Whole 30 Week 2 Day 7

Breakfast

Fiesta Breakfast Bowl

I found this recipe idea over at meatified. I thought it offered a good non-egg option for breakfast. I LOVE me some Mexican food, and the idea of both salsa and gaucamole made my mouth water while I was meal planning. 

 1 tsp coconut oil, 1/2 small onion; sliced, 1 cup sliced peppers bell peppers, 1/2 lb ground pork or chicken, 1/2 tsp dried oregano leaves, pinch ground cumin, salt, pepper & ancho chile powder to taste, 1 avocado, aliced, 2 - 4 tbsp. salsa

In a large skillet, heat the coconut oil. Add onions & peppers to the skillet and cook until soft. While the vegetables are cooking, mash the avocado with a fork, add salt and pepper to taste, and set aside. When the onions and peppers begin to brown, move them to the edge of the skillet. Add the pork or chicken, along with the oregano, cumin, salt, pepper & ancho chile. Turn the pork over after a few minutes and break it up into chunks with the back of a spoon. Cook for several minutes more, until the meat is thoroughly cooked. Stir to combine the meat and vegetables. Split the skillet between two bowls. Top each bowl with half of the mashed avocado and salsa to taste.

  

I could barely lift my arms to make this delicious concoction after doing P90X3's "The Challenge". However, I must say that it was one of the BEST breakfasts I've had yet on the Whole 30. I decided not to mash up the avocado. It was enjoyable just in slices. Yum!
 
Lunch

Leftover Egg Salad

Dinner

Brined and sauced BBQ ribs with Roasted Cabbage

***Start the night before***

2 racks baby back ribs and Brother Mark's BBQ sauce

Brine: 1 cup veggie broth, 1 tsp. dried rosemary, 1/2 c. apple cider vinegar,  8 c. water, 1/2 tbsp. salt.

Dry Rub: 1 tbsp. garlic powder, 1/2 tbsp. salt, 1/2 tbsp. black pepper.

In a large stockpot, mix together brine ingredients. Place rib in the brine, making sure they are completely covered by the liquid. Refrigerate the container overnight.

When it's dinnertime, heat the grill on low heat. If using charcoal, simply push to one side of the grill so the ribs aren't over direct heat. Remove ribs from the brine and cover completely with ALL dry rub. Cook over indirect heat for one hour, turning occasionally. Generously slather both sides of the racks of ribs with BBQ sauce and cook for another 30 minutes. Brush on more sauce just before serving.

Roasted Cabbage

1 head cabbage, 2 tbsp. coconut oil, 1/2 tbsp. garlic powder, salt and pepper to taste

Cut cabbage into bite-sized florets. Place on large baking stone or cookie sheet. Stir to coat cabbage with oil. Sprinkle with seasonings. Bake on 400 F for about 30 minutes or until cabbage starts to brown, stirring often. 

Enjoy! 
Needless to say, we all scarfed down every last drops of dinner tonight.

 

 

Whole 30 Week 2 Day 6

Breakfast

Egg Salad with Celery Dippers

6 boiled eggs; chopped, 1/4 c. Paleo mayo, 2tbsp. organic prepared yellow mustard, 1 celery stalk; chopped, salt and pepper to taste. 

Mix all  ingredients together until blended well. Add more mayo if mixture is too dry. Scoop egg salad with celery dippers and devour.

 

Lunch

Fancy Pear Salad w/ Leftover Pulled Pork

2 cups prepared salad greens, 1 pear; cored and sliced, 1/4 c. EVOO, 3 tbsp. balsamic vinegar, salt and pepper to taste, 1/3 c. crushed pecans.

In large salad bowl, add greens, pulled pork, and pears and stir gently. In a small mixing bowl, whisk together the olive oil, vinegar, sea salt and pepper. Drizzle the salad with dressing and toss to coat. Sprinkle with crushed pecans.

 

Dinner

Collard Wrapper Cod w/ Baked Curry Cauliflower

4 small wild-caught filets of cod, 3 tbsp. coconut aminos, 4 collard leaves, 2 tbsp. coconut oil, black pepper to taste. 

Preheat oven to 375 F. In a small bowl, place the fish fillets and add coconut aminos. Gently toss to coat, then set aside. Blanch the collards in boiling water for just a few seconds, then remove and lay flat. Cut off the tough end pieces of the collard greens and place one fish fillet in the center of each collard green, season the fish with pepper, top each filet with 1/2 tbsp. coconut oil, and wrap firmly in the collard leaf. Place all the wrapped fish in a baking dish, seam-side down and bake uncovered for 20 minutes. Serve with lemon wedge. 

