Monday, June 17, 2013

Tomato Basil Spaghetti Squash with Sweet Turkey Sausage

Well I did it... I FINALLY got over my fears and apprehensions and made a spaghetti squash. SOOOOO glad I did. How easy, healthy, gluten free and awesome this is! When I grew up my mom always made acorn squash and I turned my nose up every time. So of course I figured that this "squash" would be the same. NOPE! Sweet, tasty and soooo great in the Italian dish I made. Hooray for squash!!

1 Spaghetti Squash
2 Tablespoon EV Olive Oil
1 pkg cherub tomatoes, halved
6 basil leaves, chopped
1 teaspoon dried minced onion
1 tablespoon garlic powder
1/4 cup chicken stock (I use low-sodium)
Pinch of chili pepper
Feta to garnish
Pepper to taste

Preheat oven to 350 degrees. Cut your squash in half, remove seeds and drizzle with oil. Roast on a sheet pan for about 45 minutes. Remove from oven and let cool. Once cooled, you can "pull" apart the inner flesh of the squash with a fork creating the "spaghetti" like texture. (It was super fun and even the hubs was baffled by it) Set aside.
For the sauce, heat 1 tablespoon of oil with onion. Add tomatoes with garlic powder and cook until tender. Once the tomatoes are tender smush them with the back of your spatula, about 7 minutes. Deglaze the pan with chicken stock. To the mixture add spaghetti squash and any meats/protein that you would like. I chose Sweet Turkey Sausage. I had grilled these previously during my food prep session. Add fresh basil and continue to cook on low about 5 minutes to let the flavors merry. I always add a bit of chili pepper to add a bit of heat but it is not necessary. Serve with a garnish of Feta and enjoy!

You'll never miss the pasta with this one and a serving (with feta and sausage) comes in right around 300 calories and is packed with vitamins!!!!

Thursday, June 6, 2013

Cilantro Lime Shrimp Skillet

 (Above Left - October 2012, Above Right - March 2013)


AHHHHH..... Summer break is upon us and after a bit of a crazy spring I am back to the blog :) This past winter/spring I have not only been attending to my cooking and educating duties but I have also been on the track to a healthier self. So far on my journey I am down 50+ pounds and almost 60 inches! I have found that with my success that others have found inspiration in my story and I have chosen to help others in their journey to health. :) 

So far my "summer" here in Iowa has seem A LOT of rain and this gal wants to hotness and sunshine!!! To keep me in the summery mood I decided to make something filling and yet lighter for lunch. I have always been a seafood fan and just love the ease of using shrimp. It is fast, tasty and easy!!!


1 pkg frozen shrimp (mine was deveined, shelled and tail-off.... not precooked)
1 can beans, rinsed and drained (I used light red as it was what I had on hand)
1 cup frozen corn
1 can Rotel, juice drained
1/4 cup fresh cilantro
1 tablespoon dried onion (no fresh on hand)
1/2 tablespoon garlic powder
Juice of one lime
4 Radishes, chopped
pepper to taste

In a large skillet saute frozen shrimp with dried onions, lime, garlic powder and pepper. Once shrimp start to turn pink add in beans, corn and Rotel. When everything is heated through and the shrimp are fully cooked stir in cilantro. Garnish with radishes for a nice, fresh crunch :)  Enjoy!

It is honestly that easy to enjoy a healthy, quick tasty meal!! This easily makes enough for four and comes in at 270 calories and 3 grams of fat per serving!