I had originally planned to take you all through our vacation photos, but, today’s food was too good NOT to share 😀 So, our vacation recaps are to be continued in order to bring you today’s deliciousness!
Even though we had eggs on vacation, I found myself missing my quick veggie scrambles (1 pt).
1 zucchini, halved and sliced
1/2 cup egg beaters
Sea Salt & Black Pepper
Finished with a delicious Iced Grande Nonfat Latte (2 pts).
I’d like to think my breakfast (versus being slammed at work) held me over all the way until lunch.
Mayo-Less Tuna Salad ~ My favorite goto use for tuna and lunch when I have nothing packed up and ready to go.
I topped my lettuce with Newman’s Lite Lime Vinaigrette. some delicious bell pepper, cherry tomatoes and AVOCADO! (6 pts)
You all know I am IN LOVE with Cabot LIGHT Cheeses…but, did you know they are coming out with FOUR NEW LIGHT FLAVORS?!
* 75% Reduced Fat Habanero (if you like a lot of spice in your life)
* 50% Reduced Fat Sharp (for that traditional flavor
* 50% Reduced Fat Pepper Jack
*50% Reduced Fat Garlic & Herb Cheddar (smooth, flavorful and delightful!)
The folks at Cabot Creamery constantly here me rave about their cheese and I am pretty sure they knew I’d hunt these new flavors down. They were nice enough to give me a head start by sending their SPICY HABANERO CHEDDAR CHEESE.
45 calories ~ 1 point a square!
Served up with some snap peas to cool the HEAT of this cheese from the Habanero Peppers.
Dinner tonight came about based on one of my AWESOME friends raving about how her and her husband LOVED Spaghetti Squash with Spaghetti Sauce.
I really LOVE roasting squash in the oven over the microwave because it brings out the flavors of the squash and gives it a great nuttiness.
A quick look took me to Jenna’s Quick How To Roast Spaghetti Squash. It’s pretty simple ~ cut in half, seed, spray with nonstick spray and roast at 400 for 45 minutes or until soft.
I have actually NEVER had Spaghetti Squash before and I have to admit, I showed The Husband, his mom and called my sis to tell her how cool it is when you shred it 😀
I always thought it was hard to make it like noodles, but, it’s as simple as sliding your fork to shred it.
1 CUP = 0 POINTS!!!
While the squash roasted, I whipped up Mary’s Cabernet Meat Sauce. I pretty much followed her recipe, but, added a bunch of mushrooms for the carrot, some Italian Seasoning, Garlic Salt and lots of crushed red pepper flakes.
This sauce ROCKS, Mary! I LOVE the addition of an entire cup of WINE ~ it really enhances the flavor and makes it so The Husband couldn’t tell I used ground turkey 😉 He didn’t fall for my “spaghetti” noodles though (4 pts)
The Husband whipped up our side salads and included Parmesan Almond Crackers! (2 pts)
After dinner, I finally got to bust open My KitchenAid Mixer that arrived while we were gone….THIS IS WHY I BLOG!!! Seriously….it helps to feed my kitchen gadget addiction 😉
LOVE!!!! I have forever put off buying a mixer because well, I do just fine with my hand mixer. I blame the Food Network for showing me all the ways I can use it 😀
Soooo, I totally need ideas on how I should use my mixer. What is one way you LOVE to use your mixer or one thing you’ve always wanted to have a mixer for??