So the other day at my old work, a local farmer’s market, I bought a butternut squash and a spaghetti squash because I’ve never cooked with them and really wanted to give it a shot. Well I’ve been really busy with work and school and haven’t had the opportunity to really do much when it comes to cooking the past few days. But today I was off from everything and decided to break out the butternut squash. I was going to make this into a quesadilla but I thought that baking it in the oven and making it a pizza was an even better idea.
- 1/2 gala apple, sliced
- 1 small butternut squash (baked and blended with cinnamon, pumpkin pie spice and stevia to taste)
- 2-3 tsp reduced fat feta cheese
- 4 crushed almonds
- 1 low-carb tortilla
- non-stick cooking spray
- First, bake your butternut squash. Cut it in half, scoop out the seeds, spray with olive oil and sprinkle with cinnamon + pumpkin pie spice and bake in your toaster oven @ 350 degrees for 10-15 minutes or until tender.
- Take your squash out and let cool enough to scoop it out and add to a magic bullet or food processor with a few drops of vanilla creme stevia and a touch of more cinnamon and pumpkin pie spice.
- After blended, spread out evenly on tortilla.
- Slice up your apple and evenly disperse it on top of the squash puree.
- After that, top with feta and crushed almonds.
- Spray a cookie sheet and transfer pizza to the sheet. Bake in the oven @ 350 for about 10 minutes.
Nutritional info per serving (one pizza): Calories- 160; Total Fat- 4.8g; Saturated Fat- 0.7g; Cholesterol- 1.7mg; Sodium- 171.9mg; Carbs- 30.7g; Fiber- 9.8g; Sugars- 9.5g (all natural); Protein- 8.1g
This recipe just sounds so delicious and refreshing; yet another recipe posting inspired by the beautiful weather. :-)
Inspired by: Skinny Taste
- 1 medium tomato
- 1 hass avocado, diced
- 1 small lime, juice of
- 1 tbsp. cilantro, chopped
- 1 tbsp. red onion, finely minced
- 16 large shrimp, cleaned and deveined
- garlic powder
- cooking spray
- 4 scallions, chopped
- 6 oz. light Vermont cheddar, shredded
- 4 whole wheat tortillas
- In a medium bowl combine tomato, avocado, red onion, lime juice and cilantro.
- Season shrimp with salt and pepper and garlic powder. Lightly spray a skillet or a griddle with cooking spray, adding shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked through. Remove from heat and cut shrimp in half lengthwise, set aside.
- Heat skillet/griddle on medium heat and spray again. Add a tortilla, cooking on one side for about a minute and flipping to cook the other side while you add the ingredients. Top with cheese (1-1.5 oz), 8 shrimp halves and as much salsa as you would like on half of the tortilla. After adding the ingredients, fold the tortilla in half, covering the ingredients and press down with spatula. After the one side has cooked for a minute, flip and press with spatula for another 30 seconds or so.
- Remove from heat onto a plate, cut into wedges and serve immediately. (Cook as many quesadillas as you can at a time on the griddle)
One of the suggestions that I received yesterday was for some recipes including quinoa. So here’s one that I found that sounds pretty simple and yummy! :-)
Courtesy of: Carrotsncake
- 1 cup cooked quinoa
- 2 large hand fulls of arugula
- 1/4 cup of cheese of your choice
- 2 tbsp sunflower seeds
- Combine quinoa and arugula in a microwave-safe bowl and microwave for 1 minute or until the arugula is wilted.
- Remove bowl from the microwave and stir in sunflower seeds and cheese.
- Serve warm or cold.
Nutritional info per serving (serves 1): Calories- 343; Fat- 14.5g; Saturated Fat- 4.8g; Cholesterol- 16mg; Sodium- 171.4mg; Carbs- 84.8g; Sugars- 0.4g
I just found this recipe on the website for Eating Well Magazine and I automatically decided that it’s going to be today’s lunch. :-) It sounds way too delicious to pass up!
Inspired by: EatingWell
- 2 slices bread (I used Pepperidge Farm Light Style Whole Wheat Bread)
- 1 tsp light mayonnaise
- 1 tsp grated Parmesan cheese
- 1 tsp fresh chopped Basil
- 1/4 tsp lemon juice
- 2 oz turkey lunch meat (I used Oscar Meyer Oven Roasted Turkey)
- 2 slices of tomato
- Freshly ground pepper, to taste
- Have two 15-oz and a medium skillet ready by the stove.
- Combine mayo, Parmesan cheese, basil and pepper in a bowl. Spread the mixture evenly among the two slices of bread. Now add the turkey and the tomato slices on one slice of bread and top with the other slice.
- Heat a cooking pan over medium heat and spray with nonstick cooking spray. Place your panini in the pan and put the skillet you put on the side on top of the sandwich with the cans on top. Cook the panini until golden brown, about 2 minutes. Reduce the heat to medium-low and flip the panini, replacing the skillet and the cans. Cook until that side is golden brown, about 1-3 minutes.
