Instapot Chicken & dumplings

INGREDIENTS

3 Tbsp butter or olive oil

1.5 pound boneless skinless chicken thighs, sliced into 1" strips

1 Medium yellow onion diced

3 Ribs of celery washed and diced

4 Carrots diced

1/2 Tsp poultry seasoning

Salt & Pepper

6 Cups chicken stock

1 Cup frozen corn

1.75 Cups Bisquick baking mix

2/3 Cups milk

1/2 cup shredded cheddar cheese

1/4 Cup heavy cream

DIRECTIONS

Turn Instapot to sauté, add butter or olive oil, chicken, salt & pepper, cook 4 minutes or until lightly browned.  Add in onions, celery, carrots, and seasoning, toss to combine and cook for one minute.  Add broth, lock the lid and cook for 8 minutes.  Perform a quick release.  Set pot to sauté or high and add in corn.  Taste soup at this point to see if it needs more salt & pepper, if so, season to desired taste.  Mix together biscuit dough and drop by rounded spoonfuls into soup.  Let dumplings simmer for 8 minutes.  Put lid on and turn to sauté, let cook covered for 2 more minutes to be sure the top of the dumplings cook.  Release, remove lid, stir in cream, and serve.  

I doubled the biscuit recipe and baked a set of cheese biscuits to serve with it also.  The next day for lunch I found that the dumplings had dissolved over night, so I put the biscuits on top of the soup, inside the kids thermos.

This recipe is adapted from the book (the only thing I added was cheddar cheese), "Great Food Fast" by Bob Warden.  You can get it on Amazon

Slow cooker BBQ pulled pork

 Pork:
4 - 5 pound pork shoulder
1 chicken bullion cube
1/2 tsp black pepper
3 garlic cloves minced
1/2 yellow onion chopped

BBQ Sauce:
1/2 yellow onion cubed
4 cloves garlic

 1 can tomato paste
2 Tbsp dijon mustard
3 Tbsp apple cider vinegar

2 Tbsp balsamic vinegar

1 tsp onion powder
2 tsp paprika
1 tsp smoked paprika
1 tsp sea salt
1 tsp black pepper
1 can pineapple chunks with juice

2 Tbsp pure maple syrup

Combine all ingredients for BBQ sauce in blender and puree until smooth.  Taste for seasoning.  I added a little more balsamic vinegar after tasting.  It is going to taste tomatoe-y until it's cooked down.  Add pork, half of sauce, and all ingredients for pork into crock pot.  Cook on low for 8 hours.  Store remaining sauce in blender, covered in the refrigerator.  After the 8 hours using a large spoon drain half of juice from cooked pork, shred and cover with remaining half of sauce.  Allow to cook for another hour until sauce thickens.  Serve and enjoy.  I served mine on a whole wheat bun spread with a little salted butter, and sliced fresh tomatoes.  The boys devoured it.

This sauce can be cooked longer, or even ahead of time.  You can simmer it on low for 2-3 hours then add it to any meat you desire.  The pork can be cooked a day ahead of time, drained and then put back in the crock pot with the sauce and cooked on low in the crock pot for 8 hours if you want the sauce to be really thick. 

Mushroom and green lentil ragu (vegan)

I've been discovering lentils this week.  Last night I made the family a wonderful Italian sausage pasta.  I wanted Italian also so I went to work making this filling, delicious, spicy, vegan dish. It came out rustic and tasting better then the pasta and cheese dish I had made my family.

INGREDIENTS

1.5 Cups green lentils (wash them and check for invaders)

8 Oz diced button mushrooms

8 Oz diced portobello mushrooms

1/2 Yellow onion rough chopped

5 Cloves garlic minced

2-3 Tbsp fresh basil - chiffonade

1- Cup baby spinach chopped

1/2 Tsp onion powder

1 Tsp garlic powder

1 Jar of organic tomato sauce

2.5 Cups organic veggie broth

3 Tbsp balsamic vinigar

Pinch of crushed red pepper flakes

1 Tsp salt

1-2 Tsp pepper

Olive oil

DIRECTIONS

Heat large dutch oven or pot over medium heat.  Toss in your mushrooms and sauté for about five minutes.  Add in onions and garlic and sauté until onions become clear.  Add in garlic powder, onion powder, salt, pepper, and red peppers.  Wilt in the spinach and basil, mixing until combined. While this is all cooking down rinse and sort through your lentils.  Add lentils to pot and combine.  Add in tomato sauce, vinegar, and stock.  Cover and reduce heat to low. Allow to simmer for 35-40 minutes until most of liquid is gone and lentils are soft. 

