Spaghetti Squash Casserole and Whole 30 program

April 1st I started a new program to hopefully help me lose some weight and feel better.  One of the doctors that I work with and she is also my personal doctor was telling us about this program that she started and how much better she feels and how most of her aches and pains are gone.  She is the same age as I am and I have lots of aches and pains.  This diet consists mainly of no grains, no dairy  no legumes and no sugar.    At first I wondered what I was going to eat, but decided to give it a try... It is only 30 days.

The program is called Whole 30 and you are eating real foods ~ meat, seafood, vegetables, eggs, some fruits and good fats.  My biggest question when I read this statement was real foods ~ meats?  I am not sure I would consider meat as real food, unless you are buying it from a local farmer, who then probably grain feeds their animals...  But then again I am not a big red meat eater anymore and I love fish.

As I was reading this program, I did have to chuckle over the statement they had "Unless you physically tripped and your face landed in a box of doughnuts, there is no “slip”."  They don't know me very well, and I could possible do a face plant in a box of doughnuts, well maybe it will be on purpose but I will have slipped .... But I am going to try my hardest and stick to this.  I will give you updates as I go along and bring you recipes that I make, hoping that they are ok with this program. 

Here is the first recipe that I made:

Spaghetti Squash Casserole

adapted from Taste of Home

1 lb ground chicken

2 cups spaghetti squash

1/2 cup minced onions

1 can Red Gold tomatoes (14.5 oz)

1 small can tomato sauce (8 oz)

1 garlic minced

1 tsp oregano

1 tbsp fresh parsley

1/2 cup diced peppers

1/3 cup diced mushrooms

1/3 cup diced celery
Daiya cheese - small amount or you could use regular cheese.

Preheat oven to 350

Cut spaghetti squash in half, place in dish upside down with about 1 inch of water in it and cook for approximately 20-30 minutes until soft.  Set aside for a few minutes to cool.  Using fork scoop out squash seperating strands.

While spaghetti squash is cooking, brown chicken, remove fat.  Add onions and garlic and continue to cook for a few minutes until they are tender.  Add tomatoes and tomato sauce oregano and fresh parsley.  Cook until liquid has diminished some.  Add spaghetti squash, peppers, mushrooms and celery.
Place all into casserole dish and bake for 30 minutes.  
I added a handful of Daiya cheese and placed back in oven for a few minutes until melted.  You could use regular cheese if you would like.  Enjoy!
** I like my spaghetti squash with a little crunch so I don't cook until completely soft.  I just cook until I can get a fork through the outside of the squash.
**you could use regular spaghetti instead of spaghetti squash
** to make vegetarian exclude meat.
** any ground meat would work in this recipe.

✻ღϠ₡ღ✻   Marlys

(¯`✻´¯)
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

Links:  Ugly Duckling Party

#FoodieFriendsFriday Linky Party and Spring break/Kid's Food

Hope you all are having a great week and the ones of you lucky enough to be on spring break are having a wonderful time and the weather is cooperating with you.  Did you go anywhere or do anything special on Spring Break this year?  Hubby's spring break was a couple of weeks ago and I stayed at home while he went to Louisiana to build houses with Habitat for Humanity.

But onto better things as it is time for

Foodie Friends Fridays Linky Party 

This week we are having a Spring Break/Kid's Food Party

Can't wait to see what you will bring.

It was two weeks ago that we had a party and I want to first bring you 

Recipes that Caught Our Attention

Each week will feature the host favorites at the Daily Dish Magazine.

To be featured you must have a link back to Foodie Friends Friday 

or the host blog that you post your recipe through.

Maybe next week your recipe will be here.

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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Meet our Co-Hosts at Foodie Friends Friday:

Now Let's meet our sponsor this week!

*Giveaway Disclaimer: Facebook is in no way associated with this website or giveaway and holds no liability for this giveaway. "Liking" facebook pages is optional, not mandatory for entry. Sponsors will be responsible for shipping- if there is a delay or problem with prize, you must communicate directly with sponsor.

