Steak and White Sauce Over Spaghetti Squash (HAPPY 200TH POST!)

CAN YOU BELIEVE IT?!  It’s my 200th post!!  I’m so happy!!  Now because this is a landmark post, I wanted to post something special!  So I decided to share with you the new recipe that I am the very most proud of!


Like good to the point that as I was finishing mine up, I looked over to see Mr. Rodgers carefully wiping the bottom of the bowl with his finger and then licking it.  Repeatedly.  Even when there was nothing left.  Then he turned to me and bashfully asked for another bowl, haha.  That, my friends, is a good sign that you have created something wonderful!

White sauce…but healthy white sauce.  Creamy.  Garlicky. A couple greens for texture and extra nutrients.  Grilled steak cooked to a lovely medium doneness.  And spaghetti squash to give the illusion and comfort of pasta without the carbs.  Hallelujah, what more could you ask for?!

Let’s get to it so you can experience this yumminess as well!!


So, here’s what you need:

  • 1 1/2 lbs(ish) steak, approximately 1 inch thick
  • 2 Spaghetti Squash
  • 1 C Peas (I used frozen)
  • 1 C Asparagus, cut into inch pieces
  • 2 Heads Cauliflower, cut into florets
  • 6+ Cloves Garlic, Minced
  • 4 C Chicken Broth
  • 1 C Unsweetened Original Almond Milk
  • 1 Tbsp Grassfed Butter (We use Kerrygold)
  • Additional Grassfed Butter for pan greasing
  • Salt and Pepper


And here’s how you do it:

  1. Choose your method of cooking the spaghetti squash.  I like doing “set it and forget it” methods.  You can use a crock pot with a little water in the bottom, or cook it at 375 degrees for an hour or so (pierce it first).
  2. Preheat a grill or grill pan over medium heat.  Season steak generously with salt and pepper, (and maybe a little Mrs. Dash!  I can’t seem to cook without it!) and grill about 7 minutes per side, depending on how you like your meat cooked.  Set aside during the rest of the prep.
  3. Bring the chicken broth to a boil in a large pot.  Meanwhile, prep your cauliflower.  Add it to the boiling broth and boil until tender, about 15 minutes.
  4. Melt some butter in a pan and sauté the garlic for a minute or two, careful not to burn it…just get that lovely rich flavor and fragrance coming out of it.  Set aside.
  5. Melt more butter into same pan, and add asparagus and peas.  Saute for about 5 minutes, just until they are a vibrant green color and beginning to get tender.
  6. When cauliflower is tender, transfer to a food processor or blender (in batches if necessary!)  Don’t toss out the broth just yet!  Add 1-2 C of the broth to the food processor along with salt, pepper, 1 Tbsp butter, and garlic.  “Blend” for about 5 minutes straight until it is very creamy.
  7. Pour mixture back into a pot and stir in almond milk.  If it is too thick, add more almond milk or chicken broth. Add veggies.
  8. Thinly slice the steak, and mix into sauce and/or save to top the dish with.  I did both, had some mixed into the sauce and saved a few pieces for a “garnish.”

How “yum!!” does that sound?!  I hope you love this as much as we did!


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Grill lines!  7 Minutes per side!

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1 C each of peas and asparagus!

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Cauliflower boiling, steak grilling, garlic sautéing!

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Peas and asparagus getting tender!

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Cauliflower in the food processor…

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Plus salt, pepper, garlic, and butter, blended until smooth!

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Steak sliced!

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All other ingredients stirred in…what a beautiful sauce!!

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Healthy.  Comforting.  Delicious.  Perfection!


Summer Skewers (Summer Grillin’!)

One of my favorite memories growing up: when my parents  led a group for single people in our church that wanted to get together, have fun, grow in God, and serve the community.  They would meet at our house often, and there was always lots of fun, lots of people that would pass me around cause I was so cute (hehe!), and LOTS OF FOOD!  The best was our shish kabob parties!!!  Everyone would gather around, grab a skewer, stab what they want, and dad would grill all day long!  I could never wait for our shish kabob parties!!!

