Butternut squash for 59 cents at Aldi?! Clearly, fall is here!
Butternut squash + turkey hash
- butternut squash
- ~3 oz lean ground turkey (mine is 93/7)
- oil (I used both EVOO and canola)
- cinnamon, salt, any other seasonings optional
- Cut butternut squash into large chunks and microwave face down with a small amount of water to steam. I overcooked mine…best idea is to do it for 4-5 minutes so it’s not completely cooked, then cut into bite-size chunks.
- Coat a pan with EVOO on medium heat, sauteeing diced onion and butternut squash until the onion is mostly translucent.
- Add the rest of your oil (here’s where I used canola), throw in the turkey (crumbled up) and spinach until the turkey is cooked through and the spinach is wilted.
- Turn heat up to medium to crisp it up a little and add a couple big shakes of cinnamon and salt to taste.
Happy fall! :)
I have a GIANT bag of potatoes in my kitchen that I’m trying to keep from going bad. I love shredding them for hash browns and just frying a couple eggs to go on top, but that meal is starting to get boring, so tonight for dinner I decided to mix it up…
Salmon rosti (fish cakes)
- about 1/3 cup of canned salmon (mine is wild pink salmon)
- 1 cup shredded potatoes
- 1 egg
- Dijon mustard, salt, pepper
- oil or fat of choice (I used canola oil with a pat of butter)
- ketchup (optional)
- In a bowl, mix the potatoes and salmon together and crack in an egg to bind the whole thing into a batter.
- Add in a generous squirt of Dijon and salt and pepper (you can err on the side of seasoning too little because you can always add more when it’s cooked).
- Heat a pan on medium and add in oil/butter, then add potato/salmon/egg mixture.
- Let it cook until edges are browned and you can flip it in small sections to create several little cakes.
- Once the other side is browned, you’re good to go!
- Serve with ketchup if you want. I also steamed some broccoli on the side and added salt and pepper to everything.
I make a huge pot of dried beans every week to eat in my lunches and dinners. Endless possibilities, but sometimes I get in a rut and just eat the beans straight along with corn tortillas (another staple for me). Today, since I’m off from work, I stepped up my game a little…
Dijon bacon + beans
- 1/2 cup cooked pinto beans (I used cooked dried ones but canned are fine)
- 2 handfuls of baby spinach
- 2 tbsp of crumbled or chopped bacon (probably equivalent of 1 strip)
- Dijon mustard
- 2 corn tortillas (optional)
- Microwave or heat in a pan: beans, spinach and bacon.
- Add in a squirt of Dijon and heat again til warm. Stir it all together.
- Serve with corn tortillas on the side!
Super, super easy and tasty. Another great idea would be to add a little brown sugar or maple syrup to make these more “baked beans” flavor. The bacon I used was already crumbled so it had a little brown sugar in it. And while I am an advocate of bacon in everything, it can easily be left out if you don’t eat or like bacon!
I’ve been super into “cake in a mug” recipes lately. It’s easy, quick, microwaveable and it means there’s no way I’ll accidentally eat a whole cake! Plus, since I don’t really eat gluten anymore, I don’t think a whole gluten-free cake would be that appealing. So I give you tonight’s creation…
Coconut mug cake + PB “frosting”
- 3 T coconut flour
- 2 T brown sugar
- shake of baking powder
- 1 egg
- couple splashes of almond milk
- 2 tsp peanut butter
- 2 tsp cream cheese
- spoonful of maple syrup
- Mix coconut flour, sugar, baking powder, egg and milk in a small bowl.
- Grease or spray a small mug or jar and pour batter in. Microwave on full power for about 1:30-2:00.
- Slide it out of container and onto a plate–there’s your cake part!
- In a separate container, mix the peanut butter, cream cheese and maple syrup. You could also use Greek yogurt! That’s your frosting. :)
Came home from work feeling super hungry and very unmotivated to cook. I even told my dad on the phone that I thought making eggs sounded like too much work! He asked if I had any zucchini, which I did. I’ve been eating it raw all week (it’s one of the veggies that makes me gag if I eat too much of it raw). His suggestion…
Zucchini Pancake + Eggs
- zucchini (I used about 2/3 of a normal-sized one)
- 2 large eggs
- 2-3 T flour (I used gluten-free, but normal works fine too!)
- salt, pepper
- baking powder
- oil or butter (or both)
- Grate zucchini into a bowl (probably about 2/3 cup, but any amount will do.)
- Add salt, pepper, a small amount (1/2 tsp?) baking powder, ONE of the eggs, and the flour. Stir into a batter.
- Pour a small amount of oil or butter into the pan (I used canola to coat the pan and a pat of butter for flavor). Add zucchini pancake batter. Cook on medium-high. Edges will start to brown.
- Eventually, once it’s solid enough that you can run your spatula under the edges, flip one end of the pancake onto the other — like folding an omelet. In the empty space, add another pat of butter and crack in your second egg. Let both cook on medium heat until done.
- Pop ’em onto a plate, add ketchup or whatever…and eat!
Ideally, I would have added in some Romano or Parmesan cheese to the pancake batter, but I didn’t have any. Cheddar or a strong cheese would be great too, or even Gruyere…but let’s be honest, ain’t nobody got money for that. ;)