I Should Have Known

I had heard that there is a national day in the U.S. for practically anything and everything. So it should not have come as a surprise that there is even a National Greasy Food Day. No, I'm not kidding. Today is the day that is dedicated to the foods that may not be the best in the world for us. So be it. But you can mitigate the worst of the effects of fried food if you use healthy oils. Here is one of my favorite crockpot recipes that uses extra virgin olive oil(EVOO) and also as three ingredients that are easily grown in the garden.

Potatoes with Garlic and Rosemary

• 1/4 cup EVOO
• 4 medium potatoes, cubed into 1/2 inch pieces(peeled or unpeeled)
• 3 cloves garlic minced
• 1 tablespoon fresh rosemary(chopped)
• 1/2 teaspoon black pepper

DIRECTIONS

Add oil to the crockpot/slow cooker. Cover, set to high and allow the oil to heat up while preparing the potatoes.(15 minutes is a good preheating time.) 

Combine all of the ingredients in the crockpot and toss to mix with the oil. Cover and cook on high for 2-3 hours or low for 4-5 hours. Or until the potatoes are tender and browned. Your crockpot should be 5-7 quarts in capacity. 

Pasta From The Garden

The first season I grew spaghetti squash, I didn't know quite what to do with it. I found a couple of recipes online, but they were nothing to stand up and shout about. But a couple of years ago I found a recipe so tasty and simple I couldn't believe it.

 

Crock Pot Spaghetti Squash and Meatballs

Ingredients

• 1 medium to large spaghetti squash, washed(size the squash to your crock-pot's shape and capacity)
• 1 jar of spaghetti sauce(24 - 28 oz or more) of your preferred flavor
• 3 cups of frozen meatballs

Instructions

1. Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot sprayed with non-stick cooking oil.(If your pot isn't wide or tall enough for the arrangement you see in the photo, try cutting the squash lengthwise and laying the halves side by side on top of the meatballs.)
2. Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
3. Cook on low for 5-6 hours, or high for 3-4 hours. When a fork easily goes through the skin of the squash, it is done.
4. Use tongs to carefully remove the squash from the crock pot. Use a fork to scrape out all of the 'spaghetti' then discard the shell.
5. Serve with the sauce and meatballs from the crock pot. Enjoy!
6. An extra added bonus of this dish is that it's guilt free. The 'pasta' is low calorie and much healthier for you than regular pasta!