Monday, March 30, 2015

Cheesy Pesto Spaghetti Squash

I have never made or had spaghetti  squash before and after a friend posted her spaghetti squash meal I had to try some!  I took what  she did and added pesto and baked it in a casserole dish rather than back in the squash skin. It was delicious! A piece of advice,  warn people  it's  not real noodles or they won't  like it, if they're  expecting real pasta,  it just won't  be the same!

2 medium-small spaghetti squash
2 cups shredded Monterey jack cheese
2 tablespoons butter melted
2 tablespoons pesto sauce
1 tablespoon olive oil
1.5 cups small chopped broccoli
3 cloves garlic, minced or pressed
Salt and pepper  to taste

I cooked my spaghetti squash whole. 375 for 1 hour 15 minutes. After it was done, I cut in half  and let cool. I then scooped the seeds out and shredded the squash with a fork. I used only 3 out of the 4 halves and saved the last half for leftovers. Place that into a 9x13 pan.

Dice your chicken into small pieces and saute in olive oil with the garlic.  When it's  nearly done, add the broccoli and 2 tablespoons of water. Cover with lid and cook until broccoli is tender, stiring it a couple of times. When it's  done, add that to the squash.

In a small bowl,  place butter and pesto  and heat until butter is melted. Pour it over the squash and chicken mix. Then add your cheese and salt and pepper and mix well. Bake for 15-20 minutes on 350 until cheese is thoroughly melted.


Thursday, March 26, 2015

Cilantro Lime Shrimp

I've  seen various recipes for this before but was always hesitant to mess with the way I like my shrimp. I'm  so glad I decided  to step  out of my shrimp comfort zone! I had this over salad topped with an avacado dressing  but I'm  also snacking on the leftover shrimp all by themselves! I highly  recommend serving these cold!

1 pound of peeled,  cooked shrimp
3 tablespoons of lime juice (or the juice of one lime)
2 teaspoons  olive oil
1/4 teaspoon cumin
1/4 teaspoon  garlic powder
Salt and pepper to taste
1/4 cup chopped cilantro

In a jar, combine lime juice, oil, cymin, garlic powder, salt and pepper. Shake vigorously. Pour over shrimp, top with  cilantro and mix well. Let chill in the fridge for awhile  before serving. This gets  better the longer  it  marinates! Enjoy!

Thursday, March 12, 2015

Edamame Quinoa Salad

So, I tried an Edamame Quinoa Salad from the deli the other day and it was awesome! I was determined to come home and find a recipe to replicate it. I searched online and found something fairly similar.  I made a few changes and came up with this, it's delicious!!! I can't wait for warmer weather and fun summery salads every day!

3 cups frozen, shelled edamame
2 cups frozen white corn
1 red pepper
1/2 cup chopped cilantro
6 chopped green onions
1 can black beans drained and rinsed
1 cup cooked quinoa (1/3 uncooked) cooled

1/4 cup soy sauce
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons dijon mustard
3 cloves minced garlic

Put your frozen corn and edamame in a strainer,  dump the black beans in and rinse for about 2 minutes with luke warm water (this will defrost the corn and edamame). Toss edamame, corn, beans, pepper, quinoa, cilantro and onions in a bowl. In a small jar (I like to use my magic bullet with the lid) combine all dressing ingredients and shake like crazy. Pour over the salad ingredients, mix and let chill. Enjoy!