Posts Tagged 'south beach'

Cheesy Garlic Spaghetti Squash

It’s almost Friday!!!!  Three weeks from right now I’ll be finished giving my last final exams, and I’ll be one short in-service day away from summer break.  Sorry if that makes you jealous, but it makes me EXTREMELY excited!  I promise to try my best not to mention it every day from now until then.

Last week, I picked up a couple of spaghetti squash at Kroger, and last night seemed like the perfect time to make a low-carb squash-filled dinner.

Cheesy Garlic Spaghetti Squash

Ingredients:

  • one spaghetti squash

  • garlic hummus (about 1/4 cup)

  • goat’s milk creamy cheese (maybe 1-2 tbsp)

  • nutritional yeast (2 tbsp)

  • garlic powder

  • two light swiss Laughing Cow cheese wedges

  • one green bell pepper, chopped

  • button mushrooms, chopped (8-10 medium mushrooms)

  • two chicken jalapeno sausages (I used Trader Joe’s)

  • salt and pepper, to taste

Directions:

Preheat oven to 350 degrees (or 225 if it’s our crazy oven).

Cut spaghetti squash in half lengthwise, and scoop out seeds.  Place both halves face down on a baking sheet or stone.  Cook for 30-40 minutes.

While the squash is cooking, cook the pepper and mushrooms in a skillet over medium or medium-high heat until soft.  Chop the chicken sausages (they are fully cooked already) and add them to the skillet until they are warmed through.

After removing from oven, use a fork to carefully “scrape” out the squash strands.  I hold the squash in a thick dish towel so I don’t burn my hands. 🙂  You could let it cool some first, but I was too hungry for that.

Add nutritional yeast, cheese wedges, garlic powder, goat cheese, and garlic hummus to hot squash and mix thoroughly (I feel like using two forks is the best way to get it combined quickly and completely).

 

Mix the chicken sausage, mushroom, and pepper mixture with the squash.  Add salt and pepper to taste.  Dig in and enjoy!

This made four full size dinner portions, but you could also divide into eight side dish servings.  Daniel and I both really enjoyed this low-carb, healthy, and delicious dinner.  We had enough leftovers for my lunch today and one other meal (probably my lunch again tomorrow).  I can tell you that while the other teachers were eating hot cafeteria lunch, I was extremely thankful for my leftovers.

I’m heading off to bed since I have an early morning training session with Martha – I think we will be meeting at the park for a suspension trainer workout followed by some box jumps, step ups, walking, and abs.

I hope you have a fabulous Friday!

So tell me…

Do you use spaghetti squash often?

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The cutest lasagna ever!

First, I want to thank you for your sweet comments and positive feedback about my first ever vlog.  I plan on doing another one this week!  Your comments made me laugh so hard because nearly every single one referred to my accent.  I swear to you that when I first watched the video, I said “Wow, I don’t really sound southern at all!”  Haha – guess I was wrong!  🙂

Now let’s move on to the main event – the cute lasagna.  What, you don’t think lasagna is a cute food?

(source)

Okay, so maybe it’s not a word that most people would use to describe this delicious carb and cheese fest.  However, you know what can make any food cute?  Make it in tiny little portions by using a muffin tin!  I saw a picture on pinterest (where else) that piqued my interest.

(source)

Obviously, I needed to do some work on the normal lasagna ingredients to make it lower in carbs and quite a bit healthier.  I opted to use zucchini instead of noodles, and it may have been the best decision ever.  I don’t think I’m going back to the noodly version (even Daniel agreed!).

Zucchini Lasagna Cups

1-2 medium zucchini thinly sliced

1 cup part skim ricotta cheese

1 cup low moisture part skim shredded mozzarella cheese

3 tbsp liquid egg whites (or one egg)

1/4 cup grated parmesan (optional)

your favorite pasta sauce – I used Classico Tomato Basil because it was what I had on hand, but next time I plan on using homemade – I think I used about 3/4 of a jar, but could’ve used only 1/2 the jar – I also added in one of my “life saving” basil cubes to the sauce

Preheat the oven to 350 degrees.

Start by spraying your muffin tins with cooking spray.

Combine ricotta with half of the mozzarella.  Season with garlic powder, Italian seasoning, salt, and pepper. 

Dot a little bit of sauce into the bottom of each tin.

Layer in 2-3 zucchini slices (I found that 3 worked best for me).

Top with a dollop of the cheese mixture.

Layer more zucchini slices, then top with remainder of sauce (about 1-2 tbsp per tin, depending on how saucy you like it).  Top with the other half of the shredded mozzarella. 

Bake at 350 (or is you have an oven like mine, set it on 225 and hope for the best) for 25 minutes.  Let cool, and then scoop out and enjoy! 

For some reason I can’t get my pictures to load, but I promise I’ll add them!  Plus, I don’t even have a picture of them after I plated…it was 9:45 by the time I got these out of the oven last night, and I quickly inhaled them (and burned my mouth).

Not only are these delicious, but they also have pretty outstanding nutritional stats, if I do say so myself.

1 serving (2 cups)

Calories – 182

Fat – 10

Carbs – 12

Protein – 15

Take into consideration that a normal serving of lasagna has 365 calories, 17 grams of fat, and 22 grams of carbs per serving.  To up the protein in this recipe, you could always add ground turkey or lean ground beef.  Try it out and let me know what you think!

So tell me…

What are some of your favorite food substitutions?

Broccoli Cheese Mini Frittatas

Happy Easter!

Last week, I told you that I had a vlog post coming for you.  I have debated putting it up on here, mainly because I think I sound like a total goob, but decided to post it anyway.  🙂

Some things to keep in mind as you watch this:

I had no plans of doing this, but I was messing with the camera on m-swag while waiting for my frittatas to cool, and somehow I ended up deciding to do a recipe post in this fashion.

I know I tripped over my words several times, but since I was just “winging it” I decided to leave it and not redo the whole video.

Apparently little frozen cubes of basil save my life…whatever that means.

Yeah.  I’m a dork.

Anyway – it’s basically the same recipe as this one, except I used broccoli and onions sauteed in Brummel & Brown yogurt spread.  You could sub in whatever vegetables you have on hand.

I’m excited that tomorrow I get to move on to Phase 2 of South Beach (even though I’ve kind of taken a break this weekend and have indulged in some sweet treats).  If you have any SB recipes (or low carb in general), please feel free to link them up in the comments!

I hope you are enjoying a beautiful Easter Sunday!

 

 

 


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