I topped mine with some garbanzo beans for dinner.  I added more fresh basil for color but forgot to take a photo before I hoovered it all.

 

Spicy lentil wrap with tahini sauce (A copycat of the expensive wrap you can buy at Trader Joes)

I used to go to Trader Joes on a Monday and buy six of their pre-made wraps to get me through this lunch week.  This is expensive.  While playing around online the other day looking for vegan banana bread (coming soon) I found another persons version of this wrap.  Theirs was just a little too high cal/carb for me so I updated it.  Mine is more simple but seriously, so so so good. You can make these wraps ahead of time and take them with you for lunch, the Lavash bread does not get soggy. I recommend keeping the tahini in a separate container for lunch traveling, the wrap will get messy if you add that before wrapping and traveling.  For a weeks worth of lunches I took a tupperware of lentils, a bag of cabbage, 5 half pieces of Lavash bread, and a container of sauce to my office and then built each wrap on my break. 

 INGREDIENTS
1/2 Slice of Lavash bread (or a whole if you are hungry)
1/8 Cup Spicy red lentils
1/2 Cup shredded cabbage
Red pepper flakes to taste

Lay wrap flat on plate. Spoon lentils onto one half of wrap.  This is where Trader Joes uses a chili paste.  I am a sissy so I skipped that and just put a few red pepper flakes. If you want the chili paste Trader Joes sells an excellent pre-made one with minimal ingredients.  Add cabbage on top of lentils.  Starting from the side of the wrap with the lentils roll towards the empty side.  This should give you a nice clean wrap.  I prefer to drizzle with tahini sauce before each bite.  You may dip, or pour, or put it in before rolling it up. I enjoy the drizzling. 

To make Tahini sauce
2 Tbsp tahini*
1-2 Tbsp unsweetened coconut milk
Squeeze of fresh lemon juice
1 Tsp chopped parsley
Pinch of red pepper flakes (more if you aren't a sissy like me

Combine all of the sauce ingredients and mix with a fork until smooth and able to drizzle off fork. If using raw tahini you will want to add a little more coconut milk to make it pourable.

*I've used raw Tahini or the Trader Joes Tahini sauce found near their hummus
Spicy red lentil recipe found here

Italian fresh tomato cannellini beans

INGREDIENTS

1 Can no sodium cannellini beans in water (drained and rinsed)

3 Cloves garlic roughly chopped

2 Tbsp olive oil

2 Tbsp Balsamic vinegar

4 Roma tomatoes diced

Fresh basil ribboned

Salt

Pepper

Heat oil over medium low and add beans.  Season with salt and pepper.  Add in half of tomatoes and cook for about 3 minutes.  Add in garlic and vinegar and lower heat.  Cook until tomatoes and garlic are soft, about 3 more minutes.  Taste and adjust salt & pepper seasoning as needed.  Plate and top with remaining fresh tomatoes and fresh sliced basil.  I garnished with toasted sourdough bread for sopping up the juices.

I came home tonight in a hurry and starving. I had fresh tomatoes and basil in my garden so I ran with that.  This makes about 1.5 cups of food.  I served it in a half cup of bean portion.  For one serving it was 239 calories.

Teriyaki baked turkey meatballs (teriyaki glaze recipe included)

I made these delicious teriyaki turkey meatballs for dinner last night with an exceptional Teriyaki glaze to go with it.  I doubled the recipe below so I could make teriyaki burgers for dinner tonight and then used the glaze to coat some roasted mushrooms.  The family approved both meals.  The single recipe makes about 30 1.5-2" meatballs.