So I have decided…to try and give you some inspiration for your own shish kabob party!!!  Obviously shish kabobs are the kind of thing that you can make up as you go…the possibilities are literally endless…if it can be stuck on a stick and grilled, then its fair game.  But just in case you don’t wanna think too hard…or just want a combo that someone else has tried and enjoyed…then read on!  It was real tasty, and one thing I loved about it was how far it stretched…I prepped everything I thought I would need for Jay and I to eat, then we ended up with two of our friends at our house!  I was so nervous that we wouldn’t have enough….and then we ended up with too much haha!

So, here’s what you need:


  • 1 lb steak, cubed
  • 1/3 C Olive Oil
  • 2 Tbsp Amino Acids (our soy sauce substitute)
  • 2 Tbsp Worcestershire Sauce
  • 3 Tbsp Lemon Juice
  • 2 Tbsp Parsley, minced
  • 2 Leaves Basil, minced
  • 3 Garlic Cloves, minced
  • Pepper to taste
  • A pinch of pepper flakes


  • 1-2 Large Chicken Breasts, Cubed
  • 1/2 C Olive Oil
  • 2 Tbsp Cilantro, minced
  • 2 Cloves Garlic, minced
  • 3 Tbsp lemon
  • 3 Tbsp honey
  • 1/2-1 tsp cumin
  • 1/2 tsp oregano

Additional Goodies:

  • 1 Onion, cut into chunks
  • 1 Red Pepper, cut into chunks
  • 1 Green Pepper, cut into chunks
  • 1/2 Fresh Pineapple, cut into chunks
  • Bamboo Skewers

Now I know that sounds like a lot, but it really isn’t complicated or scary I promise!!  And if you are a foodie, you will probably have most of those things in your kitchen any ways!  It’s so worth it!!

So, here’s how you do it!

  1. To get the full affect, start prep somewhere between 3 hours to the night before.
  2. Chop your steak into bite size pieces.
  3. Whisk the rest of the “steak” ingredients together in a bowl.
  4. Pour about 2/3 of the marinade over the meat in a ziploc bag or bowl.  Seal and put it into the fridge until ready.  Save that remaining marinade!
  5. Chop your chicken into bite size pieces.
  6. Whisk the rest of the “chicken” ingredients together in a bowl.
  7. Pour about 2/3 of the marinade over the meat in a ziploc bag or bowl.  I’m sure you can see where this is going .  Seal and put it until the fridge until ready.  Save that remaining marinade!
  8. About an hour before grilling, soak your skewers in water so they will not burn.
  9. Next, when you are ready to start assembling, prep your veggies.  Put your onions in one bowl and your peppers in another.  Now it’s time for the remaining marinades!
  10. Take the reserved steak marinade and toss it with the bell peppers.
  11. Take the reserved chicken marinade and toss it with the onions.
  12. Now…gather the family!  Place everything out in bowls and let everyone build their own custom skewers!  Treasure a fun moment together in the kitchen!  A nice break from being alone in the kichen until everyone sits down to eat.
  13. You’re good to go, grill away!  I would say medium heat, about 10 minutes…until the chicken is cooked through and there are little bits of char throughout.  Feel free to baste with something…barbecue sauce, maybe more marinade if you have more left over…but it works just how it is as well!

Yummm!  How fun is that?!

Pictures! Pictures! Pictures yaaaay!

First, the night before (or at least a few hours in advance) prep your meats!  Cut both meats into bite sized pieces.

Summer Skewers 1

Mix up your steak marinade, toss 2/3 of it with the meat, and put it in the fridge until ready.

