Inventing Spaghetti

One of my family’s new favorite meals is spaghetti!

Spaghetti used-to be a weekly staple in our house. I would load the freezer with my sauce and my pantry was stocked full with various shapes of pasta. A year and a half ago, that all changed, and spaghetti night was a thing-of-the-past.

While on our vacation, we tried many new foods both at restaurants and things we found in the grocery store. Since we were trying to only have to eat out one meal a day, I packed healthy snacks (such as fruit, cut vegetable, seeds, and nuts) for our day-trips and then we would return in time for me to make a quick dinner. I really didn’t want a complicated dinner because, while we had a “full-sized kitchen,” it wasn’t my kitchen…if that makes sense. Everything was a little different. 😉

While wandering the grocery store aisle in Colorado, I was trying to think of quick easy things that everyone would like. For some reason the broccoli-slaw grabbed my attention….

…which led me to the marinara sauce and the rice noodles….You see where I’m going with this? 😉

I’ve made “weird” spaghetti before using quinoa and squash, but this was more like “normal” spaghetti and was a big hit with my family.

So, here’s what I did:

  • Cook the noodles in a large pot
  • Saute the broccoli slaw in a separate pan with some coconut oil (or favorite oil of your choice)
  • Drain noodles and add it back to the pot
  • Pour in cooked broccoli slaw into the noodle pot
  • Pour marinara sauce onto the noodle and broccoli slaw mixture
  • Mix well and serve!

Also, through exploring alternative noodles, I have found a favorite brand, PastaJoy, I thought I would share. Some rice noodles contain a mixture of corn and rice. This brand only contains brown rice. You can find rice pasta generally hidden with the spaghetti noodles or in the “Asian Food” aisle.  It just depends on your grocery store.  Many of the rice pastas I have tried cooked up mushy, but this brand I’ve noticed, does not do that and cooks up great! (no mush!)

Enjoy!
Kelly

What’s for Dinner?: Quinoa Spaghetti

Okay, sounds strange.

I wasn’t really sure how this would turn out. But I was desperate. It was 5:30 and I had four very hungry, whiny children at my feet asking “what’s for dinner, Mom?”

I quickly scanned the fridge and came up with this concoction. Julia said it “was the best meal ever!” She even went back for thirds. Guess that’s a success. So, I’m sharing! 🙂

Ingredients:

  • 2 Yellow Squash
  • 2 Zucchini Squash (the green ones….)
  • Marinara sauce (I chose a Sprouts brand, Garlic Flavored)
  • Quinoa, prepared in another pot

Directions:

Prepare quinoa in large pot as directed. In another pan, saute cut up pieces of yellow squash and zucchini squash. When tender, add jar of marinara sauce. Heat through. Serve sauce over the top of cooked quinoa.

Quinoa Squash Spaghetti

      What meal wouldn’t be complete without a nice side? Our side tonight was green grapes and cherries….yum!

What’s for Dinner?: Bubble and Squeak

I really wished I had been the one to come up with the name for this dish. Bubble and Squeak is a dish from England that refers to the noise it makes while it cooks. It is very simple: mashed potatoes and kale. I had never cooked kale before, but it sounded interesting. If anything, the name made for good conversation with our kids.

So what’s for dinner? Bubble and Squeak; carrots, cucumbers and hummus; and cherries.

The recipe was from Whole Foods, and we all voted it an A+ recipe…which THAT is a hard thing to do! I got my kids to eat kale, I think that’s a major accomplishment, right? Here are some comments on the dish:

Hannah (age 8) said: “You know, Mom, you make stuff that just looks plain gross, but tastes great!”

Julia (age 7) said: “I think you should call this ‘mushed up stuff and tree leaves.'”

Logan (age 3) said: “Mommy, there’s leaves on my plate.”

Jacob(age 3) had no comment and finished his food before everyone else. 😉

Kelly

Happy First Day of Summer!

First day of summer brings the hot, hot Texas heat. I’ve been a little uninspired, lately, on the whole cooking dinner thing. So tonight it was Shawn’s turn to make something. He decided to grilled out some cilantro lime marinated chicken. YUM!

So what’s for dinner? Bed of spinach, topped with grilled chicken, fresh tomatoes (from a friends garden!), sauteed mushrooms, and sliced avocado. The flavor was so awesome on the chicken, I didn’t even need to put salad dressing on it.

Yup, there are some advantages to summer!

Cilantro Lime Spinach Salad