Zoodles with Crispy Pancetta, Pecorino and Basil

Sorry for the crappy cell phone pic, but honestly it might be better than a lot of my other photos!  This was SO GOOD.  My family devoured every last bite.

Zoodles with Crispy Pancetta, Pecorino and Basil
from The Iron You

6 zucchini
1 tbsp olive oil
4 oz pancetta, cubed or in strips
2 garlic cloves, minced
handful fresh basil, chopped
zest and juice of one lemon
4 tbsp shaved or grated pecorino

Use a spiralizer to create zucchini pasta.  Set aside.  In a large pan, heat olive oil over medium-high heat.  Add pancetta and fry for about 4-5 minutes, until just crispy.  Transfer to a plate lined with a paper towel.  Add garlic to the pan and saute until garlic is fragrant and pale golden, about 2 minutes.  Add zucchini and saute about 5 minutes, stirring constantly, until heated through.  Add zest and lemon juice.  Add pancetta and mix completely.  Transfer to a large platter, sprinkle with chopped basil and pecorino and serve.

Tater Tot Casserole

This was... okay.  It was kind of like a pot pie with beef.  I probably wouldn't make it again, but if it's something you're into, go for it.

Tater Tot Casserole
adapted from Crispy Rice

23 oz bag Ore-Ida tater tots
2 cans condensed cream of mushroom or chicken soup
4 oz  shredded cheddar
1 lb ground beef, cooked
Frozen veggie mix, cooked

Preheat oven to 350F.  Grease a baking dish.  Mix the ground beef with the soup and layer in the bottom of a baking dish.  Then layer in the veggies and cheese.  Top with a layer of tater tots.  You can top that with a little more cheese, if you'd like.  Bake 30-45 minutes until tots are golden and mixture is bubbly hot.

Secret Ingredient Meatloaf

This was different.  The day I made this, I made way too much other food, and I didn't get to taste it on the first day.  When I did get around to eating it, it was okay reheated.  I guess I would try it again.

Oh, and the secret ingredient is instant stuffing.  I used cornbread flavor.

Secret Ingredient Meatloaf
from Dancing Through the Minefield

1 lb ground beef (or turkey)
1 egg
1 box stuffing mix
1 cup water

Preheat oven to 350F.  Mix everything together.  Grease a loaf pan and put the mixture in.  Bake for 45 minutes, until a toothpick comes out clean from the center.

Spaghetti Squash with Feta and Herbs

This was SO GOOD!!  It was delicious when it was hot, really good when it was reheated in a pan, and my mom said she liked it when it was cold, too!  So versatile!  I think I'll start making a spaghetti squash on Sundays and just throwing random ingredients in when I want something to eat.

Photo credit to my dad!

Spaghetti Squash with Feta and Herbs
from Recipe Runner

1 medium sized spaghetti squash
1 tsp extra virgin olive oil
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1 tbsp fresh flat leaf parsley
1 tbsp fresh basil
1 tbsp fresh oregano
1 tsp lemon zest
1/3 cup feta cheese, crumbled

Preheat the oven to 400F.  Line a baking sheet with foil and coat it in cooking spray.  Cut the spaghetti squash in half lengthwise.  Scoop out the seeds and discard.  Spray the inside with olive oil and sprinkle with salt and pepper.  Roast the squash on the middle rack of the oven for 35-40 minutes.  Remove the squash from the oven and let it cool long enough that you can handle it.  Using a fork, scoop out the flesh and place into a larger bowl.  Add the remaining ingredients to the squash and mix together.  Serve immediately.

Balsamic Shrimp Salad

So delicious!!  I need to keep this shrimp in my fridge at all times for random acts of snacking.

Balsamic Shrimp Salad
from Will Cook for Smiles

Balsamic reduction:
1/2 cup balsamic vinegar
1 tsp honey

Balsamic shrimp:
1/2 lb large shrimp, cleaned and deveined
1 tbsp olive oil
1 clove of garlic, grated
1/2 tbsp balsamic vinegar
1/2 tsp honey
salt

Salad:
spring salad mix
strawberries
feta cheese

Balsamic reduction:  whisk balsamic vinegar and 1 tsp honey in a small sauce pot, over medium-high heat.  Once it starts to simmer, turn the heat down to medium.  Let vinegar slow simmer, stirring occasionally, until the mixture coats the spoon.  It will take 7-10 minutes.  Remove from heat when it reaches the right thickness.

Shrimp:  preheat a medium saute pan on medium heat.  Make sure all your ingredients are ready, at hand.  Add oil, balsamic vinegar, honey and garlic to the pan and quickly stir together.  Add shrimp and some salt.  Saute shrimp until it turns pink on one side.  Flip and cook until the shrimp are pink on the other side.

Salad:  top lettuce with sliced strawberries, feta cheese and shrimp, drizzle with balsamic reduction.

"That Tailgate Dip"

Another funny name recipe that's probably handed down through friends and families.  This was SO GOOD.  I suggest adding some hot sauce or buffalo sauce to your preferred spiciness.

"That Tailgate Dip"
from Baked In the South

8 oz cream cheese, softened
8 oz shredded cheddar cheese
1 stick of butter, softened
dash of cayenne pepper
onion or garlic powder
1 can Rotel Diced Tomatoes & Green Chiles
salt & pepper

Mix all ingredients well, chill and serve.

Chicken Alfredo Dip

Oh my word, this is magical!  So good with a crusty bread for dipping!

Chicken Alfredo Dip

from Life with the crust cut off

3 boneless, skinless chicken breasts, cooked and shredded

8 oz cream cheese, softened

1 jar alfredo sauce (14.5 oz)

2 cups shredded mozzarella 

grated Parmesan cheese

Preheat the oven to 350F.  Mix the cream cheese, alfredo sauce and 1 1/2 cups mozzarella.  Please into glass pie plate.  Top with remaining mozzarella and a sprinkling of Parmesan.  Bake for 20-25 minutes, until hot and bubbly.