- Spaghetti Squash
- Olive Oil
- 2 Large Cans of Diced Tomatoes
- 2 Large Cans of Tomato Sauce
- Bell Pepper Chopped
- 3-4 Cloves of Garlic Chopped
- Onion Chopped
- Mushrooms if desired
- Pound of Extra Lean Ground Beef
- 1/4 Cup Olive Oil
- 1/2 teaspoon Thyme
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 2 Hearts of Romaine
- 1/4 Cup of Celery
- 1/4 Cup of Bell Pepper
- Cup of Cherry tomatoes
- 3/4 Cup of 5 Cheese Italian Blend
- Italian Dressing
- 16 oz Cool Whip
- 4 oz Cottage Cheese
- 2 Small Packages of Orange Jello Mix
- 1 Can of Tropical Fruit drained
- 1 Can of Pineapple drained
- 1 Can of Mandarin Oranges drained
Spaghetti Squash: Line baking pan with tin foil. Pour in water to fill 1/2 of pan. Split a spaghetti squash in half, drizzle olive oil on both halves and add salt and pepper. Put squash face down in water and bake on 400 degrees for 30 minutes. Remove from oven, hold with tongs and shred with a fork.
Marinara Sauce: In large pot, heat olive oil, add bell pepper, onions, mushrooms, garlic, push vegetables to the outer edges of pan and put lean hamburger meant in center to brown, add salt, pepper, thyme, oregano and basil. Stir until veggies are done and beef is browned. Add diced tomatoes and tomato sauce an simmer for a minimum of 45 minutes. Serve over squash noodles. Top with Parmesan cheese.
Salad: Roughly chop romaine lettuce, add chopped celery, onion, pepper and garlic and top with cheese. Drizzle with Italian dressing.
Low Fat/Low Calorie Dessert: In a bowl, add cool whip (leave a little to top dessert before serving), add cottage cheese, stir in two packages of gelatin mix until well blended. Drain and add cans of fruit. Refrigerate. Top with a dollop of cool whip and serve.