I wanted broccoli but I’m bored with simply nuking frozen or steaming fresh so I decided to roast it. Boy I’m glad I did! What an awesome way to prepare boring old broccoli! Some of the edges scorch and the florets soften without getting mushy. Seriously, it’s awesome!

The toddler was first thrown off by the brown spots but he ate his and seemed to enjoy them. The husband? Not impressed. Honestly, he’s boring. He’s prefer simply unflavored broccoli and that’s cool. But he’s gonna have to deal with me mixing in SOME flavor now and then. ;)

• 2 heads of broccoli
• non-stick cooking spray, preferably the olive oil kind
• Salt and Pepper
• About a 1/2 tsp garlic powder
• zest of 1 lemon with a bit of the juice from a small lemon
• 1 tbsp Parmesan cheese

Preheat the oven to 425 degrees.

Clean and cut the broccoli drying thoroughly.

Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Spread the broccoli on the sheet and spray again. Sprinkle with salt, pepper and garlic powder.

Roast for 20 minutes until the florets soften and begin to brown on the edges. Remove from heat and toss the broccoli with the zest, a squeeze of the lemon juice and Parmesan cheese.

Serve!

Here’s a little pre and post. Notice my little "Super Ryan." He loves that costume!

To save myself some time tonight I’m skippig the nutritional information. The only thing we are adding is a bit of fat through the spray and the cheese. I’d count it as 3 servings about a point each but that’s just me. :)

Oh! and I served with chicken and sweet potatoe fries!

As for the family, they LOVED IT and so did I! The toddler was completely interested in the entire process. Here he is stealing piece of zucchini from the cutting board. Look at that expression, I love it!

When we sat down to eat he was at first, a little intimidated by the pie piece but once I showed him how to eat he went to the town. Even the husband had nothing but good things to say. I was shocked! Although he thinks it would be better with my sauce. Ok, how can I argue with that? :)

My strategy was simple… reduce, replace and add some veggies. It’s what I always do!

• 12 oz whole wheat rigatoni
• 1 tbsp olive oil
• 8 oz extra lean ground turkey
• 1 medium onion diced
• 3 gloves garlic minced
• 1 medium zucchini diced
• Kosher Salt & Pepper
• 1 28 oz can of crushed tomatoes
• 1 tsp dried basil (or more to taste)
• 1/2 cup Parmesan cheese
• 4 oz fancy shredded part skim mozzarella cheese
• dried parsley

Preheat the oven to 400 degrees.

Bring a large pot of water to boil and cook the pasta until just done. Shave off 1-2 minutes from the time given on the box. I cooked mine for 10.

While preparing the pasta you’ll be making the sauce. Heat the oil in a large skillet over medium-high heat. Brown the turkey with the olive oil, onion and garlic. Add the zucchini and sprinkle with a bit of salt and pepper.

By this time your pasta should be ready. Drain, rinse with cold water and put back in the pot. Add 1/4 cup of the crushed tomatoes and stir to coat the pasta. Set aside.

Add the remaining crushed tomatoes to the skillet. Stir and add the tsp of basil. It should boil fairly quickly. Lower to a simmer.

Returning to the pasta, add the 1/2 of Parmesan cheese and stir to coat.

Spray a 9-inch springform pan with non-stick cooking spray. Begin to place the pasta upright in the pan. It will be a little touch and go for a bit but you’ll get the hang of it. I started with the perimeter and worked my way to the center. It took me about 10 minutes. Don’t worry some will be taller and shorter. Some will even have a bend. It will all work out once you are finished.

Top the pasta with the meat sauce. Now, I do NOT have patience to make sure there is meat and sauce in every tube. I just banged the pan a few time allowing things to setting and then added some more sauce until all but about a cup or so was on left in the skillet.

Bake in the preheated 400 degree oven for 15 minutes. Remove and top with the mozzarella. Sprinkle a bit of parsley on top. Return to the oven for 10 more minutes.

Remove and let sit for at least 5 minutes. Run a butter knife around the edge. Release the spring form and viola!

Add a splash of water to the remaining sauce in the skillet to serve on the side in case anyone wants a little extra.

