Tag Archives: fall favorite
Video

Spicy Mushroom Ramen Tutorial

7 Nov

The YouTube Channel is UP & RUNNING!!!
Enjoy the first flipogram to make an easy dinner

XO-
Mrs. Training

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Mushroom & Pesto Spaghetti Squash

4 Nov

Happy Monday Readers! I could eat Pasta everyday, but then, well… I’d look like I eat pasta everyday. Spaghetti Squash is what they serve in Carb Rehab. You can cook it and eat with EVOO & Parmesan or with Meatballs & Marinara. It’s truly amazing and takes on the flavor of whatever it is topped with. You can also cook a few ahead of time and refrigerate them to make dinner time quick and easy. I hope you love my Fall Favorite as much as I do!

MUSHROOM & PESTO SPAGHETTI SQUASH

INGREDIENTS

  • 1 Spaghetti Squash
  • 1 TBSP Extra Virgin Olive Oil
  • Kosher Salt & Pepper
  • 4 Cloves Minced Garlic
  • 1/2 Cup Alfredo OR Mashed Avocado
  • 1 Cup Basil Pesto
  • 8 Oz Sliced Crimini Mushrooms
  • 1/4 Cup Low Fat Mozzarella (Optional)
  • Fresh Cut Basil

DIRECTIONS

Pre-heat your oven to 375 degrees.  Using a baking sheet either lay down aluminum foil or your Silpat, mine is from Martha Stewart for $24.99. (You can really find these anywhere that baking/kitchen gadgets are sold, they are awesome and every kitchen should have one.)

Cut your Spaghetti Squash horizontally in half. Using a large spoon scoop out all the seeds and stringy flesh. Drizzle with Extra Virgin Olive Oil OR spray with your Misto. Sprinkle Salt & Pepper all over, then turn them over so the inside is faced down. Cook for 35-40 Minutes.

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Turn them  “Spaghetti Side” up and let them cool for 5 Minutes. While it’s cooling turn your oven to BROIL.

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Using a fork, flake up all the Spaghetti.

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In a Medium sized skillet, over Medium High heat add 1 TBSP of EVOO, Minced Garlic and your Sliced Mushrooms. I prefer to slice by hand so that I can make sure they’re thin and cook quickly. Sauté for 4-5 Minutes.

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Then add your Pesto Sauce. You can add Alfredo Sauce or Avocado to make creamy. Cook for 3 Minutes.

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Divide the Mushroom/Pesto Mix on the 2 Squash halves.

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You can  top with Mozzarella or not, either way is delicious. Place in the Broiler for 4-5 Minutes.

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Top with your Fresh Basil. You can either cut in half…

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…or scoop out to plate either way is great.

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This spaghetti squash can be topped with anything that you would put on regular spaghetti. Red sauce, meatballs, sausage, other vegetables… Anything you want, without the carb guilt 🙂

Happy Meatless Monday!

-Mrs. Training

Healthy & Hearty Chicken Tortilla Soup

29 Oct

It’s starting to actually feel like Fall here in Northern California. As soon as it gets cold I want soup it’s delicious and easy to make. Chicken tortilla soup is one of my favorites, there’s so much flavor, you can make it spicy (add diced jalapeño when sautéing vegetables :)) and like chili you get to add avocado, chopped onions and cheese too. Oh, and it’s really healthy so fill yourself up and don’t feel guilty 🙂

CHICKEN TORTILLA SOUP

INGREDIENTS

  • 1/3 Cup Extra Virgin Olive Oil, Divided
  • 1 Yellow or Red Onion Diced (Either works, whichever you prefer)
  • 1 Red Bell Pepper Diced
  • 1 Green Bell Pepper Diced
  • 4 Cloves of Minced Garlic
  • 3 Large Boneless Skinless Chicken Breasts
  • 1 TBSP Ground Cumin
  • 1 TBSP Chili Powder
  • 1 TBSP Granulated Garlic
  • 1/2 TBSP Kosher Salt
  • 1/2 TBSP Cracked Pepper
  • 10 Oz Can of Diced Tomatoes with Green Chiles
  • 8 Oz Can Fire Roasted Green Chiles Diced
  • 64 Oz Chicken Stock
  • (2) 14 Oz Cans of Black Beans Rinsed
  • 14 Oz Can of  Corn Kernels
  • 1/4 Cup Chopped Cilantro

OPTIONAL TOPPINGS

  • Tortilla Strips
  • Avocado
  • Diced Red Onion
  • Cilantro
  • Lime
  • Mexican Blend Shredded Cheese

DIRECTIONS

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In a Large Stock Pot over Medium High Heat, add half of your EVOO. Add the Diced Onion, Red & Green Bell Peppers and Minced Garlic sauté for 5 Minutes.

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In a Large Skillet over Medium High heat add remaining EVOO and Chicken Breasts. On both sides of the Chicken sprinkle the Ground Cumin, Chili Powder, Granulated Garlic, Salt & Pepper. Cook for 4-5 Minutes on both sides.

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Using your handheld mixer, Shred the chicken breasts.

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In your Large Pot, add Diced Tomatoes, Diced Green Chiles, Chicken Stock, Black Beans, Corn Kernels and Cilantro. Cover the Pot, bring to a boil and then reduced heat to low. Simmer for 40 Minutes. Before you serve it add more Salt & Pepper to your taste.

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Put together a plate for all your Toppings so that everyone can easily personalize their bowl.

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This can also be made in your Slow Cooker so that you can have dinner ready when you get home from work. Enjoy! Stay warm!

Have a Safe & Happy Halloween Everyone!

XO GMW

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