Raise your hand if you've got left over pumpkin purée - if so, have no fear a recipe to make is here!

Sometimes, I want ice cream for dinner. And by ice cream, I really mean Wink Frozen Desserts.
​Except, that's not acceptable when you are the protein princess and know that your body needs protein, veggies AND a good balance of carbs to have happy intestines.

With a bit of inspiration from The Fit Foodie Mama,
​I developed this recipe two years ago, loved it, and then somehow forgot all about its deliciousness until now. When I realized eating the pumpkin straight from the can probably wasn't the best use of it as a resource... 

This is a VERY versatile recipe and essential is: Sauce + Pasta Option + Protein Option + Heat = EAT
ONLY EAT IT COLD IF YOU ARE WEIRD LIKE ME :) Hence the ice cream reference...and this resembling a similar thick and creamy consistency.

Creamy Pumpkin Purée Pasta Sauce
The consistency you desire will determine if you need to add liquid
Sauce Ingredients
​Pumpkin purée (1/4 Can)
Sprinkle of garlic powder, cumin, and onion powder to taste
Splash of water, milk, egg whites, chicken broth/stock
(depending on your preference - water: simply thinning the sauce
                                             - egg whites: more protein, and will thin the sauce
                                             - milk: thin the sauce and increase creaminess 
                                             - chicken broth: thin sauce while adding flavor                 

Pasta​ - looking for a Noodle Alternative - check my post here
Spaghetti Squash
Zucchini Noodles - Zoodles 
Gluten Free Pasta or Regular Pasta

Protein - Pre-cook the protein before adding to the sauce
Ground Turkey (my top choice)
Chicken -quick prep or easy to cook options to add in see below links:
      - "Grilled" (for those of you who don't have a grill like me)
      - Baked 
      - Crockpot - to shred
Salmon - grilled or broild
Ground Beef

1. Mix together pumpkin purée, garlic powder, cumin, onion powder, and optional: chili powder or paprika for some heat OR Nutritional Yeast for some "cheese"
2. Taste, adjust ingredients if necessary, start preparing noodles, if necessary at this point
3. Add liquid base (see above options) while stirring on low heat in a skillet or sauce pan
   (If you are weird like me, you skip this step, put it in the fridge and let chill to eat cold)
4. Heat sauce to a boil, reduce heat
5. TOP your pasta with sauce OR mix in meat and sauce with skillet/sauce pan to immerse it in flavor
​6. Serve with a side of your favorite veggie OR mix them in as well :) 

Growing up, there was a restaurant in town my parents loved to go to, except I was the world's pickiest eater and would only eat ONE thing off the menu, and they only served that one item until 4pm.  So we'd either have to hurry up and make it there before four to get our order in, or sometimes, the kitchen staff would make it for me, special, past serving hours, just because my seven year old self would ask so nicely.  

Feast your eyes on this glorious Roast Beef Melt.  Crispy, garlic infused, toasted bread, layered with still red, juicy roast beef, topped with melted mozzarella.  I think I may have gone to foodie heaven with this creation, which contains NO gluten or lactose, but was still just as delicious.  

Quick, easy, and no clean up required if you use Aluminum Foil, now that's what I'm talking' about!

Ill save the story for AFTER the recipe, keep in mind, I used ingredient that suited my limitations, such as gluten free bread or lactose free butter and cheese, use what works for YOU and your body!

Roast Beef Melt
1 - 2 Slices Bread (GF Udi's for me)
Sliced Roast Beef Cold-cut*
Minced Garlic to taste
1/2 Tbsp. Butter (Earth Balance DF)
Go Veggie Mozzarella Shreds
Aluminum Foil

*Please ensure your coldcuts are GF by checking the ingredient label or brand statement.  Boar's Head and Wegmans are both GF options I trust and use*

WHILE PREPARING - leave your Roast Beef Coldcut on the counter to get a bit to room temperature so it doesn't go STRAIGHT from the fridge to the broiler.

1. Toast your bread, leave it a bit on the underdone side (no brown) since you will be sticking it in the broiler.  Unless of course, you like rock hard bread :)
2. Turn broiler on (if you have a high or low setting, use high, BUT YOU MUST WATCH IT)
2. Spread butter and minced garlic (about 1 tsp.) on both slices of bread
3. Layer your Roast Beef Slices, pile it high or only use a few, your choice
4. Stick your bread and beef in the broiler for two minutes IF your meat is still ice cold
5. Sprinkle cheese shreds or sliced cheese over the warmed meat, stick back in the broiler for 2-5 minutes, until cheese begins to bubble and turn golden brown
6. EAT IMMEDIATELY, dip in Au Jus sauce, Ketchup, Mayonaise, or my favorite, Ketchup AND Mayo mixed :) 

Tips/Notes
- Make sure your broiling rack is close to the top 
- DO NOT LEAVE THE KITCHEN WHILE DOING THIS, it is VERY easy to overcook!
- You COULD add veggies to this, but, let's be serious, if it ain't broke don't fix it :)
- Serve with homemade french fries by slicing up potatoes or sweet potatoes and baking
- You can use rolls or Italian Bread for this as well

• Do you have a favorite dipping sauce?
• What's your go to melt/sandwich?

