Skinny-fied Recipes

I mentioned before that I love making recipes skinny! Or I like any already skinny recipes!
It makes me feel powerful.
I make that yummy, delicious, fattening food my bitch!

So, I just want to share a few with you!

Spaghetti Squash:
You ever seen one of these suckers?!?

Yep, that's it!

There are different ways I've heard about cooking these. The only way I've done it is by first cutting this in half, the long-way. (And trust me, this is no easy task!) Once cut, place in a pan, cut side down. Pour 1/4 inch of water into the pan and Bake at 375 for about 35 minutes. After it bakes, let the squash cool down some, then remove the seeds from the middle and throw away. Then shred the inside of the squash with a fork. It will break apart into a noodle-like concoction, like this:

**another way I've only read about preparing this is to puncture the whole squash (uncut) with a fork. Bake in the oven at 375 for an hour. Let cool, cut, de-seed and shred with fork. (no water in pan)**

I then make my own rendition of spaghetti sauce. I start out with the Wal-Mart brand (Great Value) of the "No Salt Added" Tomato Sauce. Not a whole lotta taste there, but that's why i season it with Morton's Lite Salt and Garlic Powder. If I have tomatoes, onions, or mushrooms, I'll add those to the sauce. I also cook up some ground chicken or ground turkey and use that as my meat. The biggest thing I splurge on is any parmesan cheese I might sprinkle on top! All this is about 185 calories for about 1 cup worth of the squash noodles, 1/2 cup of tomato sauce and 4 oz of the ground chicken! LOVE!!!!

Squash and Pimento Bake:

This recipe is one I got off of a bag of frozen Pictsweet Sliced Yellow Squash. But since we started our own garden this summer, I just use our crookneck squash we've grown. The recipe calls for 1 package of the frozen squash which is a 1 lb bag. I just cut up our home-grown squash till my heart's content! I've also fudged (mmmm, fudge!!) the recipe some to how I make it!

1 lb sliced squash (give or take!)

1/2 C Fat Free sour cream

1 tsp diced pimentos (i put in way more than 1 teaspoon. and i drained and rinsed them to help cut down the sodium.)

1 tsp herb and garlic seasoning (i just used garlic powder till my heart's content!

Pour squash in a saucepan and cover with water. Place, uncovered saucepan on stove top and bring to a boil. Boil for 3 minutes (or until squash is desired consistency for you...I like to make sure mine are cooked to really soft). Drain. 

In a bowl, combine cooked squash, sour cream, pimentos and seasoning. Place in a greased 8x8 casserole dish. Bake at 350 for 15 minutes.

** I also added some fat free shredded cheese on top of mixture once in the casserole dish prior to baking.**

I'd GUESTimate this is about 85 calories for a 1 cup serving.

And last, but most definitely and certainly NOT the least...

Skinny Greek Yogurt Chicken:

I stole this one off of Pinterest

I'll let the creator do the explaining.
Check out the recipe here!!

This is seriously so delicious. And again, I'd GUESTimate that total calories for one Chicken Breast would be 185 calories. The parmesan cheese is probably the "worst" of all the ingredients (but OH-SO-NECESSARY!!)

Hope you enjoy these little gems!!
Happy baking!