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MANDYJ73 Posts: 310
1/7/14 6:19 P

My breakfast is usually half an avacado mashed with salt, pepper and garlic powder... spread on flax toast :) yum

LYNNIEV Posts: 394
10/8/13 7:56 A

I had plenty of squash, just needed to thin the sauce out a bit more. And I used ALL of the reserved liquid. It was fine, perfect, tasted great, good consistency, etc. But the end result after baking was sort of... well, kind of thick and not real saucy. It was more like a spreadable... dang, help me out here, what's the word I'm looking for? LOL. In fact it wasn't really spreadable, it's like once it was baked, the squash broke up and kind of distributed itself where it wanted to go. Baking it sucked a lot of the moisture out of the squash, I think, and it (the sauce) dried out some.

What I think I'll do next time is keep the sauce warm on the stove so it's actually "pourable" and saucy and bake the lasagna as-is. Then once it's baked, pour the sauce over the servings rather than baking the sauce with the lasagna.

Edited by: LYNNIEV at: 10/8/2013 (07:58)
ALBERTJON SparkPoints: (3,133)
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10/7/13 9:14 P

LYNNIEV : "But I'll give you a little head's up if you decide to make it - when finishing the sauce, use ALL of the reserved cup of liquid you cooked the squash in because once you bake it with the lasagna, it thickens up. If you like your sauce... well, more saucy, then make sure it's not already thick before you pop it in the oven." LOL! I missed this little tidbit of information before my wife made the dish. On another thread I mentioned it needed a bit more moisture.

In any case, it was good; and as I stated on the other thread, the next time my wife will use more butternut squash and add some additional liquid.

LYNNIEV Posts: 394
10/7/13 4:36 P

ALBERTJON: Sadly, family dinners are a thing of the past. When I make dinner at home, truthfully, my son wanders off to his room, his dad goes and finds something to watch on netflix and I go to my room because I'm watching my OWN movie.

Thinking about that, I realize how sad it is. But around our house, it's the norm.

The butternut squash lasagna rolls were very tasty. But I'll give you a little head's up if you decide to make it - when finishing the sauce, use ALL of the reserved cup of liquid you cooked the squash in because once you bake it with the lasagna, it thickens up. If you like your sauce... well, more saucy, then make sure it's not already thick before you pop it in the oven. Otherwise it was really good.

LOVEXAVIE: You're welcome, I enjoyed it. Ran across several other recipes on that site that I'd like to try as well.

LOVEXAVIE SparkPoints: (42,827)
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10/6/13 12:33 P

Oh man - that link opened up to the most YUMMY looking thing of beauty! I'd never heard of these either - do glad I spied this thread! I am absolutely going to try this. Thanks for the link and idea!

ALBERTJON, congrats on the melty cheese!

ALBERTJON SparkPoints: (3,133)
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10/6/13 8:59 A

LYNNIEV: That's very true about items like those sandwiches. They really do taste great when a person only eats them occasionally.

I agree about the change in what is eaten (growing up, I and my family always ate what my mother prepared) as far as the spouses and children seem to want different items at meals, at least some of the time. Also, a family dinner being pretty regular was also part of my upbringing, at least until my high school years.

Wow! Those photos of that butternut squash lasagna dish made me want to take a bite out of the computer screen. I don't know that I am ambitious enough to try that recipe, but I am going to show it to my wife.
Edited-in: My wife told me to print off the recipe. We have most of the ingredients, except for the spinach. A neighbor gave us two butternut squash a few days ago; I ate mine up right away, cubing it and then baking with olive oil, pepper, and garlic powder. I hope the other one is still good, but we have had it for a while. I'll leave that up to my wife to decide.

Edited by: ALBERTJON at: 10/6/2013 (09:36)
LYNNIEV Posts: 394
10/5/13 1:26 P

ALBERTJON: Save those sammiches for occasional treats. You'll appreciate them more than if you were to eat them on a regular basis ;)

When I was a kid, a family dinner was an every night thing. Now not so much. Families just don't sit down at the table anymore, but I still try and at least do one nice meal a week. The rest of the week is cooking and fixing different things for everybody (my son, his dad and I) because dad won't eat what I eat and my son won't eat what dad eats and that's pretty much the norm around here. When I was a kid, we ate what mom fixed or we went hungry, LOL

Here's the recipe for the butternut squash lasagna. I just finished making the sauce and it's FABULOUS. Saving this recipe for the sauce alone, it can be used on other things and in other dishes.

ALBERTJON SparkPoints: (3,133)
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10/5/13 11:26 A

LYNNIEV: Well, I finished off my last 2 grilled cheese-avocado-veggie sandwiches. No more for quite a while. Not because I am tired of them, but because I could eat them several times a week and just too many calories.

I think Sunday dinner is a great tradition for a family to have. When our children lived with us and were younger, we did often have a really nice Sunday dinner. As their teenage years came, it seemed eventually we got away from the habit.