Julie Link is an independent stylist at Stella & Dot ~giving away one julep bangle in winner's colour choice
You can find her here:  Website, Facebook and Twitter

Remember to fill out the Rafflecopter for your chance to win!
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Last Week's Party Winners:

Sponsor Giveaway

Voted Top 3

Chocolate Bakba ~ Bakewell Junction
Jour Du Macron ~ From Calculus to Cupcakes
Smokin' Manwich ~ Living Rancho Delux

Most Clicks

Lemon Curd Cheesecake Bars ~ Annie's Nom
Smokin' Manwich ~ Living Rancho Delux
Pineapple Grilled Fish ~ Amelia's Dessert

Host Favorite

My host favorite goes to Annie from Annie's Nom for her Easter M&M bark.

I love candy bark, it is simple to make and wonderful to eat.  You can use whatever candy you want. It is also perfect for any holiday ~ just use candy for that holiday or colours of the holiday.  I made some for Easter.  My plans was to give it to my nieces and nephews for the Easter gift but we didn't get together.  I used white and pink candy wafers for my bark and added Easter Egg M&M's and pretzels.  I always like something salty with my sweet candy.

Picture of the Easter Bark I made and candy bags.

Related articles

• #FoodieFriendsFriday linky party (marlys-thisandthat.blogspot.com)
• Recipes that Caught OUR Attention (foodiefriendsfridaydailydish.com)
• The Salvaged Home Giveaway with #FoodieFriendsFriday (noshmyway.com)

Meyer Lemon Shortbread Cheesecake Bars

Last week I decided to do some baking for Easter.  I had some Meyer Lemons and I had wanted to make some Lemon Shortbread cookies.  If any of you follow my blog or facebook page on a regular basis, you know that I don't always read recipes and just pick what I want out of a recipe and make up the rest.

Well, to make a long story short this is what my dough looked like:  

Not really the dough I had in mind when I was starting out my cookies.

I did finally get my cookies made and the recipe is here,

but my dilemma was 'What was I going to do with all the crumbs?'

So I did what any sane person would do.... I went to facebook and asked my followers...

Here are some of the suggestions I got:

Pie crust with added coconut oil... yum I am going to try that

Topping for a fruit crisp dessert... Yes, for sure with the lemon in the dough...

Using for a crustless quiche

and lastly CHEESECAKE..

SHORTBREAD, LEMON FILLING, CHEESECAKE!

Sounds like a winning combination for me and it was...

So YUMMY!

Meyer Lemon Shortbread Cheesecake Bars

adapted Cheesecake Lemon Bars

Bottom Layer Shortbread Crust:

I used my Meyer Lemon Shortbread Cookie recipe with only 1/2 cup margarine.  This made close to 3 times the amount you really would need.

You could use any shortbread crust recipe. 

Lemon Filling (Middle Layer):

4 eggs

1 1/2 cup white sugar

1 tbsp all purpose flour

1 tbsp lemon zest

1/2 cup lemon juice

Cream Cheese Layer (Top Layer):

2 - 8oz cream cheese

1 cup white sugar

2 eggs (beaten)

Preheat oven to 350 degrees.

In 9 x 13 pan press shortbread crust on bottom and sides of pan.  Bake for approx 10 - 15 minutes until lightly brown.  Set aside to cool.

In mixing bowl, whisk together eggs, white sugar, flour, lemon juice and zest.  Pour this mixture over crust.

Mix cream cheese and sugar until well mixed.  Add beaten eggs.  Pour over lemon mixture.   Bake for 40-50 minutes until filling is set.

***These mixtures will separate once baked.  I was surprised that they did.

***I used a water bath to make mine.  I placed a pan filled half full of water on the rack below the bars.

*** next time I would add just a small amount more of shortbread crust.  I added about 2 cups of the mixture I had, so would probably increase it to 3.  

Enjoy ~ I added some canned cherry pie filling on top.

