Click here to pin this Italian Stuffing recipe!

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This post is sponsored by Fisher Nuts.

Every time I walk past the seasonal squash display in the produce section I have to grab a couple of something. Until I cooked up this Stuffed Acorn Squash recipe a couple of weeks ago my counter was filled with a family of acorn squash, delicata squash and old reliable, spaghetti squash. It’s a good thing they have a pretty decent counter life because I’ve been more of a collector than a cooker lately so it took some time to finally getting around to baking them up.

I knew exactly what I wanted to do with the acorn squash though. I have prepared Stuffed Acorn Squash before and I absolutely love it. This stuffing is filled with crumbled Italian chicken sausage, kale, walnuts and grated Parmesan cheese – so simple and so delicious when you scoop up a bite with the sweet squash. Sausage and kale are a match made in heaven and adding crunchy walnuts to the mix just put it over the top. I’m very texture driven so I loved the crunch from the walnuts, along with the earthy nutty flavor.

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Click here to pin this Spaghetti Squash with Sausage and Mushroom Bolognese recipe.

Spaghetti squash is back in my life thanks to my friend Katie’s recent post on Facebook. Why have I never thought to roast it whole in the oven like that? It makes it so much easier than struggling to try and cut it and fit it into a dish in the microwave. Yes, it takes about an hour (give or take) but once it’s in the oven that’s it. After it cooks and softens all you have to do is slice it longways, scoop out the seeds and fork out the strands – easy!

(Or – slice it into rings like my friend Beth recently posted about. Rings = longer strands that actually look like spaghetti. Genius! I’m trying this next time. But roasting it whole first.)

If you don’t have time to roast it in the oven and have an instant pot, here is how to cook spaghetti squash in the Instant Pot!

My favorite way to eat spaghetti squash is with a hearty tomato based sauce (like this one). I’ll never tell you that spaghetti squash will take the place of pasta, but if you are trying to cut back on calories, carbs or whatever – then this Spaghetti Squash with Sausage and Mushroom Bolognese is for you. To me, it’s the next best thing to sitting down to a plate of pasta (and feeling really good about it).

Here are a few more healthy dinner ideas for you.

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I am pretending it’s not 90 degrees out and making soup this week. Guys, I don’t consider myself a very envious person, but this is the time of year where I start to experience major Fall Envy. I’ve lived in Florida most of my life (I was 10 years old when I moved here from NY) so our fall season is not new or shocking to me in any way. I’m pretty used to it whether I like it or not. But over the years, since social media hit the scene, fall in other parts of the country – REAL FALL – is a little more in your (my) face I guess you can say. It’s mid-September and I can’t tell you how many pictures I’ve seen already of apple picking, long sleeves, the start of leaves changing and yes…boots. My legs start to instantly sweat when I even think about wearing boots.

(Apples, Pumpkins and Palm Trees … Fall in Florida)

Like I said. It’s 90 degrees and I have Fall Envy. (has fall even officially started yet???)

I’m half kidding about making soup in hot weather because I actually like soup all year round. Soup in the summer is actually a nice way to enjoy all those colorful veggies that are bursting everywhere you look. Two of my favorite soups to make in the summer months are this Summer Vegetable Soup with Pesto and Summer Chicken Chili Verde. Soup is good food anytime of year if you ask me.

A few weeks ago my sister in law Jamie sent me a pin of this Italian Orzo Soup my friend Ali cooked up. The beautiful image of this soup stuck in my mind and I finally got around to making it this week. I needed a make ahead dinner for one of our nights and soup always fits the bill for evenings where we all may be eating at different times because of our schedules. What made it even better is that I already had all of the ingredients on hand in my pantry, fridge and freezer. (I love it when that happens.)

Enjoy!

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Remember a few weeks ago I posted this recipe for Grilled Baby Portabella Pesto Flatbreads? They turned out so good that I wanted to go back and make a heartier, meatier version that my husband would be satisfied with for lunch or dinner. Me? I would be perfectly content with the cheese, sun-dried tomato spread and mushrooms. My husband, as good as he is about eating all the meatless meals I crank out for weeknight dinners, really enjoys a little bit of meat on his pizza. And so that’s what I gave him here with my latest naan pizza creation.

I had a package of julienned sun-dried tomatoes in the pantry and with a few quick pulses in my blender (along with some olive oil and garlic), I turned it into a spreadable base for the pizza. I decided to stick with my favorite mushrooms, the baby portabellas, as well as a couple of links of some turkey andouille sausage I recently picked up to kick up the flavor. The flavors worked so well together!

Now, if you want to make things easier on yourself, feel free to pick up a jar of pre-made sun-dried tomato spread. I’ve seen a brand in my produce section that would work, I’m sure most grocery stores have something similar as well. But the sun-dried tomato spread I threw together here was really simple – the sweetness from the tomatoes were incredible and the little add-ins made it a perfect complement to the other ingredients.