Summer Skewers 2Repeat with the chicken marinade…

Summer Skewers 3When ready to get things rolling, get your skewers soaking, then prep your veggies!  Toss the bell peppers with the reserved steak marinade…

Summer Skewers 4And your onions with the reserved chicken marinade…Summer Skewers 6

Now put everything out in bowls and gather the people you love most to have a skewer party!  He’s so cute.  Though I don’t necessarily recommend his method hehe.  This is one of his favorite meals ever.  🙂

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Make sure to enjoy the moment.  Heheheee.  Laugh a little.  I love that there Mr. Rodgers.

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Now take them out to your grill and toss them on, I’m thinking medium heat for 10-15 minutes.  Just make sure the chicken is done and you have a little char! 😉

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Like so!  Yummmmyyyyyyyyyyyyyyy!  I boiled some quinoa with ours and it was all we needed!

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Pile o’deliciousness.  Fantastic.  Enjoy!!  Be inspired!!  What is your favorite shish kabob combo?!

Steak Additions: Lemon Garlic Marinade and Cilantro Chimchurri Sauce

Wow.  I love steak.  And this took it to a whole new level.  It made me real happy!!  I had never heard of chimchurri sauce (I’m still learning!), but I can’t believe what I was missing!  Especially CILANTRO chimchurri sauce!!  Right Mamma?!  Holla!  😉  My mommy loves cilantro to a point where it is concerning…  Sound dramatic?  I’m not exaggerating, I promise.  There were so many instances where my brothers and I would skip up the stairs to catch her in the kitchen, smashing cilantro leaves between her fingers and sniffing them haha!! If someone walked in that didn’t know her well enough to know how amazingly sweet and innocent she is…or didn’t know that it was cilantro in her hands…they’d probably be concerned, or calling for an intervention haha!  However…I wouldn’t change it for the world.  Just the sillyness that makes her “mommy.”  So instead of calling Cilantrohaulics Anonymous…I am going to share this recipe in her honor.  I’m sure she will be printing it in no time 😉

This is in keeping with my revelation that I just mentioned in my Salmon with Grapefruit Relish post.  To make a new, exciting entree, you don’t have to come up with a crazy new seasoning or cook it in a way no one has thought of before (though those are good things to do!)…you simply need to cook your meat and top it with some sort of yummy sauce/salsa/chimchurri something!!  And it makes you look fancy!

Adapted from the lovely

Enough jabbering.  Here’s what you need:

  • 2 lbs Grilling Steaks


  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Zest of 2 lemons
  • 5 Garlic Cloves, Minced
  • 1 Pinch Red Pepper Flakes
  • 2 Tbsp Olive Oil

Chimchurri Sauce:

  • 2 Garlic Cloves
  • 1/2 Onion
  • Juice of 1 lemon
  • 1 Bunch Cilantro (Just the leaves)
  • 1/2 C Olive Oil
  • 2 Tbsp Red Wine Vinegar (Mr. Rodgers’ favorite!)
  • 1/8 tsp Red Pepper Flakes
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper


And here’s how you do it:

  1. A few hours before (or preferably the night before) season your steaks with salt and pepper.  Mix together all marinade ingredients.  Put steaks in a large Ziploc or bowl, pour marinade over, seal, and toss in your fridge until you are ready to grill.
  2. About half an hour before you want to eat, take the meat out of the fridge and let it sit at room temperature for about 15 minutes.
  3. Now make your chimchurri sauce.  Now, I kinda cheated on this part!  You were supposed to chop this all and mix it together in a bowl.  Well.  I was short on time.  So I used a food processor, and I thought it worked pretty great!!  Add the garlic and onion to your food processor and pulse until they are starting to look minced.  Add everything but the cilantro and pulse a few more times to combine.  Now rinse your cilantro leaves and add them and pulse until you have a salsa-looking sauce.
  4. Heat your grill and cook your steaks about 5 to 7 minutes per side, depending how thick it is and how “well done” you like it.
  5. Place on a plate, let sit, then top with your magical cilantro sauce…and devour!!


Mix together your marinade ingredients.

