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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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How to Make Spaghetti Squash (Two Ways!) | Day 17 of #30DaysOfBlogging

· FEEL-GOOD FOOD

How to Make Spaghetti Squash (Two Ways!) | Day 17 of 30 Days of Blogging

Spaghetti squash season is upon us!

I've tried (and failed) multiple times to grow my own spaghetti quash, but unfortunately I have a black thumb. Thankfully it's squash season, so I can find them at the grocery store on sale again!

Some of my favorite recipes use spaghetti squash as a substitute for spaghetti noodles. Using spaghetti squash keeps carbs low and adds and extra serving of vitamins and minerals that regular noodles simply could not. And it's in season right now, it's the perfect time to try those recipes you've always wondered about.

 

Let me just get this out of the way first. Is it any good?

I always use my husband's opinion as a litmus test to see if my recipes are actually any good. So when I make a dish with spaghetti squash and he actually likes it, then I know I've done something right!

Here's the deal: spaghetti squash is thinner, stickier, and a bit sweeter than noodles. It can turn to mush if you're not careful, and the texture is just different. But if done right, it tastes just as good (maybe even better!) than noodles, particularly in baked dishes.

Short answer: Yes. It's good.

 

Two Ways to Make Spaghetti Squash

The fastest way to prepare spaghetti squash (and always, my preferred method) is in the Instant Pot. But I realize that not everyone has access to a pressure cooker yet (definitely add it to your Christmas list!), so I'm including instructions for how to bake your squash in the oven.

Pick whichever method works best for you and follow the recipe below!

 

How to Make Spaghetti Squash (Two Ways!) | Day 17 of 30 Days of Blogging

 

Instant Pot Method

  1. Cut spaghetti squash in half and remove seeds.
  2. Place 1 cup water and squash halves into pot.
  3. Secure the lid, set the release valve to sealed and set pot to "manual" or "pressure cook" for 6 minutes.
  4. After the 6 minutes expire, quick release the pressure.
  5. Remove squash from pot and allow to cool.
  6. Using a fork, remove contents of the squash. Lay "noodles" flat on a paper towel to absorb some of the liquid.
  7. Use immediately in a recipe or keep in an airtight container in the fridge for up to a week.

Oven Method

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut spaghetti squash in half and remove seeds. With a fork, poke holes in the skin of the squash.
  3. Cover a baking sheet with parchment paper and place squash on the pan, cut side down.
  4. Bake for 40-45 minutes, or until desired tenderness.
  5. Remove squash from oven and allow to cool.
  6. Using a fork, remove contents of the squash. Lay "noodles" flat on a paper towel to absorb some of the liquid.
  7. Use immediately in a recipe or keep in an airtight container in the fridge for up to a week.

 

Enjoy!

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