This past week we had some new yummies on the menu! First was a taco casserole for dinner. It was delicious and received 2 thumbs up by everyone! My toddler even tried a bite… which is huge, ha! But this is one of those meals that doesn’t seem like it should be healthy but it is! I found the original recipe through pinterest but made a few minor changes to make it a little healthier. To find the original recipe, click here! My modifications: use ground turkey instead of ground beef (and be sure to drain any liquid from the meat once its browned, before you add the tomatoes, pepper and spinach – this will keep it from being soggy!) and also we used whole wheat tortillas. I didn’t actually measure out my cheese but I don’t think I used the full amount specified in the recipe, either. I just wanted to keep the cheese to a minimum so I just used enough to make a difference but not so much that it was covered in cheese!
Quick shout-out to my neighbor who provided the freshly grown grape and cherry tomatoes! It was such a sweet surprise for him to bring over a big bag of tomatoes while I was outside playing with my little man. That kind act really made my day – and made dinner extra fantastic!!
The second new yummy recipe is what I made myself for lunch throughout the week. I made one big batch and re-heated it each day! It held up pretty well but had lost a little flavor by the end of the week. But either way it was a yummy change of pace from my normal salads! This is one that I sort of borrowed bits and pieces of various recipes to make this new little creation, so I guess you could consider this an original recipe?! Here goes:
Spaghetti Squash with Chicken and Veggies
1 spaghetti squash
1 T olive oil
1 clove garlic, minced
2 cups cherry tomatoes, halved
2 cups broccoli florets
1 lb chicken, grilled (or prepared however you like!) and cut into bite-sized pieces
1. Preheat oven to 375 degrees. Cut spaghetti squash in half, scoop out seeds, and place face-down in a baking dish. Fill the dish with about 1 inch of water. Bake for 50 minutes. Allow to cool, then scrape out the “noodles” with a fork and set aside.
2. Bring a large pot of water to a boil. Add the broccoli florets and allow to cook for about 3 minutes until they become bright green. Drain and set aside.
4. Add the spaghetti squash noodles and cooked chicken to the pan and mix together. Allow to heat through so that everything is warm.
5. Serve sprinkled with some parmesan cheese and enjoy!
Let me know if you give either recipe a try! Enjoy!!