Monthly Archives: January 2017

A healthier version of the classic pizza

I had a fun and exciting experience making these pizza peppers, which as you can see unfortunately do not have a picture at the moment because I did not like the way my peppers turned out lol. I will not say they looked disgusting, but I will say they did not live up to my picture-taking standards and that there will be a picture on this post shortly. However, they overall were quite tasty, so I am not at all discouraged about the outcome of this dish as it was my first time. Therefore I plan on making this recipe again soon. šŸ™‚

These pizza peppers are a perfect low-carb and naturally gluten-free alternative to traditional pizza. The pepperoni gives a nice amount of spice: if you enjoy a spicier pepper, you can add a half teaspoon or so of dried red pepper flakes into the meat mixture.

What do you like in your stuffed peppers?

 

Slow Cooker Pizza-Stuffed Peppers

Ingredients

1 lb lean ground turkey
20 slices turkey pepperoni, diced
1 C prepared pizza sauce
2 tsp dried basil
1 tsp dried oregano
1/8-1/2 tsp dried red pepper flakes to taste
Six bell peppers, any color, cored, seeded, and left whole (retain tops)
1 C shredded mozzarella cheese
1/2 C water

Directions

1. Use a 6-quart slow cooker. In a large mixing bowl combine the turkey, pepperoni pizza sauce basil and oregano. Divide the mixture into six parts, and place a portion of the mixture into each bell pepper. Put the peppers into the insert and top each one with some of the cheese. Put the lids onto the peppers.

2. Carefully pour the water around the base of the peppers. Cover, and cook on low for six – seven hours, or until the meat is fully cooked, and the peppers have begun to wilt. Let stand for ten for minutes in the cooling slow cooker before serving.

SourceĀ 365 Slow Cooker Suppers

 

Advertisements

Garlic Parmesan Sugar Snap Peas

 

Garlic Parmesan Sugar Snap Peas

Ingredients

3 cups sugar snap peas, trimmed, rinsed, dried
3 Tbsp Garlic Olive Oil or 3 Tbsp Olive Oil + 3 cloves, minced garlic
1/2 C panko breadcrumbs, seasoned or plain
1/4 C grated Parmesan cheese
2 Tbsp finely chopped fresh parsley
1/2 tsp salt
1 tsp pepper

Instructions

Preheat oven to 400F. Grease a baking sheet with cooking spray or line it with parchment paper and set aside.

Combine sugar snap peas and olive oil in a mixing bowl and toss to coat. In a separate bowl mix panko breadcrumbs, parmesan cheese, parsley, salt, and pepper. Add the panko mixture to the sugar snap peas and toss to combine. Arrange in the previously prepared baking sheet in a single layer. Roast for fifteen to twenty minutes, or until crispy, turning once during cooking. Remove from oven and serve immediately.

SourceĀ Diet Hood

 

IMG_2582.JPG

Tangy Buffalo Chicken Taquitos

It has been a real long time since Iā€™ve made anything with buffalo chicken. I mean a long time! The time of not having any access to buffalo sauce was so extensive that I have had some serious cravings for it. My favorite brand is Frank’s Buffalo Sauce. I love this stuff because it is not only delicious, but it too has little calories and carbs.

So anyway I finally couldn’t stand the cravings anymore and got my fix by whipping up these tangy Buffalo Chicken Taquitos. They were incredibly easy and relatively quick to prepare, as I used raw chicken breasts. Also, it was a little messy too, but that’s what makes cooking, even more, fun! Right?

Here is my way of how I prepared the chicken. I placed three raw chicken breasts onto a baking sheet and baked them in the oven at 400 degrees F for twenty five minutes. However, if you are low on time or you just don’t feel like doing all of that mumbo jumbo stuff then don’t fret because here are some different options. 1. To have a chicken already cooked in the refrigerator. 2. A rotisserie chicken 3. even canned chicken works with this stuff.

