Bang Bang Shrimp Spaghetti Squash 'Pasta'

I saw a recipe for Bonefish's Bang Bang Shrimp Pasta a couple times on line and have been wanting to make it.  Tonight was the night.  Instead of using spaghetti as the recipe called for I decided to use spaghetti squash instead to really bring the calories down.  Super good!  I really am a big fan of spaghetti squash.  Even better--if serving 6 people, this recipe is less than 300 calories a serving!

Bang Bang Shrimp Spaghetti Squash 'Pasta'

1 lb. shrimp
3 cloves garlic
3 t. paprika
pepper to taste
2 spaghetti squash (enough for about 8 cups or so)
(optional sliced mushrooms)

Sauce:
1/2 c. mayo (I use Hellman's light)
1/2 c. chili sauce
2 cloves minced garlic
2 T. lime juice
1/4 t. red pepper flakes
1/2 T. onion powder

Cut spaghetti squash in half and scoop out the seeds and guts.  Brush each 1/2 with olive oil and sprinkle with italian seasoning.  Put on a sheet pan with sides cut side down and bake at 400 for 20-25 minutes or until soft.  Let cool a bit and use a fork to scoop out the insides in spaghetti strands.

Mix all of the sauce ingredients and set aside.

In a large saute pan, saute the shrimp until cooked (8 minutes or so) add the mushrooms if desired, near the end.  Then add the spaghetti squash and the sauce to heat up everything.  Sprinkle with parsley to garnish.

----------------------------
c = cup
t = teaspoon
T = tablespoon

Butternut Squash Wild Rice Casserole

I made this as a no-meat dinner from Clean Eating one night but this would be an awesome side dish for Thanksgiving. It's got a bit of a kick, which I really like with turkey which is usually pretty mild.  If you are feeding a crowd, you'll probably want to double this.

Butternut Squash Wild Rice Casserole

1/2 c. wild rice
2 c. peeled and diced butternut squash
1 t. chile powder
1/4 t. ground cayenne pepper
3 T. fresh lime juice, divided
1/2 onion, diced
1/2 -1 jalapeno, seeded and diced
1c. frozen corn
1 T. whole wheat flour
3/4 c. black beans
3/4 c. chicken or vegetable stock
salt and pepper, to taste
1 c. shredded mozz and cheddar cheese blend

Cook rice according to directions.  Fluff with a fork and set aside.

Mist squash with cooking spray and toss.  Add chile powder, cayenne, and 1 T. lime juice.  Toss to coat.  Arrange squash in a single layer on parchment lined baking sheet.  Bake at 400 degrees for 30 minutes or until squash is tender.  Set aside.

Mist a large skillet with cooking spray and heat on medium-high heat.  Add onion, jalapeno and corn.  Cook, stirring frequently for 2-3 minutes.  Stir in flour and cook another minute.  Add beans and stock and bring to a boil.    Reduce heat to medium and simmer for 2 minutes, until thickened.

Combine rice, squash and corn mixture in a large bowl.  Add the remaining 2 T. lime juice, stir well to combine and season with salt and pepper.  Transfer mixture into an 8-inch square dish.

Top with cheese.  Cover with foil and bake for 25 minutes or until hot throughout.

Deli Turkey Breast in the slow cooker

I saw this recipe on line a couple of years ago and wanted to give it a try.  Problem was I couldn't find boneless turkey roast at the local grocery store.  Well, they finally had them!  The original recipe called for 2 roasts in a crockpot, but I just used one in a small crockpot to try it out.  You choose how much you want to make.   Another thing I will mention is that I used a meat slicer to get thin slices.  I got one as a shower gift decades ago and thought, "'Do I even need a meat slicer?"  Turns out I did.  It's one of those things I would have never bought on my own and I don't use very often, but man, I really love it when I use it!

Here is the recipe for my version using one roast.

 Deli Turkey Breast
1 frozen boneless turkey breast (like Butterball), about 3 lbs, slightly defrosted (1-2 days in the fridge)
1 T. Emeril's Cajun Seasoning (previous recipe) or any other seasoning you would like.


Remove the breast from the packaging, discard the gravy package, and remove the layer of skin and fat with a knife.

