Veggie Spaghetti

Daniel Tiger has an episode where his mom makes "veggie spaghetti" and when I saw this recipe I knew I had to make it. (I love Daniel Tiger.)  I made it on a night when David had a work dinner, because he doesn't like mushrooms. But it was delicious and I was super happy with it. I will probably make it again and just serve red sauce on the side and people can have regular spaghetti or try some veggie spaghetti, and I'll eat all of the goodness myself.



Vegetable Spaghetti
Source: Simple Veganista

Ingredients: 
1 tablespoon olive oil
1 onion, thinly sliced
2 – 3 garlic cloves, minced
8 oz. mushrooms, sliced (baby bella)
1 medium zucchini, thinly sliced and cut in half
1 medium yellow squash, thinly sliced and cut in half
1 can (28 oz.) diced tomatoes, with juices
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
salt & pepper to taste
2 handfuls of spinach, or baby greens of choice
8 oz. pasta of choice
parmesan cheese, to serve

Directions:
Pasta: Cook your pasta of choice according to package directions. Set aside.

Vegetables: In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning.

Assemble: Serve veggies over a bed of pasta with a good dusting of parmesan.

Cream Cheese Chicken Dip

This is David's favorite dip for parties or game-days. One of our good friends, the Perkins, makes it and we finally got the recipe to make on our own. You usually hear us talking about food from the Perkins home that is baked and full of sugar because Amy makes the most AMAZING cookies, cakes, and baked treats. But this is actually a Derek recipe, which I think is funny.




Cream Cheese Chicken Dip
Source: Derek Perkins

Ingredients:
Chicken - shredded (3 breasts or 2 cans)
1/2 c. Ranch Dressing
2/3 c. Hot Sauce (Taco Bell Brand - medium)
4 oz Cream Cheese
1 8 oz bag of shredded cheese (2 cups), any time - preferably Mexican blend.

Directions:
Soften the cream cheese, mix together without the chicken. Add the ranch and hot sauce. Mix in some of the cheese (about 1/2 the bag.) Pour into a pie pan/8x8 baking dish. Sprinkle the remaining cheese on top. Bake at 375 until the cheese is brown and bubbly.