SingerGirlJen

So, I’m in this band.  We’re called Sellout and it’s a bunch of musicians that decided that the artistic integrity of playing original music doesn’t pay quite as well as playing cheesey covers from the 70s, 80s and 90s for drunk people.  It’s fantastic!

We get some really cool gigs, we’ve played at the Horny Toad at Lake Ozark on the same stage that the likes of Willie Nelson and Randy Travis (the only 2 I can think of right now) have graced as well.  But this weekend was pretty cool.  We opened for Jefferson Starship in Junction City, KS on Saturday night.  I personally had absolutely no clue who this band was until I heard them sound check.  They playing Jane, Sarah, and the tune from Mannequin!  Neat.

Next month, we get to play (another) wedding but this one is unpaid!!  We have really made it now!

So, I whined for a month about no one ever reading my blog, then as soon as I got comments, I stopped writing. Weird, huh? Summer is a difficult time for me as I am a sun worshiper and My laptop does not like going to the pool, so we spend more time apart. Before you ask, yes, I am going to post a recipe, but I have things to say first!!

I have found a new favorite restaurant. I am totally obsessed with this place and I eat there almost every day. I know, it’s an illness I think. It’s called the Mixx (mixxingitup.com) and it is perfect. I first learned of it through my trainer, because I was complaining that there aren’t enough healthy restaurants in KC that aren’t Vegan. I don’t like vegan, I’m a carnivore. The Mixx serves sandwiches, salads, soups, and a different pasta special every day. I haven’t tried the pasta, but if it is half as wonderful as the daily soup specials, it is great! Jo Marie Scaglia is the owner and mastermind and she has a unique vision of food. I have not had the honor of meeting her, but if I ever do, I am going to ask her for all of her recipes. If she won’t give me all of them, I am going to ask for her stone ground mustard vinaigrette recipe. I am not kidding you when I say that I am a salad dressing SNOB and this dressing is spectacular. It is very light and allows you to taste the flavors of the vegetables in the salad while enhancing the overall salad. I highly recommend the Main Street Chop Chop.

Okay, so your recipe….. This is a very simple recipe that I converted into a Weight Watcher’s- friendly. It is perfect for that busy Monday night when you have tap dance class and Boy doesn’t want to grill. I made it the night before so it could just be popped in the oven.

Baked Spaghetti

7oz Whole Wheat Spaghetti (Uncooked)

1 jar Light Spaghetti sauce

8oz fresh sliced mushrooms

1 small white onion chopped

1 pound ground turkey breast

2 cups Kraft 2% Mozzarella Cheese

2 cups water

Preheat oven to 325 degrees

Brown the ground turkey breast in a large sauce pot until no longer pink.

Add mushrooms and onions and cook for a minute longer

Pour in sauce and mix well

break spaghetti into 1-2 inch pieces and gently mix into the sauce along with the water

Pour the entire mixture into a greased (with Fat Free spray) 9×14 casserole and cover tightly with foil

Bake at 325 for about 90 minutes

6 servings

6 weight watcher’s points per serving!!

The boy has also mentioned that this is a really good drunk food. I’m very proud.