1 large or 2 medium spaghetti squash halved + seeds removed
1/3 + 1 Tbsp olive oil
kosher salt and pepper
8 cloves garlic thinly sliced
1/2- 1 teaspoon crushed red pepper flakes
1 bunch rainbow chard chopped
1/2 cup fresh parsley chopped
1 cup grated parmesan cheese
1. Preheat the oven to 400°F. Drizzle 1 tablespoon of oil all over the cut sides of the spaghetti squash and sprinkle with salt and pepper. Place cut side up on baking sheet and roast about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands.
2. Meanwhile, place a large skillet over medium heat and add the remaining olive oil, garlic, and crushed red pepper flakes. Cook, stirring often for 5-8 minutes or until the garlic is caramelized and fragrant. Stir in the chard and season with salt and pepper. When the squash is done cooking, scrape it into strands and toss it with the garlic oil and 1/4 cup water. Add the parsley and parmesan and toss again to coat.
3. Stir in the chard and season with salt and pepper. When the squash is done cooking, scrape it into strands and toss it with the garlic oil and 1/4 cup water. Add the parsley and parmesan and toss again to coat.
4. Divide the pasta among bowls and serve with fresh parsley and parmesan
2 pounds baby carrots
2 Tbsp butter, melted
1/2 cup firmly packed brown sugar
1 1/2 cup tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1.Using a 4-quart slow cooker, spray a nonstick cooking spray on the inside of the slow cooker. Add carrots and melted butter; toss to coat. Cover.
2.Cook on High for 3-4 hours until the carrots are tender.
3. In a small bowl, mix the brown sugar, cinnamon, ginger, and salt until well blended. Just before serving, toss the cooked carrots with brown sugar mixture in slower cooker.
1 pound mushrooms (button, cremini, or other), cleaned
1 Tbsp oil
1/4 cup butter
2 cloves garlic, chopped
1 tsp thyme, chopped
1 tbsp lemon juice
salt and pepper to taste
1.Toss the mushrooms in the oil, salt and pepper. Place on a baking sheet in a single layer and roast in the oven at 400°F or 200°C for about 20 minutes or until they start to caramelize. Mix half way through.
2. Cook the butter over medium heat until it starts to turn a nice hazelnut brown. Remove from heat and mix in the garlic, thyme and lemon juice.
3. Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste.
2 tsp olive oil
3 cups 1/2-inch diced, peeled butternut squash (from about a 2-lb squash)
salt and pepper, to season
1 medium yellow onion, diced
3 cloves of garlic minced
1/2 jalapeno, seeded and diced
1 tsp cumin
1 tsp chili powder
1-15oz can black beans, rinsed and drained
8 yellow corn tortillas, cut into thick strips
1-15oz can red enchilada sauce
1 cup reduced-fat Colby jack or Mexican cheese, divided
cilantro and low-fat sour cream, for serving.
1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
2. Next add the black beans, corn tortillas pieces, and the can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-4 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!
10 slices rye bread, cubed (about 6 cups)
1-1/4 pounds thinly sliced deli corned beef, chopped
2 cups shredded Gruyere cheese or Swiss cheese
1 cup sauerkraut, rinsed, drained, and patted dry
1/4 cup chopped dill pickles
6 large eggs
2 cups 2% milk
2/3 cup Thousand Island salad Dressing
Dash garlic powder
1/4 cup shredded Parmesan cheese
chopped fresh parsley
1. Place bread cubes in a greased 13×9-in. baking dish. Top with corned beef, Gruyere, sauerkraut, and pickles. In a large bowl, whisk eggs, milk, dressing, and garlic powder. Pour over bread. Refrigerate, covered, overnight.
2. Preheat oven to 350°F. Remove strata from refrigerator while oven heats. Bake uncovered for 45 minutes. Sprinkle with Parmesan. Bake until a knife inserted in the center comes out clean (about 5-10 minutes longer.) Let stand 10-15 minutes before cutting. Sprinkle with parsley.
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