Healthy Homemade Spaghetti O's- I pinned it, then tried it

I pinned this recipe, then I tried it. First things first, because I don't like to set people up for disappointment-

This doesn't really taste like the canned stuff

This may or may not be good news to you. It is just like what you'd think a homemade version of this might be though. It's a silky blended sauce with pasta dotted through (shells since you can't find O's), eaten with a spoon, hot and soul-filling. Parmesan cheese on top is the perfect topper.



Not only is this a homemade version of a canned product, it's also really healthy! I was pleasantly surprised by this. The sauce is pureed roasted tomatoes, carrots, onion, two whole heads of garlic and vegetable stock. It's a little bit of prep but doesn't take long and it's well worth it. Since it's summer,  I found beautiful tomatoes to use for this, but since roasting improves the flavor, you can use winter tomatoes as well. I might make a batch or two while the tomatoes are at peak and freeze the sauce for the fall months for a quick dinner.



Homemade Spaghetti O's
adapted from Fat Girl Trapped in A Skinny Body
serves 6

• 3 lbs roma tomatoes, sliced into 1/2 thick slices
• 1/2 lb carrots, chopped (you don’t have to peel them, unless you want to)
• 1 yellow onion, chopped
• 2 heads garlic, cloves separated (but not peeled)
• 3 cups vegetable stock (or chicken stock for non-vegetarian/vegan)
• salt and pepper to taste (I used about 1 1/2 tsp salt, and 1/2 tsp pepper)
• 1 lb whole wheat pasta noodles (shell, elbow, alphabet, or O’s)

Preheat oven to 400 degrees.

On 2 baking sheets lined with either parchment paper or a silpat mat (optional), lay the sliced tomatoes, chopped carrots and chopped onions in a single layer. Drizzle with a little olive oil and sprinkle with salt. Add the garlic cloves on top (Unpeeled. The peel comes off really easily after they roast)

Bake the vegetables for about 35 minutes, until the tomatoes are wrinkling and the onions and carrots start to get brown on the edges.

Peel the garlic, toss the skins. Transfer vegetables and garlic to a crockpot (or large pot on the stove). Add the vegetable stock and salt and pepper.

Crockpot method: cook on low for 6 hours or on high for 3 hours.

Stovetop: bring to a boil, then simmer over low/medium heat for about an hour.

Transfer veggies and stock to a blender or food processor and puree until really smooth. You might have to do this in 2 stages because it’s a large amount.

Transfer pureed veggies back into either the crockpot or stovetop. Allow to simmer over a very low heat, just to keep it warm while the noodles cook.

Cook the noddles until al dente. Drain noodles and dump into the tomato sauce.

Scoop into bowls and enjoy!

Not that it needs it, but if you wanted, you could stir in a bit of butter and cream to the sauce for more luxuriousness. It really wouldn't be spaghetti O's then, but who would care?

White Wine Spritzer with Peach

On the phone:

Jeremy: I'm headed to the liquor store to pick up some beer. There's only one in the fridge, so I didn't know If you wanted one or not?


I'm not going to tell you it wasn't "real" beer he intended to pick up, but O'Doul's- whoops! I just told you.

Me: No, I'm good, I'm drinking a wine spritzer

Jeremy: (chuckle) a wine spritzer?

Me: Yes

(silence)

Jeremy: That's so 1982

Au Contraire. I think it's making a comeback. That's what I think, and I'm sticking to it. And really, why shouldn't it? It's a fab way to cut calories, stretch a drink and still enjoy a refreshing beverage without noticing either. A spritzer is just a 5oz glass of a fruity white wine such as pinot grigo (but really, it can be anything) served over ice with a nice splash of club soda. I like to up the ante with a slice of fresh peach and any of the juice that happens to go with it. I like to drink this on Monday nights. I know this because it's Monday night and I'm currently drinking this, while blogging and making dinner. I knew I had to be good at some sort of multitasking.





One wine spritzer = 120 calories. Get on this shiz-nit. Let's bring back 1982.


