Veggie Spaghetti

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1/2 Yellow Onion (diced)
• 6 Cloves of Garlic (diced)
• 1 cup Broccoli Flowerets (chopped into bite-size pieces)
• 3/4 cups Carrots (chopped into thin moons)
• 3/4 cups Fresh Spinach (coarsely chopped)
• 1 jar Spaghetti Sauce
• 2 cups Spaghetti Squash

 

Directions      

1.	Prep all of the ingredients.
2.	Place EVOO into a large pot over medium heat. Add garlic and onion. Sautee for two minutes or until translucent.
3.	Add sauce and heat for 5 minutes.
4.	Add broccoli, carrots, and spinach. Stir all ingredients together. Cover and let the sauce simmer for 30 minutes, stirring occasionally.
5.	Prepare pasta according to package ingredients.
6.	Place strained noodles on plate, ladle sauce on top.

Recipe adapted from here.

Tuna Stuffed Tomatoes

5 oz chunk light tuna in water, drained

½ lemon, juiced

¼ avocado, diced

½ Tbls fresh dill, chopped

2 medium tomatoes

salt and pepper to taste

Cut the tops off of two tomatoes and scoop out the seeds and the core with a spoon. Set aside.

Combine tuna, lemon juice, avocado, dill, salt and pepper.

Spoon into tomatoes and serve.

 

Recipe from here

Prosciutto Wrapped Asparagus

1 lb or 1 large bunch asparagus
4 slices bacon (be sure it's compliant!) or prosciutto
1 tbsp olive oil
1/8 tsp salt
1/8 tsp pepper

Preheat oven to 400. Wash and pat dry the asparagus. Separate into four equal sized bunches. Wrap each with bacon, overlapping the bacon as little as possible. This will prevent undercooked parts of the bacon and allow as much fat to render as possible. Use a toothpick if necessary on the underside of each bunch to help hold the bacon together. Lay each bunch on a slotted pan or use a cooling rack on top of a cookie sheet (this allows the fat to drip away from the bacon). Drizzle with olive oil. Place in the oven for 8-10 minutes or until the bacon is cooked well and the asparagus is crispy. Sprinkle with pepper and salt to taste and enjoy!

Serves 4

Recipe by @cookathomemom