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Stuffed Squash – 2 varieties! October 15, 2011

Filed under: Healthy,Recipe — Desiree @ 2:03 pm
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Stuffed Acorn Squash:

(I doubled this)
2 acorn squash, halved
1/2 pound of Ground Meat, any variety
1 cup short grain brown rice
1 tbsp olive oil
¼ onion, sautéed
1 cup mushrooms, sautéed
1 carrot, peeled, chopped roughly, and steamed
1 cup spinach, chopped
¼ cup vegetable broth, or 1 Tbsp Better Than Bullion
2 tbsp  butter, melted
1 tbsp fresh thyme, chopped finely
1 tbsp fresh sage, chopped finely
salt and pepper to taste


  • Cut the squashes in half and roast for about 25 minutes on 350 degrees.
  • Cook the rice in the rice cooker according to directions.
  • Sauté meat and onion in olive oil until softened. Add in mushrooms and spinach for the last five minutes of cooking.
  • Steam carrots  for a short period of time.
  • Combine broth, butter, thyme, sage, salt, and pepper in a separate bowl.
  • Combine rice, sautéed veggies, steamed veggies, and broth mixture in a large bowl. Mix thoroughly.
  • Stuff mixture inside each squash half.  Bake for 15 to 20 minutes.

*Will post pictures later, when I find them!*


Stuffed Zucchini/ AKA Zucchini Boats


2 zucchinis (plus chopped meat from other squashes)
1 onion
2 chopped garlic cloves
1 cup spinach, chopped
1 tbsp sour cream
1 egg
bread crumbs
salt & pepper, to taste
Parmesan cheese
half pound of bacon, chopped and fully cooked


  • Preheat your oven to 400 (200C).
  • Wash zucchini, cut in half, lengthwise
  • scoop out zucchini innards, and coursely chop
  • chop up meat from any other squashes
  • (wring out excess moisture from squash guts)
  • combine all ingredients, and spoon into zucchini.
  • Place in baking dish or sheet and cover with foil
  • Bake for 35 minutes and remove foil, baking for an additional 15 minutes.
  • Enjoy!
Unfortunately, I have no “finished” photo, we were HUNGRY!  But here it is before it was popped into the oven:
Stuffed Zucchini

Before baking

It was good…


Menu for 4.10 – 4.17.11 April 10, 2011

Sunday: Cheesy Penne Pasta Smoked Sausage Casserole
Monday: Sausage & Ravioli Bake
Tuesday: Crispy Chicken Burritos
Wednesday: Crock Pot Chicken Cassoulet
Thursday: Chicken with Cheesy Chili Sauce (Carry over from last week)
Friday: Burgers and Fries
Saturday: Chili
Sunday: Roasted Chicken with Mashed Potatoes, Gravy & Broccoli


Crispy Chicken Burritos (A Copy Cat Recipe)

  • 3 pounds of Boneless, Skinless Chicken breast, boiled until done
  • A Brick of Cream Cheese, (Low-fat ok)
  • 1/2 cup of sour cream
  • green onions, chopped (a bunch)
  • taco seasoning, about 1 tsp
  • Garlic Pepper seasoning, to taste
  • 20 8 inch tortillas

Shred or chop chicken.  Mix with all ingredients except tortillas.  Assemble burritos by placing about 1/8 cup (I use a scoop from Pampered Chef and do 2 scoops) of chicken filling onto tortilla, roll like a burrito and place on cookie sheet sprayed with cooking spray.  Assemble until you run out of ingredients.  Spray assembled burritos and bake in oven at 375 degrees for 20 minutes, flipping once after 10 minutes.


I was so upset while grocery shopping today.  It seemed like a lot of my every-week purchases have gone up in price.  I’m mostly upset because it seems like they never went down after the last gas hike, so now they are just adding to it.  I was especially floored with the price of milk.  It’s gone up $.49/gallon in 4 weeks.  I spent $170.29 this week, which is about $40 more than I usually spend.  Add in extra gas expenses (simply because of the increase of gas prices and extra trips made) and this week is going to be EXPENSIVE!  This does not make for a happy me 😦

On a side note, anyone want to have a party so I can afford groceries and gas? lol… no, seriously…


Lower Fat Chicken Cordon Bleu February 23, 2010

Filed under: Menu — Desiree @ 3:18 am
Tags: ,

Low Fat Chicken Cordon Bleu

This is a lower fat version of a favorite in my house.



  1. “Beat” chicken breast out thin using a meat mallet or whatever you’d like.
  2. Place a slice of ham on chicken breast and a wedge of laughing cow light swiss on the ham slice. Roll up and hold together with a toothpick, if needed.
  3. Sprinkle with bread crumbs, and then Italian seasoning. Bake at 375 for 35-40 minutes.
  4. I like to serve with asparagus.
I just copied and pasted this from my cookbook.  I’ve got them everywhere!

I’m in Love February 16, 2010

Filed under: Healthy,Recipe,Tips & Tricks — Desiree @ 5:59 pm
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With Hungry Girl  dot  com
Seriously, she rocks major booty.  She has all these amazing swap recipes, where she takes something that tastes amazing and swaps the ingredients and cooking methods with something that doesn’t clog-your-arteries-simply-by-reading-it.  And then to make it an even more amazing experience she puts the WW point value.
Now I’m not doing WW currently/anymore but it’s a comfortable idea for me to watch points.  I know where I’m supposed to be point wise and the site I’m using to monitor my weight loss/exercise figures in WW points as well as calories, so it’s a win-win for me.
I get the daily HG (m-f) emails with little snip-its and then Jaqui mentioned she had her cookbook so I looked up some recipes on and fell in deeper-mad-love with the amazing woman that Hungry Girl is.

Here is one of the greatest swap recipes.

Make it, love it, thank me later.