Southwest Spaghetti Squash Casserole

I found this recipe on pinterest and IT WAS DELICIOUS! My kids gobbled it up, and didn't even realize it was squash. I called it "Mexican Spaghetti" to appease their questioning stares. They fell for it. Ha. Give this recipe a try, you will NOT be disappointed.

You could probably even omit the beef, and just add more beans (kidney?! ooh ya!) for a vegetarian dish!

Southwest Spaghetti Squash Casserole

Ingredients

4 cups spaghetti squash, cooked & shredded

1 lb extra lean ground beef (I used elk meat! mmm!)

1 small onion, diced

3 cloves garlic, minced

1 Tbsp Taco Seasoning (or more, for extra flavour)

1/2 cup refried beans (I just used a whole can!)

1 can black beans, rinsed and drained

3/4 cup salsa

3/4 cup light mozzarella/cheddar cheese mix

Directions

Preheat oven to 350. Lightly spray a 9 X 13 oven safe dish with cooking spray. 

Take cooked spaghetti squash and layer it in the bottom of prepared dish. Set aside.

In a medium skillet over medium heat, cook and stir the beef, onions, garlic, and Taco seasoning until beef is no longer pink. Stir in the refried beans until well mixed in. Stir in the black beans. Cook and stir another minute and then remove from heat.

Layer the beef mixture over the squash.

Spoon the salsa over the top of the beef and use a spoon to spread it evenly over the casserole.

Bake at 350 for approximately 30 - 40 minutes; until bubbling around the edges. Remove from oven and sprinkle evenly with the shredded cheese.

Bake another 10 or so minutes - until cheese is melty and casserole is very bubbly.

Remove from heat and let sit for 5 minutes before serving.

Creamy tomato spinach pasta

This is a random recipe I tried that is really yummy. Its great for when you don't have time to defrost meat and was really quick to throw together. Sorry there is no picture, Im not that tech savvy :)

1 Tbsp olive oil
1 small onion
2 cloves garlic
1 15oz can diced tomatoes or 2 large tomatoes, diced
1/2 tsp dried oregano
1/2 tsp dried basil
pinch of red pepper flakes
1/4 tsp freshly ground pepper
1/2 tsp salt
2 1/2 Tbsp tomato paste
1/2 cup water
2 oz cream cheese
1/4 cup grated parmesan
1/2 lb bowtie or penne pasta
1 1/2 cups of fresh spinach (I left this out and just did a spinach salad on the side)
*I also added a cup or so of sliced mushrooms

Cook the pasta according to package instructions. Drain and set aside. Add olive oil, minced garlic and diced onion (and mushrooms if desired) to a large skillet over medium-low heat. Cook for a few minutes, until softened and transparent. Add tomatoes, oregano, basil,  red pepper flakes, salt, and pepper to the skillet and stir to combine. Add the tomato paste and water and stir well. Turn the heat down to low. Cut the cream cheese into a few pieces and add them to the skillet, whisking them into the sauce until melted. Add the Parmesan and whisk until melted in. Add the fresh spinach and gently stir into the sauces until it has wilted. Add the pasta and stir until well coated in the sauce. Serve warm.

Healthy whole wheat oatmeal pancakes

I found this recipe on pinterest because I had some greek yogurt to use up and they were dang good. Most of the time whole wheat pancakes are dense and gross but these were light and fluffy and the kids gobbled them up. If you have hungry kids I would suggest doubling the recipe, we were all fighting over the last ones. It made about 12 small pancakes for me. Enjoy!

Ingredients:

• 1 cup (123g) whole wheat flour (or white whole-wheat)
• 1/2 cup (40g) quick oats
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 large egg (or 2 egg whites)
• 1 cup (240ml) milk*
• 2 Tablespoons dark brown sugar (or light brown)
• 1/4 cup (63g) Greek yogurt*
• 1 teaspoon vanilla extract
• 1/2 cup add-ins like chocolate chips or fruit, optional

Directions:

Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

Chewy Granola Bars

Yuumy yum!  These are super delicious granola bars. They will be gone in a snap at your house :)  The recipe is from http://www.mykitchenescapades.com/2008/10/chewy-granola-bars.html?m=1

This recipe holds the record for the fastest disappearing baked good in our household. Yep, they were that good. The fact that they are super easy and quick makes me love them even more! No more buying lousy store bought granola bars that are full of artificial junk. These are a 100 times better and I’m looking forward to playing around with different additions like raisins, mini M&M’s, marshmallows, peanut butter, and sunflower seeds.

