Spaghetti Squash

I can't have pasta or rice, but the doc told me about Spaghetti Squash.

Last night, I boiled one whole. Browned some ground turkey, threw the insides of the squash sans seeds, and some spaghetti sauce in a pot for some Modified Spaghetti.

For lunch today, I dumped the remaining spaghetti mixture into an 8x8 casserole dish and topped with a little mozzarella, baked, and got this:

Click to enlarge

Twice Baked Potatoes

A Facebook friend had these last night and it sounded sooooo good.

Ingredients
As many potatoes as you will need (1 potato makes 2 Twice Baked)
Sour Cream
Green Onions, finely chopped
Shredded mild cheddar cheese
Bacon bits
Salt and pepper to taste

Directions

1. I baked mine in the microwave the first time. So use a knife and stab some breathing holes in them. My microwave has a potato button and I hit it 3 times, because I could fit 3 of mine on a plate. But, if you don't try 15 minutes for 3 potatoes, and flip them over at 7 1/2 minutes. Poke them with a fork and make sure they are soft.
2. You may want to let them cool a few minutes. 
3. Slice in half, completely through. 
4. Using a small spoon, dig out as much of the potato as you can, leaving a thin wall of potato behind for structure.
5. Put the potato insides in a mixing bowl. Add a few spoons of sour cream and and about 2 teaspoons of green onions. 
6. I used a fork to mix and mash mine, but you can use a mixer if you want a creamier consistancy.
7. Spoon the potato mixture back into the hallowed out potatoes.
8. Line them up in a pan and top with shredded cheese and bacon bits.
9. Bake until cheese is melted.

Angela's Famous One Pot Chili

Everyone loves my chili. It's really simple too!

Ingredients

• 3 lbs ground beef
• 2 packages McCormicks Original Chili Seasoning
• 3 cans chili beans
•  2 cans Original Rotel
• 1 can tomato sauce
• 1 medium onion, chopped
• 3 tbsp Frank's Red-Hot Hot Sauce
• 1/4 tsp chili powder
• Pepper to taste

Directions

1. In a large soup pot, combine ground beef and onion. Dust the top with pepper. Brown. Drain.
2. Empty both packets of chili seasoning on top of cooked meat. Take each packet and fill with water one at a time and pour on top of seasoning. Stir. Heat to bubbling, then reduce heat. Cover and simmer for 5 minutes.
3. Add chili beans, Rotel (do NOT drain, add the entire can), tomato sauce, hot sauce and chili powder. Stir thoroughly. Heat to boiling. Cover and reduce heat. Simmer for at least 30 minutes.

Angela's Chinese Chicken & Broccoli

I love Chinese food! I don't remember when I decided to take a stab at making it, but it's not bad!

Ingredients
1 pack of boneless skinless chicken breast
1 bottle of Lawry's Teriyaki Marinade
1 medium onion chopped
1 bag of frozen Schezwan mixed vegetables (or a bag of broccoli)
1 can of sliced mushroom (or you can use fresh)

Directions

1.  Place chicken in a storage bag and empty about half the bottle of marinade in it. Close the bag and move the chicken around til it's all thoroughly coated. Place baggie in a pan and lay flat. Put pan in fridge for about an hour. Make sure your bag of veggies is thawing at this point.
2. After about 45 minutes, chop the onion up. 
3. Take chicken out and cut it up. You want the pieces to be about and inch wide and half an inch thick.
4. Put a little butter in a skillet and melt. Add chicken. Cook about 5-10 minutes or until the pieces are thoroughly cooked. Cut a piece in half to make sure it's done.
5. Add veggies, onion and mushroom and cover. Let cook about 10-15 minutes.
6. Uncover and test the softness of your vegetables. This is a personal preference, so you will have to be the judge. If they are to your liking, pour remaining marinade over the whole skillet and let simmer a few minutes.

Today I'm serving this with Bird's Eye Steamfresh chicken flavored rice. It's good with plain white rice too - make a bed of white rice and spoon the chicken and broccoli on top.You'll have lots of teriyaki sauce to flavor up the rice.

Enchiladas

This is a borrowed recipe from Campbell's, and it's Mmm Mmm good, too!

 Ingredients

 1 pound ground beef
 1 package taco seasoning mix or burrito seasoning mix
 1  can refried beans
 1 can Cheddar Cheese Soup
 1 onion chopped
 1 package flour tortillas
1 1/2 cups prepared enchilada sauce
 shredded Cheddar cheese

Directions

1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired,in the skillet.
2. Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
3. Bake for 20 minutes or until the enchiladas are hot and bubbling. 

I served these with some Taco flavored rice. It was deelish!

Snickers Cake

This decadent treat includes the candy it's named for as well as caramel. It's always been a real crowd pleaser.

Ingredients:
2 jars of Smuckers Caramel Sundae sauce
1 tub of Cool Whip
1 bag of mini Snickers
1 box of German Chocolate cake mix (and the ingredients to make the cake such as eggs, oil, etc)

1.  Prepare cake as directed on box. 
2. While cake is baking, chop up your candy bars as small as you want them. It's up to you! 
3. Take cake from oven when done and let cool. 
4. When cake has cooled, use a butter knife and poke holes in the cake. Pour the caramel sauce over cake slowly and let it seep into the holes and sides of cake pan. 
5. Stir Cool Whip and loosen it in the container. Add heaping spoonfuls onto the cake and spread as "frosting" 
6. Sprinkle your candy bar pieces all over top of the cake. 

And here is the finished cake :)