post #47 - Lemon Spinach Spaghetti Squash

Happy, happy Hump Day!

I got some questions about the spaghetti squash I posted on Friday, so I figured I'd share the recipe with you. We have started making this almost every week - it's delicious and healthy! And, RIDICULOUSLY easy.

Ingredients:

1 spaghetti squash

1 bag of spinach

1 lemon

3 tbsp extra virgin olive oil

1 tablespoon garlic, minced

Instructions:

1. Place spaghetti squash on a plate. Use a medium sized knife to punch around 10 holes in the squash. Microwave for 9 minutes (give or take, depending on the size of your squash).

2. While squash is in the microwave, heat oil and garlic over low-medium heat (I use 3-4). Zest and juice the lemon and add both to the oil mixture.

3. When about 5 minutes remain for the squash, add spinach to stove and saute. I generally cook this at a 5. 

4. Remove pan from heat. 

5. Slice spaghetti squash in half (long ways) and scrape out the seeds from the middle section.

6. Once seeds are removed, use a fork to scrape squash out of the shell. It should come out in strings. 

7. Combine spinach/liquid in the pan with the spaghetti squash.

8. Enjoy!

Don't forget to follow along on Facebook, Bloglovin, GFC, etc! Xo!

post #30: Just Peachy Cinnamon Muffins

Just Peachy Cinnamon Muffins

I finally started my new(ish) job this week! I can't wait to dive right in and get started. Since I haven't seen my co-workers since the end of March (even though that seems like yesterday!), I decided to bring a little breakfast treat. I made a few small changes to the yummy muffins found here, and they were pretty yummy, if I do say so myself. I hope you enjoy them as much we did!

Just Peachy Cinnamon Muffins

Yielded: A LOT! About 16 regular sized muffins AND 48 mini muffins

Ingredients:

3 c all-purpose flour

1 tsp baking soda

1 tsp salt

1 tsp nutmeg

1 tbsp cinnamon

1 c vegetable oil

3 eggs, lightly beaten

2 c sugar

3 c pitted and pureed peaches (fresh!)

1. Preheat oven to 400 degrees, grease muffin cups.

2. In Bowl #1, mix flour, baking soda, salt, nutmeg, and cinnamon.

3. In Bowl #2, beat eggs. Add vegetable oil & sugar.

4. Combine the contents of Bowl #2 with Bowl #1 slowly.

5. Using a blender or food processor, pulse peaches until pureed with some small chunks of peach.

6. Fold peach puree into the combined contents of Bowl #1 & #2.

7. For mini muffins, bake 8-10 minutes. For regular muffins, bake 15-18 minutes.

8. Enjoy!

1. Preheat oven to 400 degrees, grease muffin cups.

2. In Bowl #1, mix flour, baking soda, salt, nutmeg, and cinnamon.

3. In Bowl #2, beat eggs. Add vegetable oil & sugar.

4. Combine the contents of Bowl #2 with Bowl #1 slowly.

5. Using a blender or food processor, pulse peaches until pureed with some small chunks of peach.

6. Fold peach puree into the combined contents of Bowl #1 & #2.

7. For mini muffins, bake 8-10 minutes. For regular muffins, bake 15-18 minutes.

8. Enjoy!

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post #14 - Skinny Lettuce Wraps

Skinny Lettuce Wraps!

When summer rolls around, we are always looking for recipes that are light, cheap, and easy. This recipe is definitely light and cheap, and the hardest part is eating it fast enough. We started making this last year, and it has become a staple in our house. Best of all - it's a low-fat recipe that was apparently featured on The Biggest Loser! (Original recipe found here) You can definitely add other veggies to this recipe, but here are the basics. 

Disclaimer -- this is messy!!

