Tips
There are a few new people who subscribed this past week so I would like to remind us all what this site is about when it comes to food. EAT REAL FOOD, whole foods. By real and whole I mean food that you can identify in it’s original state, like a peach, a piece of fish or an egg. Not something processed and put into a plastic bag and inserted into a box. That is processed, something that you need to read the ingredients on the side of the box to know what you are actually getting. That my friends is what I highly dislike. I know on occasion I post a really delicious off the wall recipe and hey, once in a while it’s okay. But, not for every meal, please!! Try to cook as much as you can, it is really more filling and cheaper to eat real food.
Shop on the outside of the store, that is where you will find real, whole foods, like meat, fruits, vegetables, eggs and dairy. All the stuff on the isles is processed. I shop the inner isles only for Sea Salt or Himalayan Pink Salt (read about what I think of salt), Balsamic Vinegar and Olive or Coconut Oil.
I will on occasion buy Organic Seeded Bread, called Dave’s Killer Bread, which we love. I advocate to buy organic when at all possible, pasture raised chickens and eggs, grass fed beef and organic dairy products.
I strongly recommend that you make a list and STICK TO IT! Trust me Meal planning and shopping with a list can save you hundreds over a year. You can afford organic if you do not choose to buy any of the processed and junk food from the inner isles. Real food is not just healthy, but it is more filling for you and you won’t have so many cravings after eating real food as you would by eating processed foods.
Last but not least, STAY AWAY FROM WHITE PROCESSED SUGAR!! I buy organic Coconut Palm Sugar and I love it or honey or real maple syrup as my sweetener, even when baking! Try it, you will never regret it.
This week I am sharing 5 different ways to serve spaghetti dishes. A lot of people being gluten intolerant may want to try them with spaghetti squash noodles or zuchinni noodles. I do know there are some gluten free choices out there for noodles, use whatever you prefer. I like the vegetable noodles the best as I try to refrain from processed flour products.
Here are this weeks recipes for 5 fabulous spaghetti dinners. I would make zuchinni noodles with a spiralizer or a vegetti cutter(then lightly sautee in olive oil or butter), or cook and separate a spaghetti squash. So let’s talk noodles and ENJOY!
No matter your choice, spaghetti squash, zuchinni or egg/flour pasta you will enjoy these timeless classic over and over again!!
Chicken Broccoli Alfredo Spaghetti
Serves 2-3
INGREDIENTS
2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
½ teaspoon sea salt
½ teaspoon pepper
2 cloves garlic, chopped
2 cups broccoli florets
2 cups milk
1 cup parmesan, shredded
¼ cup parsley, chopped
½ pound cooked spaghetti or a spaghetti squash or 2 med green or yellow zuchinni (I prefer for my family to make zuchinni noodles using a spiralizer or veggetti cutter, I often choose to cook a spaghetti squash)
PREPARATION
Heat oil in a pot over medium-high heat.
Cook the chicken with the salt and pepper.
Add the garlic and broccoli, cooking for 1-2 minutes.
Add the milk, Parmesan, parsley, bringing to a boil.
Add the cooked spaghetti/zuchinni noodles/spaghetti squash noodles, and toss until evenly coated and sauce sticks to the noodles.
Garlic Shrimp or Chicken Scampi
Serves 2-3
INGREDIENTS
3 tablespoons butter
3 cloves garlic, chopped
1 pound shrimp, peeled and deveined or 1 pound cubed chicken
1 teaspoon salt
1 teaspoon pepper
Juice of ½ lemon
1 teaspoon red chili flakes
¼ cup parsley, chopped
½ pound cooked spaghetti or personally I prefer lightly sauteed zuchinni noodles or a small cooked spaghetti squash
PREPARATION
Melt the butter in a pot over medium heat.
Cook the garlic until it starts to brown.
Add the shrimp or chicken, salt, and pepper, cooking until done all the way through.
Add the lemon juice, chili flakes, and parsley.
Add the spaghetti/sauteed zuchinni noodles(sauteed) or a small cooked spaghetti squash, and toss until evenly coated.
Spinach Mushroom Pesto Spaghetti
Serves 2-3
INGREDIENTS
1 tablespoon olive oil
5 ounces spinach
2 cups mushrooms, sliced
1 teaspoon salt
1 teaspoon pepper
1 cup pesto
½ cup Parmesan
½ pound cooked spaghetti or 2 medium green or yellow zuchinni cut with a vegetti or a spiralizer(sauteed), or a small cooked spaghetti squash
PREPARATION
Heat oil in a pot over medium-high heat
Cook the spinach until wilted.
Add the mushrooms, salt, and pepper cooking until most of the water is gone.
Add the pesto and Parmesan.
Add the spaghetti/zuchinni noodles(sauteed) or a small cooked spaghetti squash, and toss until evenly coated, with the sauce sticking to the noodles.
Tomato Basil Sausage Spaghetti
Serves 2-3
INGREDIENTS
½ pound ground chicken or turkey sausage
½ onion, diced
1 teaspoon salt
1 teaspoon pepper
2 cups red sauce, here is my recipe
1 cup milk
½ cup basil, chopped
½ pound cooked spaghetti or 2 med yellow or green zuchinni(sauteed), or a small cooked spaghetti squash
PREPARATION
Cook the sausage in a pot over medium-high heat.
Add the onions, salt, and pepper, cooking until the onions are translucent and sausage is starting to brown.
Add the red sauce, milk, and basil, cooking until sauce has thickened slightly.
Add the spaghetti, zuchinni noodles(sauteed) or a small spaghetti squash, and toss until evenly coated and sauce sticks to the noodles.
Spaghetti Salad
Here is a link for a salad I already posted and one I love when there are a lot of people to feed. It’s always a hit!! Of course you can substitute with sauteed zuchinni noodles or a small cooked spaghetti squash that has cooled.