A few days ago I found a link for One-Pan Pasta circulating around on Facebook and said I have to give it a shot.  It looked tasty and sounded damn simple.  The original link is available here: Lottie + Doof.

I modified it slightly when I cooked it and I must say, it came out AMAZINGLY well.  It was absolutely delicious.  I had a long weekend and let me say, it does make a difference as opposed to keeping everything separate.

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This is a recipe I shamelessly stole from Steve Caruso from Facebook during a power outage last week.  I modified it slightly because I had a surplus of apples.  It’s a delicious breakfast pudding that can be modified to be sweet, savory, or a base for other things.  Enjoy!

Kitchen Stuff Needed:
– Cast iron pan
– Range top
– Oven

Ingredients Needed:
– 3 large eggs
– 1 cup milk
– 1 cup flour
– 1/2 teaspoon salt
– Enough oil to coat bottom of pan and then some (I used olive oil, about 2 Tbsps initially and then poured out about half of it)

Optional Ingredients (used for the apple version):
2 teaspoons sugar
1 tsp cinnamon / pumpkin spice
1/4 teaspoon vanilla extract
2 medium apples, sliced to medium thickness, then chopped into 4ths

Alternative Ingredients:
Or herbs and spices
Finely chopped prosciutto or porkroll
Veggies

If you use whole sausages in it it makes Toad-in-the-Hole. It’s versatile. The one above is “plain.”

How To:

1. Preheat oven to 450 degrees.
2. Whisk/beat eggs, milk, flour, salt, sugar, cinnamon/pumpkin pie spice & vanilla together in a bowl until thoroughly mixed.
3. Set down batter to rest for at least 10 minutes.
4. While batter’s resting, put cast iron pan on the range with the oil in it and heat it slowly over the 10 minutes, making sure it doesn’t *quite* reach the smoke point for the oil you’ve used.
5. When time’s up, pour the batter into the pan.
6. Gently place apples into the pan also at this time.
7. Place pan in oven.
8. Bake for 15 minutes (10 minutes if you don’t like a crispy crust). If your oven does not have a window, DO NOT PEEK during this time. It’ll fall like a soufflé.
9.  Turn temp down to 350 and bake for another 10 minutes.
10. Check it. (If you don’t have a window, peek *quickly*. If too much steam escapes and it’s not ready it’ll fall.) It should be crawling out of the pan. That means it’s done. It won’t crawl as high if you added toppings.
11. Pull it out and pierce it with a knife where there are obvious bubbles, otherwise as it cools it’ll shrink.
12. Serve immediately in the pan, cut like a pizza.

Nutrition Information:
Recipe Totals:

• 1,184 Calories
• 45 Grams of Fat
• 43 Grams of Protein
• 158 Grams of Carbs
• 14 Grams of Fiber
• 59 Grams of Sugars

Per Serving (1/8th of recipe):

• 148 Calories
• 6 Grams of Fat
• 5 Grams of Protein
• 20 Grams of Carbs
• 2 Grams of Fiber
• 7 Grams of Sugar

Hey everyone!  It’s my favorite time of year, Fall!  And with Fall here comes Fall foods.  One of my recent favorites is squash.  And lately we’ve heard a lot about Spaghetti Squash, so I took the time and wrote up a very simple recipe for Spaghetti Squash for you.  This is a recipe to just get the Squash done.  How you dress it is entirely up to you.  My advice is to keep it simple: the Spaghetti Squash is DELICIOUS on it’s own.

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This is a recipe I once again shamelessly steal from another site, Skinny Taste.  It is delicious and SO easy to make.  I made a double because I wanted enough to last a week.  Here’s what I used:

• 2.6 lb (40oz) 99% Fat Free Ground Turkey Breast
• 2 Large White Onions
• 2 (28oz) cans of diced tomatoes (56oz total)
• 2 (16oz) cans of tomato sauce (32oz total)
• 2 (4.5oz) cans of chopped chilis, drained (9oz total)
• 2 (15oz) cans of chickpeas, undrained (30oz total)
• 2 (15.5oz) cans of black beans, undrained (31oz total)
• 2 (15.5oz) cans of small red beans, undrained (31oz total)
• 4 tbsp chili powder

For the toppings:

• Red Onion, chopped
• Fresh Cilantro, chopped
• Cheddar Cheese, shredded

Directions:

1. Chop and slice turkey, then brown it in a skillet with the onions.
2. Cook the turkey until no longer pink.
3. Add beans, chilies, chickpeas, tomatoes, tomato sauce, and chili powder to the crock pot and mix well.
   
4. Drain fat from the pan, and transfer the turkey to the crock pot.
   
5. Cook on high 6-8 hours.
   
6. Garnish with onions, cilantro, and cheese (these ingredients not factored into the recipe nutrition info).
   

Made about 20 servings of roughly 3/4 a cup (205 grams) for me.

Nutrition info: 215 Calories, 3 Grams of Fat, 23 Grams of Protein, 28 Grams of Carbs, 9 Grams of Fiber, 6 Grams of Sugar.

This recipe will warm you to the very core, but isn’t overly spicy.  Add some chopped jalapenos or some hot sauce to get that bonus kick.

Enjoy! 😀

This is a recipe I am shamelessly stealing from Paleo Grubs because it is fucking delicious AND healthy.  I modified it a bit because I thought it would be delicious with just a little bit of shredded cheddar added on.  Turns out I was right.  It does add about 90 calories and 7 grams of fat per serving, so feel free to omit it if you want.  It’s worth it in my book.

Ingredients:

• 4 Bell Peppers (about 24oz total; any color, the supermarket had a pack of 4 multi-color which was perfect for me!)
• 8 Large, Grade-A Eggs
• 2 Cups of Chopped, White Mushrooms (size after chopping, weight after chopping was approximately 6 oz)
• 2 Cups of Chopped Broccoli Florets (size after chopping, weight after chopping was approximately 6 oz)
• 1/2 Tsp Cayenne Pepper
• Salt and Pepper, To Taste
• 3/4 Cup of Shredded White Cheddar (I used Nature’s Promise Organic)

Directions:

1. Preheat Oven to 375 F.
2. Dice up your mushrooms and broccoli into small chunks.
   
3. Crack eggs into a bowl.  Sprinkle cayenne pepper, salt, and pepper onto eggs.  Beat together with a whisk until consistent.
   
4. Mix the eggs and chopped veggies together into a big bowl.
5. Slice the peppers in half.  Try to ensure a flat side.  Green and Red Peppers seemed to be mostly symmetrical which allowed flat bottoms.  I had problems with the Orange and Yellow Peppers.
   
6. Fill the peppers with the mixture of broccoli, mushrooms, and cheese.   I used a 2/3 cup measure and it seemed to fill each pepper pretty well!
   
   
7. Place the peppers on a baking sheet and bake for approximately 35 minutes.
   
8. After 35 minutes, pull the peppers out and top them with the shredded cheese.
   
9. Bake for an additional 5 minutes, until the cheese has melted and is just starting to brown.
   
10. Let cool for approximately 5 minutes.
11. Slice in half, top with hot sauce (optional but delicious). Enjoy. 🙂
    

Serves approximately 4 (1 pepper each).

Nutrition Info:

296 Calories, 18 grams of fat, 22 grams of protein, 16 grams of carbohydrates, 6 grams of fiber, 8 grams of sugar.

Enjoy folks!  This one is pretty damn tasty!