Cheesy Mexican or Italian Spaghetti Squash Casserole

Wednesday, August 24, 2011

I have been back on plan for one week now and have lost 3.4 lbs this week! Yay! It is great to be back and losing weight again. My scale is finally going in the right direction! I am still suffering from these terrible headaches which I hope will go away soon. I usually get them when I re-start, but it doesn't last this long! Usually they last for only a few days.  Maybe my body is trying to tell me to make up my mind on whether to stay on plan or not lol. Anyways, I decided to challenge myself with a Halloween challenge since Halloween happens to be one of my favorite holidays! I hope to lose over 17 lbs by Halloween. I know I can do it! I even changed my ticker to reflect my goal for Halloween. I will update it regularly and it can be found under "Medifast Info" tab. Anyone else doing any challenges to keep them motivated?




Now for the recipe that I am currently in love with! I had some spaghetti squash left over from the lo mein recipe I made the other day so I thought I would try a cheesy Mexican flavored dish. If you love cheese, then you are going to love this dish! With the addition of Rotel tomatoes, laughing cow cheese, shredded Mexican cheese and some taco seasoned chicken... this dish surely satisfied my craving for something Mexican and cheesy. This recipe is sure to be a hit with the family and a great way to get the kiddies to eat their veggies! This dish can easy be doubled or tripled so that you can have leftovers for the next day. I love laughing cow cheese and all the varieties it has to offer. I will say that nutrition support does not recommend this type of cheese, but if you want to incorporate it into the plan then you can count 2 wedges of light cheese as 1 healthy fat. Also, scroll down to the bottom of the Mexican recipe and you will find another variation if you are craving Italian. The Italian variation uses almost all of the same ingredients but different flavors. Yes! There are two variations of this recipe so enjoy!


Cheesy Mexican Chicken Spaghetti Squash Casserole

Ingredients:
1 cup prepared Spaghetti Squash Strands (2 Greens)
1/2 cup diced Rotel Diced Tomatoes, drained (1 Green)
2 Light Laughing Cow Queso Fresco and Chipotle Cheese Wedges (1 Healthy Fat)
1/4 cup 2% reduced fat Mexican Cheese, Shredded (1/4 Lean)
7 oz raw Chicken Breasts, cubed - should yield 4.5 oz cooked (3/4 Lean)
1 tsp low sodium Taco Seasoning Mix (1 1/2 Condiments)
1 tbsp water

Directions:
Preheat oven to 350 degrees. Prepare spaghetti squash by oven or microwave. For tutorial, please go HERE.

Spray a nonstick skillet with cooking spray. Add chicken, taco seasoning mix and water. Cook chicken until chicken is no longer pink and cooked thoroughly. Make sure you have 4.5 oz of chicken when cooked. If you desire more shredded Mexican cheese, then use 1/2 cup Mexican cheese and only 3 oz chicken when cooked. Set aside.

Saute 1 cup spaghetti squash, rotel tomatoes and laughing cow cheese wedges until cheese is melted.
Pour squash mixture in a small casserole dish. Spread cubed chicken over the top. Sprinkle shredded cheese over chicken. Bake for 7 to 10 minutes or until cheese has melted. Serve.

*Laughing cow cheese is generally not recommended on the Medifast program, but if you wish to incorporate it into the plan then 2 light wedges are considered 1 healthy fat.

1 Serving with 1 Lean, 3 Greens, 1 1/2 Condiments and 1 Healthy Fat per Serving




Here is another variation of the recipe which is just as good if you are craving an Italian type pasta dish!


Cheesy Italian Chicken Spaghetti Squash Casserole

Ingredients:
1 cup prepared Spaghetti Squash Strands (2 Greens)
1/2 cup diced Italian tomatoes - less than 5 g carbs per serving., drained (1 Green)
2 Light Laughing Garlic and Herb Cheese Wedges (1 Healthy Fat)
1/4 cup 2% reduced fat Mozzarella or Italian Cheese Blend, Shredded (1/4 Lean)
7 oz raw Chicken Breasts, cubed - should yield 4.5 oz cooked (3/4 Lean)
1 tbsp Wishbone Light Italian Salad Dressing  (1.5 Condiments)
2 tsp Parmesan Cheese, grated (2/3 Condiment)

Directions:
Preheat oven to 350 degrees. Prepare spaghetti squash by oven or microwave. For tutorial, please go HERE.

Marinate chicken in Italian dressing if desired. Spray a nonstick skillet with cooking spray. Add chicken and cook until chicken is no longer pink and cooked thoroughly. Make sure you have 4.5 oz of chicken when cooked. If you desire more shredded Italian cheese, then use 1/2 cup cheese and only 3 oz chicken when cooked. Set aside chicken.

Saute 1 cup spaghetti squash, Italian diced tomatoes and laughing cow cheese wedges until cheese is melted.

Pour squash mixture in a small casserole dish. Spread cubed chicken over the top. Sprinkle shredded cheese and then Parmesan cheese over the chicken. Bake for 7 to 10 minutes or until cheese has melted. Serve.

*Laughing cow cheese is generally not recommended on the Medifast program, but if you wish to incorporate it into the plan then 2 light wedges are considered 1 healthy fat.

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


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