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Healthy Mediterranean Cooking at Home

Category Archives: Spaghetti squash

Pacific Dover Sole is a Pacific Ocean flatfish from the flounder family which is found in the waters from Baja California to the Bering Sea. It takes its name from a resemblance to the common sole of Europe, which is called Dover Sole and is usually not available in the U.S.  The Monterey Bay Aquarium Seafood Watch lists Pacific Dover Sole from California, US West Coast, and Alaska fisheries as a “Best Choice” selection.

Pacific Dover Sole is a meaty fish fillet with a delicate flavor. When it comes to cooking, simple preparations are best. A classic Meuniere is the usual preparation, but I prefer to make Sole Francaise. Here is my recipe along with some seasonal side dish recipes to round out the dinner menu.

Sole Francaise

Ingredients

3 tablespoons all-purpose flour or gluten-free flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup grated Parmesan cheese
4 4-oz sole or flounder fillets
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Directions

In a shallow bowl, whisk the eggs together with Parmesan cheese Add the flour to a second shallow dish and add the salt and pepper.
In a medium non-stick skillet, heat the olive oil over medium-high heat and then add the butter.
Dredge the fillets in the flour, coating them on both sides and then dip them into the egg-cheese mixture. When the butter is melted, add the fillets and until browned, 1 ½ minutes.
Turn carefully with a long, wide spatula and cook on the other side for an additional 1 ½ minutes.
Remove the fish to a warmed serving platter.
Add the lemon juice to the pan, and stir to absorb the liquids in the pan. Pour the sauce over the fish, sprinkle with parsley and serve immediately.

Asparagus Wrapped in Prosciutto

Ingredients

1 bunch thin asparagus spears, woody ends removed
6 very thin slices Prosciutto de Palma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches ( I made 6 bundles with 6 asparagus in each) and wrap one slice of prosciutto around each bundle.

Place the bundles in an oiled baking dish. Sprinkle the bundles with olive oil and black pepper. Roast in a 425 degree F oven for 20-25 minutes.

Italian Style Spaghetti Squash

Cook the squash a few hours earlier, so it will be cool enough to handle.

Serves 4

Ingredients

1 spaghetti squash, about 1 1/2 pounds
2 tablespoons extra virgin olive oil
2 large garlic cloves, sliced thin
1/4 cup finely chopped fresh sage leaves
Salt and freshly ground pepper to taste

Directions

Preheat the oven to 375 degrees F. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil and place the squash on top.

Bake for one hour or until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it.

Cut in half lengthwise and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from the squash and place in a bowl.

Run a fork through the flesh to separate the spaghetti-like strands. Set aside half of the spaghetti squash strands for another recipe.

Heat the oil in a large, heavy skillet over medium heat and add the garlic and sage.

When the garlic begins to sizzle and turns golden stir in the squash strands. Season to taste with salt and pepper.

Toss all together over medium heat until the squash is infused with the garlic, sage and oil, about 3-4 minutes.

Remove to a warm serving dish and serve.

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Grilled Asian Chicken Thighs with Citrus Salsa

2 servings

Ingredients

4 bone-in, skinless chicken thighs

Marinade

2/3 cup coconut milk
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon lemongrass paste
1 tablespoon Korean hot sauce (gochujang) or your favorite Asian hot sauce
1/2 teaspoon kosher salt

Citrus Salsa

Half a navel orange
One red grapefruit
Zest of ½ a lemon
Zest of half an orange
1 large spring onion or 2 scallions, finely chopped
1/2 teaspoon minced fresh garlic
1 tablespoon olive oil
1 tablespoon chopped parsley
Pinch of salt

Directions

Combine all of the marinade ingredients in a large plastic bag and add the chicken thighs.

Coat the chicken in the marinade then seal the bag and refrigerate for 1-2 hours or up to 6-8 hours.

To make the salsa: Using a grapefruit knife, remove the fruit segments over a colander placed over a bowl. Let the fruit drain. Use the juice for another recipe.

