Posts tagged ‘skinny’

October 4, 2011

Spaghetti Squash Lasagna

You know what I love about lasagna? Um, everything…Duh. Oh, except for the carb and fat overload. So I decided to take a comfort food and take the guilt out of the dish. This “lasagna” uses spaghetti squash, spinach, cottage cheese, tomato sauce and fresh mozzarella and will totally hit the spot.¬†You get that baked Italian goodness for, get this, about 100 calories a serving!

The secret to lightening up this dish (besides swapping out pasta for squash) is to watch the cheese. So many times we make dishes just slapping on high fat ingredients without thought. In all actuality, half would probably do just as well. This dish totally proves a little can really go a long way!

Spaghetti Squash Lasagna


  • 1 spaghetti squash
  • 1 container of Cottage Cheese (i used dairy free)
  • 1 jar of marinara with basil
  • 10 oz of defrosted chopped spinach
  • 1 ball of fresh mozzarella
  • Cut spaghetti squash in half, scoop out seeds and roast in oven for 45 minutes at 450 degrees
  • Scrape out the insides of the spaghetti squash into a bowl
  • Take a 9×13 dish and spread a thin layer of marinara sauce on the bottom
  • Layer with half of the spaghetti squash
  • Add 1/2 of the spinach and 1/2 of the cottage cheese with more sauce on top
  • Add remaining spaghetti squash and desired amount of sauce w/ slices of fresh mozz on top
  • Bake at 350 for 30 minutes or until heated through

  • Slice and serve hot

So, if you like spaghetti squash and are looking for new ways to eat it or are looking for a new dish to try – Make this. It will make you and your thighs happy. Note: You can also use ground turkey in this dish if desired ūüôā

QUESTIONS: What’s your favorite¬†Italian¬†meal? I want to skinnify it!

September 27, 2011

Skinny Baked Potato Soup

After many indulgences and a big fall over the weekend I needed something comforting…but healthy!

That’s where “skinny” loaded baked potato soup comes in. I found this recipe here¬†and adapted it to our liking.

Skinny Loaded Baked Potato Soup


  • 2 russet potatoes, washed and dried
  • 1 head of cauliflower, stem removed cut into florets
  • 1 3/4 cups vegetable broth
  • 1 3/4 cups unsweetened Almond Milk
  • salt and freshly cracked black pepper
  • heaping 1/2 cup fat free greek yogurt
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 3 slices turkey bacon, cooked and crumbled
  • Peel¬†potatoes, chop and boil until tender (about 12 minutes).
  • Drain potatoes and let them cool.
  • Meanwhile,¬†steam¬†cauliflower with water in a large covered pot until tender.
  • Drain¬†and return to pot.
  • On medium heat,¬†add¬†vegetable broth, almond milk, potatoes and bring to a boil. Use an immersion blender to¬†puree¬†until smooth.¬†Add¬†greek yogurt, half the chives, salt and pepper and¬†cook¬†on low another 5-10 minutes, stirring occasionally.
  • Remove¬†from heat.
  • Ladle¬†1 cup soup into each bowl.
  • Top¬†each serving with cheese, remaining chives, and bacon.

So thick, so creamy and so healthy.

This recipe makes a ton so you can also freeze it and save it for a lazy day. I might be eating for every meal today and tomorrow so we might not have leftovers…Sorry Adam.

I also realize men can’t just eat soup for dinner and call it a night – so we added a chicken breast to Adam’s dish.

2 meals – 2 people – 1 pot.

QUESTIONS: Have you ever used cauliflower in place of potatoes? It’s amazing that you can’t tell the difference!