Sexy Skinny Spaghetti

Looking to wow the pants off your Valentine? Or maybe just a way to stay in your skinny jeans?

Avoid the bloated feeling that often comes with traditional pasta by substituting noodles with spaghetti squash.  I thought this was a ridiculous idea (how could a vegetable taste like pasta?!) until I tried it for the first time (I loathe change).

Skinny Sketti

You will need a spaghetti squash, choice of meat (if desired) and your favorite Italian sauce (I use bottled – but low sodium!).


Preheat the oven to 350 degrees.

Microwave the squash for about a minute.  This will make it loads easier to cut and save your hand strength for opening that tightly sealed jar of sauce (let’s be real, I would never make from scratch).


Once cut, scoop the seeds out of the middle (if you forget this step (as I almost ALWAYS do) you can remove after cooking – no worries).

fork or spoon

Hold on tight because the squash is slippery!

Slippery Sucker

Once seeds have been removed, place halves on a cooking sheet.  Bake for 45 minutes to an hour, depending on the size of your gourd.


Use a fork to create ‘spaghetti’ noodles.


I can make four meals out of one large spaghetti squash (thus not having to cook all week. Score!).

Spaghetti Sizzle

Typically, I add FreeBird chicken breast strips that can be found at Whole Foods (low in sodium and calories) but I’ve also used turkey meatballs and lean ground beef in my sauce.


Mix sauce and cooked meat, bring to a boil.


Serve immediately with or without cheese (due to the non-pasta spaghetti, I treat myself with a handful of mozzarella on top).


Just might wow the pants off of your Valentine!

Use reduced fat cheese to keep it on the ‘skinny’ side.

This cheesy version of sexy spaghetti will cost $10 (more or less depending on the meat) has about 260 calories, 20 carbs and 11 grams of sugar overall.

Now get out there in all your skinny glory and seduce someone.



Orgasmic Onion Rings

Yeah, they’re really that good.

Plus, they’re cheap and easy – what more can a gal ask for?

Skinny onion rings.

O Face Onion Rings.

A lover of anything battered and fried is so unkind to my waistline, therefore I’m always in search of the ‘skinny’ alternative.  So here’s a baked onion ring recipe that has received all kinds of accolades from my kitchen consumers.

You’ll need:

One large onion

Bread crumbs (to make gluten-free as I did, use Corn Flake crumbs)

Egg substitute

1/2 cup flour (I used gluten-free) with salt and pepper to taste

Wax paper to prevent mixture sticking to cupboard  (I learned this step the hard way – I am NO genius in the kitchen)

You can substitute the egg substitute with two real eggs or three egg whites.

You can replace the egg substitute with two real eggs or three egg whites, depending on how ‘skinny’ you want the rings.

Preheat the oven to 350 degrees.  Coat a baking sheet with non-stick spray.

Slice the onion to the

Slice onion to the desired size.

On a sheet of wax paper, place the flour mixture on one side and a pile of bread crumbs on the other.

Smother onion ring in the flour mixture.

Smother onion ring in the flour mound.

Place the egg substitute in a bowl.

Coat entire ring with egg mixture.

Cover each O ring with egg mix.

I’m such a kitchen diva that I use utensils when I smother and cover the onion rings. After all, my nails are jewels, not tools (I work hard on those Mani Monday posts dammit!).

Coat the entire ring in breadcrumbs.

Coat the rings in breadcrumbs.

Place rings on baking sheet and put in the oven for about 10 minutes.  Flip the onions and bake another 5. Serve immediately.

Skinny onion rings.

Skinny onion rings.

My Skinny Os have about 75 calories per serving.  But if you eat the entire batch (like I often do – I can’t help myself!), you can avoid feeling too guilty with a grand total of 240 calories vs. the 700+ for the fried version.

O-O-OH so delish!


Eat Shit and Die Guac

I promise you really won’t die – but you may think you will because this dip is that good.

The ex-boyfriend dip.

So here’s the skinny on my friend Coco’s award winning “Eat Shit and Die Guac,” (she actually entitled it “I just broke up with my boyfriend, please send me to the beach guacamole,” years ago and won a trip to the beach. Thank God for ex-boyfriends.  She’s just nicer about her wording than I am about past loves, hence the guac’s new moniker).

Dip hardware:
· 6 ripe avocados (soft to the touch)
· juice from 2-3 limes (I substituted with lime juice because I’m cheap and easy)
· 1 large tomato, seeds and pulp removed, diced
· 1 serrano chili, minced (I didn’t know what this kind of pepper was exactly, but it was labeled at the grocery. Phew)
· 1/2 a red onion, minced
· 3/4 cup chopped cilantro
· 1 1/2 teaspoons kosher salt (or regular salt)
· a few turns of freshly ground black pepper
· 1/2 teaspoon cumin (Coco says this is the secret weapon)

This yields about four cups.  Plenty for a small crowd to snack on.

First cut the avocados in half.

Remove the pits and place avocados into a large bowl. Mine were so ripe and mushy, I was able to spoon them out.

Squeeze lime juice (authentic or duplicated) over the avocado. Mix well.  This will help the dip from browning.

Add the rest of the ingredients to the potion. Mix.

Taste and add more lime juice, onion and cilantro if desired.

Best served fresh but if you have leftovers (which you won’t), cover with plastic wrap directly touching the surface of the guac. Refrigerate.

This gluten-free dip will cost you about $11 including tortilla chips (if you get the $2 bag). The avocados will be the priciest portion (I paid $1.20 each) but well worth the outcome.  I secretly thanked Coco’s ex-boyfriend every time my overloaded chip hit my lips. And you will too.