INGREDIENTS FOR MEATBALLS

1.5 lbs ground turkey

1 egg

1/4 cup low fat milk

1/4 cup panko breadcrumbs

1 Tbsp chopped garlic

2 Tsp micro-planed fresh ginger

2 Tbsp finely chopped green onions

3 Tbsp soy sauce

1/4 cup crushed pineapple (drained, reserve juice for sauce)

Salt & Pepper to taste

FOR THE SAUCE

1/2 Cup soy sauce

1 Cup water

1/4 cup pineapple juice

1/4 cup brown sugar

2 Tbsp fresh chopped garlic

1 Tsp micro-planed fresh ginger plus an extra knob tossed in to boil

1 Tsp fresh lime juice

1.5-2 tsp cornstarch

3 Tbsp water

TO TOP

4 Tbsp thin sliced green onions

Preheat oven to 500 degrees.  Line a deep baking dish with foil and spray with cooking spray. (I needed two pans because I made larger meatballs).

In a large bowl combine the panko and milk and set aside to allow the panko to soften as you dice veggies.

Combine remaining ingredients in the bowl with the panko excluding turkey and mix it until all ingredients are combined well.  A habit I picked up as a professional caterer was to always use gloves when mixing the meat.  Once the ingredients are combined using nitrile plastic gloves add in the ground turkey.  Mix until combined.  The mixture will be wet.  Form into 1.5 - 2" balls and place in the lined pan.  You can line them up fairly close to each other, they will separate after they are cooked.  They don't hold the circular shape super well because they are very moist.  Bake for 12 minutes, then flip each meatball and bake for an additional 3 minutes.

While the meatballs are baking add all of the ingredients reserving the cornstarch and water.  Whisk and bring to a boil.  Simmer for 15 minutes while meatballs cook.  At the very end combine cornstarch and water and bring sauce up to boil.  Quickly whisk the cornstarch mixture into the sauce.  Reduce heat and allow to simmer and thicken.  I tasted mine a few times during this and found I wanted to add a little more water. I also found I wanted my glaze a little thicker so I did a second round of cornstarch.

Remove meatballs from the pan and separate.  Place a small portion of your glaze in a bowl and toss meatballs in sauce allowing them to glaze.  Serve over rice or quinoa and drizzle with more sauce to your liking.  Top with sliced green onions.  

These meatballs should come out very juicy and moist.

I doubled the above recipe and reserved half of the unshaped meat for diner tonight.  I made burgers with the teriyaki turkey with a small sauce drizzle.  Then I roasted mushrooms and tossed them in a small amount of the sauce.  It really worked well.

My kids each ate 5 meatballs and then asked for seconds.  My husband also loved them.  This was a winner for sure.

California Bacon Avocado Pizza with Avocado cream sauce

Ingredients

Avocado Cream Sauce

 1/4 Cup mayo (I use vegan Just Mayo)

1/4 Cup sour cream

2-4 Tbsp non fat milk

1/2 white onion rough chopped

2 Cloves garlic

4 Tbsp fresh cilantro

1 Avocado

Squeeze of fresh lemon juice

Salt & Pepper

Crust

Any thin crust pizza crust you like

3 Cloves of garlic 

2-3 Tbsp Olive oil 

Pizza toppings

6 Pieces of bacon cooked crispy and crumbled

1 Avocado cubed

1-2 Tomatoes cubed

1/4 Red onion sliced thin

1.5 Cups Shredded Five Cheese Italian Blend

Directions

Preheat oven per crust directions (I tried using puff pastry as my crust and it made me so angry I decided to just tell you to use any thin crust recipe, or premade crust you like.  In a small blender or food processor (I used smallest container on my bullet) combine olive oil and garlic and blend until the garlic is finely chopped.  Brush garlic mixture all over entire crust and bake on cookie sheet or pizza stone for 8-10 minutes or until golden brown. Add cheese to all of crust except the edges and bake until bubbly. If possible remove crust from pan and bake straight on oven rack until cheese has melted.

While crust is baking combine all ingredients for the avocado sauce in a blender (the same one from the garlic olive oil is fine) and blend until smooth. Add milk as needed until you reach your desired consistency.  I wanted my drizzleable (What that's a word).  Attempt to not eat sauce with a spoon.  

Once crust is complete top with crumbled bacon, tomatoes, thin sliced onions and then drizzle with the sauce.

