Three Cheese Squash Casserole

We have a ton of squash and zucchini coming out our ears right now.  Unfortunately, I found out AFTER I planted several plants that my husband hates both! So, I’m left with a ton of squash to eat up (or give away). This has me on a mission to find a way that my husband will eat squash and zucchini.

I mean, really? Doesn’t this look delicious?

Three types of cheese make this squash casserole irresistable. A perfect side for a Trim Healthy Mama S meal.

Truth be told, I was hoping that the cheese would be an attraction for my husband and that he would miraculously fall in love with squash and this casserole. How you could NOT want to dig into this cheesy casserole? How could you not love it?
Well, if you’re name is John, then it’s apparently pretty easy! As of right now, I am still a failure with my husband’s taste buds, but I am able to scarf the leftovers without feeling like I’m greedy!

Don’t let my husband’s warped palate discourage you. This is so yummy and I had more than my fair share at dinner.
For all my Trim Healthy Mama‘s, this is a great side for an S meal if you use the almond flour topping.

What you need to start:
6 medium yellow squash, thinly sliced
1 medium Vidalia onion, thinly sliced
4 oz softened cream cheese
1/4 cup sour cream
1/2 cup Parmesan Cheese
1 cup cheddar cheese
1 stick, plus 2Tbs butter
1 sleeve gluten-free crackers or 2 cups gluten-free corn flakes or 1 cup almond meal
salt and pepper, to taste

Directions:
Heat oven to 350.
Saute squash and onions in butter, until soft and onions are beginning to caramelize.
Transfer to a mixing bowl and mix with cheeses and sour cream. Add salt and pepper to taste.
Place in greased/sprayed casserole dish.
Crush crackers or corn flakes and mix with 1 stick of melted butter. Spread over the top of the squash.
*If you are using the almond meal, only use 1/2 stick of butter for the topping mixture.
Bake at 350 for 20 minutes or until bubbly and golden. (Note: The almond meal will still remain pale.)

If you liked this side, try these other family favorites:
Spaghetti Squash Au Gratin
Broccoli and Blue Cheese
Mango Cilantro Salad
Spicy Jicama Fries with Chipotle Aioli

Red, White, and Blue Fruit Salad

You'll never guess the secret ingredient in this delicious (and patriotic) fruit salad!
July 4th is a day for celebrating, being with friends and family, and, for most of us, a time for BBQs and lots of good food.
For me, when I got to a church potluck, family BBQ, or gather with neighbors to partake in the annual festivities, I always bring a standard dish. It’s expected. However, this year, I may just shake things up a bit and take this super light, festive, and incredibly yummy fruit salad.

Come join me at Mommy B Knows Best as I share my recipe and secret ingredient for this patriotic dish. Just make sure you save some of the berries, so you can take along these scrumptious cupcakes.

Linking up at Thrifty Thursday

Spicy Jicama Fries with Chipotle Aioli

Spicy Jicama Fries with Chipotle Aioli

I love fries – home fries, steak fries, seasoned fries, waffle fries, even crinkle-cut fries. But, with the new diet I’m doing, potatoes are out. They raise your blood sugar too much, so they are a big no-no. (Insert very sad emoji here.)
Needless to say, I’ve been desperate to find a comparable replacement for my starchy french fries. So, I grabbed a jicama (HICK-ah-muh) the other day and decided to see if it would pass the replacement test. I’d seen plenty of jicama fry recipes online, so I was hopeful.

To be honest, it still doesn’t fool me enough to think that I’m eating real American fries; but it does make a unique side dish, especially if you are in the mood for something different. Give it a try the next time you grill burgers or have a BBQ. It will definitely get the conversation going!

For all of my THMers out there, this would be a perfect side for an S-meal!

Spicy Jicama Fries

1 medium jicama, peeled and cut into medium french fries
1/2 tsp salt
1/2 tsp chipotle powder
1/4 tsp onion powder
1/4 tsp garlic powder
1 Tbsp olive oil

Preheat oven to 400. Cover a cookie sheet with foil, and grease lightly (enough so the fries will not stick).
Combine the spices in a small bowl.
In a mixing bowl, drizzle olive oil on jicama and toss, sprinkling spices onto fries as you go, until well coated.
Place jicama fries onto cookie sheet and bake for approximately 40 minutes.
While jicama fries are baking, begin mixing up your Chipotle Aioli.

Chipotle Aioli
1/2 cup mayonnaise
3 tsp chipotle powder
2 Tbs fresh cilantro
1 clove garlic, minced
2 Tbs lime juice
salt and pepper to taste

Combine all ingredients in blender and blend until smooth.
Refrigerate until time to use.

The first time I made jicama fries, I over-baked them. I was trying to get them to have a crisp outside and soft center. Jicama does not do this. It stays somewhat crunchy on the inside. Just a note, so that you don’t burn your first batch like I did!

