Kale, Tomato & Goat Cheese Stuffed Spaghetti Squash

Hands down, this is THE BEST recipe ever for spaghetti squash. Garden-fresh spaghetti squash is filled with kale, tomato, red onion, and goat cheese then roasted to perfection and topped with paprika-roasted, crispy squash seeds.

My husband and I devoured this dish, and I'm struggling to come up with words to describe how perfect it is. It's definitely a staple recipe for us to enjoy as spaghetti squash is thriving in our garden now.


Click here for recipe from BS in the Kitchen - The only change I made to the recipe was to substitute kale for spinach. It also took me 45 minutes for the squash to be fully roasted. If your squash is really hard, I'd recommend either pre-cooking your squash for 15 minutes before filling it and cooking it for 30-45 minutes. Or, fill and cook for 45 minutes.

Greek Chicken Sandwiches

Greek Chicken Sandwiches are the perfect summer sandwich to use garden-fresh produce. This sandwich incorporates cucumbers, tomatoes, and mint all grown in our garden. The taste is phenomenally fresh, and the dish is relatively simple to prepare coming together in less than 20 minutes.

Greek Chicken Sandwiches
Recipe inspired by Culinary Mamas and Rachael Ray

Ingredients:
·2 boneless, skinless chicken breasts
·Salt and pepper, to taste
·1/2 tsp cumin
·1/2 tsp garlic powder
·1/4 cup Greek yogurt
·1 TBS fresh lime juice
·2 TBS fresh mint, minced
·1/2 cucumber, sliced
·1/2 onion, sliced
·1 tomato, sliced
·Gluten-free bread or rolls, toasted

Season the chicken with salt, pepper, cumin, and garlic powder. Grill over medium-heat, until no longer pink in the middle.

For the dressing, combine the Greek yogurt, lime juice, and mint in a small bowl.

Assemble the sandwiches by spreading dressing on the gluten-free bread. Top with chicken, cucumber, onion, and tomato. Serve immediately.
 

Lemon Parsley Pork Chops

                           

 

Lemon Parsley Pork Chops are flavorful, fresh, and juicy. Pair with a side of steamed broccoli and a baked potato for a hearty and tasty meal.

 

Lemon Parsley Pork Chops

Slightly adapted from Martha Stewart

 

Ingredients:

·Zest from 1 lemon

·2 tsp dried parsley

·1 tsp minced garlic

·Salt and fresh black pepper, to taste

·1 TBS extra virgin olive oil

·4 boneless pork chops

 

Directions:

In a small bowl, combine the lemon zest, parsley, minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper. Set aside.

 

In a medium saucepan, heat extra virgin olive oil over medium heat. Season the pork chops on both sides with salt and pepper. Cook in the skillet until browned, 3-4 minutes per side.

 

Add 1/2 cup water to the skillet; bring to a boil. Reduce the heat to medium-low; cover, and simmer gently until the pork is cooked through, 8-10 minutes. Transfer the pork chops to a plate; sprinkle with the lemon-parsley mixture and serve.

Scallops and Grits inspired by Oceanaire

 

Pan-seared scallops on top of a bed of creamy, cheesy grits all covered in cajun butter sauce.

 

I made Scallops and Grits a few months ago, and I already have a new recipe for the dish to share. The first time I made the dish, I attempted to recreate a healthier version of one of my favorite restaurant dishes. This time when I made the dish, I stumbled upon the restaurant's recipe online. I realized how unhealthy the restaurant dish actually is (which I knew in the back of my mind, but chose to ignore), so I'm glad I only eat it a few times a year.

 

While the dish from Oceanaire I'm obsessed with is listed as Shrimp and Grits on the menu, I customize the dish to be Scallops and Grits. But, it's delicious with either shrimp or scallops. My homemade version below is equally as delicious and much healthier.

 

Scallops and Grits

Inspired by The Oceanaire

 

Ingredients:

·2 cups skim milk

·1/2 cup grits

·1/4 cup cheddar cheese, grated

·Salt and black pepper, to taste.

·1 TBS unsalted butter

·1 lb scallops

·1/2 tsp each - minced garlic, oregano, paprika, cayenne pepper, salt, and black pepper

·Half of a lemon

·Green onions, chopped for garnish (optional)

 

Directions:

Carefully bring the milk to a low boil; then add grits, reduce heat, and stir constantly for 8 minutes until grits are cooked. Remove from heat, stir in cheddar cheese. Season with salt and pepper to taste and set aside.