I had not heard of butternut squash lasagna rolls before. Interesting. I, too, cook some things that are all mine! LOL! In fact, my wife would say that most of the things I cook are all mine.

LYNNIEV Posts: 394
10/5/13 10:04 A

Oh gosh yes, the holidays. I love love love Thanksgiving. Usually when I eat Thanksgiving dinner, I just go ahead and enjoy myself without worrying too much about the nutrition, although I do still try and make better choices. Only a tiny amount of gravy, no slathering my mashed potatoes with butter, I generally stay away from the rolls (mostly because I'd rather fill up on the turkey and trimmings than bread) and do my best not to stuff myself to the point of feeling miserable.

Other than that, I just eat it and enjoy it.

My biggest meal of the week is Sunday dinner. This Sunday I'm making butternut squash lasagna rolls and the beauty of it is no one else but me will eat it, so it's alllllll mine, LOL

ALBERTJON SparkPoints: (3,133)
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10/5/13 12:27 A

LYNNIEV: I have bought Sargento cheese products, but I have not seen the ultra-thin slices. I shall look for them. A low-fat cheese that I really like and buy when I can find it is Cabot extra--sharp cheddar. I would slice that and use it on my grilled cheese if I could find it. Some Walmarts have it and some don't, for example.

Great job on coming up with a healthy, tasty, low-calorie snack!!!!!!

I think your eating a series of smaller meals is wise. I use to do that, and still do at times; but I am finding ever since the last holiday season, I have gotten back to the bad habit of sometimes eating at least one rather large meal on some days.

LYNNIEV Posts: 394
10/4/13 7:24 P

ALBERTJON, have you tried the Sargento Ultra Thin slices yet? I really like them and can add the flavor of cheese without too many calories. There's provolone, swiss, mild cheddar, sharp cheddar and pepperjack, from what I've found at my store. Today for a midday snack, I busted out my cocktail bread and made three tiny sandwiches with tomato slices, baba ghanoush and the ultra thin sharp cheddar and I used just one slice for all three sandwiches. Tossed them onto the stovetop griddle to melt the cheese and get them crunchy and voila, a yummy snack that filled me up.

I like eating small meals because it doesn't take much to satisfy my hunger. I like to eat until I'm no longer hungry, not until I'm full.

ALBERTJON SparkPoints: (3,133)
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10/4/13 12:43 P

I made two of the avocado, cheese, tomato, onion, whole wheat bread sandwiches. Yummo!

LOVEXAVIE: Thanks for the heads-up. I found a small but deep lid that worked perfectly for keeping the sandwich intact and to help melt the cheeses. Excellent result.

LYNNIEV: Yes, my avocado was ripe today. For the cheeses for my sandwich, I used one slice cheddar and one of Swiss. I should have only eaten one, but I opted to eat two. I plan on making two tomorrow.

LYNNIEV Posts: 394
10/4/13 7:54 A

Thankfully that doesn't take long. I bought one of those big Florida 'cados yesterday, but it's still pretty hard. I'll give it another day or two, then find something to do with it, I'm sure.

ALBERTJON SparkPoints: (3,133)
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10/3/13 2:10 P

LYNNIEV: I've got all the ingredients; now I have to wait for my avocado to ripen.

LYNNIEV Posts: 394
10/3/13 8:29 A

Now y'all have me craving avocado sandwiches, haha.

ALBERTJON SparkPoints: (3,133)
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10/2/13 5:13 P

LOVEXAVIE: Thanks for the heads-up; I shall definitely try that, since I plan on making some of those sandwiches sometime soon.

LOVEXAVIE SparkPoints: (42,827)
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10/2/13 5:01 P


That sandwich sounds delicious!

To aid in the melting process, try placing a lid or cover over the skillet. My small skillet doesn't have a lid, so I use an inverted metal pie tin or just lay a cookie sheet over the entire pan while it's cooking.

I usually do this after I flip the sandwich, just after the bread begins browning on that second side. You could do this after you remove it from the heat & let it "cook" a few minutes more, but keep an eye on it - depending on how high your heat is, it can melt quickly & you'll have a cheese puddle.

Another avocado idea: slice 1/2 an avocado onto a plate and sprinkle w/ Lawry's season salt. Or top that w/ a slice of pepper jack cheese and nuke it till it melts. Mmmm!

ALBERTJON SparkPoints: (3,133)
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10/2/13 1:55 P

LYNNIEV : I am thinking about making them again sometime this week; but the high calories are the main detriment. It would be fine if I would limit myself to one sandwich per meal, but the temptation for me is to eat 2 or 3. Just the same, I am very tempted to make them again. My wife first made them for me a year or so ago. She saw the recipe in the food section of the metropolitan paper to which we subscribe.

