Twice Baked Spaghetti Squash w/Ground Turkey

Ingredients
1 spaghetti squash
1can reduced fat cream of mushroom soup
1/2 T chopped garlic
1/2 T dried minced onion
1 t Italian seasoning
1/2 t black pepper
3 wedges laughing cow cheese wedge
9 oz bag baby spinach, sauteed and wilted (or 10oz frozen spinach, thawed and dried)
7 oz canned sliced mushroom
3/4 C shredded part-skim mozzarella cheese
1.2 lb ground turkey

Directions
1. Preheat oven to 375°
2. Microwave squash for 3-4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.
3. Fill a 9x13 baking pan with 1/2in of water and place squash halves in the pan, cut side down. Bake until tender, about 40 minutes.
4. Brown ground turkey.
5. Remove pan but leave oven on. Use a fork to scrape squash strands. Place strands in a strainer to drain excess moisture. Pat dry, if needed. Transfer to a large bowl and cover to keep warm.
6. Drain water from the baking pan and place the hallow squash halves back in the pain.
7. In a medium bowl, thoroughly mix soup, garlic, minced onion, Italian seasoning, pepper, and cheese wedges, breaking the wedges into pieces as you add them.
8. Add soup mixture to spaghetti squash strands. Add spinach, mushrooms, and turkey, and thoroughly mix.
9. Evenly divide mixture between the hallow squash halves. Sprinkle with mozzarella.
10. Bake until filling is hot and cheese has melted, 15-20 minutes.

Makes 4 servings.

Ground Turkey and Eggplant Lasagna

Ingredients
2 Small/medium eggplants, sliced length wise
1 container (approx. 1.25lbs) of ground, lean turkey
4-5 chicken sausages, wrapping removed and ground up in processor
3 carrots, grated
1 zucchini, grated
1 onion, diced
14oz can tomato sauce
14oz can diced tomatoes
1 T italian seasoning
8oz mushrooms
1 T (or less) of minced garlic
Coconut oil
Salt & pepper to taste
2 C Soy shredded "cheese" (or regular cheese if you prefer)
(I know the ingredients list looks scary, but it's SO easy!)

Directions
Preheat oven to 400°F.

Lay eggplant slices in a single layer on 2 pan sheets. Brush both sides with melted coconut oil and sprinkle with salt & pepper. Bake in the oven for 10 minutes, flip, and bake for another 10 minutes. Cut away the eggplant skin.

Lower the oven temperature to 350°.

Saute the mushrooms in a teaspoon of coconut oil until all of the liquid is evaporated and they begin to slightly brown, about 7 minutes. Season with a little bit of salt & pepper. Right before you're about done with the mushrooms, add the garlic and saute for a few more minutes. Place into large bowl.

Mix the turkey, sausage, carrots, zucchini, and onion. Brown in a skillet.

In the same large bowl that you placed the mushrooms in, mix the turkey mixture with tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper.

Grease a square baking dish. The first layer will be the turkey mixture. Then add the cheese. Followed by the eggplant. Continue this cycle until you're done and all you have left is cheese to sprinkle on the top. Bake for 30 minutes, or until cheese begins to bubble and brown.

Makes 8 servings
Cals: 298; Carbs: 19; Fat: 13; Protein: 29; Sodium: 842 (you can reduce this by using low sodium canned products and/or freshly diced tomatoes); Sugar: 8

Bacon Wrapped Chicken Thighs

Ingredients
4 chicken thighs
8 slices of bacon
1/2 T chipotle powder
1/2 T smoked paprika
1/2 T salt
2 t black pepper

Directions
Preheat oven to 375*F

Mix the spices together.

Sprinkle the thighs with half of the spice blend.

Wrap each thigh with 2 slices of bacon.

Sprinkle the remaining spice blend.

Bake for about 45 minutes or until juices run clear.

Nutrition
Cals: 186 (per thigh); Carbs: 0; Fat: 12; Protein: 19; Sodium: 357

Turkey Bacon Breakfast Rolls

Turkey Bacon Breakfast Rolls
Ingredients
1 can Pillsbury crescent seamless dough 
5 slices cooked turkey bacon, crumbled
1/2 t dried thyme

Directions
1. Preheat the oven to 350°F.
2. Line a baking sheet with foil & spray with nonstick cooking spray.
3. Place the dough on a cutting board and unroll into a rectangle.
4. Place the bacon strips on the dough them sprinkle the thyme.
5. Roll the dough back into its original shape.
6. Cut into 1/2 inch thick slices and place on baking sheet.
7. Bake for 15 minutes or until just golden in color.

Makes 12 rolls.

Nutritional Info
Calories: 74.6; Fat: 3.5g; Sodium: 255mg; Carbs: 8g; Fiber: 0g; Protein: 1.8g

Buttery Garlic Spaghetti Squash & Turkey Meatballs in Red Sauce

Buttery Garlic Spaghetti Squash
Ingredients
1 spaghetti squash
1/4 C Brummel & Brown butter
2 t garlic powder
Salt to taste

Directions
1. Roast spaghetti squash in the oven & then use fork to "strand" it. (Cut spaghetti squash in half. Scoop out seeds. Bake in 400° oven for 40-60 minutes, depending on how large your squash is. Look for it to turn soft or brown a little on the edges. Use a fork to "scoop out" the innards. It will become strands.)
2. Mix butter, garlic powder, and salt in a bowl with the squash until butter is melted.

