3/4 cup (3 oz.) shredded part-skim mozzarella cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced garlic
1 (14.5 oz.) can stewed tomatoes, drained and chopped
3 cups cooked spaghetti squash
Cooking Spray
Directions
(Make sure you have cooked spaghetti squash before beginning this process).
Preheat oven to 450°
Heat olive oil in a large nonstick skillet over medium-high heat. Add zucchini and mushrooms. Saute about 10 minutes. Remove from heat. Stir in 1/4 cup mozzarella cheese, chopped parsley and next 4 ingredients.
Combine spaghetti squash and 1/4 cup cheese. Stir well. Spoon into a shallow 1 1/2 quart baking dish coated with cooking spray. Spoon tomato mixture over spaghetti squash mixture. Sprinkle remaining cheese over tomato mixture. Bake at 450° for 15 minutes or until bubbly.
Recipe adapted from Weight Watchers Cream of the Crop
1/2 cup (or less) shredded part-skim mozzarella cheese
Directions
Preheat oven to 375°.
In a small bowl, combine the first six ingredients.
Bake sliced eggplant about 10 minutes at 375 degrees. Turn on the broiler. Broil eggplant about 3-4 minutes until the top begins to soften and slightly brown. Turn slices over. Spoon Parmesan mixture onto each. Top with tomato. Sprinkle with mozzarella cheese. Broil 2-3 minutes longer or until cheese is melted.
Cooking time will vary based on the thickness of your eggplant slices. Cook until done throughout.
1 large sweet onion — peeled and cut into 1/2 inch wedges
2 cloves garlic — peeled and halved
1/2 tsp. dried thyme
1 tbs. extra virgin olive oil
1 can low sodium chicken broth — 14.5 oz.
1 can tomatoes — Italian style in juice
1 can corn kernels — drained
1/4 cup cilantro leaves, whole — or coarsely chopped fresh basil leaves for garnish
freshly ground pepper
Directions
Preheat oven to 400°
In a 13×9 inch baking dish, combine the peppers, onion, garlic, thyme, and olive oil and toss to coat the vegetables. Bake for 35 to 40 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Cool slightly. Stir in the chicken broth and tomatoes with juice. You can also use a jar of roasted red peppers, drained if you dont have fresh.
Working in batches, puree the mixture. Transfer the puree to a large saucepan over medium heat and bring to a simmer. Add the corn and simmer about 3 minutes, until heated through. Season to taste with pepper. Ladle into bowls, garnish and cilantro or basil, if desired, and serve.
When I make this, I use my immersion blender and puree it in the saucepan.
1 tsp. grated ginger (fresh or from a jar or refrigerated tube)
2 green onions, cut into 2-in. lengths and then into slivers
Freshly ground black pepper
Directions
In a large bowl, combine soy sauce, brown sugar, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.
Preheat oven to 375°. Lay out 4 pieces of aluminum foil, 6 to 8 in. long each. Put 1 piece of marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.
Lay packets on a foil or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 25-35 minutes depending on thickness of chicken.