Combine the fruit segments with the remaining salsa ingredients. Set aside while the chicken cooks.

Remove the chicken from the refrigerator 30 minutes before grilling.

Preheat an outdoor grill and oil the grill grates.

Drain the chicken and discard the marinade in the bag. Place the chicken pieces skin-side down on the hot grill, and cook them for 7-8 minutes.

Turn the chicken pieces over with tongs to avoid piercing them and letting the juices run out. Cook the thighs for another 7-8 minutes.

Place an instant-read thermometer in the thickest part of the meat. Chicken thighs and drumsticks are cooked when the temperature reaches 180 degrees Fahrenheit.

Remove the chicken to a platter and place the Citrus Salsa on the side of the chicken.

Spring Strawberry Salad with Warm Mozzarella Cheese

2 servings

Dressing

1 green onion, roughly chopped
1/2 avocado, peeled
1 small garlic clove, peeled
1/4 cup orange juice
1/4 cup red grapefruit juice
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1-2 teaspoons honey, according to taste
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Salad

3 ounces leaf lettuce
1 1/2 cups sliced fresh strawberries
1/4 pound cooked asparagus, cut into 2-inch lengths

Mozzarella Cheese

2 slices fresh mozzarella cheese, each cut ½ inch thick
1 oz chopped pecans
1 large egg white, beaten with 1/2 tablespoon water
1 tablespoon butter

Directions

Purée the dressing ingredients in a blender or food processor until smooth to make a dressing. Place in a covered container and refrigerate until needed.

For the cheese: Dip each cheese slice into the egg wash and then into the chopped pecans, pressing on the nuts to help them stick to the cheese.

Place the slices on a baking rack set on a sheet pan or large plate and chill in the refrigerator for at least 15 minutes.

Arrange the greens, strawberries, and asparagus on Individual salad plates,

Heat the butter in a medium saute pan over medium-high heat. Add the chilled cheese slices and cook until softened but not melting, about 2 minutes.

With a wide spatula carefully turn the cheese slices over. If some of the nuts fall off, just scoop them up and place them back on the cheese

Place a cheese slice on top of each salad. If any nuts fall off into the pan, just sprinkle them on the salad. Drizzle the salad with some of the dressing and serve.

Grilled Asian Flavored Scallops

2 servings

Ingredients

½ lb medium sea scallops
2 tablespoons soy sauce or coconut aminos
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon honey
1 teaspoon minced fresh ginger
1 garlic clove, grated

Directions

Combine all the ingredients in a medium-sized bowl. Allow the scallops to marinate for 15 minutes.

Skewer the scallops on soaked wooden or metal skewers and cook on a preheated indoor grill or broiler for 2-3 minutes per side.

They should be slightly firm, Serve with the Spring Vegetable Stir-fry.

Spring Vegetable Stir-fry

Stir Fry Sauce

1/3 cup coconut aminos or soy sauce
2 tablespoons unseasoned (unsweetened) rice vinegar
2 tablespoons honey or a low-carb sweetener
1 tablespoon sesame oil
1 garlic clove, minced

Squash

1 medium spaghetti squash
Extra virgin olive oil, for drizzling
Salt and pepper

Stir-fry Vegetables

1 tablespoon peanut oil
1 cup small broccoli florets
1 small head baby bok choy, sliced into 1-inch strips
4 scallions, sliced
1 cup bean sprouts
1/4 teaspoon red pepper flakes
1/3 cup cashews, toasted and chopped

Directions

Preheat the oven to 400 degrees F.

Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes or until you can poke the squash easily with a fork.

Let cool until you can handle it safely. Then scrape the insides of one half of the cooked squash with a fork to shred the squash into strands and place on a plate.

Reserve the remaining squash for another recipe.

Prepare the stir-fry sauce.

In a small bowl, combine the ingredients for the stir-fry sauce in a small bowl and set aside.

Heat the peanut oil in a skillet over medium heat. Add the scallions and broccoli and sauté for 8-10 minutes, until just tender.

