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LoloLovesCooking » freezer-friendly http://lololovescooking.com Mon, 23 Nov 2015 21:03:35 +0000 en-US hourly 1 https://wordpress.org/?v=4.2.35 Spaghetti Pie http://lololovescooking.com/recipe/spaghetti-pie/ http://lololovescooking.com/recipe/spaghetti-pie/#comments Thu, 25 Jun 2015 18:31:25 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=86
Spaghetti Pie
Servings Prep Time
6people 30minutes
Cook Time
1 1/2hours
Servings Prep Time
6people 30minutes
Cook Time
1 1/2hours
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Scoop out seeds and place spaghetti squash cut side up on a baking sheet and rub some olive oil over the tops. Bake for 20-25 minutes or until the outside skin of the squash gives when you press on it.
  3. Once squash is done cooking, reduce oven heat to 350 degrees. Remove squash threads and place in a large bowl.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Drain the italian sausage or pull from pan with a slotted spoon, and add to the squash bowl along with the pizza sauce, basil, and salt and pepper.
  6. Add the whisked eggs and mix well.
  7. Spray a 9x13 pan with olive or coconut oil cooking spray, and fill with squash mixture. Spread out with a spatula or spoon.
  8. Bake uncovered for one hour, until the top forms a slight crust and doesn't give when you press in the middle.
  9. Let rest for five minutes, slice up, and serve!
Recipe Notes
  • Try topping with parmesan, fresh basil, red pepper flakes, or your favorite hot sauce.
  • Anything that would be good on pizza or in spaghetti would be totally legit in this. Saute any raw veggies along with the sausage and onion. We've tried mushrooms, pepper, fresh mozzarella, and red pepper.
  • Freeze in single servings for a quick meal!
  • *If you use ground beef, season the meat before sautéing:
    • 1 tsp basil
    • 1/4 tsp garlic salt
    • 1/4 tsp garlic powder
    • 1/2 tsp oregano
    • 1/2 tsp dried parsley
    • 1/4 tsp black pepper
    • 1/2 tsp red pepper flakes
    • 1/4 tsp dried minced onions
    • 1/2 tsp salt

Source: PaleOMG.com

]]> http://lololovescooking.com/recipe/spaghetti-pie/feed/ 0 Zucchini Chocolate Chip Muffins http://lololovescooking.com/recipe/zucchini-chocolate-chip-muffins/ http://lololovescooking.com/recipe/zucchini-chocolate-chip-muffins/#comments Tue, 23 Jun 2015 16:20:07 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=83
Zucchini Chocolate Chip Muffins
Servings Prep Time
12muffins 25minutes
Cook Time
25minutes
Servings Prep Time
12muffins 25minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Shred the zucchini using the shredding attachment on your food processor or do it manually with a cheese grater.
  2. Lay the shredded zucchini out on a clean kitchen towel and roll up then squeeze and twist to pull out as much excess moisture out as possible. You want the zucchini to feel dry when you're done.
  3. Preheat oven to 375F. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are just combined.
  4. Line your muffin tin with paper or silicone liners. If using paper, lightly spray the liners with coconut oil cooking spray. Divide the batter between the 12 muffin cups. They will be fairly full!
  5. Bake for 25 minutes or until a toothpick comes out clean when you poke one.
Recipe Notes
  • Optional: Top with unsweetened shredded coconut or chopped walnuts or pecans before baking!
  • Treat Tracking: 1 muffin = 1/2 treat

