A little dinner inspiration for your week! Spaghetti Squash lasagna 🍝
2 small spaghetti squash (about 1 1/2 pounds each)
2 teaspoons olive oil
(8-ounce) package fresh baby spinach
1/2 cup part-skim ricotta cheese
1/8 teaspoon salt
2 ounces shredded part-skim mozzarella cheese,
1/2 lb 93% lean ground turkey
1 1/2 cups lower-sodium marinara sauce
1 ounce Parmesan cheese, grated (about 1/4 cup)
1. Cut each squash in half lengthwise. Scoop out seeds. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands.
2. Heat a large skillet over medium-high heat. Add oil to pan. Add spinach; cook until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese together and remove from skillet.
3. Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned. Add sauce; cover, reduce heat to medium, and simmer 4 minutes.
4. Mix in spaghetti squash into skillet. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Cook until cheese is melted.
Makes 4 Servings
Trying out something new for Sunday Meal Prep…
So easy… portobello mushrooms cooked for 5 minutes at 400. Top with spinach, crushed tomatoes, cherry tomatoes, and cheese and bake for 20 minutes!! So good!!
Do you struggle with overeating? Emotional eating? Can’t stick to your plan? What do you do when you’ve fallen off track? 🤔
I just went live in my client group because I get this question a lot!!!
I ate ALL the food
This weekend was a disaster
I fell off my plan
Should you cut calories?!
My answer: ABSOLUTELY NOT!
The more you try to overcompensate for it, the more likely it is to continue to happen again 🍭
So what to do?! Eat normally, make good choices, stick your plan, drink lots of water, MOVE, but don’t overdo it, and most importantly, listen to your body!
Clean Eating Pad Thai with ALL the veggies!! 🥕🥒
No noodles required 🍝
So here’s the RECIPE:
In a skillet saute zucchini noodles, mushrooms, and carrots.
While cooking stir in 1 tbs. natural peanut butter, 2 tbs. low sodium soy sauce or coconut aminos.
Top with crushed peanuts and enjoy!
Bell Pepper Nacho Boats!! YUMMMMMMMM!! Enjoy!
1 pound lean ground turkey
1 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher or sea salt
3/4 cup salsa, no sugar added
1 cup grated cheddar cheese, reduced-fat
3 bell peppers
Remove seeds, core, and membrane from bell peppers then slice each one into 6 vertical pieces where they dip down. Set sliced bell peppers aside.
Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it’s pink color and is cooked through. Drain off any fat.
Preheat oven to 375 degrees.
Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.
NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add filled nachos, cover tightly with foil and bake 15 minutes.
Remove from the oven and add additional toppings, If desired.
Optional ingredients: sliced Jalepeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.
Makes 18 Nacho Boats
Source: Skinny Ms