Thank you Rachel of Wicked Good Spice Mixes Co for today’s recipe. Perfect timing since I grabbed a spaghetti squash at the farmer’s market.
- Heat oven to 400 degrees F and arrange a rack in the middle.
- Cut squash in half lengthwise and scrape out seeds
- Brush flesh with 2 tablespoons of the oil and season generously with sale and freshly ground pepper.
- Place squash, cut sides up, on a baking sheet and roast until fork tender – about 50 minutes
- Remove squash from the oven and let sit at room temperature until cool enough to handle – about 30 minutes
- Scrape flesh with a fork to make long squash strands, set aside
- Heat remaining 2 tablespoons olive oil in a large sauce pan, over medium heat until simmering about 3 minutes. Add garlic and shallot, season with salt and pepper. Cook until softened and lightly brown – about 3 minutes.
- Add reserved squash, toss with tongs to coat thoroughly. Cook until heated through.
- Remove from heat, add cheese a handful at a time while tossing squash to evenly coat.
- Serve with Tuscan Bistro Blend, freshly ground pepper and extra cheese.
Need some Wicked Good Spice Mixes to stock your spice rack? You can grab them online or stop by 502 Baking Company in Brick – they have a supply of items too. While you are there, pick up a yummy dessert…. They have the BEST vegan peanut butter cookies…..
I’m so ready for fall mainly so I can start cooking again. Summer in our house means eating out and salads which is okay but I do miss cooking……We don’t have a grill at the condo (too many rules) or I would definitely be grilling all summer long.
Do you have a favorite recipe you would like to share? Send it to me and I will send you a gift as a thank you when I post your recipe.
Have a blessed day!
Today’s recipe is from Patti Watson at Pampered Chef. This is a classic breakfast ring which is a great option for a busy morning OR why not surprise mom on Mother’s Day!
- 11 eggs, divided
- ¼ cup (50 mL) half & half
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) black pepper
- 2 red bell peppers
- 4 green onions
- 1 pkg (9.6 oz./272 g) fully cooked breakfast sausage (12 links)
- 2 cups (6 oz./175 g) colby jack cheese, grated
- 1 tsp (5 mL) olive oil
- 2 pkgs (8 oz./250 g each) crescent rolls
- 1 tbsp (15 mL) fresh parsley leaves
- Preheat the oven to 375°F (190°C). In the Classic Batter Bowl, whisk 10 of the eggs with the half & half, salt, and pepper.
- Cut the bell peppers into quarters. Process the bell peppers and onions in batches in the Manual Food Processor until finely chopped. Transfer the mixture to the bowl. Process the sausage until finely chopped and add to the bowl.
- Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly.
- Use the Microplane® Adjustable Coarse Grater to grate the cheese; set aside. Use the Chef’s Silicone Basting Brush to brush oil onto the White Large Round Stone.
- Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5″ (13-cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.
- Use the Baker’s Roller® to flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.
- Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring.
- Separate the remaining egg and add ½ tsp (2 mL) of water to the yolk; mix. Use the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown.
- Use the Pizza & Crust Cutter to chop the parsley and sprinkle on top of the ring.
Nutrients per serving: U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 140 mg, Sodium 540 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 3 g, Protein 12 g
I am all about the Nachos but tend to stay away from them since they are usually REALLY high in points. Here is a yummy recipe from Hungry Girl I am going to make on my next football watching Sunday..
1/4th of recipe (6 loaded nachos): 152 calories, 4.5g total fat (2g sat fat), 299mg sodium, 10.5g carbs, 2g fiber, 6g sugars, 17g protein. Freestyle™ SmartPoints® value 2*
Prep: 10 minutes Cook: 40 minutes MAKES 4 SERVINGS
8 oz. raw boneless skinless chicken breast cutlets
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
Dash black pepper
12 sweet mini bell peppers (each about 2 1/2 inches long)
1/4 cup canned black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheese
1/3 cup salsa
1/4 cup light sour cream
2 tbsp. chopped jalapeño pepper
1 tbsp. chopped fresh cilantro
- Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.
- Place chicken on the center of the foil, and sprinkle with seasonings. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
- Bake for 25 minutes, or until chicken is cooked through.
- Meanwhile, slice off and discard the stem ends of the bell peppers. Remove and discard seeds. Slice peppers in half lengthwise.