White Wine Spritzer with Peach
makes 1 drink

5 oz fruity white wine, such as Pinot Grigio
Ice cubes
A good splash of club soda (about 1/4 cup)
Peach wedge (or another ripe fruit on hand-strawberries, raspberries, apricot, and mango work well)


Combine all in a wine glass

Hawaiian Shrimp and Pineapple Kabobs

Y'all. I got 12,828 page views on my Watermelon-Lime Frosty post last week. Um...What?!? Pretty sure that has never happened before! I'm shocked. And you can tell when I'm surprised because I generally use words I wouldn't normally,  i.e., y'all.

Whoo-wee! That's my news. That's all I have.

Anyway, these babies should be on the menu for your next cook out. Kabobs are always fun and easy so long as you don't mind the skewering part. And this marinate will not disappoint. It's sweet and salty goodness delicately flavors the shrimp, peppers and onions. The pineapple is perfect for a juicy pop of flavor.

Whenever I make kabobs, I make sure to cut all my ingredients first, then separate them into ziplock bags (meat or seafood separate from veggies or fruit) and let them each sit in the marinade for a few hours before skewering and grilling so the flavor can get really infused and concentrated. Serve these outside with some brown rice, cervesa, sunshine, friends, Aerosmith and you are set, my friends. What does Aerosmith have to do with it? Nothing except that if you could see me at this very minute, I am completely rockin' out to "Cryin"on my itunes. Typing a word or two here and there, then hands up in the air, hard core lip-synching, head swaying for a line or two, then back to typing.

I heart Cryin'. It makes me want to work out. Unless Olivia is anywhere in the vicinity.

---Personal story alert---

Olivia chose to cry through part of her nap time the other day, and consequently my yoga video. Downward dog and crying. Boat pose and crying. Warrior and crying. Never was this more annoying than at the end when the yoga lady said:

"Your only job now is to sit and be still. Pay close attention to the sounds and noises around you concentrating only on them and your breath"


---And done---





Mushrooms would be good with this marinade if your into that. Also, chicken can be substituted for the shrimp. But please, for all that is holy, don't leave the pineapple out. These are Hawaiian after all. 


I was a little skittish about the amount of sugar called for in the marinade, but, the majority of it gets discarded after the veggies/meat has soaked up all it can, so I felt a little better about it. The flavor is spot on, so don't mess with it too much.


Hawaiian Shrimp and Pineapple Kabobs
adapted from Grocerybudget101
serves 6

6 tablespoons soy sauce
6 tablespoons brown sugar
4 tablespoons rice vinegar 
2 tablespoons sesame oil
1/2 teaspoons ground ginger
1/2 teaspoon garlic powder
1 lb. medium sized shrimp, peeled and deveined
Fresh pineapple cut into bite sized chunks
2 red bell peppers, cut into bite sized chunks
1 red onion, cut into bit sized chunks
Kosher salt


*Wooden skewers, that have been soaked in water for 30 min. to prevent burning


In a medium sized bowl, mix the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic powder until combined. Place the cut pieces of red bell pepper, onion, and pineapple in a large ziplock bag and pour half of the marinade over. Seal and toss to coat all the pieces, then store in the refrigerator. Put the shrimp in another large ziplock bag and pour the remaining half of the marinade over and toss to coat and place in the refrigerator. Let veggies and shrimp marinate in the refrigerator for 2-3 hours.


Skewer veggies, pineapple and shrimp on each wooden kabob. Sprinkle with salt.


Lightly oil the grill grate. Grill the kabobs for 8 minutes, turning occasionally, or until shrimp is cooked through.

Good Morning Green Smoothie

Yes, this one has spinach and kale in it. And yes, it tastes really really good. With ingredients like pineapple, mango and coconut water, how could it not? Not to brag, but my little son guzzled this one down despite the green color.

One serving of this drink has 3/4 cup kale leaves in it, or about 1 large leaf. I used to roll my eyes at green smoothies that had one leaf of kale because it didn't seem like much. But then I realized that I pay $5 bucks for a raw kale salad at my local health food store that couldn't hold more than one large leaf in the whole container. A large leaf of kale is quite a bit if you look at it that way. Plus, you get another 3/4 cup of baby spinach in this drink as well. I decided it was definitely worth it. Coconut water is super hydrating and full of electrolytes too. I was going to need that after my crazy workout that I didn't do yesterday.