There are a couple of negatives about making them the way I described (original recipe):
(1) They are difficult to turn and not have part of the filling fall out. (Using larger pieces of bread would help; I use the smaller Sara-Lee light mutli-grain.)
(2) The cheese does not melt well without using the microwave to help out.


1 slice of light multi-grain bread: 45
1 slice of pepper jack cheese: 80
a few thin slices of sweet white onion: 10
a few thin slices of fresh tomato: 5
1/2 sliced medium avocado: 120
1 tb. chili sauce: 20
1 slice of provolone cheese: 100
1 slice of light multi-grain bread: 45
olive oil misted: 20

Total = 445 calories

One can also add a few pieces of precooked bacon. Of course, that can be 40 more calories. LOL!

Edited by: ALBERTJON at: 10/2/2013 (13:57)
LYNNIEV Posts: 394
10/2/13 1:40 P

And ALBERTJON, that sandwich sounds fabulous. You said "used" to make. How come you don't make it anymore?

Just went back and took another look at your recipe... because of the chili sauce and all the cheese maybe?

Edited by: LYNNIEV at: 10/2/2013 (13:40)
LYNNIEV Posts: 394
10/2/13 1:39 P

Homemade guacamole is a great suggestion, as are the suggestions to put avocado on sandwiches. I love sliced avocado on a chicken salad sandwich.

Or a quickie, healthy lunch that I like to make:

Brush eggplant slices with olive oil. Top eggplant slices with sliced avocado. Then top with sliced tomato. Drizzle a little more olive oil, if desired, toss on a light sprinkling of parmesan cheese, then bake in the oven till the cheese is melted and the eggplant slices are cooked to your liking.

Saw that little recipe years ago on a nutrition website and I've been making it ever since.

ALBERTJON SparkPoints: (3,133)
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10/2/13 12:48 A

I use to make a "grilled cheese" sandwich in which I used the following layers:
(1) a slice of multi-grain bread
(2) a slice of cheese such as pepper jack or sharp cheddar
(3) thin slices of sweet white onion
(4) thin slices of fresh tomato
(5) slices of avocado
(6) chili sauce
(7) a slice of cheese such as provolone or Swiss
(8) a slice of multi-grain bread

I would mist and heat a skillet with olive oil and then put the sandwich on the skillet, pushing down gently with a large spatula. I would mist the top piece of bread, and very carefully turn the sandwich over and press down again. Finally, I would place it in the microwave to melt the cheese a bit more.

Well, a lot of work, and a rather large sandwich; but it is the best grilled cheese sandwich I have ever had.

MCCRAEE1 SparkPoints: (7,803)
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10/1/13 12:41 P

yesterday I made a huge salad w/ chopped cabbage & other veggies.

Instead of dressing I put a blob of hummous (my husband makes the BEST!), 1/2 a chopped avacado and a few shakes of Franks hot sauce. It was really really good. The avacado made it creamy and I didn't miss the dressing

CSROBERTSON621 SparkPoints: (211,685)
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8/7/13 9:50 P

We love homemade guacamole at our house -- goes great with pretty much any meat (delicious as a burger topping, but tasty with chicken, steak, fish, whatever...), as a dip, or spread on a sandwich. We just mash up the avocado with some chopped jalapeno, red onion, a little tomato, some cilantro and a squeeze of lime (I also add course salt -- but my husband and I differ on this). Make sure the avocado is nice and ripe (soft), but still bright green -- otherwise it won't mash up well.

We also like avocado sliced over gazpacho, or sliced on sandwiches or burgers.

KIRSTENCO SparkPoints: (11,539)
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7/29/13 3:46 A
Check this link out for more ideas and reasons why we should all try to eat avocados every day!!!!

JENNILACEY SparkPoints: (81,972)
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7/28/13 6:33 P

I'm not a huge fan of avocado but I like it mashed into Greek yogurt and use it as a mayo/salad dressing/sour cream.

There's a recipe I've been meaning to try; banana and avocado frozen yogurt:

CSKIES1 SparkPoints: (62,418)
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7/25/13 8:24 P

I like to just eat them...salted or plain....but I often chop and add them to salads...some people add them to a veggie shake/drink

KIRSTENCO SparkPoints: (11,539)
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7/12/13 4:41 A

Avos can replace the dressing or mayo in any salad (including pasta and coussous / quinoa salads). They really are a SUPERFOOD!!!!

CLRWILLIAMS25 SparkPoints: (34,625)
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6/4/13 1:09 P

I've been making a new recipe that replaces the mayo in chicken/tuna salad with mashed avocado. It is so good! I usually just mix in some salt, pepper and salsa with it.

5/29/13 6:47 P

I like to add half an avocado to smoothies, sliced avocado to burgers or sandwiches, and diced avocado into salads.

MJHENRY286 SparkPoints: (667)
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5/26/13 1:18 P

what do you do with them buy them or eat them my dietion says she uses it instead of oil how any good ideas i have looked in the internet but not that smart on the computor

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