I’m not positive I’ll be able to keep hanging it this way as it is tilting a little. I may have to get more chain and create a “basket” for it to sit in (2 longer pieces of chain that will make an X underneath and come up to the top and gather in a carabiner). But it’s pretty cute.
TASTY! I love subbing butternut squash for higher carb veggies like potatoes.
Butternut squash chili cheese fries
1 medium butternut squash (about 2 pounds — large enough to yield 20 ounces uncooked flesh)
1 cup low-fat veggie or turkey chili
1/2 cup shredded reduced fat cheddar cheese
1/8 tsp. kosher (or regular) salt
1/8 tsp. cayenne pepper
Optional Toppings: fat-free sour cream, chopped scallions
Preheat oven to 425 degrees. Poke a couple holes in the squash with a knife and put in the microwave for 3 minutes or so. After it’s cool, use a sharp knife to remove the ends of the squash. Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. Next, cut squash into french fry shapes (for best results, try to keep them even in size). Using a paper towel, pat squash pieces firmly to absorb any excess moisture. Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper. Toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray. Use 2 pans if needed. Squash pieces should lie flat in the pan. Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy. Leaving the oven on, transfer fries to a large oven-safe plate. Prepare the chili as directed on the package, and then pour it over the fries. Sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted. Carefully remove from the oven and, if you like, top with sour cream and scallions. Makes 2 enormous and amazingly delicious servings.
Aunt Purple cookbooks are available at smashwords.com https://www.smashwords.com/books/search?query=Raquel+Haggard
Shrimp Pepper Pasta
6 oz spaghetti
4 small sweet peppers, thinly sliced
½ jar sliced banana peppers
1 jar cherry peppers, sliced
½ c. diced onion
Garlic, to taste
1 tsp dried oregano
1 tsp crushed red pepper flakes
Salt and pepper
¼ c. chicken broth or water
4-5 diced Roma tomatoes
15 oz tomato sauce
1 lb large shrimp, peeled and deveined
4 basil leaves, torn
1/3 c. parmesan cheese (or asiago)
Bring medium pot of water to a boil and add spaghetti. Meanwhile, spray large skillet with cooking spray and heat on med hi. Add peppers, onion, garlic, oregano, red pepper flakes and salt and pepper. Cook about 5 minutes. Add tomatoes, broth, tomato sauce, and shrimp. Add basil leaves and cheese; fold in cooked spaghetti. Serve in bowls and top with additional basil leaves and cheese.
Yield: 3 servings.
super quick and tasty meal!
Shrimp and Pasta
5 oz Smart Taste rotini
¼ onion, diced
1 ½ lb uncooked, deveined & peeled shrimp
14 oz can diced tomatoes with Italian seasoning, drained some
Dash garlic powder
Dash red pepper flakes
Salt and pepper, to taste
1 c. fat free half and half
¼ tsp smoked paprika
¾ c. reduced fat shredded mozzarella
Bring pot of water to boil and cook pasta. Spray large skillet with cooking spray and cook onion. Add tomatoes, garlic powder, red pepper flakes and salt and pepper. Simmer and add half and half, stirring constantly. Add paprika, mozzarella and shrimp. Keep stirring until shrimp are cooked. Fold in cooked pasta and serve.
Yield: 4 servings. Per serving= 417 Calories; 7g Fat (16.1% calories from fat); 45g Protein; 39g Carbohydrate; 4g Dietary Fiber; 270mg Cholesterol; 439mg Sodium.
Sugar Free Strawberry Jalapeno Jam
2 c. strawberries
.3 oz sugar free strawberry jello powder
1 c. cold water
Jalapenos, to taste
Take leaves off strawberries and slice; crush in small saucepan. Add jalapenos, water and jello powder. Heat to boiling, stirring constantly. Reduce heat to low and simmer 2 minutes. Pour into jars. Can be stored in refrigerator for 1 week or in freezer for several weeks.