Spaghetti Squash Sausage Lasagna Bake

Ingredients

  • 1 large spaghetti squash, cut in half and seeds removed
  • salt and freshly ground black pepper, to taste
  • 1/3 cup ricotta cheese
  • 2 tablespoons parmesan cheese, grated
  • 1 tablespoon fresh parsley, chopped
  • 3/4 cup mozzarella cheese, shredded

For the sauce

  • 1 teaspoon olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound sweet italian sausage
  • 14 ounces canned crushed tomatoes
  • salt and freshly black pepper, to taste
  • 1 bay leaf
  • 2 tablespoons basil, chopped

Instructions

  1. Heat oven to 400*F.  
  2. Place squash in microwave safe dish and cover.  Microwave 8-9 minutes, or until soft.  
  3. In a small bowl combine ricotta cheese, 2 tablespoons parmesan, and parsley.  
  4. Heat oil in large skillet over medium-low heat.  Add onions and garlic and cook, stirring occasionally, until soft.  Add sausage and cook, breaking into smaller pieces, until browned and cooked through.  Add tomatoes and season with salt and pepper to taste.  Add bay leaf and simmer, covered, over low heat, for 20 to 30 minutes.  Once sauce is finished, remove bay leaf and stir in basil.  
  5. Using a fork, remove spaghetti squash.  Drain the squash on a paper towel to remove any excess liquid.  Toss squash with sauce and transfer to baking dish.  Top with dollops of ricotta cheese mixture and 2 tablespoons mozzarella cheese.  
  6. Bake 20 to 30 minutes or until everything is hot, bubbly, and cheese has melted.  

Comments

This recipe is from Skinnytaste.  I haven’t had a lot of spaghetti squash in my life which is a bit strange, since I am quite the winter squash lover.  I guess it always seems too complicated?  It’s not, though, it’s super easy to cook with!  This was a tasty recipe and we all quite enjoyed it.  


Lazy Layered Eggplant

Ingredients

  • 4 eggplants, sliced in 1/2 inch thick rounds
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 1 pound ground lamb
  • 2 cans diced tomatoes or 2 pounds tomatoes, diced
  • 2 teaspoons salt
  • 2 teaspoons ground coriander
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 4 tablespoons parsley, chopped
  • juice of 1 lemon

Instructions

  1. Heat oven to 350*F.  
  2. Place eggplant on baking sheet and bake 30 minutes or until tender.  
  3. Meanwhile, prepare sauce.  Heat oil in medium skillet over medium heat.  Add onion and garlic and cook, stirring often, until onion is tender, about 15 minutes.  Add lamb and cook until no longer pink.  
  4. Add tomatoes, salt, coriander, black pepper, cumin, and cayenne.  Stir to combine and remove sauce to large bowl.   
  5. Layer half of the cooked eggplant in now-empty skillet.  Spread half of sauce over eggplant.  Top with remaining eggplant.  Stir parsley into remaining sauce then spoon sauce into skillet.  Continue cooking, over medium heat, 5 to 10 minutes.  
  6. Sprinkle with lemon juice before serving.  

Comments

This recipe is from Grok Grub and it had potential, but left a lot to be desired.  The eggplant was spongy and not super flavorful as a result.  I think this would have been better if the eggplant had been diced and sautéed first to give it some flavor and better texture.  The dish has some potential because the rest of the flavors were solid, so I might revisit it in the future.  


Spicy Beef and Bell Pepper Stir Fry

Ingredients

  • 1 tablespoon coconut oil
  • 12-16 ounces steak, sliced thinly - flank steak would work well, I used “stir fry meat”
  • 2 bell peppers, cut into thin strips
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons chili garlic sauce
  • 1 bunch green onions, cut into 2-inch pieces
  • 2 teaspoons toasted sesame seeds

Instructions

  1. Heat oil in large skillet over medium-high heat.  Add steak to pan, spread pieces out, and cook, without stirring, 2 minutes.  Add peppers and cook, stirring constantly, 2 minutes.  Remove mixture from skillet.  
  2. Add soy sauce, vinegar, ginger, and chili garlic sauce to pan and bring to boil.  Cook 1 minute or until slightly thickened.  Return beef mixture to skillet and add onions.  Toss well to coat.  Sprinkle with sesame seeds before serving.  

Comments

This recipe is from myrecipes.com, but ultimately from Cooking Light.  It’s a nice, simple stir fry with a nice bite due to the chili garlic sauce.  There weren’t any leftovers.  


Spicy Tuna Cakes

Ingredients

  • 3 tablespoons coconut oil, melted
  • 10 ounces albacore tuna, drained if canned
  • 3 green onions, thinly sliced
  • 2 tablespoons cilantro, minced
  • 1 1/3 cup mashed baked sweet potato (or white potato or mixture)
  • zest of 1/2 lemon
  • 1 tablespoon jalapeño, minced
  • 2 eggs
  • 1/2 teaspoon red pepper flakes
  • salt and freshly ground black pepper

Instructions

  1. Heat oven to 350*F.  Grease cups of 12-cup muffin tin (regular size) with 1 tablespoon coconut oil.  
  2. Mix all ingredients together and season with salt and pepper to taste.  I used my hands to mix everything up because that’s what works best.  
  3. Scoop 1/4 cup of mixture into each muffin cup and press down gently with fingers or the back of a spoon.  
  4. Bake tuna cakes for 25 to 35 minutes, or until they start to come away from the sides of the cups and release easily.  Refrigerate until ready to serve.  
  5. For serving, heat a small amount of coconut oil in skillet over medium heat and cook 1 minute per side or until the edges get crisp and the cakes are heated through.  

Comments

This recipe is my first from Nom Nom Paleo.  These were amazingly tasty.  I made a double batch right away and cooked them up for lunches for a week or so.  These would also freeze really well.  I can’t wait to make these again.  


Oven Roasted Tomato Caprese Salad

Ingredients

  • 1 1/2 pounds cherry tomatoes
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 1 1/2 teaspoons balsamic vinegar
  • 1/4 teaspoon sugar
  • salt and freshly ground black pepper
  • 1 pound fresh mozzarella, cut into small pieces
  • 1/4 cup basil leaves, finely sliced
  • 1 teaspoon lemon zest

Instructions

  1. Heat oven to 375*F.  Add cherry tomatoes, olive oil, maple syrup, balsamic vinegar, and sugar to 9 by 13 inch baking dish.  Toss to combine.  Roast until just starting to char, about 40 minutes, tossing occasionally to cook evenly.  
  2. Remove from oven and cool 5 to 10 minutes.  Transfer tomatoes along with any any accumulated juices to large bowl.  Add mozzarella and basil.  Gently toss to combine.  Add lemon zest then season with salt and pepper.  Toss again and serve.  

Comments

This recipe is from Serious Eats.  It was super tasty, but I love anything with tomatoes and mozzarella.  Roasting the tomatoes added a nice layer to the flavors.  



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