Tag: vegetarian

Crockpot Spaghetti Squash

Crockpot /Make Ahead Meals, Girls' Night Out/In, Side dishes...veggies, Vegetarian

Evening guys! I thought I would share this amazing tip… cook spaghetti squash in your crock pot! I saw this tip the other day on TV, and I just had to test it out!

Crockpot Spaghetti Squash

Ingredients
1 large spaghetti squash
1 cup low-sodium chicken stock, vegetable stock or water

Directions
With a sharp knife or fork, poke your spaghetti squash a few times all around.
Place the entire squash in a large slow cooker. Add your liquid and cover.  Cook on high for 3-4 hours or on low for 6-8 hours.

I am going to add some butter, Parmesan cheese, and possibly some leftover veggies from tonight’s dinner (recipe coming soon) and take for lunch tomorrow!

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Here is how I did it in the oven. https://funfoodiefamily.com/2015/03/23/roasted-spaghetti-squash/

Just Another Summer Pasta Salad

Pasta, Salads, Vegetarian

Summer is not ending, but for some reason we still officially have to go back to school in a couple weeks. Why is it that in August, when Georgia is at its highest heat factor and level of humidity, we have to go back to school. Most schools in the north don’t go back until September. I would think that the school systems would want to save money on air condition. Can you imagine how much money they would save? But no, we have to go back in August. Boo!

Ok, so rant over for now. I was craving a nice summer pasta salad, so I threw this together for lunch. About 2 cups of pasta cooked (whatever you have on hand), a handful of grape tomatoes from my garden cut in half, one small can sliced black olives, 3 tablespoons of olive oil, a tablespoon of Italian seasoning, and a little onion and garlic powder. I also added some feta cheese. Delish! Plenty of leftovers for a few days!

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Tomato Basil Pasta Salad

Pasta, Salads, Vegetarian

I love cold pasta salads! They are so many combinations of ingredients you can add.  Homemade pasta salad is easy, but there are a lot of great boxed mixes out there to have in your pantry for those nights when you need something fast to throw together. Publix had a BOGO deal on Suddenly Pasta Salads. They have lots of different flavors, but I stuck with Italian. I have tons of cherry tomatoes and basil in my garden, so I thought it we be perfect to add them in the pasta. Then I found a can of black olives, some pine nuts, and a hunk of mozzarella that I cut in to bite sized pieces. Perfection!

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Veggie Threesome-Roasted and Spicy Radishes, Carrots, and Kale

Side dishes...veggies, Vegetarian

Hello again! I just got finished eating a plate full of veggies. Trying to use up my veggies from the farmer’s market. Tons of kale left over still. Let me know your favorite way to make it!

 

Oven Roasted Rainbow Carrots and Radishes

Cut the stems and roots off cleaned carrots and radishes. Add to cookie sheet and coat with olive oil, salt, and pepper. Roast for 20 minutes on 425 or until veggies are fork tender.

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Pan Sauteed Kale with Red Pepper Flakes

Take a few large handfuls of kale. Pull of stem and chop. Add to a few tablespoons of olive oil and cook down with about a teaspoon or so of each salt, pepper, and red pepper flakes. Spicy and a bit crunchy. Love!
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Clean Out the Fridge- Veggie Pasta

Leftovers/ Freezer Meals, Pasta, Side dishes...veggies, Vegetarian

Evening guys! Hope everyone is having a spectacular week! 8 more days of school!!!! Monday night I made pasta with some leftover sausage and mushrooms and a random jar of marinara I spied in the cabinet. Something kind of like this, except with jarred sauce…https://funfoodiefamily.com/2013/09/30/spaghetti-with-mushroom-and-meat-sauce/
I have to say that whole wheat pasta is slowly becoming a family favorite. No one really notices the difference! I can eat just enough to fill me up and still feel great all during my yoga class.

Tonight the hubby made some fish sticks and fries. I had him time it so they would be ready when I got home from my Zumba class. There were not very many fish sticks, so I heated up a couple of veggie burgers in a pan while I cooked the Steam-fresh frozen corn. The girls gobbled up their dinner. Success!

As I was cleaning the kitchen, I decided to make something for lunch using some things in the fridge; leftover spaghetti, sliced mushrooms, an onion, a bag of snow peas, leftover corn, sun-dried tomatoes, and some pine nuts.

So I cooked the mushrooms and onions for about 10 minutes. Then I added the snow peas and corn.
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Then I added the pasta and mixed it up with the sun dried tomatoes, and pine nuts. I topped with grated Parmesan cheese. Delish! 002

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