Spaghetti Squash Spaghetti

This is a super healthy fun way to eat spaghetti.  Great way to sneak in the veggies with picky eaters as well.  For a vegetarian version sub in meatless ground round (like Yves).

 

Spaghetti Squash with Super-Thick Bolognese Sauce

 

Ingredients

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 tablespoons extra virgin olive oil (EVOO), divided
• Salt and ground black pepper
• 1/2 cup grated Pecorino Romano cheese, plus more for topping, if desired
• 1/4 pound thickly sliced pancetta, chopped
• 1-1 1/2 pounds ground sirloin
• 1 carrot, peeled and cut into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4 cup tomato paste
• 1/2 cup red wine
• 1/2 cup beef stock
• 1/2 cup fresh basil (about a handful), chopped
• 1/2 cup fresh parsley (about a handful), chopped

Preparation

Pre-heat the oven to 400ºF.

Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.

While the squash is roasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.

Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.

To serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese.

Courtesy of Rachel Ray 

Serves 4

A delicious way to use ground beef. For extra nutrition, I added chopped asparagus and red pepper at stage 5.  You can make it spicier by using more red curry paste.  Serve with lime wedges if you have them.

Thai-Style Ground Beef 

Ingredients

Cooking spray or 1 Tbsp canola oil  

• 1 cup thinly sliced leek
• 1 teaspoon minced garlic
• 1 lb lean ground beef
• 1 teaspoon red curry paste
• 1 cup tomato sauce
• 1/2 cup light coconut milk
• 1 tablespoon brown sugar
• 1/4 teaspoon grated lime rind
• 1 1/2 teaspoons fresh lime juice
• 1 tablespoon asian fish sauce
• 3 cups hot cooked short-grain white rice or jasmine rice

Instructions

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
2. Add leek; sauté 5 minutes.
3. Add garlic; sauté 1 minute.
4. Add beef; cook 7 minutes or until lightly browned, stirring to crumble.
5. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).
6. Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
7. Serve with the rice.

20 min | 10 min prep

SERVES 4

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© 2009 Recipezaar

Marvellous Meatballs

These creamy meatballs were for dinner tonight.  I do not usually buy pre-made products but had some frozen meatballs to use up from a party in the freezer.  I took a recipe I found and made modifications to what I believe is now tastier.  If you like mushrooms you can use cream of mushroom soup instead.

Saucy Meatballs 

Ingredients

• 2 cups frozen lean meatballs
• 1 can low fat cream of chicken soup (the condensed soup without diluting it.)
• 1 cup beef broth
• 1/8 teaspoon nutmeg
• 1/2 cup sour cream
• 1 tsp Worcestershire sauce
• 1 bunch chopped broccoli

Choice of- whole wheat rice noodles, egg noodles, rice or  pasta

GARNISH - parsley, snipped (optional)

Instructions

1. Combine the meatballs, soup, broth, Worcestershire sauce and nutmeg in a large skillet; heat to boiling, stirring occasionally.
2. Reduce the heat; cover and simmer for 10 minutes.
3. Stir in the sour cream and broccoli, cover and heat for 5- 6 minutes.
4. Sprinkle with the parsley and serve.

Serves 4

Asian Lettuce Wraps

Tried this recipe for the first time tonight and absolutely loved it!  It's going to be a consistent menu item in our household.  To make it healthier, I added julienned carrots and yellow pepper.  If your family is not a fan of water chestnuts, leave them out.


Asian Beef Lettuce Wraps


Ingredients

• 16 Boston Bibb or butter lettuce leaves (I used PC already made and washed romaine lettuce wrap leaves)
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons grated fresh ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional) (I used sweet)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Easy Chicken Marinade

This marinade is so easy and the chicken tastes like you took hours to prepare it.  Serve with brown basmati rice.


