Spaghetti Squash Casserole

• 1 small/medium spaghetti squash (about 2 pounds)
• 2 teaspoons extra virgin olive oil
• 1 pound (93% lean) ground turkey
• 1 small red onion, diced
• 2 peppers, any color, cored and diced
• doesn't call for it but we do a small squash and a small zucchini
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 can (14.5-ounce) diced tomatoes with Italian spices, drained
• 3 cloves garlic, minced
• 1 teaspoon Italian seasonings of choice (or a mix of oregano, basil, and thyme)
• 1/2 teaspoon crushed red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)
• 1 cup freshly grated part-skim mozzarella or provolone cheese, divided
• Chopped fresh parsley or basil
• My notes - you could also add whatever veggies you have on hand - asparagus, mushrooms, sweet potato, etc

1. Preheat oven to 375 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Place in a shallow baking dish, cut-side down, then pour 1/2 cup water into the dish, around the squash. Bake for 35-40 minutes, until the flesh of the squash is easily pierced with a fork. When cool enough to handle, pull the squash strings out of the squash’s center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti
2. Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1-2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.
3. Lightly coat a deep 8×8-inch baking dish or 2-quart casserole dish with cooking spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, then return to the oven and bake until the cheese melts, about 5-10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.

I think I would even add summer squash and zucchini or use two spaghetti squash and add more peppers plus the squash. So so good!

1. • Make it ahead: Spaghetti squash can be roasted and shredded, then stored in an airtight container for up to 3 days. When ready to make the casserole, add to the filling in Step 2 as directed.
   • Store leftovers in the refrigerator for up to 5 days.

   

   
   

Maple Mustard: One Pan

Ingredients

• 4 skinless, bone-in chicken thighs
• 1 to 1-1/2 pounds small new potatoes, halved
• salt and fresh ground pepper to taste
• 1/3 cup brown mustard
• 1 tablespoon yellow mustard
• 1/4 cup maple syrup
• chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 375F.
2. Season chicken and potatoes with salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.
3. In a small mixing bowl, combine mustards and maple syrup; whisk to combine.
4. Pour the mustard mixture over the chicken and potatoes; toss to coat.
5. Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender.

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 4 slices thick-cut bacon, chopped
• 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
• 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
• 1 medium onion, chopped
• 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
• 4 cloves garlic, minced (about 2 teaspoons)
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1 cup reduced-sodium chicken broth, divided

1. Heat the olive oil in a large,nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
3. Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
4. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

Chicken Spaghetti Bake

Ingredients

• 8 oz angel hair pasta 1/2 box
• 2 cups chopped, cooked chicken
• 2 10 oz cans cream of chicken soup
• 1 cup salsa
• 1 cup sour cream
• 2 cups Mexican cheese blend divided use
• 1 tbsp taco seasoning
• dried parsley for topping (optional)

Instructions

1. Preheat oven to 350f degrees.
2. Spray a 9x13 baking dish with nonstick cooking spray.
3. Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.)
4. Once pasta is cooked, drain well.
5. Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
6. Stir well to combine (this will take a few minutes.)
7. Pour combined mixture into your prepared baking dish.
8. Top with remaining cheese and a sprinkling of dried parsley.
9. Cover with nonstick aluminum foil.
10. Cook in the oven for about 25 minutes (until hot and bubbly.)

Recipe Notes

You can purchase the pre-cooked or pre-grilled chicken in the refrigerated section and freezer sections of your grocery store to cut down on time.

Pesto Spaghetti Squash Sausage Skillet

Ingredients

• 1 medium spaghetti squash, cut in half and seeds discarded
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 sweet pepper, diced
• 1 medium onion, finely diced
• 4 chicken or turkey sausages, sliced 1/4-in thick
• 1/2 cup prepared basil pesto
• Shredded Parmesan cheese for topping, optional

Instructions

1. Preheat oven to 400F. Prick spaghetti squash halves with a fork several times and rub inside with 1 tablespoon oil. Season with salt and pepper. Place squash flesh side-down on a greased baking sheet. Bake spaghetti squash at 400F 40-45 minutes or until squash is tender. Allow squash to cool slightly, then shred squash inside with a fork and place spaghetti squash in a bowl. Set aside.
2. In a large skillet over medium-high heat, heat remaining oil until hot. Saute onion and sausage 5-7 minutes until lightly golden.
3. Add spaghetti squash to skillet and stir occasionally until squash is heated through. Stir pesto into squash and season skillet with salt and pepper to taste. Sprinkle with Parmesan cheese if desired. Serve spaghetti squash warm. Enjoy!

Salsa Verde Tacos

• 2 pounds boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup mild salsa verde (I use Herdez in the jar)
• 1/2 cup honey
• 1/2 cup lime juice
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• Hot sauce to taste

Tacos

• 1-2 packages Flatout FolidIt Flatbread Ancient Grains**
• Monterrey Jack Cheese
• lettuce
• Tomatoes
• cilantro
• Avocadoes
• sour cream

1. Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce for spicier.