Baked Curry Cauliflower

 1 head cauliflower; cut into bite-sized florets, 3 tbsp. coconut oil, 1 tbsp. curry powder, 1 tsp. garlic powder, 1/4 tsp. ground turmeric, sea salt to taste.

Preheat oven to 350 F. Melt coconut oil and pour into a small mixing bowl. Add spices to the melted oil and mix well. Add cauliflower and oil mixture to a bowl large enough to fit everything. Use your hands to mix well enough for the oil mixture to coat the cauliflower. Spread cauliflower on cookie sheet or baking stone and cook 40-45 minutes, stirring halfway through. 

Whole 30 Week 2 Day 5

Breakfast

Leftovers

I actually ended up having leftover tuna salad in the car on the way to work. Haha. That kinda stuff always tastes better the next day.

  

Lunch

Salad with leftover Chicken and Everyday Paleo Vinaigrette

Prepare salad greens into a large salad bowl. Add desired amount of sliced (leftover) chicken breast, sliced tomato, artichoke hearts, olives, cucumbers, etc. Use whatever veggies you may have in your fridge. Top with vinaigrette and toss to coat. If you are taking this to work, leave the dressing on the side until you're ready to eat. 

 Everyday Paleo Viniagrette

2 tsp. Dijon mustard, 1/4 c. red wine vinegar, 1/2 c. extra virgin olive oil, 2 tbsp. fresh squeezed OJ, 1 tbsp. dried parsley

Whisk all ingredients together and store leftovers in fridge. 

 ***Sorry friends, I forgot to take a picture***
 

Dinner

 Easy BBQ Pulled Pork w/ Sweet Potato Chips

I love me a good pulled pork sammy in a fluffy wheat bun. Unfortunately during the Whole 30, I will eliminate what I consider a staple in a pulled pork recipe; the bun. So instead we will eat the pulled pork on top of sweet potato chips,which I just LOVE!

Dry Rub: 3 tbsp. chili powder,  1 tsp. ground coriander, 2 tsp. ground cumin, 2 tsp. onion powder, 1 tbsp. dried parsley, 1/4 tsp. chipotle powder, 2 tsp. sea salt. Pork: 4-5 lb. pork butt roast, 2 onions; sliced. Brother Mark BBQ sauce to taste. (recipe below)

Mix dry rub ingredients together in a small bowl. Rub the roast with dry rub. Be sure to use the entire recipe of dry rub. Place a layer of sliced onions on the bottom of your crockpot. Set roast on top. Cook roast on high 5-6 hours, then low another 3-4 hours or until roast falls apart and is easy to shred.

Sweet Potato Chips

2 sweet potatoes, 1 tbsp. melted coconut oil, salt and pepper taste. 

VERY thinly slice sweet potatoes and place in a large bowl. Drizzle coconut oil on top and sprinkle generously with salt and pepper. Stir with hands to coat each slice with a small amount of oil. Place potatoes on a cookie sheet or stone so that they are not overlapping. You'll likely have to use more than one cookie sheet or stone. Bake on 400 F for about 30 minutes or until crispy. 

Brother Mark BBQ Sauce

 I once again, got this recipe from Everyday Paleo Family Cookbook. I used this on BBQ chicken during our last Whole 30. We had tried another BBQ recipe that we thought was awful, so we were a tad skeptical about trying this since there were so many ingredients and steps. The good thing was that there was plenty leftover to used in another recipe AND it was DELISH!

6 garlic cloves; minced, 1/2 yellow onion; diced, 3 tbsp. coconut oil, 2 tsp. lemon zest, 1 small sprig rosemary (or 1/2 tsp. dried), 1 c. pineapple juice, 1 c. apple juice, 1/2 c. tomato paste, 1/4 c. red wine vinegar, 1 tbsp. coconut aminos, 1 tsp. sea salt, 1/2 tsp. paprika, 1 tbsp. chili powder, 1/2 tbsp. ground cumin, 1/8 tsp. cayenne pepper, 1/8 tsp. red pepper flakes, 1 tsp. Dijon mustard, 1 tbsp. apple cider vinegar, 1/4 c. water. 

