Jubilee & William Schneider

A collection of all our projects and a blog about our life.

SPAGHETTI SQUASH ALFREDO

Spaghetti Squash Alfredo (with broccoli and chicken)

Ingredients:
– 1 medium spaghetti squash
– 1 large chicken breast
– salt and pepper to taste
– 1 tbsp. extra virgin olive oil
– 1 medium onion, diced
– 2 tsp. minced garlic
– 3/4 cup plain greek yogurt
– 1 1/3 cup cheddar cheese
– 1/2 tsp. salt
– 1/2 tsp. black pepper

Directions:

1. Preheat oven to 375 degrees. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a baking sheet. Cut the chicken breast in half (or fours).

2. Coat squash and chicken with oil. Flavor with salt and pepper. Bake for 45 mins or until squash is tender.

3. Scrape the flesh of the squash with a fork to create noodles and dice chicken in to small pieces. Put into large mixing bowl.

4. Cook onions and oil in a pan over medium low heat until very soft. Add to mixing bowl.

5. Add garlic, yogurt, 1 cup of the cheese, salt and pepper in the mixing bowl. Combine all ingredients. Pour into 9×9 baking dish. Cover with remaining cheese.

6. Bake at 350 for 10-12 minutes (or until cheese is golden brown)

SLOW COOKER TURKEY CHILI

Slow Cooker Turkey Chili

Cook on low for 6-8 hours

Ingredients:
– 1 lb. lean ground turkey
– 2 tsp. + 1 tsp. olive oil
– 1 cup onions, diced
– 2 tbsp. minced garlic
– 2 tsp. chile powder
– 1 tbsp. ground cumin
– 1 tsp. oregano
– 1 1/4 cups salsa
– 1 can (15 oz.) pinto beans, rinsed and drained
– 1 can (15 oz.) red kidney beans, rinsed and drained
– 1 can (16 oz.) low-fat refried beans
– 1 cup beef/vegetable broth

Directions:
1. Heat two teaspoons olive oil in a large frying pan, add the ground turkey and cook about 10 minutes or until browned. Remove turkey and place in slow cooker.
2. In the same pan, add the remaining 1 teaspoon of oil and add onions. Cook until they start to brown. Add the minced garlic and cook for 1-2 minutes. Add the spices (cumin, chile powder and oregano) and cook another 2-3 minutes. Add onion mixture to the slow cooker.
3. In the same pan, add broth and refried beans. Mix until well blended. Add to slow cooker.
4. Rinse and drain pinto and kidney beans. Add to slow cooker.
5. Add salsa to slow cooker.
6. Stir ingredients together and set cooker to low. Cook 6-8 hours.

 

CAULIFLOWER WINGS

We have been working on this popper recipe for awhile. There was a lot of trial and error but we are pretty happy with this one:)

Cauliflower Wings

Ingredients:
– 1 large head of cauliflower
– 1 tbsp. extra virgin olive oil- 2 tsp. garlic powder
– 1/2 tsp. salt
– 1/2 tsp. pepper
– 1/4 tsp. cumin powder

BBQ Sauce
– 1/4 cup hot sauce of your choice
– 3/4 cup BBQ sauce of your choice
– 1 tbsp. honey


Directions:
1. Pre-heat your oven to 425.
2. Cut cauliflower into bite sized pieces. Place cauliflower, oil, garlic powder, cumin, salt and pepper in a plastic ziploc bag. Shake until cauliflower is coated evenly.
3. Spread cauliflower over parchment paper lined cookie sheet. Cook for 15 minutes (until tender)
4. Mix hot sauce, honey and BBQ sauce in a bowl. Remove cauliflower from oven and mix in sauce.
5. Spread BBQ coated cauliflower on cookie sheet and cook for another 5 minutes.

EASY KALE CHIPS

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Who doesn’t like a good salty, crunchy snack? Next time you feel like eating a handful of those unhealthy potato chips try this instead. Kale is a great vegetable that helps both your heart and eyesight. The good part is that this method of cooking it retains all the nutritional value of the kale!

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Easy Kale Chips

Ingredients:
– 1 bunch fresh kale
– 1 tbsp. extra virgin olive oil
– Sea salt or garlic salt (to taste)

Directions:
1. Pre-heat oven to 350.
2. Remove the leaves from the thick stem. Break into bite sized pieces. Spread on cookie sheet.
3. Drizzle oil evenly over kale. Sprinkle with salt to taste.
4. Bake until edges are golden brown about 15 minutes.

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