Monday, October 27, 2014

Love and Cream of Mushroom Spaghetti Squash


When I was younger, my mom used to make this cream of mushroom chicken dish that was my absolute favorite.

Although typically we would eat fresh, traditional Russian dishes, this dish, which was made from a can of Campbell's Cream of Mushroom soup, was a special treat.

I absolutely adored it.



So when I started thinking of it lately, I knew I would have to recreate it with a healthy spin. And I am SO glad I did. 

It's creamy, comforting and a perfect dish for cool, Fall nights. 

I first tried to make everything fresh b
ut I quickly realized this would be a great recipe to use leftovers for, specifically chicken and spaghetti squash.  (Follow the link for instructions on how to make fresh spaghetti squash)


This super quick meal has tons of flavor and so damn tasty.

Let's get cooking!

Tuesday, October 21, 2014

Love and Maple-Spiced Breakfast Sausage


While vacationing with my family this summer, I tried some breakfast sausage.

I'm sure I've had it before, but this was the first time in a while. And it was so delicious.
It quickly became something I wanted to order again and again. 

However, it is incredibly unhealthy. High fat, high sodium, and all sorts of other stuff. 

So when trying to come up with an idea for this month's Recipe Redux theme, Spooky Spices, I thought of trying to make my own version of breakfast sausage.



I  am not a big spice user. I will use a little here and there, but I have never really known what spices to use. Or how much to use. So I dug through the spices and through a little trial and error, came up with an awesome recipe.

The best part of cooking with spices is that you have so many ways of enhancing the flavor of the dish without adding the things that are bad for us. It's an important tool when learning to cook healthy foods. 

I am also all about sweet and savory dishes this Fall, so these little guys are no different.


In order to drop our fat content down, I used ground chicken. You can also use ground turkey, which might have a slightly higher fat content.  However, either is a good choice here! 

Lets get cooking! 


Wednesday, October 8, 2014

Love and Sweet Potato, Mushroom and Pesto Pasta

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.


Happy Fall everyone!

I love Fall! Its beautiful, the clothes are so comfortable, and of course, the FOOD.

 It's warm, savory and comforting.

Don't get me wrong, I love the fresh and sweet foods that come with Summer but I have a special place in my heart (and stomach) for savory foods.

Give me a pasta dish with something cheesy and I am in heaven. 

So of course when I found out that the Recipe Redux is hosting a challenge for National Pasta Month, sponsored by the National Pasta Association, I was EXCITED. 



There can be no better way to celebrate this amazing month than with this delicious combination of sweet and savory. 

Plus, we all know how much I love pasta, pasta and more pasta.

Pasta is the type of food that can be made in just a few minutes and is so versatile.

 You can add so many different ingredients to make it truly delicious and healthy.

It has gotten a bad reputation over the years, but it can be made very healthy and it is so easy to do so.

The most important part is to make sure you are using wheat or whole wheat based pastas, which are filled with fiber and protein which help you stay fuller, longer.

Add some veggies, a lean protein like chicken or fish, and you have a perfectly balanced and delicious dish.


What is even better is PESTO. I recently tried making it for the first time and I honestly don't know what took so long.

When you buy basil, it is usually less than 3 dollars and you get so much! 

I don't know about you but I have a seriously hard time keeping it alive. 

This is the perfect way to use up all that basil and preserve it for using it later.

Once you make the pesto, pour into an ice cube tray and freeze until you are ready to use it! 

Also IMPORTANT side note: Most pesto recipes are made with pine nuts, but jeez those little things are expensive. So I use slivered almonds here and it's just as good!


Easy, cheap and SO tasty.


Enough talking...Lets get cooking!