  

Over medium heat, saute onions and garlic in 2 tbsp. coconut oil until onions are translucent. Add lemon zest, rosemary, 1/8 c. each of the pineapple and apple juices, and bring to a simmer then turn heat to low while you continue to prepare the sauce. In a separate skillet, melt remaining coconut oil over medium-low heat and whisk in tomato paste. Turn the heat up to medium-high heat ans slowly add the red wine vinegar and remaining pineapple and apple juices, stirring constantly. Strain the onion and rosemary mixture through a strainer so that the liquid goes into the tomato paste mixture. Let the sauce cook down and thicken while stirring constantly for about 7-10 minutes. Add remaining ingredients, whisk together well and let simmer for another 7-10 minutes. Makes about 2 cups of BBQ sauce.

 

Whole 30 Week 2 Day 4

Breakfast

Sausage, Peppers, and Eggs

1 red bell pepper; sliced, 1 green bell pepper; sliced,  1/2 onion, sliced, 4 links Italian kielbasa. 

Saute onions, peppers and sausage together in a skillet until sausage is cooked through. Cook eggs however you would like. Top peppers, onion, and sausage with eggs and enjoy! 

Lunch

Tuna Salad in Avocado Boats

4 cans tuna; drained (be sure to look at the ingredients list since most canned tuna includes soy junk in it), 2 boiled eggs; chopped, 1/2 c. Paleo mayo, 1 stalk celery; chopped, salt and pepper to taste, 2 avocados

Mix all ingredients together until blended. Cut avocado in half and remove the pit. Use a spoon to scoop each half of the avocado from the skin. Fill each half with tuna salad and enjoy!

Yeah! I kinda dug in before taking the picture. My bad.

Dinner

Sun-Dried Chicken Bake w/ Roasted Cabbage

I got this recipe from the Everyday Paleo Family cookbook. I love sun-dried tomatoes and I've never actually bought them and used them in a recipe, so I thought it was high time to do so. This turned out fantastic and will definitely be on the "regular" eating rotation. I LOVE how stinkin' easy it was!

2 lbs. Chicken Breast; butterflied, 1 (8.5oz) jar julienned sun-dried tomatoes packed in olive oil, 8 cloves garlic; thinly sliced, 2 Tbsp. dried basil, salt and pepper to taste.

Preheat oven to 375 F. Beat chicken until it's fairly thin. Spread chicken on the bottom of casserole dish. Mix jar of tomatoes, garlic, basil, salt and pepper in a small bowl until well combined. Top chicken evenly with the mixture. Seal tightly with aluminum foil and bake for 20 minutes. Remove foil, and bake another 15 minutes or until chicken is no longer pink inside. Serve with Roasted Broccoli.

 

  Roasted Broccoli

1 large bunch broccoli chopped into bite-sized chunks, a couple tbsps. olive or coconut oil, salt, pepper, or seasoning of choice. 

Coat broccoli with oil and sprinkle with salt, pepper, or seasoning of choice. Bake in a 400 F oven for about 20-30 minutes or until broccoli starts to brown.

 

Whole 30 Week 2 Day 3

Breakfast

Breakfast Skillet

I got the inspiration for a breakfast skillet here. However, when I woke up on the floor of a jr. high school gymnasium, I had different plans. I had taken an apple and a handful of raw almonds with me for breakfast since I knew everyone else would be eating bagels with cream cheese and drinking OJ. I ate them pretty early and was hungry again when I got home. I really LOVE the egg and sweet potato combo and I was itchin' for some. Instead of shredding the sweet potato, I sliced it VERY thin to sort of mimic chips.

I melted about a tsp. of ghee in a fry pan and added the potato slices so they didn't overlap. I sprinkled them heavily with pepper and lightly with salt. I let them cook on medium for quite some time before flipping. Then, I let them cook until they started to brown just a bit. Be careful because they burn quickly. Once done, lie them on paper towels to drain. Add a little more ghee to the pan and fry two eggs however you like them. I like mine over-medium. I love a runny yolk, but if the whites aren't fully cooked, YUCK! This was fantastic! I liked to dip the "chips" in the egg yolks. This hit the nail on the head with my cravings.

 

  Lunch

Jen's Chicken Salad

Like I had previously mentioned, I am attempting to make meals easier in the coming days. We are eating a lot of chicken, tuna, and egg salads for lunch in the next three weeks. I'm just going to post a link to find them in the blog where I wrote the recipe previously. So, check out Jen's Chicken Salad here. 

I forgot to cook the chicken ahead of time, so when it was two hours after lunchtime, I decided to have a little snack. I made these little ants on a log. Spread Sunflower Seed butter on a stalk of celery and top with organic raisins. Yum! 