Place the breast in the slow cooker and sprinkle the breast all over with the seasoning.  You DO NOT add any liquid! This is all you have to do!

Cover with the lid and cook on high.  The recipe for 2 breasts said it would take 4 to 4 1/2 hours.   Mine only took about 3 hours in the small slow cooker.  I used a meat thermometer to make sure it was done.







Cool it completely.  I put it in the fridge overnight and then sliced it in the morning.

Emeril's Cajun Seasoning

No need to buy a spice blend--make your own!  I made a batch of this to use on the Deli Turkey recipe that follows.  But, of course you can use it for lots of things!

Emeril's Cajun Seasoning

2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. oregano
1 T. thyme

Mix it all up and store it in a spice jar.

-------------------------
T = tablespoon

Egg Roll Insides Bowl

I found this on facebook on a page called Buns in My Oven.  Egg rolls are just tasty and they said this was a low carb recipe, so gave it a try.  The nutrition facts says it makes 4 servings at 324 calories each.  Not too shabby!

Egg Roll Insides Bowl

1 lb. ground pork sausage
6 c. coleslaw mix
4 cloves garlic, minced
1 T. ginger, minced or 1/4 t. dried ginger
1 T. soy sauce
1/4 c. chopped green onions
1 T. sesame oil

Heat a large skillet over medium heat and add the sausage, stirring to crumble until cooked through. Do not drain.

Add the coleslaw mix, garlic, ginger and soy sauce.  Cook until cabbage has softened a bit, 3-4 minutes.

Remove from the heat and add the green onions and sesame oil.  Serve immediately

------------------------------------
lb = pound
T = tablespoon
t = teaspoon
c = cup

Bean and Ham Soup

Bean and Ham Soup.  Hearty and delicious and perfect for a cold day.  This recipe was from our local Mariano's grocery store but I modified it by adding a couple ingredients, changing amounts and leaving a few out.  So, yeah.  Basically, it's not their recipe anymore.

Bean and Ham Soup

1 lb dried cannellini beans

1/4 c. olive oil

1 onion, chopped

4 carrots, diced

3 stalks celery, diced

4 cloves garlic, minced

3 T. flat leaf parsley (I just used dried.  about 2 t.)

2 bay leaves

4 c. chicken broth

2 c. water

1/8 t. black pepper

pinch of salt

1 - 1 1/2 c. chopped ham

Soak beans overnight in water to cover by 1 inch.  Drain.

Heat olive oil in a large pot over medium heat.  Add onions, carrots, celery, bay leaf, parsley and saute until veggies slightly softened.  Add garlic and saute another minute or so.

Add drained beans, ham, chicken broth, water, salt and pepper.  Bring to a simmer, cover and adjust heat so that it is barely a simmer.  Cook, stirring occasionally until beans are tender, 45 -90 minutes, depending on the age of the bean.  

Remove and discard the bay leaves.  Remove about 1/2 of the soup from the pot. Use an immersion blender to blend what is in the pot and add the 1/2 back into the pot.  Eat.

------------------------

c = cup

lb = pound

t = teaspoon

T = tablespoon

Lemoncello

So smooth.  So refreshing!

Lemoncello

10 lemons (try to buy organic so they don't have that waxy coating)
1 750ml bottle of vodka
2 1/2 c. sugar
4 c. water

 Zest the lemons.  I used a vegetable peeler to remove the peel in long strips.  Try not to get the white part.  That will make the lemoncello more bitter.

Update:  2022, I used a microplane to grate a couple of the lemons in addition to strips.  It was more lemony--definitely recommend!

Put the peels in a large glass jar or bottle.  Pour the vodka over them and cover the jar loosely.  Let the jar sit and enjoy the vodka bath for 7-10 days at room temperature.

After 7-10 days, combine the sugar and water in a medium saucepan and bring it to a boil.  DO NOT STIR (I don't know why!).  Boil for 15 minutes and allow the syrup to cool to room temperature. (I have to admit...I stirred and just boiled it until the sugar was dissolved.  I guess I messed up, but it still turned out excellent, so who knows?)

Combine the vodka mix and syrup.  Strain into glass bottles and seal.  Let mixture age for about 2 weeks at room temp.

Place bottled lemoncello in the freeze and enjoy icy cold in cute tiny cups.