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11/13/16 8:42 A

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Healthy Chicken Vegetable Casserole


Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 320.6
Total Fat: 8.9 g
Cholesterol: 51.8 mg
Sodium: 175.3 mg
Total Carbs: 36.1 g
Dietary Fiber: 8.8 g
Protein: 27.9 g

Introduction

Try this inexpensive and fresh version of a chicken casserole--no need for processed soups or sauces!

Minutes to Prepare: 15
Minutes to Cook: 30
Number of Servings: 6

Ingredients

12 oz cooked chicken breasts, diced
2 T all purpose flour
2 T butter, unsalted
10 oz skim milk
1 pinch white pepper
1 t Italian seasoning
1 T parmesan cheese, grated
7 oz penne pasta, whole wheat
2 yellow or orange bell peppers, chopped
1 zucchini, chopped
2 heads, approx. 12 ounces broccoli, chopped
1/3 c monterey jack cheese
nonstick cooking spray

Directions

Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and parmesan cheese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350 degrees. During the last minute of the pasta's cooking, add the chopped broccoli to the water. Allow to simmer for one minute.

Drain the pasta and broccoli. Spritz the bottom and sides of a 9 X 13 oven-proof casserole dish with nonstick cooking spray.

In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey jack cheese and cover with foil.

Bake for 20 minutes; remove foil and continue to bake until cheese is melted.


Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
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11/12/16 1:15 P

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joanne-eatswellwithothers.com/2016/1
1/
butternut-squash-pizza-ricotta-balsaR>mic-syrup.html



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11/12/16 9:30 A

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Mousse a la Banana

Nutritional Info
Amount Per Serving
Calories: 98.9
Total Fat: 1.4 g
Cholesterol: 4.9 mg
Sodium: 58.8 mg
Total Carbs: 17.9 g
Dietary Fiber: 0.8 g
Protein: 4.6 g


Introduction

This creamy dessert is low in saturated fat, cholesterol, and sodium.

Ingredients

2 tablespoons 1% milk
4 teaspoons sugar
1 teaspoon vanilla
1 medium banana, cut in quarters
1 cup plain low fat yogurt
8 1/4-inch banana slices

Directions

1. Place milk, sugar, vanilla, and banana in blender. Process 15 seconds at high speed until smooth.

2. Pour mixture into a small bowl; fold in yogurt. Chill. Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.

Yield: 4 servings--Serving Size: 1/2 cup

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
HOMEBODY4EVER SparkPoints: (163,496)
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11/10/16 1:54 P

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Faux Fried Cheese Sticks


Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 145.2
Total Fat: 2.8 g
Cholesterol: 10.0 mg
Sodium: 340.2 mg
Total Carbs: 15.1 g
Dietary Fiber: 0.6 g
Protein: 15.4 g

Submitted by: CHEF_MEG

Introduction

We cut the grease and used reduced-fat string cheese to re-create a pub favorite.


Minutes to Prepare: 3
Minutes to Cook: 10
Number of Servings: 4

Ingredients

4 reduced-fat string cheese sticks
1 tablespoon flour
1 cup panko (Japanese bread crumbs)
1/2 cup egg substitute (or 2 egg whites)
1 1/2 tablespoon Italian Herb Seasoning Blend

Directions

Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray. Pour the flour onto a small plate.

Cut the cheese sticks in half. Roll the cheese sticks in the flour.

Place the breadcrumbs and Italian herbs in a small container with a lid or zip-top bag and set aside.

Pour the egg substitute into a shallow dish. Using one hand, roll the floured cheese sticks in the egg mixture. One at a time, using your other (dry) hand, transfer the cheese sticks to the bread crumb mixture and shake to coat. Using the dry hand, remove from the crumb mixture and place on the baking pan.

Continue until all the cheese sticks are breaded.

Spritz each cheese stick with cooking spray. Bake for 10 minutes or until cheese is bubbly and melted.

If desired, dunk these cheese sticks in low-sodium tomato sauce (calories not included).