You and your family will enjoy eating these tasty Taquitos for a weeknight supper, or they too would make an excellent finger food for game day.
BAKED BUFFALO CHICKEN TAQUITOS

Ingredients

8 oz low-fat cream cheese or sour cream
ā…› C Frank’s buffalo sauce + extra for dipping
2 C cooked and shredded chicken
12 small flour tortillas (low carb)
Optional Fat-free Ranch Dressing for dipping

Directions

Preheat oven to 425 degrees F. Line a large baking sheet with foil and grease it with cooking spray.

Mix in a large bowl cream cheese and buffalo sauce until well combined. Stir in chicken until well combined. Place three tablespoons of the mixture and spread into a thin line onto the middle of a flour tortilla.

Place the taquito on a lightly greased cookie sheet and repeat for remaining taquitos. Once taquitos is arranged on the cookie sheet, lightly spray the tops with cooking spray. Bake for fifteen-twenty minutes or until the taquitos is golden brown.
SourceĀ Recipe Diaries

rsz_img_2581

No crockpot Potato Soup

Tonight with some help from my Grandma (We call her Me-Maw), I cooked this yummy potato soup for my grandparent’s. They loved it!

I realize that this recipe is similar to the crockpot one that I have cooked a few times in the past except the only catch about this one is that you get to do all of the preparation/ cooking. But don’t fret about it being incredibly hard or too much work because this one is extremely easy, quick and it requires some labor, but it’s not too overwhelming. It’s perfect for those of you who are working on building  your confidence cooking with a stove and or don’t currently own a crockpot.

This wonderful potato soup recipe is rich, creamy and delicious, and made healthier without heavy cream.


POTATO SOUP

INGREDIENTS:

5 slices bacon, diced
3 Tbsp bacon grease (reserved) or butter
1 C diced white or yellow onion
1/4 C all-purpose flour
2 C chicken stock
2 C milk, warmed
1.5 lbs potatoes, peeled (if desired) and diced (I suggest Yukon gold potatoes)
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream
1 tsp salt, or more to taste
1/2 tsp  black pepper

Favorite toppings:
thinly sliced green onions or chives
extra shredded cheese
extra bacon
sour cream

DIRECTIONS:

1. Heat a large pot or skillet over medium-high heat. Combine the diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, working with a pair of tongs, reserving about three tablespoons of bacon grease in the pot.  (Throw out any extra grease, or you can replace it with butter in place of the three tablespoons of bacon grease.

2. Also, if you are low on time, you can dice the potatoes and onion while the bacon cooks to save time.) Combine onion and saute for five minutes, occasionally stirring, until soft. Pour in the flour on top of the onion, and mix well until combined. Saute for an extra minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined.  Stir in the milk and potatoes until combined.

3. Continue cooking until the mixture reaches a simmer, but is not boiling. Reduce the heat to medium-low, cover, and cook for about ten-fifteen minutes or until the potatoes are tender, occasionally stirring every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the quicker they will cook.) When the potatoes are tender, mix in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and see if it requires more salt or pepper or cheese. Serve hot, garnished with desired toppings.

Source Gimme Some Oven

rsz_img_2531.jpeg

Instacart: Groceries Delivered in an hour

 

fd7b72c10e48df524b5d2096b519a4d5ba0b9417.jpeg

“Groceries delivered in one hour.” That’s the tagline on the homepage of Instacart, the five-year-old grocery delivery company that lets you buy online from large grocery stores like Whole Foods, Costco, Petco and H.E.B., and it then delivers your groceries to you that same day, often within an hour or two.

Sounds too good to be true? That’s what I questioned, and so I gave the service a spin a few weeks ago. Here’s what I found out.

About Instacart

Here’s a little summary of how the company works: Instacart permits you to shop major grocery stores like Whole Foods, H.E.B., Petco, Shaw’s, and Costco through its website or apps, and then forwards your order to one of its part-time workers. This “personal shopper” goes to the store, picks up everything that’s on your shopping list and then delivers it to you in their vehicle on the same day. Sounds fantastic right? I come on you don’t even have to leave your house or work.

