Friday, September 18, 2009

Spaghetti Squash with Red Sauce

There are a million ways to cook squash, this is my favorite way to cook spaghetti squash.

First of all, you have someone you work with give you a squash.

Wash it on the outside and use your muscles to cut it in half lengthwise.
Scoop out all the strings and seeds (like cleaning out a pumpkin) Heat the oven to 350 degrees. In a 9x13 pan, pour about a half inch of water into the pan.

Lay the cleaned out squash, open side down, into the pan.

Cook in the oven for a about an hour, or until shred-able / scoopable.

When squash is done, take out of oven and remove the strands of squash.

They will be easy to scoop out and will begin to shred as you remove squash from the shell.

Santoreggia Rosso Sauce! (Savory Red Sauce)
½ cup chopped onion
1 bulb of garlic chopped
½ pound ground turkey burger
1 tablespoon steak seasoning
3 tablespoon dried oregano
2 tablespoons grated parmesan cheese
2 teaspoons garlic powder
1 can tomato paste
2 8 ounce cans of tomato sauce
1 can diced tomatoes

Sauté onion in evoo or cooking spray until translucent.
Roughly mix steak seasoning and burger and form small balls of meat. Add to cooked onions. Cook until golden, add garlic and sauté for 1 minute, moving mixture around.
Add all of the tomato products.
Stir in oregano, garlic powder and parmesan cheese. Reduce heat to low and simmer for 30 minutes – 2 hours. It only gets better.
Scoop red sauce over squash and serve! Yum!

Friday, September 11, 2009

Low Calorie Roasted Chicken Breast

I made this recipe up today, roasted chicken sounded so good to me so I wanted to find a way to make it lower calorie and healthy.


  • 1 large chicken breast, slipt into 2 pieces
  • 1/2 onion
  • 3 celery stalks
  • 3 carrots
  • 3 cloves of garlic, crushed
  • Herbs & Spices: thyme, salt, pepper, paprika


Pre-heat oven to 350 degrees.

Wash and trim veggies. Peel carrots. Slice carrots and celery into 3-4 inch sticks. Cut onion into 1 inch cubes.

Arrange veggies on the bottom of a shallow 9x13 baking dish. The veggies are going to work as a rack for roasting the chicken breasts.

Sprinkle veggies with salt, pepper, thyme and crushed garlic.

Season chicken breasts with thyme, salt, pepper and paprika.

Place seasoned chicken on top of veggie rack and add 1/3 cup of water to the bottom of the dish.

Cover with foil and bake for 30 minutes. Remove foil and back for an other 30 minutes.

If you eat half of this meal, you are looking at 246 calories (the chicken portion is huge, about 4 ounces) if you eat a third, there is only 167 calories.

Tuesday, September 1, 2009

Jalapeno Poppers

Jalapeno Poppers Made with Wonton Wraps and Baked Instead of Fried! These are crispy, spicy and super easy to make!


  • 1 Tablespoon diced jalapeno pepper (you can used fresh or bottled)
  • 3 Tablespoons cream cheese
  • 12 small wonton wrappers


Preheat oven to 400 degrees.

Prepare baking sheet by spraying with a coat of cooking spray.

Mix the diced peppers with cream cheese in a bowl.

Layout wonton wraps, scoop a teaspoon of filling in the corner of one side of the wrap.

Using water, seal the wrapper by coating one side with water (this works like a glue.) Turn the wonton into itself creating a triangle shape and finish sealing the poppers by crimping the side with a fork.

Put poppers on baking sheet and spray tops lightly with cooking oil.

Bake for 5 minutes, remove them from the oven and flip them over, put back in oven for another 3-5 minutes.You can make a bunch of these and freeze them. Just pull them from the freezer and put them in the oven when ever you like.