've created a paste. Then, while whisking with one hand, slowly pour the milk into the saucepan. Keep whisking until the mixture becomes a thick sauce. Add the nutmeg, salt and pepper.

Mix the sauce, squash, spinach, ricotta and pasta together in a casserole dish or lasagna pan. Sprinkle the parmeggiano on top.

Bake for about one hour, until the top is lightly browned.

Recipe Friday: Chili

I don't know what the weather is like where you are, but in DC, it is cold and rainy. 

A perfect day to stay in bed with a book, hot chocolate, and some chili on the stove.

Here is a recipe from the Food Network that promises to combine delicious flavor and some much needed comfort food.

Three Bean and Beef Chili

Recipe Friday!

Here at So Maybe Your Mom Was Right, we are all about healthy fulfilling meals full of big time flavor. 

As I was perusing the New York Times Health Section today, I came across this recipe that I thought I would share.

Sun Dried Tomato and Goat Cheese Omelet

Happy eating!

And Happy Friday!

Tis the Season... Strawberry Season!

It is Strawberry season here in Virginia and now is the time when all the you-pick farms are open. I found a farm close to us using PickYourOwn.org, check it out and see what's growing near you.

We picked A LOT... four gallons. Each gallon bucket was $8.50 and when full weighed about 5.5 lbs. It was a ton of fruit. I had plans for all this fruit, plans that involved pretty little jars, sugar, and pectin. You guessed it... JAM!

This was my first time making jam, so I went the easy route and made freezer jam. For 5.5 lbs of strawberries I used 3 cups of sugar and 8 tablespoons of instant pectin. This filled 11 8-ounce jars (be sure to use freezer-safe jars).

The instructions on the jar of pectin (I used Ball Instant Pectin and used the recipe on the inside of the label) said to use a potato masher to prepare the strawberries. This was a bad idea.

So I gave the mixer a shot. Also a bad (and messy) idea.

Finally I moved to the food processor and the jam was well on its way. This is when I learned something about hulling a strawberry.

It's not enough to cut the top off, you have to cut in to remove all the white part (the hull... duh). If you don't hull them properly, you'll be left with nice jam with weird white things throughout that don't taste like anything good.

Once the strawberries are ready (5.5 lbs made 7.5 cups of processed strawberries), mix the sugar and pectin in a large bowl. To this, add the strawberries and stir for 3 minutes. Once thoroughly mixed, ladle into jars, place lids, and let it sit for 30 minutes before putting it in the freezer (good for 1 year) or refrigerator (good for 3 weeks).

This stuff is good. So good that we ate 3 jars in 24 hours. I ended up making more with the remaining strawberries and we should be set for a good while. I'm very excited to now have a freezer stocked of delicious, homemade organic jam for very little out of pocket.

Anthony used some of our jam to make my Mother's Day breakfast. He made my favorite... my mom's strawberry french toast. Here's the recipe:

Strawberry French Toast

Ingredients:

Strawberry preserves

1 egg

1/3 c milk

1 1/2 T sugar

1/4 t vanilla

2 T butter

Powdered sugar

Fresh strawberries, sliced

French or Italian bread, cut into 1" slices

Directions:

Mix egg, milk, vanilla, and sugar in shallow bowl. Melt butter in pan on medium or medium-high heat. Dip bread in egg mixture and turn to coat. Put on skillet and brown lightly on both sides. Garnish with preserves and strawberries and dust with sugar.

A lesson in meal planning...

I am not a weekly menu planner. When I go grocery shopping, I get the usual things (ham, bread, yogurt, eggs) but I don't really cook big meals for myself. A typical dinner for me may be a sandwich or an omelet. 

But, I am trying to be better. Yesterday I made a turkey meatloaf. It was delicious! And easy...

The best part about this recipe is that it includes mushrooms. Really, you can add just about any veggies (hidden or not) because the sauce that goes with the meatloaf is BBQ based. I imagine that carrots and zucchini would work really well in the recipe. 

So, here we go:

For the original recipe, click here (but for a quick view, read on...)

