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.