Easy Chicken Marinade


4 boneless skinless chicken breasts
Juice of 1-2 lemons
2 Tbsp freshly chopped rosemary 
1 small onion chopped
1/4 cup olive oil


Mix all ingredients and place in a sealed container for 4 + hours to marinate.  Serve as desired.

Jamaican Pork Tenderloin

Here is the recipe for the pork tenderloin I served with Jamaican rice last night. Served with a spinach salad and some Bob Marley tunes in the background received thumbs up from my guests.  The wonderful thing is that I now have leftovers for tonight as well!  If you prefer a smaller amount, cut the recipe in 1/3. Enjoy!!

Grilled Pork Tenderloin with Jamaican Spices

8 to 10 servings

Ingredients

• 9 Tbsp olive oil
• 9 Tbsp lime juice
• 6- 1/4" thick, 1 inch long pieces fresh peeled ginger
• 1 1/2 Tbsp salt
• 1 Tbsp allspice
• 1 Tbsp ground coriander
• 1 Tbsp ground black pepper
• 3- 1 1/4  lb pork tenderloins
• Purchased chutney

Instructions

Blend first seven ingredients in processor. Cut each tenderloin lengthwise almost in half, leaving about 3/4 inch intact (try to make the thickness as even as possible). Press open like a book on baking sheet. Spread liquid over, and turn to coat. Let stand at room temperature for at least one hour, or cover and refrigerate up to one day. Fire up bbq to med-high heat. Grill 6 minutes a side for medium rare. Let rest 15 minutes.  Slice crosswise, serve with chutney.

Super Shepherds Pie

Here is a wonderful recipe for Shepherds Pie.  I usually double the recipe to serve for two nights or freeze for future use.  Try using sweet potatoes and ground chicken for a healthier version.  I also like to rice the potatoes for a lighter texture.  A potato ricer is a kitchen implement used to process potatoes (or other food) by forcing it through small holes, which are often not much wider than a grain of rice. 

shepherds pie

INGREDIENTS:

4 large potatoes, peeled and cubed 1 tablespoon vegetable oil 1 onion, chopped 1 pound lean ground beef 2 tablespoons all-purpose flour 1 tablespoon ketchup 3/4 cup beef broth Couple dashes Worcestershire Sauce 3/4 cup each frozen peas and corn 1/4 cup shredded Cheddar cheese

DIRECTIONS:

1.	Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and put through ricer; set aside.  (If you do not have a ricer, mash with milk as desired).
2.	Preheat oven to 375 degrees F (190 degrees C.)
3.	Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, add frozen peas and corn, reduce heat and simmer for 5 minutes.
4.	Spread the ground beef mixture on the bottom of a 2 quart casserole dish. Top with the riced or mashed potato and sprinkle with remaining shredded cheese.
5.	Bake in the preheated oven for 20 - 30 minutes, or until golden brown. Serves 4, double the ingredients for leftovers

Wiener Schnitzel

Here is a healthier take on classic Wiener Schnitzel.  Double the ingredients for an entire family. Feel free to use chicken or turkey cutlets (pounded to the same thickness), if preferred. Serve with a light salad.


Wiener Schnitzel


1/2 pound veal leg cutlets, cut 1/8 to 1/4" thick  
1/2 cup dry bread crumbs
1 egg, well beaten
1 Tbsp butter
1 Tbsp olive oil
Fresh lemon juice
Salt and Pepper


Coating:


2 Tbsp all purpose flour
1/4 tsp salt
1/4 tsp pepper


Instructions

1. Pound veal cutlets to 1/8" thickness if necessary. In shallow dish, combine coating ingredients.  Place breadcrumbs and egg in two separate shallow dishes. Lightly coat both sides of cutlets with coating mixture. Dip each cutlet into egg allow to drain slightly, then into bread crumbs to coat both sides.
2. In large non-stick skillet, heat 1/2 butter and oil over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets and keep warm in oven.
3. Repeat with remaining butter, oil and cutlets.
4. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.

Makes 2 serving (serving size: 1/2 of recipe).