Ingredients:

• 1 pound ground turkey
• 2 eggs, lightly beaten
• 1/2 cup chopped fresh mushrooms/carrots/zucchini (optional)
• 1 1/2 cups Italian seasoned bread crumbs
• 1 (1 ounce) envelope dry onion soup mix
• 2/3 cup ready-to-serve creamy tomato soup, divided
• 1/4 cup ketchup, divided
• 1/4 cup BBQ, divided
• 2 tablespoons Worcestershire sauce, divided
• chili powder to taste (I did not include the chili powder)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, mix the turkey, eggs, mushrooms/carrots/zucchini, bread crumbs, soup mix, 1/3 cup creamy tomato soup, 2 tablespoons ketchup, 2 tablespoons BBQ sauce, and 1 tablespoon Worcestershire sauce. Mold the mixture into a loaf shape, and place in a baking dish. Sprinkle with chili powder (optional).
3. In a separate bowl, mix the remaining creamy tomato soup, remaining ketchup, remaining BBQ sauce, and remaining Worcestershire sauce. Set aside.
4. Bake loaf 45 minutes in the preheated oven. Top with the sauce (I added a little more breadcrumbs for crunch), and continue baking 15 minutes, to a minimum internal temperature of 165 degrees F (74 degrees C).

 Sorry for the poor quality of photo, I used my phone....

Paired with green beans, this proved to be a healthy meal, with plenty of leftovers for lunch the next day.

Easy as Stir Fry

Stir fry is one of the easiest dishes to make. It's a great solution for a busy week-night meal and can be tailored for anyone's tastes. You can pack it full of lean protein, veggies, and whole grains and smile as you watch your children (and husband who despises "diet" food) eat it up. This is also a great dish for using up stray vegetables or meats before they go bad. Be creative!

Here's one my versions of this yummy dinner:

Ingredients:

1 cup brown rice, uncooked

1 1/2 - 2 cups frozen Italian cut green beans (the wide, flat ones), thawed

1 - 1 1/2 cups shredded carrots

3/4 pound chicken breast or lean steak, cut into thin strips

2/3 cup Teriyaki sauce (I use House of Tsang Korean Teriyaki Stir Fry Sauce)

1 tbsp canola oil

Directions:

1. Use 1/3 cup sauce to marinade meat. Place both in a plastic bag and stash in the fridge until ready to cook.

2. Cook rice according to package directions.

3. When rice has about 10 minutes left, heat skillet over medium-high heat. Using tongs, add the meat to the skillet, leaving excess marinade in the bag. If using chicken, cook until no longer pink. If using steak, just give it a sear on both sides. Remove meat to plate and cover.

4. Add vegetables to pan with 1/3 cup teriyaki sauce and stir to coat. Add about 1/8 cup or so of water to pan and cover. Steam until beans are bright green, about 5 minutes. Return meat to pan.

5. Add cooked rice and stir to coat. Season with salt and pepper to taste.

It's Good Cause it's Florida

I am a Florida girl through and through. What does that mean? Basically… it means give me some crashing waves, citrusy fruit, and palm trees, and I’m a happy camper. It also means I’ve become spoiled and come to expect warm sunshiny weather, even in January.

One of the best quotes I ever heard about Florida was from a radio DJ who said “If you think God blessed Texas, you’ve clearly never set foot in the sunshine state.” Granted, I’m pretty sure he was talking about beautiful women, but I like to think he meant the beautiful warm weather.   

Because we have been battling dreary weather of epic proportions this week, I felt I needed to whip up a true Florida girl meal. I decided to adapt one of Publix’s Apron’s Simple Meals (another thing Florida girl’s love…Publix) and it turned out magnificently. It is the perfect combo of warm, citrusy goodness. I think I found my new favorite salad AND one that makes for a yummy next day lunch.

Citrus Chicken Salad (Florida Girl Style)

Ingredients:

2 Grapefruit
½ cup lemon curd
¼ teaspoon Garlic Powder
3 Boneless skinless chicken breasts
¼ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon cooking oil
¼ teaspoon Everglades Seasoning
2 tablespoons water
Spring mix salad blend

  

1.     Cut grapefruit in half and remove grapefruit sections

2.     Squeeze grapefruit membranes in bowl for juice

3.     Whisk grapefruit juice and lemon curd until smooth

4.     Add garlic powder to mixture (the original recipe called for ½ teaspoon minced garlic but I didn’t have any on hand).

