Wednesday, January 15, 2014

Cheesy "Hash Brown" Spaghetti Squash



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WOW.

That's all I have to say about this recipe.

Oh, come on you know that's not true - I'm going to go ON and ONNNN...cuz that's how I roll.

No, seriously.  This is one of the best recipes I've made in a long time and I am FO SHO going to be keeping it handy and in rotation.

You've had Cracker Barrel hash brown casserole, right?  I'm pretty sure it has it's own cult following.  Warm, gooey, cheesy potatoes baked until crisp?  Yah, that's the one.

Well, this my friends is your healthy substitution!  This. Is. It!

AND it's only 6 main ingredients...what!??

Now, run along and go get these ingredients:

1 medium spaghetti squash
1T butter
1 large shallot, minced
2 cloves garlic, minced
1 cup plain Greek yogurt (you can also sub sour cream)
1 cup shredded cheddar cheese, divided
salt, pepper and red pepper flakes to season

Preparation:
Wash and cut your spaghetti squash in half lengthwise.  Remove the seeds with a spoon.

Place it in your microwave, cut side up, and cook for 10-12 minutes...until softened.

Remove and let cool for about 10 minutes.

Meanwhile, preheat your oven to 400 degrees.

In a small saute pan, melt butter and add shallot and garlic.  Cook over medium heat until beginning to brown.  Remove from heat and set aside.



Once the squash has cooled enough to handle, scrape the insides into a large bowl adding the rest of the ingredients except half of the cheese.






Spray a casserole dish with non-stick spray.

Spread the squash mixture into the dish and pat down so it's smooth.


Cover with remaining cheese and bake for 20-25 minutes or until it begins to brown on top.



Remove from oven and let stand for about 5 minutes.

Cut and serve!



Nutrition*:
Serves 6
Calories 155 / Carbs 10g / Fat 10g / Protein 9g / Fiber 2g / Sodium 517mg


*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietitian, so always consult with qualified healthcare provider for any answers to personal health care questions.

Recipe adapted from Detoxinista.

Thursday, January 9, 2014

Garlic Lime Shrimp


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Hello there!

Happy New Year to you!

Since it is the start of a new year, I wanted to let you all know that we're making a few changes around this joint and one of them is that I'm going to be worrying less about calories, and making more recipes that incorporate healthy fats.  You read that right - F.A.T.  Get me?

Of course I will continue to bring you super yummy recipes that I've tested and sampled for you, that won't change.  But we're going to be worrying less about overall calories and more about just eating healthy in general.  And, I'll still provide you with the estimated nutrition information for those of you that are following that type of plan.  Are you on board?  Good, I hoped you would be.

My first recipe of the year is Garlic Lime Shrimp.  Delicious, delectable shrimp...in butter sauce...WHAT?  Yes, I said BUTTER SAUCE.  Because guess what?  Butter is not bad for you.  In fact, butter is good for you when you compare it to margarine which is practically not even real food.  Of course, I am not a dietitian or nutritionist but there is evidence out there (seriously, check it out, very fascinating), that certain types of fats are healthy and I'm trying to incorporate more REAL foods into my life and begin to remove some of the processed things I've been consuming.  

I hope you enjoy this little recipe because it was NOM!  And SUPER fast - I mean, this came together in less than 10 minutes!

Ingredients:

1 pound large uncooked shrimp with tail on
Juice from 1 ½ fresh limes
1 teaspoon lime zest
2 teaspoons low sodium Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon salt
½ teaspoon sugar
¼ tsp red pepper flakes
1/4 cup butter

Preparation:

1) Rinse and pat dry the shrimp

2) In a small bowl, mix together lime juice, zest, Worcestershire sauce, minced garlic, salt, sugar, and red pepper.  Set aside.

3) In a medium-sized skillet, melt butter over medium high heat.

Mmmmmmmmmmmm....Butter...

4) Add the lime juice/seasoning mix to the butter and stir.  Bring to a quick simmer.

Mmmmmmmm...yummy sauce...and butter.....

5) Add the shrimp and cook until they turn pink – this will be pretty quick, about 3 minutes.

Mmmmmm...shrimp and yummy sauce...and butter....

6) Remove from heat and serve!

I served ours up with whole grain rice and sauteed sugar snap peas.

Nutrition*:
Serves 4
Calories 193 / Carbs 3g / Fat 12g / Protein 18g / Fiber 0g / Sodium 787mg

*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietician, so always consult with qualified healthcare providers for any answers to personal health care questions.

Recipe adapted from The Prepared Pantry