Steak & Veggie Kabobs, by Cheryl

I made steak and veggie kabobs last night and they were oh so good! We had zero leftovers which I was happy and sad about. Happy that everyone loved them, but sad that I couldn't enjoy them for lunch today. Julia enjoyed putting the meat and veggies on the skewers and it kept her busy for a while! For my veggies I used onions and zucchini (was also supposed to have red pepper, but ate that earlier in the day), but you can put whatever you want on them. I marinated the meat in a soy sauce and honey mix that was great. Yum!

Ingredients:

1 lb flank steak
zucchini
onion
red pepper
mushrooms
whatever other veggies you want
4 cloves garlic, minced
1/2 cup soy sauce
3 tbsp honey
1/4 rice vinegar

Directions:

1) Combine the last 4 ingredients in a ziplock bag. Put the meat in the bag and marinate in the refrigerator for 30 minutes - 8 hours.

2) Grab some skewers and start putting things on in whatever order you want!

3) Broil on high for 3 minutes each side. Eat on its own or with rice.

Cheesy Broccoli and Chicken Spaghetti Squash Casserole, by Diane

The thickest, creamiest "cheesy" sauce!

This Whole30 recipe came from @littlebits_realfood on Instagram. I hate recipes with quotation marks, like made with "chicken," but this recipe isn't real cheese hence the "cheesy" sauce. It's super healthy, full of good fats, and super delicious! I added chicken to the original recipe, which I'll include below. This one was a hit!

Ingredients:

1 small butternut squash
1 medium spaghetti squash
1 lb chicken breast
2 large crowns of broccoli, fresh
EVOO
Salt and pepper
1/2 cup full fat coconut milk
1/2 cup nutritional yeast
3/4 chicken stock
1 tsp each Dijon mustard, garlic powder, onion powder

Directions:

1. Preheat oven to 400.

2. Roast the spaghetti squash by cutting in half lengthwise, removing seeds, drizzling with EVOO, and placing on a baking tray squash side down for about an hour or until soft enough to shred.

3. In the same oven, roast the butternut squash by peeling and slicing/cubing into 1 inch thick sections, placing on a baking sheet lined with parchment paper and drizzled with EVOO, salt, and pepper until slightly browned (flip halfway), about 40 minutes.

4. While the squash cooks, cube the chicken (small pieces are best) and cook in a pan with EVOO until just white on the outsides. Set aside.

5. Cut the broccoli into small pieces, set aside.

6. When the butternut squash is finished, place it in a blender along with coconut milk, nutritional yeast, chicken stock, Dijon, garlic and onion powders, and salt and pepper to taste. Blend until thick and creamy, and retaste for seasonings. I found that although it was perfectly seasoned after this step, once it cooked the liquid from the remaining ingredients watered it down a bit so I would overseason this step!

7. Shred the spaghetti squash, then combine all ingredients in a 9x13 casserole and mix very well. Bake uncovered for 25 minutes until bubbly and slightly golden on top.