Cheesy Spaghetti Squash "Lasagna"

Do you smell what The Rock is cook...oh wait...I got a little excited. I made this bubbly, delicious lasagna goodness for Meatless Monday and I wish you could smell your screen!
(Go ahead and try to smell it...while your at it, tap the "share" button with your nose)


I was craving lasagna, but didn't want all those carbs that pasta has. So I used spaghetti squash in place of noodles. And it was delicious!!

This fits perfectly in my 8x8 baking dish. So if you're using a 9x13 or bigger, I suggest doubling the recipe.

BBQ Chicken Burrito Bowls

BBQ Chicken Burrito Bowls

Looking for a quick and easy meals for dinner or lunches? You found one!  These are so easy to make and are great as leftovers for lunches during the work week!

Delicious Cheesy Mashed Cauliflower

"Mashed cauliflower tastes similar to mashed potatoes, but with fewer carbs." I kept hearing this, but I was highly skeptical. So I tried them last night. They came out soooo yummy!!  Who knew?!  Delicious and Fluffy Mashed Cauliflower! Oh and I made them CHEESY!!

I was surprised at delicious these were!!  They weren't kidding!!  I actually like these better than mashed potatoes!! Do you know how difficult it was to stop myself from eating the whole pot?!  The only thing that saved me was telling myself I needed these for my lunches this week! 

Slow Cooker Quinoa Tex-Mex

Slow Cooker Quinoa Tex-Mex
Author: Chelsea

Prep Time: 15 mins
Cook Time: 3-4 hours
Servings:  6-8

Healthy Grab and Go Cheesy Egg Muffins

Healthy Grab and Go Cheesy Egg Muffins

Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put in it, making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.

Butternut Squash Veggie Bake

Butternut Squash Veggie Bake
from Greatist.com

Ingredients:

1 tablespoon vegetable oil
2 cups cubed butternut squash
1 teaspoon cumin
1 can (15 ounces) black beans, rinsed and drained
1 cup corn
1 tomato, chopped
1/2 lime, juiced
Salt
Pepper
1/2 cup shredded cheese
Tortilla chips, for serving
Sriracha, for serving (optional)

THAI SWEET CHILI PORK PIZZA

THAI SWEET CHILI PORK PIZZA


PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins

Sweet and spicy pizza with a quick and incredibly yummy homemade Thai chili sauce and juicy pork! This pizza is AMAZING!!!

Recipe type: Main Dish
Cuisine: Thai
Serves: 3-4

INGREDIENTS

1 homemade or store-bought pizza crust
1 cup sweet chili sauce (see recipe below)
2 cups shredded mozzarella cheese
2 cups shredded pork (use leftover pork or use slow cooker recipe below)
¼ cup cilantro leaves, roughly chopped
Garnishes: Chopped peanuts, and cilantro

AVOCADO BLACK BEAN ENCHILADAS

AVOCADO BLACK BEAN ENCHILADAS
 from Creme de la Crumb

PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins

Healthy and tasty enchiladas filled with seasoned black beans and creamy avocado slices, all covered in green chile enchilada sauce! Ready in 30 minutes!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Mexican
Serves: 3-4

BAKED CHEESY CHICKEN TAQUITOS

BAKED CHEESY CHICKEN TAQUITOS
from Creme de la Crumb 


PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins

Cheesy chicken taquitos, baked-not-fried, and topped with guacamole and pico de gallo!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Mexican
Serves: 3-4

INGREDIENTS

2 boneless skinless chicken breasts, pounded to ½ inch thickness
½ teaspoon garlic salt
½ teaspoon cayenne pepper
½ teaspoon onion powder
1 teaspoon cumin
8 6-inch corn or flour tortillas (see notes)
1 cup shredded mexican blend or cheddar cheese
guacamole
pico de gallo or salsa
optional: sour cream, chopped cilantro

SLOW COOKER CREAM CHEESE CHICKEN TAQUITOS

SLOW COOKER CREAM CHEESE CHICKEN TAQUITOS
 from Creme de la Crumb

PREP TIME
15 mins
COOK TIME
4 hours
TOTAL TIME
4 hours 15 mins

Creamy chicken taquitos made in a slow cooker, then rolled and baked til crispy! Soooo yummy and incredibly easy!!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4

Gluten-Free Grab and Go: Turkey, Broccoli, and Egg Muffins

Cheddar Egg Muffins

Mashed Potato and Cauliflower Casserole with Onion, Bacon and Swiss

Mashed Potato and Cauliflower Casserole with Onion, Bacon and Swiss

Active Time 15m
Total Time 1h 15m

8 servings

They had me at BACON!!