 

In a small pan, heat unsalted butter and add scallops, minced garlic, oregano, paprika, cayenne pepper, salt, and pepper. Saute for 3-5 minutes. Deglaze with juice from half of a lemon. Spoon cajun butter and scallops over a bed of cheesy grits, sprinkle with green onions, and serve. 

 

Cauliflower Sauce Alfredo with Barilla Gluten Free Pasta

                                        

I recently tried Barilla Gluten Free Pasta in a homemade alfredo recipe. I made this Creamy Cauliflower Sauce, which turned out to be bland and in need of more flavor. I stirred in cooked chicken, mushrooms, and broccoli.

The Barilla Gluten Free Pasta, however, tastes As Good As Gluten. While it tastes great, it's made with a combination of corn and rice. Personally, I prefer Tinkyada Gluten Free Pasta which is made with brown rice and offers more nutrients than a corn/rice blend pasta.

Coconut Lime Peanut Chicken

                      

The flavor profile of this Coconut Lime Peanut Chicken dish is complex, yet all of the flavors pull together resulting in one amazing dish. A creamy peanut butter and spicy Sirarcha sauce surrounds the chicken and rice, all complemented with crisp asparagus and green onions.

My husband hates, hates, hates any main dish with peanut butter. I love, love, love anything and everything peanut butter. This dish is a winner, as my husband even said it’s the best peanut dish he’s ever had. I agree, it’s incredible! Give it a try, and let me know what you think.

 

Click here for recipe from Family Fresh Cooking

Baked Lasagna Boats with Homemade Marinara Sauce and Schar Gluten-Free Baguettes

                       

Baked Lasagna Boats are easier than preparing lasagna and taste amazing. A crisp gluten free baguette is filled with the meaty sauce and cheesy layers typically found in lasagna. YUM!

I made this recipe with Schar Gluten-Free Baguettes, which crisp up in the oven. They have good flavor and texture of a real baguette.

Baked Lasagna BoatsAdapted from Taste of Home, 2014

Ingredients:
·1 gluten free baguette
·1 lb lean ground beef
·1 TBS garlic powder
·1 TBS Italian seasoning
·Salt and pepper
·1 cup homemade marinara sauce (see below)
·1 cup small curd cottage cheese
·½ cup parmesan cheese, grated
·¾ cup cheddar cheese, grated
·¾ cup mozzarella cheese, grated

Directions:
Preheat oven to 350°. Cut baguette half lengthwise in the center to within 1-inch of the bottom. Pull baguette sides apart to make a bread boat. Place on an ungreased cookie sheet.

In a large skillet, cook beef over medium heat; season with garlic powder, Italian seasoning, salt, and pepper, breaking up until no longer pink. Drain grease. Stir in marinara sauce.

In a small bowl, combine cottage cheese, parmesan cheese, cheddar cheese, and half of mozzarella cheese.

Spoon meat sauce into baguette; top with cheese mixture. Cover with foil. Bake for 20 minutes. Sprinkle top with remaining mozzarella cheese; bake, uncovered, 3-5 minutes longer.


Homemade Marinara Sauce (Crockpot)
                               

After making this Homemade Marinara Sauce, I am never, ever going back to jarred marinara sauce. Homemade Marinara is healthier than jarred. It's slightly sweet and tastes delicious. It's rather effortless to make, since the crockpot does most of the work, and it freezes well.

 

Click here for recipe from Budget Bytes


Happy Easter!!

Scallops and Grits

                      

A few Lenten Friday nights ago, my husband and I had a cooking date night. We went to the store to get fresh seafood (scallops for me, shrimp for him) and came home to prepare it our favorite ways. I made a pot of grits to go along with both of our dishes, and also snagged a piece of Mike's shrimp to top my plate of Scallops and Grits.

The scallops were seasoned and cooked perfectly. Don't cook for too long, or you may overcook the scallops and they'll be chewy. The grits were phenomenal - creamy, cheesy, and full of flavor.

Scallops and Grits

Ingredients:
·1 cup water
·3/4 cup grits
·6 oz. chive and onion cream cheese
·Salt, black pepper, and cayenne pepper to taste
·1 TBS extra virgin olive oil
·1 lb scallops
·Half of a lemon
·Salt, black pepper, onion powder, and garlic powder to taste

Directions:
For the grits, combine water and grits in a small saucepan. Cook over medium heat for 5-7 minutes until creamy. Remove from heat, stir in cream cheese until melted. Season with salt, black pepper, and cayenne pepper to taste.

