Spaghetti Squash

We took the plunge and tried spaghetti squash. It makes a visually different spaghetti, but it turned out very tasty. And it was EASIER than noodles!

I halved the squash (I used two) and threw it on a lightly oiled pan and baked it at 350 degrees for 45 minutes. I was shooting for 30 minutes, but life happened.

Then cooked up my beef (1.5 pounds)/jarred spaghetti sauce (1.5 jars) while shredding the insides of the squash.

Mixed it all together and let it simmer 5 minutes to soften up the squash the last little bit.

The husband B, notorious picky eater, ate it right up! And my kids were done before I had time to settle the twins. Next time I'll try to get a picture so you know what to expect. :)

Easy and Delicious Tomato Soup

Who doesn't like tomato soup?! (Okay, I know Eve doesn't, but she's weird.)

I'm not too big a fan of canned soup, but I'm also busy, and if it's not easy, I don't make it right now. Which is why I'm a huge fan of this tomato soup.

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium sweet onion, coarsely chopped

1 clove garlic, minced

Salt and pepper to taste

1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano

1/4-1/2 cup chopped fresh basil

1 1/2 cups chicken broth

2 bay leaves

1/3 cup heavy cream

Warm the olive oil and butter slowly until butter foams, add the onion and garlic and salt and pepper.

Add the broth, bay leaves, basil and chicken broth and bring to a simmer. Simmer for about 15 minutes, until the tomatoes start to fall apart. Encourage this with some poking and prodding.

Remove bay leaves. If you don't have an immersion blender, cool before blending, but I'm in love with my immersion blender, so maybe you should just buy one. Blend thoroughly. Add the cream (you can just use milk as well) and any additional salt and pepper needed and serve!!

I make a double batch and freeze half before adding the cream. Then, on days like today, when my menfolk are sick and raspy all I need is some cream and I can just magically produce a crockpot full of soup with no effort. :-)

Stuffed Peppers. Nom.

Updated with picture... these ARE delicious!

I don't have any pictures today, it's a snowy clingy child sort of day. One twin is sleeping and one is making typing complicated. One toddler is sleeping and one is loudly reading himself a book (complete with sirens and noisy traffic crossings).

In between the mayhem were a few moments to prep dinner... Stuffed Peppers!

Grain Free Stuffed Peppers
2-3 chicken breasts/thighs
1 onion
1-2 cloves of garlic
1 Head of Cauliflower
2-3 tomatoes
salt/pepper
1 cup spaghetti sauce

I used my handy dandy food processor to chop up a small onion, threw in a (large) clove of garlic and cooked some chicken in the onion/garlic with coconut oil and salt and pepper in the skillet. I pulled out the chicken and threw in a head of cauliflower that I "riced". (threw in the food processor.) I cooked the cauliflower until tender in the skillet with a little more salt and pepper and parsley because it was handy. Once things were cooked up... threw in the diced chicken, some diced tomatoes and leftover spaghetti sauce. Stuffed it in my peppers (my kids ate the tops) and sprinkled with some Parmesan cheese. I'm going to bake them later for 45 minutes at 350*. The filling was DELICIOUS... I'm resisting just eating that for a snack.

Sick Kids = Toddler Fare

Today I have four kids with runny noses and coughs and general clingyness. This means easy food. And food I KNOW they will eat. AKA Toddler Fare.

Without much further ado...  

Chicken Nacho Bites

 Place Scoop Tostitos on pan. Voila!

Place Chicken in the scoops. About once a week I make a bunch of chicken seasoned with just salt and pepper in the crock pot. It is handy for salads, wraps, or other in a pinch meals and lunches.

Now for diced tomatoes. Nom. 













CHEEESE!!! Need I say more about this step.

Super healthy taco sauce *sarcasm*. Must make my own... Although if you used actual taco meat you could probably skip the sauce.

Bake for 10-15 minutes at 350°. 






 

Shredded Lettuce Time.

Viola! Teeny Nachos in 30 minutes.

Chicken Nacho Bites
Scoop Tortilla Chips
Cooked Chicken (or beef or beans)
Tomatoes (you could also do avadcado, olives, onions, jalapenos, etc.)
Shredded Cheese
Taco Sauce
Lettuce

Lay chips on cookie sheet, place a bite sized portion of chicken in the scoop. Top with tomatoes (and/or other toppings) and a pinch of cheese. Put a few drops of taco sauce on the chips. Bake until warmed and cheese has melted. (Approximately 10-15 minutes at 350°) Throw on some shredded lettuce and call it supper! or lunch. or breakfast. or snack.