Makes 4 two-stick servings.

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
HOMEBODY4EVER SparkPoints: (163,496)
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11/10/16 1:51 P

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Looks like you figured it out and the sausages sound wonderful.

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
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11/9/16 1:55 P

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Edited by: BABAJEAN at: 11/9/2016 (13:56)

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11/9/16 11:38 A

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still trying to figure this out - every time I save recipe - then try to add it - it simply does not work - I am figuring it out as I really love some of the recipes that are posted and would like to share more of my favorites -


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11/9/16 9:20 A

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I made this for supper last night. really enjoyed it.

Spaghetti Squash Marinara


Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 88.6
Total Fat: 3.3 g
Cholesterol: 4.7 mg
Sodium: 401.1 mg
Total Carbs: 12.4 g
Dietary Fiber: 2.1 g
Protein: 4.2 g


Ingredients

1 medium raw spaghetti squash, (about 2 1/2 lb)
1 tsp olive oil
1 small onion(s), chopped
1 tsp garlic clove(s), minced
14 1/2 oz canned stewed tomatoes, cut up
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese

Directions

Preheat oven to 350ºF.
Halve squash lengthwise and scoop out seeds.
Place squash, cut sides down, in a large baking dish and prick skin all over with a fork.
Bake until tender, 30 to 40 minutes.
Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat.
Add onion and garlic and sauté until tender, about 5 minutes.
Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti.
Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.


Number of Servings: 4

Edited by: HOMEBODY4EVER at: 11/9/2016 (09:20)
Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
HOMEBODY4EVER SparkPoints: (163,496)
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11/8/16 8:14 A

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Slow Cooker Vegetarian Chili


Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 263.4
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 472.9 mg
Total Carbs: 51.4 g
Dietary Fiber: 18.6 g
Protein: 12.9 g

Introduction

The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness.

Minutes to Prepare: 20
Minutes to Cook: 360
Number of Servings: 8

Ingredients

2 teaspoons canola oil
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, chopped
1 bell pepper, diced
2 tablespoons dark chili powder
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1 (29-ounce) can crushed tomatoes
3 (15.5 oz) cans red kidney or black beans, rinsed and drained
12 ounces butternut squash, peeled and diced (about 3 cups)
1 cup vegetable stock


Directions

NOTE: Sauteing the vegetables before adding them to the slow cooker creates a layer of flavor. Do not skip this step.
--
Heat the oil in a saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic and bell pepper, stir and saute another 2 minutes.
Add the spices and cook for one minute, stirring constantly. Remove the pan from heat.

Add the vegetables and the remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for six hours.

Serving Size: Makes 8 one-cup servings.

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
HOMEBODY4EVER SparkPoints: (163,496)
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Posts: 30,081
11/7/16 9:12 A

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A Colorful Greek Salsa Topped Chicken That’s Bursting with Flavor



Nutritional Info
Servings Per Recipe: 5
Amount Per Serving
Calories: 319.2
Total Fat: 8.5 g
Cholesterol: 71.0 mg
Sodium: 413.5 mg
Total Carbs: 24.6 g
Dietary Fiber: 2.5 g
Protein: 36.1 g


Introduction

If you’re looking for a fabulous tasting dish that makes a wonderful presentation, this dish is for you. So many different taste sensations melded together to create this Greek flavored inspired dish. It’s chockfull of healthy ingredients thanks to the using boneless skinless chicken, Greek salad salsa tossed in a delicious reduced-fat salad dressing, and topping with fat-free feta cheese. The skinny on one serving is 288 calories, 6 grams of fat plus 7 Weight Watchers POINTS PLUS.


Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 5

Ingredients

2 lemon yields Lemon Juice
1.50 cup, pared, chopped Cucumber (peeled)
0.50 cup, chopped Scallions, raw
453 Red Potato
1 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
8 oz Tomato, grape (3oz = appro 12 tomatoes)
1.25 oz fat-free feta cheese
0.12 tsp salt
.75 tbsp Olive Oil
24 oz chicken breasts- bone/skinless fosterfarms w/sat fat
1 serving kalamata olives w/satfat- 5 olives
5 tbsp Girards light caesar w/sat fat-2T

Tips

Weight Watchers SmartPoints 7
Weight Watchers POINTS PLUS 7
Weight Watchers (old points) 6

Skinny Facts: for 1 serving (each serving about 2½ cups)
288 calories, 6g fat, 1.6g sat. fat, 71mg chol, 32g protein, 26g carbs, 3g fiber, 614mg sodium, 5g sugar


Directions

1. Preheat oven to 450 degrees.

2. To roast the potatoes- Place potatoes on a baking sheet. Drizzle olive oil all over potatoes and toss to coat. Sprinkle with a little salt and pepper. Bake in oven for about 25-30 minutes until soft and browned. Remove from oven and set aside.

3. While potatoes are roasting, place chicken tenders in a bowl. Squeeze the juice of 2 lemons all over the chicken. Sprinkle with a little salt and pepper. Place in the fridge to marinate for 15 minutes and up to 2 hours.

4. To make the greek salad salsa- Place all salsa ingredients in a bowl and toss with dressing, lemon juice and oregano. Refrigerate until ready to serve.

5. To cook chicken- In a large nonstick pan, heat 1 teaspoon oil. Add chicken and cook on both sides about 3 minutes on medium-high heat.

6. To serve- On a large serving plate add the chicken. Place the roasted potatoes all around. Top with Greek salad salsa. Sprinkle all over the top with feta cheese and olives.

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
HOMEBODY4EVER SparkPoints: (163,496)
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11/5/16 8:57 A

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Baked Egg Cups

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 125.6
Total Fat: 6.9 g
Cholesterol: 201.3 mg
Sodium: 533.8 mg
Total Carbs: 0.9 g
Dietary Fiber: 0.0 g
Protein: 14.1 g


Introduction

These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings.

Minutes to Prepare: 5
Minutes to Cook: 25
Number of Servings: 6

Ingredients

6 slices lean deli ham
6 eggs
1/2 cup 2% shredded Cheddar cheese
1 Tbsp chopped chives
pepper, cooking spray

Directions

Preheat oven to 350.
Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper.

Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.

Serve immediately. Makes 6 servings.

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
HOMEBODY4EVER SparkPoints: (163,496)
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11/4/16 12:55 P

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Sounds like a wonderful tradition you had growing up. I just copy and paste the recipes and save the pictures to my photo files. A really good site for recipes is the MINIMALIST BAKER.

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
BABAJEAN's Photo BABAJEAN Posts: 8,143
11/4/16 12:23 P

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a holiday treat - Looks so yummy - I am going to make a bunch this year - thank you !

When living in FL, my neighbor had a formal Christmas tea party each year - My youngest daughter was always thrilled to go - One of the main attractions other than the beautiful china settings was her Biscotti - Your post brought back such wonderful memories - and each year this gracious woman would give a gift of a china tea cup and saucer to my young daughter to save for the future with the hope that the tradition would continue in her life - She now has 3 small children and I can't say the tradition continues but she treasures those tea cups - and we do miss those gatherings when life was so different - Where I live now is not conducive to formal anything - but I might just have a get together with tea and biscotti - even it it means mugs - jeans and funny sweaters -Actually that sound like super fun !!

so another question about internet - I can't seem to copy and past my recipes so I go back to the sites and post them - Are you typing them all out or can you copy and paste???


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11/4/16 8:57 A

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Orange Almond Biscotti (Vegan)


Prep time 30 mins
Cook time 45 mins
Total time 1 hour 15 mins

Amazing, simple vegan biscotti infused with orange zest and roasted almonds. Dip in vegan dark chocolate for a decadent touch. A delicious vegan breakfast, dessert or snack with your favorite hot beverage!

