Tuesday, February 7, 2017

Spaghetti Squash Lasagna - 21 Day Fix Approved

Let me just start off by saying Spaghetti squash blows my mind every time I make it.  Like it is just so bizarre how it shreds like that into perfect spaghetti strands.  Literally I'm amazed every time I make it.  Simple things for simple minds I guess.  That being said, lets get on with this.

So my friend Shannon told me about this dish a while ago.  I remember she sent a Snap Chat of it to me when she first made it and I was drooling for that whole 10 second snap.  We eat over there quite frequently so I couldn't wait for her to make this again.  Even her husband said it was fantastic!  About a month back she made this dish and brought it over for dinner one night.  It was INCREDIBLE.  I ate two huge helpings and then slipped into a glorious food and wine coma. 

I've been wanting to make this for a while now.  I got an incredible deal on turkey sausage last week, I may or may not have bought like 9 packages, so I figured it was the perfect time to attempt this recipe. 

I used the original recipe as a guideline and then kind of did what I wanted with it as far as seasoning and layring.  I was so nervous this wouldn't taste as good as the first time I had it, it had A LOT to live up to!  Oh boy did it!  Steve and I both loved it, again!  We both had seconds (little seconds but seconds none the less).  William also loved it and of course Jackson wouldn't even try it.  I can not wait to have the left overs at work tomorrow for dinner.

This dish was simple to make and I prepped the spaghetti squash in the morning so it was ready to go.  I would have cooked the sausage in the a.m. too so I could just pop this bad boy in the oven, however I didn't realize till I already decided I wasn't leaving the house today that I didn't have an onion.  I had to wait till Steve came home from Jury Duty to bring me home an onion to finish it up.  If you make homemade sauce and it doesn't have sugar the dish would be omitting the part of a purple container and adding about a 1/4 of a green container. 

Spaghetti Squash Lasagna

Ingredients:
  • 1 spaghetti squash
  • onion powder, garlic powder, black pepper, and dried Italian seasoning 
  • 3 tbsp olive oil
  • 1 sweet white onion diced
  • 1 jar of spaghetti sauce preferably low sugar and low sodium
  • 1.25 lbs lean hot Italian turkey sausage casings removed
  • 2 large cloves of garlic
  • 1 1/4 cup of Part Skim Ricotta Cheese
  • 1 egg
  • 1 tbsp Parmesan cheese
  • 2/3 cup of part skim Mozzarella cheese

Directions:
  1.  Preheat oven to 425 degrees.  Cut the ends off the squash and then cut in half.  I almost chop my arm off every time I cut these suckers in half.  Scoop/scrape the guts and the seeds out.  Season each half each with 1 tbsp of olive oil then season heavily with onion powder, garlic powder, black pepper, and dried Italian seasoning.  Line a baking sheet with foil.  Put them upside down (so skin up and seasoned half down on the foil).  Roast for 30 minutes.  You should be able to stick a fork through the skin when its done.  I cooked these ahead of time so they were nice and cool when I took a fork, and forked them out of the skin.  It should make about 4 cups of spaghetti squash.
  2. Place a saute pan on medium heat.  Add 1 tbsp of olive.  When hot add the onion and cook till translucent.  Throw in the sausage and garlic and cook until the sausage is cooked through and no longer pink.
  3. In a bowl mix together Ricotta, Parmesan, and egg.  Season with all the above seasonings.
  4. Take a casserole dish and do a layer of sauce, then a thin layer of squash, half the sausage, and then half the ricotta mixture.  Then layer sauce, squash, the rest of the ricotta, the rest of the sausage, then sauce again then top with shredded mozzarella. 
  5. The original recipe said to bake on 375 for 15-20 mins after about 30 minutes mine still didn't look ready so I then turned it up to 400 degrees for another 15 minutes and it was perfect and bubbly and kind of brown on top.  Serve and enjoy!!!
Each serving is 1.5 red containers, 1 green container, probably 1/4-1/2 purple (tomato sauce), 1/2 blue.  




Tuesday, January 10, 2017

Lasagna Roll Ups - 21 Day Fix

So I actually made this dish last week.  I get in these moods where every night I want to make something pasta-ish.  I typically when I'm in a pasta mood make myself browned ground turkey in tomato sauce and then serve it to the whole family over regular pasta and I have brown rice pasta.  I feel like before I started this clean eating and healthy lifestyle I used to cook all sorts of crazy things.  Now I typically make the same boring things every night.  They aren't boring to me, I love them, but I could see Steve getting bored of them.   Although, he would never complain.

