This Spaghetti Squash recipe is deceptively simple. A sprinkle of Parmesan cheese may not seem
like much, but the salty tang of Parmesan brings out the flavor of the Spaghetti
squash. Add a little butter and some salt and pepper, and this simple spaghetti
squash recipe becomes a delicious addition to your meal.
What is great about this simple recipe?
The recipe requires it’s easy
The recipe requires minimal prep work, and
The recipe requires just four ingredients.
Parmesan Cheese Spaghetti Squash Ingredients
1 medium spaghetti squash
1/2 cup grated Parmesan cheese or three cheese
1/2 stick unsalted butter (melted)
Salt and pepper to taste
Parmesan Cheese Spaghetti Squash Directions
Preheat the oven to 350 degrees F (177 degrees C)
Use a paring knife to poke small cut through over the entire skin.
Place the spaghetti squash in a lined baking dish.
Bake about one hour or until soft.
Remove the spaghetti squash from the oven and cut the spaghetti squash in half.
Scoop out and discard the spaghetti squash seeds.
Using a fork, scrape flesh in strings into a serving bowl.
Toss with Parmesan and melted butter
Season to taste with salt and pepper and or Italian seasoning
Fit Foods, which has since closed their doors permanently, introduced me to
this dish. Marine Corps Mash was a favorite of mine, so I once made a copycat
version of the dish, which I found on my computer today and thought I would
post before I lose it. Admittedly, this
recipe is less spicy than the My Fit Foods version, but I like it, so, I hope
you will as well.
Mario’s Marine Corps Mash Ingredients:
1 1/2 teaspoons chili
1 pound extra lean ground
1 teaspoon garlic powder
1 teaspoons salt (optional)
1/2 cup canned kidney or
black beans, rinsed (optional)
1/2 sweet onion, minced (optional)
1/2 teaspoon paprika
2 cloves garlic, minced
2 teaspoons cooking oil
3/4 cup quinoa
½ cup diced fresh tomato
Pepper to taste
diced fresh tomato
Marine Corps Mash Directions
Cook quinoa according to directions on the package.
Over a medium-high heated skillet, add cooking oil, garlic, and onion.
Cook them, stirring occasionally, until onions begin to turn translucent (about approximately 3 minutes).
Add ground turkey and remaining mash ingredients (except cooked quinoa) and cook for about 10 minutes until turkey is well done.
Once is mash is cooked, add in the rinsed kidney beans, cooked quinoa, and fresh tomato stir thoroughly.
Add optional topping and garnish, if desired.
If you intend to reheat and serving later, then the following changes are suggested:
Treat tomato as an optional topping (and cheese) and add to the dish after it has been reheated.
Divide the prepared mash into its four serving and place in a vented reheatable contains. Once chilled close vents.
Place in refrigerator and do not stack until thoroughly chilled.
The mash will be food-safe for about three days if stored in this way, so, you don’t want to prepare too much at one time.
The beans have been listed
as optional in the ingredients, because some folks don’t like beans much, but
they do add volume, flavor, color, and vegetable protein to the mash.
This Mexican-style rice, fire recipe is one we typically
prepare on the weekends and use as a side dish in our weekday lunches. However,
we frequently use on the site for dinner as well. Find the recipe easy to fix
and because we are not terribly fond of tomatoes sauce or tomato paste we have
reduced the total amount of tomato paste you might see in some other recipes.
Mexican Style Riced Cauliflower Ingredients
2 pounds of rice cauliflower (fresh or frozen)
1 tablespoon chili powder
1 tablespoon sun-dried tomato paste or regular
1 teaspoon paprika
4 cloves garlic finely minced
1/2 teaspoon of cumin powder
½ teaspoon white pepper
2 tablespoons sesame seed oil or olive oil
1 cup diced carrots
½ cup diced onion
1 small chili pepper minced (optional)
1 14 ounce can of kidney beans (optional)
1 cup baby or petite peas (fresh or frozen)
¼ cup minced
Mexican Style Riced
first, gather all your ingredients
clean and dice your carrots onions and other
vegetables you may use
open drain and rinse your kidney beans and allow
them to drain as dry as possible
in a large nonstick pan add your oil and for
heat on medium setting
once hot but not smoking, add carrots and cook
for a couple of minutes and tell nearly tender
add onions and cook until translucent
add cauliflower and cook for two minutes and
Terrell thought throughout
add all other spices and ingredients except the
baby peas, kidney beans, and cilantro
heat for another couple of minutes during until
all ingredients are well combined. At
this point, the cooking cauliflower rice should have a reddish color.
Cook for two more minutes, add baby peas, kidney
beans, and cilantro stir thoroughly turn off the heat and remove from burner.
At this point, you may serve hot as a dinner
side or allow the cauliflower to cool off and stored in a refrigerator for use
at a later time.
I usually add a couple of teaspoons of sodium
free chicken bouillon, but this is a strictly optional item, and I don’t always
add the bouillon.
When working with frozen rice cauliflower, I
typically cook each pound separately for about three minutes each to the point
that they are not frozen any longer before beginning.
While adding the kidney beans is strictly optional,
it does bring up the protein level of the riced cauliflower some, and it adds character.
