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|RECIPES|:
Caesar Spaghetti Squash Casserole:
-1 large spaghetti squash cooked and pulled from skin
-1 14oz can diced fire roasted tomatoes or regular diced tomatoes (drained)
-2 cups diced chicken
-1/4c. fresh parsley
-3/4 cup caesar dressing of your choice
-4TBL melted butter
-2 garlic cloves minced
-salt to taste
-1 cup shredded parmesan divided (half for topping)
Instructions:
-Combine all ingredients in a large bowl. Grease a baking pan and put spaghetti squash mixture into pan. Top with leftover Parmesan cheese. Bake at 350°F until heated through.
Tuna Casserole:
-6 yellow summer squash spiraled (or sliced thin length wise)
-1 small onion diced small
-1 bell pepper diced small
-3 garlic cloves minced
-1 cup chicken broth
-1.5 cup heavy cream or coconut cream (for DF option)
-2 cup parmesan shredded and divided into 1.5 cups & 1/2 cups
-3 5oz cans of tuna drained
-2/3 cups crushed pork rinds or bread crumbs
Instructions:
-Sautéed Summer squash in a tablespoon of oil until slightly soft. Remove squash from pan and add onions and peppers. Once peppers and onions have softened add chicken broth then slowly add in cream. Once combined sprinkle in one and a half cups of parmesan cheese until melted. Lastly add in tuna. At this point add salt if needed. If using pork rinds as the topping, place pork rinds into food processor and add a half cup of Parmesan cheese and a drizzle of oil. Chop until combined. To assemble please spiralized squash in the bottom of a baking pan, next add tuna sauce then add pork rind topping. Garnish with chopped parsley if desired.
Cottage Pie:
-Mashed Cauliflower (1-2 heads depending on the size)
-1/2 c diced onion
-1/2 c diced carrot
-1/2 c diced bell pepper
-1-2lbs ground beef
-salt & pepper
-1 c beef broth
-worcestershire sauce (to taste)
-2 tbl tomato paste
-1/2 tbl Italian seasoning
Instructions:
-Make mashed cauliflower as desired. In a frying pan with a tablespoon of oil sauté onion, carrots and bell pepper. Once vegetables are tender, pushed to one side of the pan and add ground beef. Browned the beef and combine with vegetables. Sprinkle with salt and pepper and Italian seasoning. Next add in beef broth and tomato paste stirring well. Allow to simmer and cook down about half of the beef broth. Place beef mixture in the bottom of a baking dish. Layer mashed cauliflower on top and garnish with chopped parsley if desired. Heat oven to 350°F and bake until mashed cauliflower is slightly browned.
Zoodle Soup:
-1 small onion
-1/2 c diced carrots
-5 c chicken broth
-1 c diced chicken
-1 bay leaf
-1 14oz can coconut cream (or use half & half)
-salt & pepper
-1/2 c green peas
-2 zucchini spiralized
Instructions:
-In the bottom of a stock pot or Dutch oven sauté onions and carrots until soft. Add all other ingredients, except peas and zucchini. Simmer for 20 minutes then add peas and zucchini.
Sesame Chicken: pin.it/5hSGmXw
Pot Sticker Bowls: pin.it/6x7p3YX
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|SHOP MY KITCHEN|
Baking Pans With Lids: amzn.to/3wM1ZPb
10 qt pressure cooker: amzn.to/3NxrQ2Q
Salad Spinner: amzn.to/3GhdQI8
White Jar Lids: amzn.to/3LOy793
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Write Me:
Adaline Zook
P.O. Box 258
Shamokin Dam Pa 17878
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