Bathing Suit Ready Spaghetti

 

 First preheat your oven at 400'
 

 

Then put your spaghetti squash in oven and bake for 45 minutes or as long as needed (you need to be able to put a knife through without a struggle)

 

 

Use ground turkey, has much less fat

 

 

Cook your turkey till fully brown ( I add some Italian seasoning and crushed red pepper)

Make sure you drain all oil after fully cooked

 

   I use Hunts pasta sauce because it has the least sugar

 

 

 Then add your sauce to your pot

 

 

 Keep a good eye on it and stir every few minutes so that it doesn't stick to the bottom of the pan :)

 

Then check the squash at this point

After the squash is cooked, you want to get a spoon and scrap out the center with all the seeds and slim. Then you want to scrap out the rest and it will look just like noodles. Then add that to the pot of sauce

Finishing touch, add some fat free cheese to add some cheesy flavor without all the fat 

 

 

 

 

 

Day 33:



Breakfast: 1 egg and turkey sausage

Snack: 2 tablespoons of peanut butter

Lunch: Turkey spaghetti squash

Snack:sunflower seeds

Dinner: Me and the bf went to one of our favorite Chinese buffets for dinner. I know you are probably thinking what the heck can you eat there. Well I did some research and tomorrow I will explain the best things for you eat. I had miso soup, broccoli, crab meat, peppered chicken, beef and jalapenos, bourbon chicken ( a spoonful of each meat)

 

45days

Stuffed Poblanos

 

Last night was a bit of a disaster. I went to cook my newest vegetarian recipe so that I could share with you and also so I would have lunch for a few days. But my blender had a malfunction and broke. ugh. I was able to still make my Stuffed Poblanos but I wasn't able to make the sauce outside of the Poblanos. I will still share the entire recipe, hopefully for someone it works out better for them, then it did me.

 

Ingredients

• 1 can (28 ounces) whole tomatoes in puree
• 1 jalapeno chile (ribs and seeds removed, for less heat), minced
• 2 small onions, chopped
• 3 garlic cloves (2 whole, 1 minced)
• coarse salt and ground pepper
• 1 can (19 ounces) black beans, rinsed and drained
• 1/2 cup yellow cornmeal
• 1 cup shredded pepper Jack cheese
• 1 teaspoon ground cumin
• 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

 

Directions

1. Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
2. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
3. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
4. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.

 



 

Day 32:

Breakfast: 2 eggs with fat free cheese

Lunch: the stuffed veggie poblanos chiles weres not very tasty, must have needed the sauce. So instead I made a salad at the salad bar. spinach, boiled egg, feta, mozzarella cheese, broccoli and balsamic vinaigrette

Snack: sunflower seeds
Dinner: turkey spaghetti (used spaghetti squash for noodles)

 

 

 

46days