Delivery costs: Delivery is free for your first purchase. Later, it starts at $3.99 for two-hour delivery and $5.99 for one-hour delivery when you spend $35 or more. Delivery prices for your individual order are displayed at checkout. There’s also an option to join the Instacart Express membership club, which offers free delivery on two hour and scheduled grocery deliveries over $35 for $149/year, after a free 14-day trial. Money/tips for your personal shopper is optional but supported.

f3ef93a84f130f006ab52ac38f9c5b18e97fb95e

Stores that are not mentioned: HEB and Petco

The Ordering Experience

After registering/logging in, the first order of interest for me was to decide which grocery store(s) I want to shop from through the company’s app. There were four choices accessible to me in Houston: H.E.B., Whole Foods Market, Petco, and Costco. I don’t buy from Costco often or own a membership, but as it turns out, I don’t require one! Instacart will let me order all of the bulk food items that I want from Costco, no club membership needed.

I chose to place an order from H.E.B. Since I’m very familiar with the things that they usually sell in their store, I found it easier to hunt for the food item or brand. You can shop by section, though, and I was happy to find a careful selection of what I would find in-store, including options to shop the Health Food and Specialty Cheese aisles. There were photos connected to the majority of food items, which helped confirm I had found the particular item I was searching for on their website/app.

Before I placed my order, the site enabled me to choose replacements for all of the things just in case they were out of stock, which is a helpful feature. Instacart offered its personal recommendations, but it was easy to customize the picks or to choose only to have the item returned instead. There was also a choice to have my personal shopper call or text me to confirm any replacement purchases, but I didn’t worry over that. I just chose a few reliable alternatives (mostly another brand, or an organic version of a non-organic selection) and then they placed the order!

75283df1bb8a2beb9ddb95f1e3864a85f359901c

 

Here’s the trendy and my favorite part of the service:

The confirmation page provided me live updates on my order, containing the name of my personal shopper and when he began shopping for me, and when they’d finished, gotten into their car, and were headed to my house. At that point, I was able to watch them on a GPS map, so I understood when they were getting near to my home. The delivery arrived on schedule, too. Within two hours my doorbell rang, and a friendly man handed me four bags or more of groceries.

He immediatelyĀ ran down the list of changes he made, and he then told me my receipt would be emailed to me.

I looked at my order and found it all correct. So, sounds excellent, right? Well, yes, if it weren’t for one thing, which is my biggest skepticism with Instacart: their pricing. I am certain you would skeptical of it too, so now the next section will be about how they price their food.

8b73d15a640857ce796272b739d8be6929eee6da

How Instacart prices its food

When I first put together my H.E.B. order on Instacart’s site, I thought all of the prices were actual H.E.B. store prices, but it’s not 100% correct**: they’re Instacart prices, which a few will say are marked up a good 45% from what you would pay in-store.

The company’s pricing policy isn’t visible anywhere on the main page. It’s just when you dig into their FAQ page that you can get some info on it: Yes, Instacart prices are our own and vary from the storeā€™s price. If you see an item that you believe is priced wrongly or unreasonably, please feel free to contact us. We have the right to cancel items that are priced incorrectly due to a mistake. Instacart also says on their Twitter page, “occasionally, our prices are lower or higher than the stores’ prices, seldom they are the same.” When I examined what Instacart charged me with the in-store price, that’s exactly what I saw: few of the items were affordable in-store than what Instacart charged me, some were the same price, and a few were more high, which determined Instacart was giving me a good deal.

For instance, here some of the items I purchased in the recent past when I used Instacart. I ordered a lime and a navel orange, and asparagus they were all approximately in the same price range. But Instacart charged me $6.15 for Thick Boneless Pork Center Loin Chops (the in-store price is only $3.57), $0.82 for Red Gold Crushed Tomatoes (in-store price $0.57), and $2.26 for a 16oz H-E-B Select Edamame In Natural Shell (in-store price $1.98).

