Buffalo Spaghetti Squash Casserole

 Buffalo Spaghetti Squash Casserole.

Video Credit 

Ingredients 
* 2 cups pre-cooked chicken breast, shredded
* 1 large (or 2 small) spaghetti squash, baked in “rings”
* 2 tbsp olive oil
* 1 large egg
* 1/2 cup (or more) buffalo sauce
* Optional: add some ranch seasoning from Epicure
* Sea Salt (to taste)
* 1/2 cup celery/chopped/sliced
* Green onion (for sprinkling)

Instructions
SPAGHETTI SQUASH:
* Preheat oven to 400°F. Slice ends off the squash, then cut into rings.
* Use a spoon to scrape out the seeds.
* Place squash on lined baking sheet. Use hands to coat each ring w/ a little olive oil/salt/pepper.
* Bake for 30-40 minutes, flipping rings about half way. I love doing these in my Air Fryer helps with some caramelization of the squash - nom nom!  
* Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.

CHICKEN:
* While spaghetti squash is cooking, make shredded chicken. Pan fry on stove, cook in instant pot, or buy rotisserie chicken - once cooked shred/pull apart with forks or hand mixer.

CASSEROLE:
* In a medium bowl, mix together olive oil, egg, buffalo sauce of choice until well incorporated.
* In a large bowl, add cooked spaghetti squash, shredded chicken + buffalo sauce mixture until well combined. Stir in celery or any other add-ins.
* Pour contents in a greased 8×8 glass baking dish. Bake at 400 for ~25 minutes or until starting to lightly brown on the edges. You can broil at the end to get crispy if you want!

This is also tasty with some extra old Balderson cheese shredded on top. 

Bon Appetite

Margaret 

Live, Laugh, Love 

Be Totallyawake4-life

Low Carb Raspberry Coconut bars

 

Recipe adapted from here: 

Ingredients

Crust

• 1/2 cup butter
• 4 oz cream cheese
• 1 3/4 cup almond flour
• 1/4 cup coconut four 
• 1/3 cup sugar substitute
• 1 egg

Filling

• 1/2 cup sugar-free raspberry preserves (for test purposes I used Smucker's Sugar-Free Red Raspberry Preserves)
• 2 eggs
• 1 cup sugar substitute 
• 1/2 teaspoon almond extract
• 2 1/2 cups unsweetened coconut flakes

Instructions 

• Preheat oven to 375 degrees F. Line an 8c8 square baking pan with parchment paper, leaving an inch or more to hang over the edge for handles.
• Mix flour, butter, cream cheese, and sugar in a bowl until mixture is crumbly. Alternatively, you can use a food processor and pulse ingredients until crumbly. Add egg and process a few times until egg is incorporated. 
• Press crust mixture into the bottom of the pan. Bake 375 degrees F for 15 to 20 minutes or until golden brown. 
• Meanwhile, add eggs to a medium-sized mixing bowl and beat with a whisk. Add sugar, almond extract, and coconut flakes to the bowl. Stir until incorporated.
• Remove crust from oven and spread raspberry filling evenly over crust. Top with the egg and coconut filling, spreading evenly over the raspberry layer. 
• Bake for 20 to 25 minutes or until the top is golden brown. Allow bars to cool completely then remove from pan and cut into 20 squares.

These freeze well - place parchment or wax  paper between layers in freezer safe container and remove desired serving and let defrost before serving. 

Bon Appetite 

Margaret

Live, Laugh, Love 

Be Totallyawake4-life 

Chicken Caprese Casserole

 Drop me a 💗 if you’re a menu planner too? 

Now that the home childcare is closed I am not nearly as anal about it like Monday we are having this but I do sit down each Sunday to plan the 7 family dinners we will be having than I cook whatever I feel like from that list on any given day. 

Menu planning is especially important for me right now because Paul is still doing all the in person shopping since I can’t keep the mask in long enough to do a full shop so I need to make sure I have added everything I am gonna need cause he doesn’t have the same intuition to have his memory jogged in the aisle that we need something I forgot to put on the list - so if it’s not on the list he’s likely not to get it. Heck thanks to supply issues these days  sometimes even if it’s on the list he’s not likely to get it all …. like apparently slim pickings in the frozen veggie aisle poor Alex is getting so sick of salad as a side cause Paul can’t find some frozen veggies to toss his way 🙁 

If the pandemic had reinforced any skills it’s definitely the ability to learn to accept the things you can’t control and pivot as required to adapt! 

It was a slow lesson for me but I am getting there! 

 

Thankfully he just got home and found everything I needed to try this chicken caprese casserole recipe this week except the fresh Basil but I can add a drop of basil essential oil to compensate and add some spinach chopped for colour! With the no frozen veggies to be found I’ll figure out a side dish! I think air-fried asparagus might go nice!  

Bon Appetite 

Margaret 

Live, Laugh, Love

Be Totallyawake4-life 

What’s On Your Plate Wednesday

 What’s your favourite kind of salad dressing? 

Did you know making your own dressing could be SO EASY and QUICK?

Plus no need to have 12 different dressings taking up space in your fridge! Control the quality of your ingredients - a lot of store bought dressings use oils that are inflammatory to both the digestive tract as well as to your muscles/joints! 

I whipped up this dinner tonight for the family in under 30 minutes - the chicken was done in the BBQ and seasoned with Montreal Chicken spice from Epicure and served with Caesar salad!  

If you want to learn more about Epicure solutions and don’t already have a spicy crack dealer aka Epicure consultant - my friend the lovely Lisa  Maybery is a consultant and she can hook you up! 

Bon Appetite

Margaret

Live, Laugh, Love

Be Totallyawake4-life  

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