Spaghetti Squash Casserole


Yummy, cheesy creamy deliciousness.

8 Smart Points per serving.

1 small spaghetti squash (1-1/2 to 2 pounds)

1/2 cup water

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped sweet red pepper

1 garlic clove, minced

1 jar marinera

1c part skim ricotta

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup shredded mozzarella or cheddar cheese

1 tablespoon chopped fresh parsley


Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375Β° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add sauce, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Mix in ricotta.
Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350Β° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

Makes 6 to 8 servings. I did 6 and it cameout to 8SP per serving.

What I Eat In a Day – Weekend Edition, A Pumpkin Cake Recipe, and 100 Days of Honest Tracking Challenge

I haven’t done one of these in a while and I think it is time to refocus. Not going to lie. I have been off the rails this week and my eating disorder has reared it’s ugly head. I am heading to my #wwworkshop to weigh in and recenter myself. In the past I would have skipped my meeting. Now I know I need it. I started my day with 8oz of water.

Breakfast after the meeting is the #feliciacombo

2 eggs (0sp), 3oz hashbrowns (2sp), 1/3c low fat cottage cheese (1sp), 3 slices of oven roasted Turkey breast (0sp), and 1c of mixed berries (0sp). I also have a large cup of coffee with 1 TBSP of Sugar Free Pumpkin Creamer.

Weigh in was not great. Up 3.6 pounds. I own it. Let’s move on. I was glad I went to Workshop though. So much support. This week we talked about introducing a variety of fruits and veggies. I always get adequate servings but I am also up for trying new ones.

Lunch at 12:30. I am having 1 serving of an Asian Chop Salad kit from Costco (6sp), tuna salad (1sp) and 2 rice cakes (2sp). Also have 16oz water.

I wanted a little something sweet after lunch so I had a WW peanut butter protein stick for 2sp.

Football snack is 4sp worth of popcorn with Everything But The Bagel Seasoning!

Dinner at 5:30. We had salmon grilled in a foil packet with dill and onion, 1/2c of potatos grilled in a foil packet (2sp), and green beans.

At 6:45 I am enjoying a yummy sweet treat! A slice of homemade pumpkin cake, sliced in half (3sp). Topped with 1 apple that I cooked in the microwave with a bit of Lakanto Monk Fruit sweetener and cinnamon. I topped that with 2 tbsp of Whipped Cream (1sp). I am also having a cup of nightly calm tea in an effort to help my sleep.

Finally, I am going to recommit myself to honest tracking for the next 100 days (yes, even during the holidays). I really want to see what effect it has on my weightloss.

Here is a blank tracker if you want to pla along. Feel free to use #bdww100dayshonesttracking on social media.

Here is day 1 for me:

24 Smart Points, 64oz water, 5,120 steps, and 1,629 calories.

Recipe for the cake:

  • 1 box of pillsbury sugar free yellow cake mix
  • 1 can of pumpkin puree
  • 3 eggs
  • 1 tsp cinnamon

Preheat oven to 350. Spray an 8×8″ square cake pan with nonstick spray.

In a large mixing bowl, beat cake mix, pumpkin, eggs and cinnamon for 30 seconds on low until.blended, and then for 2 minutes on high.

Spread cake batter in prepared cake pan.

Bake for 25 to 30 minutes until cake tester comes out clean.

Cut into 12 equal pieces and cool completely.

Makes 12 servings. 3sp per serving.

Plugging Along

This has been a bad week. I have been on the struggle bus and my anxiety has been in full force. I fully expect a gain on Sunday.

Will I quit?


Will I skip my #wwworkshop


Because it isn’t always going to be a forward path. Sometimes we have to take a few steps back in order to go forward.

Did I give myself a pity party?

Yes. Yes I did. And then, I put on my ankle brace and I worked out.

If It’s Sunday It’s Meal Prep

I prepped some yummy stuff for the week today! I started off with making a yummy fall treat, The Pound Dropper’s Apple Cider Donuts which are just 2 Smart Points Each. You need to try these! Yummy and satisfying and perfect for Fall!

