Tuesday, February 11, 2014

Cauliflower Alfredo Sauce

 I tried this recipe from A Pinch of Yum, and I must say that I am very pleased on how it turned out! It was nice and creamy and had a great mild flavor to it. I can see how this sauce could be used in a number of recipes involving green beans, cauliflower "rice", shiratake noodles, zucchini noodles, etc . Or with shrimp or chicken!

I did modify the recipe so thought it would meet Medifast guidelines, but not by much. I am also thinking about adding a laughing cow cheese wedge to my serving next time, to thicken it up. It would also help me use up the rest of my healthy fat.

I hope you enjoy the recipe as much as I have!


Straight from the blender!


The sauce served over diced chicken and spaghetti squash.


Look at that creamy goodness!

 I stored the left overs in these Rubbermaid containers. Just put one serving (1/2 cup) of sauce in each container and then freeze. That's it! When you are ready to eat, thaw and re-heat.

Cauliflower Alfredo Sauce

Ingredients:
1 tbsp garlic, minced (3 Condiments)
1 tbsp light Land O' Lakes butter with canola oil spread (1 Healthy Fat)
3 cups cauliflower florets - I used frozen (6 Greens)
1 1/2 cups water
1 1/2 cups lower sodium vegetable or chicken broth or water to limit your salt intake (1 1/2 Condiments for broth)
1/2 tsp salt (2 Condiments)
1/4 tsp black pepper (1/2 Condiment)
1/4 cup unsweetened almond milk (1/4 Condiment)
1 tbsp Kraft grated Parmesan cheese (1 Condiment)

Directions:
Saute garlic with butter in a large non-stick skillet over low heat. Cook for several minutes until garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Set aside.

Bring the water or broth to a boil in a large pot. Add cauliflower and cook 7 to 10 min or until fork tender. If using frozen cauliflower, follow the cooking time on the back of the package. Do not drain.

Use a slotted spoon to transfer cauliflower to a blender. Add 1 cup of the cooking liquid, garlic/butter, salt, pepper, almond milk and Parmesan cheese to the blender. Blend or puree the sauce for several minutes or until smooth. Serve hot!

Makes about 3 cups or 6 (1/2 cup) servings)

1 Green, 1 and 1/3 Condiments, and 1/6 Healthy Fats per 1/2 cup serving

*Add a laughing cow cheese wedge, if desired to increase your healthy fat serving. 1 light laughing cow cheese wedge is 1/2 a healthy fat.

* I made it a meal by adding 1/2 cup sauce, 1 cup spaghetti squash and 6 oz of chicken (which needs 1 healthy fat). 


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Saturday, October 26, 2013

Spicy Tomato Shrimp with Zucchini Pasta

Do you want to make sure you are getting your water in? Then have a dish that is spicy! Well, this dish isn't extremely spicy, but it has just enough heat to make me grab my water. You can adjust the crushed red pepper as needed but don't be a wimp!

I really like this recipe. The flavors of the different ingredients taste delicious together and reminds me of a yummy Italian dish! Tomatoes, zucchini, garlic, basil and shrimp make a delicious meal. Add the little bit of crushed red pepper and oh my... it really adds some oomph to your dish.


First you need to gather your ingredients!


Heat olive oil with garlic over medium high heat until garlic is lightly browned.


Add your zucchini. I used a Paderno spiral slicer that I got from Amazon. I absolutely love it! It takes a minimal amount of time to slice the zucchini and they make the dish look so pretty :) Not too mention... clean up s a breeze!


Stir in the tomatoes. As the tomatoes cook with the zucchini, water is released from the zucchini. It will make a wonderful tomato sauce. The best part is that you don't have to add too many condiments since the tomatoes are already seasoned with Italian seasoning.


Then you add your shrimp. I used the frozen shrimp that I thawed out. It was already cooked, peeled, deveined and tails removed. I only used 7 oz because I didn't cook the shrimp long in the sauce so it only shrunk a little. If you want to add more shrimp to make sure you get the full 7 oz, please do so.


Add the fresh basil and crushed red pepper. I love fresh basil with tomatoes! Yum!


Simmer for an additional 5 minutes to make sure all the flavors fuse together.


