Tag: Dinner

Preheat the oven to 350ºF.

Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard.

Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the oregano, garlic, chili flakes, 1 teaspoon of the salt, and 3 or 4 turns of the black pepper. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, about 5 minutes. Use a large spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti.

Meanwhile, wash the kale and remove and discard the stems. Tear the leaves into large bite-size pieces (about 1 inch). Dry completely in a salad spinner. Transfer the kale to a large bowl. Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Season with the remaining 1 teaspoon salt and 3 or 4 turns black pepper. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green, 12 to 14 minutes. Set aside.

5. To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. Sprinkle with the Parmesan and serve.

Saute Chorizo until almost cooked all the way through, about 6-7 minutes. Meanwhile chop your zucchini into quartered pieces. Cut tortillas into 1/2 inch wide pieces.

Preheat broiler. Add in enchilada sauce, zucchini, and tortillas. Cook for an additional 3-5 minutes.

If using cheese, top the mixture with shredded cheese and place in oven to broil for 3-4 minutes. If not using cheese, top with avocado and serve.

Preheat oven to 450 F. Place a baking sheet in oven to preheat as well.

Cut 4 large rectangles of foil and place a fish fillet in the center of each piece.

Bowl: Combine oil, spices and garlic and stir well.

For the Homemade Tomato Sauce (optional):

In a medium sauce pan over medium low heat, combine olive oil, garlic, onion and crushed red pepper, and cook 2 to 3 minutes, stirring constantly so the garlic does not burn. Add tomatoes, basil, salt and pepper. Bring to a low simmer, reduce heat to low, and cover. Let cook for 20 minutes.

For the Roasted Spaghetti Squash:

Preheat oven to 400F. Line a baking sheet with parchment paper.

With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1½ hours. Let the squash cool for about 20 minutes on the baking sheet.

Cut the squash in half and use a spoon to scoop out the seeds. With a fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if it’s too hot). Season with salt and pepper if desired.

For the Skillet Chicken Parmesan:

Preheat oven to 400F.

Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken evenly until it is 1/4-inch thick. Remove the plastic wrap and repeat. In a small bowl, combine the salt, pepper and garlic powder. Season each side of each chicken breast with the mixture.

Heat oil in a large ovenproof skillet over medium high heat. Place chicken breasts in the skillet and sear for 3 minutes. Use a spatula or tongs to flip the chicken breasts. Top with sauce, mozzarella and Parmesan. Transfer skillet to the oven and bake for about 4 to 5 minutes, until chicken is cooked through and cheese is melted and bubbly. Serve with Roasted Spaghetti Squash.

Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top.

Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.