We were happy to partner with Dianna at The Kitchen Prep. Check out the recipe she created below!
If there is one thing I hear time and time again from readers and friends alike, it’s this: Cooking for a family made up of several members is a challenge.
Different taste buds. Distinct preferences. Various food sensitivities and allergies. Assorted dietary needs. It is an ever-changing jigsaw puzzle with no actual solution, and it can be maddening.
In our own home, we have struggled — specifically in the last year and half after I switched to a pescatarian diet — to find a balance that will work for everyone from my carnivorous husband to our uber-picky 3-year-old. There have been times when we have been unable to find a culinary common ground, resulting in 3 variations on dinner… and a very exasperated me. This is not an option for daily living.
Part of the reason I made the decision to exclude meat from my diet came from a distrust in the sourcing of the meat that is available to us in our regular shopping venues. After watching a documentary that spotlighted the realities of factory farming, I chose to omit animal proteins with the exception of wild-caught seafood from my diet, and really haven’t looked back until the past few months when life has gotten much busier. It was then that I started to consider adding poultry {the easiest, “blank slate” protein} back into the food rotation, because it would be ideal to have an additional option that both my husband and I could eat.
Again, I was stuck with the dilemma of sourcing. Though I’ve been grudgingly buying meat for my husband {who has actually cut down on meat quite a bit since I changed my own eating habits} and feeling the need to turn a blind eye to its origins, I just couldn’t bring myself to purchase and consume something I felt uncomfortable with eating.
And then, like an answer from the universe, I received an email from Moink. I’ll admit, the name was what first caught my attention, and when I started reading and discovered that it was a meat subscription box I was slightly annoyed that someone had not done their research about the intended recipient. But then I saw the words “ethically sourced” and “humanely raised”, and my interests were piqued enough to click over to their site for more information.
When I read the story about the co-founder, Lucinda, I could identify with a lot of the feelings she described about the reason she and her husband ultimately started this company. I felt instantly assured that the folks at Moink were 1. Taking good care of their animals {I love that they describe themselves as “tender-hearted carnivores} 2. Invested in providing customers with quality products, and 3. Looking out for the farmers whose work is not only a career, but also a labor of love. All signs pointed to, “ORDER A BOX, DIANNA.”
So, I did. {Well, I mean, they gave me one to try, of course, but you know what I mean.}
Upon its arrival, I was actually a little nervous. {Is that weird?! Butterflies over opening up a box of meat?} I wasn’t sure what to expect, except for the items I had chosen through their super-easy ordering process online.
The way Moink works is pretty simple: You can set up an account to receive a box every 4, 6 or 8 weeks {you can also skip if you need to}. The box options are all completely customizable, and you can easily choose your selection of grass fed and finished beef & lamb, pastured pork & chicken, or wild caught seafood in various cuts and forms by clicking boxes with pictures and product descriptions that give you a good idea of what you’ll receive. Then, you sit back and wait. Bonus: The shipping is always free!
The box arrived on my doorstep and I opened it to find 16 pounds of meat, frozen solid, as promised. I loaded up our freezer {which I made sure to clear for the delivery!} and couldn’t wait to see how giddy my husband would be at the sight. Once he “oohed & ahhed” over all the goodies in the freezer, it was time for the moment of truth: Cooking and eating it.
I can tell you this much, the man has been relishing the thick cut bacon and has his eye on the prize {ie. the filet mignon I added to the order for him}. More importantly, I have been feeling so much better about cooking these things for him knowing where it comes from.
And with that peace of mind, I ate my first bite of chicken in over a year and a half in the form of Easy Chicken Philly Spaghetti Squash Boats. I’m still easing in, and my diet will still consist mainly of vegetables and fish, but it’s nice to know that I have an ethically-sourced option that I can feel comfortable with should I decide to.
With this recipe, it would be hard NOT to want bite {or, you know, an entire dish to yourself}. Overflowing with sauteed peppers and onions, seasoned strips of chicken and melty cheese, these boats will become a popular request for a weekday meal!
EASY CHICKEN PHILLY SPAGHETTI SQUASH BOATS
Ingredients
- 1 small to medium spaghetti squash
- 2 tablespoon olive oil, divided
- 1/2 a medium onion, sliced
- 1 1/2 cups tricolor frozen bell pepper blend OR 1 large green bell pepper, sliced
- 1 pound {two pieces} Moink Box chicken breasts , sliced into thin strips
- Salt
- Pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2-3 slices provolone cheese {or 1/2 cup shredded mozzarella}
Instructions
- Roast Spaghetti Squash: Preheat the oven to 400 degrees. Poke the squash all over with the tip of a sharp knife and place it directly in the center oven rack {or on a small baking sheet if you’re worried about drips}. Roast for 50-60 minutes or until the flesh can easily be pierced with a sharp knife. Remove from oven and allow to cool long enough to be able to handle, then slice squash in half and remove seeds in the center. Discard. Using the tines of a fork, scrape the inside to create the spaghetti-like strands. Set aside. {You can also do this a day in advance and simply reheat.}
- Meanwhile, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until softened and starting to turn golden, about 5-7 minutes.
- Add peppers and continue to saute until they’re softened, about 4-6 minutes. Scoop the mixture onto another plate and set aside.
- Cook the chicken: Sprinkle the sliced chicken strips evenly with salt, pepper, onion powder and garlic powder. Add the chicken to the same skillet {no need to wash}, and cook until the chicken is browned and cooked all the way through.
- Return the onion and pepper mixture to the skillet and stir to combine.
- Assemble the boats: Divide the mixture evenly among the spaghetti squash halves. Top with cheese and allow it to melt from the heat, or place them briefly under the broiler until melted. Serve hot.
We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!
Ready to join the Moink Moovement and help us fight for the family farm?