Ingredients
•1/2 cup (120 g) coconut oil, melted
•3/4 cup (150 g) organic cane sugar (sub coconut sugar with varied results)
•1/2 cup (100 g) pumpkin puree* (acts as binder)
•1 tsp vanilla extract
•1 3/4 cups (238 g) unbleached all purpose flour*
•1/2 cup (66 g) fine cornmeal (or sub more all purpose flour)
•1 1/2 tsp baking powder
•1/4 tsp sea salt
•1 tsp orange zest
•1/2 cup (56 g) toasted almonds*, well chopped (somewhere between coarse and fine)
•optional: 3/4 cup (90 g) vegan dark chocolate, chopped

Instructions

1.Preheat oven to 350 degrees F (176 C).
2.Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.
3.Add pumpkin puree and vanilla and whisk until completely combined.
4.Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
5.Add almonds and stir once more to evenly disperse.
6.Use a knife or spatula to divide the dough into two even sections. Then using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
7.Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.
8.Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
9.Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.
10.Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.
11.Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.
12.Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!

Notes

*The pumpkin puree is a substitute for eggs in this recipe. If you eat eggs, sub 2 large eggs. Otherwise, suitable alternatives might be mashed banana for a “banana bread” flavor, or applesauce. However, I haven’t tested any other substitutions and cannot guarantee the results.
*Sub up to half of the unbleached all purpose flour with spelt or white whole wheat flour for a healthier biscotti. However, this will make them a bit more dense and rustic in flavor.
*If your almonds are raw, toast in a 350 degree F (176 C) oven until golden brown, fragrant and the skins are beginning to pop - about 10-12 minutes.
*Recipe loosely adapted from Epicurious and Giada De Laurentiis.
*Nutrition information is a rough estimate for 16 biscotti without chocolate.

Nutrition Information

Serving size: 1 biscotti (of 16) Calories: 188 Fat: 8.9 g Saturated fat: 6.1 g Carbohydrates: 25.2 g Sugar: 9.3 g Sodium: 34 mg Fiber: 1.3 g Protein: 2.7 g

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
BABAJEAN's Photo BABAJEAN Posts: 8,143
11/3/16 3:03 P

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www.afamilyfeast.com/oven-roasted-pa
rm
esan-cauliflower/


Since I am not a lover of cauliflower but seem to always have it on hand - I think this is pretty good -



Edited by: BABAJEAN at: 11/3/2016 (15:19)

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11/3/16 2:26 P

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emoticon idea about the ice cube try. Whoda Thunk that blueberries would work. Hiding and pureeing makes sense for picky eaters. emoticon

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
BABAJEAN's Photo BABAJEAN Posts: 8,143
11/3/16 12:28 P

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I love "hiding" veggies in recipes - that Mac n Cheese looks super !!

When making burgers, I mix in pureed spinach and blueberries - I know that sounds weird - but the dark color mixes in perfectly and you can't taste it - works great in meatloaf as well - - I add about 1/4 c and make my own puree - When I have leftover fruit/veggies I blend them all up and freeze in ice cube trays - I do that with beans as well to add for a little protein in dishes - I got in the habit when kids were young and was looking for ways to boost nutrition - plus - I refuse to waste anything - I try to keep similar colors together as they "hide" better - My one grandson loves my meatballs -he hates blueberries and eats very little meat - yet my meatballs with hidden puree he devours - who knew being frugal would work so well !!


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11/3/16 9:29 A

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Butternut Squash Mac and Cheese

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 230.0
Total Fat: 4.3 g
Cholesterol: 10.5 mg
Sodium: 305.7 mg
Total Carbs: 35.8 g
Dietary Fiber: 5.2 g
Protein: 13.2 g




Introduction

Butternut squash helps slim down this macaroni and cheese. You can't taste it, and it boosts the nutritional value of the dish!

