- 1 large spaghetti squash
- 1 tablespoon olive oil
- 6 strips bacon, diced
- 4 tablespoons butter
- 1 tablespoon (heaping) brown sugar
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Preheat over to 375 degrees and line a large baking sheet with aluminum foil.
- Cut the spaghetti squash in half and remove seeds.
- Drizzle the inside of the squash with olive oil and season as desired.
- Turn the squash halves over onto the prepared baking sheet, place in the preheated oven and bake for about 45 minutes or until the squash is tender.
- Allow to cool slightly, then, using a fork, scrape out the squash into “spaghetti” strands.
- Meanwhile, in a large skillet, cook the bacon until crisp, stirring as needed.
- Remove the bacon pieces with a slotted spoon and place in a bowl lined with paper towels.
- To the bacon drippings, add the butter and brown sugar, and heat over medium until everything is melted and blended together.
- Add in the spaghetti squash strands, stir and heat through.
- Stir in the cheese and bacon until everything is well mixed.
- Serve alongside your favorite protein, or eat as is.
The original recipe for this tasty side dish can be found here.
- 3 boneless, skinless chicken breasts (about 1-1/2 pounds), thinly sliced
- 1/3 cup + 2 teaspoons cornstarch, divided
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 teaspoons toasted sesame oil
- 1/2 cup soy sauce
- 1/3 cup chicken broth
- 1/2 cup brown sugar
- 1/2 cup green onions, cut into 1/2-inch pieces
- Toasted sesame seeds, for garnish
- Place the sliced chicken and 1/4 cup cornstarch in a resealable plastic bag, and shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat.
- Add the chicken to the pan in a single layer, and cook for 3-4 minutes per side or until browned (this will likely need to be done in batches).
- Remove the chicken from the pan and place on a plate lined with paper towels.
- In the same pan, add the garlic and ginger, and cook and stir for about 1 minute.
- Add the soy sauce, sesame oil, broth and brown sugar to the pan and bring to a simmer.
- Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water.
- Add the cornstarch to the sauce and bring to a boil, cooking for about 1 minute, or until just thickened.
- Add the chicken to the pan, toss to coat in sauce and heat through.
- Stir in the green onions.
- Serve over cooked rice topped with toasted sesame seeds, and alongside some steamed broccoli, if desired.
The original recipe for this delicious Asian-inspired dish can be found here.
- 1 cup + 1 teaspoon flour
- 8 tablespoons unsalted butter, cold
- ½ teaspoon fine sea salt
- 2 tablespoons sugar
- ½ cup (125 grams) sourdough discard
- 1 teaspoon white vinegar
- 1/2 cup blueberry preserves (or your favorite flavor)
- 1 egg, lightly beaten (egg wash)
- ½ cup powdered sugar
- 2 teaspoons water
- Sprinkles, if desired
- In a medium-sized mixing bowl, whisk the flour, sugar and salt.
- Using a cheese grater, grate the cold butter into the flour mixture.
- With a pastry blender or fork, cut the butter into the flour until it forms large crumbles.
- Add the sourdough starter discard and vinegar to the mixture and use a fork to bring the dough together.
- Use your hands to form the mixture into a cohesive ball and press into a rectangular shape.
- Wrap the dough in plastic wrap and use a rolling pin to flatten it and smooth the edges.
- Place the dough in the refrigerator and let it chill for about 2 hours (and up to 24).
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a rectangle, with a 1/8-inch thickness.
- Cut the dough into four long strips.
- Brush the edges of the dough strips with the egg wash.
- Spoon about two tablespoons of the blueberry preserves on one side of each rectangle.
- Fold the dough over itself, and gently press the edges down.
- Use a fork and go around the edges of the pop-tart to press and seal the edges.
- Brush more egg wash over the top of each pop-tart.
- Transfer the pop-tarts onto the baking sheet and place in the oven.
- Bake for 20-25 minutes or until the crust is golden brown.
- Remove from the oven and transfer the baked pop-tarts to a cooling rack.
- Meanwhile, in a small bowl, whisk together the powdered sugar and water until thick and smooth.
- Once the pop-tarts are cooled, pour the glaze evenly over each one and top with sprinkles immediately (before the glaze hardens or they’ll just roll off) if using.
The original recipe for these adult-acceptable pop-tarts can be found here.
- 3 tablespoons olive oil
- 1 small onion, diced
- 1-1/2 tablespoons minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1–1/2 tablespoons red curry powder
- 1 teaspoon cumin
- 1 can (15 ounces) crushed tomatoes
- 1 can (13.5 ounces) coconut milk
- 2 cans ((15 ounces each) chickpeas, drained and rinsed
- Naan bread and cooked jasmine rice, to serve (optional)
- In a large pot, heat the oil over medium-low.
- Add the onions, garlic and crushed red pepper to the pot.