Then stir in the bok choy and bean sprouts; cook for 3-4 minutes until wilted. Add the stir-fry sauce and then stir in the cooked spaghetti squash and red pepper flakes.

To serve: Sprinkle the vegetable stir-fry with the cashews and serve.


Springtime On The Gulf Coast

I am a home cook that hates to waste food. I also don’t like heated up leftovers. So…I try to think of ways to reinvent my leftovers. In the past week, I had cooked asparagus, green beans, Swiss chard, Italian sausage and mini bell peppers to use up. The new recipes turned out just fine.

Ham and Asparagus Quiche

This is a good dish to use up some of your leftover cooked vegetable sides. We like this dish for a lighter dinner and I serve it with a salad.

6 servings

Ingredients

Press in the Pan Crust

1 ½ cups all-purpose flour or Bob’s Red Mill Low Carb or Gluten-Free Baking Mix
1/4 teaspoon kosher salt
4 oz (1 stick ) unsalted butter, cut into cubes
3-4 tablespoons cold water

Quiche Filling

3 eggs
1 cup heavy cream
1 cup baked ham cubes
1 cup chopped cooked asparagus
½ cup chopped cooked green beans
¼ cup cooked sliced mushrooms
2 tablespoons chopped chives
1 cup shredded cheddar cheese

Directions

To make the pastry

Place the flour, salt, and butter in the bowl of a food processor. Pulse until the butter is cut into little pieces. Slowly drizzle in the cold water by tablespoons until the dough comes together.

Remove the dough from the processor and press onto the bottom and sides of a 9-inch pie pan. Place the pan in the refrigerator for an hour or two.

Heat the oven to 425 degrees Fahrenheit. Bake the crust for 10-12 minutes until the edges begin to brown.

Reduce the oven temperature to 350 degrees F.

To make the filling

In a medium mixing bowl combine all the filling ingredients. Pour the mixture into the partially baked pie crust. Bake in a 350 degree F oven for about 35-40 minutes until set. Let rest 10 minutes before cutting.

Sautéed Swiss Chard

This was the original recipe, I made for a side dish.

Ingredients

2 cloves of garlic, minced
1/2 medium onion finely chopped
2 large bunches of Swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste

Directions

Drain the washed chard very well. With a knife, remove the chard stems that run up the middle of each leaf.Save them for soup.

Cut the leaves into smaller pieces.

Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper.

Heat for 3-5 minutes, stirring occasionally until the onions are tender.

Add the chard leaves and cook, covered, for 3-5 minutes until the leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.

Add salt to taste and serve as a side dish. Reserve leftovers to make the patties for another meal.

Swiss Chard Patties

Ingredients

2 cups leftover cooked Swiss chard
2 tablespoons flour
1 scallions, minced
1 egg
1/2 cup shredded cheddar cheese

Directions

Combine all the ingredients in a medium bowl. Heat a stovetop griddle or a large frying pan. Oil the griddle. With a muffin-scoop drop batter onto the hot griddle.

Cook until lightly brown on the underside, Turn the patties over and cook until lightly brown. These patties make a delicious side dish.

If you have patties leftover, they make a great breakfast. Heat the patties in a skillet. Top each with a fried egg.

Sausage and Peppers with Spaghetti Squash

3 servings

Ingredients

4 cooked Italian sausage links
6 mini bell peppers, assorted colors
1 small yellow onion
1 ½ cups homemade or store-bought Marinara Sauce
One 2 lb spaghetti squash
3 tablespoons olive oil, divided
1 large garlic clove, minced
¼ cup chopped fresh parsley
Salt and pepper to taste

Directions

Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard the seeds from the middle of each half.

Arrange the squash halves in a baking dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 minutes.

Remove the dish from the oven and drain the water from the baking dish. Set the squash aside to cool.

Cut the onion and peppers into thin slices. Cut the sausage into ¼ inch circles.