I obviously love making naan pizzas (like these killer Grilled Veggie Naan Pizza and Grilled “Stinger” Naan Pizza), and the only problem that I have with them is that they are so darn good you can really go overboard with the calories if you’re not careful. If you look on the package of the bread, you’ll see a serving size is for 1/2 a loaf (at least on the ones I pick up) and if I am not prepared with a big salad to serve alongside my serving, then I might just go ahead and polish off the whole thing. With all the toppings and cheese, that could be considered a calorie disaster…or not. It’s up to you, but if you are watching your calorie intake and don’t want to blow that session on the elliptical or treadmill that morning, stick to just a couple slices and a salad (and save the rest for lunch the next day!).

Enjoy!

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Summer vacation has officially begun in Casa Goodman. Last week was our first full week out of school and we kicked off the break with some time at a resort in Orlando using my parent’s time share points. Though it rained mostly every day, it didn’t stop my kids from non stop swimming, sliding, lazy river-ing, playing water volleyball and basketball.

I am always amazed at their endless energy and I have to say I am thankful they are at the age they can be in the pool without me physically by their side with them every minute – this mama needed a few lounge chair breaks to regain strength and un-prune her fingers and toes from all the water. I loved seeing them so active all day long, and honestly, the cloudy weather was actually a blessing – the sun came out in full force Saturday and whoa was it hot.

As always, there’s no place like home and we were all happy to get unpacked and back to normal yesterday. Since I didn’t have time to get to the grocery store before family hunger kicked in, I fell back on an ole reliable meal I tend to make pretty often throughout the summer – Grilled Italian Chicken Sausage and Peppers.

I pretty much always have a pack of precooked chicken sausages or two in the freezer (I stock up on several of the Aidell’s varieties every time I go to Costco, this time I picked up a new Italian style one from Casual Gourmet) and I usually have at least bell pepper or two along with onions in house too.

I love using soft pita bread to hold the final grilled product together as a sandwich as a opposed to a bun, and even throwing on a little feta sometimes to change things up (note: my favorite pita bread is this one from Joseph’s Bakery – only 60 calories, 6 grams of protein and 4 grams of fiber – I have seen it at Publix and Walmart in the deli section). This meal always comes together in under 30 minutes, and I know everyone in the fam will eat it up (minus the peppers for the kids) alongside a salad or some raw veggies and ranch.

A perfect easy summer meal to add to your menu in my opinion! Happy grilling! 🙂

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This idea for dinner slapped me in the face the other day as I was sitting in car line waiting to pick up my kids for school. I had no plan for dinner, and the lack of plan was occupying my mind…I knew I had to think of something quick.

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I’m over at Reluctant Entertainer today as a guest and I’m serving up one of my favorite meals to entertain with. Head over for the recipe and to read about how I’ve learned to avoid feeling a little “nutso” before big get-togethers.

Have a great day!!

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Ingredients

• 5 Italian sausage links (sweet, hot, or a couple of each) – you can use pork or turkey Italian sausage
• 2 Tbsp olive oil
• 1/2 green bell pepper, sliced into 2 to 3 inch long strips
• 1/2 red bell pepper, sliced into 2 to 3 inch long strips
• 1/2 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long – I used yellow
• 4 garlic cloves, sliced into slivers
• 1/2 large sweet or yellow onion, sliced into 1/4-inch half-moons
• 1 small (15 ounce) can of crushed tomatoes
• 1 Tbsp of dried basil
• 1/2 cup Marsala or red wine (optional) – I used Marsala wine
• 1/4 teaspoon red pepper flakes (optional) – You can use up to 1/2 teaspoon based on taste and the type of sausage used.  I used 1/4 tsp.
• Salt to taste
• Toasted French Bread, sliced to fit sausage

Preparation

1 Heat the olive oil over medium heat in a large skillet with a lid.  When the oil is hot, add the sausages and brown them slowly.  You want to brown them gently.  Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

2 Increase the heat to medium-high and add the onions and peppers. Toss them in the pan and coat them with the oil that was left from the sausages.  Sear the peppers and onions, stirring occasionally.  You want some blackening of the vegetables.  Once the onions and peppers soften, sprinkle some salt on them.  When the onions and peppers have been seared and slightly blackened, reduce the heat to medium and add the garlic and cook for 1 more minute.  Be careful not to burn the garlic.

3 Add the Marsala or red wine (if using) and scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.

4 Add the can of crushed tomatoes, basil and red pepper flakes (if using).  Stir well to combine.  Add the sausages back into the skillet.  Bring to a simmer then reduce the heat to low.  Cover and simmer until the peppers are soft and the sausages are cooked through, about 15 – 20 minutes.

