Friday, October 7, 2011

Friday Foodday

Yes! Best day of the week! Here are my favorite recipes!

Brat Bruschetta
c/o The Cooking Nurse
1/4 cup yellow onion, diced
1/2 cup low fat onion and chive cream cheese, softened
1/4 cup shredded cheddar
1 1/4 teaspoon spicy brown mustard
2/3 cup petite diced tomatoes, drained
1/2 teaspoon black pepper
sliced crusty bread
2 beer brats, casing removed and crumbled
Saute brats and onion together over medium heat, breaking brats up into small pieces as they cook. When brats are browning and fully cooked, add diced tomatoes, and simmer for about 2-3 minutes.
In a small bowl, combine cream cheese, cheddar cheese, mustard, and black pepper. Warm bread in oven, and slice into small pieces.  Top bread with about 1 tablespoon of cream cheese mixture. Top this with small amount of brat mixture. Serve immediately.

Spaghetti Squash Lasagna 
  • 2 cups marinara sauce 
  • 3 cups cooked roasted spaghetti squash
  • 1 cup part skim ricotta
  • 8 tsp parmesan cheese
  • 6 oz part skim shredded mozzarella
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.Place on a baking sheet, cut side up and sprinkle with salt and pepper.
Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. Using a fork, scrapeout the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot.In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta. 
Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each.  Addthe remaining sauce, parmesan and mozzarella cheese.  Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.

Pumpkin Spice Chocolate Chip Cookies
c/o Stephanie Cooks

1 cup all purpose flour
1/4 tsp baking soda
2 tsp pumpkin pie spice
1/8 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp butter, melted
1 egg white
2 tbsp pumpkin puree
1 tsp vanilla extract
1/2 cup mini chocolate chips

1- Preheat the oven to 350. Line two baking sheets with silpats or spray with nonstick spray.
2- In a large bowl combine the sugars, butter, egg white, pumpkin, and vanilla. Stir well.
3- Add the flour, baking soda, salt, and pumpkin pie spice. Stir until well incorporated. 
4- Add the chocolate chips and stir until mixed.
5- Spoon by rounded spoonfulls and bake 8-10 minutes. Let stand 5 minutes before removing to a cooling rack. 


  1. I have never even heard of the top one! sounds yummy! and those cookies are a must make!!

  2. That spaghetti squash lasagna looks delicious!! I was so happy to see a vegetarian option here. XO

  3. love these recipes! thanks for sharing!


Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.