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Thursday, October 25, 2012

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.

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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!

Wednesday, October 24, 2012

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}.

Thursday, October 18, 2012

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.

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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.

Friday, October 12, 2012

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.

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

Monday, October 8, 2012

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!