How are you starting your day off? Try adding in some daily affirmations. Use these to say out loud to start your day and then anytime throughout the day.
Here is my affirmation for today from www.mysomethingwonderful.com
I face today with an open mind. Today I speak with kindness, I lead with love. I am gentle with me and I act with intention.
This week I am bringing you 4 recipes that were created by some of my favorite people! My work schedule doesn’t allow my to cook a meal every evening. This has taken me sometime to adjust to and figure out the best way cook for. So the recipes I am looking for are:
- Heathy
- Can make ahead
- Are yummy reheated
- Can be used for multiple meals
Recipe #1
Spaghetti Squash Pizza- by Katie Lee (click here for the full recipe)
While watching one of my favorite shows over the weekend- The Kitchen, Katie Lee made a pizza using spaghetti squash for the crust! We tried it and pizza & the guess what- it worked AND it was really yummy!! Crazy- right? Well I have the pictures to prove it :
Ingredients:
- 1 small to medium spaghetti squash
- 2 large eggs
- 1/2 cup shredded mozzarella
- 1/2 teaspoon garlic salt
- Nonstick cooking spray
- Desired sauce and toppings~ pizza sauce, cheese, meat, veggies, etc
Directions:
- Preheat your oven to 400 degrees
- Cook spaghetti squash until tender.
***There are multiple ways to prepare the spaghetti squash.
My favorite way is:
Did you know you can cook Spaghetti squash in the crockpot? Here are the steps:
*Wash the spaghetti squash (obviously)
*Pierce with a knife 8ish times
*Place in a crockpot
*Put about a cup of water in the crockpot
*Cook 5 hours on low
*It will be HOT when you take it out- be careful please!!
- Wrap the squash in a clean dishtowel and squeeze out all the excess water. (There will be quite a bit of water in the squash. It is important to squeeze out as much as you can so that the crust will have a better texture.) I went through 3 dishtowels squeezing out the excess water. There will be more than you think!
- Whisk the eggs together with the shredded cheese and garlic salt in a large mixing bowl. Stir in the spaghetti squash until well combined.
- Line a baking sheet with parchment paper and spray with nonstick cooking spray. Transfer the squash to the center of the baking sheet and spread into a 10-inch circle.
- Bake until golden brown, about 20 minutes.
- Spread the pizza sauce on the crust and top with the desired toppings.
- Bake until the cheese is melted and bubbly, an additional 10 minutes.
Recipe #2
Chicken Bacon Ranch Casserole by Juli at Paleomg (click here for the full recipe)
Ingredients
- 1 medium spaghetti squash (about 2 1/2 pounds), cut in half
- 1/2 pound bacon, cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 yellow onion, minced
- 2 garlic cloves, minced
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup Primal Kitchen Ranch
- 3 eggs
- chopped chives, to garnish
Directions
- Cook spaghetti squash according to preference
- While the spaghetti squash cooks, place a large saute pan over medium heat, add bacon, and cook until crispy, about 10 minutes. Remove and set aside. You’ll want to leave behind about 2 tablespoons worth of bacon fat to feel free to remove any excess once bacon has cooked. Add peppers, onion and garlic cloves and cook for about 10 minutes, until onion is translucent.
- To the pan with the peppers and onion, add the ground chicken along with the garlic powder, salt, black pepper, and cayenne pepper. Use a wooden spoon to break apart the chicken and cook until no pink remains, about 10 minutes.
- Use a fork to scrape out the spaghetti squash strings and place in the greased baking dish along with the chicken mixture, ranch and eggs. Mix to combine then sprinkle the crispy bacon on top.
- Place in the oven to bake for 1 hour to 1 hour and 15 minutes or until the center is cooked through and edges have begun to brown. Garnish with chopped chives on top before serving!
Recipe #3
Southwestern Breakfast Frittata by Fed and Fit~ click here for the full recipe
Ingredients
- 1 Tablespoon grass-fed butter, ghee, or extra virgin coconut oil
- 1/2 pound skirt steak, tenderized
- 1 teaspoon steak seasoning (or salt & pepper to taste)
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1/2 purple onion, sliced
- 12 eggs
- 2 Tablespoons fresh cilantro, chopped
- 1 avocado, sliced
Directions
- Preheat oven to 350°F (~175°C).
- In a medium or large frying pan, melt the butter.
- Dust the skirt steak with the steak seasoning or salt and pepper.
- When the butter is melted and bubbling, add the steak and leave it undisturbed for 5 minutes. Flip the steak and cook on the other side for an additional 5 minutes. Remove the meat from the pan and let it rest on a cutting board while you cook the vegetables.
- Add the chopped peppers and onion to the hot frying pan with the steak drippings. Sautée until the onions become translucent and the peppers slightly charred. Turn off the heat.
- Chop the meat into bite-sized pieces and add back in the pan with the cooked vegetables.
- Scramble the 12 eggs together and pour over the beef and vegetable fajitas. Stir to evenly spread the eggs throughout the mixture.
- Bake at 350 F for 30–35 minutes, or until the center is firm.
- Let it cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
- Store in a sealed container in the refrigerator for up to 5 days.
Recipe #4
Bacon Meatloaf from PaleOMG- click here for full recipe
Ingredients
For the Meatloaf
- 2-2.5 lb grass fed ground beef
- 1 cup almond meal/flour
- 2 eggs
- 1/2 yellow onion, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 11 sliced uncured bacon, 2 sliced cooked and diced
For the BBQ Sauce
- 1 (6oz) can tomato paste
- 1 onion, minced
- 1/2 cup apple cider vinegar
- 1/3 cup water or broth
- 2 tablespoons apple butter (optional)
- 1 tablespoon ground mustard (no sugar added)
- 2 garlic cloves, minced
- 1 tsp cayenne pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- pinch or two of ground cloves
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- splash of hot sauce, to taste
Directions:
- Preheat oven to 400 degrees.
- Dice up your 2 pieces of baconand throw in a frying pan to cook up for about 5-7 minutes.
- While the bacon is cooking, mix together all other ingredients (except for your 9 slices of bacon) in a large bowl. Once your 2 pieces of bacon are done cooking, add them to the bowl and fully incorporate into the mix.
- Now grab 2 bread loaf pans and add an equal amount to both. Top the meat off with bacon.
- Cook for 45 minutes.
BBQ Sauce Directions:
- In a large frying pan, add some olive oil (or other fat) and brown the onion–about 5 minutes.
- Add the garlic and stir together to cook a bit more.
- Add all other ingredients and mix together, then let simmer for 10-15 minutes (or longer if you have time-I usually want to eat as quick as possible).
- Now plop that sauce on top of your meatloaf and store the rest in a cute Tupperware container in the fridge.
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If you need even more recipe and meal planning ideas- check out Organizing Junkie’s website !
Thanks for stopping by!
Faith ♥
***Some of the links in my posts contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. I pinky promise I will always give my honest opinion of any product and would never recommend something if I did not use it and love it!!
