Spaghetti Squash Chicken and Pesto with Peas

Okay, so I'll admit it...now that I know that I CAN make spaghetti squash, I'm getting kind of cocky with it.  Trying new stuff, forcing it on my family, convincing myself it's pasta (well...)

So when I saw this yummy version, it went straight from PIN to PAN.  And hope you'll enjoy it as much as I did.  Darn it...typing this is making me hungry for it again.  No, really.  

Spaghetti Squash Chicken and Pesto with Peas
What You'll Need:
1/2 large spaghetti squash (I used a whole smaller one and)
16 oz. cooked chicken (rotisserie chicken was a time saver here!)
2 cups cooked peas*
What You'll Do:
Preheat oven to 400 degrees. 
Cut spaghetti squash in half length wise. 
Scoop out seeds and spray with cooking spray and season with salt.** 
Roast for about 45 minutes until the flesh is completely tender. 
Scrape out spaghetti squash with a fork.
Basil Pesto (adapted from the Food Network)

2 cups basil
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra virgin olive oil
1/2 cup Parmesan cheese
salt and pepper to taste
In a food processor, process basil, garlic, and pine nuts.  Add olive oil then Parmesan cheese.  Salt and pepper to taste.
Combine spaghetti squash, chicken, pesto, and peas over medium heat on the stove top. 
Serves 2-3

*Rather than peas, I subbed in some grape tomatoes, sliced in half and used (gasp!) jarred pesto sauce. 
**I skipped--okay, forgot--this step and it was fine!

 We served it with a generous tossed salad and it was deeeeeeeeeeeelish!  It was even really good the next day; I reheated it and devoured it in a rare moment to myself.  Cheers to all of that!

Found on domesticfashionista.com

"Fast" Food

What parent hasn't heard (and given into) a cry of "Can we puhleeeeeeeeeeeeeease go to a drive-thru for lunch?"  Something about eating in the car, right?  How very cool...if you're 5.  Ha! 

I'll be the first to admit, my kiddo loves chicken nuggets.  Newsflash...from time to time, her Mama does, too.  Sure, said kiddo requested a filet for her birthday meal a few weeks ago, but she'll still go for the "kid standard" meal of chicken nuggets just the same. 

Fortunately, the palate that allows her to enjoy steak also allows for her to devour these chicken nuggets as readily as she can plow through 4 from Wendy's (ugh!).  This version is super easy to throw together (read: it's saved our bacon a time or two when meal planning/life hasn't gone as planned) and they're much healthier than the fried nonsense served out of cardboard.  It's fast food at home---and probably comes together in less time than it'd take for one of us to run out, hit a drive thru and make it home.  Never timed it out, but I'm guessing....

Okay, yes, they're dunked in butter, but 1 stick for 2lbs of chicken chunks isn't sooo bad.  Plus, I tend to shake off the extra "goo" anyway....I try.
 

What You'll Need:
1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

What You'll Do:Preheat oven to 450°F. Pat the chicken pieces dry with paper towels.

In a bowl, combine the minced garlic with the melted butter. 

In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. 

Dip chicken pieces into garlic butter, then into crumb mixture to coat.

Place coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to leave a little room between each piece. 

Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serve with marinara sauce and veggies, a salad OR some oven baked potato wedges...call 'em fries and watch them disappear! 

Writer's note:  This isn't a post meant to judge anyone's choices---so please don't read it that way.  I'm not perfect and I don't always make the best choices.  Even when I have a healthy lunch/snack packed for the pint-sized wonder, I sometimes forgo it in exchange for shared giggles over chicken nuggets, fries and milk....  

Chipotle Shrimp Tacos

For a girl who says she doesn't really like Mexican food, I sure do find myself making a fair number of Meican-ish meals.  Huh.  Wonder what that means?  No, I really don't wonder...who cares.  I'm going to make what I like, and (hopefully) like what I make!

Case in point...these yummy little things.  I had some shrimp in the freezer, and in a moment of inspired thinking, I decided to (gasp!) use them rather than let them hide in there and give us the old "There's no food in here" excuse.  I'm all about using what's on hand right now...and that may or may not result in some pretty funky menus.  Thank goodness I have a pretty funky audience, so it works out.

