Spaghetti squash is always in abundance in the summer. This makes a spectacular dinner, is fun and colorful. Feel free to use fresh tomatoes in place of the canned tomatoes, it works just as well and is a great way to use up all those garden tomatoes. This is such a great spaghetti sauce, as I use it with lots of recipes. Yum!
Wash squash and cut longways in half. Spoon out the seeds and bake open cut side down in glass baking dish. Dust with olive oil, salt and pepper. Add a little water to baking dish. Bake 1 hour.
Meanwhile, in large pot, brown the meat with 1 t. black pepper. Remove to bowl.
Heat olive oil in same pot, and add garlic, onions, and green pepper.
Saute for 3-5 minutes. Onions and pepper will begin to soften.
Add chicken broth and all other ingredients plus the meat and stir well.
Bring everything to a slight boil. Cover and reduce to simmer for 30-60 minutes.
After squash has cooled, spoon out the stringy squash and place on large serving plate.
Most likely you have these ingredients or hand. This is a quick, easy recipe that will take just minutes to prepare in the morning. Step aside and let the crock pot do the work. I love to use my Cuisinart food processor as I can cut up the vegetables in a flash. I typically prepare vegetables in the beginning of my week in my food processor, then store them in glass lock containers in the fridge to be used for many recipes and just salads or in a stir fry.
This herbed patty is great for grilling, taking to a tailgate party or making it a slider. The blend of rosemary, thyme and sage make it so tasty, not just the boring hamburger. Double the batch as the patties freeze well and can be take out of the freezer and even eaten at breakfast. A great "go to" meal after a long hard day of work. Use butter lettuce for the bun, add a slice of onion, and you're ready to eat. Fresh rosemary makes these burgers.
In a large bowl, combine all ingredients using your hands to form 12 patties.
Heat the skillet, and cook the patties for 6-8 minutes per side until browned on the outside and cooked throughout. Also, you can place and cook on the grill.
This is a quick and easy breakfast. Feel free to sub any vegetable or meat, just check out your fridge to see what you have on hand. I like to serve it with a side of dijon mustard or chipotle hot sauce if you can tolerate nightshades.
In a large skillet over medium heat, saute the bacon for 3 minutes. Then add the sausage, sweet potato, onion, seasonings and salt until sausage is lightly browned.
Add the spinach, kale and zucchini and cook for another 3-4 minutes. Vegetables will wilt slightly.
Pour the eggs into a casserole dish or large ramekin dishes and bake in the oven until the eggs puff up and are thoroughly cooked. Serve with a side of dijon mustard.
It’s a spicy and hearty soup making it a full meal on a cold, snowy day. My favorite brand of turkey kielbasa is from Wellshire Farms. But for an extra kick to the stew use turkey andouille sausage. This recipe easily can be made in the crockpot.
