Sunday, January 23, 2011

Five things I love about

1. I don't have to go to the store (I dread shopping).

2. Shipping is free.

3. The prices are cheap, plus they give you online coupons for a dollar or two dollars off the things you like to buy (things that you put on "Your List").

4. You can order pretty much anything that has to do with home or personal care (and more).

5. They give you free samples, gifts, and cash toward your next purchase with every order you make.

So far I've gotten a Gillette 5-blade razor, 3 tubes of eye cream, and 3 pairs of earrings...I've also earned over $15 toward my next purchase, and I've only been shopping with since the beginning of the year. Like I said, I dread going to the store, so shopping online is perfect for me. Just had to share what I thought was an amazing discovery!

Thursday, January 20, 2011


So, I told some friends that I would post my recipe for Squash Souffle. It's a great way to make squash into a main dish, especially if you get a boat load of it in your Bountiful Basket every week and you don't like that slimy texture you get when you cook it. This combination makes the squash much more palatable - that is, soft and a souffle!

Squash Souffle

4 medium to large squash, sliced (any kind of squash works, or a combination of different kinds)
1 medium size onion, diced
1 medium tomato, diced
4 eggs
1/4 stick of butter
1/2 cup of mozzarella cheese
1/2 cup of Parmesan cheese
1 cup of milk
salt and pepper to taste
parsley (fresh or dried)
bread crumbs (optional)

Steam or sautee the squash and onions together until tender. Transfer to a large mixing bowl and mash until chunky. Mix in eggs, butter, cheeses, milk, and salt and pepper. Spread into a large greased baking pan. Top with diced tomatoes, parsley and bread crumbs. Bake at 350 degrees for 30 minutes.

...Very nutritious!

Also, here's my recipe for Stuffed Spaghetti Squash that I've been promising to divulge - It's a little trickier, but I think it's better than the best Italian pasta:

Stuffed Spaghetti Squash

2 spaghetti squash
1 medium tomato, diced
1 medium onion, diced
1 c. + 4 tbsp. Parmesan cheese
4 eggs
1 garlic clove, minced
2 tsp. Italian seasoning
2 tsp. dried basil
1/2 tsp. pepper
olive oil

Prep both squash by pricking all over with a fork and microwaving each one for 1-2 minutes. Cut squash in half and remove seeds. Submerge the squash halves in water in a large pot and bring to a boil - Simmer for 20 minutes until the "flesh" is thoroughly tender. Meanwhile, mix together the 1 cup of Parmesan and seasonings in a large mixing bowl. Sweat the onion and garlic in olive oil on the stove and add to the seasonings - Mix in the eggs.

Remove the squash halves from the water and remove the "spaghetti," leaving the shells intact. Add the "spaghetti" to the egg mixture, making sure the strands are thoroughly coated. Spoon the mixture into the shells and top with diced tomatoes, parsley and Parmesan. Bake right-side up in an ungreased baking dish at 350 degrees for 45 minutes.

And here's a picture of the finished product!