I really have been good about not snacking or really consuming much fruit at all during this Whole 30. I don't know why I've been hungry enough to have an apple with almonds AND celery with sunflower butter today, but I'm not going to be too hard on myself. I didn't end up eating lunch, so there ya go.
 

Dinner
Salmon Patties with Garlic Kale Chips

This is something my son asks for often, but I don't make it too much because the hubs isn't a salmon fan. It's funny though because every time I make them he is surprised that he likes em, and he always goes back for seconds.

4-4oz cans of Wild Atlantic Salmon packed in water, 1/2 cup almond flour, 2 eggs, 1 tbsp. Penzey's Sunny Paris seasoning, or a Whole 30 approved seafood seasoning, 1 tsp. fresh squeezed lemon juice, salt and pepper to taste, Ghee for Sauteeing. 

Throw all ingredients except for ghee in a mixing bowl. Mix with hands or food mixer until everything is well combined.  Form into small patties. Melt Ghee in a pan over medium heat. Saute salmon patties until they start browning on each side. I love to eat mine with lemon aioli AND hot sauce, but the kiddos like paleo ketchup or lemon aioli with them.

 Garlic Kale Chips

 

You can find the recipe here. Just use garlic powder in place of seasoning.  

Whole 30 Week 2 Day 2

Breakfast

Fauxtmeal

1 medium acorn squash, 1/2 can coconut milk, strawberries, and cinnamon.

 I found this recipe at CupcakesOMG and tweaked it a little.

Slice squash in half and scrape out seeds. Lay in casserole dish or roasting pan, flesh-side down. Add water to cover the bottom of the pan. Roast on 400 F for about 30 minutes or until flesh is tender. 

Scrap flesh out of squash and dump into a medium pan. Add 1/2 can coconut milk. Turn burner on to medium heat. Use potato masher to smash up squash.  Add several sprinkles of cinnamon and cook until heated through. 

I made this the night before and simply heated it up the next morning. Once heated up, I added a little cold coconut milk, 4 sliced strawberries, and I sprinkled it with a lot more cinnamon. 

I thought this was pretty good, but not sure if I will make it again or not.  

 

Lunch

BLT Spinach Salad

2 cups fresh spinach, 2 boiled eggs, 2 slices of bacon, 1/2 avocado, 5 grape tomatoes; cut in half, 1/2 can artichoke hearts, 1 tbsp. freshly squeezed lemon juice, 1/4 c. olive oil, salt and pepper, and red pepper flakes. 

Mix olive oil, lemon juice and salt and pepper to taste in a small cup. Set aside. 

Throw spinach into a decent sized salad bowl. Add all other veggies on top. Drizzle with oil and lemon mixture. Sprinkle with crushed pepper if you want an extra little zing. Dig in! 

  

Dinner

Hungarian Beef Stew

2lbs Stew meat, 2 carrots; chopped, 1/2 onion; chopped, 1 green bell pepper; chopped, 4 cloves garlic; minced, 1 can tomato paste, 4 tbsp. smoked paprika, 6 cups beef broth, ghee or coconut oil for sautéing meat. 

Sauté the stew meat in ghee or coconut oil until browned, but not cooked through. Add onion, garlic and carrots and cook for a few more minutes. Add paprika and stir to coat. Add tomato paste and coat everything really well with it. Cook for 3 minutes. Add beef broth. Bring to a simmer and cook uncovered for 1 hour. Add sweet potatoes and simmer for another 1-1.5 hours. Serve with a nice salad. 

I feel like this picture doesn't do it any justice. This was REALLY good. I think it'll go in the non-Whole 30 rotation! I actually threw this in a thermos and took it with me to a me he jr. high school cheerleading lock-in with my daughter. It was TOUGH watching everybody else scarf down some of my favorite pizza, but the stew was good enough to take my nose elsewhere. 

Whole 30 Week 1 Day 7

We ended up with so many leftovers this week that I decided to take a break from cooking and have what I call a "fend for yourself" day. The kids and hubs chose what they wanted to eat for each meal. I packed lunches with leftovers AND we had leftovers for dinner. I really needed this in order to clean out the fridge since it was grocery night. I think I prepped a little too much food this week, but I'm glad my family could help take care of the extras on a much-needed night off from cooking. I'm looking forward to making the next few weeks a little more simple, and to incorporate more leftovers throughout the week instead of at the end.