My spaghetti squash yielded 6 1-cup servings.

Nutritional Info
Calories: 81.1; Fat: 3.8g; Carbs: 12g; Protein: 1.5g ; Sodium: 864mg; Fiber: 2.4g

Turkey Meatballs
Ingredients
12 oz lean ground turkey
2 eggs
1 t oregano
1 t thyme
1 t dried parsley
1 t minced garlic
1 t salt
1 slice of bread, crumbled

Directions
1. Preheat oven to 400°F.
2. Line a baking sheet with foil & spray with nonstick cooking oil.
3. Mix all ingredients together.
4. Form into little balls & place on cooking sheet.
5. Bake for 20-30 minutes, until meatballs begin to brown.

Makes approximately 32 meatballs.

Nutritional Info (for each meatball)
Calories: 22; Fat: 1g; Sodium: 89mg; Carbs: 1g; Fiber: 0g; Protein: 2.6g

Red Sauce
Ingredients
1/2 C onion
1 t minced garlic
15oz can tomato sauce
14.5oz can diced tomatoes
2 T tomato paste
1/4 C fresh basil, chopped
2 t Italian seasoning

Directions
1. In a sauce pan, cook onion until soft. Then add minced garlic and cook until aromatic.
2. Add tomato sauce, dicedt omatoes, tomato paste, basil, and Italian seasoning. Allow to simmer for 5 minutes.
3. Add meatballs to sauce and allow them to simmer for 8-10 minutes before serving.

Makes approximately 6 1/3 C servings.

Nutritional Info
Calories: 53; Fat: 0.3g; Sodium: 623mg; Carbs: 12.3g; Protein: 2.2g; Fiber: 3.1g

Stuffed Turkey Burger & Breaded Yam Fries

Stuffed Turkey Burger
Ingredients
6oz ground lean turkey
2 laughing cow cheese wedges
1 egg
1 t thyme
1 t oregano
1 t dried parsley
1 t minced garlic
1 slice of bread, crumbled

Directions
1. Mix all ingredients, except cheese wedges, together.
2. Form into 2 patties.
3. Squish each cheese wedge into a coin shape. Place on top of the patties.
4. Cover the cheese wedge with the excess turkey meat from the patties.
5. Grill. Enjoy.

Makes 2 patties.

Nutritional Info
Calories: 267;  Fat: 15.1g; Sodium: 1635mg; Carbs: 10.5; Fiber: 1.7g; Protein: 24.4g

Breaded Yam (or sweet potato) Fries
Ingredients
3 small yams
3/4 C bread crumbs
1 large egg
2 egg whites

Directions
1. Preheat oven to 400°F.
2. Peel yams & then cut them into fry strips.
3. Mix the egg and egg whites together in one bowl. Have a separate bowl for the breadcrumbs.
4.  Cover a baking sheet with foil & spray with nonstick cooking spray.
5. Dip yams in the egg mixture, then in the breadcrumbs, and then lay them on the cooking sheet.
6. Once all yams have been dipped, bake them in the oven for 30 minutes on one side. Take them out, flip them, and then bake for another 30 minutes.

Makes approximately 4-5 servings.

Nutritional Info
Calories: 149; Fat: 2.4g; Sodium: 414mg; Carbs: 24.3 g; Fiber: 2.2g; Protein: 7.5g

Butternut Squash Mac 'N Cheese

Ingredients
1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)
1 cup vegetable or chicken broth
1 1/2 cups unsweetned original almond milk
Pinch of nutmeg
Pinch of cayenne pepper
3/4 teaspoon salt
Freshly ground black pepper
12oz Brown Rice Pasta
1 cup shredded extra-sharp cheddar cheese
4 tablespoons Parmesan cheese, grated
1/2 cup part-skim ricotta cheese
2 tablespoons breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray, for baking pan

Directions
1. Preheat oven to 375 degrees Fahrenheit.
2. Bring a large pot of water to a boil.
3. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 10 minutes. Remove from heat.
4. Add noodles to boiling water; cook according to package instructions, about 8 minutes.
5. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
6. Drain pasta, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
7. Coat a 9x9 inch baking dish with olive oil spray and pour in the noodle mixture.
8. In a small bowl, combine breadcrumbs, remaining parmesan, and oil; sprinkle evenly over noodles.
9. Cover with foil, and bake 20 minutes.
10. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

Serves 8.

Calories		178.1
Total Fat		4.7 g
	Saturated Fat	1.9 g
	Polyunsaturated Fat	0.2 g
	Monounsaturated Fat	1.3 g
Cholesterol		9.5 mg
Sodium		349.3 mg
Potassium		324.0 mg
Total Carbohydrate		25.3 g
	Dietary Fiber	3.0 g
	Sugars	0.4 g
Protein		9.0 g