I had some leftover pumpkin from Halloween and didn’t want to waste it so I decide to roast the seeds and make some pumpkin soup!
- 2lb pumpkin, chopped into large chunks (remove skin and seeds)
- 2 medium onions, sliced
- 2 cloves of garlic
- 3 cups / 750ml chicken or vegetable stock
- 1 cup / 250ml low fat milk
- Salt and pepper
- Greek yogurt
- Roasted pumpkin seeds
- Combine all ingredients in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.
- Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender but make sure to let it cool for about 5 minutes so you do not ruin your blender.
- Season to taste with salt and pepper.
- Dollop with greek yogurt and toasted pumpkin seeds
Roasted Pumpkin Seeds
- Pumpkin seeds
- 1 teaspoon olive oil
- 1/2 teaspoon cinnamon
- 1 tablespoon brown sugar
- Pinch of salt
- Preheat oven to 300 degrees.
- Remove pumpkin seeds and place in a bowl with hot water for five minutes. Make sure to scrape all the excess pumpkin off the seeds. When seeds are placed in the hot water, this will help clean all excess grit off.
- Once seeds are clean, dry on a paper towel. Once dried, place seeds on a lined baking sheet with aluminum foil or parchment paper. Toss seeds in olive oil and spice mixture.
- Bake in the oven for 20-30 minutes, low and slow. Make sure to toss the seeds throughout the cooking process. Make sure to check on seeds because you do not want them to burn. Once they start getting slightly brown, remove from oven.
Since I am leaving for vacation on Wednesday, I wanted to make something quick, affordable, healthy and delicious that I could heat up and eat at work so I can focus all my time on packing and planning my trip. I had a bag of lentils in my pantry and I decided to make a big lentil salad with a ton of vegetables that I could eat during the workdays leading up to vacation. In my personal opinion, what made this salad was the mushrooms. I added in a ton of mushrooms and cut them very chunky which added a hearty element to the dish.
- 2 cups of lentils
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 cups mushrooms, cut in big chunks
- 2 tablespoons olive oil
- 1/4 cup parsley, roughly chopped
- 1/4 cup cilantro, roughly chopped
- Salt and pepper to taste
- Fresh lemon to taste
- 3- 4 cups of baby kale (3 cups seems like a lot but the greens will wilt down into a very small portion)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 lemon
- 1 tsp dried basil
- 1 tsp red pepper flakes
- 1 cup Brussels Sprouts, roasted
- 1 cup Broccoli, roasted
- Turn oven on 400 degrees and line a baking sheet with tin foil. Toss Brussels sprouts and broccoli in olive oil, salt, pepper and garlic powder and roast for 45 minutes. (I usually do this every Sunday and roast a huge batch of vegetables that I can add to my salads for the week). Once roasted, set aside.
- Cook lentils according to package. (I did not have broth on hand when making this, but I would recommend replacing water with chicken or vegetable broth while cooking the lentils to add more flavor). The lentils should cook for about 15-20 minutes.
- While the lentils are cooking, heat olive oil in a medium sized skillet on medium heat and add in garlic. Sauté for 3 minutes and add in mushrooms. Cook for about 5-7 minutes or until tender.
- Add in cherry tomatoes, kale, herbs, lemon and spices and cook for another 5 minutes.
- Toss in the cooked lentils, Brussels sprouts and broccoli. Top with more lemon juice, spices and herbs.
- Serve hot.
This Summer Vegetable Spaghetti Squash recipe is super easy to make and very inexpensive. Once you buy the Spaghetti Squash (I paid $4.00) you can add in any vegetables, herbs, cheese, etc, you have on hand! I was reading a BuzzFeed article on how to cut and cook Spaghetti Squash and now I will forever use this method! Click on the link for tips on how to cook Spaghetti Squash from BuzzFeed. Click here!
- 1 Spaghetti Squash
- 1/4 cup Parmesan Cheese
- 1 TBSP red pepper flakes
- 1 cup broccoli, chopped
- 1 cup Brussels sprouts, sliced thin
- 1/4 cup yellow onion, diced
- 1/4 cup cherry tomatoes, sliced in half
- 1/4 cup corn, frozen
- Handful of parsley, chopped
- Salt and pepper
- 1 TBSP dried oregano
- 2 TBSP chicken broth
- 1 TBSP dried basil
- 1 TBSP garlic powder
- 1 garlic clove, chopped
- 1 TBSP olive oil
- 1/4 cup mushrooms
- 1/4 cup zucchini, diced
- Cut Spaghetti Squash into rounds and place on baking sheet. Cook at 400 degrees for 40 minutes ( Found in BuzzFeed article).
- While the Spaghetti Squash is baking, heat a medium skillet with olive oil. Add in spices and onion. Sautee for 3 minutes. Add in broccoli, mushrooms, Brussels sprouts, cherry tomatoes and garlic. Sautee under tender, about 5-7 minutes (depending how crunchy you prefer them). Once the vegetables are cooked, add in zucchini and corn.
- Once the Spaghetti Squash is out of the oven, let cool for 10 minutes.
- After the Spaghetti Squash is cooled, start to peel off the outer layer of skin and shredd the inside. Place the Spaghetti Squash into the skillet, add in Parmesan cheese, parsley and chicken broth.
- Season with salt and pepper and additional spices if needed.
- Top with more Parmesan Cheese and parsley before serving.
For this recipe, I used the taco meat that I had leftover and froze from my Stuffed Zucchini Boat recipe. I defrosted the meat and then heated it up in a skillet with a little water. Once the meat was warm, I placed the meat in between beautiful Romaine lettuce leaves, topped it with low fat shredded cheddar cheese, a dallop of plain greek yogurt and some hot sauce. This meal took me 15 minutes to make and I had so much leftovers I brought it to lunch the next day.
This meal is a perfect example of how to buy products and get your money’s worth. I bought a package of ground turkey meat for $6.00 at the supermarket and used it in the Stuff Zucchini Boats and in these Taco lettuce wraps.