Monday, February 17, 2014

Baked Spaghetti Squash


1 large spaghetti squash
2 tbsp. olive oil
1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 lb. ground turkey
1 jar marinara sauce
1 tsp. each salt & pepper
1 tsp. garlic powder
brown meat over medium heat until no longer pink and then add the marinara sauce to it. Set aside.

Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the meat sauce, tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Posted by: Valerie Bozzo | No Comment.
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Tuesday, February 11, 2014

Stuffed Zucchini


•3 tsp olive oil, divided
•1 clove garlic, diced
•1 small yellow onion, diced
•8 oz mushrooms, diced
•1 tbsp balsamic vinegar
•3 tbsp whole-wheat bread crumbs
•2 tbsp Parmesan cheese
•2 zucchini, halved, seeds and pulp removed
You can also add ground turkey to this too! Tastes great when you add different things to it! Can’t go wrong!
1.Preheat oven to 350°F. Prepare stuffing: In a large sauté pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly. 

2.Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes

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Tuesday, January 28, 2014

Ginger Soy Flank Steak

This steak has loads of extra flavor, without much fat and just a little sugar added. So splurge on some steak once in a while. Just make sure to keep your portion size small, and add some vegetables and brown rice on the side. It’s such a yummy meal with tons of protein! We don’t eat steak that often, but when we do we do it right! This is a super yummy meal that we all enjoy! We almost always serve it with brown rice or quinoa and veggies! Kinda like a stir fry with the ginger/soy sauce! Hope you enjoy!

Ginger Soy Flank Steak
2 Tbsp. fresh ginger, minced
1 Tbsp. garlic, minced
1 Tbsp. red chili flakes
Lime juice from one lime
1 1/2 Tbsp. brown sugar
4 Tbsp. low sodium soy sauce
1 (1-1/2 pound) flank steak or tenderized round steak

In a small bowl, combine ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame seed oil. Pour mixture over steak and let marinate for 1 hour. Either grill, broil, or pan fry steak over high heat to medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare.
Rare – 120°F
Medium Rare – 125°F
Medium – 130°F

Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates. Makes 6 servings.

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