- Cook, stirring occasionally, until the onion is softened and deep golden, about 15 minutes.
- Increase the heat to medium, and add the curry powder and cumin, stirring until toasted, about 1 minute.
- Pour in the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release the any browned spices or onions stuck to the bottom.
- Add the coconut milk and chickpeas to the pot.
- Stir, reduce heat to low and let simmer until the sauce is thickened and the chickpeas are slightly softened, about 10 minutes, stirring occasionally.
- Season with salt and pepper, if desired, and adjust other seasonings as necessary.
- Serve over jasmine rice with naan.
The original recipe for this amazing meatless dish can be found here.
- 1 can (8 ounces) crescent rolls
- 4 ounces cream cheese, softened
- 1/4 cup everything bagel seasoning, more if you like
- Preheat air fryer (or oven) to 350 degrees.
- Unroll crescent roll dough and pinch together any perforations.
- Using a butter knife or spoon, spread the cream cheese evenly over the crescent roll dough.
- Sprinkle everything bagel seasoning (as much as your heart desires) over the cream cheese.
- Lay the dough horizontally (with the longest points running right to left) and cut the dough vertically into 10 equal strips.
- Roll each strip up snuggly.
- Lay the pinwheels in the air fryer basket (or on an un-greased cookie sheet if using the oven).
- Bake in the air fryer for about 7-8 minutes (flipping half way through), or until the crescent dough is nicely browned. If using the oven, bake according to the crescent roll package directions.
- Remove from the air fryer, allow to cool slightly, and enjoy.
The inspiration for these amazing everything bagel bites came from @kelseysfoodreviews on TikTok.
- 1 can (16 ounces) spicy jalapeño refried beans
- 2 cups medium or hot chunky salsa
- 1-1/4 cups prepared guacamole
- 1-1/4 cups sour cream
- 1 ounce taco seasoning
- 2/3 cup shredded Mexican blend cheese
- 1/2 cup sliced black olives
- 3 green onions, thinly sliced
- Over a medium-sized bowl, pour salsa through a sieve or strainer, reserving the liquid, and setting the “chunky” pieces aside.
- Add the refried beans to the reserved salsa juice and mix until well combined.
- Spread the refried bean mixture into an 8-by-8-inch baking dish (I used a 6 cup Pyrex storage container).
- Carefully spread the guacamole (you want this near the bottom and between layers so it doesn’t brown as fast) over the beans.
- Spoon the salsa over the guacamole.
- In a small bowl, combine the sour cream and taco seasoning mix and stir until well-blended.
- Spread the seasoned sour cream over the salsa.
- Sprinkle the cheese over the sour cream.
- Top with olives and green onions, then cover (with lid, if you have one, or plastic wrap) and chill for at least four hours.
- Serve with tortilla chips and enjoy.
The original recipe for this delicious dip can be found here.
- 1 can (16.3 ounces) refrigerated biscuits
- 2 packages (1 ounce each) fajita seasoning mix
- 2 bell peppers (any color), sliced into 1-1/2-inch pieces
- 1 small onions, sliced into 1-1/2-inch pieces
- 3 tablespoons vegetable oil
- 2 pounds (about 3-4) boneless skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons water
- 2-1/2 cups shredded Mexican cheese blend, divided
- Heat oven to 375 degrees and lightly grease a 13-by-9-inch baking dish.
- Separate dough into 8 biscuits, then cut each one into quarters.
- Place the biscuit pieces in medium bowl, sprinkle with 1/2 ounce of fajita seasoning, toss to coat, then set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Add the bell peppers and onions, and cook 3 to 5 minutes, stirring occasionally, until slightly tender.
- Sprinkle the peppers and onions with 1/2 ounce of fajita seasoning, and stir until well coated.
- Remove the peppers and onions to a plate and tent with foil to keep warm.
- Pour the remaining oil into the same skillet and heat over medium.
- Add the chicken pieces, cooking and stirring for about 10 minutes, or until browned and no longer pink in the center.
- Sprinkle the contents of the remaining fajita seasoning packet over the chicken, along with 3 tablespoons of water.
- Cook and stir the chicken mixture until the sauce thickens.
- Return the peppers and onions to skillet and stir until well combined.
- Spoon the chicken, peppers and onions into the prepared baking dish.
- Sprinkle with 1-1/2 cups of the shredded cheese.
- Top evenly with seasoning-coated biscuit pieces.
- Place the pan in the oven and bake for 20-25 minutes or until the biscuit pieces are thoroughly baked and light golden brown.
- Sprinkle remaining 1 cup of cheese over the top of the biscuits, return to the oven and bake 5 minutes longer or until cheese is melted.
- Serve hot, topped with sour cream and salsa, if desired.
The original recipe for this amazing Mexican-inspired casserole can be found here.