This spaghetti squash casserole is very good. I whipped this up last night and it not only filled up the kitchen with heat, it filled our tummies as well! I do have one word of caution, remember to scoop out the center and seeds! I forgot to do this myself. This casserole uses sausage but you could use ground venison and/or beef.
A friend of mine gave me sweet banana peppers from her garden. So I’ve been incorporating them into everything I can think of. I also found a great idea for an easy salad dressing from the Pioneer Woman. It’s fairly simple mix ranch and salsa.
To make this salad follow these steps:
1) Wash and pat dry an organic lettuce mix. Doesn’t matter what type it is.
2) Add five washed and sliced baby Bella mushrooms to the lettuce. Add half a diced red bell pepper. Add some finely chopped green/spring onions. Take four to five sweet banana peppers and core. Chop and add to salad. Set aside.
3) In a separate bowl mix equal parts ranch and salsa. The amount depends on you. I made about half a cup. Add the dressing to the salad and toss together. Shred Parmesan cheese, about 2 oz. to the salad and toss. To see the origonal recipe for this dressing go to The Pioneer Woman’s website, http://thepioneerwoman.com/cooking/2013/07/chicken-taco-salad/.
4) Wash and tear rainbow Swiss chard from the ribs. The ribs are simply the part of the stem running down the leaf’s center. I used rainbow Swiss chard because I had some in my garden. Any type of Swiss chard would work. I used one bunch (ten leaves). Heat a small sauce pan to medium heat. Coat the bottom with a little bit of olive oil. Add the Swiss chard and some chopped walnuts to the pan. Allow to saute for a minute. Add fresh lemon juice, about 2 TBSP. A little bit of lemon juice goes a long way. Saute for about five more minutes. The aim is to soften the Swiss chard and give it a wilted look. Take the chard off the heat. Allow to cool down for a minute. Add to the salad and toss.
5) You’re done! Eat and rejoice!
Some really great advice in this article! Here are some more ideas for incorporating walnuts into your weekly meals:
It’s all about pesto baby!
Pesto is a wonderful Italian topping for pasta and chicken. The traditional recipe uses pine nuts but I always use walnuts to save a little money.
Pair walnuts with roasted or pan fried Brussels Sprouts. Go simple with a little grated Parmesan cheese on top.
Dress up your salad with balsamic vinegar, walnuts, and sun dried tomatoes. Sometimes I’ll toast walnuts in a little olive oil for a few minutes.