What's for dinner tonight?

I wanna try this

Baked skinless chicken legs coated with panko bread crumbs
mashed sweet potatoes
oven roasted brocolli
...and a glass of red wine

Whats spaghetti squash?! Not sure if you can get that in the uk?!

Made this last night, and it serves 4. Oh..and not to mention, one serving is 1/4 of a 8X8 dish! So big portion people...you will love this!

Healthier Meat Lasanga (from Everyday Food Light cookbook)

6 whole-wheat lasana noodle, broken in half
1 tbsp Olive Oil
1 medium onion, chopped
1 small Italian Eggplant (1lb) peeled and cut into 1/2-inch slices
2 garlic cloves, minced
Salt and Pepper
8 ounces of ground beef sirloin (I used lean ground turkey to make it even more lower calorie)
1 can (1.75oz) tomato puree (I only had some lower calorie marinara sauce, still turned out great)
2 cups low-fat (1%) cottage cheese
1/4 cup plus 2 tbsp grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese (I used real mozzarella...not Kraft lol...and it was not part-skim)
1. Preheat oven to 375 degree. Place noodles in an 8in square baking dish, and cover with HOT water; set aside to soften.
2. In a medium Dutch oven or other heavy pot, heat oil over medium-high. Add onions, eggplant, and garlic; season with salt and pepper (remember to record how much you use!). Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes (might fall apart, that is ok). Add ground beef and cook, breaking apart meat, until no longer pink (3 to 5 min). Add tomato puree and cook until thickened, 3 to 5 min. Season with salt and pepper.
3. Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan cheese, season with salt and pepper. Remove noodles from baking dish, discarding water and dry dish.
4. Spread about 1/4 cup of meat sauce in bottom of baking dish, and top with 4 noodle halves in a single layer. Sprinkle evenly with 1/3 of the cheese mixture, then top with 1/3 of sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle evenly with mozzarella and remaining 2 tbsp Parmesan cheese.
5. Bake until lasagna is bubbling and cheese topping is golden, 25 to 30 minutes. Let stand 10 minutes before cutting and serving.

My stats: Serves 4. Calories: 440, Carbs: 46g, Fat: 16g, Protein: 34g, Sodium: 814, Fiber: 10.

Crockpot Beer Chicken!

2lb Boneless Chicken Breast
12oz Favorite Beer (I use Yuengling)
1 tsp Garlic Powder
1 tsp Salt
1 tsp Pepper
1tbsp Oregano

Just throw it all in. Low for 6-8 hours or High for 4 hours. You can brown your chicken before putting it in the Crock pot. And as for sides I am having green beans & a sweet potato drizzled in left over sauce yummmmmm

1 Morning Star Veggie Burger
3 oz Plain Baked Chicken
1/2 Cup of Brown Rice
1 tsp Sriracha

Cut up the Chicken and Veggie Burger.
Mix that up with the Sriracha and the Rice.
Bam! Tasty Dinner.

Greek omelette. Omelette with spinach, feta and olives with side salad.

Homemade Veg soup (I'm trying my best to eat veg!). A sugar free jelly pot, and some grapes

I'm going to stuff my chicken breast with spinach and herb goat cheese, nuke some baby potatoes and steam some cauliflower and broccoli.

Probably homemade egg rolls...yummmm!