Chewy Granola Bars

makes 16 bars

from makeandtakes.com

2 1/2 C quick oats (I used whole oats and pulsed them in the food processor)

1/2 C rice krispies

1/4 C coconut

1/2 C mini chocolate chips

1/2 C brown sugar

1/2 tsp salt

1/2 C unsalted butter, softened (i used 1/4 cup coconut oil and 1/4 cup butter)

1/4 C honey

1/2 tsp vanilla

1. Mix all ingredients in a large bowl, or use your electric mixer with a paddle attachment. Press into a 9 x 13 pan with clean damp hands. Bake at 350 degrees for 18 minutes. Score the bars when they first come out of the oven then let them cool completely and then cut into bars.

**I make a double recipe and bake them in a large rimmed cookie sheet.

Chocolate Granola Bars

Yumm Yumm!  I am always looking for a good homemade granola bar recipe because I LOVE granola bars but I am so tired of the ones at the store!!  Jenny posted these on Facebook and they are yummy! :).  The recipe is from http://themarathonmom.com/chocolate-granola-bars.htm

Chocolate Granola Bars

Here’s what you need:

• 1/2 cup natural peanut butter
• 1/4 cup local honey
• 1/4 cup unsalted butter or coconut oil
• 1 1/2 cups oats (not quick oats)
• 2 tablespoons wheat germ or ground flaxseed
• 1/4 cup coconut
• 1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)

What to do:

1.  Melt  the butter or coconut oil, peanut butter and honey in a pot over medium to low heat, stirring constantly.  Turn off the burner when melted.

2.  Pour in the oats and the wheat germ or ground flaxseed.  Stir til combined.

3.  Wait til it cools and stir in the coconut and chocolate chips.  Or, if you’re impatient with things like this, like I am, go ahead and dump it all right in.  The result will be a more uniform chocolate taste.

4.  Pour into foil-lined 8 X 8 pan and stick in the fridge.

5. Once cooled, flip out  (the bars….not you) onto cutting board  and cut to the size you like.

DIY Taco Seasoning

I am not a fan of the taco seasoning you buy at the store.  It always is a mystery to me why it turns the meat so orange!  Plus, it gives Brad heartburn.   I am always on the lookout for a new way to season my taco meat without the store bought seasoning!  Sarah just adds salsa to her ground beef or ground turkey, which is yummy! My sis-in-law doesn't even use meat, she has tacos with beans and seasoned veggies (which is to die for!!!!!)

I found this homemade taco seasoning, which is delicious!!!!  I use it in my taco soup, tacos and everything else that calls for taco seasoning :).   I quadruple the recipe so I have lots in my storage for the next time I need it! (which is the measurements in italic!)  I bought some handy-dandy tupperware spice containers, so I measure the seasoning, put the lid on and give it a good shake and voila!

1 TBSP chili powder (4 TBPS)
1/2 tsp garlic powder (2 tsp)
1/2 tsp onion powder (2 tsp)
1/4 tsp crushed red pepper flakes (1 tsp)
1/4 tsp dried oregano (1 tsp)
1/2 tsp paprika (2 tsp)
1 1/2 tsp ground cumin (2 TBSP)
1 tsp sea salt (4 tsp)
1 tsp black pepper (4 tsp)

Black Bean Brownies

Need a chocolate fix with no sugar and with lots of fibre?  Look no further!!  My sis-in-law Laura makes these all the time.

1 1/2 cup black beans
2 TBSP cacao powder
1/2 cup quick oats
pinch of salt
1/2 cup maple syrup or honey
1/4 cup coconut oil
2 tsp vanilla
1 tsp baking powder
1/2 cup choc chips

Preheat oven to 350F.  Place all ingredients except choc chips in food processor until well blended.  Stir in the choc chips and pour into greased muffin tins or a greased 8*8 pan.  Cook for 10-15 min.