Lately it seems like people are really talking about making changes in their lives that remind me of New Years’ Resolutions but doing it now rather than waiting. I completely agree! What is so magical about January 1st that we need to “wait” until that date to start eating healthier, starting a new workout plan, quitting a bad habit, getting bills under control…and the list goes on. I think we should start now and be better for the new year!
On that note, I want to start enjoying life and the little things that make me happy more. My absolute favorite quote is “Life is not measured by the number of breaths we take but the moments that take our breath away” so I’ve made a Fall Bucket List to enjoy a the wonderful things this season brings us.
Fall 2015 Bucket List:
Make homemade pumpkin creamer
Go for a hike and take a family picture
Eat a caramel apple
Make pumpkin popcorn
Watch Hocus Pocus
Bake pumpkin seeds
Make pumpkin bread & pumpkin cream cheese
Run through leaves
Eat an apple cider donut
Go apple picking
Take a fall road trip
Try a new restaurant
Make fall themed table decor
Eat pumpkin pancakes
Watch a scary movie
Make pumpkin risotto
Hand out candy for Trick or Treaters
What can you do today, tomorrow or this week to enjoy the little things in life more?
Don’t you just love this time of year? The leaves changing, the cooler temps, the house smelling wonderful with baked goods. I love baking and my husband loves apple crisp so I decided to make a lightened up version of it for him. He’s been so supportive of all the recent changes I’ve been making regarding my career and today I received an exciting offer so I thought apple crisp for dessert was a wonderful way to say thank you.
I got this recipe from Cooking Lightbecause I wanted a “healthier” version without corn flakes.
Combine flour sugar, brown sugar, salt and oats.
Then add chilled butter to the flour topping mixture.
For the filling, add flour and sugar
Then I pulled out our apple peeler/corer which is so much fun to use.
I don’t like to waste and I love the apple peel so I just snack on that will peeling the apples.
You end up with a beautifully sliced apple that is peeled and cored. Then slice into quarters.
Filling is then added to a pan that is lightly sprayed.
Then sprinkle the topping onto the apples.
I decided to add some of this Pumpkin Granola to add some more flavor and crunch to the topping as well.
We had our apple crisp with some Smores ice cream and it was delish! Thank you again to my wonderful husband for all your support! I am so excited to start my new job tomorrow. More on that later!
I have a super tasty and comforting fall recipe to share. I made this last night and my husband and I both loved it.
I found a recipe onlinethat I used as a guide with some adjustments to make this Stuffed Spaghetti Squash.
Start by slicing the spaghetti squash in half length-wise. This is seriously the hardest part of the whole recipe. I put the squash in the microwave for a few minutes to soften it up because I literally got the knife stuck in it on my first attempt to cutting it.
Scrape out the seeds and fibers from the squash.
In a pan over medium heat, saute the onion and minced garlic in some olive oil until lightly browned.
Add the ground turkey and cook until browned through.Place the 2 halves cut side down in a pan and add about an inch of water to the pan.
Roast the squash at 400 degrees for 45 minutes or until soft and can be easily poked with a fork. Then in a small bowl, mix cottage cheese with garlic salt and parsley.
Once the squash is cooked, let it cool and scrape out the spaghetti strands while leaving about a half inch border. Add a layer of the cottage cheese mixture to each squash.
Add the cooked spaghetti strands to the ground turkey mixture along with the diced tomatoes and simmer.
Then add a layer of the ground turkey mixture to the squash on top of the cottage cheese mixture.
Repeat another layer of the cottage cheese and another layer of the ground turkey mixture.
Cook for another 15 minutes then add a layer of mozzarella and parmesan cheese and broil for 5 minutes until golden brown. Then enjoy!
Stuffed Spaghetti Squash
Makes 2 servings
1 spaghetti squash
1 teaspoon olive oil
1 white onion, diced
1 tablespoon minced garlic
1 pound ground turkey
1/2 teaspoon garlic salt
1 (15-ounce) can diced tomatoes
1.5 cup fat free cottage cheese
1 tablespoon parsley
1 cup shredded mozzarella
Preheat the oven to 400°F. Cut the squashes in half and remove the seeds. Lay them cut-side down in a roasting pan and add about an inch of water. Roast for 45 to 60 minutes, until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle.
While the squash is roasting, warm the olive oil in a high-sided skillet or saucepan over medium-high heat. Stir in the onions and cook until translucent, 5 to 8 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the ground turkey. Cook until well-browned, breaking up the beef into small crumbles, 5 to 8 minutes. Stir in the diced tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready, 5 to 20 minutes. Taste the sauce and add more salt if desired.
Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the cottage cheese, the parsley and garlic salt.
Use a spoon to spread 1/2 cup of the cottage cheese evenly over bottom of each shells. Spoon a fourth of the tomato-squash mixture over top of the ricotta. Top with another layer of cottage cheese and tomato sauce, using up the rest of both.
Bake the shells for 15 minutes at 400°F. Sprinkle the mozzarella over the tops of the squashes and bake for another 15 to 20 minutes, until the cheese is bubbly and browned in spots. (For a more golden top, run the squashes under the broiler for a minute or two.)