Dinner is served!

Spicy Tomato Shrimp with Zucchini Pasta

Ingredients:
2 tsp olive oil (2 Healthy Fats)
1 clove garlic, minced (1 Condiment)
1/2 cup zucchini, chopped or spiral sliced (1 Green)
1 cup Great Value Italian diced tomatoes (2 Greens)
7 oz shrimp, cook, peeled and deveined (1 Lean)
1/4 tsp crushed red pepper flakes (1/2 Condiment)
1 tbsp fresh basil, chopped (1/16 Condiment)

Directions:

In a medium sized skillet, add 2 tsp olive oil and garlic over medium high heat. Saute garlic until lightly brown.
Add zucchini and cook for 2 to 3 min or until zucchini is slightly soft.
Stir in the diced tomatoes and shrimp.
Sprinkle fresh basil and crushed red pepper over the mixture and simmer for an additional 5 minutes or until basil is wilted and heated thoroughly.

1 Serving with 1 Lean, 3 Greens, 1.56 Condiments, and 2 Healthy Fats




Interested in trying Medifast?


If you use my code, SANDY56, and sign up for Medifast Advantage when you order $250+, you’ll receive 56 free Medifast Meals and free shipping! You’ll receive 28 free meals with your first Medifast Advantage order and ANOTHER 28 free meals with your next order! This offer is only valid if you enroll in Medifast Advantage, and it’s limited to one per customer. It’s not valid with prior purchases, any other promotions or discounts, or for Medifast Ready-to-Drink Shakes.



Not ready to enroll in Medifast Advantage? You can use code SANDY28 to receive 28 free meals with your purchase of over $250. Limit one per customer. This offer is limited to new customers only and not valid with prior purchases, Medifast Advantage, or any other promotions or discounts.


Both codes expire on 12/31/13. See website for complete details on program and discounts. Consult your physician before beginning a weight-loss program.

Disclosure: I receive free product in order to evaluate and comment on my experiences on the Medifast Program. Medifast products and the Medifast Program are not intended to diagnose, treat, cure, or prevent any disease or illness. Any medical improvements noted while on the program are related to weight loss in general, and not to Medifast products or programs.
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Tuesday, October 22, 2013

Baked Kale Chips

I have been crazy busy since I started my new real estate career, which is why my Face Book page and my blog have been neglected. After going to school to get my license, I didn't realize you had to take more classes! Well, you don't really have to take your post licensing classes right away like I did, but you do have to take them within a year from getting your license. But.... because I wanted to learn more, I decided to take them early. There are not only post licensing classes, but continuing education classes as well, which by the way, I am taking a scattered day or two over the next few months. Actually, I am taking one this afternoon!

Where does my weight loss stand? I have been losing between a pound to 2 pounds a week although I have to confess, I gained 3 pounds this week. That was more because I wasn't prepared. I would forget to bring my meals with me and resort to purchasing meals that weren't Medifast friendly or eating what was offered to me at that time. Preparation is key and I realize that now. I decided to plan out all m meals, including my Medifast meals the night before. It makes it so much easier on days that I have to run out the door. Lesson learned :)

I have been hearing about kale chips for some time, but never got around to making them until now. I never thought I would get a delicious treat out of these green veggies, but boy was I surprised! They were crispy but very delicate, almost to the point of being crumbly. They had a nice salty flavor but you don't have to use just salt. I think I am going to try garlic and parmesan next time or possibly a little soy sauce for an Asian flavor. Variety is key for me. The more variety I have, the more easier it is for me to stay on plan. I will also tell you that they are extremely addictive and just like potato chips... you can't eat just one, at least I can't!

I did learn not sprinkle too much sea salt on the chips because the cooking process gives them a salt like taste as they get crispy so give easy on any spices or flavorings you decide to use. Besides, we have to watch our condiments :)


These kale chips are wonderful for movie night! My husband and I enjoyed these yummy snacks the other night while my son and dog definitely wanted a piece of the action too! My son was more interested in the texture, crumbling these chips between his fingers, while my dog just loves to eat EVERYTHING! For a night of entertainment, these were sure easy to make!