Whole 30 Week 2 Day 1

Breakfast

Scrambled Eggs with Zucchini and Tomatoes

2 eggs; scrambled, 1 small zucchini; chopped, 1 small tomato; chopped, and olive or coconut oil to saute the veggies in and keep eggs from sticking to the pan.

Today's breakfast was SIMPLE and delicious. The menu title says it all. I scrambled two eggs with zucchini and tomatoes. 

I chopped the zucchini into quarter chunks, then threw them in the pan with a little coconut oil until tender-crisp. I then added the whole chopped tomato, and let cook for about one minute. Finally, I added the eggs and cooked until the eggs were done. I topped it with quite a few sprinkles of hot sauce and salt and pepper.

Oh yeah! I forgot I found this lonely slice of turkey bacon and threw it in with the Zuccs. 
 
Lunch

 Chicken Salad

This was the leftover chicken salad from Week 1 Day 6. It's one of our faves! I had a few slices of cucumber and a few sliced strawberries on the side as well.

Dinner
Speedy Chicken Thighs

This dinner was seriously fantastic. In fact, if you have a large family, I would suggest doubling or tripling this in order to have leftovers. I bought a pack of thighs that only had six thighs in it. With five people eating, we definitely could have used more, but everyone was satisfied nonetheless. This recipe was derived from Everyday Paleo Family Cookbook.

6 skinless (bone-in) chicken thighs, 1 onion; diced, 4 carrots; diced, 3 cloves garlic; minced, 1 cup broth of choice (I used veggie), 1/4 c. coconut oil; melted, 1 tbsp. EACH dried thyme and rubbed sage, salt and pepper to taste.

In a large pan, cook carrots and onion in olive oil for 3-4 minutes, add garlic and stir for about 1 minute more. Sprinkle raw chicken thighs with salt and pepper and add them to the pan with veggies, moving the veggies aside so each thigh is directly on the skillet. Cook thighs until they start to turn a little brown, the flip and do the same to the other side. This creates a little but if crispness on the top and bottom of chicken in the finished product. In a small bowl, mix together the melted coconut oil, broth, thyme, and rubbed sage. Pour mixture over chicken and veggies. Bring to a simmer. Cover and cook on medium low for about 30 minutes. We ate this with Roni's Cucumber Salad.

Roni's Creamy Cucumbers 
Derived from the Well Fed Cookbook

2 cucumbers, cut in half then sliced, 1/4 c. paleo mayo, 1 tsp. apple cider vinegar, 1 clove garlic, 1/4 tsp. dried dill, and 1/2 c. grape tomatoes; cut in half.

 
Throw cucumbers and tomatoes in a medium bowl. In a smaller bowl mix mayo, garlic, and vinegar until blended well. Add mayo mixture to the veggies and stir well until veggies are coated. Sprinkle with dill. We ate this right away and it was fantastic! I'm sure, like most things, this would taste even better after spending a little time hangin' out in the fridge.

Whole30 Week TWO Meal Plan

We did it! We made it through week one. I'm definitely feeling deprived, but I'm down 7 pounds, so I can't complain too much. I'm hoping to simplify our meals for the duration of this Whole 30. I feel like week one was a bit much. We had so many leftovers and not everything was something to write home about. So....here goes week 2.

Day 8

Breakfast: Paleo Breakfast Bowl

Lunch: Chicken Salad

Dinner: Speedy Chicken Thighs and Cucumber Salad

Day 9

Breakfast: Fauxtmeal with berries

Lunch: Easy Spinach Salad

Dinner: Hungarian Beef Stew

Day 10

Breakfast: Breakfast Skillet

Lunch: Tuna Salad

Dinner: Salmon Patties

Day 11

Breakfast: Sausage, Peppers, and Eggs

Lunch: Chicken OR tuna salad

Dinner: Sun-dried Chicken bake with Roasted Broccoli

Day12

Breakfast: Leftovers

Lunch: Leftover Fire-roasted Chicken (YUM!)

Dinner:  Beyond Easy Pulled Pork with Spinach

Day 13

Breakfast: Egg Salad with Celery Dippers

Lunch: Fancy Pear Salad with chopped chicken

Dinner: Collard Wrapped Cod

Day 14

Breakfast: Fiesta Breakfast Bowl

Lunch: Leftover Egg Salad

Dinner: Brined and Sauced BBQ Ribs with roasted broccoli

Whole30: Week 1 Day 6

Feelin' a little tired on day 6 over here. At least I had some yummy food today. Still not too sore from X3, but I'm definitely feelin' it a little. 

