Spaghetti Squash Casserole

Cheesy, gooey, oh so good spaghetti squash casserole.

Cheesy, gooey, oh so good spaghetti squash casserole.

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.

http://www.firehow.com/2013103138129/how-to-make-cheesy-spaghetti-squash-casserole.html

Not Your Average Boring Salad

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!

 

Yummy!

Yummy!

Great link!

http://www.naturalnews.com/020611_depression_nutrition.html

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.