Separate the kale leaves from the thick stem. Then tear the kale into pieces or you can cut them with a knife. I used my fingers. No need to make the leaves pretty.


Wash the leaves in water and let them air dry or you can use a salad spinner to dry them faster. Then I laid the leaves down on a parchment lined cookie sheet.


Sprayed one side lightly with olive oil cooking spray and then sprinkled with sea salt. Bake at 350 degrees for about 10 to 15 min. I turned the leaves halfway and sprayed the other side lightly with cooking spray but I didn't put anymore salt. I was afraid it would get too salty and I am so glad I didn't add the extra salt because it came out perfect!


Cook until the edges start to get a light brown color, but don't burn them. Burnt chips don't taste very good.


Baked Kale Chips

Ingredients:
1 1/2 to 2 cups kale broken into pieces
or you a bunch of kale and measure out 1 1/2 cups when cooked (3 Greens)
Olive oil cooking spray (1 Healthy Fat)
sea salt

Directions:

Preheat oven to 350 degrees.
Line a non-insulated cookie sheet with parchment paper. 
With a knife, remove the leaves from the stems and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner.
Lay the kale on the prepared cookie sheet in single layers.
Spray lightly with olive oil cooking spray.
Lightly sprinkle sea salt on the leaves. A little goes a long way.I just sprinkled the salt on one side.
Halfway through, turn the chips over and lightly spray the leaves with cooking spray.
Bake until the edges are brown but not burnt, 10 to 15 min.
Watch closely so they don't burn! Try 10 min first and add more time if needed.

How to store them:
Your best option is to store them in a dry paper bag at room temperature. If they're less crispy the next day, dry them out a bit in the oven at a low temperature (175 F) for 15 minutes.
Over time, the chips will absorb moisture from the air, so a batch will probably last a few days (a week at the most).

 Try experimenting with various spices such as smoked paprika, garlic, Italian spices, parmesan cheese, etc.

1 Serving with 3 Greens and 1 Healthy Fat (olive oil cooking spray)
Condiments will vary depending on what you use.


Click Here to Print


Interested in trying Medifast?

If you use my code, SANDY56, and sign up for Medifast Advantage when you order $250+, you’ll receive 56 free Medifast Meals and free shipping! You’ll receive 28 free meals with your first Medifast Advantage order and ANOTHER 28 free meals with your next order! This offer is only valid if you enroll in Medifast Advantage, and it’s limited to one per customer. It’s not valid with prior purchases, any other promotions or discounts, or for Medifast Ready-to-Drink Shakes.


Not ready to enroll in Medifast Advantage? You can use code SANDY28 to receive 28 free meals with your purchase of over $250. Limit one per customer. This offer is limited to new customers only and not valid with prior purchases, Medifast Advantage, or any other promotions or discounts.

Both codes expire on 12/31/13. See website for complete details on program and discounts. Consult your physician before beginning a weight-loss program.

Disclosure: I receive free product in order to evaluate and comment on my experiences on the Medifast Program. Medifast products and the Medifast Program are not intended to diagnose, treat, cure, or prevent any disease or illness. Any medical improvements noted while on the program are related to weight loss in general, and not to Medifast products or programs.
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Sunday, October 13, 2013

Unstuffed Cabbage

I am always searching for those quick and easy recipes to make and this one had comfort food written all over it! I love stuffed cabbages, but they can be a little time consuming to make and this recipe was way more easier to prepare! No stuffing required! Ground beef, tomatoes and cabbage always make a wonderful combination and will be great served on a cool or cold day.
 
This recipe does call for 1/2 tsp of cinnamon, but I used only 1/8 tsp. A 1/2 tsp seemed a bit over powering for me. I think the 1/8 tsp left just a hint of cinnamon, which is just the way I like it. You can always leave it out if you don't care for cinnamon in your meats. Cook the ground beef and chop the cabbage the night before and you can have this recipe made in less than 30 minutes. I will definitely be making this recipe again!
 
 
Brown your lean ground beef and weigh out 25 oz cooked.
 
 
Add chopped cabbage to the 25 oz of cooked ground beef.
 
 
Then add the diced tomatoes, vinegar and water.
 
 
Next add the spices.
 
