Tag Archives: healthy

Spaghetti Squash Casserole

Beef, Healthy, Main, Recipes, ,
Spaghetti Squash Casserole
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From our friends at Eating Well, a yummy, fast weeknight dinner. The squash melts into the casserole. Great way to get your kids to eat extra veggies!
Servings Prep Time
4 10
Cook Time
75
Servings Prep Time
4 10
Cook Time
75
Spaghetti Squash Casserole
Print Recipe
From our friends at Eating Well, a yummy, fast weeknight dinner. The squash melts into the casserole. Great way to get your kids to eat extra veggies!
Servings Prep Time
4 10
Cook Time
75
Servings Prep Time
4 10
Cook Time
75
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray a cookie sheet with cooking spray. Season squash with salt and pepper on the flesh. Place squash flesh side down and roast in the oven for 40 minutes. Remove and scrape the squash into a bowl, set aside. This can be done a day ahead of time.
  3. Heat an ovenproof skillet to high and add the olive oil. Cook beef for 5 minutes, breaking up with a spoon. Add onions, red pepper, italian seasoning and season with salt and pepper, until beef is no longer pink.
  4. Stir in tomatoes and squash and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
  5. Top with cheese and transfer the pan to the oven. Bake until bubbling, about 15 minutes. Rest for 5 minutes before serving.
Recipe Notes

This is a great weeknight dinner.  Cook the squash ahead of time and it's really fast to make.  The squash melts into the casserole.  Great for those picky veggie eaters, they won't even notice they are eating veggies!


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Coconut Curry Braised Chicken

Chicken, Main, Recipes, ,

coconut curry braised chicken

It’s the time of year when we all get a little tired of grilling and want to get back in the kitchen and try something new.  This was so easy and delicious.  Feels special enough for a dinner party, but easy enough for a weeknight!

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Coconut Curry Braised Chicken
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 13.5 oz can unsweetened light coconut milk
  • 2 Tbsp Thai red curry paste
  • 2 Tbsp sugar
  • 2 lemongrass stalks, tough outer layer removed, crushed with a knife
  • 2 Tbsp chopped fresh ginger
  • 6 cloves of garlic, smashed
  • 4 chicken legs
  • Salt
  • Toasted unsweetened coconut flakes and chopped cilantro for garnish (optional)
Instructions
  1. Heat over to 400.
  2. Mix coconut milk, sugar and curry paste in a 3 quart baking dish or approximate. You want to make sure the chicken is almost crowded. Add the lemon grass, ginger and garlic.
  3. Season the chicken lightly with salt (most curry pastes are a little salty, so go light).
  4. Add the chicken to the pan, rolling it over and covering it in the sauce.
  5. Bake, occasionally basting for 60-75 minutes. If the pan gets dry, just add a little water.
  6. Serve chicken with the sauce and coconut and cilantro if using.