For the scallops, heat olive oil in a medium saucepan over medium heat. Add scallops, season with salt, pepper, onion powder, and garlic powder. Cook for 3-4 minutes, turning once. Remove from heat and squeeze juice from half a lemon over the scallops. Serve over a large spoonful of grits.

Chicken and Asparagus Lemon Stir Fry

Spring has finally arrived…YAYAYA!!! This Chicken and Asparagus Lemon Stir-Fry dish is a light and fresh meal perfect for a busy weeknight. Lightly coated chicken is paired with crisp asparagus and tangy lemon. We used gluten free soy sauce and served with brown rice.
 

Click here for recipe from Skinny Taste

Red Thai Curry

                          

 

 

I'm obsessed with the local Thai restaurants in my area. I finally tried spicy green and red Thai curry dishes earlier this year, and I'm hooked. I decided I had to learn how to make it at home so I can enjoy it more often.

 

This dish is less spicy than what I order in the restaurants, so let me know if you have any tips on how I could make it spicier. Nonetheless, this Red Thai Curry dish is a healthy and naturally gluten-free meal that comes together in just 30 minutes.

 

Red Thai Curry

 

Ingredients:

·2 TBS coconut oil

·1 onion, chopped

·2 1/2 tsp minced garlic

·1 tsp ginger

·3 TBS Thai red curry paste

·1 1/2 TBS fish sauce

·1 tsp gluten free soy sauce

·1 can light coconut milk

·1 medium eggplant, diced

·4-5 mini bell peppers, chopped (red, orange, or yellow)

·1 small head of broccoli, chopped into florets

·Handful of fresh spinach

·1 cup cooked chicken, chopped

·Cooked brown rice to serve

 

Directions:

Heat the oil in a large pan. When the coconut oil is warm, saute the onions until soft. Add the ginger and garlic and cook for another minute. Add the eggplant, bell pepper, and broccoli and saute for 3-5 minutes. Stir in the curry paste, fish sauce, and gluten free soy sauce. Cook for 3 more minutes then pour in the coconut milk; stir in the spinach and cooked chicken. Cover and simmer under low heat until vegetables have cooked until tender. Serve over brown rice.

Creamy Chickpea, Mushroom, and Spinach Pasta

 

                        

Creamy Chickpea, Mushroom, and Spinach Pasta is easy to prepare, comes together quickly, and tastes incredibly flavorful. I love the base pasta recipe for this dish, Creamy Garlic and Mushroom Pasta Recipe, which I've made into quite a few different flavor varieties over the years.

 

This time, I added chickpeas for more protein. The chickpeas surprisingly pulled together the flavors in this dish together well by adding depth and texture. I also started using cottage cheese instead of Parmesan and adding no cream or milk. I found the dish to be creamy enough without additional cream. One time I didn't have any cheese, only cottage cheese, in the fridge. It worked great and I think it's healthier than regular cheese.

Creamy Chickpea, Mushroom, and Spinach Pasta
Inspired by my favorite Creamy Garlic and Mushroom Pasta Recipe

Ingredients:
·2 tsp extra virgin olive oil (EVOO)
·1 TBS minced garlic
·5-10 mushrooms, sliced
·3 TBS butter, divided
·¼ tsp salt
·½ tsp pepper
·1½ cups homemade chicken stock
·2 cups water
·½ lb gluten free spaghetti noodles (I use Tinkyada)
·1 cup cooked chickpeas
·1 cup fresh spinach
·½ cup cottage cheese
·Up to ¼ cup skim milk, if needed
·2 TBS fresh parsley, chopped

Directions:
In a large pot, heat the EVOO over medium heat. Add the garlic and stir for 1 minute. Add 2 TBS butter, heat until melted. Add salt, pepper, chicken stock, and water. Raise the heat to medium-high and let it come to a boil.

Once boiling, add the pasta and cook for as long as the box’s directions indicate. Meanwhile, sauté the mushrooms in 1 TBS of melted butter in a skillet over medium heat.

Once the pasta is cooked to al dente, remove from heat and mix in the cottage cheese until melted. If pasta needs more liquid, add up to ¼ cup skim milk. Stir in the spinach, mushrooms, chickpeas, and parsley. Stir until spinach is wilted.

Chipotle Raspberry Pork Chops

                           

Chipotle Raspberry Pork Chips are the epitome of a sweet and spicy dish. I'm not a huge fan of pork chops, but the way these pork chops are prepared is delicious! Not only is it tasty, but it's a fast and simple dish that comes together with a few ingredients. The outcome is the perfect balance of sweet and spicy.