So I paid a premium for all those items, which is silly I know considering that I buy mostly the H.E.B. brand because it’s usually the most affordable option on the shelf. It possibly does balance out a little, but once you total in delivery cost and tip, it’s possible Instacart still costs me more than if I bought in-store, although perhaps not quite as much as fretted, depending on what I’m buying.

 

c516db261a156687d2bb0255efc74122642108b9

 

When I first put together my H.E.B. order on Instacart’s site, I thought all of the prices were actual H.E.B. store prices, but it’s not 100% correct**: they’re Instacart prices, which a few will say are marked up a good 45% from what you would pay in-store.

The company’s pricing policy isn’t visible anywhere on the main page. It’s just when you dig into their FAQ page that you can get some info on it: Yes, Instacart prices are our own and vary from the storeā€™s price. If you see an item that you believe is priced wrongly or unreasonably, please feel free to contact us. We have the right to cancel items that are priced incorrectly due to a mistake. Instacart also says on their Twitter page, “occasionally, our prices are lower or higher than the stores’ prices, seldom they are the same.” When I examined what Instacart charged me with the in-store price, that’s exactly what I saw: few of the items were affordable in-store than what Instacart charged me, some were the same price, and a few were more high, which determined Instacart was giving me a good deal.

For instance, here some of the items I purchased in the recent past when I used Instacart. I ordered a lime and a navel orange, and asparagus they were all approximately in the same price range. But Instacart charged me $6.15 for Thick Boneless Pork Center Loin Chops (the in-store price is only $3.57), $0.82 for Red Gold Crushed Tomatoes (in-store price $0.57), and $2.26 for a 16oz H-E-B Select Edamame In Natural Shell (in-store price $1.98).

So I paid a premium for all those items, which is silly I know considering that I buy mostly the H.E.B. brand because it’s usually the most affordable option on the shelf. It possibly does balance out a little, but once you total in delivery cost and tip, it’s possible Instacart still costs me more than if I bought in-store, although perhaps not quite as much as fretted, depending on what I’m buying.

Review/Summary

Pros

Very helpful, especially if you’re sick and can’t shop, or have small children and can’t leave the house, through online selection, close to what you’d find in-store, Ability to order from many local stores at once. Admittance to Costco even with no membership. Very Friendly personal shoppers and an easy ordering experience.

Cons

You cannot be particular about the food.
The prices are Instacart’s own and change from the original in-store costs, which means you could pay a premium (but not always). The price range from store to store, and it’s not clear to why some things are more expensive than others. They don’t honor store sales, coupons, or rewards into account

So, therefore, I don’t intend on using Instacart entirely or regularly. However, when I have the time, I prefer shopping in person ā€” choosing out the produce I want, relating prices, seeing what new thing grabs my eye. But on especially stressful, sick or lazy days when getting to the store just isn’t on the schedule, and having groceries delivered to a family member, friend, or a babysitter, I think it’s a great opportunity.

My review: Instacart always does a fantastic job. The employees are respectable and friendly. My rating for the entire service is a 4 out of 5-stars.

Have you ever bought from Instacart? What has your experience been?

Source and credit goes toĀ The kitchn

 

Citrus Salmon & Asparagus

I am certain that some of you have noticed by now that I, unfortunately, have not prepared salmon in a very long time, and no it’s not because I have lost my taste for salmon. I will always have a love for it. As it is not only delicious, but it too is extremely healthy. But the reason why I had to stop buying it for awhile is that it can be real costly. Therefore I don’t buy it as often as I probably should. However, I am going to do my best to buy it at least once a month.

So with that said, I purchased a real nice medium sized salmon fillet through this fantastic service calledĀ Instacart. I will give you a full review and more info on instacart later this week, but they are a grocery delivery service that have workers do your grocery shopping for you, and then they’ll deliver it to your home on front doorstep or at your place of work.