I made a quick and easy quiche with spinach, turkey sausage, and Go Veggie Cheddar Shreds.

This was easy to make! I sprayed a pie plate with nonstick spray, and used a can of low fat crescent roll dough to line the pan like pie crust. You kind of have to shape it to fit, but it will be covered in eggs and veggies and cheese, so it doesn’t have to be pretty. I then layered in 1/2c of Jimmy Dean Turkey Sausage Crumbles, and 1 package of steam in bag frozen spinach that had been cooked and drained. Then I beat 8 eggs with salt and pepper, and poured it on top. I topped it with 1/2c of Go Veggie cheddar shreds. I baked the whole thing at 375 for about 35 minutes. It made 8 servings at 4 Smart Points per serving.

After my WW Workshop, I came home and roasted a butternut squash.

When it was cool, I peeled it and mashed it with Lakanto Golden Monk Fruit Sweetener, cinnamon, and I Can’t Believe It’s Not Butter Spray. We will have it this week as a side.

I made a pot of turkey chili for lunches. This will be for both myself and my husband.

I cooked a chicken breast in the instant pot with 1 can of rotel and some taco seasoning to make chicken burrito bowls this week.

And of course had to make some homemade guac.

And finally, for a chocolatey treat, I made some brownies. This is an easy peasy recipe!

Just 2 ingredients…1 box of sugar free brownie mix, and 1 can of pumpkin puree. Mix the two together. I baked it in my brownie pan (all edges!!) at 375 for 35 minutes.

These came out to 3 Smart Points each.

Finally, today was our 12th Anniversary!

For dinner tonight we had steak and baked potato. All planned and tracked and delicious. I had a brownie topped with PB Fit, half a banana, and coconut whipped cream for dessert (4 Smart Points).

Weekly Weigh In and WW Workshop

Down 0.4 pounds this week! Not bad considering I had ice cream and fried oysters yesterday! #yolo

This week at WW Workshop we spoke about stress and how we deal with it. We spoke about ways other than eating, iincluding deep breathing, exercise, yoga, taking a walk, or meditating.

How do you deal with stress?

October Goals

Many of my goals are the same from month to month. My exercise, step and water goals are usually the same. After the first of the year I will probably shake them up.

A big goal for this month is to try 4 new recipes. So throw me your recommendations!! They need to be dairy free, but that is my only qualifier!

I also want to hit 10% of my starting weight lost…so 21.7 pounds!

What are your goals for October?

At Home Workout Routine

I have had a slight cold.lately so to save people from my germs, I have been working out at home. Generally, I try to alternate between upper and lower body, But I actually did a full body routine today.

I always start with cardio. When I am at home, I walk for 30 minutes. My neighbors probably think I am nuts for walking in circles in my house, but whatever….

For my lower body workout, I do the following:

  • 10 weighted squats and 8 alternative lunges (usually 8 pound dumbbells)
  • 10 deadlifts
  • 10 sumo squats and 8 raised leg lunges
  • 15 bridges
  • 15 crossover kicks
  • 15 external calf raises
  • 15 internal calf raises

If I am just doing a leg day, I do 5 circuits.

Upper body:

  • 20 arm circles and 8 bicep curls
  • 8 tricep dips
  • 10 push ups
  • 8 tricep kickbacks and 8 single curls
  • 8 should presses
  • 10 upright rows plus 15 pushups

Again, if I am doing just upper body, 5 circuits.

If I combine into full body, I do 3 full circunits and then add core:

  • 30 to 60 second plank
  • 30 crunches
  • 10 kettlebell figure 8s
  • 3 sets of 12 dumbell side bends on each side

Meal Prep Sunday

I am trying to get back into my meal prep. Even with working from home now I need to know that I have meals prepared and ready to grab so I don’t mindlessly eat without thinking.


In addition to this yummy Pumpkin Baked Oatmeal…

I also made lunches and prepped some sdes for the week.