Chipotle Raspberry Pork Chops
Slightly adapated from Taste of Home

Ingredients:
·1/2 cup seedless raspberry preserves
·1 TBS chipotle chiles in adobe sauce puree* (see note below)
·Salt to taste
·6 boneless pork chops

Directions:
In a small saucepan over medium heat, cook raspberry preserves and chipotle puree until heated through, stirring occasionally. Set 1/4 cup aside to use for serving.

Meanwhile, heat a grill or a grill pan on the stovetop to medium heat.

Sprinkle the pork chops with salt then brush with remaining chipotle-raspberry sauce. Cook the pork chops on the grill for 4-5 minutes on each side, or until cooked through.

Let stand for 5 minutes before serving. Serve with reserved chipotle-raspberry sauce on top.


*Note: For the chipotle chiles in adobo sauce puree, you need to buy a small can of chipotle chiles in adobo sauce from the grocery store (it's usually found in the Hispanic foods section). In the can is whole chipotle chiles in adobo sauce. Seed the chipotle chiles and then puree the entire can of adobe sauce and chipotle chile together. Use the amount need for the recipe, then freeze the rest in a marked plastic bag. Next time a recipe calls for chipotle chiles in adobo sauce, all you have to do is break off a piece from the bag in the freezer.

Moroccan Chicken with Coconut Rice

                           

Moroccan Chicken with Coconut Rice is sweet, savory, and flavorful.

While I prefer quick and easy dinner recipes, this dish does take some time and effort to prepare but it is worth it. The aroma that fills your house while cooking will have your mouth watering, which pays off in the first, flavor-rich bite.

Moroccan Chicken with Coconut Rice
Slightly adapted from Carol Fenster

Ingredients:
·1 recipe coconut rice, see below
·4 boneless, skinless chicken breasts
·1 tsp salt
·1/2 tsp freshly cracked black pepper
·1 TBS cornstarch
·3 TBS extra virgin olive oil (EVOO)
·2 large onions, chopped
·1 tsp each - ginger, cinnamon, cumin, paprika
·1 TBS brown sugar
·2 cups chicken broth
·1/2 - 14.5oz can of diced tomatoes, including juice
·2 TBS lemon juice
·2 TBS honey
·1 TBS minced garlic

Directions:
In a large skillet or Dutch oven, heat 2 TBS of EVOO over medium heat. Add onions and cook, covered, for 20 minutes. Add ginger, cinnamon, cumin, paprika, and brown sugar. Cook for 10 more minutes, stirring constantly until onions are caramelized. Transfer to a plate.

Add remaining 1 TBS of EVOO to the skillet. Sprinkle chicken with 1 tsp salt, 1/2 tsp of pepper, and 1 TBS of cornstarch. Cook chicken until golden brown and the inside is no longer pink, about 5-7 minutes per side. Transfer to a plate.

Slowly whisk in the chicken broth, tomatoes, lemon juice, honey, and garlic. Bring to a boil, hen reduce heat to  medium-low. Cook uncovered until the mixture begins to thicken, about 5-10 minutes. Return chicken and onions to the skillet. Simmer until heated through, about 3-5 minutes.

Serve chicken and sauce over prepared coconut rice.


Coconut Rice

Ingredients:
·1 cup coconut milk
·1 1/2 cups water
·1 cup brown rice

Directions:
Combine coconut milk and water in a medium saucepan. Bring to a boil. Add the rice, stir well, and reduce heat to medium-low. Cover and simmer until the liquid is absorbed. Remove from heat and let sit for 10 minutes without stirring. Fluff with a fork and serve.

Butternut Squash and Black Bean Enchiladas

                       

 

Butternut Squash and Black Bean Enchiladas are the perfect vegetarian dish for meatless Mondays or Lenten Fridays. It's also a great way to enjoy butternut squash before it's out of season, which is sadly too soon.

 

A ton of great flavors simmer together to make the stuffing for the enchiladas, including butternut squash, black beans, tomatoes, green chillies, cilantro, and jalapeno.

 

There is one simple change to make this recipe gluten free. Use soft corn tortillas instead of the whole wheat tortillas called for in the recipe linked below.

Click here for recipe from Skinny Taste

 

Spinach and Artichoke Mac & Cheese

                                  

This recipe combines my favorite dip with my childhood (well, and adult) favorite dish. This grown up version of Mac & Cheese tastes like sinful comfort food, but it is packed with veggies. This dish makes eating veggies fun for kids and adults, who are still kids at heart.