Skinny Lettuce Wraps

Ingredients:

1 lb. ground turkey or ground chicken

2 tablespoons low-fat peanut butter

3 tablespoons low sodium soy sauce

2 tablespoons low sodium teriyaki sauce

1 can water chestnuts, drained

1/2 chopped onion

1 head of lettuce washed & divided into large pieces for wrapping

Instructions:

1. Brown ground meat until fully cooked. Drain any fat.

2. Add peanut butter, soy sauce, teriyaki, onions, and water chestnuts. Mix until combined. Allow to simmer for about 5 minutes.

3. Spoon meat into lettuce and wrap. Take a bite and try not to spill! Enjoy!

On a separate note, have y'all heard of Gretchen Scott Designs? Tuckernuck and Gretchen Scott are doing an exciting giveaway that involves a trip to NYC and a chance to design a clothing item! Sign me up! Register for the giveaway by clicking here! It only takes a second! Plus, when you invite 10 friends to enter the giveaway, you will get a free gift! 

Have a wonderful week...only 3 more days 'til the weekend!

As always, I love reading your comments! Don't forget to like Makeshift Margaritas on Facebook and follow me on Google Blogger!

MBC

Laws in the Lowcountry

Need more convincing that this recipe is legit? Check out this post at Yellow Brick Blog!

post #10: Asian Zucchini Pasta

Asian Zucchini Pasta...Husband Approved!

Looking for a cheap, easy, healthy weeknight meal? Look no further! I originally found this recipe for zucchini "pasta" here. I was looking for something healthy, filling, and not a salad. I made a few adaptations and developed what will be a staple in our house for years to come. Hope y'all enjoy this healthy dinner as much as we do!

ASIAN ZUCCHINI PASTA

(serves 3-4, depending on how hungry you are!)

Ingredients:

• 3-4 medium sized zucchini
• 1 heaping tablespoon creamy peanut butter
• 1 tablespoon water
• 1 tablespoon apple cider vinegar or rice wine vinegar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon Sriracha sauce
• 1 teaspoon sesame oil
• 1 teaspoon ginger powder

Optional:

• 1 red bell pepper, sliced very thinly
• 1 can chick peas, drained and rinsed

Instructions:
1. Using a peeler (I used this one and highly recommend it!), peel zucchini in strips until you get to the middle seeded part. It's okay if these strips are not perfect or are not the entire length of the zucchini- just try to get thin pieces. Add bell pepper & chick peas and mix.
2. In a separate bowl, combine all remaining ingredients and whisk together to make the sauce. Don't be alarmed that there doesn't seem to be enough sauce for such a large amount of vegetables!
3. Combine vegetables and sauce in a large wok or pan and cook over medium heat until hot, stirring every few minutes. (Note - This takes me around 15 minutes)
4. Serve with a little extra soy sauce or Sriracha - enjoy!

(4 zucchini, 1 red bell pepper, + garlic)

(peanut butter, apple cider vinegar, sesame oil, sriracha, ginger, soy sauce, + chick peas)

(what to expect from one zucchini)

(finished peeling the zucchini)

(combined with pepper & chick peas)

(ingredients for sauce)

(what your sauce will look like when finished)

(sauce combined with vegetables)

I LOVE reading your comments, so let me know if you stop by! Please follow me on Blogger or Facebook to get blog updates - or, if it's my lucky day, follow me on both! Thanks!!

MBC

post #8 - F5: Grilled Watermelon, Pilot Pens, Garden, C25K App, & Zonin Prosecco!

Linking Up - 5 on Friday!

I'm excited this week to be participating in a Link Up! Two blogs that I read and love (A. Liz. Adventures and Carolina Charm) are hosting this fun concept, where various bloggers post about the same thing and link to each other. This allows you to discover new blogs and read other blog posts about the same topics. Since I've been meaning to do a post about some things that I've been loving lately, this  Link Up is the perfect opportunity!

This week, I've been loving on:

Grilled Watermelon with Goat Cheese -

Brace yourself. Grilled watermelon sprinkled with goat cheese. I know this sounds...different, but oh. my. goodness. Heavenly.

