Here are Two things I made this week and when I shared pics on Instagram, had DMs asking for recipes. I only share recipes after I’ve tested them and make sure they are worth sharing. So, just know these are worth trying!

The first is an easy treat recipe. My boys are practically men, strike that, they are men. But that doesn’t mean I have given up making and sending treats to them.

No Bake Chocolate Oat Bars

Ingredients

1 cup butter
½ cup packed brown sugar
1 teaspoon vanilla extract
3 cus quick cooking oats
1 cup semisweet chocolate chips
½ cup peanut butter

Directions

Grease a 9-inch square pan.
Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla; mix in oats. Cook over low heat until ingredients are well blended, about 2 to 3 minutes.
Press 1/2 of the mixture into the bottom of the prepared pan. Reserve remaining oat mixture for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour chocolate mixture over crust in the pan and spread evenly with a knife or the back of a spoon.
Crumble remaining oat mixture over chocolate layer, pressing down gently. Cover and refrigerate for 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
*I inverted the pan and cut upside down on the counter.

These bars can be frozen; thaw 10 minutes before serving.

Easy Spinach Spaghetti Squash Bake

Ingredients:

Roasted Spaghetti Squash

Fresh Spinach

Feta Cheese or Parmesan Reggiano Cheese

Chicken Sausage (optional)

Marinara Sauce

Directions:

Preheat oven to 400 degrees. Split the spaghetti squash into halves, chop off the ends and innards. and scoop out the seeds and innards. Roast face down for 40-50 minutes. (These can be covered and set aside until ready to prepare)

I prepared these for one serving, so just use this as a framework for your own!

When ready to prepare, take a fork and loosen the inside of the spaghetti squash and sprinkle with pepper (and salt if needed). Spoon approximately 1/4 cup marinara sauce in one side, sliced chicken sausage, or protein of choice and spinach in remaining part of the squash. Sprinkle top with cheese to taste, (I used approximately 2 T of shredded parmesan Reggiano, but I’ve also used feta, which was so yummy too).

Return back to the oven and bake enough to heat through or microwave to heat through.