It’s fall and around these parts fall means open windows, cozy clothes, and comfort food in my crockpot. It is no secret that I love my crockpot and I can assure you that my crockpot will be getting a lot of use in the coming months. This recipe is super easy to throw together and it is really yummy!
- 1 bag frozen tortellini
- 1 bag baby spinach
- 1 block cream cheese
- 1 box chicken broth
- 2 cans diced tomatoes
This is the tricky part… throw everything in the crockpot and cook it on low for 5-6 hours. You could easily throw this all together in the morning before you head to work and you’ll have a delicious, hot meal to come home to.
If you give this a try be sure to let me know how you liked it!
If you’re looking for a refreshing side dish that is quick and easy to throw together this is your dish. Couscous is really easy to make and you can pretty much prep this entire thing in like 15 minutes. In my opinion, it goes really well with a light chicken dish.
- Couscous, original plain
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 large tomatoes, chopped
- 1 medium zucchini, halved and thinly sliced
- 1/2 cup fresh basil, chopped
- 1/3 cup green onions, sliced
- 3/4 cup crumbled feta cheese
- Prepare couscous according to package, except omit butter/olive oil and add black pepper with water.
- In large bowl, combined prepared couscous, lemon juice, and olive oil.
- Add tomatoes, zucchini, basil, and green onions.
- Chill for 4 hours (or overnight).
- Stir in cheese just before serving. Serve over lettuce if desired.
Eat and enjoy!
This is a quick and easy meal that’s actually relatively healthy which makes it a win-win for me. I try to make mostly healthy meals, but I also don’t have a lot of time in the evening to make elaborate dinners. This definitely makes for a good weeknight meal, especially if you’ve recently had spaghetti and already have some noodles made. That is exactly what I did because I made way too many noodles one night for dinner and not enough sauce so I needed something to do with those extra noodles so they wouldn’t go to waste.
- Spaghetti noodles
- Olive oil
- 1/2 yellow onion, chopped
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- Salt and pepper to taste
- 1 cup arugula
- 1/2 cup parmigiano-reggiano cheese
- Boil spaghetti noodles according to the directions (or use your leftovers)
- In a skillet, heat olive oil and salute onions
- Add peppers and season with salt and pepper
- Cook until tender for about 4-5 minutes
- (since I used leftover noodles I added them to the skillet at this point to heat them up)
- Add arugula to skillet and let wilt
- Top with cheese
Serve and enjoy!
It’s been a while since I’ve had a recipe to share around here. It isn’t that I haven’t been cooking, but I tend to get in to habits of cooking the same stuff over and over again because I know those recipes, I know they are good, and I know they go over well. I go through spurts of trying out new things especially when I’m bored of eating the same old stuff over and over again.
Recently I was in the mood for tacos… but not tacos. Not enchiladas. Not the same. Something different. And then I thought – taco lasagna. That is what I want. It’s going to give me the taco flavor I want without all the hassle of tacos. Because sometimes I’m also lazy when it comes to eating and I don’t want to put much work in to my food.
I did some google searches to see if anything along the lines of what I was looking for came up, but I didn’t find anything I really wanted so I made up my own recipe because it really isn’t that hard in this case.
Basic taco ingredients. Except also some lasagna ingredients. Because, duh.
What you’ll need…
- 1lb of meat
- Shredded cheese
- Ricoctta cheese (+ 1 egg)
- Taco seasoning
- Green chilies
- Lasagna noodles
Notes: I used ground beef because I had it on hand, but I typically prefer ground chicken. It’s healthier and I think it tastes better. You can use whatever you prefer. Also, I couldn’t find the no bake lasagna noodles so I had to cook them before using them which was kind of annoying to me so if you’re not in the mood to wait for a big pot of water to boil and then wait for the noodles to cook I suggest getting the no bake kind.
- Cook lasagna noodles according to the package
- Saute onions and green chilies in a pan until translucent
- Cook meat until done and then season with taco season according to the package directions
- Mix ricotta cheese and 1 egg
- Layer your ingredients in to lasagna
- Bake at 350 for approximately 20 minutes (until cheese is melty and everything is all melted together)
Once all your “layers” are done you will start constructing your taco lasagna like you would regular lasagna. Layer of noodles, layer of ricotta mixture, layer of meat, layer of salsa + cheese… and repeat until you’re done with your ingredients and top the lasagna with shredded cheese and some salsa.
Variations. You could add some refried or black beans to your meat mixture and that would give it a good taste. I actually wish I had done that and thought I had beans in the pantry but was sadly mistaken when I went to make this and realized there were no beans. You could also use some queso cheese inside the lasagna instead of shredded cheese if you wanted. The possibilities are endless and all delicious!
If you end up trying this out please let me know what kind of variations you used (if any!) and how you enjoyed it.
