My daughter and I really like shrimp cooked in butter over spaghetti squash.

Avocados
Tomatos
White Onion
Iceberg Lettuce
Sour Cream
Colby & Monterey Jack
Ground Beef


Mexican "Lettuce" Tacos

Ok Bacon and Brussel Sprouts

About 10oz brussel sprouts
4oz (or more) of bacon
1 small onion chopped
Bacon fat

Preheat oven to 375. Wash and peel off any loose leaves from the sprouts. Cut off the bottoms and cut the sprouts in half. Cook the bacon till crispy. Once the bacon is done take it out and sautee the onions in the bacon fat for about 4 minutes. Take the onions out, add a couple more dollops of bacon fat and saute the sprouts for about 6 minutes. Put the pan with the sprouts in the oven for about 30 minutes, then add the bacon and onion back in. Stir and cook for another 10-15 minutes.

Enjoy!



Baked spaghetti squash mac n cheese

2 small spaghetti squash, cooked and de-noodled
1/2 Kielbasa or 2 smoked sausages
1 tbsp butter
1/4 cup diced onion
2 tbsp corn starch or guar gum
2 cups whole milk
1 cup chicken broth
12 oz sharp cheddar cheese
3-4 cups baby spinach

Melt the butter in a sauce pan, cook the kielbasa till they start to brown. Take them out and saute the onions for about 2 minutes. Stir in the corn starch or guar gum. Reduce heat to low and cook for about 3 minutes. Add the milk and chicken broth, whisking together and bring it to a boil. Once it becomes smooth and thick, add cheddar cheese and mix well till all the cheese is melted. Add the kielbasa, spaghetti squash and baby spinach. Pour into the baking dish and bake about 25 minutes or until bubbly.

Enjoy!

Here is something easy to make, and they are great. Bacon wrapped stuffed jalapenos. Jalapenos sliced lengthwise and cleaned of all seeds. Fill with cream cheese, then wrap a slice of bacon around it. Bake on cookie sheet. I use parchment paper for easy clean up. Bake at 350 until bacon is done. Yummy!!

djgreen1968 wrote: »

Here is something easy to make, and they are great. Bacon wrapped stuffed jalapenos. Jalapenos sliced lengthwise and cleaned of all seeds. Fill with cream cheese, then wrap a slice of bacon around it. Bake on cookie sheet. I use parchment paper for easy clean up. Bake at 350 until bacon is done. Yummy!!

I so want to make some of these. Do you use fresh Jalepeno's or the canned/pickeld variety? (I like both)

Thanks for recipe,

Dan the Man from Michigan

djgreen1968 wrote: »

Here is something easy to make, and they are great. Bacon wrapped stuffed jalapenos. Jalapenos sliced lengthwise and cleaned of all seeds. Fill with cream cheese, then wrap a slice of bacon around it. Bake on cookie sheet. I use parchment paper for easy clean up. Bake at 350 until bacon is done. Yummy!!

I cooked them tonight! Wonderful. I am going to post as a new topic.

THANK YOU!

Dan the Man from Michigan

KnitOrMiss wrote: »

Alliwan wrote: »

Acorn and butternut squash are so good but too high i carbs for me but I have a butternut/bacon/chickpea crockpot soup recipe and a stuffed acorn squash with quinoa recipe if you like quinoa, altho you could sub that for more meat and/or couscous if you want.

I've got a can and a bag of uncooked chickpeas in my cabinet, and my guy is currently burned out on hummus, so I would positively love the butternut/bacon/chickpeat crockpot soup recipe! I might be able to have a small portion with some extra fat on top, and that would give him a week's worth of lunches! Thanks in advance, whenever you have time to look it up or post it.

Slow Cooker Butternut, Chickepea and Bacon Soup

3 Tbsp olive oil
1 medium onion
2 cloves garlic
2 Tbsp tomato paste
1/4 tsp red pepper flakes
6 cups water, divided
1 1/2 cups dry chickpeas, rinsed
1 lb butternut squash, peeled, seeded and cut into large pieces
1 bunch swiss chard or fresh spinach
10 slices cooked bacon, crumbled

Heat olive oil in a skillet and sautee the onion and garlic until they are soft and golden brown. Stir in the tomato paste and red pepper flakes, cook 1 minute. Stir in 1/2 cup of water, scraping up all the bits on the skillet and transfer the whole thing to a slow cooker. Add chickpeas, squash, chard stems if using and the remaining water. Then cover and cook on low for 8 hours. Just before serving, lift the lid and stir in the chard leaves or spinach and crumbled bacon bits. Cook for 10 more minutes. Serve topped with cheese and sour cream.


I havent eaten this in awhile because I developed a nightshade allergy seemingly overnight but it was amazingly good. Now id cut the water a bit and add a cup or two of heavy cream at the end with the spinach. Would make it more fat friendly.