Parm and Bacon Spagetti Squash!

I felt like having pasta and didn't want all of the carbs.... So this and spiraled zucchini are my go to veggie pastas. Spaghetti squash has a lighter flavor and goes well with meals that don't have an actual sauce.

Ingredients:
- one spaghetti squash
- 2 tsp olive oil
- salt and pepper
- grated parm cheese (light if you have it)
- basil leaves
- 4 pieces of bacon

1. Cut your squash in half and scoop out the seeds. Sprinkle each half with a tsp of oil and throw some salt and pepper on it. Place face down on a baking pan and cook at 400degF for 40 min.

2. While you're waiting for your squash, cook your bacon and chop it into squares.

3. Take your squash out and shred the innards and fill with bacon, basil, and cheese. Top with cheese and put back in the oven for 10 min.

4. Serve immediately!

5. Shred the squash with your fork some more to mix once you start eating. Add some more cheese if that's what tickles your fancy.

BBQ Chicken and caramelized onion grilled cheese!

I've been loving the panini maker this week. It's SO useful!

Ingredients:
- One sweet onion
- 3 chicken tenderloins
- 4 low carb wheat tortillas
- Cabot light sharp cheddar
-BBQ Sauce of your choice
- Pam



1. Cut your onion into rounds and toss in a pan with Pam, salt and pepper. Sauté until brown and caremalized.

2. Slice your chicken tenderloins thinly and cook those in a pan until golden brown. Once cooked through, toss in BBQ sauce.

3. Assemble your tortillas; Shredded cheese, onions, then chicken.

4. Stay Pam on your pan or panini maker and press or pan cook your tortillas.

5. This makes four which is technically four servings unless you have a hubby like mine and then it's 3 to 2 servings. (I only get one...)

6. Enjoy hot!!

Bacon, Egg, and Cheese Breakfast Boat

Breakfast for dinner is the BEST!

So this one is really easy and delicious.

Ingredients:
- Wheat Italian bread loaf
- 6 eggs
- 3/4 cup Cabot Light Cheese
- 7-10 pieces of low sodium bacon
- Salt and Pepper to taste

1. Set the oven to 350deg F. So I just nuked my bacon to cook it. Then I patted them down and chopped them into little squares.

2. At the same time, I mixed all of the eggs and shredded the cheese. Once the bacon was in cubes, I mixed that in too with the salt and pepper.

3. Then you have to make your boat! I cut a rectangle out of my bread and snacked on that while I filled my boat with the egg mixture.

4. I spread a little cheese on top and threw it into the oven for 35 minutes.

5. Viola! Yummmmmm.

Veggie Quesadillas with Goat Cheese and Pesto

So it's a new year and I'm now all married and slightly less busy!!! That means time to make actual meals and also blog about them! So to start the year off healthy.....

Ingredients:
- Small Zucchini
- Half an Onion
- Red Pepper
- 1/4 of a Squash
- 1/2 pack of Baby Bella Mushrooms
- Salt
- Pepper
- Pam
- Low Carb Tortillas
- 4 Tbsp Pesto
- 4 oz Goat Cheese
- 4-6 pieces of Tofu Chicken

1. Cut all of your veggies at an angle in order to get thin and long pieces for your quesadillas.

2. Coat your veggies in salt and pepper and lightly spray with Pam. Toss everything lightly.

3. Put all of your veggies in your panini maker or saute pan. Cook for 5-15 minutes depending on your heat source. (5-7 for the panini maker, 7-15 for your saute pan)

4. While your veggies are cooking, put pesto on half of your tortilla ad goat cheese crumbles on the other half.

5. Once your veggies are done, put them on the tortillas and fold them in half. Lightly wipe off your pan or panini maker.

6. Put your folders in your pan or panini maker and cook until the goat cheese is melted.

7. Serve immediately.

8. Enjoy your ooey gooey quesadilla that is 90% healthy!