I love Mexican food, but we try to eat a little bit of a healthier diet around here so we don’t make a lot of tacos. Sometimes though, I’ll make taco meat to make taco salads. I had recently made some taco meat (using ground chicken instead of beef) for taco salads and had some leftovers but didn’t really want to have another salad. I wanted something different. And then I remembered the versatility of the spaghetti squash and thought this would make a delicious, and healthy, combination. I was correct!
It was also very easy since I had leftover taco meat and didn’t have to cook it from scratch. Two points for ease! I kind of just threw this together so I don’t have any real measurements for the ingredients so these are all “guesstimates” and feel free to adjust them as you need to in order to feed just yourself or your whole family.
- 1-2 large spaghetti squash (each squash will feed 2 people)
- 1lb. taco meat
- 1 pepper, diced (red, green, orange, yellow, whatever floats your boat)
- 1 red onion, diced
- 1 can black beans (drained and rinsed)
- 1 small can corn (drained)
- salsa (to taste)
- green onion (to taste)
- cilantro (to taste)
- shredded cheese (to taste)
- Preheat oven to 400
- Wash your spaghetti squash and cut off the top and then cut squash in half lengthwise
- Cook spaghetti squash for 30-45 minutes, depending on size. The larger the squash the longer it will cook.
- While the squash is cooking prepare your taco meat
- Heat oil in skillet and saute onions and peppers
- Add beans and corn to skillet
- When squash is done remove from oven and shred about 3/4 of the squash
Shred the squash
- Mix the taco meat, peppers and onions, and corn and beans with the shredded squash
- Fill squash “bowl” with mix
- Top the mixture with green onions, cilantro, and cheese
All ready to go in the broiler
- Place in broiler for about 5 minutes to brown cheese
Spaghetti Squash Burrito Bowl
Do you have any other good variations for spaghetti squash? I really love it and am always looking for a new way to enjoy it. If you try this let me know how you like it!
I’ve talked about my love of the crockpot and shared many crockpot recipes with you so it should not come as any surprise that this one is also a crockpot recipe! I recently got a new programmable crockpot and immediately set out to find a new, yummy recipe to try out in it.
I stumbled upon this Brown Sugar Balsamic Glazed Pork Roast recipe and it looked amazing. Since I basically had all the ingredients on hand it was a no-brainer that this was the recipe I should be making for dinner.
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
- 1/2 cup water
- 2 pounds pork tenderloin
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4c up balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
- Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
- Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
- 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
- Heat over medium and stir until mixture thickens, about 4 minutes.
- Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
- Serve with remaining glaze on the side.
Eat and enjoy!
Like I said – super simple AND delicious. It had a really good crust on it from cooking the tenderloin in the crockpot for so long. Once I put the tenderloin in the crockpot I didn’t touch it until it was time to glaze it which I think helps with the crust and since there is really no liquid except for a little water in the crockpot you don’t have to worry about turning it to make sure that every inch of it is covered in the sauce it is cooking in. When it came to the glaze, I also didn’t turn the tenderloin. I just glazed the top and sides as much as I could and often because I wanted to make sure it had plenty of that glaze cooked in. There was plenty of the glaze left over to drizzle on top before serving (which is highly recommended). I found the pork to be surprisingly juicy for being cooked for 6 hours without any liquid except for the glaze at the last hour. Overall, this dish was a huge success. My mouth is watering just thinking about this recipe and now I’m trying to decide when I should go ahead and make it again.
We’ve been trying to eat a lot healthier these days. Not particularly because of the New Year or anything, but just in general. We’re like most people and we fall on and off that wagon but we mostly try to stay on it. It’s better for us and we feel better when we eat well and we’re trying to instill some healthy eating habits in our child who is currently appearing to be a really picky eater. I miss the days that she would just eat whatever we fed her… I’m not sure what happened, but one day that just stopped. We’re hoping it’s a (long-ish) phase and she’ll go back to eating more than a handful of options. Anyway… someone on my Facebook feed posted this recipe for Unstuffed Cabbage Rolls and they sounded pretty tasty, healthy, and easy. I was pretty right on all three accounts.
2 pounds lean ground beef or turkey (I went with turkey for a healthier alternative)
1 tbsp olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5oz each) diced tomatoes
1 can (8oz) tomato sauce
1/2 cup water
salt and pepper to taste
In large skillet heat olive oil over medium heat.
Add ground beef/turkey and onion and cook until done (meat should be no longer pink; onions should be tender)
Add the garlic and cook for about 1 minute
Add the chopped cabbage a little bit at a time and mix together. You could add it all at once if you want, but I found it easier to add some, mix, add more, mix… so on and so forth.
Add diced tomatoes, tomato sauce, water, salt, and pepper
Cover and simmer for 20-30 minutes until cabbage is tender
If you make this let me know what you think. I think, next time, I’ll let it cook with the cabbage a little longer because while it was good the first time it was better as leftovers so I think longer cooking time would have helped to really let the cabbage and meat soak in the flavor of the juices. Overall though, we’ll make this again! If you make it let me know – I’d love to know what you thought or what you did differently.