5 Fill a toasted french bread piece or hoagie roll with a sausage along with some peppers, onions and sauce.  Sprinkle with some parmesan cheese if desired.

Great as leftovers (if there are any!)    Enjoy!

Mom’s Cooking Club Lesson:  Adding the Marsala or red wine to the dish is optional but I highly recommend it.  The wine gave so much flavor to the sauce mixture and took it to another level which made these sausage, peppers and onions something extra special

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Last week at the gym, a friend of mine came over and asked if I had a lasagna recipe to share.  I thought about it and realized that though I’ve made lasagna plenty of times, I’ve never actually written down a recipe.  I went home that afternoon and decided I wanted to make lasagna.  I normally make it with seasoned ground beef but I just love how crumbled sausage tastes in almost any pasta dish.  I had most of the ingredients in the pantry and fridge, but did run to the store for some ricotta and sausage.

There’s something about pouring yourself a glass of red wine and spending some time in the kitchen making a classic home cooked meal like this.  It’s just comforting to me.  I ended up baking the lasagna for a teacher at my son’s preschool who is recovering from surgery.  Using some leftover noodles and filling, I did make a few lasagna rollups that the kid’s ended up eating for their dinner.  Rollups are quicker and easier to make than lasagna and is a great way to use up any leftover noodles and filling.  To make a rollup, lay the noodle flat, spread about 2 TB cheese filling over noodle, top with small amount of meat and sauce.  Roll up from one end to the other, loosely.  Bake in additional tomato sauce and topped with mozzarella until bubbly.

Sausage and Spinach Lasagna

Ingredients:

For the Lasagna

• 1 box of Barilla lasagna noodles (or your favorite brand)
• 1 lb Italian Sausage or Turkey Italian Sausage, removed from casings, cooked and crumbled
• Semi-Quick Tomato Sauce (see recipe below, best to make ahead) or 2 jars of your favorite sauce
• 2 cups whole milk ricotta
• 12 oz box of frozen chopped (or leaf) spinach, defrosted and drained very well
• 1/3 cup Parmesan cheese
• 1 egg
• 2 TB dried parsley flakes
• 2 good pinches of salt
• fresh ground pepper, to taste
• 2-3 cups mozzarella cheese, shredded (it's best to buy a block and shred yourself)

For the Tomato Sauce

• 2 TB olive oil
• 1 medium onion, minced
• 1 large can of crushed tomatoes
• 1 large can of tomato sauce
• 2 tsp oregano flakes
• 1 tsp parsley flakes
• pinches of salt, pepper and sugar (sugar is optional)

Directions:

For the Lasagna

1. Preheat oven to 375 degrees.
2. Prepare noodles as directed on package or take this shortcut: Spread uncooked noodles in large pan (I used an aluminum roasting pan). Bring water to a boil, using a large tea kettle if you have it. Pour hot water over noodles, making sure there is plenty to cover all the noodles.  Add a little olive oil to water to help prevent sticking. Let them soak while you are preparing the filling.  Drain well when ready to use.
3. In a large bowl, combine ricotta, spinach, Parmesan, egg, parsley, salt and pepper. Spray 13x9 baking dish with cooking spray. Spread about 3/4 cup of sauce over bottom of baking dish. Place 4-5 noodles over the bottom, slightly overlapping each other. Spread half of the cheese and spinach mixture over the bottom layer of noodles. Then spread half of the cooked crumbled sausage over the cheese mixture. Top layer with about a cup of sauce. Repeat next layer the same. Top last layer with noodles and remaining tomato sauce (about 2 cups), if you made the sauce using my recipe you will have sauce leftover. You can freeze any unused sauce for future use.
4. Cover with aluminum foil and bake in 375 degree oven for 20-25 minutes. Take aluminum foil off lasagna and spread shredded mozzarella over top layer. Cook uncovered for an additional 15-20 minutes until cheese is melted and slightly browned and sauce is bubbly
5. Let pasta stand for at least 10 minutes before cutting and serving. Serve with grated Parmesan, red pepper flakes and garlic bread.

For the Tomato Sauce

1. In large saucepan, heat olive oil and add minced onion and a small pinch of salt. Saute over medium heat until onions are softened. Add both cans of tomatoes to pot. Add a small amount of water to each can and swirl to grab any leftover sauce and add to pot. Bring sauce to a simmer over medium heat. Add oregano, parsley, salt, pepper and sugar. Sugar is optional, depending on taste.
2. Continue to simmer for about 20-25 minutes. Taste for any additional salt and pepper.

GO GATOR S!!

Bring home another SEC Championship!

Chomp…Chomp…

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