Finally, onto the original topic, I cut the fillet into equal portions and cooked a beautifully healthy, simple and delicious salmon recipe! Amazing flavors of oranges, lemon, and lime glaze these salmon fillets, and when roasted with asparagus spears, it quickly becomes a super flavorful one-pan meal. Healthy dinner ideas donā€™t get much easier or delicious than this!

One Sheet Pan Citrus Salmon Asparagus

Ingredients

4, (4-6 oz.) salmon filets
1, (8-12 oz.) bunch of asparagus spears, rinsed, woody ends removed

Glaze:

Zest and juice of one navel orange
1/4 c. lime juice
1/4 c. lemon juice
2 Tbsp. honey
2 cloves, minced garlic (about 2 tsp.)
2 orange slices, halved
salt and pepper

Instructions

Preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray or line with aluminum foil.

  1. Evenly place the asparagus on the previously prepared pan. Put the salmon filets on top of the asparagus. In a small bowl, mix the orange juice and zest, lime and lemon juice, honey and garlic.
  2. Once honey is completely dissolved, pour over the salmon and asparagus. Place an orange slice half on each of the salmon filets. Sprinkle with salt and pepper to taste. Bake in the oven at 400 degrees for twenty minutes. Remove from oven, and serve immediately.

Source Delightful made

IMG_2481.jpg

Coming up this week on cooking with Court

Buffalo Chicken tatquitosĀ 

Side Dish ???

Slow Cooker Pizza-Stuffed peppers

Potato soup

Crockpot day…A weekly holiday for the everyday cook

In the fall of last year, I started volunteering for the special needs ministry at my church on Wednesday nights. I love volunteering for the department because I have a huge heart for kids who have special needs. In fact, I enjoy it so much that I’m always looking forward to going and having fun playing and interacting with the children whom I see often. They are so adorable and funny.

However, I, unfortunately, can’t be at two places at once; church and at home to cook dinner. Which is why I love having Wednesdays as my slow cooker/crockpot day. There’s little or no labor, and the only thing I have to do is throw everything into my crockpot and let it do the cooking. And then bam I have a delicious hot meal waiting for me at home. It’s really nice to have somewhat of a break from doing all of the cooking at least once a week.

On my crockpot day, I threw together this Peach Glazed Pork Chops recipe. My family love these because they have a touch of sweetness and I especially loved them because…well they are a little sweet. And a little savory with browned butter. Yum, yum!! šŸ˜€ Just an excellent combo for everyone in the family!

What is/are Ā your crockpot/slow cooker day(s)? What do you usually prefer to toss into your crockpot?

Slow Cooker Peach Glazed Pork Chops

Ingredients

4-6 boneless pork chops (about 1.5 lb)
6 Tbsp butter
Ā¾ C Smucker’s peach preserves (Sugar-Free)
Ā½ tsp thyme
Ā½ teaspoon salt
1/2 tsp pepper

Instructions

In a medium skillet over medium-high heat melt the butter and occasionally whisk until it starts to bubble. Continue whisking until it just starts to develop little brown bits, combine seasonings and then remove from the heat. Continue to whisk and let it cool for one-two minutes. Stir in the preserves until smooth (There might be little chunks of fruit from the preserves) Place chops into your crockpot and pour sauce over them. Cover and cook on low for six-seven hours or high for three-four hours.

Court’s cooking notes:

I cooked these on low in my 4-quart crockpot for six hours.

Recipe by Slow Cooker GourmetĀ 

rsz_img_2473

Balsamic Chicken and Vegetables

I enjoy anything with balsamic vinegar. Food covered with a thick, delicious layer of balsamic reduction is my kind of food. Whenever I taste food that is coated with balsamic my, taste buds can’t help it but go crazy over this stuff. I love the sweet and tanginess to it. Mmm…mmm..It’s just so so good!

Last night I was doing what we all strive to do and work best toward, and that’s multitasking. Here’s what I did; watched Netflix and cooked this tasty One-Skillet Balsamic Chicken and Vegetables. Ha, I’m pleased to say that it was a success and I did a great job!

