Turkey Stuffed Butternut Squash

Admittedly not the prettiest thing I've ever made, however: very, very good.

Ingredients
2 small butternut squash
1 pound ground turkey breast
1/2 cup instant brown rice
1/2 cup egg beaters
1/8 cup minced onion
1/8 cup minced garlic
Salt
Pepper

Directions
1. Halve squash and scoop out inside leaving 1/2 inch in skin
2. Mix Turkey, rice, egg beaters, onion, garlic, salt and pepper together in a bowl
3. Fill the squash halves with turkey mixture. You may have some turkey left over, I made a small loaf and cooked it with the squash in the oven, Mini Meatloaf!
4. Cook for 45-60 minutes at 350 degrees or until a fork easily slides into the flesh of the squash.
5. Remove from the oven ans sprinkle cheese on top, allow cheese to melt and serve warm with a dollop of sour cream.

Calories per serving: 351, I used cheap ground turkey, leaner meat would decrease the calories, using veggies instead is another option which I am sure I will be exploring soon.

Pear Tart With Gorgonzola Cheese Crust

Ingredients

Filling:

3 cups diced pears

1/8 cup vanilla

1 cup splenda

1/8 cup cornstarch

1 tbps cinnamon

Crust:

1 cup all purpose flour

1 cup whole wheat flour

1 cup maragarine

1 tsp salt

1/4 water

Directions

*preheat oven to 400 degrees

1. Add all ingrediants for the filling together in a bowl and let them set off to the side until the crust is ready. 

2. Cut margarine and cheese into flour and salt using a fork and working quickly until the mixture is crumbly.

3. Add water by drops at a time until the crust comes together in a ball. 

4. spread flour unto rolling surface and roll out a little more than half of the dough for the base of the pie. 

5. Fit the dough into the pan. 

6. Add filling to dough, ensuring that the filling does not come up over the top of the bottom layer of the crust. 

7. Roll out the remaining dough and either cut slits in the top or use a pizza cutter to cut strips and create a weaved top of the pie.

8. Brush the top of the pie with an egg white using a pastry brush
9. Bake at 400 degree for 30-40 mintues, until the top is lightly browned. 

10. Wait at least 1 hour to serve, allowing the filling to set up after exiting the oven. 

Zucchinni Pasta with Poached Eggs and Asparagus

Ingrediants: 1 serving
1 zucchini, shredded lengthwise with cheese grater
5 stalks of asparagus, chopped on an angle
2 eggs
1 ounce romano cheese, grated
1 tbsp butter
1 tbsp minced garlic
salt
pepper

Directions
1. Poach egg, using favored method. 
2. Melt butter in medium pan on stove top
3. Add garlic and cook for about a mintue at medium heat
4. Add asparagus and cook about 3 minutes until lightly browned.
5. Add zucchini shreds, cook for 2 minutes more to just warm the zucchini.
6. Plate zucchini and asparagus mixture in a bowl. Sprinkle romano cheese on top.
7. Place eggs on top and salt and pepper to taste.
8. Slice into the eggs and let the yolk run into the veggies. It will mix with the butter and cheese to make a very good sauce for the dish.

Hope you like it!

Chicken with Wilted Spinach and Tomatoes

Ingredients
12 ounces boneless skinless chicken breast
1.5 cups grape tomatoes, halved
3 cups spinach, with stems trimmed off.
2 tbsp butter
2 tbsp minced garlic
1/4 cup balsamic Vinaigrette Dressing (lo-cal)
2 ounces feta cheese
Salt
Pepper

Directions
1.Use rack and bake chicken on the oven. I sprayed a no cal butter spray on top and salted and peppered the chicken. When chicken has about 10 minutes left to cook start the next step.
2. Melt butter in large pan on stove top at medium-high heat
3. Add garlic and increase heat slightly, cook garlic for about a minute.
4. Add tomatoes to garlic and butter and cook for about 5 minutes, letting the flavors mix.
5. When tomatoes are slightly browned and well heated add the balsamic dressing.
6. Pile the spinach on top and let it steam for 2-3 mins, then start folding the mixture together.
7. Remove from heat.
8. Place Chicken on plate, pile veggies and sauce on top and sprinkle a small amount of feta on top. Serve immediately.

Note: This dish does not really re-heat well, the spinach gets kind of slimy.
My husband does not typically like tomatoes cooked this way but he tore into this and claimed it Olive Garden Worthy.

-enjoy
Nellie.

Cookie Pops - Love Bugs

Made for a Co-worker for her hubby on their anniversary.

Lo-Cal Breakfast Bake

4 healthy life english muffins, halved
4 ounces mozzerella cheese, shredded
16 ounces egg beaters, or one container.
4 ounces turkey ham, diced

1. Spray the bottom of a 9x13 pan with non-stick spray
2. Lay muffin halves into bottom of pan with insides up.
3. spread ham or turkey over tops of muffins.
4. pour egg beaters over muffins and meat
5. sprinkle cheese on top of everything
6. bake at 350 degrees for about 15-20 mintues, until eggs are done.
7. Serve Warm and Add salt and pepper to taste.

I don't have the rest of the amounts but the calorie count for 2 muffins and assorted toppings is around 260, and they are really good.

P.S. don't forget the cooking spray, scraping these things off an ungreased pan makes you want to hurt someone.

Chesapeake Sweet Potato Chowder

Makes 8 servings

Ingredients
4 cups sweet potato, diced
4 tbsp butter
16 ounces shrimp, peeled, boiled
8 ounces crab, shredded
1 cup onion, diced
2 cup carrot, diced
6 cups broth
1 cup celery, diced
1 cup fat free yogurt, plain
1 old bay seasoning
1 salt
1 pepper

Directions
1. Dice sweet potatoes and carrots very small
2. Saute shrimp,crab, onion and celery in butter with old bay seasoning.
3. Add broth and veggies.
4. Cook until potatoes and carrots are soft.
5. Add yogurt, salt and pepper to taste, and serve warm with dollop of sour cream and a crusty bread, like sourdough, for dipping.

Serving Size 459.7g
Calories 291
Calories from Fat 74
% Daily Value*
Total Fat 8.2g/13%
Saturated Fat 4.3g/21%
Trans Fat 0.0g
Cholesterol 155mg/52%
Sodium 930mg/39%
Total Carbohydrates 28.2g/9%
Dietary Fiber 4.6g/18%
Sugars 11.5g
Protein 25.6g

Vitamin A 484% • Vitamin C 42%
Calcium 18% • Iron 18%