Like pretty much the entire world population, we are trying to eat better this year, and in order to succeed, we all need some cheerleaders in the background keeping us going and not succumbing to junk “food”. In honor of that, I thought I might post a couple of (healthy!) recipes we’ve recently tried and enjoyed.
Friday night we had something called Cuban Picadillo. It has a rather interesting set of ingredients (raisins and capers–together?!), but trust me, this was just the perfect mix of sweet and salty to really satisfy your taste buds. I’m really looking forward to the leftovers of this stuff, and I’m one of those anti-leftover people (unless it’s pizza, obv.) Her recipe doesn’t actually have the raisins in it, but I tossed in a handful after reading the comments, and next time I’d probably add another handful. This stuff is pretty awesome, and only uses 6 WW points (I’m not on that program, but lots of people are, maybe even you!) Give it a try, you might be surprised! 🙂
On Saturday, we had our first ever spaghetti squash spaghetti. (NOTE: we didn’t use her sauce, we had our own.) I’m not certain that mine was cooked all the way through (a bit crunchy?), but as far as taste and appearance go, I think you’d have a hard time proving it wasn’t really spaghetti noodles. Double check the doneness after the cook time, but definitely give this veggie a try! We’re going to do it again for sure. 🙂 If you’re not a squash eater (we definitely aren’t!), it can be a bit tough to make yourself try it, but once you do, you’ll be pleasantly surprised. 🙂 So just go buy one, it doesn’t cost any more than a package of decent spaghetti noodles!
EDIT: OK, according to the Dashing Dish website, if you don’t want a crunchy texture on your squash, you should saute it a bit, I’ll keep that in mind for us in the future too!
Splinters & Stitches 
6 points! I’m in. Thanks for the recommendation!
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No problem! Be sure to check through the rest of her site, I’ve found several things on there that have been added to the rotation (and a few fails too, but taste is so subjective). Hope you like it!
BTW, the leftovers were really good as “quesadillas” with a good medium cheddar cheese. 🙂
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I like spaghetti squash. We served it as a side dish to this http://allrecipes.com/recipe/pork-tenderloin-alla-napoli/detail.aspx?event8=1&prop24=SR_Title&e11=pork%20tenderloin%20napoli&e8=Quick%20Search&event10=1&e7=Home%20Page with a few adjustments. You’ll never find heavy cream in my house unless my in laws are visiting so we used a bit of table cream instead. We also used olives that were stuffed with hot peppers. Added a little kick which was good with the spaghetti squash.
Thanks for the recommendations, I’ve never heard of the first dish.
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We didn’t mind the squash, like I said, the hardest part was getting over the fact that it was squash. That recipe sounds interesting, maybe we’ll give it a try. I don’t keep heavy/whipping/table cream in my house either. Mostly I just sub with whole milk in those recipes, we get good quality milk with a high cream content, (as close to straight from the cow as you can get) and I’ve never missed the true cream.
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