I decided to switch up pasta night and make some lasagna rolls ups.  I've seen these fancy little guys before but never attempted to make them, to be truthful we are not huge lasagna fans.  That being said Steve loves my stuffed shells and this recipe appeared very similar to my stuffed shells just in a lasagna noodle instead of a stuffed shell.  I obviously just couldn't follow the recipe I found, I had to make it my own.  I added some spices and added ground turkey because I can't live with out meat in my food, I'd be hungry two seconds later!!  You could also use nitrate free turkey sausage taken out of the casings and browned this may be what I try next time, I just thought of it and now I want to make these tomorrow.

These cheesy, saucy, and delicious little guys are so filling and 21 Day Fix approved.  Only thing I would have changed was maybe had a bit more sauce on top of them.  They were great fresh, however they left over were a little dry, still ate them all, but a little dry.  Also I would try this with small curd low fat cottage cheese instead of ricotta.  My sister in law makes her lasagna with cottage cheese and as odd as this sounds (I by the way HATE HATE HATE cottage cheese) its incredible.  So next time I'd try this.

Lasagna Roll Ups - 21 Day Fix Style

Ingredients:
  • 10 sheets of whole grain lasagna noodles cooked according to package directions
  • 1 lb ground turkey 
  • 15 oz tub of low fat Ricotta Cheese 
  • 1 egg
  • 1 bag of frozen spinach defrosted and water squeezed out (have I talked before about my hate for frozen spinach, what a mess)
  • 1 jar of low or no sugar and low or no sodium tomato sauce (32 oz or more, like I said it wasn't saucy enough for me)  
  • 2 large cloves of garlic
  • 1 tbsp onion powder
  • 1/2 tbsp ground black pepper
  • dash of crushed red pepper
  • 1 heaping tbsp of Italian seasoning (to be honest I didn't measure any of the spices I'm just guessing at about how much I used)
  • 1 bag low fat shredded Mozzarella cheese you'll need 1 cup for one part and a little for sprinkle
  • 1/2 cup Parmesan cheese (optional)
Directions:
  1. Preheat the oven to 400 degrees.  Brown the turkey until no longer pink (I always season the turkey before cooking with onion powder, garlic powder, black pepper, and some basil) .
  2. Cook the lasagna noodles, drain, and lay on wax paper.  This is so you can stuff them.  This what the original recipe said to do, honestly I left them in the strainer and pulled them out one at a time.  I did roll them on the wax paper because stuff kept falling out and it got a little messy saved me from washing the counters, AGAIN.
  3. In a medium bowl mix together ricotta, egg, spices, garlic, spinach, and one cup of mozzarella cheese.
  4. Use 1/4 sauce on the bottom of a casserole dish.  
  5.  Take a big spoonful of the cheesy spinach mixture and spread it on a noodle, spoon a little bit of ground turkey spread/sprinkle over the cheese mixture.  Roll this bad boy up slowly.  They were standing up in the original recipe but mine were unrolling so I just laid them seam side down.  
  6. Roll the rest of the noodles up.  Dump the rest of the sauce on top and then sprinkle lightly with mozzarella cheese.  Cook covered for 30 minutes or so.  You could leave the top cheese off cook for 25 then cheese them and put them back in for 5 minutes till melted.  I HATE when I follow a recipe, cover something up and all the delicious gooey cheese gets stuck on the foil.  

A serving size is two roll ups.  According to the site I got the base recipe for it is 1 red (Ricotta, so with my turkey I'd say 1.5 red), 1 yellow, 1 green, 1 blue)

Crock Pot Clean Asian Chicken - 21 Day Fix Approved


It's been a heck of a day.   School lunches weren't made, home work wasn't done, I forgot to preset the coffee maker, William got up so early that I couldn't enjoy the coffee once it was brewed and he ate half my apple with unsalted pb, then I dragged crazy William to the dentist to have my chipped front tooth fixed and they lady said she didn't have time today (ya'll scheduled this not meeeee) so I have to go back Thursday, my sunglasses some how spontaneously broke, I have a full dishwasher and full sink to take care of and at least 10 loads of laundry.  I am drowning in house chores today and so needed an easy peasy dinner to get me excited!  Ok enough of my complaining here is the good stuff.  Felt good to get that out though!!

 Dinner for tonight.  Who doesn't love a quick crock pot meal.  AND I REMEMBERED THE LINER FOR THE CROCK POT!!!!! Best part of my day.  I've been wanting to cook this since last week.  We had a busy weekend and I kept putting it off.  As soon as I put it all in the crock pot the smell was AMAZING.  I can not wait to try this.  I hope its good because I have such high expectations for it!!  I will update after I try it with my opinion but wanted to actually complete a recipe and put it up on the blog!!

