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Lemon Torte | Day 23 of #30DaysOfBlogging

· FEEL-GOOD FOOD

Lemon Torte | Day 23 of 30 Days of Blogging

I know summer is officially over, but that doesn't affect my love for lemon.

I've been going a little overboard with pumpkin, apple, and all things fall lately, and to be honest, I needed a break. So today I'm sharing a lemon dessert recipe that is the perfect palate cleanser from all that spice!

This is a layered dessert, so it takes some time to prep. Make sure you plan ahead by setting out your cream cheese and cool whip to soften and thaw. (I'm  notorious for forgetting to do that!)

I usually tend to share recipes that are "healthy," but let's be real - we all eat dessert. And that's okay! It's okay to enjoy the sweeter things in life if it brings you joy. To me, "feel-good food" means eating food that makes you happy in a setting that makes you happy. Sometimes, that's a salad. And sometimes, it's a serving of delicious lemon torte!

 

Lemon Torte | Day 23 of 30 Days of Blogging

 

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 8 oz cream cheese, soften
  • 1 cup powdered sugar
  • 16 oz Cool Whip, divided
  • 4 small (3.4 oz) boxes instant lemon pudding
  • 5 cups milk

 

Directions

Crust:

  1. Preheat oven to 350° F.
  2. Mix graham cracker crumbs and melted butter. Press into bottom of 9x13 pan and bake for 10 minutes. Allow to cool.

First Layer:

  1. With an electric mixer, whip together cream cheese, powdered sugar, and 8 ounces of Cool Whip until smooth.
  2. Spread cream cheese mixture over cooled graham cracker crust.

Second Layer:

  1. With an electric mixer, beat pudding and milk until thick.
  2. Refrigerate pudding for 5 minutes to thicken.
  3. Spread pudding over cream cheese layer.

Third Layer:

  1. Spread remaining Cool Whip over the pudding layer.
  2. Cover and store in the refrigerator.

 

Lemon Torte Nutrition Information

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

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Layered Italian Spaghetti Squash Bake | Day 18 of #30DaysOfBlogging

· FEEL-GOOD FOOD

Layered Italian Spaghetti Squash Bake | Day 18 of 30 Days of Blogging

Spaghetti squash is one of my favorite ingredients to use in casseroles.

Yesterday, I shared my instructions for how to cook spaghetti squash, and you'll be able to put that squash to use in today's casserole recipe. I grew up eating casseroles for dinner almost every night - it's an efficient way to feed a family, and the leftovers usually reheat well. However, most casseroles aren't what you would consider "healthy." It can be hard to find good casserole recipes that still fit in with a health-conscious diet.

Whether you're cutting carbs, just trying something new, or want to introduce more plant-based foods into your diet, spaghetti squash is a great alternative that makes that switch simple. If you'd like to know the benefits of eating spaghetti squash or simply want to know if it's actually any good, check out the links I provided.

Otherwise, give this recipe a try on a busy weeknight and see if it passes the test with your family. You just might trick them into loving it!

 

Layered Italian Spaghetti Squash Bake | Day 18 of 30 Days of Blogging

 

Layered Italian Spaghetti Squash Bake

Ingredients

  • 1 spaghetti squash, cooked and shredded (see this recipe for directions)
  • 1 1/2 - 2 lb ground beef
  • 1 onion, diced
  • 2 bell peppers, diced
  • 1 can diced tomatoes (14.5 oz)
  • 1 can tomato paste (12 oz)
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp garlic powder
  • 1 T Italian seasoning
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 bag shredded parmesan or mozzarella cheese (8 oz)

Directions

  1. Prepare spaghetti squash according to these directions and set aside.
  2. Preheat oven to 350° F.
  3. In a large skillet over medium heat, brown ground beef, onion and bell peppers until cooked through. Drain off excess fat.
  4. Return to heat. Stir in diced tomatoes & tomato paste.
  5. Season mixture with salt, pepper, Italian seasoning, garlic powder, parsley and oregano. Stir well and remove from heat.
  6. In a 9x13 baking dish, spread 1/3 sauce mix across the bottom of the pan.
  7. Layer 1/2 spaghetti squash over sauce.
  8. Top with 1/3 of shredded cheese.
  9. Repeat another 1/3 sauce, 1/2 squash, and 1/3 cheese layers.
  10. Top with remaining sauce and cheese layers.
  11. Cover pan with foil and bake for 30 minutes.
  12. Remove foil and bake for another 15 minutes or until cheese melts.

 

Bon appétit!

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Protein-Packed Farmhouse Egg Bake Recipe

· FEEL-GOOD FOOD

We are in the thick of farmer's market season right now, and I am all for it!

I love stopping by the farmer's market every now and then for the best fresh produce from farms in our area. I've got a garden of my own, but I haven't been able to master growing my own leafy greens in the KC heat! One of my favorite greens to buy at the farmer's market is Swiss chard - so colorful and rich-tasting!

After coming home with a market produce haul, I immediately put some of these veggies to work in one of my favorite meal-prep breakfasts: egg bake! I love making one big pan of egg bake and eating it all week long to keep our mornings stress-free and well-fed. Although our stomachs were growling by the time this dish was finally finished, it was well worth the wait!

Even if you don't have all the ingredients for this recipe, you can easily make your own creative substitutions as you see fit. That's the beauty of the farmer's market - you learn to cook with whatever is in season! Give it a try and let me know in the comments if you made any adjustments - I'd love to try them myself!

 

Ingredients:

  • 12 eggs
  • 1 lb ground pork sausage
  • Salt & pepper, to taste
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 cup leafy greens (I used Swiss chard but feel free to substitute!)
  • 2 cups tomatoes, diced (or one 14.5 oz can, drained)
  • 2 cups shredded mozzarella, divided

 

Directions:

  1. Preheat oven to 350. Grease a 9x13 baking dish and set aside.
  2. In a large skillet, brown ground sausage over medium heat until cooked through. Remove from heat, drain the fat and season with salt & pepper to taste.
  3. Cut up pepper, onion, garlic, greens, and tomatoes.
  4. Stir all veggies and one cup mozzarella cheese into meat mixture. Transfer mixture to 9x13 baking dish.
  5. In an electric mixing bowl, beat eggs until light and foamy.
  6. Pour beaten eggs over meat/veggie mixture in 9x13 dish. Top with remaining cup of cheese.
  7. Bake for 40-45 minutes, or until eggs are fully cooked.

 

Bon appétit!

-Rachel

 

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