Time for all the hearty, filling dishes! The holidays are around the corner & if you're on a diet like me, you'll be craving like crazy! I made a low-fat meatloaf recipe that does the trick!
Time: 1 hour
Ingredients:
- 1 pack ground chicken
- 1/2 yellow onion diced
- 3 gloves garlic, roughly chopped
- A handful of shishito peppers, diced (can sub bell peppers)
- 1 habanero pepper, diced (seeds removed)
- 1 egg, beaten
- Salt & pepper
- 1/2 breadcrumbs
Recipe:
- In a large basin, put the ground chicken & all other ingredients together & incorporate with your hands. Careful not to over mix.
- Use a piece of wax paper or parchment paper on a cookie sheet. Place the mixture in the middle & form it into a loaf with your hands.
- Bake on 375 for about 45 minutes to 1 hour or until the loaf is brown on the outside & deliciously moist on the inside.
How many of you are jumping on the spaghetti squash bandwagon? It's wonderful until you sadly realize that it's never really going to have the same flavor profile as spaghetti. I started experimenting ways to make spaghetti squash pop on its own. Think fresh ginger slices, coriander & cumin, tossed with crunchy bites of zucchini... yes, you need this recipe!
Time: 15 mins + time to soften/bake the spaghetti squash
Ingredients:
- Filling from 1 spaghetti squash, seeds removed
- 1 zucchini
- 1 small piece fresh ginger (~ 2" length)
- 1.5 tablespoon vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt/pepper to taste
Recipe:
- Peel & dice the zucchini into small cubes.
- Peel the outter skin off of the ginger & slice it into thin strips.
- In a medium frying pan, heat oil to medium heat & add the zucchini, ginger, cumin, & coriander.
- Toss for a few minutes (~3) so the ginger infuses the zucchini.
- Add spaghetti squash, salt & pepper. Toss to incorporate all ingredients.
- Enjoy cool or warm, up to you!
