Shaz by the Sea

I don’t know about you, but I was falling into a serious chicken nuggets, mac & cheese, and pizza rut. The boys haven’t had veggie pouches since they were little, and they tend to only have the yogurt pouches now. Needless to say, they haven’t had many vegetables at home besides maybe corn and carrots.  Thankfully they eat healthy at school with their snacks. For example, they have peppers and carrots and other vegetables with different sauces and dressings. However, I tend to make them quick and easy meals when I get home from work like peanut butter sandwiches since they can’t have peanut butter at school.  Tonight, I decided to pull it out of the fridge and incorporate it into my usual homemade pancake recipe. To make the squash, I just  warm it up, cut it in half, sprinkle a little cinnamon on it and put it  face down on a baking sheet in the oven. It makes the house smell so nice.  I usually keep it in the fridge and it can accompany any meal very ...

  Even though I am against using recipes, this post will be used as a guide or example for you to see what I would make for dinner on a random night. Since I am traveling out of the country tomorrow, and even though my husband is going to be home, we all know my vegetables will spoil. Therefore, I am going to indulge in a what I would call, a pasta primavera -- with chicken sausage.   In order to make this dish, here's a photo what I will use: Olive oil, garlic, white wine (not pictured), onion, red pepper, spaghetti squash , summer squash and a Mexican style squash that resemble zucchini   -- notice a theme?        As with almost any dish I make, I begin with some olive oil in my saute pan.  I like to use it liberally, as I am tossing in about 5 vegetables together and like to have the olive oil touch each veggie.   I then use one clove of garlic and mince it. I throw it in to the already hot ...