This recipe is easy, ready in fifteen minutes, healthy, and made in one pan, and your hungry stomach asks for in seconds. Not to mention veggies. The chicken is juicy and tender while the vegetables are perfectly crisp-tender. I used broccoli and sugar snap peas, but you could try zucchini, cauliflower, asparagus, tomatoes, or your favorites. Everything is coated with a tangy yet mildly sweet balsamic glaze. It’s perfectly thick and clings to the chicken and seeps into the cracks of the broccoli.

Omgoodness crazy it’s good! I want to drizzle balsamic on everything lol.

 

One-Skillet Balsamic Chicken and Vegetables

Ingredients:

1/3 C balsamic vinegar
2 Tbsps honey
1 Tbsp light brown sugar packed
1 Tbsp olive oil for sauce + 2 Tbsp for cooking chicken
2 tsp flour
1/4 tsp salt
1/2 tsp pepper
4 boneless skinless chicken breasts (approximately 1 pound), pounded thin and cut in half
2 C broccoli florets
1 1/2 C sugar snap peas (peapods may be substituted)
2 to 4 Tbsp water, optional and if needed
Directions:

1. Combine in a medium bowl the balsamic vinegar, honey, brown sugar, olive oil, cornstarch, salt, pepper, and stir well; set the sauce aside. In a large skillet, add the two tablespoons of olive oil, add the chicken breasts, season with salt and pepper and cook over medium-high heat for approximately five minutes or until chicken is nearly seventy-five percent cooked through.

2. Flip chicken halfway through cooking. Cooking time will vary based on the thickness of chicken breasts and sizes of pieces. I cut the chicken breasts in half (or use a meat mallet to pound them thin) as they will cook quicker. Combine the sauce, seeing that it may bubble up in the first few seconds.

3. Next, add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If required add two to four tablespoons of water to help the vegetable steam. Adding water will vary based on the amount of natural juices the chicken released while cooking. Cover skillet and allow vegetables to cook for about three to five minutes, or until crisp-tender and chicken is cooked through.

4. Stir to coat vegetables with sauce evenly. Taste sauce, correct for seasoning balance, making any required corrections before serving (more salt, pepper, touch of honey or balsamic vinegar, etc.) Will keep airtight in the fridge for up to four days. Serve cold or reheat gently before serving if desired.

Source Averie cooks

 

rsz_img_2434

Pork Chops & A Fancy Vinaigrette

Pork Chops With Lemon-Cilantro Vinaigrette

Ingredients

4 bone-in pork chops
1/2 C extra-virgin olive oil
1/4 C fresh lemon juice
1/4 C fresh orange juice
2 cloves garlic, minced
2 tbsp. fresh cilantro minced
1/2 tsp. red pepper flakes
Salt and black pepper
Instructions

Preheat your grill or grill pan to medium-high. In a small mixing bowl, stir together the lemon juice, orange juice, olive oil, minced garlic, red pepper flakes, and cilantro. Season the pork chops to taste with salt and freshly ground black pepper. Place on the preheated grill and cook for four to five minutes per side. Let rest for two to three minutes. Serve the pork with a drizzle of lemon-cilantro vinaigrette.

 

Side Dish  Green bean & Cherry tomato medley

 

Source  Paleo Leap

img_2328
Coming up this week on cooking with Court šŸ˜Š

One-Skillet Balsamic Chicken and Vegetables

Crockpot Peach Glazed Pork Chops

SHEET PAN CITRUS SALMON & ASPARAGUS

Crockpot Spaghetti Squash and Meatballs

As some of you already know, I have decided to do a 30-day healthy eating challenge. I am pleased to say that I am doing a great job! Ha, no I am joking I did a real poor job for the first few days of this difficulty. Oh well, I am determined to do a much better job to eat fewer carbs and less sugar starting now. In which of course is easier said than done I know but I am determined to conquer this challenge.

Whenever I do hear sugar call out my name I acknowledge that it will be incredibly tempting not to answer the cry of that one package of cookies lol. The few things that usually help me defeat those annoying cravings are to drink much water or make a smoothie.

