Spaghetti Squash in the Microwave

Side dishes...veggies, Vegetarian

I have made spaghetti squash in the microwave a few times but never really perfected it until now. I usually make spaghetti squash roasted in the oven or in the crock pot,  but tonight I wanted to try it in the microwave again.

I used a super sharp knife to pierce the squash all the way to the center in a few places to allow steam out when cooking.

I microwaved it for 5 minutes on high and rotated it 180 degrees and microwaved for another 5 minutes until the squash skin is soft.  I removed it from the microwave and let it rest for 5 minutes. This helps the squash to finish cooking inside.

Using a sharp knife, I cut it down the center lengthwise and let it cool. Then I scooped out the seeds.  I topped half of it with some olive oil, Parmesan cheese, salt, and pepper. I devoured it.

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2 days later I used the other half..I cooked down some cherry tomatoes in a pan with some olive oil just until they burst open, about 5 minutes on medium heat. Then I added the spaghetti squash and mixed together. Then I topped it with Parmesan cheese. Pretty amazing! img_1166-1

Wings 2 Ways and Thyme Potatoes

Chicken, Dips, Dressings, and Spreads, potatoes

Hey guys! Wing night was a hit per usual! I typically separate the wings myself or have the hubby do it, but this time I made the butcher do it. That is the hardest part. I like to try new concoctions with my wing sauce, so here is what I made this time…

Buffalo Sauce- 1 stick of butter melted, an entire bottle of hot sauce (mine was not full, so I added a bit of the Piri-Piri sauce), a few squirts of honey, and a bit of salt, pepper, and garlic powder. I dipped mine in some blue cheese at the end. Classic combo to me, but if you prefer Ranch, I guess that is ok =)

Teriyaki-Sesame- I didn’t measure. I sort of just used up a little bit of this and that from my Asian pantry plus some honey to add a touch of sweetness. The only extra thing I put in the sauce that is not pictured was the last of the hoisin that I had already rinsed out and recycled. I added a bit of minced garlic as well.

Some people brush the chicken with the sauce, but I just cook mine plain with olive oil and season them with salt, pepper, garlic powder, and onion powder. I prepare the sauces while I am cooking the chicken and then when they are done, I coat them in the sauce. I always leave a few plain ones for the girls, although Becca really liked the Teriyaki-Sesame flavoring.  They cooked at 400 for about 50 minutes.  Only 3 wings were left. 

As I was making the wings it dawned on me that we needed something else to go with them, so I  found some red potatoes in the pantry. I cut them in thin slices, coated them with olive oil, salt, pepper, garlic powder, onion powder, and  fresh thyme. I put a few pats of butter in my cast iron and a bit more oil and fried up them up until browned and crispy on the outside and cooked through on the inside, about 20 minutes. There were no leftovers…

Meal Plan for week of 2/4/18

Weekly Meal Plans

Tonight I am still planning on making wings, but I am not sure what kind yet. I might do it two different ways for more variety. Hopefully I can post that recipe later tonight. Just got back from the grocery store with a car full of food. Here is what I decided to make for this week…

Sunday- Philly Cheese Steaks

Monday-Stuffed Peppers with Rice, Mushrooms, and Sausage

Tuesday- Crockpot Pork Spare Ribs

Wednesday- Parmesan Crusted Lamb Chops

Thursday- Leftovers/Clean out the fridge

Friday-  Teriyaki Chicken with Rice and Veggies

Saturday- Steak, Au Gratin Potatoes, and Creamed Spinach

Maple Waffles

Breakfast and Brunch, Vegetarian

It is the perfect lazy day around here! We slept in a bit and I made brunch. The girls wanted waffles, sausage, and cheesy eggs, I was happy to oblige! I decided to try out something new, so I added maple syrup to the batter. They turned out perfectly! Headed to the grocery store later, so be on the lookout for a new weekly meal plan =)

Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
3 teaspoons baking powder
1 1/2 cups of milk
2 eggs
1/2 cup vegetable oil
1/2 teaspoon of vanilla extract
3 tablespoons maple syrup (plus more to add to each waffle

Directions

Heat up your waffle iron.
Whisk your eggs. Add the rest of your wet ingredients. Then gently combine and mix the wet and dry ingredients together. Do NOT over mix!!! Lumps are ok!
Spray your waffle iron with Pam or brush with oil. Add a ladle full of batter to the waffle iron and add another dollop of maples syrup on top and swish around with a fork to combine a bit. Cook until your favorite consistency. We are about a 3/4 out of 5 on the waffle dial 😉

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Chicken vs. Veggie Rice Bowls

Leftovers/ Freezer Meals, Mexican, poultry, Vegetarian

Hey friends! Happy Friday night! I am enjoying a nice night catching up on shows, drinking wine, and eating popcorn! I have finally stopped crying after watching Grey’s Anatomy, so I wanted to share with you a couple of quick throw together recipes. BUT honestly, Grey’s, Parenthood, and now This is Us are the shows I keep watching even though I always cry. Each time either my heart breaks a little, and my soul grows a bit OR my soul is crushed and my heart grows a little. Mostly both.

Anyways. My hubby loves when I make this. I usually make enough for the both of us so we can each have a lunch. Lately I have had to workout less, so I am watching what I eat just a little bit more. I used to be a vegetarian and vegan for 13 years, so I know how to eat super clean and play the food game. I am not giving up anything, just eating as healthy as possible when available and less portions of amazing food. For this, I just added less rice and more veggies to my mix.  Mine was made with the leftover rice from Taco Tuesday.  I knew I was still going to be hungry, so I ate a yummy grilled cheese dunked in tomato soup from my school cafeteria. Shout out to you, Mrs. Lisa 😉 img_1077-1img_1076-1