Thanks for posting this! I am a year out, had fallen off the lifestyle change for a bit but am now getting back on track again incorperating weigh****chers this looks yummy! Any advice for staying on track? besides tracking? and lots of water

Glad to hear you liked it, have been wanting to try with summer coming and BBQs...

Hi,

Being a vegetarian is doable but being a vegan would be very very difficult.  I am mostly a vegetarian but a lacto-ovo one.. I do add some fish back into my diet for increased protein because I don't mind fish. I hate the taste of meat, fowl, and anything else. I mostly eat tofu, tempeh, lentils, and soy protein powder that is easily attainable. It is doable. I believe that eating meat is not really good for you after reading and seeing the work around Forks over Knives.  Eating meat can bring on all sorts of health issues. 

Good Luck.

I use * Spaghetti Squash* to make my tuna casserole...Once you cook your squash and have it cleaned and ready to go, I add the following...1 or 2 cans of Cream of mushroom soup, 1/2 can of milk or more depending on how much squash you use.... diced onions, water packed tuna ( don't drain ), Colby jack cheese, couple heaping spoons of fat free or lite sour cream, salt & pepper...You can add a handful of frozen peas if you like...Don't make the casserole too soupy because the spaghetti squash will leave off some liquid...I like to take a half cup of bread crumbs mixed with just a little cheese to sprinkle over the top before baking...You can also use crushed baked potato chips, or leave the topping off...Bake in oven about 45 minutes, give or take.

Spaghetti squash...poke approx 6-8 holes in it...place in baking dish and bake for approx 45-50 minutes...Cut in half, scoop out all the seeds and the bright yellow strands that seem to be around the seeds, as I find them to be bitter...Take fork and in a circle motion around the edge, pull out the spaghetti strands...I fixed mine in the microwave a few times and they cooked in less time...But be sure to POKE many holes in it...Once I didn't poke enough holes and it blew up in my microwave...It splattered all over...It was a mess to clean up...My preference is to bake it in the oven.

I also use spaghetti squash to make a lasagna type dish...Add whatever ingredients you want to it such as Spaghetti sauce, browned ground chuck ( drained )...or you can use grilled or baked chicken ( cut into chunks, or shred )...green peppers, onions, mushrooms, low fat cottage cheese, onions, some chopped garlic or powder ( optional )...Top with mozzarella cheese, and bake.

Hi all,

I was getting bored with my usual chicken dishes, and I tried this today and I loved it.  Easy, tasty and low cal/low carb.

I had it in my recipe box for a long time. I'm glad I finally tried it.

Carol

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Baked Chicken with Dijon and Lime

Ingredients:

• 8 small chicken thighs, skin removed

• 3 tbsp Dijon mustard

• 1 tbsp mayonnaise

• 1 clove garlic, crushed

• 1 lime, squeezed, and lime zest

• 3/4 tsp pepper

• salt

• dried parsley

Directions:

1. Preheat oven to 400°.

2. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt.

3. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

4. Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer.

5. Top the chicken with dried parsley.

6. Bake until cooked through, about 30-35 minutes.

7. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.