The original recipe called for a 1/2 a cup of ketchup.  I didn't want to use ketchup because I wanted to keep it as clean as possible.  You could use low sodium organic Ketchup.  I googled subs for ketchup and it said tomato sauce, vinegar, and sugar.  I didn't feel the need for sugar because there is like a crap load of honey in it. 

Update:  Just finished dinner a little bit ago.  This was SOOOO good.  Steve said "I have no idea what this is or what's in it, but its fantastic."  I agree.  I think next time I would do a little bit more crushed red pepper, just to give it a little more kick.  I was nervous with all that garlic it'd be to much, but it wasn't.  It was really tasty!!  William of course loved it.  I will be eating left overs tomorrow can't wait!! I shut off the crock pot an hour before serving to let the sauce thicken up a little bit.

Crock Pot Clean Asian Chicken
 
What it looked like prior to cooking, smelled amazing!!!

Ingredients:
  • 9 boneless skinless chicken thighs (you could use breasts too but I got a thing for thighs)
  • 5 large cloves of garlic minced (I use a micro plane zester to mince it)
  • 1/3 of a cup of raw organic honey (this was more honey than I expected, but I went with it)
  • 4 oz of no salt added tomato sauce (I bought 8 oz cans and just used half of it)
  • 1 tsp of white wine vinegar
  • 1 tsp of dried oregano
  • 2 tbsp of dried parsley
  • 3/4 tbsp of toasted sesame seeds
  • 1 tbsp of ground black pepper
  • dash of crushed red pepper
  • sliced green onion 
  • brown rice to serve it over (I'll be making Jasmine rice for Steve but brown rice for me)
Directions:
  1.  Put all this stuff in a crock pot besides the green onion and rice.  Cook on low for 6-8 hours (my plan is to cook for 5-6 and check it then put it to warm so the sauce thickens up).  
  2. Serve over rice and top of sliced green onions.

Thursday, December 15, 2016

Egg Roll In A Bowl

So I've complained enough this past week for everyone to know that I got my wisdom teeth out and I've been having a really hard time eating healthy while recovering.  I've basically been eating anything thats soft and nothing that was healthy.  As a result of falling off track on my clean healthy eating I feel so sluggish, lazy, and moody.  The last two days I've been really trying to get back on track.

I will certainly say ground turkey was a TERRIBLE idea for my dry sockets.  I ate a long time ago and not to be to graphic, oh heck this my blog I can be as graphic as I want, I'm pretty sure the dentist will be finding turkey in there tomorrow when I go for my third packing. 

This recipe makes four portions, so I have lunch for the next four days.   If the dentists makes a comment about the turkey I may have to freeze them to save for later.  However despite the issues with the ground turkey it was so tasty and so easy.  And oh wait, my favorite part, IT WAS SO CHEAP, to make.    The lean ground turkey was on sale for $3.50, the cabbage was about $1, the shredded carrots just under $2,  the onion was about $1,and the package of mushrooms was $2.  I already owned the stuff to make the sauce.  So this meal cost me about $9.50 (love when people say well eating healthy is so expensive) which equals $2.38 per serving.  That is WAY cheaper than going to McDonalds or Dunks for lunch, never mind Panera where I end up spending tons of money on "fast" food.    Even if you had to purchase the other few ingredients you'd probably only be at about $3 per serving.  Everyone's looking to save a buck this time of year so perfect easy meal to whip up.

This recipe was William tested and approved.  He finished his lunch then helped me with mine.

Next time I would put sliced green onion over the top, because well, I put that shit on everything!!

