Spaghetti Squash, Chicken, & Tomato Casserole
- 1 medium spaghetti squash
- 2 2 oz cans of chicken (or cooked chicken if you actually plan ahead)
- 1 14.5 oz can no salt added diced tomatoes
- 1/3 c cream of something soup mix
- ~1/2 c Greek yogurt (all I had left)
- however much shredded cheese you want for the top
- Cook the spaghetti squash, let it cool enough so you won’t burn your fingers, scoop out the seeds and yuck, and scrape the good stuff into a ~2 qt casserole dish (mine was bigger than that).
- Drain and rinse the chicken so it doesn’t taste like can. Add to the spaghetti squash.
- Dump in the tomatoes (undrained), soup mix, and yogurt and stir to combine.
- Bake at 350 F for ~25 min.
- Top with cheese and return to oven until melted.
This was Thursday night’s dinner. Jeremy, who used to think that spaghetti squash was weird and gross, went back for seconds.
I’m pretty proud of the dinner I made last night.
I mean, it may not be Melissa caliber, but pretty good for me.
I had put 2 chicken breasts in the fridge to thaw the day before, but wanted to do something different. I decided to look for a recipe involving chicken & apples. I found one, then decided that sweet potatoes would be good with it, too, so kind of ended up doing my own thing.
Cut 1 sweet potato into chunks. Add enough olive oil to the skillet to coat (it took just over a tbsp for mine:
While that’s cooking on med. heat, cut chicken into thin strips or bite-sized pieces:
When sweet potatoes look like this: ,
push them to the side of the skillet, add a little more oil & chicken.
Stir chicken to coat with oil then season with salt & pepper.
While chicken cooks, slice 2 small apples into thin slices.
Once chicken is white on both sides, add apples.
Cook on medium until apples & potatoes are tender.
Sprinkle red curry powder and pumpkin pie spice across the skillet, then stir.
on your plate in your bowl
50/50 mix, tomato & basil feta, pepper rings. turkey pepperoni, chia seeds, carrot, sundried tomato viniagrette
I just discovered something so delicious (but not totally healthy):
- start with plain Greek yogurt
- stir in a splash of French vanilla coffe creamer (the unhealthy part)
- add a small palmfull of chocolate chips
It was perfect for getting the sweet fix I was craving with protein so it will keep me full for a while.
And that, to me, is healthy. Not restriction. Not bingeing. Just right.
“I can only encourage you to try and listen to your body. Especially for Fitblrs, if you experience negative thoughts and emotions, look for the source of them in your fitness and eating habits. Because it never seems to be disordered if you blog about it with a whole bunch of people who blog about the same, but sometimes it is. Sometimes you need to see things in a wider perspective.”
Dinner adapted from this recipe. I used breast instead of thighs and only had 1 can on white beans. Jeremy hates cilantro (I didn’t know this ahead of time- now I have a whole bunch to eat on my own), so I only sprinkled it on my own bowl.
He said it was okay. I looked at the reviews, and a lot of people said it was bland without some tweaks.
toast + pb + pomegranate seeds
If you have access to a pomegranate, go do this now.
Unless you’re allergic to peanuts. Or paleo.
I bought my first pomegranate a while ago and finally looked up Brenna’s pomegrate hack last night.
Don’t be fooled- there are no negative calorie foods.
I saw this making the rounds on pinterest again.
Intuitive Eating win!
After finishing my lunch, I was still hungry and craved cookies or cake. Once I was finished feeding Ryland and he finally went down for a real nap, I made this since I haven’t bought the cookie dough yet.
I didn’t measure (sorry), but if anyone would like the measurements, I’ll do so next time because there will definitely be a next time.
Until then, it’s yellow cake mix, applesauce, PB 2, mini chocolate chips, “frosted” with Dark Chocolate Dreams. I used a little too much applesauce (I could taste it through the other flavors), but it was still delicious, the perfect size, and filled my craving.
Win #2: I was still hungry, so I ate some pretzel crisps and paid attention to when I was full and stopped eating then instead of polishing off half the bag.
I also made this last night.
Several of the older (as in around 80) ladies asked what it was. I told them it was black beans, corn, soybeans (I didn’t want to bother explaining edamame), and quinoa. Then I had to spell quinoa and see their expressions. Also, “Oh, that’s what soybeans look like.”
But they liked it.
So, cook the quinoa, drain and rinse black beans, throw it in a bowl with frozen corn & edamame. Add 1 T each olive oil and balsamic vinegar and whatever herbs and spices float your boat. I prepared it the night before.
Peppermint meringue cookies. I followed this recipe, but only had a little bit of peppermint candy, so I also added 1/8 tsp peppermint extract.
I tried to follow the baking directions, but they were still chewy in the middle. So I reheated the oven and did it again for a few more hours. Still chewy. Then I set it on 150 for 45 more minutes. Still chewy.
Oh, well. They still tasted good. There were so many desserts last night that I came home with about half of them.
26. in the cupboard
This is one of 2 places we keep our food since we don’t have a real pantry. For the most part, the snacks on the left are Jeremy’s and those on the right are mine. We share the nuts. Of course we’re not strict about eating each other’s food.
Day 26: I’m thankful that my mom taught me to be thrifty.
Kashi GoLean Crunch, freeze dried fruit, coffee w/ reduced sugar hot cocoa
Day 3: I’m thankful for safely making the drive from Montgomery to Snellville.
whole wheat bagel, peanut butter, pumpkin, cinnamon, stevia
Lazy Pumpkin Oatmeal Chocolate Chip Muffins
- 1 box Jiffy Oatmeal Muffin Mix
- 1/2 can pumpkin
- 1/8 c mini chocolate chips
Preheat oven to 400.
Dump mix & pumpkin into a bowl.
Stir until you no longer see powder.
Stir in chocolate chips.
Spoon into greased or lined muffin pan. (I ♥ Baker’s Joy.)
Bake for 15 minutes or so depending on your pan & oven until a toothpick is clean. Mine took 18.
Except a little lower on cals, fat, & cholesterol because of subbing the pumpkin for the egg & milk, but myplate didn’t have just plain mix in the choices.
Jeremy said they were the best pumpkin muffins he had ever had. Then he said they may have been the only ones he’s ever had.