Please note.  The 6 slices of bacon is an increase from the 4 I started with.  My husband would like me to note that a better portion would be an entire package of bacon.  This is your choice.  Also if you will be eating this as left overs I would leave the tomato, avocado, and sauce off until you have re-heated it the next day.  You will notice I only dressed one side of my pizza so it could be reheated for my husbands lunch the next day.  He added the cold toppings to it once it came out of his toaster oven at work

Meatball sammiches

1 pound ground beef

3 tsp onion powder

1 tsp garlic salt

2 tsp garlic powder

1 egg

1 cup italian breadcrumbs

1 jar tomato sauce

1 pound mozzarella cheese sliced

4-5 sandwich rolls

Preheat oven to 325.  Line a baking dish with foil and spray with cooking spray. Combine first six ingredients.  Roll into 1.5 inch meatballs.  Bake in oven for 8 minutes.  While they are baking heat sauce in large sauce pan.  Flip meatballs and bake for another 8 minutes.  Place meatballs in sauce and simmer for 2 minutes.  Slice bread in half without cutting all the way through.  Line bottom of bread with mozzarella cheese.  Top with 3-4 meatballs and cover with more cheese.  Place under broiler on high for about 2 minutes.  WATCH IT SO IT DOESN'T BURN.  I served it with a side of sauce for dipping.  

Enjoy trying to fit it into your mouth!

Broccoli chicken casseorle

This is the cheapest, easiest, most lazy meal ever, and somehow EVERYONE LOVED IT! It's one of those things where I was at the store, threw 6 things in the basket and prayed.

1 Store bought roasted chicken shredded
2 cups uncooked small shell pasta
2 cups mild shredded cheese shredded
1/2 cup frozen broccoli pieces
1 can cream of mushroom chicken
1 can cream of celery chicken

Preheat oven to 450. Boil pasta. While pasta is boiling mix everything else in a bowl reserving 1/2 cup of cheese. Combine pasta in with remaining ingredients and place in an oven safe baking dish. Cover with remaining cheese and bake for 20 minutes. Serve.

Literally that is it. I told you...cheap, easy LAZY. But really good.

Jumbo Mexi Shells

INGREDIENTS
15 jumbo pasta shells
1 1/4 cup ground turkey
1 can pinto beans, rinsed and drained
4 ounces cream cheese
2 teaspoons vegetable oil
4 garlic cloves, minced
1/2 onion, chopped
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups pepper jack cheese, shredded
1 tomato, diced
1 small can red enchilada sauce
sour cream (optional)
green onions, chopped (optional)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a boil. Add shells and cook 8 minutes or until al dente.
3. Meanwhile, in a large skillet heat oil over medium heat. Add onion and garlic and saute for about 2 minutes. Add in turkey and season with salt, pepper, chili powder and cumin. Cook until no longer pink about 8-10 minutes. Remove from heat.
4. Stir in pinto beans, cream cheese and a cup of pepper jack cheese.
5. Fill shells with meat mixture. Arrange shells filled side up in a baking dish. Pour enchilada sauce over the top, then sprinkle with remaining pepper jack cheese and tomatoes.
6. Bake for 25 minutes. Garnish with sour cream and onions.

Eggplant Roll Ups

INGREDIENTS
2 large eggplants
1 bottle of Italian salad dressing
8 ounces ricotta cheese
1 1/4 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup fresh basil, chopped
2 pounds heirloom tomatoes
1/2 onion, chopped
4 garlic cloves, minced
olive oil
salt
pepper
1/4-1/2 teaspoon crushed red pepper

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Peel eggplant, then slice in 1/4 inch thick slices. Arrange on top of paper towels and sprinkle both sides with salt and pepper. Allow to rest for 30 minutes.
3. Marinade the eggplant in the Italian dressing for another 30 minutes.
4. In a large sauce pan saute onions, garlic and crushed red pepper in olive oil over medium heat. Add tomatoes, 1/4 cup of basil, 1/4 teaspoon salt and pepper. Reduce heat and simmer.
5. In a medium bowl combine ricotta cheese, 1 cup Parmesan cheese, and remaining 1/4 cup of basil.
6. Grill eggplant for 2 minutes on each side. Spread ricotta cheese mixture on top of each slice then roll up and place seam side down in large baking dish. Continue with remaining eggplant.
7. Top with tomato sauce then the remaining Parmesan and mozzarella cheese. Bake for 20 minutes or until cheese on top is melted.