Egg Roll In A Bowl

Ingredients:
  • 1 lb of lean or extra lean ground turkey (I like the 93% lean personally)
  • 1 purple onion sliced (originally recipe called for just an onion but I like how purple onion cooked takes on a sweetness to it) 
  • 3 large cloves of garlic minced
  • 3 cups of shredded cabbage
  • 2 cups of shredded carrots 
  • 8 oz package of sliced Baby Bella mushrooms
  • 3 tbsp of Bragg's Liquid Aminos (or low sodium soy sauce)
  • 2 tbsp All Natural Rice Wine Vinegar with no sodium or sugar added 
  • 1 tsp of ground ginger
  • 1 tbsp black pepper
  • some paprika, onion powder,  pepper, and garlic powder to season the ground turkey. 
  • you could add other spices if you want I did sprinkle on some extra onion powder, and then some more pepper at the end because I love pepper.  You could also use fresh ginger if you'd like, I just always buy it and use a tiny bit for one recipe and throw the rest away so a waste.  
  • Sliced green onion for garnish
Directions:
  1.  Heat a large saute pan or skillet on med to med high heat.  Throw turkey in and season heavily with paprika, onion powder, pepper, and garlic powder (I like to season at every step, honestly other wise this recipe would have been bland I think).  Cook the turkey until browned and no longer pink.  Drain off fat and remove turkey from pan.
  2. On medium heat in the dirty turkey pan add the onions and garlic and cook until soft and fragrant (if you are going to use fresh ginger add here with garlic and onions).  Add the cabbage, carrots, and mushrooms to the pan.  Season with ginger, black pepper, and whatever else you feel like tossing in.  Cook this for about 15 mins stir frequently until desired softness, I like some crunch to my veggies so I tend to under cook them.
  3. Add Braggs (or low sodium soy) and the Rice Wine Vinegar.  Cook for another five mins or so, be sure to stir it a lot to keep everybody dipping into the sauce.  
  4. Divide into four equal portions, dump extra sauce evenly onto portions.  Top withe sliced green onions.  Eat and then attempt to get the turkey out of your dry sockets (sorry I couldn't help myself with one more icky dry socket reference).  
Find more recipes and tips on my new Facebook page https://www.facebook.com/feedingthefordsfit/

Friday, November 18, 2016

Clean Turkey Taco Zucchini Boats

So a year later still at it....I guess you could say I've just changed the way I eat and look at life.  Who knew (not me the lover of anything fried) that healthy food could be delicious.  Guess when your a good cook like me you can make anything delicious hahahhaah . 

This is a recipe I stumbled upon last year around this time.  I made this my very first round and very first week of 21 day fix.  I'm at it again with another 21 days and on day 11.  In just 11 days I've lost all the pounds and damage I did to myself all summer.  One of the gals in my Challenge Group made this recipe from my recipe lists and I remembered how much I loved it.  It's the perfect dish to make for my weekends at work because it makes one serving for Steve and three for me for my Saturday, Sunday, and Monday 12 hour days at work.  I serve these over brown rice to get a carb serving in, but you could eat them with out rice.  I also dip them in a little non fat Greek Plain yogurt as a sub for a little sour cream.  These re delish!!!    The first time I made these I didn't add diced onion, but today I added a half a diced white onion.  So onion is optional.

The original recipe says a tbsp of cheese I actually did a half tbsp of cheese (1/4 of a blue container) on each and it appears to be plenty of cheese. 

Clean Turkey Taco Zucchini Boats

Ingredients:
  • 4 medium zucchini cut in half lengthwise
  • 1/2 cup of salsa
  • 1 lb of lean ground turkey (or chicken)
  •  1/2 white onion diced
  • 1 tsp of chili powder
  • 1 tsp garlic powder
  •  1 tsp cumin
  • 1 tsp paprika
  • 1 tsp onion powder (I added this as a new ingredient today I love onion powder)
  • 1/2 tsp of oregano
  • 1/2 tsp salt (I don't use the salt, it doesn't need it so if I were you I'd leave this out but up to you, there is enough seasoning that you can't even taste the salt)
  • 4 oz of no salt added tomato sauce (I used 8 this time b/c the small can is 8 oz I dumped the whole thing in before realizing I used to much, but I would use the whole 8 oz)
  • 1/4 cup water
  • 1/2 cup of low fat Mexican Shredded cheese
  • chopped green onions for garnish (optional but I can't live with out it)
Directions:
  1. Preheat oven to 400F.  Use a casserole dish and place 1/4 cup of salsa in the bottom and spread it around.  
  2. Using a small spoon (I used a teaspoon) hollow out the center of the zucchini halves, leaving 1/4 inch thick shell on each half.  Chop the scooped out zucchini flesh and save 1/2 cup.  Squeeze the excess water out of the zucchini with a paper towel.  Throw away the rest of the zucchini or use it for something else.  Place zucchini boats aside.
  3. Brown the turkey (or chicken) in a large skillet.  When no longer pink, drain the excess fat.  Then add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well.
  4. Add the reserved chopped zucchini, tomato sauce, remaining salsa, and water.  Stir and simmer on low for 15 minutes on medium to low heat.
  5. Using a spoon, fill the hollowed out zucchini boats dividing the taco meat evenly, pressing firmly into the boat.  Top each with a tbsp of shredded cheese (I used a half tbsp on each because I wanted to have cheese on my salad at lunch so I had to be sparse but really it seemed like plenty of cheese). Place in casserole dish and cover with foil.
  6. Bake for 35 minutes.  Serve with fresh diced green onion on top or on the side.  (You could also do fresh cilantro on the side but I don't love a ton of cilantro so b/c this is my blog I left it out because I don't like it haha, but if you do, feel free!!!)
Container Value for 21 Day Fix: 1 green, 1 red, 1/2 blue (if you use 1/2 tbsp of cheese if you use a full its pretty much a full blue container.  Serving size is 2 halves.  Enjoy!!!!

