How to diet fast 1 week

Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella is delicious for a side dish or a Meatless main dish.

I don't have any kind of clever creative story about how I came up with this Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella except for the fact that my local store had organic kale on sale for $.99 a bunch (!), and I went a little crazy buying kale.  So then I had to start thinking of ways to use it, and I had a big spaghetti squash on the counter staring me in the face.  Most definitely this is a riff on the Twice-Baked Spaghetti Squash with Pesto and Parmesan that's been so popular on the blog, but the generous amount of kale makes this feel like a more substantial dish, to me at least.  I'd love this for a low-carb side dish but it would also be great for a meatless main dish.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this recipe for Low Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella is something I love to make and freeze individually for quick meals later.  This recipe was featured in January 2012 for a Month of Daily Phase One Recipes, and it's been a big hit ever since.)

If you watch the left sidebar where it shows the most visited recipes, you might have noticed that Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan are almost always there as one of the most-visited recipes.  Who knew stuffed peppers were so popular?  That recipe contains rice, but I also love this version of Phase One Stuffed Peppers and I recently made it again with Jake to update the photos.  We each enjoyed one, and then I had leftovers with my brother Mark, who also thought they were great.  This recipe makes six peppers, and this is the type of thing I'd make ahead and keep in the freezer to take for lunch when I was teaching school, so even if you're only cooking for one or two people I recommend making the whole recipe and freezing some. 

I mentioned last week how I love the idea of Sneak Some Zucchini on to Your Neighbor's Porch Day, but I am puzzled as to why the holiday comes so early in the gardening season.  In Utah, zucchini grows at least until the end of September, and those last few weeks of the summer are when you're most likely to wander out to the garden and find a giant zucchini staring you in the face.  For a few weeks now I've been experimenting with the monster zucchini a good friend has been giving me, and this Three Cheese Zucchini Frittata was one of the happy results.  Besides using Mozzarella, Feta, and Parmesan cheese, I have a couple of other tricks here that made this one of the best tasting zucchini + egg dishes I've ever had.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this delicious Spinach and Mozzarella Egg Bake is something I'd love for breakfast.  If  you ever buy those big packages of spinach from Costco and end up letting some of it go bad, keep this recipe in mind as a good way to use up the spinach!)

If you look at my recipe category section for Eggs, you'll see that I've come up with a lot of variations for South Beach Diet friendly breakfast casseroles through the years.  I make breakfast casseroles on the weekend, cut into individual servings, and keep in a container in the fridge to eat for breakfast all through the week.  I still have favorite breakfast casseroles that I make regularly, but for a while now I've been making a variation I'm calling an "egg bake."  This is a similar to a breakfast casserole, but with lots of vegetables, meat, or cheese, and just enough egg to barely hold it together.  This particular version with spinach and a generous amount of low-fat mozzarella is something I've made at least six times in the last couple of months, so I think it's officially a favorite.  I love the idea of starting out the day with a big serving of spinach, and this is so delicious you won't even think about eating something that's good for you!