Since I volunteered to bring mashed potatoes to Thanksgiving, I'm thinking I should bring two dishes: simple mashed potatoes for the less adventurous and these potatoes!  Yum!!  

Keep it simple — instead of using two pots to cook the potatoes and cauliflower separately, we added the cauliflower to the boiling potatoes during the last 5 minutes of cooking, then drained and mashed them together. Less prep and cleanup equals more time to enjoy.

Caprese Stacks

Caprese Stacks

Choose beautiful, ripe tomatoes and fragrant, fresh basil for this satisfying snack. These also make a nice lunch when accompanied with a bowl of soup.

SERVINGS: 2

2 light (100-calorie) English muffins, split
1 medium tomato, cut into 8 thin slices
4 tsp sun-dried tomato bruschetta spread
4 slices (1 ounce each) fresh mozzarella cheese
¼ c fresh basil

1. PREHEAT the broiler. Toast the English muffins until lightly browned and quite crispy.
2. PUT the toasted muffin halves on a baking sheet. Place 2 slices of tomato on each. Top each with one teaspoon of the bruschetta spread and one slice of cheese.
3. BROIL the muffins for 3 to 5 minutes, or until the cheese is melted and starting to bubble. Garnish each muffin stack with fresh basil. Serve hot.

NUTRITION (per serving) (1 serving = 2 stacks) 280 cal, 15 g total fat, 8 g sat fat, 420 mg sodium, 27 g carb, 9 g fiber, 17 g pro, 40% calcium

Recipe from 400-Calorie Fix Cookbook by Liz Vaccariello with Mindy Mermann, RD, (published by Rodale, which publishes Prevention).

Cheesy Lemon-Pepper Dip

There's nothing like a dash of lemon-pepper to take cottage cheese to a level of flavor. Sometimes a shake of the wrist with a zippy seasoning is all you need to transform the same old snack.

SERVINGS: 1

1 c fat-free cottage cheese
½ tsp salt-free lemon-pepper seasoning
½ c baby carrots
½ c snow peas

Stir together the cottage cheese and lemon-pepper seasoning in a medium bowl. Serve with the carrots and snow peas for dipping.

NUTRITION (per serving) 140 cal, 17 g pro, 18 g carb, 0 g total fat, 0 g sat fat, 2 g fiber, 510 mg sodium

Recipe from The Belly Melt Dietfrom the editors of Prevention,(published by Rodale, which publishes Prevention)

Chicken Enchiladas

Thursday: Chicken Enchiladas

SERVING: 4

1½ c salsa
1 c cooked or canned black beans
1 c frozen corn kernels, thawed
1 tsp cumin
2 c diced chicken
2 oz reduced-fat pepper jack cheese, shredded
2 oz reduced-fat cheddar cheese, shredded
8 whole-wheat tortillas

1. HEAT oven to 375ºF. Coat 13" x 9" x 2" baking dish with cooking spray. Spoon ½ cup salsa in dish and set aside.

2. TOSS together beans, corn, cumin, and three-fourths cup salsa in bowl. Reserve ½ cup of bean mixture and set aside.

3. DIVIDE chicken, remaining bean mixture, and one-half cup of each cheese among tortillas. Roll up to enclose filling and arrange seam side down in dish. Spoon remaining salsa and reserved bean mixture over top.

4. COVER with foil. Bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake 10 minutes.

NUTRITION (per serving) 439 cal, 36.2 g pro, 45.6 g carb, 8 g fiber, 13.7 g fat, 7 g sat fat, 829 mg sodium, 5.1 g sugar