Breakfast

Sweet and Savory Quiche

I got this recipe from Kate Updates.

9 Eggs, 1/2 lb ground beef, 2 C Spinach, 1/2 Onion, 1/2 tsp. unsweetened cocoa powder,  1.5 tsp. cinnamon; divided, 1/4 tsp vanilla extract, 1/2 t salt

Preheat oven to 375 degrees. In a small pan over medium heat, saute onions in coconut oil until tender. Add ground beef and cook until no longer pink. Mix in only 1 tsp. of the cinnamon and all of the salt. Then, mix in the cocoa powder. In a large bowl, whisk eggs, remaining cinnamon and the vanilla extract together. Grease a 9×13 baking dish with coconut oil and throw the spinach in. Pour egg mixture onto the spinach. Be sure to wet all of the spinach by stirring and moving it around with the spoon. Finally, pour the meat/onion mixture on top of the eggs. Spread the meat out evenly. Place in the oven and cook for 45 minutes or until the quiche starts to lightly brown on the top. 

 

We really liked this. My oldest daughter kept going to the fridge and grabbing hunks of this out of the dish all day. She just munched it down cold. This is a great pre or post-workout snack, and is great cold out of the fridge. I threw it together while I made last nights dinner, and didn't heat it up before eating it this morning. I love how quick and easy this is! It seriously reminds me of french toast! I will definitely be putting this on the make "again list".

 

Lunch

Jen's Chicken Salad

This is a hard recipe to type up because I really don't use measurements. It actually does end up tasting pretty much the same every time. And every time, the kids fight over it. I can't seem to make a big enough batch. You can add in all sorts of things, or even remove a thing or two and you'll still get a tasty dish here.

4 cooked chicken breasts, 1 apple (I've used both red and green), 1 stalk of celery, 1/2 cup paleo mayo, salt and pepper to taste. Sometimes I also add in 1/4 cup or so of chopped pecans, slivered almonds or walnuts.

Chop up chicken, apples, and celery to your desired sizes. Add mayo, salt and pepper and mix well. This is much better if it can sit overnight to let the flavors mingle. 

I seriously don't have a clue how much mayo I use so this is my best guess. I feel like sometimes the chicken can be dry and it needs more mayo. You just kinda have to look at it and see if the mayo coats everything the way YOU want it to. Don't be afraid to play with this recipe a little. Add bacon, grapes, or raw zucchini or take away the apples and add paleo ranch dressing instead of mayo. You really can make it to fit your taste buds.

I ate this with celery sticks as dunkers and a small side salad.

I forgot to take a picture, but I'll post one soon.
  

Dinner 

Paleo Spaghetti Sauce over Spaghetti Squash

 

This is another one of those recipes that I make different each time. The funny thing is, it ends up tasting quite different sometimes. This one was very good and I actually wrote down measurements for once! 

1 onion, 1 tbsp. coconut oil, 1lb. grass fed ground beef, 1 zucchini, 1/2 chopped roasted red peppers, 4-5 cloves garlic, 3 tbsp. Italian seasoning, 1 cup baby bella  mushrooms; sliced and halved,  1 26 oz. box of crushed tomatoes, 1 25 oz. jar of Whole Foods 365 pasta sauce. 

Saute onion in coconut oil until tender. Add zucchini and garlic and stir until garlic is fragrant. Throw in the mushrooms and sprinkle with 1 tbsp. Italian seasoning. Saute until the veggies are tender crisp, but not soft. In a separate pot (the large pot you'll end up cooking everything in together), cook beef with a tbsp. Italian seasoning until the meat is no longer pink. Add the tomatoes and the pasta sauce with the last tbsp. Italian seasoning. Dump veggie mixture in with the meat. Bring to a gentle simmer and simmer, stirring occassionally for about 30 minutes. Serve over spaghetti squash.

Roasting spaghetti squash is simple. I normally have my 13 year old take care of this part while I am at karate with my son. 

Just cut the squash in half, and scoop out all the seeds. Sprinkle with salt and pepper. Prepare  a casserole dish by adding water until about an inch deep. Place squash in dish, flesh side down. Roast on 400 F for about 30 minutes or until tender on the inside. Use a fork to test. Scrape all flesh out of the shell with a fork. It will automatically look similar to spaghetti.

Be sure to look closely at the labels of pasta sauce. This particular one of free of the junk like canola oil,

and soy crap. However, a lot of the other sauces of the same brand do. Check to be sure.

Here are the boxed tomatoes