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!

Fontina Mac N Cheese Gnocchi with Basil Chicken Sausage

I have been super awful about posting things recently, being so busy with everything wedding!
But, I'm going to try to get better! So here's a great one to start back up again!

Ingredients! (for 2 servings)

- 16oz Sweet Potato/Whole wheat Gnocchi (I get mine at World Market)
- 1 Tbsp Corn Starch
- 1/3 Cup veggie or chicken stock
- 2/3 Tbsp Olive oil
- 1 clove garlic
- 1/3 cup Milk (I used lactose free)
- 3/4 Cup Fontina Cheese
- 1/2 Cup Cheddar Cheese (I used a Cheddar goat cheese - Sprouts)
- 1/4 Cup grated Parm Cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- Freshly chopped Basil as a topping
- Basil Chicken Sausage (I got it fresh from Sprouts)

1. Cook the Gnocchi according to the package.
2. While you're doing that, sear your sausage in a pan and cut into medallions.

3. Once your Gnocchi is floating, drain them and put them to the side.

4. Whisk the cornstarch and the stock together in a bowl until the cornstarch is dissolved.

5. Heat olive oil in a saucepan and add garlic for 1-2 minutes.

6. Start searing your sausage medallions while you wait for your oil to heat. Leave those on for 4 minutes a side or until nicely browned.
7. Stir the cornstarch mix into your saucepan with the garlic, and whisk.
8. Add the milk and whisk constantly until it reaches a boil then get it off the stove and add all of your cheese and season with salt and pepper!

9. Combine your gnocchi, sauce, and sausage in a large bowl or pan and toss to mix.

10. Serve with basil and .... nom nom nom.....

Persian Grilled Chicken with mixed veggies and Jasmine Rice

Ingredients: (6 servings)
- 1 cup greek yogurt
- 1/8 cup oil
- 3 Tbsp Garlic
- juice of 1 lemon
- 1 tsp Cumin
- 1 tsp Saffron (Soaked in 2 Tbsp hot water for 10 minutes)
- 1/2 tsp coriander
- 6 tenderloins

Mix EVERYTHING! Let marinate for 1-3 hours.

While that's marinating, chop up some veggies and put them in a little extra of the marinade.


Grill chicken and saute the veggies!

Make the Jasmine rice while the food is on the grill.

Serve and enjoy.

Grilled Teriyaki Pork Chops

Ingredients!

- 2/3 cups soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup rice vinegar
- 1Tbsp chopped garlic
- 2 tsp ground ginger
- 4-6 pork chops

Sides
- Couscous (I made with salt, pepper, and garlic)
- Broccoli

***** note***** This recipe needs marinating time :)

1. Combine everything but the pork chops in a saucepan.
2. Bring to a boil until the sugar has dissolved.

3. Let the sauce cool for about 30 minutes.

4. Put the pork into the sauce and place into the fridge for about 4-6 hours.

.......4-6 hours later......

5. Prepare your grill for the chops.

6. Pour the marinade into a pan and boil for 3 minutes.... use this to baste the pork on the grill.

7. While that pork is cooking, make your sides.

Enjoy!!!