August 2017 – Pittsburgh North Fitness

Recipe of the Week – Cheesy Buffalo Chicken Spaghetti Squash Bowls

August 31, 2017/0 Comments/in Recipes /by Josh Proch

Spaghetti Squash makes other great dished besides just being a pasta substitute. This weeks recipe brings buffalo chicken and spaghetti squash together for one yummy meal.

What you need:

2 medium spaghetti squash (6-7 inches long)
2 cups of cooked shredded chicken
1 cup freshly grated cheddar and/or mozzarella cheese
1/3 cup Frank’s Red Hot sauce
2 TBSP melted butter
1/3 cup Greek yogurt
1 jalapeno, diced (seeds, stem, + veins removed)
1/4 cup chopped green onion, divided
salt and pepper, to taste
ranch or blue cheese dressing for drizzling, optional
extra grated cheese for topping

How to make it:

Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
Next grab a lipped baking sheet or a rimmed baking dish and line with foil.
To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil and place face down on your baking sheet.
Roast for 30-40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and the exterior of the squash will be visibly softened.
The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let’s get back to the recipe!
While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night’s dinner.
Shred your chicken and combine in a medium bowl with your cheese (I used cheddar and mozzarella), hot sauce, melted butter, Greek yogurt, jalapeño, green onion, salt, and pepper.
Using a fork, scrape the spaghetti squash bowls to release the delicious strands of squash and mix with your cheesy buffalo chicken mixture.
Top each squash with a little extra cheese and place face-up on your baking sheet. Cover the baking dish in foil, leaving a little room at the top (like a tent!) so the cheese doesn’t stick.
Bake at 350 degrees F for around 20 minutes or until hot and bubbly. For golden bubbly cheese, remove the foil at the end, then change oven setting to broil on high and broil for 2-3 minutes.
Garnish with chopped green onion, a drizzle of your favorite dressing, and even extra hot sauce!

*Recipe Source: http://peasandcrayons.com/2016/02/cheesy-buffalo-chicken-spaghetti-squash-recipe.html

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Recipe of the Week – Bell Pepper Egg In A Hole

August 31, 2017/0 Comments/in Recipes /by Josh Proch

Start your day with one of this healthy and delicious Bell Pepper Egg In A Hole recipe.

Here is what you need:

1 red bell pepper
4-5 large eggs
Salt
Pepper
¼ cup grated Parmesan cheese
1 Tbsp Olive oil

Here’s how to make it:

In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat.
Cut peppers into ½” rings and remove the seeds and centers. Place sliced peppers into the pan and let them saute for a minute.
Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly; it prevents the egg from leaking and forms a nice seal.
Sprinkle salt and pepper over each egg. Saute for 3 minutes, then flip it over carefully.
Top with a generous amount of Parmesan cheese. If you want your yolks to be juicy (over easy), cook another minute.

Enjoy!