 
Stir until combined, bring to a boil, and then cook over low heat for about 30 minutes.
 
 
Divide into 5 equal portions. This is a great meal to freeze for later!
 
Unstuffed Cabbage
 
Ingredients:
25 oz 93% lean ground beef, cooked (5 Leans)
1/2 tsp onion powder (1 Condiment)
1/2 tsp garlic powder (1 Condiment)
4 cups cabbage, chopped (8 Greens)
2 (14.5 oz each) cans Great Value Italian diced tomatoes (7 Greens)
1 tbsp. cider vinegar (1/2 Condiment)
1/8 tsp ground cinnamon (1/4 Condiment)
1/2 tsp ground black pepper (1 Condiment)
1 tsp sea salt (4 Condiments)
1 packet splenda or stevia - optional (1 Condiment)
1/2 cup water
 
Directions:
 
Combine cooked ground beef with cabbage, diced tomatoes, vinegar and water over medium high heat.
 
Add  garlic powder, onion powder, cinnamon, black pepper, salt and splenda. Bring to a boil. Cover and simmer for 30 minutes or until cabbage is tender. Divide into 5 equal portions.
 
 
5 Servings with 1 Lean, 3 Greens, 1.75 Condiments per serving (No Healthy Fat required)
 
 

 
Interested in trying Medifast?


If you use my code, SANDY56, and sign up for Medifast Advantage when you order $250+, you’ll receive 56 free Medifast Meals and free shipping! You’ll receive 28 free meals with your first Medifast Advantage order and ANOTHER 28 free meals with your next order! This offer is only valid if you enroll in Medifast Advantage, and it’s limited to one per customer. It’s not valid with prior purchases, any other promotions or discounts, or for Medifast Ready-to-Drink Shakes.

Not ready to enroll in Medifast Advantage? You can use code SANDY28 to receive 28 free meals with your purchase of over $250. Limit one per customer. This offer is limited to new customers only and not valid with prior purchases, Medifast Advantage, or any other promotions or discounts.

Both codes expire on 12/31/13. See website for complete details on program and discounts. Consult your physician before beginning a weight-loss program.

Disclosure: I receive free product in order to evaluate and comment on my experiences on the Medifast Program. Medifast products and the Medifast Program are not intended to diagnose, treat, cure, or prevent any disease or illness. Any medical improvements noted while on the program are related to weight loss in general, and not to Medifast products or programs.
 

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Sunday, October 6, 2013

Crock Pot Chili

One of my favorite meals to eat in the Fall and Winter is chili! I cant say that it is cold here in the desert yet, but it is never too early to start looking for a great recipe. Besides, I am always in the mood to try a new chili recipe and this one sure did hit the spot. Hubby thought so too :)


With the addition of diced tomatoes, tomato sauce, green peppers and spices... this chili has quickly become a favorite of mine. What is great about this recipe is that it uses the crock pot. Now who doesn't like their crock pot? If you don't have one, I urge to get one! Since starting my new career as a Realtor, I just don't always have the time to stand by the stove and cook all day so these crock pot recipes are a life savior! Being a mom and having a career definitely keeps me busy!


To save time... I cook the ground beef the night before. I like to cook the green peppers with the ground beef but you don't have to do it that way if you don't want to. You can always throw them in the crock pot with all the other ingredients because they will soften up in the crock pot.


This is halfway through the cooking process. Mmmmm the house smells sooooo good!


A yummy bowl of chili waiting for me by the end of the day!

Crock Pot Chili

Ingredients:
25 oz cooked 93% lean ground beef (5 Leans)
2 cans (14.5 oz each) Great Value Italian diced tomatoes (7 Greens)
1/2 cup Great Value natural tomato sauce (2 Greens)
1/2 cup water
1/2 cup green peppers, diced (1 Green)
1/2 tsp garlic powder (1 Condiment)
1 1/2 tbsp. chili powder (8 Condiments)
1 tsp cumin (2 Condiments)
1/2 tsp black pepper (1 Condiment)
3/4 tsp salt (3 Condiments)
1 packet splenda or stevia - optional (1 Condiment)

Directions:
Combine all ingredients in a crock pot.
Cook on LOW for 8 hours.

