SingerGirlJen

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.

I have an idea.  Maybe someone will read my blog if I give them something.  I will write a recipe every now and again and then it will be worth it to both of us!  This is one of my favorites ever, I originally found it on Allrecipes.com and then added my own variations because I couldn’t follow a recipe if it saved my life.  I will even add the Weight Watcher’s point values because that is how I cook.  I have lost 25 pounds so far!!

Earth, Sea and Fire

This dish can be made with chicken, salmon, or really any meaty fish.

2 4oz Salmon Filets (Or whatever you choose)

1/2 Tbsp lemon juice, canned or bottled

1/2 cup roasted red peppers, Cut into Strips

2 small portobello mushroom(s)

2 cup red onion(s), Sliced into rings

butter-flavor cooking spray

3 medium cooked red potato(es), Thinly Sliced

Instructions:

Boil sliced potatoes until fork tender.
Coat bottom of square casserole dish with butter flavored cooking spray
Line the bottom of casserole dish with potatoes and add salt and pepper to taste.
Top with Red onions
Top red onions with roasted red pepper
Top with Salmon more salt and pepper to taste
top salmon with portobella mushroom and spray with butter flavored cooking spray and salt and pepper to taste.
Bake at 350 for 45 minutes

Weight Watcher’s Points: 5

It’s great!  Please comment!!!!!!