In a medium skillet, heat 1 tablespoon of olive oil. Add the onions and peppers and cook until tender, about 5-6 minutes. Add the Marinara sauce and sliced sausage. Heat the mixture until hot.

With a fork rack back and forth across the cooled squash to remove its flesh in strands…like spaghetti!

Heat the remaining 2 tablespoons of olive oil in a small skillet. Add the garlic and cook for one minute. Add salt and black pepper to the skillet and then add the squash strands. Stir-fry for a few minutes until the squash is hot. Don’t overcook. Add the parsley, mix and serve with the sausage and peppers.


Trying to get back in shape after the holidays or just wanting to eat more healthy foods in the new year, doesn’t mean you have to sacrifice eating some of your favorites – especially Italian – a high carb cuisine. I have a few suggestions on how to make your recipes lower in carbs and gluten-free.

Change the coating on your food to a low carb.
Bake your food in the oven instead of frying.
Substitute low carb vegetables for high carb vegetables.
Make your own sauces, so you can control the ingredients, especially sugar.

Low Carb Coatings For Meat And Fish

“Panko” Style Coating
Toast several slices of low carb (or gluten-free) bread. Cut the bread into smaller pieces and place in the bowl of a food processor. Process until coarse crumbs form. Add spices according to the type of food you are making and use to bread your ingredients.

Almond Flour Coating
1/4 cup ground flaxseed
1/4 cup finely ground almond flour
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
3/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 teaspoon dried Italian seasoning
Combine all the ingredients in a shallow bowl and use in place of breadcrumbs.

Whey Protein Powder (unflavored) – what you use to make smoothies.
Pure whey protein powder is a dairy product and is completely gluten-free. However, commercially sold whey powders vary widely in what they contain, and some varieties do contain traces of gluten. So check the ingredient list.
Use in place of flour when you need a flour coating. Add spices, salt and pepper.

Dinner Menu:

  • Chicken Parmesan
  • Roasted Spaghetti Squash
  • Balsamic Mushrooms and Spinach

Roasted Spaghetti Squash

Ingredients

1 whole spaghetti squash
2 tablespoons olive oil

Directions

Preheat the oven to 350 degrees F.

Wash the skin of the squash with warm water and dry with a towel. Pierce the squash in several places with a sharp, thin knife.

Rub the skin with olive oil and place in a shallow baking dish lined with heavy-duty foil.

Bake for about 60 minutes until you can pierce the skin and flesh underneath easily with a paring knife. Let cool for a few minutes before you cut into it.

Turn the oven to 400 degrees F. Prepare the chicken and place it in the oven.

Cut the squash in half lengthwise. Scoop out the seeds in the middle with a big spoon and discard.

Then, using a fork scrape out the flesh. It will look like spaghetti strands. Place a serving on each dish and season with salt and pepper.

Healthy Parmesan Chicken

2 servings

Ingredients

2 boneless chicken breast cutlets
1 1/2 cups homemade marinara sauce, warmed
1/4 cup refrigerated egg substitute (egg whites) or 1 egg beaten with a little water
1/4 cup unflavored whey protein powder
1 cup shredded mozzarella cheese

Breadcrumb Coating
1/2 cup low carb “panko” style breadcrumbs
1 tablespoon dried Italian herb seasoning
2 teaspoons garlic powder
1 teaspoon. smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated parmesan cheese

Directions

The oven should be heated to 400 degrees F. Oil an 8″x 8″ glass baking pan.

Pound chicken breasts gently between sheets of plastic wrap with a meat mallet to even out their thickness.

Combine the breadcrumb coating ingredients in a shallow dish

Add salt and pepper to the protein powder and lightly coat the chicken with it.

Next, dip the cutlets in the egg substitute and then in breadcrumb mixture, coating them well.

Place the breaded cutlets in the prepared baking dish.

Bake for 20 minutes. Top each cutlet with sauce and then shredded mozzarella.

Bake for another 10 minutes until the chicken is 160 degrees F when checked with a meat thermometer and the cheese is melted.

