This weeks Fit Cuisine recipes are really good. We took some favorites and added a twist, we also used freshly made pasta that I infused with lemon and olive oil for the first time. When all was said and done I must say I was happy with the way everything came out...if you need some quick ideas for the week try one of the following out and let me know what you think. The Dessert for the week was portioned vanilla and chocolate cupcakes...made with applesauce/vegetable oil; egg whites and water. Frosted with Dark Chocolate Frosting and for a cute Valentine's Day touch I put colored jimmies on top. Cupcakes are great treats because all you need is one, and you feel completely satisfied. Soup: Tuscan Tortellini Stewp with Chicken Sausage Ingredients: 1 Package (Nature's Promise Italian Seasoned Sausage) removed from casing and chopped 1 Large Can of Plum Tomato (in Juice) 1 Zucchini (diced) 1/2 Eggplant (diced) 1 Squash (diced) 1 Cup Fresh chopped spinach 1 tsp Ms. Dash Italian Seasoning 1 Cup Fresh Tortellini 2 Cups Organic Low Sodium Chicken Broth 1 TBSP Garlic 2 TBSP Olive Oil In a soup pot saute olive oil, garlic and sausage together. Once your sausage starts to cook, which is quick because its chicken, add your can of plum tomatoes and break then apart. Let the whole thing come to a boil, for about 15-20 minutes. Add your sliced vegetables and chicken broth, along with your seasoning. Let the entire pot come to a boil again for about 10 minutes then lower the heat to a simmer for another 5. Make sure that your vegetable are cooked before you add the pasta. Let the past cook with the soup for about 5 minutes. Lower the heat and serve. I called this meal a Stewp because its thick and hearty like a stew but eats like a soup. It can be a complete meal with a side salad for lunch or dinner. It freezes well so you can make it in advance and reheat it. Stuffed Acorn Squash Ingredients: 3 Acorn Squash (or use however many you are serving) 1 package chopped Turkey Breast 1/2 tsp Minced Garlic 1/2 tsp Olive Oil 1/2 tsp Pesto 4 Vine Tomatoes (chopped) 1 cup Chopped Spinach 3 Tbsp cooked Quinoa 3-4 Tbsp Marinara Sauce Preheat the oven to 400 degrees. Take you acorn squash and slice them down the center, scooping out the seeds and taking the stringy flesh out. Place squash in the microwave for 3 minutes till slightly soft. Remove and let sit to the side to cool. Now take your saute pan and place your olive oil, garlic and ground turkey. Let the turkey cook till no longer pink. Put your pesto, spinach, quinoa, chopped tomatoes, and marinara to the mixture and stir together over medium heat. Let it blend together for about 5 minutes. Remove pan from heat and place your squash on a spray baking tray, scoop your mixture into the squash and place in the oven for about 20 to 25 minutes. Remove from the oven and serve. This was a total wing it recipe...I was trying to figure out what else I could stuff instead of peppers. I just love squash and thought why not Acorn. The first time I did this I only cut the tops off. This time I wanted to find an easy way to cook it and eat it, so I sliced it down the center. I also used ground turkey instead of sausage to lessen the salt. Really good so give it a shot. Place it with a side salad for extra greens. Bakes Zucchini Parmesan 6-8 Zucchini's sliced down the middle 1/2 package ground turkey 1 small container of Part Skim Ricotta cheese 2 Cups Low Moisture shredded Mozzarella 1/2 Jar of Marinara sauce 1 TBSP Garlic minced 2 TBSP Olive Oil Preheat oven to 400 degrees. Slice your zucchini down the center and set to the side. In a saute pan, brown up your olive oil, garlic and ground turkey till cooked through. In a bowl place your ricotta, and 4 Tbsp of marinara, mixing together. Spray a baking dish with nonstick spray, and coat the bottom with sauce. Start to layer your zucchini like you would lasagna, or eggplant. On top of the zucchini drop a few tsp of your ricotta, and your turkey along with the sauce and shredded cheese. You are going to repeat this pattern till you are all out of vegetables. Place it in the oven uncovered for 25-30 minutes and let it cool for about 5-10. Tips: This is not fried it is all baked. I served it with a whole grain roll, and a salad. Or you can serve it with brown rice, quinoa, whole grain pasta, whatever you like. Stuffed Chicken with Spinach, Roasted Red Pepper and Mozzarella Ingredients: 1 Package of Chicken Breasts 4-6 oz Balsamic Vinegar 1 tsp Ms. Dash (Tomato Basil Garlic Seasoning) Dash of Grated Parmesan Cheese 1 Small Bag Baby Spinach 1 Small Jar Roasted Red Pepper (rinsed) Fresh sliced Part Skim Mozzarella Cheese (Polly O) Preheat Oven to 400 degrees.Take your chicken breast and slice it butterfly style (not all the way through). Take your chicken and place it in a Ziploc bag. Using a mallet or a frying pan pound the chicken breast till it is thin. In a small bowl combine your vinegar, seasoning, and cheese, stir together. Take a basting brush coat your pounded butterflied chicken opened. Stack a few pieces of baby spinach, a small slice of roasted pepper, and your mozzarella to one side of your chicken. Fold the other half of the chicken and close (if you want you can seal it with a toothpick). Place your stuffed chickens on a PAM sprayed baking dish. If you have more dressing coat the rest of the pieces and bake. Total baking time is about 35 minutes. Lemon Infused Linguine Ingredients: 1 package fresh or boxed pasta 1 cup Lemon Juice 2/3 Cup Olive Oil fresh Basil Chopped 2 TBSP fresh Parmesan Cook your pasta according to package direction. Once it is cooked strain it and place into a bowl. Add the rest of the ingredients into the bowl and toss. That is all there is to it. The smell of the olive oil with the the lemon and cheese is amazing.