Rachel Awtrey

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Posts tagged Dinner
Jumpsuit + Chocolate Fondue
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Tonight we ate our weight in sushi + chocolate fondue (not at the same time 😝) and I am not mad about it 🙌🏻🍫🍣
Good thing this jumper is comfy + cute for the food coma I’m about to enter. You can snag it and other cutie things for your next vacay at @fabrikhomewood! ✨🥂
What’s your fave thing to do in Seaside, Rosemary, Grayton Beach area??

Spaghetti Squash Boat
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The spaghetti squash boat - a family fave around the Awtrey household.

It’s the simple, super cheap and “healthy” version of your typical spaghetti dish. It’s also a great meal if you live by yourself, or one other person because it makes two simple portions so easily!

I like this low-carb meal and often result to it when we have busy days because it takes little tending to *cue the kitchen dance parties*!

Here’s all you’ll need:

Ground Turkey (or beef, your preference)
Your favorite jar of marinara
One spaghetti squash

Here’s how:

  1. Preheat your oven to 450 for a quick cook

  2. Cut your spaghetti squash in half long ways so that the spaghetti squash takes an ovular shape*

  3. Pour olive oil and add salt to the inside of the spaghetti squash

  4. Lay the spaghetti squash flat side down on a sheet and place in preheated oven. Cook for 30-40 minutes until the edges are brown**

  5. While the spaghetti squash is cooking, brown your ground meat in sauce pan on medium-high heat

  6. Once meat is cooked thoroughly, add your jar of marinara and reduce heat to a simmer

  7. When spaghetti squash is finished cooking, remove the sheet from the oven, flip the spaghetti squash over and remove the seeds from the pit of the squash with a spoon or tongs.

  8. Once pitted, you’ll see that the spaghetti squash takes a “bowl” shape and there is now room to add your desired amount of marinara and meat.

  9. Garnish with parmesan cheese, oregano or any of your favorite toppings

  10. Serve and enjoy!


Here are my tips + tricks

*Heat the entire spaghetti squash in the microwave for about 30-45 seconds to soften the shell + inside for an easier time cutting

**I remove the seeds after it has cooked in the oven because, rather than it being like scraping the inside of the pumpkin, the seeds are now softer and come out more easily.

I also decided to serve my spaghetti squash as a “boat” or “bowl” because the dish stays warmer longer. I’ve found that when I scrap out the squash, it cools quickly leaving my guests (and husband) with a cold meal.

Enjoy!!

Egg Roll in a Bowl | One Skillet Dinner

This one may be our favorite to make for a few reasons:

1. So super cheap
2. It's fail-proof - it's really hard to mess this one up
3. You can make the whole dish in one skillet so it's a super easy cleanup
4. It's gluten free + dairy free SO if you're on a diet or need these restrictions (or even if not) it's a yummy yummy option!
5. It takes 15 minutes until dinner is on the table

I buy most of my ingredients from Trader Joes just because they're already prepared for me (the carrots are chopped, the cabbage is shredded, the ginger is grated) and I'm all about cutting corners.

 
 

What you'll need:


Large Skillet
Knives to cut your vegetables (or this veggie chopper that I swear by + I use this scooper for getting the veggies off of the cutting board and into the skillet)

Ground Beef (or substitute ground turkey, ground chuck)
Garlic (I use these garlic cubes from Trader Joes *see notes at the bottom)
Ginger (1 tsp of powdered ginger or 4 tbsp of fresh ginger)
2 cups of shredded carrots
2 large onions diced
One bag of shredded cabbage (or 1 1/4 cup)

For the sauce:
1 tbsp Brown Sugar
2 tbsp Soy Sauce (I use 1 tbsp soy sauce + 1 tbsp coconut amino just to cut out the amount of soy I'm using)
1 tbsp Sriracha Sauce

Optional topping:
Shelled Edamame Beans

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Directions

1. Start browning your ground beef over medium-high heat in the skillet we'll use for the entire recipe
2. Add the ginger and blend into the ground beef
3. Once browned turn down the heat to medium and add garlic, onions, carrots and let the veggies saute for about 8 minutes.
4. While the meat + veggies are sizzling, whisk together the sauce ingredients and set aside.
5. Slowly add cabbage (it will start out most likely overflowing from the skillet but allow it to wilt by mixing the veggies, meat and cabbage together). Continue adding cabbage slowly until it all has been added.
6. While cabbage is being added, heat up the edamame beans if you are choosing to add these to your bowl at the end.
7.  Pour the sauce over the entire mixture and mix together until blended well.
8. Serve + enjoy!

 
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We eat these out of regular bowls and top off the meal with the edamame beans and a few more drops of sriracha and coconut amino!

If you're a newlywed or claim to "not know how to cook" or just don't have much time on your hands, this is FOR YOU. 

Enjoy!!

NOTES:

*The garlic cubes are great because they're already packaged into cubes that equal one clove and they're easy to pop out of the package so you don't have to mess around with the smelly garlic