Place a cutlet with sauce on top of the spaghetti squash.

Balsamic Mushrooms and Spinach

Ingredients

2 tablespoons olive oil
2 cloves garlic, chopped
4 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped or frozen and defrosted
Salt and freshly ground black pepper to taste
1 tablespoon balsamic vinegar

Directions

Heat the olive oil in a medium saucepan over medium-high heat. Saute the garlic and mushrooms in the oil, about 3 to 4 minutes.

Add the spinach, and cook, stirring constantly for a few minutes, or until the spinach is wilted.

Season with salt and pepper to taste and stir in the vinegar. Serve hot.


Pot Roast, the ultimate comfort food, when leftover, makes a delicious pot pie. Here is the link to my pot roast recipe. Chicken is a favorite with me, so I have lots of quick and easy ways to fix it. Take advantage of all the fall vegetables in season and add them to your recipes whenever you can. I tried to do that in the recipes below.

Beef Pot Pie

2 servings

Ingredients

1 box of refrigerated (2) pie crusts, at room temperature

Filling
1 cup leftover pot roast gravy
1/2 cup leftover green beans, cut into one inch pieces or use frozen (defrosted)
1/2 cup sliced mushrooms
1/2 cup diced onions
1/2 cup diced celery
1 cup diced leftover pot roast
½ teaspoon dried thyme

Directions

Heat the oven to 425°F.

Combine all the filling ingredients in a mixing bowl. Divide the mixture between two individual baking dishes.

Unroll the pastry on a cutting board.

Cut a circle from the center of the pastry sheet to cover one of the individual baking dishes with a one inch overhang.

Place the circle on the baking dish. Repeat with the second baking dish and pastry.

Use the leftover pastry for decorations on top of the beef pie or to make cinnamon sugar rolls.

Seal the pastry to the edges of the baking dishes and flute. Cut slits in several places in the crust to allow steam to escape.

Cover a sheet pan with foil and place the baking dishes on top.

Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until the crust is golden brown and the filling is bubbly.

Chicken Cacciatore Over Spaghetti Squash

Ingredients

2 – 4 chicken cutlets (depending on how many servings you want), about 5 oz each
1 tablespoon olive oil
1 cup cremini mushrooms, sliced
1/2 cup diced onions
1 cup diced red bell peppers
1 stalk celery, diced
2 cloves garlic, minced
2 cups homemade or store-bought marinara sauce
1/4 teaspoon red pepper flakes
1 bay leaf
1/2 teaspoon dried oregano
1/4 cup chopped fresh basil
Sea salt and freshly ground black pepper to taste

For the squash
1 spaghetti squash,about 2 lbs, halved lengthwise and seeds removed
1 tablespoon olive oil

Directions

For the squash:

Preheat the oven to 400°F. Coat a baking dish that is big enough to hold the squash halves with olive oil.

Place the squash, cut side down in the prepared dish. Bake for 30 minutes, or until tender when pierced with a sharp knife.

With a fork, scrape the squash strands into a large platter.

For the chicken:

Heat the olive oil in a large, deep saute pan and brown the cutlets for 1-2 minutes per side to brown slightly. Remove to a plate and set aside.

For the sauce:

Add the mushrooms to the saute pan and cook for about 2-3 minutes per side, or until golden brown.

Add the sliced onions, peppers and celery to the pan and cook until soft; about 10 minutes.

Add the garlic and cook for an additional minute or two.

Reduce the heat and add the marinara sauce, seasonings and herbs to the pan. Cook for about 2 minutes.

Add the chicken cutlets. Simmer the cacciatore for about 10-15 minutes or until the chicken is cooked through. Remove the bay leaf.

Warm the spaghetti squash in the microwave. Serve the chicken and sauce over the cooked spaghetti squash strands.

Stir Fried Cabbage With Smoked Sausages

Cornbread goes very well with this dish.