5.     Preheat large pan on medium-high for 3 minutes.

6.     Season chicken with salt, pepper, and Everglades seasoning (I added the Everglades seasoning because its fabulous and I use it on almost everything). 

7.     Brown chicken on each side (I like mine really brown)

8.     Reduce heat to medium and add water. Cover and cook for about 5 minutes.

9.     Cut chicken into bite-sized pieces

10.  Top salad with chicken and grapefruit chickens.

11.  Enjoy!

 

Needless to say, my husband wasn’t really interested in coming anywhere near this meal. While Florida residents love their citrus and warm grilled chicken….those from ‘bama prefer their salads to have a bit more ranch dressing, cheese, or fried chicken. That’s okay though. It means I’ve got healthy and delicious food for lunches the rest of the week.

Stored and ready to go!

Links to Health:

Nutrition Labels Coming to the Front of Some Packages

Healthy, Gluten Free, WW Approved Chocolate Chip Cookies

Picking Protein Bars

Training Videos for Common Gym Equipment

New Study Suggests Focusing on the Number on the Scale Might Not Get You as Far

Keys to a Good Warm-Up

Have you laughed today? *giveaway*

Let me tell you about my latest love affair. We met about 3 weeks ago, in the refrigerated aisle of the grocery store. I was looking gorgeous with dried baby spit on my shoulder, yoga pants, and my dirty hair hidden under a Gator hat. My baby was screaming her little chubby head off while my toddler was throwing groceries out of the cart while she tried to figure how to dig herself free. Then suddenly there he was, that beautiful blushed face and earrings called to me. The clouds parted and there was peace. At least for a few seconds.

Who is this new love of mine? The Laughing Cow, of course!

(was it a little too much?)

Have you ever tried Laughing Cow cheese? I did about 3 weeks ago and I think I've had at least 1 wedge everyday since. It comes in several varieties, but my favorites are "Queso Fresco and Chiptole" and "Garlic and Herb." Each wedge is 35 calories and only 1 Weight Watchers Point.

I started out eating it only on whole-grain crackers, but I've branched out and just have to share some of the many ways to use this special little snack.

You can eat the Swiss on apples or pears. Yum!

You can use it on your morning toast instead of butter. I toast a Nature's Own Whole Grain Sandwich Flat (100 calories) and spread some Garlic and Herb on both sides. I then fry up an egg and make a great egg and cheese sandwich.

Last night I made a quick and delicious low-fat Alfredo sauce. Here's how:

Laughing Cow Alfredo Sauce: (serves 4)

1 cup skim milk

1 TBSP Smart Balance

6 wedges Laughing Cow Cheese

1 tbsp grated Parmesan cheese

1 pinch garlic powder

salt and pepper to taste

1 tsp cornstarch dissolved in 2 tbsp cold water (you might not need this)

Combine all ingredients except cornstarch in a small sauce pan and whisk over medium heat until smooth. If it's too thin, add cornstarch. Serve immediately and refrigerate any leftover.

A few nights ago I used it in mashed potatoes. HOLY (laughing) COW!

Laughing Cow Mashed Potatoes: (serves 3-4)

4 red potatoes

4 wedges Laughing Cow cheese (any flavor)

1 tbsp Smart Balance

salt and pepper to taste

Dice up potatoes and boil until fork tender. Drain and return to pot. Mash with your masher (or use a mixer if you don't have a masher) and then add cheese, butter, salt and pepper and mix well.

So you would think by the way this post is going that I have been paid to write it.... I WISH! I really just love this stuff and love that there's something I enjoy eating that doesn't wreck my diet.

I'm so happy that I want to give away a $5 Walmart gift card to one of you so that you can go and buy some Laughing Cow Cheese. To enter this giveaway, just be a follower of this blog and leave a comment telling me how your New Year's resolutions are going. The winner will be chosen at random and announced Monday, January 31.

