Recipe Box

yummy ways to use your box
Jun
07

Spaghetti Squash Taco Bake
Ingredients
  • 1 large spaghetti squash
  • 1 TBSP olive oil
  • 1 pound ground meat turkey beef, chicken
  • 1 can black beans
  • 2 TBSP favorite taco seasoning
  • 1 cup tomatoes chopped
  • 1/2 cup yellow onion chopped
  • 1 cup shredded cheese
  • fresh cilantro Optional
Instructions
  1. Preheat your oven to 400*F. Place your spaghetti squash halves on a baking sheet, insides facing up. Drizzle with the olive oil and bake for approximately 40 minutes until the center is tender. Allow to cool. (Or put them in the Instant Pot pressure cooker for 2 minutes on steam).
  2. While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is fully cooked. Once cooked, drain any grease out and add the taco seasoning, tomatoes, and onion and cook for 2-3 minutes or until the veggies have softened slightly.
  3. Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half. The result will be noodle-like strands of squash. Transfer the spaghetti squash to the skillet with everything else.
  4. Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted. Enjoy!
Recipe Notes

Photo and recipe from: http://blessherheartyall.com/spaghetti-squash-taco-bake


Jun
01

Roasted Balsamic Turnips
Ingredients
  • 1 lb turnips
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 1/2 tsp. dried thyme
  • Salt and freshly ground black pepper to taste
  • additional 1 tbsp. balsamic vinegar for finishing optional
Instructions
  1. Preheat oven to 450F. Spray a baking sheet with non-stick spray or olive oil.

  2. Cut them stem and root end off the turnips and cut in half lengthwise. Peel turnips with vegetable peeler, then cut into bite-sized pieces. Whisk together olive oil balsamic vinegar, thyme, salt, and pepper. Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they’re well-coated with the oil and vinegar.
  3. Spread turnips in a single layer on the baking sheet, arranging them with a flat side down. Roast turnips 25 minutes; then remove the pan and turn each one over so a different side is touching the pan. Roast about 10 minutes more, until turnips are softened and lightly browned.
  4. Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired. (This is the time to use that expensive aged Balsamic if you’re lucky enough to have some.) Season with a little more salt and fresh-ground black pepper and sprinkle with a little chopped parsley if desired. Serve hot.
Recipe Notes

Photo and recipe from: https://kalynskitchen.com/easy-south-beach-recipes-roasted/

 


Jun
01

 

Broccoli and Yellow Squash Stir Fry
Ingredients
  • 1 bunching onion thinly sliced
  • 1/4 teaspoon dried oregano crushed
  • 1 clove garlic minced
  • 1 - 2 tablespoons olive oil or cooking oil
  • 1/2 teaspoon toasted sesame oil
  • 2 cups broccoli flowerets
  • 1 lb yellow summer squash cut into small wedges
  • Lemon wedges
  • Fresh basil optional
  • Sea salt and pepper
Instructions
  1. Preheat wok over medium heat. Add oil to sizzle. Add onion, oregano, and garlic; stir-fry for 1 to 2 minutes or until onions are tender. Remove from wok or skillet; set aside.


  2. Add 1 tablespoon olive oil or cooking oil and the toasted sesame oil to wok. Add broccoli and squash; stir-fry for 3 to 4 minutes or until vegetables are crisp-tender, adding remaining oil if necessary. 

  3. Return onion mixture to wok; heat through. Serve with lemon wedges. Garnish with additional basil, if desired. Season with salt and pepper. 

Recipe Notes

Photo and recipe from: https://www.bhg.com/recipe/vegetables/green-and-gold-stir-fry/


Jun
01

 

Swiss Chard and Quinoa Patties
Ingredients
  • 2 cups cooked quinoa
  • 3 cups swiss chard chopped into smaller pieces
  • 1/2 cup parsley finely chopped or celery leaves
  • 1/2 cup red onion finely chopped
  • 1/3 cup flour
  • 3 large eggs
  • 2 cloves garlic minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon each salt, pepper,dijon mustard, maple syrup, and garlic powder
  • 1/4 teaspoon hot pepper flakes
Instructions
  1. Mix all of the ingredients in a large bowl, making sure that they're thoroughly combined. Let the mixture sit for 15 minutes before cooking.
  2. Once the patty mixture has rested, heat a flat bottomed pan over low-medium heat. Shape small patties of the quinoa mixture, about 8 cm wide and 2 cm high. Fry a few at a time (don't crowd the pan) in a teaspoon of oil. Flip once the first side is golden and set on a plate while you finish cooking the other patties. Serve warm with the avocado tahini dip. They will keep well in the fridge for three days.
Recipe Notes

Any green will work in this recipe.

Photo and Recipe from: https://occasionallyeggs.com/2016/08/quinoa-swiss-chard-patties-avocado-tahini-dip.html


Jun
01

Try this healthy alternative to alfredo sauce! Serve it with pasta or veggies. Make a white pizza. The sky is the limit on the uses.

 

Roasted Garlic Cauliflower Alfredo

Such a healthy alfredo alternative! Serve it with pasta or veggies. Make a white pizza. The sky is the limit on the uses. 

Ingredients
  • 1 medium cauliflower head chopped into florets
  • 1 head of roasted garlic
  • 1/2 cup broth or water reserved from cooking the cauliflower
  • 1/2 cup grated Parmesan cheese optional but recommended
  • sea salt and pepper to taste
Instructions
  1. Cut cauliflower into florets. Place in a large pot and fill with water or broth or an equal mix of both. Cook the cauliflower until tender.
  2. Remove from water and place on a large baking sheet. Let cool slightly before blending.
  3. Place cauliflower, roasted garlic cloves, half of a cup of the cooking water or broth and cheese in a blender. Blend until smooth. Add more liquid if your sauce is too thick to your likings.
  4. Taste the sauce and add salt and pepper to taste.
  5. Use the sauce right away or pour into a jar. Cover and refrigerate until ready to use.
Recipe Notes

Photo and recipe from: https://www.crunchycreamysweet.com/2015/07/13/roasted-garlic-cauliflower-alfredo-sauce/2/


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