Some of our favorite recipes tend to use a little more of the bad stuff then we can have while eating healthy. Here two of my favorite alternatives to our carb-heavy favorites like dinner rolls and spaghetti. I have mentioned both of them in meal prep and meal planning, and I make them frequently! If you have a meal you would like to find a healthy alternative for, post it below and I will see if I can find a recipe!
Here is the link to the nutrition analyzer I used to calculate the caloric counts of each of these recipes:
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Two Ingredient Biscuits:
Makes about 10 biscuits
Serving Size: 1 biscuit Calories: 45 per biscuit Protein: 2 grams, Total fat: 0 grams, Total Carbs: 9.2 grams, Total sugars: 0.2 grams (Calculated by Very Well Fit)
WW points calculator: 2 points
2 cups self-rising flour
2 cups fat free plain Greek yogurt
Mix together- if you prefer a little more flavor, add 1 tsp garlic powder and 1 tsp Italian seasoning. Knead with a little extra flour (the dough is very sticky). Bake at 350 degrees for 10-15 minutes, until tops are golden brown. These taste like sour-dough bread, and they’re delicious! I would suggest storing your leftover biscuits in the fridge, just to be on the safe side.
Stuffed Spaghetti Squash:
Serving size: 1/4 of the squash
Calories per serving: 281, Protein: 37.6 grams, Total fat: 7.1 grams, Total carbohydrates: 12.1 grams (calculated by Very Well Fit)
WW points calculator: 3 points
1 Spaghetti Squash
Olive oil cooking spray
1 tsp olive oil
1 1/2 cups grape tomatoes, halved
1/4 cup onion, chopped
1 cup mushrooms, chopped
1 tsp Capers
2 cloves garlic, chopped
1 Tbsp Italian Seasoning
1 tsp salt
1 tsp pepper
1 chicken breast, diced
1 cup low- fat mozzarella cheese
Halve and clean out the spaghetti squash. Spray it lightly with olive oil cooking spray, place face down on a cookie sheet, and bake at 350 degrees for 45 minutes. (You will know it’s done when you can stick a fork through the outer skin easily)
While the squash is cooking, add olive oil, garlic, and capers to a skillet on medium heat. Once warm, add the onion and chicken and heat until chicken is thoroughly cooked. Add tomatoes, mushrooms, Italian seasoning, salt and pepper. Cook until tomatoes and mushrooms are soft.
Remove squash from oven, and scrape sides with fork until the squash forms “spaghetti” noodles in the shell. Use a slotted spoon to add sauce to the squash. The extra juice will leak from the squash and make a very large mess (from experience). Add the mozzarella cheese to the top, and pop it back in the oven until the cheese has melted.
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