It's going to be a good morning indeed

Good Morning Green Smoothie
adapted from Paula Deen
serves 1 large or 2 smaller portions

1 banana, cut into chunks
1/2 cup frozen mango chunks
1/2 cup frozen pineapple chunks
3/4 cup slightly packed baby spinach leaves
3/4 cup slightly packed kale leaves (stem removed) about 1 very large leaf
1 1/2 cups coconut water


Blend all ingredients on high until smooth. Drink immediately.

Vegetarian Taco Salad

Welcome back to the real world after that awesome Memorial Day weekend, huh? Memorial weekend is always like the sneak peek into summer. It taunts you with it's cookouts, family, and watermelon to get you thinking it is actually Summer. Then Tuesday rolls around and you send the kids back to school for another week before the real thing.



Well, one thing I am excited about today is my guest post over at Keep Calm and Carry On where I'm sharing this easy taco salad recipe plus a few of my favorite pictures. Click over, and while you are there I wouldn't be surprised to hear that you started following her blog. No pressure or anything, but rather a warning- she sucks you in. She keeps you entertained. In short, she's awesomesauce. Just make sure you come back and visit me every once and a while!

For the recipe and my guest post, click here.

Maple-Soy Salmon

Did you miss this the first time around? It's gotten quite a few views on Pinterest, so I thought I'd bring it back so my newer followers could check it out.



Click here for the recipe, and please excuse the picture. Horrible lighting. Horrible, I tell you. I've learned a thing or two since I took it.

Have a happy Memorial Day Weekend everyone!

Veggie Love Panini

My In-laws treated me and my husband to a stay-cation the other night. This means that we dropped our kids off at their house for one blissful kidless night and morning. If you happen to be a DINK, this is no different from everyday life, really. But to parents of multiple hooligan-banshee kids, this is a thigh slappin', rip-roarin', helluva good time.

We went to dinner at one of our favorite restaurants, Bistro C.V., took an evening drive downtown, came home, drank some wine, ordered some furniture for our house and watched SNL.  Jeremy even indulged me in a quick dance in our living room when "I can't help falling in love with you" came on. Awwwww. The next morning we had time for a quick breakfast at Creekside before picking the kids up. When lunchtime rolled around, I turned to this standby veggie pressed sandwich to satisfy.

The ingredients change depending on what I have on hand at the time. Arugula can be swapped for baby leaf lettuce, the cheese can be anything, sometimes we have tomato, sometimes not. The only ingredients that are mandatory are the avocado and grilled onions. Those two make the sandwich. I only use one piece of deli cheese, or equivalent of, for a whole sandwich so it's more of an accent or way to glue the veggies together than anything else. The avocado get's warm and creamy, and the onions which are the only thing you have to cook for this sandwich, get buttery soft and seasoned. When you press it between bread with just enough cheese and fresh greens that wilt ever so slightly, it's a thigh slappin', rip-roarin', helluva sandwich. How appropriate. 


This is a quick lunch that can easily be whipped up when friends come over to clean your couch



Except I didn't make it for this friend, because I'm mean. Be kinder than me. Hey Meliss- the couch is gonna get real clean with that dog sitting right there...


By the way, if you use dish soap on a microfiber couch and scrub it with a dish brush, and then rinse and vacuum it with that Bissel green machine above, it comes out perfect!





Ahem, back to the sandwich



Veggie Love Panini
1 sandwich (serves 1-2)

Saute a couple rounds of yellow onion in one tablespoon olive oil until soft. Season the onion with salt, garlic powder, and chili powder. Cut one slice of deli cheese (I used pepper jack) into 8 thin strips and divide 4 strips evenly over a piece of bread. Top with a couple slices tomato, a half an avocado cut into thin strips, and the sauteed onion. Top with a handful of arugula or other baby green, and layer the last four slices of deli cheese evenly over the top. Press sandwich in a panini press on low. Cut in half and enjoy.

If you have the time, slow roasted tomatoes would taste great in this.