For lunches I did an italian chicken and butternut squash noodles. It smelled so good.

I took 2 chicken breasts and diced them. I put them in a large skillet with chopped celery, onion and bell peppers and sauted it until the chicken was browned. Then I added a pound of sliced mushrooms, a clove of minced garlic, dried Italian seasoning, salt, pepper and turmeric. I cooked it until the veggies were just beginning to soften. Then I added 1 package of butternut squash noodles and 1 can of crushed tomatos. I dropped the heat to low, and put the lid on and let it simmer for about 10 minutes. So yummy. And zero points.

I also made a Greek yogurt marinade for grilled chicken tonight (basically 1/3c nonfat greek yogurt, 2 tsp olive oil, 2 tablespoons dried oregano, choppd garlic, lemon juice, and salt and pepper). I poured half in a large ziplock bag with 2 chicken breast and put the rest in the fridge in a bowl. I will grill those chicken breasts tonight and use the extra marinade to baste it while it cooks.

I roasted an acorn squash with I Can’t Believe It’s Not Butter Spray, some monk fruit sweetener, and cinnamon. I roasted it in the oven at 400 for 45 minutes.

Then I peeled it and mashed it. We will have that as a side this week. Zero points.

I made a big batch of tzatziki to snack on with veggies this week. Zero points.

I also made a batch of homemade guac bit forgot a picture. 2 ripe avocados, a quarter of an onion minced, 3 cloves of garlic minced, salt and the juice of a lime.

And finally I boiled cabbage and onion to have as a side this week. I boil mine with Goya ham seasoning, an onion, a splash of liquid smoke, salt and pepper.

What did you prep for the week?

Pumpkin Baked Oatmeal

Are you sick of pumpkin yet? You probably should read someone else’s blog then. πŸ˜‚

It is supposed to be 90 degrees this week, but it is October damnit and I want a cozy breakfast!! Sopumpkin baked oatmeal it is!!

This baked oatmeal is creamy and cozy and every single thing I love about fall except full sized candy bars when your trick or treating. πŸŽƒπŸŽƒ

Here is what you’ll need:

Why that is a video I don’t know, but let’s go with it.

Start by preheating your oven to 350Β°, and spray an 8 x 8″ baking pan with non stick spray.

In a large bowl, add 2c of rolled oats (you can use instant but decrease your cooking time).

To that, add 1/2 tsp of baking powder.

1/4 tsp salt.

1 tsp of cinnamon.

And 1/8 tsp nutmeg. You can add more nutmeg if you like it, but I am not a huge fan.

Then add 1/4c of chopped walnuts.

In a small bowl, mix together 1 1/2c of unsweetened or low sugar vanilla almond milk.

1 egg

1 can of pumpkin puree (not pumpkin pie filling).

1/4c sugar free pancake syrup.

And 1 tsp vanilla.

Whisk that together.

The slowly stir your wet mixture into your dry mixture.

Pour your batter into your prepared pan.

Bake for 45 to 50 minutes. It will be very moist because of the pumpkin, almost like pumpkin pie filling.

I will top mine with a bit of nonfat Greek Yougurt and honey. Yummo!

Pumpkin Baked Oatmeal

  • 2c rolled Oats
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (I used 1/8 tsp)
  • 1/4c chopped walnuts
  • 1 1/2c unsweetened vanilla almond milk
  • 1 egg
  • 1 can pumpkin puree
  • 1/4c sugar free pancake syrup
  • 1 tsp Vanilla
  1. Preheat oven to 350Β°
  2. Spray an 8×8 square baking pan with nonstick spray.
  3. In a large bowl, mix oats, baking powder, st, cinnamon, nutmeg and nuts.
  4. In a smaller bowl, mix milk, pumpkin, egg, syrup and vanilla until smooth.
  5. Mix wet ingredients into the dry until combined.
  6. Pour mix into baking pan.
  7. Bake 45 minutes until knife inserted in center comes out clean.

Makes 6 servings at 4 Smart Points per serving.