Thursday, October 20, 2016

Random Thursday Shrimp Stir Fry

So today was yet another crazy day. Seemed like we ran around all day!  Day started with a run with my neighbor then came home cleaned the whole house, did 21 Day Fix Upper Fix work out then folded four loads of laundry, got Jack off the bus, went to the book fair and parent teacher conferences, quick play date with friends, then off to the Pediatricians office for Jack's flu shot.  We got home and the attorney came and we did our closing.  At some point I had to eat....we all know how hangry I get!!!  I had a plan to make this frozen shrimp I had bought but literally had no idea what I was going to do with it.  Sometimes those become the best dishes.    I had to bribe Jackson with chicken parm to get his flu shot, so we stopped on the way home and the three boys split chicken parm with pasta (so not 21 day fix approved so I ate my own dinner).

All and all it was a cra cra day, with a perfect easy simple dinner ending.  This was 1 red container, 1 green container, and 1 yellow container if following the 21 Day Fix.  This meal is gluten free and makes two portions. 


Thursday Shrimp Stir Fry

Ingredients:
  • 1 bag of frozen shrimp, I bought Trader Joe's Raw De-veined tail on shrimp.  I defrosted them then removed the tails.  I HATE pulling the poop vein out, was grateful they had these.
  • 3/4 bag of mixed vegetable, Trader Joe's has this carrot, edamame, mushroom, water chestnut, and pea pod stir fry mix.
  •  1/2 bag of fresh baby spinach
  • some Extra Virgin Olive Oil
  • black pepper, chili powder, garlic powder, onion powder
  • 1 cup of cooked pasta (I used Organic Brown Rice & Quinoa Pasta, I usually use Pasta Joy Brown rice pasta, but this was way cheaper and I wanted to try it.  It exceeded my expectations)
Directions:
  1. Heat a tbsp of the Extra Virgin Olive Oil on Medium High heat.  Heavily season the shrimp on both sides with black pepper, garlic powder, onion powder, and chili powder.  I sort of did one side and then tossed them around.  Once the oil is hot throw the shrimp in and cook until pink and slightly curled.    Remove shrimp from pan.
  2. Add the veggies to the pan until cooked through and hot then add the baby spinach. Throw in the noodles and the shrimp.  Season with a decent amt of all of the above seasoning.  And put in 2 or 3 more tbsp of olive oil.  Lit simmer and stir frequently for a few minutes.  Mine sat for about 30 minutes or so in the pan because the attorney showed up for the closing.  It was delicious.  Better than I expected.

Wednesday, October 19, 2016

Roasted Delicata Squash

So last month's Rachael Ray Every Day magazine she talked about Delicata Squash like a hundred times (ok maybe I'm exaggerating) but seriously talked about it in several recipes and I thought this was some made up thing.  The other day while running through Trader Joe's I stumbled across these squash and had to get them.  My brother in law Dave had said they were amazing so I brought the little suckers home.  You know whats cool about these squash....you do not have to peel them.....like butternut is so annoying because you have to cut all the skin off....these you can eat the skin!!

I really enjoyed these little suckers.  Steve ate them like an orange saying that the skin "weirded him out".  I felt the same way with my first bite, but then after that LOVED them.  I think if I had roasted them for about 5 minutes longer it would have eliminated weirding Steve out.

These were super easy to make, and I will certainly make them again.  We had them with brown rice and steak made with my fav clean marinade (Bragg's Liquid Aminos, Sesame Oil, Pepper, dried onion flakes, pinch of crushed red pepper, cumin, garlic powder, Dijon mustard, and squirt of raw organic honey).  My plan for the left overs is to chop 'em up and throw them on a salad.  Or I may just eat them cold as a snack.  They had a semi sweet flavor with a starchy texture.  They were a good carb sub, almost sweet potato in flavor. 




Not really much a recipe here.  I preheated the oven to 425 degrees.  I cut the ends off the squash, cut them in half length wise, then scooped out the seeds, and sliced into moon shaped pieces.  The thinner pieces roasted better and skin was softer.  I sprayed them with some olive oil spray and then tossed them with some black pepper, onion powder, and garlic powder.  I think sage would have been delish on these, I'll try it next time.