Now, for the nutritional information. I reduced the amount of pasta, cheese and meat from the original recipe, yet used the same size pan. Using the ingredients originally posted on Noble Pig and using the same number or portions for each recipe (6), I reduced everything but fiber, that I increased. :) Here is a little side by side from Nutrition Data. Remember these are just estimates.

My mission was a success. I’m STILL satisfied and I ate this over 4 hours ago! I’m shocked!

• about 1 cup grape tomatoes
• 1 tsp olive oil
• 1 tbsp grated Parmesan cheese
• Kosher Salt & Pepper
• Garlic Powder
• Onion Powder
• Dried Basil
• 3oz of water
• 1/8 cup whole wheat couscous (30g) (I buy RiceSelect Organic Whole Wheat Couscous online and keep it in stock)
• About a tbsp roasted pumpkin seed kernels (15g)
• Dried Parsley

Roast the tomatoes using the Simply Roasted Cherry Tomatoes recipe.

While the tomatoes are cooking, bring the water to a boil in a small pot. Sprinkle a pinch of onion powder, garlic powder and dried basil. Once the water is boiling, add the couscous, stir, cover and remove from heat. Leave alone until tomatoes are done.

Once tomatoes are roasted to your liking, toss them with the cooked couscous and pumpkin seed kernels. Top with a bit of dried parsley and enjoy!

Boy am I glad I did. So simple, yet SO delicious. Plus you get a healthy oil in paired with tomatoes which is said to be a powerful combo!

• 1 tsp olive oil (5g)
• 1 pint cherry/grape tomatoes
• Kosher Salt
• Black Pepper
• Garlic Powder
• Onion Powder
• Basil or Italian Seasoning
• 1 tbsp Parmesan Cheese (5g)

Preheat the oven to 425 degrees.

In a small roasting or pyrex dish add the oil and swirl around a bit. Add the tomatoes and toss to coat. Sprinkle with spices and cheese.

Roast for about 18 minutes shaking once.

Transfer to a bowl making sure to get all the toasted spices and cheese. Allow to cool for a few minutes.

Enjoy!

Here’s a little before and after cooking shot.

Tonight, I went with our good old friend oatmeal and paired it with flax seeds. I’ve been reading all the great health benefits and I love the nutty flavor so I thought, why not! I did a crazy spice mixture but you can add your favorites. I was going for a seasonal fish spice mix and i have to admit, I was pleasantly surprised at the result.

As for the family, I served it to husband and toddler without saying a word. I wanted to watch their reaction. They chomped away not even asking if it was a new recipe. I tried so hard not to ask the husband what he thought, but I literally could not help myself. Once his plate was empty I was like… "So?? Did you like it?" To which he responded… "yeah it was good. Why?" I should have left it alone considering his plate was empty. :~P Toddler ate most of one fillet as well! Of course.. he called it chicken! Because "it’s all just chicken to him". LMAO

• 1/2 cup oatmeal (40g)
• 2 tbsp whole flaxseeds (20g)
• 2 tbsp grated Parmesan cheese (10g)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/4 tsp nutmeg
• Pinch of Kosher salt and pepper
• 1 pound of tilapia fillets (16oz about 4-6 fillets)

Preheat the broiler

Combine all ingredients except tilapia in a blender or food processor to make the breading.

Season the fish with salt & pepper. Dip the fillets in breading to coat. The fish is normally moist enough for the breading to stick without the use of egg.

Spray a cookie sheet lined with aluminum foil with non-stick cooking spray, Place fillets on sheet and spray tops with non-stick cooking spray.

Broil the fish for about 3-4 minutes a side.

The picture above shows how much of the breading I had leftover.

I served with a side of broccoli and Delicata Steak Fries (the husband had leftover mashed potatoes). The nutritional information in my estimate per fillet as you could use the breading to coat more, or less fish.

For some reason I bought an 8 oz package of mushrooms last weekend. I had no idea what I was going to do with them but they looked so darn good! This morning I decided I better use them before I was forced to throw them out. Especially considering this weekend is so jam packed with events I’ll never have time to cook.

