12W12S2P Update: Pending

Can't give you a weight loss update at this point because I can't get an accurate reading right now -- let's just say "technical difficulties" and leave it at that. Instead I will give you the recipe for what we had for dinner tonight and hope it is sufficient for now.


Skinny Stuffed Shells

• 15 jumbo shells
• 15 ounces fat-free ricotta cheese
• 1 cup shredded 2% milk mozzarella cheese
• ¼ cup shredded Parmesan or Romano cheese
• 1 clove garlic, minced
• 1 cup frozen chopped spinach, thawed
• ¼ cup shredded carrots (optional)
• salt and pepper, to taste
• 1 egg, lightly beaten
• 26 ounces (1 jar) pasta sauce

Cook shells according to package directions. Drain, rinse under cold running water, and drain again thoroughly. Preheat oven to 350°F. In a bowl, combine cheeses, garlic, spinach, carrots, salt, pepper, and egg. Mix to combine thoroughly. Spray a 9"x13" baking dish with cooking spray and coat the bottom with 1 cup of sauce. Fill cooked pasta shells with equal parts filling and arrange in bottom of baking dish. Pour remaining sauce over stuffed shells (and sprinkle additional shredded cheese on top, if desired). Loosely cover with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes or until heated through.

Makes 15 shells. Approximately 115 calories per shell. Average serving = 3 shells (350 calories). [Edited because I can't do math!]



Balsamic Roasted Squash

• 1 medium zucchini, sliced
• 1 yellow summer squash, sliced
• 1 red bell pepper, sliced
• salt and pepper, to taste
• ½ tablespoon olive oil
• ½ tablespoon balsamic vinegar

Preheat oven to 350°F. Spray a roasting dish with cooking spray. Add vegetable slices. Season with salt and pepper, and drizzle with oil and vinegar. Toss well to coat. Cover and cook for 30 minutes. Uncover, stir well, and cook uncovered for another 20-30 minutes or until cooked through and slightly browned. If desired, sprinkle with shredded Parmesan or Romano cheese and place under broiler for 3-5 minutes or until browned to your like.

Makes about 4 cups. Approximately 40 calories per cup.