Beef and Corn Enchilada Spaghetti Squash Boats

Woohoo!! This is an Amazing Dinner Alert!!

There it is. Right up there.

Spicy, cheesy, beefy - these are a few of my favorite things. 

These Beef and Corn Enchilada Spaghetti Squash Boats are a wonderful lightened-up alternative to one of my favorite comfort foods. I could eat these every week! Spaghetti squash makes the perfect vessel for homemade enchilada sauce, lots of cheese, crunchy corn and hearty ground beef. 

The best part about this meal, besides the deliciousness of it all, is that it can be customized in any way to your tastes. Lighten things up more with shredded chicken or ground turkey; make it entirely vegetarian by stuffing these with chopped cauliflower; perhaps you just want lots of cheese, in which case you can take out the beef, add some black beans and extra cheddar. 

No matter how you stuff it, I'm sure you're going to love it. 

Low-Carb Taco Bowls

I am going to be honest today and tell you guys that when it comes to a blogging schedule, I don't have one. I make things that I want to try and if it's a winner, I take pictures and bring it to you.

This sporadic what-I-ate-is-what-I-write-about schedule seems to have back fired, on account of I brought you not one but two decadent cake recipes back to back.

I don't feel like you're mad about it, but with the holiday baking rush sometimes I feel like our dinners need to be toned down, a bit lighter, allowing us to leave a little room for dessert (winky face). This is so simple but a total crowd pleaser!

Enter these Low-Carb Taco Bowls. It's everything you love about a taco or burrito, with the taco shells scrapped and the rice improvised. I made a Cilantro-Lime Cauliflower rice as a base. Have you gotten on board with this trend? Raw cauliflower is pulsed in the food processor until it reaches a rice-like consistency, then sauteed until golden brown. I'm telling you--you won't miss that bland rice with this dish!

Besides the rice, we are talking tacos how you like them. I used ground beef, for I do not fear the red meat (in fact I love it), and it all gets spiced up with some taco seasonings. Atop the "rice" and beef is the good stuff -- shredded cheese, ripe avocado slices, black beans, lettuce, tomato, chives, and cilantro. It really is a taco bowl with the works!

This is a one pan meal that is perfect to whip together on a busy weeknight. Simply prep the rice, prep the beef, slice up your veggies and serve everything buffet-style, so each person can have exactly what they want on their taco bowl!

Cheesy Chicken Enchiladas

Have you ever had a craving for some kind of food, but you really didn't even know exactly what it was?

Is that just something that happens to me? Like...I read recipes on blogs that have ingredients I've never heard of before or watch someone cook something on Food Network in a way I've never seen before and I just HAVE TO HAVE IT.

Anyway, that happened to me with Enchiladas recently. I've seen enchiladas before, and I've had tastes off of other people's plates. I've never tried making them before, but recently I have been CRAVING them.

PLEASE TELL ME THIS IS NORMAL. I NEED VALIDATION!

Sorry for yelling.

Anyway, let's get down to business. I was craving enchiladas, despite never really eating them before, and decided that now was as good a time as any to make them.

These Cheesy Chicken Enchiladas were everything I had hoped for and more. Tender, juicy shredded chicken, sauteed with crunchy diced onions and chopped cilantro, smothered in a spicy and smokey sauce is wrapped inside soft whole wheat tortillas, smothered with even MORE sauce and finished off with ooey, gooey, melted cheese. I mean, who can say no to that?!

Finish off your enchiladas with a dollop of low fat sour cream and a sprinkling of fresh chives. This meal is a real crowd pleaser when paired with yellow rice and skillet zucchini and summer squash. Add whatever ingredients tickle your fancy--black beans, veggies, steak, cojita cheese, oh my!