Category: pasta dishes

meatballs & spaghetti squash

Have you ever had spaghetti squash? Well, it is just that – a squash and contains several nutrients like, potassium, vitamin A and folic acid. It is also very low in calories so like zoodles (zucchini noodles) it’s a great alternative to regular pasta.

Watch how I made it on my Instagram: https://www.instagram.com/stories/highlights/17978538517303720/

You should know that the outside skin of a spaghetti squash is very tough. Because I was in a hurry this evening, these are the steps I took to prepare it:

Spaghetti Squash
  1. Pierced the skin several times with a fork.
  2. Microwaved on high for 5 minutes.
  3. Cut it in half lengthwise and scooped out the seeds.
  4. Placed back in the microwave for another 5 minutes.
  5. Used a fork to pull the fibers apart which look like spaghetti strands.

spaghetti squash

makes 4-5 servings

  • 1 spaghetti squash, cooked and scraped into strands
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • 1 cup of milk
  • 1/4 cup to 1/2 a cup of cheese of your choice
  • Salt & pepper to taste
  • Optional: 1 tablespoon of grated Parmesan
  1. In a saucepan over medium heat add the butter and let it melt.
  2. Pour in the flour and stir to combine allowing the flour to cook for 1-2 minutes.
  3. Add the milk, a pinch of salt & pepper stirring or whisking until it becomes thick and bubbly.
  4. Add the cheese and turn off the heat.
  5. Pour half of the cheese mixture into each half of the spaghetti squash.
  6. Mix and coat all the strands with the cheese mixture.
  7. Place on a baking sheet and bake at 375 degrees for 15 – 20 minutes.

meatballs in marinara

makes 4 servings

  • 1 pound of 85/15 ground beef
  • 1 slice of bread
  • 1/4 cup milk
  • 1 tablespoon crushed garlic
  • 1 egg
  • Salt & pepper to taste
  • Chopped parsley to your liking
  1. In a mixing bowl, dump all the ingredients and mix with your hands.
  2. Form mixture into small meatballs and place in an oven safe dish.
  3. Bake at 375 degrees for 15 -20 minutes.
  4. Remove from oven and pour your favorite marinara sauce over, just enough to cover the meatballs.
  5. Place back in the oven for 10 more minutes.
  6. Serve with grated Parmesan on top.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

miracle noodles

I’ve made one other dish with these “miracle” noodles so I am still new to the ingredient but so far, they haven’t dissapointed.

What’s a miracle noodle? Miracle noodles are actually shirataki noodles which are made from the konjac plant or elephant yam which grows in Asia. The shirataki noodles are dubbed the “miracle” noodle because it can contain 0 carbs, 0 sugars and 0 fat! Additionally, shirataki noodles are not just made from the konjac plant, but actually from a dietary fiber called Glucomannan which is extracted from the roots of the konjac.

It gets better…Glucomannan has been studied and found to be an effective weight-loss supplement. TELL ME MORE!

You can find these noodles at your favorite health store like Sprouts or Whole Foods and I have also seen them on Amazon. Be warned, they smell slightly fishy coming out of the package, however you rinse them thoroughly, boil for a few minutes and then add them to any dish. The smell goes away after boiling. So now that you know what I know, check out my recipe below for your own taste of miracle noodles or watch me make it here step by step: https://www.instagram.com/stories/highlights/18061806805137079/

miracle noodles with beef

makes 4 servings

  • 2 packages of shirataki noodles
  • 2 top round steaks or any inexpensive cut of beef
  • Salt & pepper to taste
  • 1 tablespoon of oil
  • 2 cups of water
  • Veggies of choice. I used 4 mini bell peppers, 1/2 a red onion, a few grape tomatoes and one head of bok choy
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 tomato bouillon cube
  • 1 teaspoon crushed garlic
  • 1 tablespoon fresh ginger
  1. Start by rinsing and then draining the noodles. Put in a pot with 2 cups of water and boil for 3 minutes. Then drain.
  2. In a separate pan, season your steak with salt and pepper and cook on both sides about medium-well. Set aside to rest under foil.
  3. Chop up your veggies and add to the same pan the steaks were cooking in with oil.
  4. Next add the aromatics – soy sauce, fish sauce, rice wine vinegar, sesame oil, bouillon cube, garlic and ginger. Cook for a few minutes.
  5. Slice the steak against the grain in 1/4 inch slices.
  6. Add the noodles and steaks to the pan and stir to combine.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

chicken & veggie gnocchi

It’s Thursday night which means it’s another REMIX night in our household. Each week usually on Thursday, I will look in the fridge and pantry and pull out any leftover meats, veggies that we need to use up and add in a few fresh ingredients. The outcome, never planned is always delicious.

Tonight I had about a cup of cooked chicken left from the week. Definitely not enough to feed a family of 5 so I stretched it out with veggies and a frozen bag of cauliflower gnocchi I stashed away.

Don’t be afraid to remix it at your house and let the goal to not have waste be your motivation. Check out my Highlights on Instagram for inspiration:https://www.instagram.com/stories/highlights/17966190886283232/

chicken & veggie gnocchi

makes 4 servings

  • 1 cup cooked chicken
  • 1 zucchini, diced
  • 1/2 a red onion, diced
  • a cup of broccoli, florets separated
  • 1/4 cup frozen peas
  • 1 bag frozen gnocchi
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • Salt & pepper to taste
  • Red pepper flake to taste
  1. Heat a skillet to medium-high and add a tablespoon of olive oil.
  2. Add the onion, zucchini and broccoli and and cook until lightly brown.
  3. Add in the frozen gnocchi and stir to combine. You can also put the lid on to help the gnocchi cook through.
  4. Next add in the chicken and frozen peas and cooked until warmed through. Add S&P to taste.
  5. Lastly, sprinkle with a pinch of red pepper flake, drizzle in the heavy cream and top with Parmesan cheese.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/