- Breakfasts, Lunches & Dinners
- Sweet Snacks & Desserts
- Almond Crusted Tilapia
- Apple Stuffed Chicken Breast
- Asian Noodle Salad
- Asparagus Guacamole
- Breakfast Quesadillas
- Brown Sugar Brussel Sprouts
- Cauliflower Popcorn
- Cod and Shrimp with Fresh Tomato
- Cold Sesame Noodles
Crab & Avocado Salad- Deviled Eggs
- Drunken Shrimp*
- Edamame Dip
- Filet Mignon with Mushroom & Wine Sauce
- Fish In Foil
- Guacamole Soup
- Grapefruit Avocado Salad
- Jerk Chicken
- Light Guacamole and Chips
- Low-Carb Mashed Potatoes
- Mexican Chicken Burgers
- No-Pasta Pesto Lasagna
- Pesto Artichokes
- Protein Fortified Rice
- Pumpkin Soup
- Purple Cabbage Salad
- Quinoa Black Bean Salad
- Rice and Bean Salad
- Roasted Stuffed Peppers
- Sesame Teriyaki Turkey Burgers
- Spaghet-mi-not
- Spicy Pan Cooked Fish
- Stuffed Baked Potato
- Teriyaki Salmon
- Tuna & Bean Salad
- Turkey Burger
- Turkey, Spinach & Tomato Pita Pizza
- Vegetable and Bean Stew
- Walnut Meatballs
Spaghet-mi-not
By Sophie Pachella
Ingredients:
- 1 large spaghetti squash
- 1⁄4 cup parmesan cheese
- Flaxseed oil
- Any tomato pasta sauce (which does not contain high fructose corn syrup)
- Or: dry pesto powder mix – reconstituted with skim milk
Preparation:
Microwave squash for 15 minutes or until completely soft. Poke with fork all over first (this is important!). Turn occasionally in microwave. Cut open, get rid of the seeds, scrape all the squash into a serving bowl…mix with toppings above.
