healthy dinner – FaithFueled™ Mom

BruschettaChicken

I live in New Jersey also known as the garden state and for the last three years, I have had a Spring, Summer, Fall garden that is getting larger with every year. We have a small backyard, and I am either going to have to move to some acres or just forget to let the kids play and take the whole yard for my garden. I never thought I would be the type of girl to garden, but it has taught me patience. I usually start my seeds in the winter end of January indoors and by Mother’s Day, they are ready to be planted. Usually around now is where I am reaping my rewards. My herbs are first like my oregano and basil that I use in this recipe and then my tomatoes. This year I have four varieties all heirloom tomatoes. I cannot wait for more garden to table meals to come from them. I have six different peppers. This year will be my first year trying Cruciferous veggies like Broccoli, Orange Cauliflower, and Red Cabbage. I have already harvested my first crop of Arugula, Spinach, Lettuce, Mesclun, and Kale. I still don’t think I could live in the country, but I do prefer my garden fresh over store bought veggies any day.

BruschettaChicken

This meal is a great summer time easy meal you can make in minutes. Its low in fat and high in taste. A real crowd pleaser, and anything that my in between diva can’t get enough of must be good because she has a very sensitive pallet meaning she hates everything. I used to make this meal with a lot more oil, crushed tomatoes and just lots of unnecessary processed extras. Now, that we’re clean eaters I find when I take out the garbage; add fresh herbs and ingredients. It not only tastes better that processed meals it also leaves you feeling better afterwards. All the helpers and one pot skillet starters are no comparisons to fresh ingredients. So, whether these ingredients come from your backyard or the store, please choose fresh over canned when it comes to trying this recipe. Are you a gardener or do you save that for the farmers?

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Meal Time Monday

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Spagehtti Squash Taco Bake ( 3 recipes in one)

Adapted from Beyond Fit Mom

Taco Squash Bake

Ingredients:

- 1 spaghetti squash
- 1/4 cup red bell pepper, chopped
- 4 cloves of garlic
- 1/4 cup yellow bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 1/2 cup chopped onion
- 2-3tbsp of cilantro
- 1/4 cup green unions chopped
- 2 tbsp. Extra Virgin olive oil
- 16 oz. lean ground turkey
- 4 tbsp. taco seasoning mix
- 1 cup shredded reduced-fat Mexican-blend cheese
- 1 cup chunky salsa (see my homemade easy salsa)
- 1/4 cup plain greek yogurt
- salt and pepper to taste

Taco Season Mix (Makes like 12 servings)

4 tbsp paprika
2 tbsp. chili powder
2 tbsp ground cumin
1 tbsp. onion powder
1 tbsp. garlic powder
1/2 tsp garlic salt
1 tbsp. oregano
1 tbsp. pepper
1/2 tsp crushed red pepper flakes (optional)

Mix together place in glass jar

Easy Homemade Salsa

3 tomatoes, diced

1/2 onion

4 garlic cloves

2 tbsp chopped cilantro

2 tbsp. seasoned rice vinegar

1 jalapeno, seeded (or not) and chopped for mild salsa seed, and for spicy add seeds and ribs to taste

Directions:

Pulse all ingredients except tomatoes in food processor once minced add tomatoes and stir

Directions:

Preheat your oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds. Place squash face down in a baking dish and poke holes in them with a fork. Bake for about 40 minutes or until tender. (For more specific cooking instructions check out my spaghetti squash recipe).
Meanwhile chop up the bell pepper,garlic and onion and cook in a skillet for 3-4 minutes. Add in the lean ground turkey and 1 ½ tsp of seasoning. Cook until turkey is browned. Drain the grease and transfer to a large bowl, mix in cilantro.

Add in ½ cup of the
In a medium bowl mix together the salsa, yogurt, and ½ tsp of seasoning. Set aside.
Once your squash is finished cooking use a fork to shred the squash into noodle looking strands. You will want to drain as much of the liquid from the squash as possible. (turn oven down to 350 degrees at this point.)
Mix the squash into the large bowl with the turkey and add in 2 ½ tsp of seasoning. Thoroughly stir together.
Combine the salsa mixture to the large bowl.
Transfer mixture to a greased 9×13 baking dish and Sprinkle 1/4 cup of green onions then, sprinkle with remaining ½ cup of cheese.
Bake at 350 degrees until nice and bubbly. About 20 minutes.

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