Monday Munchies: Chicken Burgers
Josef eats a ton of burgers, grass-fed burgers! And sometimes I get tired of them and need something different. I asked one of our clients what she’s been eating lately and she said chicken burgers so I had to give them a try.
Enjoyed with avocado and tomato.
Nutritious, Delicious, Romantic and Budget Friendly
You know how you usually think of lobster as a very special and expensive treat? Well, not this year. Since people consider lobster to be a luxury food, demand is way, way down this year, and supply is way, way up thanks to really good oversight of fishing practices.
More supply + less demand = cheaper lobster.
It’s actually cheaper than steak right now. So, my fiancé (will be my wife tomorrow!) and I have been taking advantage.
I ate the other 5 before I could take this picture.
This weekend we went to Harris Teeter and got 8 lobster tails for about $21. (A year ago I think that one lobster tail in a restaurant was $20.)
Josef’s Fiance Presents: Veggie Spaghetti
Q: When is spaghetti a vegetable?
A: When it’s a spaghetti squash!
We all know that we will have less body fat, better health, and more energy with fewer processed carbs in our lives. The spaghetti squash offers a way to improve your physique and eat a yummy old favorite at the same time. Try this as a side dish with your favorite protein, or add ground turkey, beef, or imitation meat to the sauce for a complete meal.
Ingredients
| 1 medium spaghetti squash | |
| Salt & pepper to taste | |
| 1 jar pasta sauce (with no sugar added) |
Instructions
- Preheat oven to 450? F. Chop squash in half lengthwise. Scoop out the seeds and slimy gunk; be thorough and get it all.
- Spray lightly with olive oil, and sprinkle with salt and pepper to taste. Place cut side down on a baking sheet and roast for 30-40 minutes.
- Let the squash cool approximately 5 minutes. Scrape the tines of a fork across the insides to separate the “spaghetti,” scoop out, top with sauce, and enjoy.
Nutrition Facts
Number of servings depends on the size of your squash. Per 1.5 cup serving with 1/2 cup sauce including some olive oil is 150 kcal.
