An Open Apology to the Spaghetti Squash

Dear Spaghetti Squash-

I'm so sorry I made you so mad. I know, I know....its that time of the year, isn't it?  I pay no attention to you all year until Fall when you are most abundant, most flavorful and let's face it, cheaper.   

Sure, you are a little large and sometimes hard to find in the grocery stores. I know people just walk past you--its not you though, it's them. They just don't know how to handle you or know what to do with you. I wish I could tell everyone just how easy you are to handle and that your deliciousness comes through when baked or microwaved. Or that you bring a smile to everyone-young and old-when I comb your lovely strands of flesh out with a fork.  You blend ever so sweetly with any kind of marinara or spaghetti sauce and take to a sprinkling of Parmesan ever so gently. You are full of fiber, vitamins and minerals (Vitamin A, Vitamin C and calcium) and have only 42 calories per cup.

In fact, if you compare yourself to pasta (which you really shouldn't as you both have exceptionally redeeming qualities), you are lower in calories, lower in fat and lower in carbohydrates.  You can save 179 calories per cup by hanging out with you.

So I apologize to you, my friend. I hope you can forgive me. I promise to pay more attention to you now that you are front and center. I get that you are angry--but did you really have to do this to my microwave today?

Be Prepared for When the "I Have Nothing in My Kitchen For Dinner" Syndrome Strikes

I literally just got home from a trip and am faced with the "I have nothing in the house for dinner" conundrum. Determined not to go out to eat or order in food, I quickly have searched my kitchen and have found the following items:

Frozen Corn
Chicken Breasts
Jarred Marinara
Parmesan Cheese
Carrots
Hummus

I've got some hungry mouths to feed, so what do I do? Whip up a quick Faux Chicken Parmesan dish fit for a king!

Here's how you do it:

FAUX CHICKEN PARMESEAN

• Thaw chicken breasts (if frozen).

• Turn on oven to 375 (I like to use the toaster oven)

• Season chicken breasts with a bit of salt and pepper (do not over salt-there is PLENTY in the jarred marinara and cheese
  

• Place the chicken breast in an oven safe dish and pour about 1/4-1/2 cup of marinara and a sprinkling of the Parmesan cheese over the chicken. Feel free to add oregano, basil, red pepper flakes or whatever spice you like to liven up the jarred marinara. Fresh spinach leaves also make it tasty! Cook for about 20-25 minutes and check internal temperature.
  

• Once nearly cooked, remove the chicken and top with 2 teaspoons per chicken breast of the Parmesan.
  

• Move to BROIL mode on your toaster or oven and put chicken on highest rack to broil. Watch closely until the cheese darkens and gets bubbly.
  

• Remember chicken is thoroughly cooked at 165 degrees, but remove it at 160 and allow it to rest. It will increase the temperature enough to reach the 165. Do not cut into it-this allows the juices to spill out and causes the chicken to by dry.
  

By omitting the breading, baking or frying of a traditional Chicken Parmesan, we've saved hundreds of calories as well as fat, saturated fat and cholesterol.

While the chicken is baking, make frozen corn according to directions.

Once chicken is done and corn is cooked, place on dinner plate. Add carrots and a tablespoon or two of hummus.

Since I like grocery shopping and usually have enough foods on hand, this is a rare occurrence. However, the last 2 weeks have been crazy and this is what I get for not pre-planning. I have to say, it was a pretty good dinner-well balanced, colorful, filling and healthy as well as inexpensive. And, it was done in 30 minutes!!

What are your go to meals when the syndrome hits?

Have You Been to Jimmy's?

About once-maaaaaaaybe twice-a year, I succumb to the delicious Meatball Sandwich made famous by Jimmy's. www.jimmysfoodstore.com It's the one on the far left in this picture. Everything about it is satisfying. The homemade meatballs-made with love-the right amount of sauce-not too much, but just enough to still be messy-and the cheese. Oh! The cheese! Onions and peppers? Your choice.


The DiCarlo family has been running Jimmy's in East Dallas since the 1960's and I've been shopping there for the past 10 years. Mainly, I go for the homemade pastas, marinara sauce and the meatballs. And, the occasional sandwich. They do have a full menu...be prepared to wait a bit if you arrive at high traffic times. The produce prices are always reasonable and today, there were herb and tomato plants for sale at rock bottom prices.

The place is nostalgic, especially if you favor Italy and Italian specialty products--or, if you have a hankering for a Soprano kind of feeling....Me? I just like it in there-it makes me happy!