(drizzle a few slices of watermelon with extra virgin olive oil, then throw them on the grill. when you take them off, sprinkle them with goat cheese.)

Pilot Gel Pens

I've essentially gone through this pack of pens in one week. But, I've been writing with them all day, every day. Although the subject matter I've been studying is pretty boring, this combo pack's colors make me feel a little happier. (It's the little things, people!)

(found here, or at your local Target :-))

Our Garden

This year, for the first time, Jo and I have attempted a garden! I am very excited to report that we are growing lots of baby vegetables! So far, we have jalapenos, squash, and tomatoes. Our peppers, cucumber, onions, and zucchini are all doing well and we're expecting to see them appearing at any time! We have had so much fun nurturing this garden and watching everything grow.

(the day we planted - mid-april)

(now! lots of budding plants!)

(ready to pick?)

The C25K Running App

Jo and I have started a running plan this week - so far, so good! It's a lot harder for me than it is for him, but I think it's just a guy thing to be able to run with ease. I used the Couch to 5k program a few years ago, which helps you go from not running at all to running a 5k in just 2 months! We have been using an app called C25K(Free) that you can download for your iPhone. I use it along with my Nike+ app (which counts distance and calories burned), but I like C25K because it tells you when to start walking and start jogging - no need to try to time things in your head when you're just trying to make it up a hill! You can learn more about the app here, and can download it from the iTunes store. Happy running! 

Zonin Prosecco

A few weeks ago, I picked a bottle of this prosecco up at Trader Joe's for ABOUT SIX DOLLARS. It did not disappoint, especially with this price tag! This may be my new go-to prosecco for a more "everyday" beverage. 

(i'll have the one on the left, please.)

*cheers to the weekend!*

Have y'all been receiving your May Books? Mine came in yesterday... and I'm in love...as usual. It's an addiction. I hope all of you that ordered are as happy with yours as I am with mine! 

I'd love to read your comments! Thanks for stopping by!

MBC

post #7: Jalapeno Corn Casserole

Jalapeno Corn Casserole - A Memorial Day Weekend Treat!

Happy Tuesday! Today is like an extra rough Monday, since most of us are back to work or school after a sunny three day weekend. We started off our weekend by having dinner, beer, puppy play time, and cornhole with friends on Friday. It was so much fun that we did it again on Sunday. 

Saturday was filled with studying, taco night, and Silver Linings Playbook...a perfect and needed date night in. Monday was a catch-up day, where we took Milly to the river to swim at Saluda Shoals and ran a lot of errands. All in all, a productive and happy weekend!

(testing the waters)

(too cold?)

(nope!)

On Friday, I made a dish to take to dinner that I truly forgot how much I loved. This originated as a Paula Deen recipe (found here) but I made it a little bit healthier and added a kick. It is easy to take this somewhere and pop it in the oven, since it is thick enough to travel well before being cooked. Next time you need an easy and crowd-pleasing side dish, give this melt-in-your-mouth casserole a try!

Jalapeno Corn Casserole

(serves 4-6)

Ingredients:

1 can whole kernel corn (drained, 15 oz)

1 can creamed corn (not drained!)

1 package of Jiffy corn muffin mix

1 cup greek yogurt

1/2 stick of butter, melted

1 cup cheddar or Monterey Jack cheese, shredded and divided into 1/2 cups

1/4 cup (to taste) pickled jalapenos

Step 1 - Preheat oven to 350 and chop pickled jalapenos into very small pieces.

Step 2 - Combine butter, corn muffin mix, greek yogurt, and jalapenos.

Step 3 - Add all corn and 1/2 cup of cheese.

Step 4 - Spread in baking dish (I recommend 8x8 or 9x9) and cover with remaining 1/2 cup of cheese.

Step 5 - Bake at 350 degrees for 45 minutes, or until top is browned.

Step 6 - Enjoy!

Hope your Memorial Day weekends were relaxing and fun, and that you are successfully getting back to the weekday grind! 

MBC