Because sometimes, I just want a big old bowl of Italian food.  
I'm talkin' about a mile high mound of pasta, loaded with melty cheese and butter...
oh wait, that's pre Celiac and aggervated IBS Amber talking.  JUST KIDDING!  That's what I USED to crave when my tastebuds starting tingling for some solace in a pile of spaghetti.....

Now, I've still got the spaghetti, but it doesn't come from a box this time ;) and there's protein and veggies a plenty in my bowl!  (These items would have been non-existent to any plate or bowl I was eating out of a few years ago!)

This Easy Italian Dinner, with a fusion of flavors and plethora of add in options, to suit to your liking, will have people thinking you spent hours slaving away in the kitchen!

You don't have to tell them your secret, it's okay to create delicious dishes in a pinch, and pass them off as gourmet, I do it all the time! 

And as for that ooey, gooey, cheesy goodness I've got going on over here in the right hand photo, you can thank Go Veggie for their wondrous line of lactose free/dairy free/vegan "cheese options" so no bowl of Italian EVER has to go cheeseless again!

I made this dish using already prepped food that I had previously cooked, so I simply put all the cooked ingredients into a skillet, added a can of diced tomatoes, some garlic and was good to go!

I will write the recipe, as if you need to cook all the ingredients, but remember, this dish can be made, using pre cooked meats, veggies, and spaghetti squash, just simply add a can of diced tomatoes, crushed garlic to your tasting and voila, dinner is done!

I have made this dish, MANY times, with: grilled chicken, baked chicken, shredded chicken, ground turkey, broiled salmon, and skillet cooked salmon.  I've even mixed chicken and ground turkey, as well as my chicken and salmon together with this dish!  All options are delicious and up to you! 

That being said, before I show you the recipe, you have some decisions to make:

Pick Your Protein Base: (I've made it with ALL three, even mixing my proteins together)

• Grilled Chicken
• Ground Turkey
• Salmon

Pick Your Greens: Frozen or Fresh

• Kale
• Spinach
• Other Leafy Green

Other Veggie Add In Options - sauté separately before adding to skillet 

• Mushrooms (Baby Bella, Crimini, White)
• Eggplant 
• Zucchini

Italian Spaghetti Squash Skillet - I make this as a single serving, double for two!
1 Chicken Breast/Ground Turkey Serving/Salmon Filet - DEFROST YOUR PROTEIN :)
14.5 Ounce Can of Diced Tomatoes (keep juice, don't drain) - I used about 3/4s of the can!
Kale/Spinach/Other Leafy Green
Spaghetti Squash - Cooked and "Forked"
1 teaspoon of garlic (add more if you want a more "powerful" garlic flavor)
Additional Veggie Add Ins

How to Cook Your Chicken - Three Choices
With all cooking options for chicken, season your chicken how YOU want, some suggestions:

• Garlic and Herb Seasoning by McCormick
• Lemon Garlic (I use a Wegman's Marinade)
• Salt & Pepper
• Garlic Powder
• Italian Style Dressing as a marinade

Pick something that will pair well with tomatoes and spinach!

How to Cook Your Ground Turkey
1. Add ground turkey to a skillet
2. Sprinkle with garlic powder
3. Mix in garlic powder (I use my hands, right in the skillet, less dishes :P)
4. Cook ground turkey on medium heat, breaking it up into chunks
5. Turkey is done once the juices run clear
6. Speaking of juices, drain whatever remnants are left in the skillet
7. Set turkey aside, keep it warm until ready to place into the skillet with other mix ins 

How to Cook Your Greens - Frozen or Fresh
- If using frozen veggies, simply cook and drain
- If using fresh veggies, sauté first, then set aside for the skillet 

How to Cook Your Other Add In Veggies
- Simply sauté separately before 

How to Cook Spaghetti Squash - See my Post on it Here 

NOW COMES THE FUN PART - ADDING IT ALL TOGETHER FOR A FLAVOR INFUSION
1. Spray or use 1-2 teaspoons of olive oil for your medium to large sized skillet
2. Turn heat to medium
3. Add in half of the can of diced tomatoes, with juice
4. Add in your: protein, leafy green, and optional veggie add ins, stir, to ensure everything has been coated with the diced tomatoes and juice, if not, add in more from the can. 
(I usually use 3/4s for one serving)
5. Now add in your teaspoon (or more!) of minced/crushed garlic, stirring again
6. Continue to cook your skillet meal, until tomato juice starts to boil, stir again and let simmer for a few minutes
7. While your skillet is simmering either:
- serve desired amount of spaghetti squash in bowl (heat up if necessary)
OR
- Add spaghetti squash to skillet, continue to cook until dish is warmed all the way through
8. Transfer all skillet items to a bowl and ENJOY this hearty yet healthy, comforting Italian dish!