Cheesy Spaghetti Squash & Zucchini Tomato Bake

I just threw this together myself - didn't have a recipe... but it's pretty simple, and pretty DELICIOUS! After our amazing Thanksgiving feasts yesterday, I felt like I definitely needed a veggie dinner tonight. I had two zucchini I needed to use, plus some tomatoes, and a spaghetti squash... so I just combined it into something that turned out very, very tasty! Will thought this was awesome too. He thinks it should be in regular rotation.

1 large spaghetti squash
2 large zucchini (made into noodles using mandolin, or you could just cut it in chunks too)
3 tomatoes, sliced
1 c (or more) marinara sauce
1/2 c shredded part-skim mozzarella
1/2 c (plus a little extra) shredded Parm

Bake and prepare your spaghetti squash. To see how I do mine, see the recipe for the "Mac & Cheese" Spaghetti Squash.

Preheat oven to 400 degrees. Combine zucchini noodles and spaghetti squash strands in a large bowl. Stir in marinara sauce. In a sprayed 9x13" baking dish, layer tomato slices (I used six), then sprinkle shredded Parmesan over tomatoes. Pour spaghetti squash & zucchini noodles with marina over tomatoes. Layer with six more tomato slices. Sprinkle top with mozzarella cheese around the tomatoes, and then some Parmesan cheese on top of each tomato. Bake for 15 min, then broil on high for a couple minutes to brown the cheese. Enjoy!!

Chicken Pot Pie Soup

This was incredible! The recipe came from SkinnyTaste.... however, adding crescent rolls over the top was not part of the recipe. But we could spare some calories in order to have a warm delicious crescent crust over the top of our soup!

1/2 c flour
1/2 gallon skim milk
4 c water
2 large celery stalks, chopped
1/2 large onion, chopped
8 oz sliced baby bella mushrooms
4 chicken bouillon cubes
1/2 tsp thyme
1 tsp pepper
1 tsp salt
1 tsp garlic powder
16 oz bag frozen mixed veggies
2 potatoes, peeled and cubed small
1 lb cooked chicken breasts, shredded or diced

Create a slurry by combining 1 cup of the cold water with 1/2 c flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large soup pot and slowly bring to a boil. Add celery, onion, mushrooms, potatoes, chicken bouillons, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 30 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 10 minutes, until soup thickens, adjust salt and pepper to taste and serve.

If you want to put crescent rolls on top, get the reduced-fat ones, and make sure you have oven-safe bowls. Just lay a couple crescents over your soup and bake at 375 degrees for about 10 minutes. ENJOY!!

Original recipe found here.

Baked Vegetable Casserole

The tomatoes MAKE this dish! I would have used more if I had extra tomatoes! YUM!

2 tbsp olive oil
pinch of salt
2 tomatoes
1 eggplant
2 medium sized zucchini
1/2 tsp minced garlic
1/2 c chopped onions
1/2 c marinara sauce
2 c part-skim mozzarella cheese
pepper to taste 

Cube up your zucchini and eggplant. In a large skillet heat oil and toss in your cubed vegetables & onion over medium heat, sprinkle salt on top (I also used Cavenders).  Heat and toss until vegetables are a little tender. Add marinara and stir well. Transfer the vegetables to a sprayed or foiled baking dish - I used a 9x13". Slice your tomatoes and arrange slices on top of other vegetables. Sprinkle a bunch of cheese on top! Sprinkle with pepper to taste and bake for about 20 minutes or until cheese is melted and browned, and veggies are tender. I broiled mine for a minute to really brown the cheese! 

Original recipe found here.

Broccoli Cheddar Bites

These are awesome! Kinda of like quiche we decided. Easy and delicious! We had just a little lite sour cream on ours.

16 oz pkg of frozen chopped broccoli, thawed and drained of liquid
1 1/2 c of grated 2% cheddar cheese
3 eggs
salt & pepper
1 c seasoned Italian breadcrumbs

Mix all the ingredients together in a large bowl. With your hands, form small patties and lay on a parchment lined baking sheet. Bake at 375 F for 25 minutes, turning the patties after the first 15 minutes. Let cool and enjoy!

Original recipe found here.

We had these with our favorite: Cilantro Sweet Chili Chicken Skewers and Baked Sweet Potato Fries. Well, Will had a baked potato... he does not like sweet potatoes.