Source: PaleOMG.com

]]> http://lololovescooking.com/recipe/zucchini-chocolate-chip-muffins/feed/ 0 Coconut Klondike Bites http://lololovescooking.com/recipe/coco-cups/ http://lololovescooking.com/recipe/coco-cups/#comments Mon, 22 Jun 2015 22:51:59 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=74
Coconut Klondike Bites
The recipe that inspired Sam to coin the term "treatless treats." Good fats, low in sugar, delicious. Perfect for you sweet snackers out there or an after-dinner indulgence.
Servings Prep Time
12cups 15minutes
Servings Prep Time
12cups 15minutes
Ingredients
Instructions
  1. Place shredded coconut, coconut cream concentrate, coconut oil, vanilla, and salt into a food processor and blend until everything is just mixed.
  2. Line a muffin tin with paper or silicone liners. If using paper, spray lightly with coconut oil cooking spray.
  3. Use a large spoon to scoop out about 2 tablespoons worth of coconut mixture and place into your muffin tins. Bang the tin against the counter a couple times to get the coconut mixture to settle flat.
  4. Once all your muffins liners are filled, melt your chocolate.
  5. Place chocolate into a bowl and into the microwave to heat for 30 seconds, then stir, and repeat until chocolate is melted but not burnt. Alternatively, use a double boiler to melt down your chocolate.
  6. Use a spoon once again to scoop out about 1 tablespoon of chocolate and pour onto your coconut cups until the coconut is completely covered. Repeat on all your coconut cups.
  7. Place muffin tin in freezer for about 20 minutes or until chocolate is frozen.
  8. Store in fridge to prevent chocolate from melting. The chocolate is very hard coming out of the fridge, so allow to sit out for 10-15 minutes before eating.
Recipe Notes
  • These are rich! I usually only eat a portion of one in one sitting. Run a sharp knife under hot water to chop off a portion of a cup before letting it sit out to soften.
  • Add three whole almonds on top of the coconut before adding the chocolate to make "Almond Joys"
  • If you're a salted sweet fan, try adding a sprinkle of sea salt to the top of each cup before freezing.

Treat Tracking: 1 cup = 1/2 treat (~12g sugar depending on how dark your chocolate is)

Source: PaleOMG.com

]]> http://lololovescooking.com/recipe/coco-cups/feed/ 0 Sesame Paleo Crackers http://lololovescooking.com/recipe/sesame-paleo-crackers/ http://lololovescooking.com/recipe/sesame-paleo-crackers/#comments Mon, 22 Jun 2015 18:57:53 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=30
Sesame Paleo Crackers
A delicious and addictive snack for those of us who need a little crunch in our lives. Leave plain or add your favorite herbs!
Servings Prep Time
40crackers 30minutes
Cook Time
14minutes
Servings Prep Time
40crackers 30minutes
Cook Time
14minutes
Ingredients
Instructions
  1. Grind the sesame seeds coarsely by pulsing in a blender or food processor. Transfer them to a large mixing bowl and add flaxseed meal, almond flour, coconut flour, tapioca starch, onion powder, salt and pepper. Whisk thoroughly.
  2. In a separate bowl, add the eggs and olive oil and whisk until slightly frothy. Pour this right over the dry ingredients and knead with your hands until a dough forms.
  3. Preheat your oven to 375F.
  4. Place the dough between two sheets of parchment paper and roll until cracker-thin. An area of approximately 14x20" works perfectly.
  5. Remove the top layer of parchment paper and, with the help of a sharp knife or pizza wheel, cut the dough into about 40 crackers. Use a large fork to poke a few holes in each cracker to prevent bubbling.
  6. Transfer the parchment paper with the crackers onto a large 14x20 baking sheet.
  7. Place in the middle of the oven and bake for about 14 minutes or until golden brown.
  8. Allow to cool completely and then separate by snapping them with your fingers.
  9. Store at room temperature for up to a few weeks. You can also store in fridge or freezer for a longer period of time - I eat mine straight out of the freezer which is extra nice in the Phoenix summer!
Recipe Notes
  • (Optional) Try adding your favorite herbs! Original recipe adds 1 tsp fresh rosemary and 1/2 tsp fresh thyme, finely chopped.
  • A kitchen mixer bread attachment is perfect for this recipe. A quadruple batch fit well in my 6 quart KitchenAid mixer.
  • A single batch fits this pan exactly. If you have standard 9x13 baking sheets, split the batch in half for baking.
  • Wrist-saver: Instead of grinding the pepper manually, I grind with a blender or food processor. Especially helpful when I'm making more than a single batch. You don't want to skip the "freshly cracked" part here - trust me!

Source: thehealthyfoodie.com

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