Thanksgiving, Christmas and New Year's all do a number on our eating habits, and every year at the beginning of January we decide that THIS is the year that we'll like our scale again. THIS is the year we will eat healthy. THIS is the year that we will learn to like healthy eating!
My name is Jan, and I'm here to help.
The first step to wean ourselves off the excess amount of sugar and other simple carbs we've been eating is to find some tasty recipes we will enjoy making and eating, right?
This dish is perfect for lunch or a light supper. It's easy to make, easy on the budget, and super tasty.
The first ingredient is spaghetti squash. Sam's Club had these on sale a couple weeks before Christmas, so I invited a few home with me.
There are several ways to cook these delightful vegetables. Here's the way I like the best:
First, cut your squash in half.
Next, scoop out the insides and the seeds. I have this handy gadget from Pampered Chef to help with that chore, but you can also use a spoon. It's the same as carving a pumpkin!
Place the halves face down in a baking dish lined with foil, and add 1/2 inch water.
Let the squash cool, and then remove the "spaghetti" with a fork. Just pull the strands out of the squash and into a bowl.
You can store the cooked squash in the refrigerator until you need it - up to a few days. Or you can use it right away!
Stir-Fried Spaghetti Squash Lunch
ingredients (per person):
1 Tablespoon butter or chicken (or vegetable) broth (use the broth for a low-fat version)
1 thin slice onion
1/4 teaspoon garlic powder or fresh garlic
1/4-1/2 cup cooked, diced chicken (I use canned for convenience)
1 cup cooked spaghetti squash
1/3 cup shredded Mozzarella cheese
salt and pepper to taste
First, melt the butter (or heat the broth) in a skillet.
Add the onion and cook until it is translucent.
Add the garlic powder, salt and pepper, and chicken.
Cook and stir until heated through.
Add the spaghetti squash and stir-fry until the ingredients are combined and any excess moisture has been cooked off. Remove the pan from the heat.
Add the Mozzarella cheese and stir until the cheese is melted.
Serve with Parmesan sprinkled on top.
This is the plain-Jane version, but you can try dressing it up!
Add veggies while you're cooking the onions. Leafy greens, frozen spinach, mushrooms, zucchini cubes, diced carrots...the possibilities are endless!
Or try it with salmon instead of chicken...yum!
And yes, you could even add tofu for the protein. :)
This dish only takes ten minutes or less to make, and you have an easy, tasty, healthy meal.
And now, what we've all been waiting for....
|Pre-order from Barnes and Noble here!|
Also available from Amazon!
I love this cover for Naomi's Hope! It's available for pre-order, and will be hitting store shelves in early June.
Here's a bit about the story:
Despite growing pains in her 1846 Amish community in Indiana, Naomi Schrock has settled into a comfortable life in her parents’ home with her adopted son, Davey. Surrounded by family and friends, she tries not to think about the fact that she’s not at the top of any man’s list of potential wives. Yet when Cap Stoltzfus moves into the area and befriends Davey, Naomi finds herself caught between the plans she has made for her future and the tantalizing thought that Cap might be part of a life she never dared to hope for.
When a couple shows up claiming to be Davey’s true family, Naomi and Cap must unite to make the decision that will determine the boy’s future as well as their own. How can she relinquish him to these unknown relatives? And can God somehow bring wholeness to her heart?
I have to admit it. I am so in love with this story. *sigh* I hope you'll all love it, too!
So let's chat! Have you ever made dishes with spaghetti squash? What did you think?
Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.