✻ღϠ₡ღ✻   Marlys

(¯`✻´¯)
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

Links: Swap and Share, Thursday's Treasure, Food Holiday Link Party

Related articles

• Meyer Lemon Shortbread Cookies
• I Don't Need a Factory For Cheesecake
• Lemon Cheesecake

Meyer Lemon Shortbread Cookies

At the end of last year I was participating in a Foodie Penpal program. I loved that program and need to start doing it again.  Anyways, one month, my penpal sent me some lemon cookies that tasted like a lemon shortbread. For Easter I wanted to make something similar that I could cut into shapes.

 I had found some Meyer Lemons at our local Walmart Superstore.  I had never tried Meyer Lemons but as everyone was making recipes with them, I thought they must be great.   I decided that I would combine a shortbread recipe with lemon juice and use cookie cutters to make them look Eastery (is that a word, it is today!).

I found a recipe for Lavender Shortbread Cookies from Allrecipes, that I thought would work perfect with a few minor changes.  It was a perfect recipe once I got it right.  I had to make the dough three times before I got them to work out.  Mainly because I don't always read recipes. My first two batches ended up being just crumbs as when I finally read the recipe, I realized that I didn't put in enough butter.  But I did use some of the crumbs for another recipe that I will share in the next day or two.

Meyer Lemon Shortbread Cookies

adapted from Lavender Shortbread Cookies

1 1/2 cup softened butter

2/3 cup sugar

1/4 cup icing sugar (powdered sugar)

2 tsp lemon zest ( zest of one Meyer lemon)

1 tbsp Meyer Lemon juice

1/4 tsp vanilla

2 1/2 cups flour

1/2 cup corn starch

In bowl, cream together sugars and butter until light and fluffy.  Add lemon zest, lemon juice and vanilla and mix well.  In separate bowl combine flour and corn starch.  Mix  the flour mixture into the butter mixture slowly until well combined.   Divide dough into two balls and wrap tightly with plastic wrap.  Flatten the balls slightly and refrigerate for about an hour ~ until firm.  (I put mine in the freezer for about 1/2 hour until firm).

Preheat oven to 325 degrees.  Roll out dough onto a lightly floured surface to about 1/4 inch thickness.  Cut cookies with a cookie cutter (I used a flower and egg shape).  Place on cookie sheet.

Bake for approximately 16-20 minutes until edges just start turning brown. Cool for a few minutes on baking sheet and then transfer to wire rack to continue cooling.  Enjoy!

These cookies were delicious, very close to the cookies that my foodie penpal sent me.  The only thing I think I will do different is put a little more lemon in them.  The cookies that were sent had a very distinct lemon flavour to them.  Maybe I will use lemons and Meyer lemons next time.  That is if I have any Meyer lemons left.  We loved the Meyer Lemons and my husband ate one by it self.

These cookies are great with coffee or tea..

✻ღϠ₡ღ✻   Marlys

(¯`✻´¯)

`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

Links:  Tasty Thursdays, Weekend Re-treat, I love my post, Marvelous Mondays

Related articles

• Recipe #34 Love heart lemon and white chocolate shortbread
• Lemon Sugar Cookies
• Lemon Butter Cookies

African Beignets

My husband was just in Louisiana and loved it.  When he got home he told me about an appetizer that he had eaten that reminded him of some of the food that he ate in Togo.  We made them a few days after he got home and had to go back to the drawing board.  We made them again on Sunday and they turned out great. The second batch we add plantains to them and as I love plantains this was just perfect.  My next goal is to see how the taste when they are baked instead of fried.

African Beignets

1 cup white corn meal *

1/8 cup sugar

1 tsp baking powder

1 tsp baking soda

1 tsp  oil ( I used olive oil)

3/8 cup water

1 ripe plantain (optional) 

oil for frying

Mix all ingredients except plantains together.  I mixed them together with my hand but you could use a beater.  Let sit for approx 10 minutes.  Add plantain and mix thoroughly.  Roll into approx 1 inch balls.

Heat oil in pan ( you want enough oil so that at least 3/4 of the balls are covered).  Place balls into oil and fry until a golden brown colour.  Enjoy.

These will have a crisp outer coating with a soft middle.  Try not eat just one.  I dare you.

