Posts tagged ‘vegetables’

April 9, 2016

Spaghetti Pie

This looks intriguing. Found here: http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/ GFCF already (if you don’t add the optional cheese), Feingold stage 2.

Almost 5 Ingredient Pizza Spaghetti Pie
Serves: 3-4

Ingredients
  • 1 large spaghetti squash (about 600 grams)
  • 1 pound italian sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
  3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
  6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
  7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
  8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  9. Let rest for 5 minutes before serving.
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September 5, 2011

Roasted Cinnamon Chickpeas (& Carrots too)

Found a recipe I’m itching to try. If it turns out well, it’ll give us a healthy sweet snack that’s safe for the little dude. Found on Weelicious.

Roasted Cinnamon Honey Chickpeas (makes about 2 cups)

1 15 oz. Can Garbanzo Beans, drained and rinsed (or 2 cups cooked garbanzo beans)
1/2 Tsp Ground Cinnamon
1 Tbsp Canola or Vegetable Oil
1 Tbsp Honey

1. Preheat oven to 400 F.
2. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
3. Remove the outer skins of the beans and pat dry to remove any other excess liquid (removing the outer skin of the beans takes a few minutes, but it’s a great job for getting kids involved).
4. Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet.
5. Roast for 40 minutes.
6. Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey.
7. Place the beans back into the oven and roast an additional 7 minutes.
8. Cool completely and serve.

And, since these are made at the same temp as the chickpeas, I’m going to do them at the same time (as a side for our supper of tuna) and see how it goes.

Roasted Carrot Coins (Serves 4)

4 Medium Carrots, peeled and cut into coins, about 2 cups
1/4 Tsp Paprika
1 Tbsp Olive Oil
1/4 Tsp Kosher Salt

1. Preheat oven to 400 F.
2. Place all of the ingredients on a baking sheet and toss to combine.
3. Roast for 30 minutes.
4. Serve.

August 15, 2011

Cheesy Chicken Tot Casserole

This turned out to be a huge hit with everyone. Elliot included. He ate broccoli! Seriously. Ate it without a second thought. Pretty sure that’s the only time he’s ever eaten anything green. Need to comb through and make sure it’s gluten-free and adapt it a bit more if necessary, but this is definitely going in the rotation.

Broccoli Cheddar, Chicken and Tater Tot Casserole

Ingredients

2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups broccoli florets
2 large boneless skinless chicken breasts, cooked and shredded
1 teaspoon hot sauce (Tabasco or Chalula)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon Lawry’s Garlic Salt with Parsley
1/2 bag Ore Ida Seasoned Tater Tots, frozen
1/2 Cup shredded cheddar cheese

Directions

Preheat oven to 375 degrees F.  Place soup and milk into a large pot over medium heat.  Whisk until smooth and heated through, about 5 minutes.  Stir in broccoli and cook for 5 additional minutes to soften slightly.  Stir in chicken, hot sauce, salt, pepper and garlic seasoning.  Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray.  Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil.  Remove from oven and serve.

July 8, 2011

Creamy Garlic Chicken Pasta

From a Schnucks recipe. Says it serves 4.. may have to fiddle with amounts. But even the baby ate the veggies in the sample we had, so I’d love to try it at home.

Ingredients

  • 8 oz dry farfalle pasta (~3 cups)
  • 1 Tbsp extra virgin olive oil
  • 1 pint grape tomatoes, each cut in half
  • 7.5 oz package Oscar Mayer carving board chicken, cut into 1-inch pieces
  • 1 zucchini (~8oz), cut lengthwise, then into 1/2″ slices
  • 10 oz package Philadelphia savory garlic cooking creme
  • 1/2 cup loosely packed fresh basil leaves, thinly sliced

Directions

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Remove 1 cup pasta cooking water; set aside. Drain pasta, then return to same saucepot.
2. Meanwhile, in 12-in skillet, heat oil over medium-high heat. Add tomatoes, chicken, and zucchini and cook 5-6 minutes or until tomatoes soften and zucchini is tender, stirring occasionally. Add cooking creme and cook 2 minutes or until heated through, stirring occasionally.
3. toss chicken mixture into pasta. If desired, for a thinner sauce, add some pasta cooking water. Sprinkle with basil to serve.

July 4, 2011

Minestrone

Best soup ever. Serves 6-8.

Ingredients

. 1 tbls olive oil
. 3 oz. pancetta, cut into 1/4 in. pieces
. 2 medium garlic cloves, minced (about 2 tsp.)
. 2 cans V8 juice
. 1 can chicken broth
. 1 can corn (Green Giant white and yellow sweet niblets)
. 1 can cannellini beans, rinsed and drained
. 1 can diced potatoes
. red pepper flakes
. salt
. freshly ground black pepper
. dried basil
. shredded Parmesan cheese

Directions

. Heat olive oil and pancetta in a medium Dutch oven over medium to medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, about 4-5 minutes. Stir in garlic and cook until fragrant and golden brown, about 30 seconds to 1 minute.
. Add 1 can of V8, 1 can of chicken broth, and the other can of V8. Stir to combine. Add cannellini beans, corn, and diced potatoes.
. Add salt, black pepper, and red pepper flakes. Stir, then increase heat to medium-high to high and bring to a boil.
. Reduce heat to medium and simmer, about 10 minutes. Stir in basil and cook for 2 minutes.
. Place soup in serving bowls. Just before serving, top each bowl of soup with shredded Parmesan cheese.

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