Main Courses

Spaghetti Squash Taco Bowl

spaghetti squash taco bowl

Here’s a recipe I make ALL THE TIME. I have no idea how or why I haven’t posted it before….I guess it’s just such a staple around here that I take it for granted. But it’s solid, trust me. Even my husband is totally cool with this Spaghetti Squash Taco Bowl, and that’s saying something considering the response I usually get when I announce that we’re having spaghetti squash (or zoodles) for dinner.

My usuall M.O. is to prep a pound of ground turkey taco-style (with Ortega … it’s the only kind my family likes). I then split it up and put half (or maybe 60%) into the spaghetti squash bowls and set aside the other half for the kids’ tacos. So it’s kind of like preparing one meal for the whole family which is one of my #lifegoals. I can usually accomplish the one-meal-for-the-whole-family trick on two nights of the week … taco night and breakfast-for-dinner night. Open to suggestions on other family-friendly meals to try! (We have a 3 year old and a 6 year old). Read More

Smoked Gouda, Butternut Squash & Bacon Stuffed Shells

smoked gouda butternut squash bacon stuffed shells

Things have been prettttttty sloooow around here. Sorry about that, the holidays are always crazy and we’re not organized enough to plan and write posts months ahead of time. We’ll get there. Really. One of many New Year’s resolutions is to post a bit more regularly, so hopefully we’ll make good on that. 

I wasn’t planning on doing a recipe post … I was hoping to start 2017 with a brilliant and innovative DIY project, but this dinner turned out so well that I just had to write it up, before I forgot about it. 

This recipe was inspired by leftovers. After hosting several holiday gatherings, we were absolutely drowning in leftover cheese. Since I hate waste, I was brainstorming ways to use it up, ideally in the form of make-ahead freezer meals so that we wouldn’t have to eat 20 pounds of cheese all at once. With the butternut squash and spinach, this recipe is hearty, relatively healthy and super easy to pull out of the freezer and warm up on a cold winter’s night! Read More

Falafel Rice Bowls and Tzatziki Sauce

Falafel Rice Bowl and Tzatziki Sauce

These Falafel Rice Bowls (and tzatziki sauce) are a spin on the Greek Lamb Rice Bowls I posted a few weeks ago. On Mondays, much to my husband’s dismay, I try to make either a vegetarian or seafood dish (he’s generally not a huge fan of either). Falafel is one of the few vegetarian dishes that I can get away with serving. Usually I’ll serve falafel in some store-bought naan bread, with homemade tzatziki and a side salad. On this past Monday, however, I decided to change things up and apply the rice bowl model to our falafel dinner. It worked perfectly, and I loved the rice with the tzatziki sauce. Read More

Greek Rice Bowls

greek lamb rice bowl

Rice bowls are definitely having a moment (although it’s been going on for a while, so maybe it’s more than just a “moment”). Anyhow, I am a huge fan – we eat them once or twice a week. There’s obviously a template – rice, protein and/or cheese, veggies, beans, and some kind of sauce. But there’s so much room for creativity and experimentation with that.

For me, the sauce of a rice bowl is so key. Often it’s something pretty simple – like a thinned out guacamole. But sometimes I’ll put a bit more effort into it. Take this Greek rice bowl, for example. I went with the obvious sauce (and one of my faves): tzatziki sauce. I’ve posted the recipe on here before. It takes a little bit of work (mainly just planning ahead), but so worth it. This bowl would be awesome with souvlaki-style chicken, but since I had lamb on hand, I went with that.

Greek Rice Bowls

Serves 4

2 cups of prepared brown rice
1 14 oz can of chickpeas
1 lb of ground lamb
2 tsp Cavender’s seasoning

1/2 cup of feta cheese

1 recipe of tzatziki sauce

Cucumber-Tomato Salad
1/2 English cucumber, small chop
1 cup of tomatoes, small chop
1/4 cup of diced red onion
3 tbsp chopped fresh parsley
2 tbsp olive oil
1 tbsp red wine vinegar
1 squeeze of lemon juice
1 tsp honey
1/2 tsp salt

Parsley and lemon, for garnish

When I make this recipe, I generally make most of the components ahead of time. The tzatziki is best if it’s sat for at least four hours, in my opinion. And the cucumber tomato salad is best when it’s had a few hours for the flavors to meld.

For the salad, chop the tomatoes, cucumbers and red onion in approximately the same sized dice. Mix the vinaigrette (the olive oil, red wine vinegar, lemon juice, honey and salt) and toss with the veggies and parsley.

Prepare brown rice according to package directions. Brown ground lamb in skillet. Drain excess fat and return lamb to pan. Add Cavender’s seasoning.

Arrange the bowls. Start with rice, top with cucumber-tomato salad, chickpeas, and lamb. Drizzle with tzatziki sauce and sprinkle with feta cheese. Garnish with parsley and lemon wedges.


Chicken and Butternut Squash Coconut Curry

chicken butternut squash coconut curry

We had a bit of a cold snap last week. Meaning that the day temps were in the fifties. Which feels sooo cold once you get used to the early, warm springs in the South. Anyway, the “cold” weather had me craving something warm and hearty. We probably eat curry (or other Indian food) at least once a week. It’s always so satisfying and three out of four of us love it. Still working on the fourth.

I think part of the reason that I make curries so often is that they help me use up the random vegetables that I have on hand. (As discussed before I HATE waste!!)  I had a butternut squash that had been in the pantry for at least a couple of weeks and was on my “use up” hit list, so that went in. As did some spinach for color. And a can of diced tomatoes. And coconut milk  So, so good.

Chicken and Butternut Squash Coconut Curry
Serves 4


2 tbsp vegetable oil
2 tbsp curry powder
2 tsp paprika
1 onion, medium dice
2 cloves of garlic, minced
1 1 inch piece of fresh ginger, grated
2 skinless, boneless chicken breasts cut into chunks
1 tsp salt
2 cups of chopped butternut squash
1 can of coconut milk
1 8 oz. can of tomato sauce
1 14.5 oz. can of diced tomatoes (with juice)
2 tbsp sugar
handful of chopped cashews, for garnish


Heat oil in large saucepan. Add curry and paprika and warm/toast spices for a couple of minutes. Add onion, garlic and ginger, and stir until softened. Toss chicken chunks with salt and then add to pan. Cook for about 5-7 minutes, then add the rest of your ingredients. Turn heat to low, cover and allow to simmer for about 30 minutes. Serve over jasmine rice and top with some roughly chopped cashews for added texture. (Note: I’ve served it over spaghetti squash and zucchini noodles, which is a great option if you’re serving friends with dietary restrictions)

chicken butternut squash coconut curry