- Enjoy. :-)
I’ve been determined to find a good veggie burger recipe lately so that I wasn’t always eating the processed Morningstar ones and this one is definitely one that I’m going to be trying! If any of you try them before I do, FEEDBACK.
Inspired by: Myrecipes.com
- 2 tbsp olive oil
- 1 15-oz can of kidney beans
- 1 15-oz can of white cannelloni beans (or black beans)
- 1/3 cup Panko bread crumbs
- 1/4 cup canned whole-kernel yellow corn, drained
- 1/4 cup chopped onion
- 1/4 cup egg beaters
- Heat oil in a large non-stick skillet over medium-high heat.
- Combine beans in a large bowl; partially mash with a fork. Add breadcrumbs, corn, onion and egg beaters, stir until well blended. Form 4-6 patties and then add to pan. Cook 3-4 minutes on each side or until crisp and starting to brown.
- Throw this onto your favorite whole wheat bun, sandwich thin or lettuce bun and top with all of your favorite toppings !
Who could turn down a healthier version of macaroni and cheese? I’ll answer that one for you, nobody.
Inspired by: Skinny Taste
- 12 oz. whole wheat pasta (I’ll be using Barilla Whole Wheat Rotini)
- 2 tbsp. Country Crock spread
- 1/4 cup whole wheat flour
- 1/4 cup onion, minced
- 2 cups skim milk
- 1 cup low-sodium, fat free chicken broth
- 2 cups reduced-fat shredded cheddar cheese
- 1 1/2 cups frozen broccoli florets
- 1/8 cup grated Parmesan
- 1/4 cup Panko bread crumbs
- cooking spray
- Cook pasta and broccoli together in a large pot of salted water, according to package directions al dente. Spray a cooking dish with cooking spray and pre-heat oven to 375 degrees.
- In a large skillet, melt Country Crock. Add onion and cook over low heat for 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to med-high until it comes to a boil; cook about 5 minutes or until sauce becomes smooth and thick.
- Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and bread crumbs.
- Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
Inspired by: All You Magazine
- 10-12 oz. bow tie pasta (I used Barilla Picollini Tomato & Carrot)
- Salt and pepper
- 2 cups small broccoli florets
- 1 1/2 lb. boneless, skinless chicken breast
- 1 tbsp. olive oil
- 1 small onion, finely diced
- 2 tbsp. minced garlic (or 2 fresh cloves minced)
- 1 cup canned petite diced tomatoes, drained
- 1/4-1/2 cup grated Parmesan
- Preheat your oven to 400 degrees. Get your chicken and rinse it off and put all of it into an oven safe baking dish and cook for 30-45 minutes (depends on the thickness of your chicken). Put aside.
- Cook pasta in boiling salted water until al dente, about 10 minutes, or as label directs; add broccoli for final 3 minutes. Drain, reserving 1 cup cooking liquid. Toss pasta and broccoli with 1/2 tbsp. olive oil.
- Warm remaining oil in a skillet over medium-high heat. Add chicken, onion and garlic, sprinkle with salt and pepper; saute for 5 minutes. Add tomatoes; saute for 2 minutes. Toss in pasta, broccoli, Parmesan and 1/2 cup of cooking liquid. Add more if dry.
Inspired by: Danica’s Daily
- 1 whole wheat pita (I used Whole Wheat The Best Pita)
- 1-2 tbsp light BBQ auce
- 1/4 cup diced red onion
- 1 tbsp chopped cilantro
- 1/4 cup Grilled Perdue Short Cuts
- 1/8 cup part-skim mozzarella cheese
- 4 cherry tomatoes
- Chop up chicken and veggies and set aside.
- Spread 1/2-1 tbsp of BBQ sauce on your whole wheat pita. Toss the remaining 1/2-1 tbsp of BBQ sauce with your cut up chicken. Add chicken, 1/2 the tomatoes, 1/2 the cilantro, and onion to the pita. Top with cheese and then add the remaining tomatoes and cilantro.
- Place on grill and cook for 7-8 minutes or until the pita is crispy and the cheese is melted.
Adapted From: SkinnyTaste
- 2 medium potatoes (russet, skin on), washed and dried
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- coarse salt and fresh cracked pepper
- 2 slices of turkey bacon
- 1/3 cup reduced fat cheddar cheese
- 2 tbsp diced scallions
To make it a little hotter:
- 1/4 tsp chili powder
- 1/8 tsp cumin
- 1 tbsp sliced pickled jalapeno
- Preheat the oven to 450 degrees. Line the baking sheet with tinfoil, lightly coated with cooking spray.
- Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
- In a large bowl combine cut potatoes and oil, toss well. Add seasoning, toss to coat.
- Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once halfway through.
- Remove from oven, place fries into two small oven safe dishes (or one for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until cheese melts. Serve.
Nutritional info per serving (serves 2): Calories- 192; Fat- 6.0g; Saturated Fat- 3.0g; Cholesterol- 25mg; Sodium- 295.3mg; Carbs- 26.5g; Fiber- 2.1g; Sugar- 1.2g