4 servings

Ingredients

2 tablespoons butter
½ cup diced onion
1 large clove garlic, minced
8 oz natural fully cooked smoked sausage, hot dogs or kielbasa, thinly sliced on a bias
1 small head green cabbage
1/2 teaspoon paprika
Sea salt and pepper, to taste
¼ cup fresh Italian flat leaf parsley, minced

Directions

Bring a large pot of water to a boil. Core the cabbage, then immerse the whole head in the boiling water until the outer leaves begin to loosen.

Remove cabbage from the water and carefully peel away as many outer leaves as will come off easily, usually 8 to 12 leaves are large enough for stuffing. Reserve those leaves for stuffing. Thinly slice the remaining cabbage.

In a large skillet over medium, heat the butter. Add the onion and garlic to the pan. Sauté until onion is soft.

Add the cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.

Cover the pan and cook the mixture until the cabbage is tender.

Add sliced sausage to the pan, cover the pan and cook over low heat until the sausage is hot and the cabbage becomes creamy.

Top with fresh parsley before serving.

Chicken Cutlets In Mushroom Sauce

2 Servings

Ingredients

1 large chicken breast, about 8 oz cut in half lengthwise
1 large clove garlic, minced
2 tablespoons butter, divided
4 oz cremini mushrooms, sliced
One quarter of a medium onion, sliced thin
1/4 cup chicken stock
1/2 cup heavy cream
1/2 teaspoon Italian Seasoning
1/4 teaspoon crushed red pepper flakes
Sea salt and black pepper, to taste
2 tablespoons Parmesan cheese, grated

Directions

Season the chicken breasts with sea salt and black pepper on both sides.

In a large sauté pan, over medium-high heat, pan-sear the chicken breasts in 1 tablespoon butter.

Sear the chicken breasts on both sides until they are a golden brown, about 2 minutes on each side.

Remove the chicken from the pan to a plate.

Using the same pan, reduce the heat to medium and add the remaining butter and the minced garlic. Cook for 1 minute.

Add the sliced onion and mushrooms. Saute for 3-4 minutes.

Deglaze the pan with chicken stock. Using a rubber spatula, scrape up any brown bits in the pan. Add Italian seasoning and red pepper flakes.

Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2-3 minutes.

Add heavy cream and allow to simmer 5-10 minutes to allow sauce to thicken. Mix in Parmesan cheese, sea salt and black pepper to taste.

Add the chicken back to the pan. Finish cooking the chicken in the sauce over low heat, for about 10 minutes.


We have salmon for dinner on a regular basis because we like and appreciate that it is a healthy food option. I am not a fan of cooking something the same way all the time, so I am always trying new ways to prepare this fish. I experimented with some different spices and seasoning, added nuts and came up with the recipe below. We really liked this version. We are also trying to incorporate more seasonal vegetables in our meals and trying to prepare them in healthier ways. Oven baked zucchini fries were delicious and turned out crispy with the Parmesan coating. Spaghetti Squash is in season and makes a delicious side dish with Italian flavors.

Pecan-Crusted Salmon

For 2

Ingredients

2 salmon fillets, about 6 oz. each
Seafood seasoning ( such as Old Bay)
4 tablespoons finely chopped raw pecans
1 teaspoon Dijon mustard
1 teaspoon mayonnaise

Directions

Thaw salmon overnight in the refrigerator, if it is frozen.

At least 30 minutes before you plan to cook, take the salmon out of the refrigerator.

Coat a small baking dish with olive oil cooking spray, place the fish in this dish and let the fish come to room temperature.

Sprinkle the fish lightly with the seafood seasoning.

Preheat the oven or toaster oven to reach a 425F/220C temperature a half hour before you plan to cook.

Mix together the Dijon mustard and mayonnaise in a small bowl and use a rubber scraper to spread it over the surface of the salmon.

Press the pecans onto the top of the fish with a little pressure so they stick to the topping.

Roast the salmon for about 15 minutes. (Don’t overcook; the fish will continue to cook for a few minutes when you take it out of the oven.)