5 Servings with 1 Lean, 2 Greens (need 1 more Green per serving such as 1/2 cup green beans or 1 cup lettuce), 3.2 Condiments and no Healthy Fat required




Interested in trying Medifast?

If you use my code, SANDY56, and sign up for Medifast Advantage when you order $250+, you’ll receive 56 free Medifast Meals and free shipping! You’ll receive 28 free meals with your first Medifast Advantage order and ANOTHER 28 free meals with your next order! This offer is only valid if you enroll in Medifast Advantage, and it’s limited to one per customer. It’s not valid with prior purchases, any other promotions or discounts, or for Medifast Ready-to-Drink Shakes.

Not ready to enroll in Medifast Advantage? You can use code SANDY28 to receive 28 free meals with your purchase of over $250. Limit one per customer. This offer is limited to new customers only and not valid with prior purchases, Medifast Advantage, or any other promotions or discounts.

Both codes expire on 12/31/13. See website for complete details on program and discounts. Consult your physician before beginning a weight-loss program.

Disclosure: I receive free product in order to evaluate and comment on my experiences on the Medifast Program. Medifast products and the Medifast Program are not intended to diagnose, treat, cure, or prevent any disease or illness. Any medical improvements noted while on the program are related to weight loss in general, and not to Medifast products or programs.
 
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Tuesday, September 24, 2013

Buffalo Chicken Spaghetti Squash

 Here is a simple dish if you enjoy eating Frank's hot sauce on EVERYTHING!

My hubby is a huge fan of Frank's so he really enjoyed this dish. I thought it was just okay so I may make it again just because he liked it. The best part for me was the mozzarella cheese, but then again... I LOVE cheese! If you don't want to add the cheese, just use 6 oz of cooked chicken so you can get your full Lean for the day. I used ranch dressing so that I could add a healthy fat for the chicken, but another idea that I may try next time is using two light laughing cow cheese wedges as a healthy fat. I would just stir it into the spaghetti squash mixture to give it a creamy texture. Leave out the ranch dressing if you decide to do this. Definitely worth a try! Hmmmm.... I think I am going to try it with the laughing cow cheese next week! I'll keep you posted!


The ingredients! The spaghetti squash and chicken are already prepared. I just grilled the chicken and chopped it up into pieces. If you would like a tutorial on how to cook spaghetti squash, you can check out this post Spaghetti Squash with Chicken and Pesto.


In a skillet, add the spaghetti squash, cabbage and spices.


Add the chicken and Frank's hot sauce.


Mix it all up until it is combined.


Put the mixture on a plate. Top it with yummy mozzarella cheese! Then drizzle with ranch dressing.

Buffalo Chicken Spaghetti Squash

Ingredients:
1 cup cooked spaghetti squash (2 Greens)
1/2 cup cabbage, chopped - Use tri color cole slaw mix and take out the carrots to save time (1 Green)
4.5 oz of grilled, baked or cooked chicken breasts, chopped into pieces (3/4 Lean)
1/4 tsp garlic powder (1/2 Condiment)
1/8 tsp onion powder (1/4 Condiment)
2 tbsp Frank's buffalo hot sauce (1 Condiment)
2 tbsp light ranch dressing (1 Healthy Fat)
1/4 cup reduced fat mozzarella cheese, shredded (1/4 lean)

Directions:

In a non-stick skillet, add spaghetti squash and cabbage over medium high heat.
Toss the veggies with the garlic and onion powder.
Add the chicken and Frank's hot sauce and stir until combined and heated thoroughly.
Put the mixture on a plate and top with shredded mozzarella cheese.
Let the cheese melt or microwave for about 30 seconds to speed up the melting process.
Drizzle ranch dressing on top.

1 Serving with 1 Lean, 3 Greens, 1.75 Condiments, and 1 Healthy Fat per serving




If you use my code, SANDY56, and sign up for Medifast Advantage when you order $250+, you’ll receive 56 free Medifast Meals and free shipping! You’ll receive 28 free meals with your first Medifast Advantage order and ANOTHER 28 free meals with your next order! This offer is only valid if you enroll in Medifast Advantage, and it’s limited to one per customer. It’s not valid with prior purchases, any other promotions or discounts, or for Medifast Ready-to-Drink Shakes.


