Serves 4

• 1 Medium Spaghetti Squash

• 4 Tablespoons Olive Oil, Divide
• 3 Spicy or Mild Italian Turkey Sausage Links, Meat Removed From Casing
• 3 Cloves Garlic, Peeled & Thinly Slice
• 1/2 Cup White Win
• 1 Pint Cherry Tomato
• Salt & Pepper
• 1/2 Cup Finely Chopped Fresh Herbs (Chives, Basil, Parsley)

Directions:

Preheat oven to 375 degrees F.
Toss the tomatoes with two tablespoons of olive oil, and place in a casserole dish in the oven.
Cut the squash down the middle lengthwise, and scoop out the seeds and loose strands of flesh.
Lightly oil a baking sheet, and place the squash cut side down on the pan.
Cook the squash until it is fork tender, about 35 to 40 minutes.
In a frying pan, heat the remaining two tablespoons olive oil and cook the turkey sausage meat, breaking it up with two forks as it cooks, until it is lightly browned.
Add the garlic and cook another couple of minutes until it is fragrant.
Add the wine, and cook over medium heat until the wine has reduced by half.
Once the squash has cooked, use a fork to pull the strands away from the shells and place in the pan with the turkey.
Add the roasted tomatoes and fresh chopped herbs, and toss to mix well.
Serve immediately.

You are making a crust first… then a meringue… then the lemon filling… and putting them together and baking. You can also pour two inches of lemon filling into small foil or heatproof glass ramekins, top with meringue and bake without a crust!
 

• 5 eggs, separated (yolks for filling and whites for meringue)
• 1/3 cup cornstarch
• 1 1/2 cups water
• 2/3 cup plus 3 tablespoons Truvia Baking blend(or other sweetener)
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pre-baked pie shell

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
Beat reserved egg whites until soft peaks form – gradually add 3 tablespoons Truvia and continue beating until stiff peaks form, approximately 1 to 2 minutes – set aside.
In a medium saucepan, combine cornstarch, water, remaining Truvia, and salt. Whisk to combine. Bring mixture to a boil over medium high heat, stirring frequently. Cook thickened mixture for 2 minutes, stirring constantly. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg and stir until you have added at least half of the mixture. You are doing this to gently heat the egg yolks before adding them to the hot mixture in the pan as if you simply poured them into the pan they would instantly scramble.)
Return warmed egg mixture to saucepan, turn reduce heat to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour hot lemon mixture into pie shell and top with meringue, placing dollops around edges of pie first to seal to the crust – then fill in center – smooth leaving slightly higher in center.
Bake 10 to 12 minutes, until meringue is golden. Remove from oven and cool on a wire rack. Chill for at least 2 hours before slicing.

• 1 1/2 lbs chicken breasts, cut into thin strips
• 1 lb spinach, thawed frozen chopped
• 15 ounces light ricotta cheese
• 3 tablespoons parmesan cheese, grated
• 2 egg whites
• 1/4 teaspoon garlic powder
• 1 pinch ground nutmeg
• 1 1/2 cups marinara sauce, reduced-sodium

Directions:

1 - Preheat the oven to 400 degrees F.
2 - Coat a 8-by-8 baking dish with olive oil spray.
3 - Cook chicken in a skillet until just starting to brown.
4 - Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
5 - Place the spinach in a large mixing bowl.
6 - Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
7 - Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
8 - Bake for 20 minutes, or until is hot throughout and the top begins to brown.
9 - Let stand for five minutes to slightly cool.
10- Place the sauce in sauce pan. Heat until warm.
11- Spoon sauce over chicken-spinach-ricotta bake.
12- Serve immediately.

Serves 6 - Protein 37.3 g/Per portion

• 1 2/3 cups whole-wheat pastry flour
• 1 tsp baking powder
• 3 tsp baking soda
• 3 1/2 cups pitted dates, divided
• 1 cup pineapple chunks in own juice, drained
• 1 banana
• 1 cup unsweetened applesauce
• 1 cup raw beets, shredded
• 3/4 cup raw carrots, shredded
• 1/2 cup raw zucchini, shredded
• 3 tbsp natural cocoa powder
• 1/2 cup currants
• 1 cup chopped walnuts
• 1 1/2 cups water
• 2 tsp vanilla extract

Chocolate Nut Icing

• 1 cup raw macademia nuts and/or raw cashews
• 1 cup vanilla soy, hemp or almond milk
• 2/3 cup pitted dates
• 1/3 cup brazil nuts or hazelnuts
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

Directions
Preheat oven to 350°F. Mix flour, baking powder and baking soda in a small bowl. Set aside.
In blender or food processor, purée 3 cups of the dates, pineapple, banana and applesauce. Slice remaining 1/2 cup dates into 1/4-inch pieces.
In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well.
Spread in a 9 x 13-inch nonstick baking pan.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
For the icing, use a high-powered blender and combine all icing ingredients until smooth and creamy. Spread on cooled cake.

· 3 cups (750 mL) sodium-reduced chicken broth
· 2 green onions, sliced
· 1 carrot, sliced
· 1 rib celery, sliced
· 1/4 tsp (1 mL) pepper
· 1/4 tsp (1 mL) dried thyme
· 1 sweet red pepper, chopped
· 1 cup (250 mL) vermicelli egg noodles
· 1/2 cup (125 mL) frozen peas, thawed

Turkey Meatballs:
· 1 egg
· 1/4 cup (60 mL) grated onion
· 1/4 cup (60 mL) grated parmesan cheese
· 2 tbsp (30 mL) minced fresh parsley
· 1/4 tsp (1 mL) salt
· 1/4 tsp (1 mL) pepper
· 1 lb (454 g) lean ground turkey or lean ground veal


Bake the meatballs in the oven at 325 for 25-30mins. Add them to the rest of the ingredients. Let simmer about 1h 30 mins. Add noodles the last 30 mins of cooking. (or 4 hours in a crock pot on high, add noodles last hour)