Zucchini & Yellow Squash Spaghetti

So I am new to all this blogging stuff and it's hard to do much with an almost 3 month old baby, who loves to be held, lol.

I love this one cooking magazine and I have been getting it since about 2003. Well my suscription was up in Feb and I did forgot to renew it. So I just renewed it this month and got in my new issue. I see a few things I really want to make.

Last night for dinner we had Zucchini & Yellow Squash Spaghetti with lemon & Pecorino. Now my kids are not like most where you have to fight with them to get them to eat their veggies, well both my boys kind of are, but my oldest daughter is not bad and really likes veggies. Her favorite is green beans. All my kids go crazy over my stuffed artichokes, even my oldest son, who is the most plain and pickiest eater (he's 19 yrs old).

Anyways, I have another dish I make with Zucchini and squash and they love it. So I thought they would like this as well. Which they did like it. I also made "Very Cherry Shirley Temple" which I got from CouponClippingCook. Being Diabetic I did change the soda and use flavored sparkling water which had 0 carbs.

So here it is

Here is how you make it........

Makes 4 serving

Total time 20 minutes

Cook:

8oz dry spaghetti

Saute:

4 garlic cloves, thinly sliced

3 TBL olive oil

Stir in:

4 zucchini, julienned (7 cups)

2 yellow squash, julienned (3 1/2 cups)

2 TBL fresh lemon juice

Off heat, stir in:

1/2 cup grated Pecorino cheese

1/2 cup thinly sliced fresh basil

1 TBL minced lemon zest

Garnish with shredded Pecorino cheese

Cook spaghetti in a large pot of boiling salted water according to package; drain.

Saute garlic in oil in a large saute pan over high heat until fragrant, 30 seconds.

Stir in zucchini and squash then season with salt and pepper. Cook zucchini and squash until wilted, 1 minute, then add lemon juice; cook until both squashes are fork tender, 2 minutes more.

Off heat, stir in spaghetti, Pecorino, basil, and zest; garnish servings with shredded Pecorino.

Per serving: 396 cal; total fat (4g sat); 10 mg chol; 294mg sodium; 49g carbs; 3g fiber; 14g protein

Here is how mine turned out and my kids loved it, unfortunately I did not get enough to make more as my kids were whinning for. Oh well, next time.

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Brown Butter Banana Dessert

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Very Cherry Shirley Temple with Lime

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This is a macaroni salad my boyfriend's mother makes. I have never had it before. I have only had my mom's, which has tuna, onion, celery, and peas in it.

For this one you will boil 16oz of macaroni. Once cooked aldente let it cool. Mean while cut up some ham (sandwich meat). Add the ham to the macaroni and a can of pinapple chuncks ( leave out the juice). Add about 2-4 tablespoons of McCormick Mayonesa, this is not regular mayo and you can find it in a Mexican store or in the international isle of a grocery store. It has lime in it and does not need to ne refridgerated. Trust me if you don't use this type of mayo, it will not taste the same. Lastly add some salt and pepper.

 Mix all of it together then refridgerate.

Huevros Ranchros

You will need tomatoes, eggs, corn tortillas cilantro, and Knorr's Caldo Con Sabor de Pollo (chicken flavor bouillon). I don't know why but no other bouillon tastes the same. Also the best tortilla's are El Milagro. I get them from a Mexican store.

Take 2-3 tomatoes and place them in a blender and puree them, then add it to a pan to heat up along with about 1 1/2 -2 tsp of the bouillon, med heat.

Take a skillet and add in about 1/4 -1/2 cup of oil. Take 3, one at a time and fry them in the oil on med-high, just to soften them. Place 2 of them on a plate and the 3rd one on the side. Next fry 2 eggs over easy in the oil, then place them on the 2 tortillas and cover with the one you left on the side. Chop up the cilantro and add it to the sauce, then spoon it over the tortillas.

This is for a serving of one.

Just a little bit about me.

Hello

I am Christine. I am a mom of 4 and a type 1 diabetic with a love for food. Not a great combination. I have always had a love for food but have only been a diabetic for almost 2 years. I do have to say though that if one must be diabetic then for me type 1 is better. The reason I say this is because I control it with a pump and can pretty much still eat what I want as long as I take enough insulin to cover the carbs I eat.

Now for food, I love just about every food there is and what I have not tried, I am willing to try it.