Anyway...I stumbled across this recipe on Pinterest (yes, another round of pinning while hungry--I swear, if you look at the one board, you will think all I do is eat.  Truth is, there are a good handful of recipes I pinned while hungry that I've never made.  Honest!) and decided to give it a go. 
 
Just a warning...There's a heat to these that creeps up on ya...that residual intensity that allows you to take 3 bites before you have the HOLY HELL THAT'S HOT moment.  Whooo!!  I like heat and all, but mercy...these packed a punch.

What You'll Need:

Chipotle Lime Creama*

• 1/3 cup sour cream
• 1 tablespoon lime juice
• ½ teaspoon chipotle chili powder
• Kosher salt to taste

Chipotle Shrimp

• ½ lb shrimp (I used peeled, de-veined shrimp)
• 1 teaspoon chipotle chili powder
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 2 teaspoons vegetable oil
• 6 corn tortillas
• finely shredded cabbage
• avocado
• lime
• pico de gallo

What You'll Do:

For the Chipotle Lime Creama:

• In a small bowl whisk together the sour cream, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use.

For the Shrimp:

• Rub the shrimp with the spice mixture and let marinate for 30 minutes.
• Add the vegetable oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes.
• Heat the tortillas** and add the shrimp, shredded cabbage and avocado. Squeeze the fresh lime over the top and serve with the pico de Gallo and chipotle Lime Creama.

 I bet these would be super fun eaten outdoors with an icy cold Dos Equis, but they were delicious in their own way---at the kitchen island with lime infused water.  Sooooo close (not really!).

*We didn't have sour cream on hand and the plain Greek yogurt I planned to use was well beyond its "good by" date, so I simply mashed the heck out of an avocado, added a dash of water and the rest of the seasonings to make the "creama."  Was it as creamy?  Heavens no, but it worked just fine.

**I channeled my inner Food Network chef and heated the tortillas by placing them directly on the stove burner.  Maybe 20-30 seconds on each side and they get the char marks/taste.  So good...



Preparation time: 30 minute(s)
Cooking time: 5 minute(s)

Number of servings (yield): 2-3

Gad-zukes!

'Tis the season for gardens to be brimming with zucchinis....and oh my goodness are those buggers tasty and versatile.  I've seen lots of posts lately from folks whose gardens runneth over..."What should I do with all of these?" they're asking.  Well, allow me to offer a few suggestions.

Stuffed Zucchini...now, you can make a zillion different versions of this yummy dish, but this is one that I really enjoy.  It's healthy, light and a great way to get a good dose of veggies.  I've tossed in some tomatoes as well--they're great in here.  Of course you can also brown some ground turkey or ground chicken if you need the extra protein, but I happen to enjoy them without.  Think Meatless Mondays (which I've never gone out of my way to adopt, per say...)
 




What You'll Need:

• 3 tsp olive oil, divided
• 1 clove garlic, diced
• 1 small yellow onion, diced
• 8 oz mushrooms, diced
• 1 tbsp balsamic vinegar
• 3 tbsp whole-wheat bread crumbs
• 2 tbsp Parmesan cheese
• 2 zucchini, halved, seeds and pulp removed

What You'll Do:

• Preheat oven to 350°F.
• Prepare stuffing: In a large saute pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.
• Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes.

Zucchini Pancakes:  Some folks call these zucchini fritters, but...either way, I call them yummy.  They can be a little soggy, so take care to really drain the liquid (read: squeeze the heck out of the shredded zukes!) to help cut down on that.  I will serve these with a touch of marinara sauce for dipping, but not too much.







What You'll Need:

• 1/2 a medium zucchini, shredded
• 1 egg
• 1 tbsp nutritional yeast
• 1 tbsp oat flour
• 1/4 tsp cumin
• handful chopped parsley
• 1 spring onion, finely chopped
• 1/4 tsp dill
• 1/2 tsp mint
• pinch of garlic powder
• pinch of chili powder
• black pepper and salt to taste

What You'll Do:

• Place the shredded zucchini in a sieve and sprinkle on some salt. leave to sit for about 15 minutes. Using your hands, squeeze out all excess liquid from the zucchini
• Place the zucchini and the rest of the ingredients in a bowl and mix.
• Heat a little bit of oil in a frying pan. drop in 4 pancakes and cook over a medium heat for a few minutes on each side.