Good luck!

Spaghetti and Spinach Meatballs

We all know about my quest to get greens into my family's diet. I've been sneaking them into everything! My latest creation is a twist on spaghetti and meatballs that's just as good for you as it is good tasting. And it tastes pretty great. Promise.

Spaghetti and Spinach Meatballs

Serves 8 (9 WW PointsPlus/serving... plus 2 veggie checks)

For the meatballs:

1/2 pound ground pork

1/2 pound ground white-meat turkey

1 package (10 oz) frozen spinach, thawed and squeezed dry

1/4 cup plain dried breadcrumbs

1 egg white

1/2 teaspoon dried oregano

Salt and pepper

Nonstick cooking spray

For the Sauce:

2 teaspoons extra-virgin olive oil

1/2 small yellow onion

2 garlic cloves

1 can (28 oz) crushed tomatoes

1 tsp Italian seasoning

1/2 cup shredded carrots

1/2 cup fresh parsley, chopped

1 pound whole-wheat spaghetti

1. Put oven rack in top position and heat broiler. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine.

2. Roll into 1" balls (you'll have about 40 or so). I used a small scooper for the uniformity and then rolled them in my hands to smooth them out. Arrange on a prepared baking sheet and lightly coat meatballs with cooking spray.

3. Broil until golden brown, about 10 minutes, rotating halfway through.

4. In a large skillet (I mean large) or heavy pot, heat oil over medium heat. Add onion, garlic, and carrots. Cook, stirring frequently, until onions start to turn translucent, about 6-7 minutes.

5. Meanwhile, add tomatoes to blender or food processor. Once onion mixture is ready, add to blender. Blend, with the cap open a bit, until smooth.

6. Once blended, return to pan and bring to a simmer. Add meatballs and let cook for about 10 minutes. Now's a good time to cook your pasta.

7. Just before serving, add parsley and stir.

8. Add pasta and give it a good toss. If you like your spaghetti on the saucy side, don't cook the full pound.

I hope you enjoy it! Let me know if you give this one a try.

(It should be mentioned that this is my version of a recipe originally found in the January issue of Everyday Food Magazine.)

-----------------------------------------

What we're eating for dinner this week:

Monday: Grilled cheese on whole-wheat with tomato soup

Tuesday: Chicken with brown rice and green beans

Wednesday: Lean Cuisine for me, leftovers for EK

Thursday: Turkey tacos

Friday: Chicken with brown rice and peas

Saturday: Whole-wheat pizza

Sunday: Something TBD from a crock pot

Monsters are taking over...

I have been converted.

Do you remember when Meg wrote about the Green Monster?

I said, no way. Not happening. I like my spinach drenched in dressing and croutons (and cheese).

But I kept reading how good it was for you, how people noticed a spike in energy, how their hair shined, how their skin glowed. So I decided to give it a try.

I am hooked.

I'm not going to lie, it's not pretty. My first one came out a pinkish green with flecks of darker green. And those flecks got stuck in my teeth (not my most attractive moment). But it was SO GOOD!!

Here is what I did:
Cast of characters:
Frozen peaches, frozen strawberries, a Fiber One yogurt (vanilla flavored), spinach, and one very green banana (I went to two different groceries stores trying to find ripe bananas. No go.)

I put bunches of everything into a large cup and used my brand new immersion blender (I got it for my birthday!) to whip it all up!

Let's take a closer look, shall we?

Yum!! Seriously! I was very surprised that I could not taste ANY spinach.
I had another Green Monster this morning and I am feeling good! Another plus, they are fantastic for both pre and post workout boosters.

Now for those of you on Weight Watchers, there is a little bit of confusion as how to count a Green Monster. If you plug it into the recipe builder, it counts as 5 points. But counted as a meal on the tracker, it is 1 point (because of the yogurt). I have spoken to many people about this and they all agreed to count it as a meal, therefore, 1 point.

In other news, I wanted to share what I made for dinner last night. I have been craving pizza like nobody's business. So, I created my own last night.

