Spaghetti With Flair
By: Shannon Beeghley, LPN, NS, CHHC
1 pound of hamburger, thawed
1/2 medium onion, chopped
1 (14.5 oz) can of diced tomatoes with basil, garlic and oregano
1 (6 oz) can of tomato paste
1/2 to 1 cup water
1 tsp garlic powder
1/2 cup celery, chopped
1 medium slim zucchini, quartered and sliced
Add salt and pepper if desired.
Cooked spaghetti noodles
Fry the hamburger and onion together till the meat is brown. Drain excess fat. In a food processor or blender, put the tomatoes, tomato paste and water. Blend well. Add to the meat. Stir in the garlic powder. Add the celery and zucchini. Add more water if needed. Let simmer on medium heat till the veggies are tender crisp. (or simmer to desired tenderness).
Serve on a bed of cooked zucchini noodles. Top with 2 tablespoons of freshly shredded mozzarella cheese. YUM!
- 3 celery ribs (chopped fine)
- 2 red delicious apples (peeled and cut into small chunks)
- 1 golden delicious apple (peeled and cut into small chunks)
- 1 pear (peeled and cut into small chunks)
- Juice of one lemon
- Juice of one orange
- ¼ cup dates (chopped)
- ½ cup pecans (chopped)
After preparing the first four ingredients, add dates and half of the pecans, and pour half of the lemon/orange juice over the celery, apples, pear, dates and pecans, stir to coat, and set aside while preparing the dressing . Make dressing by combining the other half of the pecans with the reserved lemon/orange juice and puree into a nut butter sauce. Add puree to the salad and stir to blend flavors. Serve on a bed of leaf lettuce.
Prep time: 10 minutes
Cooking time: 0 minutes
Yields: 1 person
2 tablespoons almond butter or other natural nut butter
2 stalks celery
A small handful of dried blueberries, cherries or raisins
1. Spread nut butter inside each stalk.
2. Dot with blueberries or “ants”.
Here’s a simple, healthy snack for kids that adults like too.