I frequently use frozen peas, but I do rinse
them in some cool water and allow them to dry, before adding them to the
Adding chili is purely optional; however, we
typically add some finely chopped poblano pepper, or half heat jalapeno, or my
wife’s favorite a small Sereno chili.
For the onion lovers amongst us here is an easy onion pie, which is
suitable for brunch, lunch or dinner.
Flour – 195 gr (6,8 oz\
Oil – 40 ml (1,4 oz)
Provencal herbs – 1 tsp
Salt and spice to taste
Water – 75 ml (2,6 fl. oz
\ 1\3 cup)
Onion – 450 gr (16 oz)
Seasoning – optional (salt,
sugar, red pepper, dry garlic to taste)
Tomato paste – 70 gr (2,5
Water – 200 ml (7 fl. oz)
1. Prepare the dough. Combine water oil and salt with herbs de Provence. Knead the dough, if it turns out too liquid, then add water, if not going into a lump, then a little more flour. The dough should be smooth elastic dough. Cover it with cling film and leave until you prepare the filling.
2. Prepare the fillings. Cut the
onion into half rings and fry it until half-cooked, mix water and paste. Add to
onion and simmer until tender. Add spices.
3. Roll out the dough and put it in a mold, from the sides. The form does not need to be lubricated with additional oil.
4. Spead the filling out evenly.
5. Bake at 180C for About 30 to 40 minutes.
6. Remove onion pie from oven and cut into servings. There your very tasty and simple onion pie is ready. Enjoy!
Smoothies have been around for a long time and are an excellent way of working in some low effort, health, food into your diet. The term smoothie came out of the 1970s but some form of the drink has been around since about the time that blenders became commercially available in the 1930s.
All you really need to get started is a good blender, some fruit, and berries (fresh or frozen), vegetables, ice, fruit or berry juice and, usually, some dairy product or a dairy substitute.
Smoothies As Time Savers
Smoothies can be a very quick, easy, and tasty way to work some fruit and vegetables into your day. I will admit a preference for the fruit smoothies, but there are a large number of perfectly good vegetable or green smoothie recipes available, as well. They can be consumed as meal replacements, when in a hurry, as a tasty relaxing dessert, or simply as a nutritious and refreshing drink.
Smoothies As A Hot Weather Beverage
Because smoothies are usually made with frozen fruit, ice or ice cream, smoothies are a cool drink will which can be very refreshing and a nice break from the heat of a hot day. The ease of creating smoothies can make them a crowd pleaser when entertaining or juice a healthy tasty drink for your family. few children would turn down a tasty fruity drink after some hard play time. The children really don’t need to know or care that it can good for them.
Beware Of Commercially Prepared Smoothie
I recommend that you use a combination of fresh and or frozen fruits and berries. However, take care if you are considering buying a commercial prepacked smoothie blend. Unfortunately, many commercially prepacked smoothie’ blends have added sugars, food coloring, and other less desirable ingredients. For the healthiest smoothies use fresh fruit or unsweetened frozen fruit and or berries, and vegetables (if you are into green smoothies). Even a little unsweetened juice can be used as a dairy substitute, to add some color, and flavor to your smoothie.
Smoothies are easy to experiment with you simply switch out an ingredient or two and see if it meets your tastes. I do recommend starting with a couple of recipes which you know you like already and use them as a foundation by adding or swapping an ingredient or two at a time, that way you ease your way into new flavor combinations.
Time To Get Started
Well, if you are still reading this article, I assume you are ready to get started, so, go find some recipe which appeals to you and has a fun wonderful smoothie adventure.
This recipe has been floating around in our family recipe box for an unknown number of years. This was a friend’s take on the classic relish style bean salad. The nice thing about the recipe it that is is fast and easy to make and uses common ingredients which most of have in our kitchen and pantry. This bean salad works great as a weeknight side dish. Especially, on hot days since no cooking is required.
This recipe is also very flexible and can be easily supplemented with other ingredients:
Canned or fresh corn
Fresh diced cucumber, or zucchini (or other summer squash)
Fresh herbs (in moderation): cilantro, chives or green onions
Bean Salad Ingredients
1 can cut green beans (14.5 oz / 411g)
1 can red kidney beans (15.25 oz / 432g)
1 can wax beans (14.5 oz / 411g)
1 small green pepper (1/2 cup diced)
1 small onion (1/2 cup diced)
1 can garbanzo beans (chickpeas) (15.5 oz / 439g)
3/4 cup sugar or your favorite sweetener equivalent
1 teaspoon of salt (Optional)
1/2 teaspoon of black pepper (Optional)
1/3 cup vinegar
Bean Salad Directions
Open, drain and rinse all canned beans and allow to drip dry a couple of minutes in a strainer.
Wash, clean and dice green pepper into small even pieces
Peel and dice onion into small even pieces
Combine ingredients n a large bowl and mix thoroughly
I usually skip the salt because canned beans are already high in sodium and, therefore, no additional salt is necessary.
I am not much of an onion lover, so, I normally only use half the quantity of onion called for in the recipe. I use only about a 1/4 cup of onion.
This salad can be chilled, covered, in the refrigerator until meal time.
I generally, use apple cider vinegar for the additional and milder flavor, but white vinegar works fine.