We started off May with sun and temperatures in the mid to high 20’s. And with beautiful weather comes the summer salads and healthy items on the BBQ. Late May has been a different story! These last two weeks have been filled with wind, rain and the cool temperatures that come with it. As soon as the temperatures start to drop, my body immediately wants to curl up on the couch with a cup of java and a yummy carb to sooth the soul and get me through this sad weather. History states that my usual blog post would be to insert a healthy treat here____, I decided to share with you some comfort food to end your day with. I’m a huge lover of meat! I grew up on a beef farm in Mesopotamia, Ohio and my appreciation for the beef industry runs deep. You are talking to a prize winning Steer handling 4-H girl here! Yep, you heard me right…it’s all out in the open now. Not only is this protein option delicious, it’s also great for you! Some of the benefits of eating Lean Beef or Bison include Iron, Zinc, and B vitamins. Also a simple 3 ounce serving provides half the protein an average adult needs in their daily diet. So before you subject yourself to a fish and chicken only diet, do a little research and you may find that beef is the exact thing your body is lacking.
Tonight I cooked my first pot of homemade meat sauce and served it on a bed of spaghetti squash. This meal is so delicious and will satisfy those cold weather carb cravings.
I came across this recipe today on Joe Donnelly’s Facebook page and I had to share!
• 1 medium spaghetti squash (about 8 inches)
• 1 cup water
• 1 pound 95% lean ground grassfed beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 teaspoon garlic powder
• 2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon chili powder
• 1 can (28 ounces) tomato puree
• 1 cup grated reduced fat Parmesan cheese, divided
• Slice the squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork. Meanwhile, brown beef in a large skillet; drain. Add onion, green pepper, herbs and seasonings; sauté until onion is transparent. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out the squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into the meat sauce. Serve sauce over spaghetti squash and pass remaining Parmesan. Yield: 6 servings.
Nutritional Facts 1 serving (1 each) equals 296 calories, 6 g fat (2 g saturated fat), 24 carbohydrate, 6 g fiber, 26 g protein.
Warm baths are perfect for rainy days
we tend to snuggle a lot on these days