TK’s Marinara Spaghetti Squash

This recipe is absolutely delicious, healthy and very filling.  If you are blessed with fresh herbs in your fall garden, the aromas will tempt everyone who enters your home.


Extra Virgin Olive Oil

Two sprigs fresh thyme, stripped

Four medium fresh basil leaves, chopped

One spaghetti squash (Slice off ends, cut vertically in standing position, deseed, rub olive oil inside each half, turn upside down on foiled baking sheet and cook 40 minutes at 400 degrees).

1 pound turkey sausage, sliced and cut in half

One yellow onion, chopped

Two cloves garlic, minced

11/2 bottles of Organic Marinara Sauce

1 14-ounce can artichokes, chopped

1 pint Roma or cherry tomatoes, sliced lengthwise

Fresh or shredded Parmesan cheese

Sea salt to taste

Pepper to taste

DIRECTIONS:                                                                                                                                      *Prepare spaghetti squash and cook in the oven at 400 degrees for 40 minutes.                    *In skillet, brown turkey sausage in olive oil.                                                                            *Add chopped onion and saute 5 minutes.                                                                                        *Add minced garlic and saute approximately 30 seconds

*Pour in Marinara sauce.                                                                                                                    *Add fresh herbs                                                                                                                                    *Add chopped artichokes                                                                                                                    *Add Roma tomatoes                                                                                                                            *Stir in sea salt and pepper to taste                                                                                                  *Bring to a boil and simmer 10 minutes.                                                                                                                                                                                                                                                         *String spaghetti, place into bowls and top with marinara sauce mixture.                             *Top with fresh or shredded parmesan cheese.

Enjoy every bite!



Taco-filled Tortilla Bowls-TMG


These TACO TORTILLA BOWLS are delicious and perfect for busy parents:


12 flour tortillas

1 lb. ground beef or turkey

1 cup salsa

1 can black beans, (rinsed and drained)

Mexican shredded cheese

1 bunch red leaf lettuce

Guacamole (see recipe below)

Light sour cream


Preheat oven to 350 degrees.

Microwave tortillas 15 minutes, separated on paper plate.

Form tortilla into a bowl inside each large muffin cups with two folds on each side.

Crunch foil and place foil ball into the center of each tortilla bowl

Place tortilla bowl muffins into oven and bake for a total of 13 minutes.

While tortillas bake, brown meat and drain, if needed.

Season with kosher salt to taste, chili powder and pepper.

Pour 1 cup salsa into cooked meat mixture.

Boil and simmer 10 minutes.

Microwave black beans 3 minutes.

Add spoonfuls of meat and beans into each tortilla bowl, topped with Mexican cheese.

After cheese melts, add pieces of lettuce, guacamole mixture and sour cream.



3 avocados sliced and chopped (include one seed)

1/2 cup salsa

1/4 sliced/chopped onion

1 large lime, squeezed

1 fresh tomato chopped





7 red potatoes (baked in foil at 425 degrees, after rubbing with
olive oil, kosher salt and pepper), chopped in chunks
1/2 large onion chopped
2 large cloves garlic chopped finely
8 mini carrots chopped finely
1 small red pepper chopped
1 small green pepper chopped
3 T butter
Olive Oil for sauteing little veggies and rubbing potatoes
6-8 T flour
1 and 1/2 cups almond milk
1 container reduced sodium chicken broth
Several sprigs of fresh Rosemary
Fresh Parsley
1 Tsp. Sage
Kosher Salt

1. Wash potatoes, remove any unsightly eyes, stab each potato twice
with fork or knife, rub in olive oil, sprinkle with kosher salt,
pepper and wrap in foil.
2. Bake potatoes at 425 degrees for 45 minutes.
3. Saute chopped onion, carrot, red pepper, and green pepper in olive
oil until tender. Add chopped garlic and saute a few minutes more.
4. Add kosher salt and pepper to taste.
5. Add flour and stir constantly. Add 3 T butter and stir constantly.
6. Slowly add milk, bring to a boil and stir 2 minutes until thickened
7. Add small chunk potatoes and 1 cup sour cream. Stir well and



ENJOY a mug of warm, chunky, potato soup on your favorite cool FALL evening!
ENJOY a mug of warm, chunky, potato soup on your favorite cool FALL evening!