I used:
1 pita pocket, split down the middle
1/2 cup of marinara spaghetti sauce
1/2 cup of reduced fat mozzarella cheese
6 Turkey Pepperoni pieces
1/4 cup of pineapple chunks
1/2 cup of mushrooms

I split the marinara between the two pita pockets, and stuffed each of them with half of the ingredients. I put them into a 350 degree oven for about 12 minutes...and I was in heaven!

Here is an insider's view...

11 points on Weight Watchers. Worth every single one.

Cranberry and Oat Scones

The diet is going well (down 1.5 this week!), but I still crave pastries and other baked goodies. Here's my version of a recipe I found in this month's issue of Everyday Food for some delicious scones that helped fill that void for me. They're dense like typical scones, not too dry, and very yummy!

Cranberry and Oat Scones

Yields 8; 6 WW PointsPlus each

Ingredients:

3/4 cup all-purpose flour

3/4 cup white whole-wheat flour (or regular whole-wheat will work)

2 teaspoons baking powder

1/2 teaspoon coarse salt

3 tablespoons packed brown sugar

1/2 cup rolled oats

1/2 cup dried cranberries

3 tablespoons unsalted butter, melted

1 large egg, lightly beaten

1 cup buttermilk

Directions:

1. Preheat oven to 400 degrees F. Lightly coat baking sheet with Pam or whatever nonstick spray you use, or line with parchment paper.

2. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, and cranberries. In another bowl, whisk together butter, egg, and buttermilk. Add this to flour mixture and stir just until evenly moistened.

3. Drop batter by 1/3 cupfuls (I like to use an ice cream scoop), 2 inches apart, onto baking sheet. Bake until golden brown, about 12-15 minutes, rotating halfway through.

4. Cook on wire rack. Store in airtight container for up to 2 day, if they last!

---------------------------------

What's for dinner this week:

Monday: Grilled cheese on whole wheat with tomato soup

Tuesday: Lean Cuisine (I love them!)

Wednesday: Whole-wheat spaghetti with turkey meatballs

Thursday: Stirfry with green beans and carrots

Friday: Lemon chicken with brown rice and peas

Saturday: Leftovers

Sunday: Lean Cuisine

Because it's Christmas.

In my house, Christmas and cookies are two words that just go together. I don't care how healthy you are, you're going to eat a cookie around Christmas time. Go on and admit it!

Recently I had a Christmas cookie party at my home and challenged all the attendees to a cookie bake off. Here's the winning recipe, and ps... it's a brownie!

Janette's Award-Winning Mint Brownies

(if you're looking for them in the picture, you'll find them in the round tray on the right, above the rectangular tray on the bottom)

Ingredients:

For the brownies:

One box of dark chocolate brownie mix (Janette uses Duncan Hines)

2 eggs

1/3 cup water

1/3 cup vegetable oil

1 tablespoon mint extract

2 tablespoons dutch cocoa powder

1/4 bag milk chocolate chips

1/3 bag white chocolate chips

1/3 bag mint chocolate chips

For the icing:

3 tablespoons butter, melted

1/3 bag white chocolate chips, melted and cooled

1/3 bag mint chocolate chips, melted and cooled

1/3 cup milk

1/2 cup powdered sugar

Directions:

1. Add brownie mix, water, oil, and eggs to a bowl and mix until blended. To this, stir in mint extract, cocoa, and all the chips. Pour batter into greased 9" x 13" pan and bake as directed on box.

2. To make the icing, add the melted butter to a medium sized bowl and stir in all the melted chocolate. Add the milk and powdered sugar and mix until smooth, adding more milk or sugar until you get a good fudge-like consistency. Pour icing over cooled brownies.

Chicken Curry

The temperatures here have really dropped and that means it's time for soups and stews. Curry is something good and hearty, and even loved by toddlers. I adapted this recipe from one out of Martha Stewart's Everyday Food magazine (do you ever read this? It's GREAT!).