Minutes to Prepare: 10
Minutes to Cook: 60
Number of Servings: 8

Ingredients

1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)
1 cup low-sodium vegetable broth
1 1/2 cups skim milk
Pinch of nutmeg
Pinch of cayenne pepper
3/4 teaspoon salt
Freshly ground black pepper
1 pound whole wheat spirals
1 cup shredded extra-sharp cheddar cheese
4 tablespoons Parmesan cheese, grated
1/2 cup part-skim ricotta cheese
2 tablespoons breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray, for baking pan

Tips

Serve the leftovers in a thermos for a tasty lunch! Want to get kids off to a healthy start this school year? So does SparkPeople! With
"A Month of Fun and Healthy School Lunches," you'll end the food fight and get kids excited about packing lunch--with fun yet simple meals they'll actually eat.


Directions

Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 10 minutes. Remove from heat.

Add noodles to boiling water; cook according to package instructions, about 8 minutes. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Drain pasta, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Coat a 9x9 inch baking dish with olive oil spray and pour in the noodle mixture.

In a small bowl, combine breadcrumbs, remaining parmesan, and oil; sprinkle evenly over noodles.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

Serves 8!

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
SPARKINGRAMMY's Photo SPARKINGRAMMY Posts: 3,207
11/2/16 4:27 P

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That recipe sounds delicious. I like the idea of cooking spaghetti squash, scraping it out and freezing to use later.

Only I can make it happen
Marge
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11/2/16 3:47 P

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That recipe looks soooo good. I have a spaghetti squash in my cold room that I will be using this recipe for. Thanks for sharing Jean emoticon

Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
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11/2/16 2:11 P

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reciperunner.com/green-chile-chicken
-s
tuffed-spaghetti-squash/


I love this - My garden this year was so full of spaghetti squash that I cooked them - scraped out the insides and froze - also so many green tomatoes left that I made green sauces and use them in this recipe -

Edited by: BABAJEAN at: 11/2/2016 (14:13)

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11/2/16 10:12 A

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Thanks for sharing. Both recipes look great. I think a trip to the store is needed, so I can buy some ingredients to make these.

Only I can make it happen
Marge
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11/2/16 8:35 A

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Mango Salsa



Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 27.5
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 16.0 mg
Total Carbs: 7.3 g
Dietary Fiber: 0.8 g
Protein: 0.3 g

Ingredients:

2 cups peeled, diced mango (about 2 mangoes)
1/3 cup red onions, raw, finely chopped
1 jalapeno pepper, minced (leave out ribs & seeds for less heat)
2 tbsp cilantro leaves, chopped
3 tbsp fresh lime juice
Dash of salt and pepper

Directions

Combine all ingredients in a bowl. Season to taste with salt and pepper.
This is great as a snack with baked tortilla chips, or as a condiment on fish, pork and chicken.

Number of Servings: 12

Edited by: HOMEBODY4EVER at: 11/2/2016 (08:37)
Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
HOMEBODY4EVER SparkPoints: (163,496)
Fitness Minutes: (51,210)
Posts: 30,081
11/1/16 9:54 P

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Let's share recipes together. I will post some of the recipes from my recipe collection. These are some Sparkpeople recipes. Easy and yummie emoticon

Cool Cucumber Salad



Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 46.0
Total Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 292.0 mg
Total Carbs: 3.8 g
Dietary Fiber: 0.6 g
Protein: 0.4 g


Introduction

This simple salad pairs well with grilled meats.

Minutes to Prepare: 10
Number of Servings: 4

Ingredients

1 tablespoon olive oil
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon salt-free herb blend
Pepper, to taste
1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced


Directions

Combine the first five ingredients in a medium bowl, then add the vegetables. Toss well, cover, and refrigerate until ready to serve.

Makes 4 servings.


Edited by: HOMEBODY4EVER at: 11/8/2016 (08:15)
Marj. (British Columbia, Canada)

"The first step to getting anywhere is deciding you're not willing to stay where you are."

"Your body hears everything your mind says....stay positive"

"The hard part isn't getting your body in shape. The hard part is getting your mind in shape."
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