We did notice that they stuck slightly to the bottom but floated after you loosened them. 

* these would also work with corn flour.

Enjoy!

✻ღϠ₡ღ✻   Marlys

(¯`✻´¯)
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻ 

Links: Top Recipe Showcase, In and Out of the Kitchen, Tried and True Recipes , Tasty Thursdays

Related articles

• Baked Beignets
• Easy Beignets Recipe
• Chiquita Plantain Bananas: Nutrition Info, Eating & Cooking Plantains

Easter Art

I have created a couple of pictures for you to download for Easter.

Easter Art

To download go HERE

To download go HERE

To download go HERE

To download go HERE

You are welcome to use any of these for your own personal use.

You are not to use them for profit.

If you do use them I would love to see how you used them ~ links are welcome in the comments.

✻ღϠ₡ღ✻   Marlys

(¯`✻´¯)

`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

 

Related articles

• Delightful decor for your Easter Sunday party (coolmompicks.com)
• Easter Bunny S'mores In A Jar (foodiefriendsfridaydailydish.com)

Coconut Rice and Shrimp with Peach Salsa

I found this recipe from last week's Foodie Friends Friday Linky Party and knew that I had to try it out.  We had some coconut milk at home and I knew that there was some shrimp left over.  The only problem is that I forgot to buy some pineapple when I went shopping so had to change the recipe some, so made it with peaches instead of pineapple.

The recipe came from Amelia's Dessert.  Amelia has a wonderful blog.  She has a lot of information on her posts.  The recipe that she had made was Coconut Rice with grilled pineapple with shrimp.  I don't have a rice cooker or steamer, so made my coconut rice on the stove.  The rice was very flavourful, although I did add some water as I felt it just didn't have enough fluids.  This decreased the coconut flavour.  So the next time I will just add more coconut milk.  We will be making this recipe again.

Coconut Rice and Shrimp with Peach Salsa

Coconut Rice

1 cup Jasmine rice

1 cup coconut milk

2/3 cup water ( next time I will just use more coconut milk and no water)

1 1/2 tsp butter

1/3 cup onions

2 garlic cloves minced

1 in ginger sliced thinly

3 cloves

In saucepan, melt butter.  Add onions, cloves, ginger and cloves and saute until onions are translucent about 4 -5 minutes.  Add rice and cook another couple of minutes until lightly toasted about 2 -3 minutes.  Add coconut milk and rice.  Bring to boil.  Turn down heat to low and cook for 20-25 minutes.  

Coconut Rice

Shrimp with Peach Salsa

3/4 pound shrimp, deveined and peeled

oil to fry shrimp

1 cup bread crumbs

2 tsp garlic powder

1 cup onions

3/4 of can of tomatoes ( I used Red Gold) 

1 can peaches diced ( I used sugarless peaches in water)

2-3 mini sweet peppers sliced in rounds

1/2 tsp dried basil

hot pepper to taste

1/4 tsp salt

Cook onions in small amount of oil (approx 1 tsp) until translucent.  Add  tomatoes, peaches and basil and cook for 2 -3 minutes.  Add sweet pepper, hot pepper and salt and cook for another 2 -3 minutes.  If you don't want to fry your shrimp you could add them now and cook for another couple of minutes until the shrimp is pink.

To fry the shrimp- In pan pour in oil, enough to cover shrimp and heat over medium high heat. Combine bread crumbs and garlic.  Dredge shrimp through the bread crumb mixture.  Place shrimp in hot oil fry until shrimp are nice brown colour.

I wasn't planning on frying the shrimp but hubby came home and told me he didn't like shrimp unless they were crunchy, so  to fry them.  These meal was very flavourful with a hint of hot.

Enjoy.

✻ღϠ₡ღ✻   Marlys

(¯`✻´¯)
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

Related articles

• Coconut Shrimp Sauce (thebloggingpath.com)
• #1: Coconut Rice (explorefresh.wordpress.com)
• On the Menu: Shrimp in Coconut Milk (herlifestyled.wordpress.com)