Mango Cilantro Fruit Salad

Mango-Cilantro Fruit Salad l Gluten Free with Southern Charm
I can’t remember where I first discovered this delicious fruit salad. All I know is that I try to make it every summer for my family, BBQs, and well, I really don’t need an excuse to make it. It’s that good! There is just something about the marriage of cilantro, chili powder, lime and mango that makes me crave a huge bowl! Even my husband loves it despite “the green stuff” in it.

Also, a huge money saving tip – look at the sale ads of the stores in your area. Mangoes are often on sale in the summer, and if you are like me and hate running from store to store just to find the best deal, you can price match at Wal-Mart. I got my 8 mangoes for $4 by pricematching!!! Not too shabby.

Mango Lime Fruit Salad

8 mangoes
2 limes, juiced (or about 4Tbsp of lime juice)
2-4Tbs chopped cilantro (we used roughly 4Tbsp since we love fresh cilantro)
1tsp chili powder (this had plenty heat for my family, but you can always add more or less to your taste and heat sensitivity)

1) Cube the mangoes and place into a large bowl. (If you have never cut a mango before, it’s really not that scary once you know what you are doing. Check out this video and become a pro. )
2) Combine mangoes, the juice of 2 limes, about 4Tbs freshly chopped cilantro, and 1Tbs chili powder.
3) Toss to combine.
4) Allow to chill for at least 30 minutes before serving.

If you are following the Trim Healthy Mama lifestyle, this would be an E side. Use in moderation, though, and definitely have some protein on the side.

Linking up at:
Time Warp Wife
Mandy’s Recipe Box

Not Your Average Broccoli and (Blue) Cheese

Broccoli and {Blue} Cheese l Gluten Free with Southern Charm

My sister-in-law and mother-in-law came to stay this weekend. It had been a crazy week (and payday didn’t come until Friday anyway), so I had not had time to run to the store to get any groceries.
So, we quickly mapped out a dinner plan – I would run to Wal-Mart and grab a rotisserie chicken and some potato wedges for my veggie hating husband. Meanwhile, Mary (my sil) would get some veggies together.

When I got home and dinner was ready, I was greeted with this wonderful concoction of hers.

How did she know I was craving broccoli and cheese…but not really?

Broccoli and Blue Cheese

Ingredients:
1 1/2 heads broccoli, cleaned and cut
1 package Kraft blue cheese dressing mix
3/4 – 1 cup mayonnaise
fresh blue cheese for garnish

Instructions:
Mix the mayonnaise, dressing mix, and broccoli together until broccoli is well coated. (The amount of mayo is dependent on the size of broccoli heads and your mayo preference.)
Turn broccoli onto a greased cookie sheet (I prefer my sheets to be foil lined as well) and bake at 350 for about 30 minutes or until broccoli is cooked to your liking.

**Kraft is typically good to highlight potential reaction causing ingredients. This package does not state “wheat” under the MAY CONTAIN list, however it also does not state “Gluten Free”. Use at your own discretion. I have never had an allergic reaction, but I am not overly sensitive.

**Blue Cheese has long been on the “Do Not Eat” list. This is because traditionally, the cultures used to create blue cheese were grown on rye grains. Now days, few use this method. A study in 2009 showed that the majority of blue cheese contained “undetectable” traces of gluten (less than 1ppm), therefore they should be safe unless you are extremely sensitive. Do your homework and be sure the blue cheese you are using is safe.

Again, I am not an expert. I just create based on what I know does not bother me. I do try to look for gluten-free labeling, but if I happen to look it up on Google and it states it is safe, I will try it.
As always, these are just suggestions. Please use your own judgement.

Spaghetti Squash Au Gratin

Spaghetti Squash Au Gratin
We love potatoes in this house. Actually, my husband loves potatoes…because that’s the only “vegetable” the man will eat.

I try, folks, I really do. But, 40 years of bad habits is hard to break!!

Anyway, I saw this recipe and wondered if I could fool him into thinking it was hash brown casserole. It was pretty close, honestly.
Had I added more salt, and not told him it was spaghetti squash BEFORE he had eaten all of his serving, he would have probably eaten more of it the first night. However, the next night, I added more salt with the leftovers and he actually ate it…and said I could make it again!
This fake-out was a win!

Spaghetti Squash Au Gratin

Ingredients:
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, diced
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds.  Place in a dish with a ¼ inch of water; microwave for 10 -12 minutes.  While the squash is cooking, saute the onions until they are a light brown.
Use a fork to scrape the insides of the squash into a medium bowl, then mix in the onions, cheese, and sour cream. Salt and pepper to taste.
Bake at 350 for 2o minutes.

This recipe is linking up at:
Weekend Potluck
Living Well, Spending Less: Thrifty Thursday
Home Maid Simple