So, to start this healthy eating hurdle in regards to cooking, I put my ambitious mind to the test and prepared this slow cooker spaghetti squash and meatballs with homemade marinara sauce: crushed tomatoes pureed in the food processor with garlic, oregano, salt, and pepper. Then I tossed it all into my crockpot and let that machine do the work for me.

For me, the preparation of the recipe was relatively easy. The only few challenges I had were: cutting up the spaghetti squash and removing it from the crockpot and scooping out the flesh. I was incredibly determined not to give up, and show that squash whose boss. It was completely worth the work though as this dish has all of the great flavors of a savory meal. Oh, guess what? It only has 10 grams of carbs.

Need a healthy, simple meal that doesnā€™t take much work? Toss some spaghetti squash and some meatballs in your crockpot and boom. Insta-dinner.
Crockpot Spaghetti Squash and Meatballs

Ingredients

One medium spaghetti squash
1 1/2 C crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 oz chicken or turkey meatballs
2 Tbsp olive oil
Additional salt and pepper to taste

*Note on how to soften the skin; place your spaghetti squash in the microwave for about five-six minutes before you begin cutting. Let the squash cool slightly.*

Instructions

1. Use a sharp knife to cut the spaghetti squash in half, crosswise. Place in the bottom of a 6-quart slow cooker, cut-side face down. In a food processor or blender, mix crushed tomatoes, salt, garlic powder, pepper, and oregano. Puree until smooth. Pour into bottom of slow cooker. Place meatballs over tomatoes, around spaghetti squash. Cover and cook on low for six to seven hours or on high for three to four hours.

2. Using tongs and kitchen gloves, carefully remove spaghetti squash from your crockpot. Ladle/scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain for three-four minutes to reduce moisture. Transfer to a large bowl and stir in butter or olive oil. Divide between four plates and top with sauce and meatballs.

all day I dream about food

http://alldayidreamaboutfood.com/2015/05/low-carb-slow-cooker-spaghetti-squash-and-meatballs.html

So, to start this healthy eating hurdle in regards to cooking, I put my ambitious mind to the test and prepared this slow cooker spaghetti squash and meatballs with homemade marinara sauce: crushed tomatoes pureed in the food processor with garlic, oregano, salt, and pepper. Then I tossed it all into my crockpot and let that machine do the work for me.

For me, the preparation of the recipe was relatively easy. The only few challenges I had were: cutting up the spaghetti squash and removing it from the crockpot and scooping out the flesh. I was incredibly determined not to give up, and show that squash whose boss. It was completely worth the work though as this dish has all of the great flavors of a savory meal. Oh, guess what? It only has 10 grams of carbs.

Need a healthy, simple meal that doesnā€™t take much work? Toss some spaghetti squash and some meatballs in your crockpot and boom. Insta-dinner. Yum, yum!

 

Crockpot Spaghetti Squash and Meatballs

Ingredients

One medium spaghetti squash
1 1/2 C crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 oz chicken or turkey meatballs
2 Tbsp olive oil
Additional salt and pepper to taste

*Note on how to soften the skin; place your spaghetti squash in the microwave for about five-six minutes before you begin cutting. Let the squash cool slightly.*

Instructions

1. Use a sharp knife to cut the spaghetti squash in half, crosswise. Place in the bottom of a 6-quart slow cooker, cut-side face down. In a food processor or blender, mix crushed tomatoes, salt, garlic powder, pepper, and oregano. Puree until smooth. Pour into bottom of slow cooker. Place meatballs over tomatoes, around spaghetti squash. Cover and cook on low for six to seven hours or on high for three to four hours.

2. Using tongs and kitchen gloves, carefully remove spaghetti squash from your crockpot. Ladle/scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain for three-four minutes to reduce moisture. Transfer to a large bowl and stir in butter or olive oil. Divide between four plates and top with sauce and meatballs.

IMG_2359.JPG

 

SourceĀ all day I dream about food