Viral Cucumber & Sweet Pepper Salad

 Thank you to rachLmansfield for this good one...I've been making it on REPEAT! Give it a try-I don't even love cucumbers! I have been putting this on the side of every meal!

Ingredients

3 small mini cucumbers, sliced in small rounds

1 red bell pepper, orange red bell pepper and yellow bell pepper, sliced into small pieces

Ginger miso dressing, to taste

Everything bagel seasoning, to taste

Chili crunch oil, to taste

Instructions

Add cucumbers and peppers to a large bowl then add in desired amount of dressing, seasoning and oil, keeping in mind this tastes best day off so add however much you are eating then and enjoy!

Notes

*Store leftovers in fridge for 5 days but tastes best day off or it can get soggy

Mexican-Style Acorn Squash

 

Recipe and photo from Sweet & Spice Blog. What a great meal this time of year! I love this healthy alternative to pasta. It's full of good stuff and lots of flavor!

Ingredients

• 1 Acorn Squash
• 4 tbsp Olive Oil
• 1 lb Ground Beef
• 1 tsp Paprika
• 1/2 tsp Cumin
• 1/4 tsp Cayenne Pepper (or more to taste!)
• 1/4 tsp Salt
• 2 tbsp fresh Cilantro finely minced
• 1 small Yellow or Spanish Onion
• 1 clove Garlic minced
• 1 can Black Beans
• 1 can Whole Kernel Corn
• 1 cup Cherry Tomatoes quartered
• 1/2 cup Cheddar Cheese grated
• 1 Avocado sliced

Instructions

1. Preheat your oven to 400°F.

2. Cut your acorn squash in half (either length-wise or width-wise). Scoop out the seeds. Coat with olive oil, sprinkle with salt and pepper. Place in a linked baking dish and roast for 30 minutes until fork tender.

3. While the acorn squash cooks, mince your onion and place into a sauté pan with olive oil, cumin, cayenne, and salt and pepper to taste.

4. Sauté the onion until softened. Add in ground beef and cook until done. Add in the paprika and cilantro. Cook for 5 more minutes.

5. Add in the beans, corn, tomatoes, and 1/4 cup cheese. Stir to mix.

6. Remove the acorn squash from the oven when tender. Fill the whole in each squash with your beef and veggie mixture. Top with the remaining cheddar cheese.

7. Place stuffed acorn squash back into the oven for 10 minutes until the cheese is melted and sizzling.

8. Serve immediately with sliced avocado and remaining minced cilantro on top.

Sauteed Yellow Squash

So so amazing! You'll love it!!

Recipe courtesy of Rachael Ray

Ingredients
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional
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Directions
Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

Minestrone Soup

Ugh! Again with the turning of the pictures! What the heck?
My mom emailed me this recipe last week and I couldn't wait to give it a try! It was SOOOO yummy and all healthy stuff. And just so you know, this batch could feed an army, so you can either freeze some of it or cut the recipe in half...

3 tablespoons olive oil
3 cloves garlic chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups water
4 cups chicken broth
4 cups tomato sauce (2 cans)
1/2 cup red wine (optional)
2 cans canned kidney beans drained
1 (15 ounce) can green beans
2 cups baby spinach rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped fresh basil or 2 teaspoon dried basil
2 teaspoon salt
Pepper to taste
1 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.