Veggie Spaghetti

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1/2 Yellow Onion (diced)
• 6 Cloves of Garlic (diced)
• 1 cup Broccoli Flowerets (chopped into bite-size pieces)
• 3/4 cups Carrots (chopped into thin moons)
• 3/4 cups Fresh Spinach (coarsely chopped)
• 1 jar Spaghetti Sauce
• 2 cups Spaghetti Squash

 

Directions      

1.	Prep all of the ingredients.
2.	Place EVOO into a large pot over medium heat. Add garlic and onion. Sautee for two minutes or until translucent.
3.	Add sauce and heat for 5 minutes.
4.	Add broccoli, carrots, and spinach. Stir all ingredients together. Cover and let the sauce simmer for 30 minutes, stirring occasionally.
5.	Prepare pasta according to package ingredients.
6.	Place strained noodles on plate, ladle sauce on top.

Recipe adapted from here.

Tuna Stuffed Tomatoes

5 oz chunk light tuna in water, drained

½ lemon, juiced

¼ avocado, diced

½ Tbls fresh dill, chopped

2 medium tomatoes

salt and pepper to taste

Cut the tops off of two tomatoes and scoop out the seeds and the core with a spoon. Set aside.

Combine tuna, lemon juice, avocado, dill, salt and pepper.

Spoon into tomatoes and serve.

 

Recipe from here

Prosciutto Wrapped Asparagus

1 lb or 1 large bunch asparagus
4 slices bacon (be sure it's compliant!) or prosciutto
1 tbsp olive oil
1/8 tsp salt
1/8 tsp pepper

Preheat oven to 400. Wash and pat dry the asparagus. Separate into four equal sized bunches. Wrap each with bacon, overlapping the bacon as little as possible. This will prevent undercooked parts of the bacon and allow as much fat to render as possible. Use a toothpick if necessary on the underside of each bunch to help hold the bacon together. Lay each bunch on a slotted pan or use a cooling rack on top of a cookie sheet (this allows the fat to drip away from the bacon). Drizzle with olive oil. Place in the oven for 8-10 minutes or until the bacon is cooked well and the asparagus is crispy. Sprinkle with pepper and salt to taste and enjoy!

Serves 4

Recipe by @cookathomemom

Chicken and Mashies

Ingredients: For Sides 3 oz. cubed red potato (1 - 2 small potatoes), not peeled 1 1/2 cups chopped cauliflower 1 1/2 tbsp. fat-free sour cream 1 tbsp. fat-free nondairy liquid creamer (like Coffee-mate's) Dash salt, or more to taste 1 1/2 cups frozen broccoli florets 1 tsp. dry country-style/white gravy mix (like McCormick's) Dash black pepper, or more to taste Optional: reduced-fat Parmesan-style grated topping For Chicken 1 strip center-cut or turkey bacon 6 oz. raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness Dash each salt & black pepper, or more to taste 1 tbsp. BBQ sauce (about 45 calories per 2-tbsp. serving) 2 tbsp. shredded reduced-fat cheddar & Monterey Jack cheese (or 4-cheese blend) 1 tbsp. diced tomato 1 tbsp. chopped scallions Directions: In a covered microwave-safe bowl, nuke potatoes & cauliflower with 2 tbsp. water for 6 minutes, until very tender. Drain any excess water. Add sour cream, creamer, & salt. Mash well. If you like, add more salt. Cover to keep warm. Nuke broccoli in a covered microwave-safe bowl with 2 tbsp. water for 4 minutes, until thawed & hot. Drain excess water. Cover to keep warm. Cook bacon per package directions (without added fat). Halve & set aside. Season chicken with salt & pepper. Bring a pan sprayed with nonstick spray to medium heat. Cook chicken for 5 minutes per side, until cooked through. Turn heat off, but keep chicken in the pan on the stove. Top with BBQ sauce, bacon, & cheese. Cover and let cheese melt. Combine dry gravy mix with 1/3 cup water in a microwave-safe bowl. Nuke for 2 minutes. Stir well. Nuke for 1 - 2 more minutes, until thickened. Season with pepper, stir well, and set aside. Plate mashies & veggies, reheating if needed. Spoon gravy over mashies. If you like, sprinkle veggies with Parm-style topping, salt, and/or pepper. Plate chicken, and top with tomatoes & scallions. Eat! MAKES 1 SERVING

Serving Size: entire meal

Calories: 468

Fat: 8g

Sodium: 1,010mg

Carbs: 39g

Fiber: 9g

Sugars: 12.5g

Protein: 52g

POINTS® value 9*

Recipe Source