Chimchurri Steak 1



Place steaks in a bowl or Ziploc bag and pour on the marinade.  Ziplocs work best but I was out!  Rub the marinade into the meat.  If you have a Ziploc you can zip it up and massage it through the plastic!  Put it back into the fridge over night (or at least a few hours!)
Chimchurri Steak 2



About half an hour before you want to eat, take your meat out of the fridge and let it sit.  Now start your chimchurri sauce!  Place your half onion and garlic cloves in a food processor (it won’t look like as much as mine…I doubled it and had SO MUCH EXTRA! Haha.)  Pulse until they are starting to look minced!

Chimchurri Steak 4



Add everything else other than the cilantro…Chimchurri Steak 5


Pulse to combine…

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Now rinse your cilantro leaves…

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and pulse again, until it begins looking loosely like a salsa…

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Now grill your steaks!  Funny thing is…we had just been given a grill and my husband was desperately trying to put it together in enough time to grill these outdoors.  Unfortunately it was more complicated than we thought…I made this meal, ran out to a dance stage rehearsal…and when I came back the poor fella was still trying to get the darn thing together!!  Anywho…if you have an outdoor grill…I reccommend using it, but if you don’t, or it’s -20 degrees outside (which actually happens here) then go ahead and bust out your grill pan!

5-7 minutes per side 🙂

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Let sit for a good 10-15 minutes…then slice, plate, and top with chimchurri sauce!!  Yummyyyyyy!  Such a nice bold, tangy flavor.  A nice change from A-1!  (I know, all the guys just yelled at me.  Haha.)

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See that tasty sauce?

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Beautiful!!  Yummy!!!Chimchurri Steak 12

Layered Pepper Steak

So…to my faithful followers…do you remember my Steak Roll Ups post?!  If you do…you’ll remember me saying that it was born out of the fact that I was planning on making one recipe, but ended up with the wrong kind of steak.  Well…this is that recipe, how it was supposed to be.  Or…at least close to it.  😉  It was a very fun idea and easy process, I liked it!!  And it’s a good base to play with as well, so have fun with it and let me know how it goes.  I wanna start hearing about you guys’ food adventures!!! 🙂

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Ohhh yum, eh?  I wish I would have taken a picture of one of the steaks that had a bigger slab of pepper! Don’t worry…I accounted for that in my adjustments for the recipe I’m giving you 🙂  All of yours should have a perfect slab of pepper 🙂

Here’s what you need, you need, you need, here’s what you need for the recipeeeeeeeeee!

(In case you are wondering…yes, yes I was singing that as a song in my head.  To the tune of the “let’s name the zones” song that school teacher sings on Finding Nemo.  I may be a good cook, but I’m also kiiiiind of a child :D)

  • 1 Tbsp butter, softened
  • 2 Bell Peppers of your favorite color (green was good but I think a sweeter one would be even better), sliced into at least 6 large chunks, as flat as possible
  • 1 Red Onion, sliced into 6 discs.
  • 1 Tbsp minced garlic
  • About 1/4 C Amino Acids or Tamari GF Soy Sauce
  • 32 oz steak

And here is what you dooooo, here is what you doooooooo….

(Yeah…that one was to Bethel’s “This is what you do”)

  1. Preheat your broiler.
  2. Put the steak pieces into a bowl, and squirt enough Amino Acids (or soy sauce) to give them a good coating.  You’re gonna do a sort of quick marinating.  Add the garlic, a small amount of salt and some pepper.  Toss and let sit while you do the rest of your prep.  Another good option is to plan ahead and do this a couple of hours before!
  3. Coat a baking dish with the butter.  I find it works well to use a basting brush 🙂
  4. When you are satisfied with how long your steaks have marinated, place them in the dish.  Top each with an onion disc and a bell pepper slab.
  5. Broil until it reaches your desired amount of doneness, flipping at least once (replace the onion and pepper on top when you do).  The original said 3-4 minutes per side…that was definitely not enough for ours!  I’d say start with about 7 minutes per side, depending on how thick your steaks are.  Then check the doneness…I know everybody likes theirs different!!  Feel free to adjust accordingly 🙂
  6. See, wasn’t that easy?  Serve with some veggies, and enjoy!!!!  There’s so many different ways you could tweak this, who’s got a good idea? 😀

