Category Archives: Recipes

Weight Watcher Girl – Cheesy Pizza Cabbage Casserole

Early last year I was introduced to the Weight Watcher Girl blog…. and I love it! She has an amazing transformation!!! You have to check out her videos on her YouTube Channel.

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As soon as I saw her posting about her cabbage casseroles… I knew I wanted to try them!!! I finally got around to it tonight and it was soooo good! You can get the full recipe by clicking here…  Cheesy Pizza Cabbage Casserole

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It is really good!!! I’ve already stored the leftovers for lunches this week! :)

Vegan Quinoa & Sweet Potato Chili

Back in January, I hosted a “Healthy Eats” Recipe Exchange at my house. I am always looking for new and healthy ideas…

I am a pretty routine person, so I have to force myself to venture out where the kitchen is concerned. My friend Pam shared this dish and I loved it! I’m not a huge meat eater… so it’s cool to know that I’m getting a protein dish minus the meat! :)

I’m not a big fan of cooking….. so it’s always an adventure….

Recipe provided by Pam ….

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Gearing up for the big event… Hahaha!!!

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Easy to follow steps…

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And the final result was amazing!!! Definitely something I can add into my regular routine. I like to make meals ahead of time and store them in the freezer for quick options throughout the week! This definitely works for that purpose!

If you would like to share recipes or get ideas… join us on our Facebook group….  “Healthy Eats” Recipe Exchange!

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Cucumber, Tomato, and Onion Salad

Ingredients

1 1/2 cup(s) cucumber(s), thinly sliced
1 1/2 cup(s) tomato(es), Roma or other fresh variety, sliced or cubed
1/2 cup(s) (chopped) onion(s), chopped
6 tsp SPLENDA® SPLENDA No Calorie Sweetener
1/2 cup(s) red wine vinegar
1/2 cup(s) water
1 tsp dried dill weed

Instructions

  • Place cut up vegetables into a glass bowl.
  • Mix remaining ingredients together and pour over vegetables.
  • Refrigerate at least one hour (longer is better).
  • Serve with a slotted spoon so that liquid remains in the bowl. Yields about 2/3 heaping cup per serving.
  • Note: This recipe was selected by our staff from the Community Recipe Swap.
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Spaghetti Squash

I learned out to prepare spaghetti squash a few years ago and I have really come to rely on this vegetable.  It’s a great way to bulk up a recipe and get in extra veggies!  My favorite way to use it is under my turkey chili… but it’s also good with soups and used as traditional spaghetti.
First, I cut the spaghetti squash in half lengthwise…
and scoop out the center/seeds…
Place upside down in dish and fill with approximately an inch of water…
Cover with saran wrap and microwave between 10 and 12 minutes…
(Or bake upside down on cookie sheet for 45 minutes at 350F)
Scoop out the spaghetti squash…
Roni made a great video post on exactly how to prepare it…. Click Here!
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Parsnip Fries

Making fries out of vegetables is FUN!

 

Peel them like you would a carrot…  and slice them into strips…

 

Spray pam on a lined cookie sheet…  and the tops of the “fries”…

Add a little pepper and kosher salt

 

Bake in the preheated oven at 425F for approximately 35-40 minutes, depending on thickness, flipping halfway through…

 

Taa-daaaah!