Sunday Afternoon Cooking...Now Cooking for Two!

Sunday afternoon is a great time to get ahead for the week, and weeks to come, by grocery shopping in bulk, and time permitting, cooking in bulk. This Sunday I happened to have free (a rarity) and had plenty of time to prepare all of my meals for the week. Here's what I whipped up today:

1. Baked Stuffed Peppers - with stuffing to spare to freeze for a quick and easy weeknight meal 
2. Baked Veggie and Ground Turkey Lasagna
3. Potato, Sausage, and Broccoli Quiche
4. Chicken and Vegetable Soup
5. Baked Stuffed Apples

I guess you could say I was rather ambitious; some of these meals will go in the freezer to cut prep and cooking time in the future. I don't anticipate having to do this much cooking at once for a long time. Having just moved in with my wonderful boyfriend, I am now preparing meals for two....here are my challenges though:

• One person requires Gluten Free meals, I on the other hand, do not.
• Often a gluten free diet can be much higher in calories when wheat is substituted for gluten free products. I do my best to stick to unprocessed foods, mainly vegetables, meat, rice

• Both of us are VERY active and require a substantial amount of calories...ok, maybe I don't require that many calories, but I certainly do love food (and wine)!

• Dairy intake must be limited...evidently cheese can make your cholesterol rise.

With that being said, I will be sharing my cost-friendly recipes, and shopping lists for preparing meals large enough for dietary challenges, hearty appetites and leftovers for freezing.

First up on the menu, Baked Stuffed Peppers! 

Spaghetti Squash with Sage Avocado Alfredo Sauce and Swordfish Cubes

Here's to a quick and easy weeknight meal!

 

Here's what you'll need for this meal!

• 2 pound spaghetti squash
• 1 pound swordfish cubes
• Cindy's Kitchen Mango, Coconut and Pepper Glaze
• Avocado Alfredo Sauce (directions below)
• Grated Parmesan Cheese
• Olive Oil
• Wine (optional for drinking!)

First, pierce rind of spaghetti squash, and microwave on high until squash skin feels soft. This should take approximately 10-15 minutes, depending on the size of your squash. Let stand for 5 minutes, or until you are able to handle the squash without burning your hand!

Next, drizzle olive oil into a pan and turn on heat to high. Liberally pour your glaze over your swordfish cubes.

Place swordfish in pan and sear each side, then, turn down heat to medium and let cook until opaque, about 5-10 minutes. Be sure to turn periodically to prevent burning! Remove from heat and set aside!

By now, your spaghetti squash should be cool enough to handle. Using a large knife, cut in half and remove seeds.

Twist out strands with a fork, and place in a large saucepan, with approximately 1/4 cup of your avocado alfredo sauce (don't worry, i'll include those instructions...it's great to have on hand for last minute meals!)

Cook spaghetti squash over low-medium heat. I like to add in some ground sage and ground pepper to my saucepan as well!

Once spaghetti squash has heated through (about 5 minutes), serve with your swordfish! Grated parmesan cheese on your squash is a nice addition too!

Now for avocado alfredo sauce!

• 1 avocado
• 1/4 cup olive oil
• 3 cloves garlic
• 1/4 cup milk
• 1/4 cup parmesan cheese

Combine all ingredients in a food processor and blend until smooth!

This meal is so simply to make, yet its delicious and seriously satisfying! I hope you enjoy it! :)