Creamy Chicken Pasta With Mushrooms and Spinach

INGREDIENTS

4 boneless skinless chicken breast

1/4 cup butter

4 garlic cloves, minced

1 tablespoon lemon juice

1 can condensed cream of mushroom soup with roasted garlic

1 tablespoon Italian seasoning

salt

pepper

1/2 cup half and half

1/2 cup Parmesan cheese

1 bag baby spinach

1 cup mushrooms, sliced

4 slices cooked bacon, crumbled

1 cup mozzarella cheese, shredded

1 pound linguine noodles

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large skillet melt butter over medium heat then add in chicken and garlic. Cook for chicken 5-7 minutes each side, or until each side is browned. Stir in the lemon juice, soup, Italian season, half and half, and Parmesan cheese.

3. Arrange spinach along the bottom of a 13x9 inch baking dish then top with sliced mushrooms. Pour chicken and sauce over the top and sprinkle with bacon then mozzarella cheese.

4. Bake 25-30 minutes.

5. In a boiling pot of salted water cook the linguine noodles 8-10 minutes, or until al dente.

6. Serve chicken on top of pasta.

Meatball Sandwiches

INGREDIENTS
1 1/2 pounds ground beef
1 cup bread crumbs
3 tablespoons dried Italian seasoning
6 garlic cloves, minced
1 small onion, chopped
28 ounce can crushed tomatoes
3 tablespoons parsley
1/2 cup Parmesan cheese
2 eggs, beaten
1 loaf of French bread
3 tablespoons olive oil
1 teaspoon garlic powder
1 cup mozzarella cheese, shredded

DIRECTIONS
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine by hand the ground beef, bread crumbs, 2 tablespoons Italian seasoning, 4 garlic cloves, parsley, Parmesan cheese, and eggs. Shape into meatballs, and place in a baking dish. Bake for 15 to 20 minutes, or until cooked through.
3. Slice the loaf of french bread in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder. Put the loaf into the oven during the last 5 minutes of the meatballs cooking time.
5. In a large sauce pan over medium heat saute the onions and garlic for 3 minutes. Stir in the tomatoes and add a tablespoon of Italian seasoning. When the meatballs are done, transfer them to the sauce. Spoon onto the french bread and top with mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Slice into individual sandwiches.

Sloppy Tots and Joes

INGREDIENTS
1-32 ounce package tater tots
1 pound ground beef
1-8 ounce can of tomato sauce
1-6 ounce can tomato paste
2 tablespoons ketchup
1/4 cup water
1 tablespoon brown sugar
1tablespoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cheddar cheese, shredded
1 cup pepper jack cheese, shredded
4 hamburger buns

DIRECTIONS
1. Preheat oven to 425 degrees.
2. In a large skillet cook ground beef seasoned with garlic powder, onion powder, salt and pepper. Drain excess fat.
3. Stir in tomato sauce, tomato paste, ketchup, water, brown sugar, Worcestershire sauce and mustard. Bring to a boil. Cover and simmer for 30 minutes.
4. Arrange tater tots in a single layer in a baking pan. Bake for 12 minutes.
5. Pour sloppy joe mixture over the tater tots. Sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve on buns.

Spinach Parmesan Orzo

INGREDIENTS
1-12 ounce package Orzo
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1-10 ounce bag of baby spinach
2 tablespoons balsamic vinegar
1/2 cup fresh basil, chopped
1/2 cup pine nuts, toasted
1/2 cup Parmesan cheese
salt
pepper

DIRECTIONS
1. In a large pot of boiling water add orzo and cook 7-9 minutes or until tender.
2. Meanwhile in a large skillet heat olive oil over medium heat. Add garlic and pepper flakes, cook 1 minute.
3. Stir in spinach. Reduce heat to low. Cover and cook for 5 minutes. Stir in balsamic vinegar.
4. Drain orzo and rinse with hot water. Stir orzo into the skillet along with basil, pine nuts and Parmesan cheese. Season with salt and pepper.