See how the peppers get a nice roast?  And the onions cook just enough to not be overwhelmingly “loud,” but to add a nice flavor to the dish.  It’s great to get a little bite of onion and pepper with each bit of steak…it’s like a super protein-y stir fry or something, haha!

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Photo (12)Adapted from

Steak Roll Ups!!

I think this recipe is really something special!!!  Here’s my two main reasons: 1) I came up with it!!  And 2) The first bite my husband took,without hesitation he exclaimed “HOLY CRAP!!!”  Haha.  You always know you have something special when that happens. 😉

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So here’s my story: I didn’t actually plan on being adventurous and trying to create something new the evening that these were birthed.  I was working over night, and my husband was meeting me there and bringing the ingredients we needed for a recipe from our Perfect Weight America meal plan.  Well, he did really good!!! He only forgot one thing.  The main ingredient haha! He’s so cute!!  So we were somehow supposed to make pepper steak without the steak.  He ended up running to Wal*Mart for some steak, and came back with thin cut since it was a good price.  However that wouldn’t work too good for the recipe we had, so I decided to wing it!!  Soooooo, here is the results of my winging…  I hope you like it!

Quick note:  I labeled this as a Perfect Weight America/Maker’s Diet approved meal, since I was using ingredients I know are allowed.  However, it is not one of their listed recipes!  But if you are following their plan, I do believe it should be kosher 🙂

Here’s what you need 🙂

  • 1 Tbsp Coconut Oil
  • 1 Red Bell Pepper, sliced into small strips
  • 1 Red Onion, sliced into small strips
  • 2 Cloves Garlic, minced
  • 2 Tbsp Amino Acids or Tamari GF Soy Sauce
  • 1-2 lbs Thin Cut Steak
  • Crumbled Goat Cheese (optional)
  • Sea Salt to taste
  • Freshly ground black pepper

And here’s how you do it: 😀

  1. Preheat oven to 350 degrees.
  2. Set your steak in a medium sized bowl, dump the soy sauce on top, sprinkle the garlic, and toss it all so the steaks are coated.  Let them sit while you prepare your veggies.  You could even do this a few hours before if you want 🙂  But it would be best if they sat at least a good 20 minutes.
  3. Heat your oil in a saute pan over medium heat.  Saute your onion and bell pepper a few minutes so they’re just starting to get soft.  You don’t want them to be mushy…I like having a little bit of a crispness in them 🙂 Steak Roll Ups 1
  4. Grease a casserole dish or two 🙂  I used 1.4 lbs of steak and needed two pans.
  5. Take your marinated steaks (they should have soaked up most of the liquid) and lay them out flat on a clean working space.  See how thin those guys are?!Steak Roll Ups 2
  6. Place a small amount of your sauteed veggies at one end of the steak, sprinkle on some goat cheese if you so desire…and roll it up!!!Simple Steak Roll Ups 3
  7. Place your rolls in the greased baking pans, seam side down…sprinkle a little extra salt on (just be careful, cause it’s got soy sauce already!) and a few cracks of fresh black pepper.Simple Steak Roll Ups 4
  8. Bake for about 10 minutes.  That’s what we did, and they had just a touch of pinkness left in them.  We like it like that 🙂  Tender and juicy 🙂Steak Roll Ups 5
  9. Serve with some yummy veggies!!! I can’t wait to share the 5 spice veggie recipe with you that I served by my steak rolls’ side!Steak Roll Ups 6

Look at the gooey cheese!! MMM!  I hope you LOVE it!! 🙂

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