Zucchini Turkey Burgers  I posted about these a few days ago.  Check out the link Here.  These have quickly become a favorite.  Even our 5 year old approves of these yummy burgers and she's not a fan of zucchini.  Anyone tells her they have zuke inside---you pay!! 

Zucchini Chocolate Chip Cake  This is a recipe my Great Aunt Lee shared with me...and oh my gosh is it divine.  So divine, I really have to practice great restraint when I make it.  I could easily eat way too much, way too quickly.  I've been known to make this and give it away---to help my own cause as much as being generous to someone else.  Truth.

What You'll Need

• 2 1/2 cups all-purpose flour plus additional for dusting
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon vanilla
• 3 large eggs at room temperature
• 2 cups coarsely grated zucchini (8 ounces)
• 1 cup semisweet chocolate chips
• 1/2 cup walnuts, toasted and chopped

a 3-quart bundt pan

What You'll Do:

• Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess.
  
• Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. 
  
• Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla.
  
• Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
  
• Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
  
• Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
  
• Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
  
• Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely. 

Zucchini Chips  I made these for a pre-season football party last year and they were gone before the 1st quarter was over.  A little marinara sauce, again, and these puppies are a great way to snack healthy.  I might have to make some of these tonight, come to think of it.








What You'll Need:

• 1 medium zucchini
• 1 egg white, lightly beaten
• 2 Tbsp Parmesan cheese, shredded
• 1/4 cup Panko crumbs
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• salt & pepper

 

What You'll Do:

• Preheat oven to 425.
  
• Line a cookie sheet with parchment paper, set aside. Slice the zucchini into about 1/4 inch slices.
  
• Toss in a bowl with the beaten egg white until all pieces are well coated.
  
• In a shallow bowl or baking dish, mix together Parmesan cheese, bread crumbs, and spices.
  
• Take the zucchini slices, one at a time, and toss in the crumbs - making sure to coat each side.
  
• Place on cookie sheet in a single layer. 
  
• Bake at 425 for 20 minutes. Flip each slice over and bake a further 10 - 12 minutes, until nicely browned and crispy.
  
• Serve hot.

Zucchini Lasagna   My cousin's wife made something along these lines for me when I had Abby.  Delicious and such a life-saver during those first few weeks.  But that's another blog post entirely, and I don't want to digress here!!  This dish is a fantastic way to make a healthy swap for a traditionally carb-heavy meal.  Add or skip the meat, either way---it's a great alternative and freezes well.  So you can enjoy a taste of summery gardens while frost and ice nip outside!

What You'll Need:

• 1 lb 93% lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick
• 15 oz part-skim ricotta
• 16 oz part-skin mozzarella cheese, shredded (Sargento)
• 1/4 cup Parmigiano Reggiano
• 1 large egg

What You'll Do:

• In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.  
• Add olive oil to the pan and saute garlic and onions about 2 minutes. 
• Return the meat to the pan, add tomatoes, basil, salt and pepper. 
• Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
• Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
• On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
• Preheat oven to 350°.
• In a medium bowl mix ricotta cheese, Parmesan cheese and egg. Stir well.
• In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
• Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving. 

"Just" Zucchini  This is probably my favorite way to use up these green gems.  I slice one into really thin slices, toss them in a saute pan with a dash of olive oil and some pepper.  I let them go while I get the rest of dinner prepared---toss them here and there, but nothing too crazy.  When dinner's ready, I hit the zukes with a dash of fresh Parmesan cheese and crank up the heat for another 3-5 minutes.  The slices get nice and golden brown and taste heavenly.  Truly, Mark just rolls his eyes at me every time because it's always the same comment.  "This is like candy to me.  I could eat this all day."  Creature of habit, what can I say?