Recipes

 Spaghetti Squash with Parmesan & Herbs

Ingredients

  • 1 spaghetti squash
  • ½ cup parmesan cheese
  • 1 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste

Directions

  1. Use a knife to make small cuts all around the spaghetti squash; the larger the spaghetti squash the more cuts are needed. These perforations will allow steam and moisture to be released.
  2. Place on a microwave-safe plate and microwave for 15 minutes.
  3. Allow to cool for an additional 15 minutes. When the spaghetti squash is fully cooled, it should be soft and easy to slice through.
  4. Cut spaghetti squash in half. Use a large spoon to scoop out seeds. Use a fork to shred the squash into spaghetti strands.
  5. Over medium heat, add olive oil and garlic together and sauté for a couple minutes. Add shredded spaghetti squash, season with Italian seasoning, salt and pepper
  6. Sauté everything together for about 3 to 4 minutes, and top with parmesan cheese.

It’s Always Sunny in SLO

Ingredients

  • 1 tsp oil
  • ¼ cup quick oats
  • ½ cup water
  • 1 egg
  • ⅛ cup shredded cheddar cheese
  • 1-2 breakfast turkey sausage links, cooked and sliced
  • Salt and pepper to taste optional
  • Sriracha

Directions

  1. Start to heat a frying pan with the oil (The trick to sunny side up eggs is the hot pan!)
  2. Mix the water with the quick oats and microwave for 1 minute and 30 seconds Crack the egg onto the well heated pan slowly and cook the egg sunny side up (approximately 1 minute or until egg is cooked to desired consistency). Do not move the egg around once you crack it onto your pan!
  3. Remove the oatmeal from the microwave and mix in half the cheese. Add salt and pepper to taste.
  4. Sprinkle remaining cheese on top of the oatmeal, and add sliced turkey sausage and top with the sunny side up egg Drizzle with Sriracha (optional)

Mozzarella & Heirloom Tomato Pizza

pizza
photo by: Holland Chance

Ingredients 

  • 1 (13.8 ounce) can refrigerated pizza dough
  • cooking spray
  • 1 Tbsp of olive oil
  • 1 garlic clove, minced
  • 1 large tomato chopped
  • ¾ cup shredded part-skim mozzarella cheese

Optional

Top with fresh basil

Directions

  1. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12 x 9-inch rectangle. Lightly coat dough with cooking spray.
  2. Cook pizza dough according to package directions.
  3. Turn crust over. Drizzle olive oil and sprinkle with tomato and cheese.
  4. Cook for approximately 10- 15 minutes or until edges of the crust are golden brown and cheese is melted.

Butternut Squash Soup

squashsoup2
photo by: Holland Chance

Ingredients

  • 2 Tbsp olive oil
  • 2 cups chopped onions
  • 1½ tsp curry powder
  • ¼ tsp cayenne pepper
  • 6 cups frozen, cubed butternut squash
  • 3½ cups low-sodium chicken or vegetable broth

Optional

Plain yogurt and cilantro for garnish

Directions

  1. Heat oil in a large pot over medium heat
  2. Add onions.
  3. Cover, cook until soft, stirring often, about 5 minutes
  4. Add curry powder and cayenne pepper, stir 30 seconds
  5. Add squash and broth, bring to a boil. Reduce heat to medium low
  6. Cover and let simmer until squash is very tender, about 30 minutes
  7. Puree soup in batches in a blender or food processor until smooth and return to same pot.
  8. Season with salt and pepper, adding more cayenne if desired. (Can be made one day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving)
  9. Ladle soup into bowls, top with dollop of yogurt, if desired, and cilantro.

Strawberry Salad

salad
photo by: Holland Chance

Ingredients 

  • 1½ cups spinach
  • 5 sliced strawberries
  • 2 Tbsp walnuts or any choice of nuts
  • 2 Tbsp crumbled feta cheese
  • 1 Tbsp balsamic dressing

Directions

  1. Chop up spinach and slice strawberries.
  2. Toss spinach, strawberries, feta cheese, walnuts, and dressing in bowl.

Pumpkin Pie Overnight Oats 

overnightoats
photo by: Holland Chance

Ingredients

  • 3 Tbsp canned, unsweetened pumpkin puree
  • 1/3 cup rolled oats
  • 1/3 cup milk
  • 1/4 cup vanilla yogurt
  • 1 tsp cinnamon

Toppings

2 Tbsp of chopped pecans or walnuts

Directions

  1. Combine all the ingredients except for toppings in a pint size mason jar or container, mix thoroughly.
  2. Refrigerate oats overnight (or at least 5 hours).
  3. In the morning, add additional milk until desired consistency is reached, and add toppings.

Avocado Egg Salad Toast

avocado
photo by: Holland Chance

Ingredients 

  • 8 large hard-boiled eggs, coarsely chopped
  • 1 medium ripe avocado, slightly mashed
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2 cup chopped celery
  • 4 slices of whole-grain bread, toasted

Directions 

  1. Combine eggs, avocado, lemon juice, celery and salt in a medium bowl; mix well.
  2. Spread 1/4 of egg mixture onto each slice of toast.