Spaghetti Squash Casserole

Adapted from Loaves & Fishes Cookbook

Looking to add a healthy dish to your repertoire?  Well, this is the casserole for you!  (especially if you decided to leave out the bacon...)  In the fall I am obsessed with squash.  I have been in love with butternut squash for years, but really just discovered spaghetti squash this year.  It's great as a substitute for noodles and really easy to cook!  As usual, my husband was a bit skeptical of this new recipe, but was pleasantly surprised.  It's also great for leftovers!

Ingredients: 

• 2 1/2 lbs spaghetti squash
• 3 T vegetable oil
• 1 large yellow onion, minced
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• Salt & pepper, to tatste
• 1 lb lean ground turkey
• 6-8 pieces of bacon
• 2 tomatoes, chopped
• 1 cup low-fat cottage cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup fresh parsley, minced
• 3 T basil, chopped
• 1 cup bread crumbs
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 425 degrees. Cut squash in half, scoop out seeds and lay skin side down on cookie sheet.  Bake approximately 45 minutes or until soft.  Use a fork to scoop out spaghetti strands.
2. Heat vegetable oil on high in a large skillet and add onion, red bell peppers, garlic, oregano and salt and pepper.  Sauté 4 minutes and then continue to cook uncovered until liquid evaporates.  Remove from heat.
3. Cook the bacon in a skillet on medium-high heat until crisp.  Crumble bacon and set aside.  Cook the lean ground turkey in a skillet until meat is no longer pink.  Set aside. 
4. Stir in spaghetti strands, bacon, ground turkey, cottage cheese, mozzarella cheese, parsley, 2 Tablespoons of basil and the bread crumbs.  Put mixture in a greased 9x13 inch casserole dish. 
5. Mix together Parmesan cheese and remaining basil.  Sprinkle on top.  Cover casserole dish with foil and cook for 40 minutes at 375 degrees.

Notes:  Serve with extra Parmesan cheese.  Consider adding mushrooms, artichoke hearts, or capers to dish.  Also would be yummy substituting Feta cheese for the cottage or mozzarella cheese.

Banana White Chocolate Chip Pudding Trifle

Adapted from Smart Cooking Cookbook

Oh my goodness-- I was loving every single bite of this.  I gulped it down so fast and then regretted not savoring it more slowly because going back for seconds was just not allowed in my diet.  This mini trifle was very reminiscent of a banana cream pie--with a twist.  The addition of the cinnamon and nutmeg added just an extra something special to the recipe and the white chocolate chips added some richness in flavor.  Mmmm...

Ingredients:

• 1 4.6 oz package of instant vanilla pudding
• 2 cups milk
• dash of nutmeg
• dash of cinnamon
• 1/2 cup shortening
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 1 1/4 cup flour
• 3 oz. white chocolate chips
• 2-3 large bananas
• whipped cream, for garnish

Directions:

1. Mix the pudding and milk according to package directions. Add the nutmeg and cinnamon.   Let set in refrigerator.
2. Preheat the oven to 375 degrees.  Combine the ingredients for the white chocolate chip cookies.  (Combine the shortening through the white chocolate chips.)  Mix well.  Grease a 9x13 inch pan and press cookie dough into the bottom of pan.  Cook for approximately 15 minutes.  Let cool completely.
3. When cookies are cool, assemble trifle in individual glasses.  Layer crumbled cookes, pudding, and bananas until reach the top of the glass.  Garnish each serving with a dollop of whip cream and another piece of white chocolate chip cookie.   

Notes:  I'm not sure I would change anything, except that making the cookies quite a bit ahead of time made it easier to wait for the trifle.  I also pondered what other types of cookies, pudding and fruit combos would be as fantastic as this one was.  Any suggestions?

Thai Pork Stew

Adapted from Cooking Light & lahatchita eats

For some reason I have a bit harder time finding a meal that involves a slow cooker that appeals to me.  I'm not sure why, since as a busy mother it really is nice to throw everything into a pot and have the meal come out scrumptious.  This one-pot wonder turned out fantastic!  My husband took one bite and raved about how good it was.  {I think he was a bit nervous about the addition of peanut butter, since he just happened to be in the kitchen when I stirred it in.}  Anyway, this recipe is a success.  One that I'll be sure to make again soon!

Ingredients:

Stew:

2 pounds pork loin roast, boneless

1/2 cup teriyaki sauce

3-4 Tbsp rice vinegar

 1 tsp. crushed red pepper

1 tsp. chili sauce

1/2 cup chicken broth

 3-4 garlic cloves, minced

1/2 cup crunchy peanut butter

 2-3 cups (1 x 1/4-inch) julienne-cut red, orange, yellow bell pepper 

Remaining Ingredients:

brown basmati rice

1/2 cup chopped green onions

 chopped cilantro

 2 Tbsp. chopped dry-roasted peanuts  

 lime wedges

Directions:

1. To prepare stew, trim fat from pork. Place pork and next 6 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. After 7 hours, shred pork with forks. Add 1/2 cup of peanut butter and bell peppers; stir well. Recover and allow to continue cooking for an additional  30 minutes to hour. At this time, cook basmati rice.

  

2. Combine stew and rice in a large bowl. Top each serving with cilantro, green onions, and peanuts; serve with lime wedges.

Notes:  Next time try to add some additional veggies to the top of the stew such as shredded carrots or baby bok choy OR add a thai cucumber tomato salad on the side.