Spaghetti Squash w/ Marinara

I have been wanting to try this for years now, after seeing it all over the internet.  I am on a veggie kick and have been loving vegetarian dishes lately.  I can't believe I haven't tried this before because it is so delicious and filling and so much healthier and lighter. 

1 spaghetti squash
Marinara sauce (perferably homemade)
parmesan cheese

Split squash in half lengthwise and place on cookie sheet upside down and bake in oven at 375 for 45 minutes or until done.  Or you can split it and boil in a large pot of water 30 min. or until done.  Once tender, scrape out meat of sqash with a fork and serve with marinara sauce and parmesan cheese. 

Double Baked Fries

This is the best fry recipe, it ensures a nice crispness by baking them twice.  They taste better than any deep fried french fry and you can get creative on the seasoning.

Rachel Ray

Idaho Potatoes or 2 yams

Extra virgin olive oil, for drizzling

Salt and pepper

Optional flavoring combinations

• Minced garlic and lots of minced fresh rosemary or;
• Old Bay or Cajun Seasoning or;
• Chipotle chili powder or;
• Minced garlic, Parm cheese and oregano

Pre-heat the oven to 400
Arrange cooling racks or wire racks over two baking sheets.
Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.
In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper and arrange the fries in single layer without crowding either baking sheet.
Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425. Toss the fries in a large bowl again with seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes until very crisp and brown.

Avacado Black Bean Salsa

Quite possibly the best salsa and so healthy too!  Much like pico de gallo but way better especially if you are an avacado lover like us!

Just Cook Already

2-3 tomato
es
4-6 avocados
1 cup of sweet white corn
1-2 sprigs green onions

a few sprigs of chopped cilantro or to taste, I like a lot!
1 can of black beans
, drained
1 lime
Salt 

Tapatio hot Sauce
You can add seasonings like garlic powder or whatever you would add to your homemade guacamole if you want but I don't.

Place drained black beans and thawed corn into a large bowl. 
Dice up the tomato and green onions and add them in the bowl.
 Season with the salt and tapatio sauce to taste. 
Mix everything around and then taste it to check seasoning.

 Add chopped avocado and juice of lime and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).  I changed some of the ratios from the original recipe.  Play around with it to your liking. You can eat as is or with tortilla chips

Baked Sweet Potato Fries

So healthy, so easy, so yummy!

2 yams
olive oil
salt pepper
onion powder
garlic powder
paprika
or any other spices you want to flavor these with, get creative, taco seasoning, cinnamon the sky is the limit!

Peel potato, and cut into long french fry slices.  Drizzle with olive oil about a teaspoon at a time making sure they are all coated add spices and bake on cookie sheet on 450 for about 20 minutes or until tender.

Sweet Potato Chips

From Chez us

2 sweet potatoes

canola oil

sea salt, to taste

Slice the sweet potatoes thinly. Heat the canola oil in a shallow frying pan, about half way up. To test for the right temperature, I drop a slice in and if it instantly starts to sizzle, it is ready. Fry the potatoes in batches until golden. Remove from the oil and bolt dry with paper towels. Put on a cookie sheet in the oven at 200, to keep warm. Before serving sprinkle with sea salt. Serve. Eat.

Cheesy Zucchini Crisps

yum, I bet the kids would even eat these!

1/3 cup cornflake crumbs
2 Tbsp. parmesan cheese
1/2 tsp. seasoned salt
dash of garlic powder
4 small zucchini or squash (I use both) cut in sticks
1/4 c. melted butter
Combine corn flake crumbs, cheese, and seasonings in a plastic bag. Dip zucchini in butter and shake in bag to coat. Bake at 375 for 10-15 minutes.

Creamy Peas and Potatoes

2-3 c. small new potatoes

1 bag peas

6 TBL. butter

3 c. milk

6 TBL. flour

1 tsp. onion powder

pepper and salt to taste

Boil potatoes. Melt butter in saucepan, stir in flour and let cook for few seconds. Add milk and stir until thick. Season and add potatoes and peas.

My Salsa~secret ingredient

4 Tomatoes
½ onion
1-2 dried red chilies (chili de arbol)
1 clove garlic
salt
Chopped cilantro

Boil first four ingredients in large pan with water 10 minutes. Remove from water and let cool. Remove skin from tomato. Place all ingredients in blender and add salt and cilantro. This is not a chunky salsa but good flavor.

Secret Ingredient- Pineapple Black Bean Enchiladas

These sound kind of odd, but are very yummy!

2 t. vegetable oil
1 large yellow onion, chopped
1 medium red bell pepper, chopped
1 can (20 oz.) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can black beans, drained, rinsed
1 can (4.5 oz.) chopped green chilies
1 t. salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 can (10 oz.) mild enchilada sauce
8 whole wheat flour tortillas (8-9 inch)
1/2 cup sour cream
3 t. chopped fresh cilantro

1. Preheat oven to 350 degrees. Spray 9x13 inch pan with cooking spray. In 12 inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.

2. Spoon and spread 1 T. enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down on baking dish.

3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

4. Bake 35 to 40 min, removing foil during last 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 T. sour cream and cilantro.

Makes 8 servings

Au Gratin Potatoes

2 T. butter or margarine

1 small onion, diced (1/4 cup)

1 T. flour

1/2 t. salt

1/4 t. pepper

2 cups. milk

2 c. shredded cheese (cheddar or colby -jack)

6 med. potatoes, peeled and thinly sliced (6 cups)

1/4 c. dry bread crumbs

paprika, if desired

Heat oven to 375*

Melt butter in a saucepan over med. heat. Cook onion in butter about 2 min. stirring until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly, remove from heat. Stir in milk. Heat to boil, stir. Boil and stir 1 min. remove from heat. Stir in 1 1/2 c. cheese until melted. Spread potatoes in 9x13 pan, pour cheese sauce over potatoes, then sprinkle rest of cheese and breadcrumbs on top. Bake between 45-65 min. until top is browned and bubbly and potatoes are tender.

Cucumber and Tomato Salad

Toss together chunks of peeled cucumber and diced tomato. Drizzle with olive oil and vinegar dressing; season with sugar and chopped dill.

Garlic Butter Potatoes

In a small bowl add 1 garlic clove pressed through a press for every 2 Tbs. butter. Heat on low in microwave to melt butter. Pour butter over chunks of boiled red potatoes or roasted.

Blue Cheese Polenta

1 cup polenta
1 cup whipping cream
2/3 cup good quality blue cheese or gorgonzola 4 cups chicken broth
salt and pepper


In a medium saucepan bring the chicken stock and whipped cream
gently to the boil. Add the Polenta and stir until quite thick and
creamy. Stir in the blue cheese and season with salt and pepper to
taste.