Not ready to enroll in Medifast Advantage? You can use code SANDY28 to receive 28 free meals with your purchase of over $250. Limit one per customer. This offer is limited to new customers only and not valid with prior purchases, Medifast Advantage, or any other promotions or discounts.


Both codes expire on 12/31/13. See website for complete details on program and discounts. Consult your physician before beginning a weight-loss program.


Disclosure: I receive free product in order to evaluate and comment on my experiences on the Medifast Program. Medifast products and the Medifast Program are not intended to diagnose, treat, cure, or prevent any disease or illness. Any medical improvements noted while on the program are related to weight loss in general, and not to Medifast products or programs.
 
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Wednesday, September 11, 2013

Tiramisu Milkshake

This a great way to enhance the flavor of the cappuccino, especially if you like chocolate :) It is called a Tiramisu Milkshake, but I think it reminds me more of a Chocolate Frappuccino. The original recipe calls for 2 tbsp of chocolate syrup, but it was way too sweet for me so I only used 1 tbsp. Sooooo much better!



Tiramisu Milkshake

Ingredients:

1 package cappuccino mix (1 Meal)
1/2 cup water
1/2 cup crushed ice
1 tbsp Walden Farms Chocolate Syrup (1/2 Condiment)

Directions:

Put all the ingredients in a small blender and blend for about 15 seconds.

1 Medifast Meal and 1/2 Condiment





Are you interested in trying the weight loss program I am doing? Medifast has some deals for you! 

 
If you use my code, SANDY56, and sign up for Medifast Advantage when you order $250+, you’ll receive 56 free Medifast Meals and free shipping! You’ll receive 28 free meals with your first Medifast Advantage order and ANOTHER 28 free meals with your next order! This offer is only valid if you enroll in Medifast Advantage, and it’s limited to one per customer. It’s not valid with prior purchases, any other promotions or discounts, or for Medifast Ready-to-Drink Shakes.

Not ready to enroll in Medifast Advantage? You can use code SANDY28 to receive 28 free meals with your purchase of over $250. Limit one per customer. This offer is limited to new customers only and not valid with prior purchases, Medifast Advantage, or any other promotions or discounts.

Both codes expire on 12/31/13. See website for complete details on program and discounts. Consult your physician before beginning a weight-loss program.

Disclosure: I receive free product in order to evaluate and comment on my experiences on the Medifast Program. Medifast products and the Medifast Program are not intended to diagnose, treat, cure, or prevent any disease or illness. Any medical improvements noted while on the program are related to weight loss in general, and not to Medifast products or programs.


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Saturday, September 7, 2013

Spaghetti Squash with Chicken and Pesto

This past week wasn't a great week for me. I blame it on the holiday. I couldn't possibly blame myself... now could I? I gained 2 pounds this past week but I am happy to report that I already lost those 2 pounds. Thank goodness! Now if I could lose a pound or 2 more by Monday then I would be ecstatic! I will keep you posted!

Now for the recipe!


I really love pesto, but it can be high in fat (although it is a good fat) when you purchase it in the grocery store. I used to make my own pesto using olive oil, basil, parmesan cheese and pine nuts, but I found it to be difficult incorporating the olive oil without the desire to use more than I was allowed on the Medifast plan. You may already know this, but you can only have up to 2 teaspoons of olive oil when having the leanest lean such as tilapia and only 1 tsp when having a leaner lean such as chicken. Now I don't know about you, but 2 teaspoons just isn't enough for my spaghetti squash :)

This recipe uses everything but the olive oil. In place of olive oil, Italian dressing is used. Ken's Steakhouse makes a wonderful basil and romano dressing that is perfect for this recipe.


Using this dressing instead of olive oil, allows you to use 2 tablespoons instead of 1 teaspoon for chicken as one healthy fat! The more the merrier!



I used my magic bullet to make the pesto sauce. First I added the dressing.


Then I added the chopped fresh basil.


Finally, I added the parmesan cheese, pine nuts and garlic.


Blend away until you get that desired consistency.


Yum! Look at that creamy goodness! Set aside until ready to use.