Chicken Curry

Ingredients:

2-3 tbsp canola oil

4 chicken breasts (skinless, bone-in or boneless)

Salt and pepper

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1 tsp ground cumin

3 tbsp curry powder

1/2 tsp dried thyme

4 carrots, thinly sliced

1 can (13.5 oz) coconut milk

1 10oz package frozen peas, defrosted

Cooked rice, white or brown, for serving

Directions:

1. Heat oil over medium heat in a large dutch oven or soup pot. Add onion and garlic and cook until translucent. Add cumin, curry, and thyme and cook for about a minute.

2. Season chicken breasts with salt and pepper and add to pot with a 3/4 cup of water. Cover and allow to cook over low heat for about 3o minutes to 1 hour, or until chicken is cooked through. Keep an eye on it so that you don't run out of cooking liquid. Once cooked, shred chicken in pot (I use a wooden spoon and just have at it until it's broken up enough for my taste).

3. Add milk and carrots. Allow to cook partially covered until carrots are tender (the thinner you slice them, the quicker this will go), about 15 minutes.

4. Take off heat and add peas. Season with salt to taste. Serve over rice.

This makes super yummy leftovers, just mix the remaining rice with the remaining curry before storing.

Turkey, Turkey, Turkey

I hope you all had a fabulous Thanksgiving. We sure did here in Virginia. My Sister-In-Law was able to escape the 3 degree weather in Utah for a week-long visit with us, which was awesome! We had the traditional Thanksgiving spread- lots of turkey, stuffing, corn casserole (MawMaw's recipe of course), green bean casserole, sweet potato soufflé, mashed potatoes, gravy, and pumpkin pie. And we ate and ate and ate.

(I'm sure she washed her hands before she did that.)

I am so glad I listened to my mom when she told me not to get a whole turkey. We ended up cooking an 8-lb breast and it was way more than enough for the four of us. It's been four days and we still have about half of the meat left. My plan now is to portion it out, freeze it, and eat it over the next couple of weeks.

Here are a few of the turkey recipes I've found:

Turkey and Wild Rice Soup

BBQ Turkey Sandwiches

Turkey Pot Pie

That should be enough to get through all of our turkey. What are you doing with yours? Found any good recipes?

that's sooooo cheesy.....

Fridays are my day with my little man, the Munch, the bambino, the Nugget - my son, Dylan. Every Friday, it's just us bonding and having a ball! (I work part-time as a Development Director, and Fridays are the day during the week when I am off the clock!)


We spent the morning in the Children's Department at the Main Library - A-MAZ-ING - and then surprised my husband by picking him up at his office for lunch. (OK...so we made an exception to the "us only" Friday rule...but we kept it in the family so it only half counts...)


The guest of honor got to choose our destination, and he made a fabulous choice - the Cool Moose Cafe and Bistro - a local eatery that offers breakfast and lunch...all with homemade goodness & a lot of organic goodies to boot! It was here that today's post came to fruition.


I dissected the menu, not for something I would enjoy as I find myself flipping a coin to make decisions, but rather to choose a nutritious meal my 6-toothed stud can manage. Alas, I came across my inspiration - grilled cheese.


But this wasn't just any grilled cheese. It was a grilled cheese made with Australian cheddar on Texas toast. It was not only multicultural, but one of the things I love most in life: a creative approach to a tried and true standard. 

Grilled cheese & blueberry muffins - yummmmmmm

Therefore, on this Friday evening I suggest trying this standby with a new twist! Here are some suggestions:

• Gruyere (you can really sass this up with a touch of truffle oil)
• Comte
• Appenzeller
• Fontina
• Munster 
• Swiss

If you want to live on the edge (please note sarcasm) combine multiple cheeses on the same sandwich...or get crazy and vary the bread from your mother's simple Wonder white. 

Some bread suggestions:

• wheat
• asiago cheese 
• sunflower seed
• multi-grain 
• marble
• rye
• a fresh, tasty original from your neighborhood bakery

Add one or more of the following for the cherry on top:

• basil
• tomato
• bacon (turkey bacon or meat-substitute bacon make for good options as well)
• roasted red bell peppers
• onion
• garlic
• pesto
• mustard

For a meal made in heaven, add a cup of tomato bisque. Bon Appétit!