Spinach and Artichoke Mac & Cheese

Inspired by Rachael Ray

 

Ingredients:

·Salt
·1 lb gluten free pasta (I used Target's Simply Balanced Fuselli)
·2 TBS Extra Virgin Olive Oil (EVOO)
·1 TBS butter
·1 medium onion, finely chopped
·2 tsp minced garlic
·1 1/2 TBS cornstarch
·1/2 cup white wine
·2 cups skim milk
·1/4 tsp nutmeg
·1 10-oz box frozen chopped spinach, cooked and drained
·1 - 6.5 oz jar artichokes, chopped
·Generous salt and Black pepper
·1 1/2 cups shredded Italian cheese (mozzarella, parmesan, and provolone blend)

Directions:
Preheat oven to 375˚F. Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.

Meanwhile, place a medium pot over medium-low heat with olive oil and butter. Add the onion and garlic to the pan and cook until soft, about 5-10 minutes.

Turn the heat up to medium-high and sprinkle the cornstarch into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to deglaze the pan. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 more minutes. Add cheese to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Bake until the top is golden brown, about 15 minutes.

5-Vegetable Fried Rice with 5-Spice Pork

                              

 

5-Vegetable Fried Rice with 5-Spice Pork is an incredibly diverse and flavorful dish. It's packed full of 5 different vegetables that are complemented with pork loin. The Chinese 5-Spice adds the perfect balance of flavor to the dish that really ties everything together.

 

I made two slight changes to the recipe linked below. I used brown rice instead of white rice - personal preference for a higher nutritional content. I used gluten free soy sauce instead of tamari to easily convert this recipe to gluten free.

 

 

Click here for recipe From Rachael Ray

Chicken and Grapes Grilled Cheddar Cheese

                             

 

This Chicken and Grapes Grilled Cheddar Cheese twist on traditional grilled cheese is a great way to use up leftover ingredients. This grilled cheese sandwich comes together in a matter of minutes; perfect for when you're too busy to cook but need a substantial lunch to keep you going throughout the day.

 

What's your favorite grilled cheese sandwich?

 

 

Chicken and Grapes Grilled Cheddar Cheese

 

Ingredients:
·2 slices of gluten free bread

·2 slices of cheddar cheese

·¼ cup cooked, shredded chicken

·Handful of grapes, sliced in half

·Butter

Directions:
Butter the outside pieces of the bread. On the inside pieces, assemble the sandwiches with 1 slice of cheese on the bottom of 1 piece of bread, chicken and grapes in the middle and another slice of cheese on top. Top with another slice of gluten free bread. Place in a small nonstick skillet over medium heat. Cook for 3-4 minutes, flip the sandwiches and cook for another 3-4 minutes. Serve immediately.

Spicy Coconut Chicken

                       

This dish is naturally gluten free. Spicy Coconut Chicken is a complete meal that comes together easily in one pot and is full of complex and delicious flavors. Chicken, rice, bell peppers, and green beans are complimented perfectly with coconut milk, red Thai chili paste, and a hint of lemon....all served on top of fluffy brown rice. Delicious!

I have a high tolerance for spice, so the recipe as written in the link below wasn't spicy enough for me. Nonetheless, it was stil incredibly flavorful but I'll be doubling the red Thai chili paste next time. 

 

Click here for recipe from Martha Stewart

One Pot Cheesy Smoked Sausage and Pasta Skillet

                              

One Pot Cheesy Smoked Sausage and Pasta Skillet is a one pot meal that comes together in less than 30 minutes. It's a savory, cheesy, "grown-up" version of a popular kids dish - mac & cheese with hot dogs.

The only change I made to the recipe linked below to make it gluten free was using gluten free pasta. I tried Target's Simply Balanced Gluten Free Fuselli pasta, which tasted As Good As Gluten and worked perfectly for this dish. While I didn't dislike Simply Balanced gluten free pasta, it is corn based and I prefer Tinkyada gluten free pasta - it's brown rice based and, thus, has more nutritional value.


Click here for recipe from Yellow Biss Road

Chipotle Pork Tenderloin and Butternut Squash Tacos

 

Chipotle Pork Tenderloin and Butternut Squash Tacos are spicy, hearty, and satisfying.

These are my new favorite winter tacos. A warm, corn tortilla is filled with spicy chipotle-seasoned pork tenderloin and cinnamon-roasted butternut squash...all topped with cilantro, lime juice, and queso fresco. The result is a uniquely flavorful taco. Pure goodness.


Click here for recipe from Domesticate Me