Spaghetti squash is one of those veggies that make a wonderful alternative to pasta. I love the slight crunch and sweetness of this veggie. Actually, I use it quite often when I am craving a pasta substitute. You can't go wrong with only 40 calories and 8 grams of carbs per 1 cup! Not to mention it is sooooo easy to prepare. The microwave is my preferred cooking method.


First, poke some holes around the spaghetti squash so steam  can be released. Otherwise, your spaghetti squash just might explode in your microwave! You can use a knife but I used a metal skewer. Place the squash on a plate and microwave in 3 minute intervals, turning the squash around between intervals so that the squash can cook more evenly. You know when it is done when it begins to get soft. Mine usually takes between 9 to 11 minutes, depending on the size of your squash.


 Let the squash cool before handling. Cut the squash in half lengthwise.


Scoop out the seeds with a spoon and discard.


Make sure you remove all the excess strands and the seeds.


Scrape the inside of the squash with a fork to loosen the spaghetti strands into a bowl or plate.


Spaghetti squash noodles!


Gather all your ingredients together... 2 1/2 cups prepared spaghetti squash, 9 oz of grilled or baked chicken chopped into pieces, 1/2 cup Italian diced tomatoes (not pictured) and 1/3 cup shredded reduced fat mozzarella cheese (not pictured). You don't have to use mozzarella cheese but I am a firm believer in cheese making everything taste better :) If you want to leave the cheese out, then you would use 12 oz grilled or baked chicken.



Spray a nonstick skillet with cooking spray and add the spaghetti squash, chicken and pesto over medium high heat. Toss the squash and chicken with the pesto sauce until evenly coated. I added the diced tomatoes at the last minutes. Divide the mixture into two portions and sprinkle with mozzarella.


Spaghetti Squash with Chicken and Pesto

Ingredients:

For Pesto:

1/4 cup Kens Steakhouse Lite Northern Italian with Basil and Romano Dressing (2 Healthy Fats)
1/2 cup fresh basil, chopped (1/2 Condiment)
2 tbsp grated Kraft parmesan cheese (2 Condiments)
40 pine nuts (1 Condiment)
1 garlic clove (1 Condiment)

10 oz grilled or baked chicken (1 2/3 Lean)
1/3 cup shredded reduced fat mozzarella cheese (1/3 Lean)
2 1/2 cups spaghetti squash strands, cooked (5 Greens)
1/2 cup Great Value Italian diced tomatoes, drained (1 Green)

Directions:

To make pesto, combine all the ingredients for the pesto in a small blender or food processor. I used my magic bullet. Blend until desired consistency. Set aside.

Lightly spray a non-stick skillet with cooking spray and heat over medium-high heat. Add spaghetti squash, chicken and pesto. Stir until combined and heated thoroughly. When heated, toss in the diced tomatoes. Divide the mixture into two portions. Sprinkle the mozzarella cheese between the two portions. Enjoy!

2 servings with 1 Lean, 3 Greens, 2.25 Condiments and 1 Healthy Fat per serving


Are you interested in trying the weight loss program I am doing? Medifast has some deals for you! 


If you use my code, SANDY56, and sign up for Medifast Advantage when you order $250+, you’ll receive 56 free Medifast Meals and free shipping! You’ll receive 28 free meals with your first Medifast Advantage order and ANOTHER 28 free meals with your next order! This offer is only valid if you enroll in Medifast Advantage, and it’s limited to one per customer. It’s not valid with prior purchases, any other promotions or discounts, or for Medifast Ready-to-Drink Shakes.


Not ready to enroll in Medifast Advantage? You can use code SANDY28 to receive 28 free meals with your purchase of over $250. Limit one per customer. This offer is limited to new customers only and not valid with prior purchases, Medifast Advantage, or any other promotions or discounts.


Both codes expire on 12/31/13. See website for complete details on program and discounts. Consult your physician before beginning a weight-loss program.


Disclosure: I receive free product in order to evaluate and comment on my experiences on the Medifast Program. Medifast products and the Medifast Program are not intended to diagnose, treat, cure, or prevent any disease or illness. Any medical improvements noted while on the program are related to weight loss in general, and not to Medifast products or programs.
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