Spaghetti Squash Alfredo

• 1 medium Spaghetti Squash (about 3 lbs.)
• 1 can Cream of Mushroom soup
• 3/4 c.Water
• 1/4 c. Milk
• 1 c. Shredded Swiss Cheese
• 2 T. Grated Parmesan Cheese
• Parsley

Pierce squash with fork in several places. Bake at 350 degrees for 50 minutes of until the squash is fork-tender.  Cut in half, scoop out and discard seeds.  Scrape the flesh with fork to separate the  spaghetti like strands.

Stir the soup, water, and milk in a 2-quart saucepan.  Heat over medium heat and bring to a boil.  Stir in the swiss cheese.

Place the hot spaghetti squash in a 2-quart serving dish.  Pour the soup mixture over the squash.  Toss to coat.  Sprinkle with Parmesan cheese and parsley.

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

I recently have discovered the goodness of Spaghetti squash. It is a much healthier alternative to pasta noodles and it doesn't even taste differently! This is a tasty fall meal. Go try it!

Chicken Cacciatore- Freezer Meal

• 1 lb. Chicken Breasts
• 1 (26oz) jar of Chunky Vegetable-Style Spaghetti Sauce
• 1 Zucchini, chopped
• 1 Green Pepper, chopped
• 1 Sweet Onion, chopped

Place all ingredients into a resealable gallon sized freezer bag and mix together.

When ready to eat remove from freezer for at least 24 hours. Cook on LOW in a crock pot for 6-8 hours.

Serve on top of cooked spaghetti noodles and garnish with cheese and olives {guess who didn't have any olives}.

Chicken Noodle Soup

• 1/2 medium Onion, chopped
• 2 cans cooked chunck chicken breast, strained
• 1 bag egg noodles
• 1 1/2 c. sliced carrots
• Water
• 3-4 Chicken Bullion cubes
• Parsley Flakes

Saute onions in a large soup pot with a little Olive Oil until the onions are translucent.

Fill soup pot 2/3 full of hot water and add bullion cubes.

Bring to a rolling boil and add noodles. Cook for the time on the package (mine was about 7 minutes).

Add carrots, and chicken and reduce heat to low and let simmer for about 10 minutes.

This is a great time to taste check to see if you need to add a little salt and pepper.

Sprinkle parsley flakes on top and serve.

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

This soup is so yummy! And its even better the next day for leftover night! I loved this recipe because it is so simple and really quick to make. Perfect for those sick days or on chilly fall evenings.

Zucchini Black Bean Rice Skillet

• 1 T. Canola Oil
• 1 1/2 c. quartered length-wise, chopped Zucchini
• 1/2 c. diced Red Pepper
• 1 15 oz. can Black beans
• 1 can Fire Roasted Tomatoes with Garlic
• 3/4 c. water
• 1c. Instant Rice
• 1/2 c. Shredded Monterey Jack Cheese

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; let cook 5 minutes stirring occasionally. Add beans undrained tomatoes and water. Increase heat and bring to a boil. Add rice and stir well. Cover and remove from heat for 7 minutes or until liquid is absorbed. Sprinkle cheese on top and serve.

-------------------
Another healthy yummy one for you! Great for a quick fix on a busy weekday night!

Cilantro Lime Chicken with Black Beans and Corn-Freezer Meal

This is another freezer meal and it is SO good! I can't make that so big enough to explain how yummy this really was! Healthy can be tasty! Did ya know?! My picky 2 year old even scarfed this down...and asked for seconds.

• 1 1/2 lbs. Chicken breast
• Juice from 2 limes
• 1 bunch fresh Cilantro, chopped
• 1 (16 oz.) bag frozen Corn
• 2 cloves Garlic, minced
• 1/2 red Onion, chopped
• 1 can Black Beans, drained and rinsed
• 1/2 t. Cumin
• Salt and Pepper to taste

Place all ingredients into a resealable ziplock bag. Mix together then zip closed and freeze.  When ready to eat, remove from freezer and thaw for at lease 24 hours. Cook in a crockpot on Low  for 8 hours or High for 4 hours. Shred chicken and mix before serving.

Serve in a tortilla or on tortilla chips with sour cream, guacamole, salsa, and cheese.

Not kidding guys. So. Good!