So I came up with a stuffed mushroom idea. I wanted something light and tasty using what I had on hand. I have to admit, I hit the nail on the head. They were awesome! I didn’t even offer any to the husband in fears he would actually want to try one. :~P

I’m also excited as this is my first recipe to receive 5 out of 5 stars for weight loss and optimal health on NutritionData.com.

This food is low in Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Calcium, Iron and Zinc, and a very good source of Protein, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Magnesium, Phosphorus, Potassium, Copper, Manganese and Selenium.

Not too shabby for a quick mid day invention! :~P

• 8 oz package of white button mushrooms
• 3 large cloves of garlic minced
• 4 cups of baby spinach leaves chopped
• 2 tbsp (10g) parmesan, shredded
• Kosher Salt & Pepper
• Olive Oil cooking spray

Pre-heat the oven to 400 degrees

Clean the mushrooms and remove stems. Mince the stems and set aside as they will be part of your stuffing.

Mince the garlic.

Heat a small non-stick skillet over medium heat, spray with cooking spray. Add the minced garlic and mushroom stems. Sprinkle with a bit of salt and pepper. While cooking, chop the spinach, you don’t want large pieces or stems.

Add the spinach to the skillet a little at a time and cook down sprinkling a bit more salt and pepper.

Remove filling from heat. Line a cookie sheet with aluminum foil and spray with cooking spray. Stuff the mushrooms with the spinach mixture. Really jam it in there you just have more then enough.

Top with parmesan cheese and bake for about 20 minutes!

Let me say that again, I’m having a hard time believing it myself. The HUSBAND ate CAULIFLOWER!

Ok, my initial shock is over. Let me back up and tell you the story.

Last week I saw this recipe in Eating Well. It’s sounded (and looked) so good I had to try it. Of course I had to make it my own (I swear I am unable to cook exactly according to a recipe – it’s a problem I have).

Anyway, the husband comes downstairs, sees what I’m cooking, and says, “Man! I HATE cauliflower!” But he’s happy to see the chicken and potatoes I’m making along side, so he doesn’t complain much.

I make our plates and serve him a bit of the cauliflower on the side. He’s so used my experiments he doesn’t even complain. To my surprise, he takes a bite and says, “Humpf! Not bad, much better then plain cauliflower.”

I almost fell out of my chair!

To make it even better, the toddler ate a few bites. So this is definitely a winner! I love having another veggie I can put in rotation!

• 1 head fresh cauliflower cleaned and cut into bite size pieces
• 2 tbsp balsamic vinegar
• 1 tsp dried parsley
• Salt & Pepper
• Non-stick cooking spray
• 1 tbsp Parmesan cheese

Preheat the oven to 450 degrees.

Cut and clean the cauliflower and place in a large bowl.

Mix the vinegar, parsley, sat and pepper in a small bowl.

Pour the vinegar mixture over the cauliflower. Toss to coat evenly (a great job for the toddler-although we lost a few)

Spray a large cookie sheet with non-stick cooking spray. Pour the cauliflower and spread them around the sheet.

Roast for about 15 minutes, shaking and tossing a few times. After 15 minutes, sprinkle with the parmesan cheese. Return to the oven for an additional 5 minutes. Serve!

The first time I tried it I was pleasantly surprised. The fish was done perfectly, not too dry and the breading was just crisp enough. Both the husband AND the toddler are HUGE fans. The toddler, of course, dips his in ketchup and I have to admit it’s pretty good that way.

• 4-4oz Tilapia fillets
• ½ cup (30g) Fiber One Cereal (or All Bran)
• ¼ cup (20g) Parmesan Cheese
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp Italian Seasoning
• Salt & Pepper
• Non-stick cooking spray

Preheat the broiler

Place the cereal, parmesan cheese, and spices, in a blender or food processor to make the breading.

Season the fish with salt & pepper. Dip the fillets in breading to coat. The fish is normally moist enough for the breading to stick without the use of egg. Of course, you could dip it if you like.

Spray a cookie sheet lined with aluminum foil with non-stick cooking spray, Place fillets on sheet and spray tops with non-stick cooking spray.

Broil the fish 2 racks from the top for about 3-4 minutes a side.

The picture above shows how much of the breading I had leftover. I think you can squeeze about 2 more with the breading. Well, at leasat I can but I am REALLY good at stretching things. ;~)