Zucchini Parmesan Oven Fries

Ingredients

2 medium zucchini
Kosher salt
1 egg, beaten
1 cup grated Parmesan cheese
Olive oil

Directions

Cut each zucchini in half and each half into quarters.

Place the zucchini in a plastic zip-lock bag and add a little salt. Seal and shake the bag to coat the zucchini pieces.

Place them on paper towels to drain for several hours. Reserve the plastic bag.

Oil a large baking sheet with sides. Use the same oven temperature as the salmon.

Place the egg in a shallow dish and the Parmesan cheese in the bag that held the zucchini quarters.

Dip the zucchini in the egg and place in the bag with the cheese. Shake the bag and place the zucchini on the prepared baking sheet.

Repeat with all the zucchini.

Place the pan in the oven 10 minutes before the salmon will need to go in the oven.

Bake 10 minutes and turn the squash over when you place the salmon in the oven. Bake for 10-15 minutes more or until they are crispy.

Spaghetti Squash Aglio e Olio

Spaghetti squash makes an excellent substitute for thin noodles. It is best to cook the squash earlier in the day or the day before.

Ingredients

1 spaghetti squash, about 3 lbs.

Preheat the oven to 375°F and halve the squash lengthwise. Use a spoon to scoop out and discard the seeds from the middle of each half.

Arrange the squash in a baking dish, cut sides down. Pour 1 cup of water into the dish and bake until just tender, 30 to 35 minutes.

Run a fork through the flesh to separate the spaghetti like strands. Turn them into a storage container.

When ready to cook:

Heat 2 tablespoons of olive oil in a large skillet and add 2 crushed garlic cloves.

When the garlic turns golden, remove it from the pan and discard.

Add the spaghetti squash and toss in the oil. Add crushed red chili flakes, black pepper and salt to taste. Serve immediately.


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This is a busy time with all the holiday preparations and the refrigerator has lots of leftovers from last week. As you know, I am not a fan of just heating up the leftovers. I have to do something different with them. Nothing too involved though at this time – just a few different additions. The leftovers include Beef Cacciatore, Cheese Stuffed Meatloaf and Spaghetti Squash. Here are some recipes to change them a bit.

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Beef Pasta Bake

Ingredients

Directions

Preheat the oven to 350 degrees F.

Mix together the ricotta cheese, mozzarella and salt.

Oil an 11×8 baking dish. Spread ½ cup marinara sauce in the baking dish

Layer half of the beef cacciatore and noodles in the dish.

Spread the ricotta mixture over the pasta and cover with the remaining beef and noodle mixture.

Pour the remaining marinara sauce over the top of the pasta and beef.

Cover the dish with foil and bake the casserole for 45 minutes or until hot and bubbly.

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Meatloaf Pizzaiola

Make extra sauce because it is delicious on pizza.

Sauce

Directions

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Heat the oil in a medium skillet. Add the garlic, onion and bell pepper to the skillet and cook until tender.

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Add the wine and bring to a boil. Add the marinara sauce and reduce the heat to a simmer. Let the sauce cook for about 15 minutes. Add parsley and remove the pan from the heat.

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Warm slices of meatloaf in the microwave and pour some hot pizzaiola sauce over each slice to serve.

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Spaghetti Squash Cakes

Ingredients

Directions

In a large bowl, combine the flour and beaten eggs with a whisk. Add the spaghetti squash, cheese, onions and ¼  teaspoon salt. Mix very well, until all the mixture has a uniform consistency.

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Heat a large skillet on high-medium heat until very hot. Then add the olive oil. Add ¼ cup of the batter to the hot skillet. Repeat with as many ¼ cups as will fit in your skillet.

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Cook until the bottom side of each cake is golden brown, about 1-2 minutes. Reduce the heat to medium. Using a spatula, turn the cakes over and cook 1-2 more minutes.

Repeat with any remaining batter and add more oil if needed.

Serve as is or with sour cream or Greek yogurt.



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