Hey, hey, good lookin', whatcha got cookin'?
see I got ya too sing lol I know i'm a day late but i'm always late lol
My recipe today is simple and easy just like my man lol
Spaghetti squash Mozzarella bake
1/2 a spaghetti squash
6 oz mozzarella cheese smoked or skinny
minced Fresh basil
Canned or fresh plum tomatoes
fresh parmesan cheese
Garlic salt and pepper
Cut squash in half and scoop out seeds wrap in foil and bake for one hour
let squash cool for 15 to 30 mins
scoop out all the stringy flesh onto glass baking dish
sprinkle with garlic powder
then sprinkle fresh basil and cheese
add tomatoes
sprinkle with parmesan on top
bake for additional 30 mins or until parmesan cheese is a little browned
sprinkle with salt and pepper to taste
eat its yummy ! lol
serve this as a veggie side with any di****s very good with Italian sausage or chicken parm instead of a pasta
you could even layer some chicken right into it….I make this for my daughter with tofu because she is a vegetarian (she loves it)
I know I can, I know I can
Kellie 
I know I can, I know I can
Where is the microphone my turn to sing....ahhhummm
Just kidding that would just not be right if I were to sing! Anyhow here is a recipe for something I usually just throw together and thought I was so inventive ha ha. Actually I add chicken or turkey sausage or ground beef after it has been browned/cooked in another pan. Or use stewed or chopped tomatos and of course add garlic - yes yes lots of garlic!!! Quck and easy especially with the chicken sausage since most are packaged already cooked!
Low Calorie Beans, Tomatoes & Zucchini one 16 ounce can of whole tomatoes one 20 ounce can of white kidney beans, drained 2 cups of zucchini, sliced thin Salt & freshly ground pepper to taste
Empty tomatoes into saucepan; break up tomatoes with fork. Stir in beans and zucchini. Heat to boiling. Reduce heat, cover and simmer until zucchini is crisp-tender, 10 to 15 minutes. Season with salt and pepper to taste. 8 servings (3/4 cup each). 75 calories. 0 fat. 0 cholesterol. 5 grams protein. Enjoy!
Michelle...
Orange Glazed Turkey Tenders
2 teaspoons olive oil 1 pound turkey tenders 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup SF orange marmalade 2 tablespoons red wine vinegar 1 tablespoon peeled & grated fresh ginger 1 small navel orange cut into wedges 1 teaspoon parsley 1. In a non-stick skillet, heat oil on medium temperature until hot. 2. Place turkey tenders in skillet and sprinkle with salt and pepper. 3. Cook tenders until they are slightly browned on the outside and have lost the pink color on the inside. This will take about 4 minutes on each side. 4. While tenders are cooking, mix marmalade, vinegar and ginger in a small bowl. 5. Add this mixture to the skillet containing the turkey heat to a boil. 6. Garnish with the orange wedges & parsley to serve. Serves: 4 Each serving about 220 calories, 27g protein, 20g carbohydrate, 4g total fat (1g saturated) 68mg cholesterol, 340mg sodium.
