Baked Spaghetti

This is a first for Fit Cuisine, and lets just say I was very happy with the results. It is easier to prepare then lasagna, and actually has a lot of flavor. It is fun to make as well.

Ingredients:

1 Box Whole Grain Spaghetti
1 Package of Ground Turkey
1 TBSP chopped Garlic
dash of Italian seasoning
1/3 cup chopped onions
1 can diced tomatoes
1 Package of low moisture Mozzarella
1 Jar of your favorite Marinara Sauce of fresh
Olive oil

Preheat the oven to 400 degrees. In a saute pan heat your garlic, onions, and oil and add your ground turkey. Cook until it is no longer pink, add your canned tomatoes, and simmer for about 5 minutes. Cook up your pasta according to box. Take a baking dish and coat the bottom with oil, add a little marinara sauce. Take your cooked pasta and layer a bit on the bottom, then take a scoop of your turkey and layer it on top of the pasta, followed by a bit more sauce and mozzarella. Continue this pattern till you finish the pasta, turkey and sauce. Finish the top off with cheese, and bake in the oven for about 30 minutes, remove and let it cool. Serve with a side salad and enjoy.

Italian Style Hubby Beef Stir Fry

Ingredients:

1 Package of lean beef tenders
8 oz of Whole Grain Pasta
1 zucchini diced
1/3 cup chopped cherry tomatoes
1 cup fresh broccoli
2 cups fresh baby spinach
1 TBSP minced garlic
2 TBSP vegetable oil
dash of Parmesan cheese
dash of Italian seasoning
2-3 oz of Light Italian Dressing (All Natural)


Take a skillet and saute your oil and garlic, toss in your beef, broccoli, and zucchini letting it all cook together on medium low heat. Cook up your whole grain pasta according to the box. Drain and set aside till your vegetables are tender and meat is cooked through. Toss in your tomatoes and spinach stirring together for about 5 minutes, or until spinach wilts. Add your pasta, cheese, and Italian dressing stir together, simmer for 5 minutes and serve.

This is a great 1 pot complete Meal...Enjoy!

Healthy Ladies Lunch Party Menu

Starter:
Chilled Berry Soup

Ingredients:

1 Cup of Vanilla Soy Milk
1/3 Cup Orange Juice
2 Cups Unsweetened Strawberries (partially thawed)
1 TBSP Sugar or Substitute
1 tsp chopped fresh mint or basil (optional)
1 Pint of fresh Strawberries for garnish


In a blender or processor, place your soy milk, orange juice, strawberries, and sugar. Pulse or blend for 30 seconds till smooth, then add mint or basil, pulse again for 10 seconds and serve. Top each cup with a strawberry and enjoy.

Tip: This is a great appetizer or palette cleanser, before a meal.
Entree:
Honey Dijon Baked Salmon


Ingredients:

Salmon Filets
2-3 TBSP Dijon Mustard
1-2 tsp Honey or Agave
Salt and Pepper to taste
Pam Non-Stick Cooking Spray

Preheat the oven to 400 degrees. Take a baking dish and either line it with non stick foil or spray it with PAM. Take your mustard, honey and pepper combine it together, place on top of your fish and bake for 15-20 minutes. Remove and serve.


Mango and Strawberry Salad with Goat Cheese



Ingredients:

1-2 heads of Romaine Lettuce Chopped
1 bag mixed greens
1/4 cup chopped mangos
1/4 cup chopped strawberries
1 small can of mandarin oranges not in syrup and drained
2 TBSP chopped walnuts
2 TBSP dried craisins
3 TBSP crumbled goat cheese

In a large bowl add your chopped lettuce, mangos, strawberries, drained oranges, walnuts and craisins. Toss together, and add your crumbled goat cheese. Serve and enjoy.

Tip: With this salad you can add your favorite light vinaigrette (here we used a Mango dressing), or fresh squeezed lemon.

 
Dessert:
Chocolate Chip Ice Cream Sandwiches



1 Package of refrigerated cookie Dough (any of your favorite brand, here we used a Whole Foods All Natural Cookie)
1 (½ gallon) container of your favorite low fat ice cream or yogurt (vanilla, or chocolate)
½ cup mini chocolate chips
½ cup crushed walnuts


Cook the refrigerated dough according to package. Once they have chilled take your ice cream and scoop 1-2 TBSP onto the cookie. Place another cookie on top of the ice cream. Now you have a sandwich. Take your 2 toppings and roll the outside of the cookie over it so it gets a nice coating of chips and nuts. If you are eating them right away then do so; if you are making them in advance then place all the sandwiches on a baking tray and place in the freezer for ½ hour to 40 minutes and then serve.

Healthy New Vegetarian Meals

So over the past few weeks I have been trying to get the family to eat less meat and increase vegetables and fruit. So this weekend my mother and I decided to make up a bunch of healthy recipes for our friends and family to share. Hope you enjoy them as much as we did; plus all of the meals made for excellent lunches and leftovers.

Chick Peas and Spinach

1 can of Chick Peas rinsed and drained
1 bag (1 lb) frozen chopped spinach
3-4 Fresh plum tomatoes
2 TBSP olive oil
1 TBSP garlic
1 TBSP grated Parmesan cheese

In a saute pan, heat up your garlic, and oil for about 3 minutes. Add your bag of spinach and cook through, then toss in your can of garbanzo beans, and tomatoes. Let the whole thing cook together for about 10 minutes. Remove from heat, sprinkle with cheese and serve.

Tip:
This dish can be served cold or hot, using fresh spinach or frozen. A great vegetarian meal.


Tomato and Mozzarella Salad

5-6 Tomatoes chopped
1 Ball of fresh Buffalo Mozzarella diced
2 TBSP fresh Basil
2-3 tsp of balsamic vinegar

Take all your dry ingredients and place into a salad bowl, toss your balsamic and chill in the refrigerator for about 1/2 hour. Remove and serve.

Tips:
This is a really clean flavored dish. If you wanted you could toss in whole grain pasta and make it a salad to go along for a BBQ. LOVE this dish.