Tuesday, 29 April 2014

Veggie Stuffed Spaghetti Squash

I had never tried Spaghetti Squash before! I'm impressed! Really loved it.

To make the Sauce:

Berry Tomatoes  - approx 20, these were fresh from my garden
Fresh Basil - couple of handfuls
Fresh Garlic - 2 cloves sliced
Brown Sugar - approx 2 tablespoons
Balsamic Vinegar - approx 4 tablespoons

It turns out different every time as I never really measure the quantities. You can adjust to your own tastes after you make it a few times.

Combine and roast in the oven until caramelised. Blend until smooth.

How to cook the Spaghetti Squash:

Simple... Roast it in a 180 degree C oven until cooked, this will depend on the size of the squash.
 This one was approx 600 grams and I cooked it for around an hour.

What to do next:

Cut the squash in half and remove the seeds. 
Use a fork to fluff up the flesh which creates the noodles! 
Keep the skin to use as a bowl.

For the rest of the filling..

1 Onion diced
1/4 Red Capsicum diced
3 Button Mushrooms sliced
1/2 Zucchini diced
2 Tablespoons of Chilli infused Olive Oil

Saute until soft, add the sauce and the spaghetti squash. Mix to combine. Pop it all back into the skins and top with some Parmesan and Tasty cheese of your choice and throw it under the grill until the cheese melts.

Mustard Slow Cooker Pork Chops

I LOVE Slow Cooker Pork Chops and decided to do something different with them. We all loved them! Simple with few ingredients, Gluten Free and melt in the mouth!


3 Pork Chops
1/4 Cup Gluten Free Plain Flour
1 Teas Mustard Powder
1 Teas Garlic Powder
2 Teas Chicken Stock Powder
600 ml of Water
1 Onion Sliced
3 Button Mushrooms Sliced
2 Tablespoons of Olive Oil
Cracked Pepper

What to do:

Preheat the oven to 150 degrees C. Mix half the flour with the mustard & garlic powder. Coat the chops. Mix the other half of the flour with the chicken stock and water. Heat a Dutch oven on the stove top and add the oil. Leave the oil for a few minutes to heat up and then brown the pork chops on either side. Set aside and sauté the onions and mushrooms. Return the chops to the pan and cover with the mix of flour, water & stock. Stir to combine and deglaze the pan. Put the lid on and put the Dutch oven into the oven for approx 4 hours. Give it a stir every hour or so. Serve with mashed potatoes and steamed veggies!


Tuesday, 1 April 2014

Grilled Portabello with Dijon & Thyme Scrambled Eggs..

Grilled Portabello with Dijon & Thyme Scrambled Eggs..

2 Free Range eggs

1 Teas Dijon Mustard
1 Tablespoon of Low Fat Cottage Cheese
1 Sprig of Thyme
1 Portabello Mushroom 
Slices of Zucchini 

Brush the mushroom and zucchini with Olive Oil and place into a large ramekin or ceramic dish. Grill on each side for approx. 8 - 10 minutes or until tender. 

Whisk together in a microwave proof bowl, I use a coffee cup. Cook for 2 mins in the microwave stirring every 30 seconds. Top the Mushroom with the eggs and sprinkle with some more fresh thyme. 

Creamy delicious low fat breakfast... YUM!

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