Slow Cooked Three Bean Turkey Chili

INGREDIENTS
2 1/2 pounds ground turkey or beef
1-15 ounce can black beans, rinsed and drained
1-15 ounce can kidney beans, rinsed and drained
1-15 ounce can pinto beans, rinsed and drained
3-14.5 ounce cans diced tomatoes with jalapenos
1 large onions, chopped
1 green bell pepper, minced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons salt
1 teaspoon pepper

DIRECTIONS
1. In a skillet, cook turkey or beef with onions, garlic and bell pepper. Cook over medium heat until no longer pink. Drain excess fat.
2. Transfer to a slow cooker. Stir in beans, tomatoes, chili powder, cumin, salt and pepper.
3. Cover and cook on low for 8-10 hours or on high for 4 hours. Serve topped with cheddar cheese, onions, sour cream, tortilla chips or your favorite toppings.

NOTE: This is not spicy. Too kick it up add some cayenne pepper and crushed red pepper.

Lobster Tails

INGREDIENTS
2 lobster tails
1/2 cup butter, melted
1/2 teaspoon paprika
salt
pepper

DIRECTIONS
1. Preheat the broiler.
2. With kitchen shears cut the top side of the lobster shells. Pull apart shells slightly, and season meat with butter, paprika, salt, and pepper.
3. Broil lobster tails 10 to 15 minutes, or until butter is melted and lightly browned, and lobster meat is fully cooked.

Double Cheese Bacon Burgers

INGREDIENTS

1 pound ground beef

4 ounces mozzarella cheese

4 slices cheddar cheese

6 slices cooked bacon, crumbled

garlic powder

salt

pepper

hamburger buns

favorite burger toppings

DIRECTIONS

1. Put the ground beef into a large bowl. Mix in crumbled bacon. Season with salt, pepper and garlic powder.

2. Slice mozzarella cheese into small chunks.

3. Form ground beef into 8 patties. Put a spoonful of mozzarella in between two patties and form into a single patty.

4. Season each patty with salt, pepper and garlic and grill for 3 to 4 minutes on each side, or until desired doneness. In the last minute of cooking, top each with a slice of cheddar cheese. Cover the grill and let the cheese melt.

5. Serve with all your favorite hamburger toppings.

Broccoli Beef Lo Mein

INGREDIENTS
2 pounds round steak, sliced in thin strips
2 cups onion, chopped
6 garlic cloves, minced
2 tablespoons ginger, minced
1/4 cup plus 6 tablespoons soy sauce
16 ounces linguine pasta
2 teaspoons sesame oil
3 tablespoons vegetable oil
6 cups broccoli, chopped
6 tablespoons beef broth
4 tablespoons brown sugar
2 tablespoons oyster sauce

DIRECTIONS
1. In a large bowl mix together 1/4 cup soy sauce, 1 cup chopped onions, 2 minced garlic cloves and 1 tablespoon minced ginger. Add the beef and allow to marinate as you prepare the remainder of the meal.
2. Add the pasta to a large pot of lightly salted boiling water. Cook according to package directions. Drain the noodles, then return them to the pot. Toss them with the sesame oil.
3. In a large skillet heat vegetable oil over medium high heat. Add the broccoli and remaining onion and cook, stirring often for 3 minutes. Add the remaining ginger and garlic and continue stirring while the mixture cooks for another minute. Add the beef and cook it, stirring often, for 5 minutes or until no longer pink. Add the broccoli and beef to the pasta.
4. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Stir in the sauce with the pasta and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through.

Spaghetti Squash

INGREDIENTS
1 spaghetti squash
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
4 Roma tomatoes, chopped
4 ounces crumbled feta cheese
2 tablespoons chopped fresh basil

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Cut spaghetti squash lengthwise and remove the seeds. Place spaghetti squash cut sides down on a baking sheet. Bake 30 minutes, or until a sharp knife can be inserted with only a little resistance.
3. Remove squash from oven, and set aside to cool enough to be easily handled.
4. In a large skillet heat oil over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
5. Use a fork shred the squash to form noodles. Place squash in a medium bowl and toss with the sauteed vegetables, feta cheese, and basil.