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Tuesday, November 20, 2012

Mon. Nov 19th

Pepperoni Spinach Eggs for Lunch!

Daily Tidbit:  Ever tried Turkey Pepperoni?  Don't be afraid!  It is actually super yummy and similar in texture and appearance to standard Pork Pepperoni with less Saturated Fat and fewer Calories.  And perhaps best of all, a little goes a long way, so you really don't have to use much to get the flavor punch.  I used 4 slices of Turkey Pepperoni today in my Egg dish (pictured above) and WOW - what amazing flavor, totally delicious.  It can just as easily be added to Sandwiches, Pizzas, Salads etc.  Of course because of the Sodium levels you still want to watch your portions, but this is a good way to have something yummy without the full fat &  higher calories that make you feel guilty later.  For more details, check this out: 


Newman's Own Vanilla Almond Cereal with Blueberries

Breakfast: Newman's Own Vanilla Almond Cereal with Blueberries
1 cup Newman's Own Vanilla Almond Cereal

1 cup Fat Free Milk
1/2 cup fresh Blueberries
5oz OJ
Regular Coffee, with a splash of Fat Free Milk & Pure Ground Cinnamon


Pepperoni Spinach Eggs
Pepperoni Spinach with Eggs Broken

Lunch: Pepperoni, Onion & Spinach with Eggs
1/4 White Onion sauteed in pan with EVOO &
4 Turkey Pepperoni, diced &
Handful of fresh Baby Spinach, wilted topped with 
2 Over Easy Eggs
Water with Lemon



Snack: 20 Plain Almonds, Water


Spaghetti Squash Enchilada

Dinner: Spaghetti Squash Enchilada
1 cup Spaghetti Squash
1 cup Enchilada Sauce (Chicken, Beans, Onions, Garlic...full recipe below)
2 tbsp Grated Extra Sharp Cheddar Cheese, on top
Red Wine
This dinner was a crazy combination of things out of the fridge, primarily reminding me of Enchiladas with a similar yummy spiced flavor, but instead of wrapping it up in a tortilla I served it atop Spaghetti Squash = YUM! (full recipe below)


Cameo Apple

Dessert: 1 Local Cameo Apple, Water



Spaghetti Squash Enchilada  Recipe:

1 tbsp Canola Oil
1/2 White Onion, chopped
1/2 Zucchini, chopped
2 tsp crushed Garlic
4oz can Green Chilis
1 cup Organic No Salt Added Marinara mixed with Sweet Peas
1 cup Pure Pumpkin Puree
1/2 cup Kidney Beans (canned, drained/ rinsed)
1 Chicken Tenderloin, precooked, chopped
1/2 cup Low Sodium Vegetable Broth
2 tbsp Extra Sharp Cheddar Cheese

In hot pan add Oil and Onion, saute until translucent and then add Zucchini to brown.  Add Garlic, Chilis and saute until fragrant (1-2 minutes), then add the remaining ingredients through the Broth.  Cover and bring to a boil.  Simmer for 10-15 minutes.  Serve over Spaghetti Squash (directions below).

To prepare the Spaghetti Squash:
Take a whole Spaghetti Squash and clean it and dry it, poke it all over with a sharp knife and pop it into the microwave on a large plate and cook on full heat for 6 minutes.  Turn over and do another 6 minutes.  If soft, cut in half, remove seeds and use a fork to pull down the spaghetti strings away from the skin.  (If it is not yet soft, microwave a few minutes longer). Serve any one of hundreds of sauces or toppings on this versatile Veggie!


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