CHICKEN SAUSAGE VEGGIE “SPAGHETTI”

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Ingredients:

  • 1 large Spaghetti Squash
  • EVOO
  • 1 medium Zucchini
  • 1-2 cups Cherry Tomatoes
  • 1/4 Red Onion
  • Sea Salt and Pepper
  • 3 Applegate Organic Chicken Sausage Links
  • Organic Garlic cloves
  • Olive Oil Spray
  • Baking Dish
  • Frying Pan
  • Large Bowl

Directions:

  1. Rinse spaghetti squash and carefully stab with a knife to allow heat to escape.
  2. Cook spaghetti squash in the microwave (cuts cooking time in 1/2). Approximately 6 minutes on each side. The squash will be soft when cooked.
  3. Once squash is done, carefully remove from microwave, cut in half, and let cool (15-20minutes). Squash will be extremely hot. I would recommend using oven mitts.
  4. Preheat oven to 375 degrees.
  5. Heat a teaspoon of EVOO and garlic, add chicken sausage, and cook until brown.
  6. Rinse zucchini and tomatoes. Slice Zucchini (1/2 inch thick) and cut tomatoes into halves. Finely slice onion. Roast in baking dish with 1 tbs of EVOO for 20 minutes.
  7. Scoop seeds from spaghetti squash and fork into large bowl.
  8. Once veggies are done add to spaghetti squash with 1tbs of EVOO and sea salt & pepper to taste. Toss dish.
  9. Slice chicken sausage and add to dish.
  10. Enjoy!

2-3 servings

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BAKED GOAT CHEESE BITES

YUM

Ingredients:

  • 4 ounce Goat Cheese Log
  • ¼ cup Whole Wheat Bread Crumbs
  • 1 Cage-Free Egg
  • Olive Oil Spray
  • Small Bowl
  • Baking Sheet

Directions:

  1. Preheat oven to 350.
  2. Spray baking sheet with Olive Oil Spray.
  3. Crack and scramble egg in small bowl.
  4. Pour WW bread crumbs onto a clean flat surface.
  5. Slice off ¼ inch of goat cheese, dip in egg, and cover in WW bread crumbs. Goat cheese should be very cold!
  6. Place on baking sheet and repeat.
  7. Bake for 10-15 minutes.

2-3 servings