Veggies for the Carnivores!

Happy Friday, All! 

As I have mentioned before, I am a vegetarian by proxy ... my husband doesn’t eat meat and therefore most of what I cook follows a vegetarian or pescatarian regimen. 

People are always asking me is there anything I cook that I enjoy eating since I’m bending my ways to another’s dietary requests. The answer? Y-E-S - YES! There are many foods and recipes that lend themselves to this style of cooking, and best of all...they are tasty!

Here are two recipes I’ve made this week that I encourage you to try at home - carnivore or not!

Squash Spaghetti

A creative approach to a dinner table classic.

Adriana introduced the idea earlier this week in the post A little squash. (Hopefully you've already been tempted by her recipe!) This recipe is a variation on squash spaghetti that I hope will also rock your socks.


I was introduced to this idea at a family function and we love it at my house!! Feel free to knock out the noodles all together...we just happen to enjoy a mix.

Ingredients:

1 spaghetti squash (When in season this is in the produce section of your local grocer.)

2 jars of organic marinara 

Fresh white mushrooms (These are sauteed and added to the sauce - if you’re not a mushroom fan, feel free to exclude!)

1 box angel hair noodles (Noodle type can be changed to suit your tastes.)

Olive oil

Garlic salt

1. Pierce spaghetti squash in five places with a knife. Microwave for 12 minutes.
2. Sauté mushrooms using a splash of olive oil; when done, add sauce and simmer.If desired add garlic salt to taste.
3. Bring water to a boil with splash of olive oil - add noodles and cook to al dente. Drain.
4. Split squash in middle and remove seeds. (They resemble pumpkin seeds.) With a fork, scrape out “noodles” into a bowl. 
5. Combine angel hair and squash noodles into individual bowls. Top with sauce.
6. Enjoy!

Crumbles Lasagna

Replace the meat with a healthy treat!

An important aspect of a vegetarian’s diet is protein - just because you have chosen to exclude animals doesn’t mean the food pyramid becomes unimportant. Sometimes you simply have to get more creative with your intake sources. A product that we have grown to love is protein crumbles by Smart Ground; the product resembles ground beef in appearance and is loaded with nutrition! The following recipe replaces ground beef with this product, and adds spinach for an extra punch of delish!

Ingredients:

1 box of Barilla no-boil lasagna noodles

2 eggs

1 (15 oz) container ricotta cheese

4 cups shredded mozzarella cheese

1/2 cup Parmesan cheese

1 package Smart Ground crumbles browned

1 jar organic spaghetti sauce

1 (8 oz) can tomato sauce  

1 package frozen chopped spinach

Parsley (garnish)

1. Preheat oven to 375.
2. Prepare spinach according to package directions. Drain.
3. Ground protein crumbles. 
4. In pan, combine spaghetti sauce, tomato sauce, and protein crumbles.
5. In bowl combine beaten eggs, ricotta cheese, spinach, and TWO cups of mozzarella and Parmesan cheeses.
6. Set aside.
7. In 9 X 13 pan, spread 1 cup of sauce on bottom of pan.
8. Layer in this order: lasagna noodles (make sure they do not overlap as they expand when cooked), 1/3 part of ricotta cheese mixture, 1 cup mozzarella cheese, and 1 1/2 cups sauce mixture.
9. Next layer: lasagna noodles (make sure they do not overlap as they expand when cooked), 1/3 part of ricotta cheese mixture, and 1 1/2 cups sauce mixture.
10. Next layer: lasagna noodles (make sure they do not overlap as they expand when cooked), remaining ricotta cheese mixture, and 1 cup sauce mixture.
11. Top layer: lasagna noodles (make sure they do not overlap as they expand when cooked), remaining sauce, remaining 1 cup mozzarella. 
12. Garnish with parsley. 
13. Bake covered with foil for 50-60 minutes.
14. Uncover and continue cooking until cheese on top is melted.
15. Let stand 10 minutes before serving.
16. NOTE: If you are using a 13x9x2 pan, reduce to 3 layers to avoid spillage.
17. Enjoy!