Spaghetti Pie

Crust:

1/2 box (about 6-7 oz) whole grain spaghetti
1  egg, beaten
1/3 c parmesan cheese
1/4 tsp pepper

Cheese Filling:
1 c fat free cottage cheese
1 egg, beaten

Topping:
2 c finely chopped broccoli florets
1 1/2 c marinara
1/2 c shredded mozzarella

Preheat oven to 350 degrees.

Cook pasta according to package directions. Drain and rinse with cold water. Mix pasta, egg, cheese and pepper and press into a 9" pie plate sprayed with cooking spray.

Top with cheese filling. Add broccoli, sauce, and mozzarella.

Bake covered for 25 minutes, remove foil and cook until cheese melts.

*You can easily make this ahead and pop in the oven later. Try with other finely chopped/shredded veggies too :)

STATS (per 1/6th):
269 calories, 8 g fat, 18g protein, 550mg sodium

Multigrain Cherry Muffins

1 c seven grain cereal
1 c dried tart cherries
1/2 c packed brown sugar
1/4 c cooking oil
1 1/4 c low fat buttermilk
1 c whole wheat flour
1 tsp baking powder
1 TBSP fresh grated ginger or 1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp grated nutmeg
1 beaten egg

Preheat oven to 400 degrees. Grease (16) 2 1/2" muffin cups.

Combine cereal, cherries, brown sugar, and oil. Pour buttermilk over mixture and let stand 30 minutes. Add egg.

In a large bowl, mix dry ingredients and make a well in the center. Pour wet mixture into dry mixture. Stir just until moistened.  Spoon batter into cups to fill each 3/4.

Bake 15-18 minutes until golden. Cool at least 5 minutes before serving.

Sweet Potato Soup

Delicious? Healthy?  Easy? SOLD. 

3 large sweet potatoes
2 stalks celery (from the center w/ leafy tops if possible)
1 small onion
1 apple
2 medium carrots
1" ginger root
orange, zest and juice
2 c poultry or vegetable stock
water to cover
grated nutmeg (to taste)
1/4 tsp red pepper + more to taste
1/4 tsp black pepper + more to taste
1 tsp sea salt (+/- to taste)

Peel potatoes, carrots, apple and ginger. Cut potatoes, carrots, celery, and onion into 1-2" chunks and place in pot. Cut apples and ginger into 1/2" chunks and add. Zest orange into pot, and add its juice. Discard pulp and peels. Add stock and water to cover veggies 1" over their tops.

CROCKPOT:
Cook 8-10 hours on low heat until vegetables are tender.

PRESSURE COOKER:
Seal lid and cook on high until regulator value gently rocks PLUS 6 minutes. If valve is rocking too hard, reduce heat. Let pressure decrease on its own before opening pot (15-20 minutes).

STOVETOP:
Heat to boiling and reduce to medium heat. Cook uncovered 30-40 minutes until vegetables are tender.

Once soup has cooked, puree until smooth with an immersion blender, or cool slightly and puree in a stand up blender carefully, opening the lid often to let steam escape. You may also want to hold a towel over the lid to keep it from flying off.

Add seasonings to pureed soup and adjust to  taste.
Optional: Add 1 cup half and half or light cream for a smoother texture or swirl 1 TBSP cream in each bowl.

STATS (per 2 c bowl, 1/6 of pot without added cream):
113 calories, 23g carbs, 1 g fat, 4g protein, 9 g sugar

Pumpkin Waffles

1 1/2 c white flour
1/2 whole wheat flour
2 TBSP brown sugar
1 TBSP baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice
1 1/2 c lowfat buttermilk
1 c canned pumpkin
1/2 c egg beaters or 2 eggs
1 1/2 TBSP oil

Preheat waffle iron.

In a medium bowl, mix dry ingredients together. Form a well in the center.

In another bowl, mix wet ingredients together. Add wet to dry and stir gently just until all is blended.

Spray waffle iron with cooking spray and cook according to manufacturers directions.

Ginger Mint Green Tea

There is nothing like a cold glass of green tea to quench your thirst and keep your metabolism going. This adds the stomach soothing power of ginger and a fresh clean taste from the mint leaves. If you like you tea sweetened you can add a small amount of honey, agave nectar, or your favorite calorie-free sugar substitute.

8 cups water
6 green tea bags
1" piece ginger root, thinly slice
2 sprigs mint leaves

Boil water in a pan or kettle. Add tea bags, ginger, and mint and let stand until cooled.