It was bound to happen living in New England, but I was really enjoying the nice mild winter we were having.
That seems to be gone, but only 96 more days until Spring! At least according to the calendar not necessarily the weather here.
My job is great in the aspect they promote safety first so we have built in bad weather time. Normally it would be quite stressful for me to wake and see the white stuff coming down knowing I had only 2 choices. 1 to brave the elements hoping to be safe on the roads or 2 stay home missing the pay I needed for working that day. The company promotes safety fist and given most of us drive as part of our job they encourage us to NOT go to work and have this awesome provision. So another day off with my lovely kiddos. I LOVE it!
We did eventually venture out in ti for a bit. Crazy amount of snow fell in such a relatively short amount of time!
The extra time also lends itself to me experimenting in the kitchen, which I did with leftovers.
If my boy had not been sick most of the previous week we would have been sledding at some point but with an upper respiratory thing just getting over it we were not going to take any chances, pretty sure we will have other opportunities to sled soon.
So we have turkey leftovers...quite a bit actually given I had made 2 in the past 2 weeks and the first one was just the 3 of us eating it. The second we had family over but still had quite a bit left over. So to keep things fresh I use it in recipes that I am trying out.
Turkey Spaghetti Squash Bake was created.
It was pretty tasty I will tell you. My kids enjoyed it as well even after my daughter asked what was for dinner and after hearing turkey groaned because we have been eating it most nights for almost 2 weeks. I think that is a win for me.
T’s Turkey Spaghetti Squash Bake
1T olive oil.
1 red pepper, diced
1/2 medium onion, chopped
4oz sliced mushrooms
1T minced garlic
2c cooked diced Turkey
6 oz Greek plain yogurt
1/2c poultry stock/broth
2 c cooked shredded spaghetti squash
4 oz shredded mozzarella
2 oz parmesan, fresh grated
Heat oven to 360, spray baking dish with cooking spray and set aside.
Put olive oil in pan and heat on medium high.
Add pepper, onion and mushrooms to pan and saute . Add garlic, continue sautéing.
Add in Turkey, yogurt and in Stock or broth and cook for about 5 minutes.
Add in spaghetti squash and continue cooking 5 more minutes.
Pour into baking dish top with cheeses and bake for 20 to 25 minutes or until cheese is melted to your liking.
Take out of oven and allow to sit about 5 minutes.
I roast a couple spaghetti squashes at the same time, then freeze them so I can just grab them when I am ready to use. For us putting 2 c in a bag is about what we will use at once, even then depending we may have leftovers with them.
I also made Quest Protein Bar cookies....but I decided to get a bit fancy.
A very good day indeed. But any day I get to spend time with my kids is a fantastic day in my book, no matter what else is going on.