- Remove foil pack from the sheet, and spray sheet with nonstick spray. Raise oven temperature to 400 degrees.
- Lay pepper halves on the sheet, cut sides down. Bake for 5 minutes.
- Flip bell pepper halves. Bake until soft, about 5 more minutes.
- Meanwhile, cut foil packet to release hot steam before opening entirely. Transfer chicken to a medium bowl. Shred with two forks.
- Thoroughly blot excess moisture from bell pepper halves. Arrange them on the center of the sheet. Top with shredded chicken, beans, and cheese.
- Bake until cheese has melted, about 3 minutes.
- Top with salsa, sour cream, jalapeño, and cilantro.
Want to take this yummy treat to your next tailgating party? Try Thirty One’s Perfect Party Set…The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!
Hope you have a ThirtyOne-derful day!
Get creative with your cauliflower rice! These comfort-food-inspired recipes will earn rave reviews… Yumminess from Hungry Girl...
First up is: Sloppy Jane Stuffed Peppers. Sloppy joes are yummy… but why let bread have all the fun? Enter peppers! Add cauliflower rice, and prepare to be wowed.
1/4th of recipe (1 stuffed pepper half): 278 calories, 5.5g total fat (2g sat fat), 423mg sodium, 28.5g carbs, 7g fiber, 18g sugars, 28.5g protein. SmartPoints® value 4*.
Prep: 10 minutes Cook: 30 minutes MAKES 4 SERVINGS
4 large red bell peppers (look for peppers that sit flat when stem ends are up)
2 1/2 cups roughly chopped cauliflower or 1 3/4 cups cauliflower rice
1 1/4 cups canned crushed tomatoes
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. honey
1 tbsp. red wine vinegar
1 tsp. molasses
1/4 tsp. each salt and black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1 cup chopped onion
- Preheat oven to 350 degrees.
- Carefully slice off and discard stem ends of bell peppers, about half an inch from the top. Remove and discard seeds. Place peppers cut-side up in a deep 8″ X 8″ baking pan. If they don’t sit flat, gently lean them against the pan sides.
- Bake until soft, 25 – 30 minutes.
- Meanwhile, if starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
- In a medium bowl, combine crushed tomatoes, tomato paste, Worcestershire sauce, honey, red wine vinegar, molasses, and 1/8 tsp. each salt and black pepper. Mix until uniform.
- Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with remaining 1/8 tsp. each salt and black pepper. Cook and crumble for 4 minutes.
- Reduce heat to medium. Add cauliflower rice and onion. Cook and stir until beef is fully cooked and veggies have softened, about 5 minutes.
- Reduce heat to low. Add tomato mixture, and cook and stir until hot, about 3 minutes.
- Blot away excess moisture from bell peppers. Evenly distribute filling among the peppers.
BONUS recipe: Cheesy Broccoli Cauli’ Rice. Why do broccoli and cheese pair so well together? We can’t explain the secrets of the universe, but we can give you a great recipe featuring the combo plus cauliflower rice.
1/4th of recipe (about 1 1/4 cups): 144 calories, 6g total fat (3g sat fat), 416mg sodium, 17g carbs, 5g fiber, 6g sugars, 8g protein. SmartPoints® value 3*
Prep: 15 minutes Cook: 15 minutes MAKES 4 SERVINGS
5 cups roughly chopped cauliflower or 4 cups cauliflower rice
1 tbsp. light whipped butter or light buttery spread
1 cup finely chopped onion
2 tsp. chopped garlic
3 cups roughly chopped broccoli
1/3 cup chicken broth
1/4 cup light/reduced-fat cream cheese
1/4 cup shredded reduced-fat cheddar cheese
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
- If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
- In an extra-large skillet, melt butter over medium-high heat. Add onion and garlic. Cook and stir until onion has slightly softened and garlic is fragrant, about 2 minutes.
- Reduce heat to medium. Stir in cauliflower rice, broccoli, and broth. Cover and cook for 10 minutes, uncovering occasionally to stir, or until veggies have softened and broth has evaporated.
- Reduce heat to medium low. Add all remaining ingredients, and cook and stir until cheeses have melted and mixture is uniform, about 2 minutes.
Share your favorite recipe with us….. Have a ThirtyOne-derful day!