Spaghetti Squash Casserole

1 spaghetti squash, halved lengthwise and seeds removed1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1% cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs

Preheat the oven to 400

Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.

Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.

To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.

Bake for 30 minutes, or until bubbly and heated through.

Courtesy of: Squash A Country Garden Cookbook

Crock Pot Sweet Garlic Chicken

4-6 chicken breasts

1 cup packed brown sugar 

2/3 cup vinegar (I used apple cider vinegar)

1/4 cup lemon-lime soda (diet or regular)

2-3 Tablespoons minced garlic

2 Tablespoons soy sauce

1 teaspoon fresh ground pepper

2 Tablespoons corn starch

2 Tablespoons water

Red pepper flakes (optional)

Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down.

Can be served over rice or noodles.

Courtesy of: Donna's Trimming to Skinny Support Group

Mini Pot Pies

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)
Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!

Courtesy of: Getting Skinny with Amanda

Jalapeno Popper Wontons

1 package refrigerated square wonton wrappers

1 8-ounce package cream cheese, softened

3 jalapenos, seeds and ribs removed, finely chopped

1/2 cup shredded cheddar cheese

Vegetable oil for frying

Coarse salt

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

 Courtesy of: Cassie Craves

Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Directions:

1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving.

Quinoa Pilaf with Corn and Jalapenos

To make this dish spicier, add the chile seeds.  Fresh corn is important for the flavor of this salad - don't substitute frozen or canned corn.

2 teaspoon olive oil

2 ears corn, kernels removed

1 onion, minced

salt and pepper

1 1/2 cups quinoa, rinsed and dried on a towel

1 1/4 cups low-sodium chicken broth

2 jalapeno chiles, stemmed, seeded, and minced

1 tomato, cored, seeded and chopped small

1/4 cup minced fresh cilantro

1 fresh lime

1.  Heat 1 teaspoon of the oil in a large saucepan over medium-high heat until shimmering.  Add the corn and cook until it begins to brown, about 5 minutes.  Transfer to a bowl and set aside.

2.  Add the remaining teaspoon oil, onion, and 1/4 teaspoon salt to the saucepan.  Cover and cook over medium-low heat, stirring occasionally, until onion is softened, 8 to 10 minutes.

3.  Stir in the quinoa.  Increase the heat to medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes.  Stir in the broth and jalapenos and bring to a simmer.  Reduce the heat to low, cover, and continue to simmer until the quinoa is transparent and tender, 16-18 minutes.

4.  Remove the pot from the heat and lay a clean folded kitchen towel underneath the lid.  Let sit for 10 minutes, then fluff the quinoa with a fork.  Stir in the cooked corn, tomato, cilantro, and lime juice.  Season with salt and pepper to taste and serve.

CRISPY CHICKEN COSTOLLETA

CRISPY CHICKEN COSTOLLETA
(Recipe copycat from the Cheesecake Factory)

Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Zest of 2 Lemons
1 1/2 cups Panko bread crumbs
2 T. freshly grated Parmesan
2 eggs, whisked with 2 T. water
3 T. flour
1 t. ground pepper
1 t. kosher salt

1. Preheat oven to 200 degrees.
2. Zest two lemons. Bake zest for about 5 minutes until dry.
3. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.
4. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
5. Heat 2 T. olive oil and 1 T. butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.

Lemon Sauce
2 garlic cloves, finely minced
1 T. canola oil
2 C. heavy whipping cream
1 T. Dijon mustard
1/4 C. plus 1 T fresh lemon juice
1/8 C. chicken stock
Kosher salt
Freshly ground pepper
1 T. unsalted butter

1. Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes.
2. Add whipping cream and boil until reduced by one-third.
3. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
4. Remove from heat and stir in butter until melted.

Serve chicken with lemon sauce and mashed garlic potatoes. Serves 4.