Yup, spaghetti omelet…trust me.

3 cups cooked spinach spaghetti
4 eggs
1 cup broccoli florets
4 tbs. Parmesan cheese
1 1/2 oz. protein powder
2 tbs. fresh chopped parsley
2 tbs. fresh chopped basil
1 tbs. butter
1 tsp. freshly ground pepper
pinch salt

Boil the pasta and steam the broccoli. Place the cooked, drained spaghetti in a bowl. Mix in the broccoli, parsley, basil, salt, pepper, protein powder and butter. When the butter is melted, stir in the cheese. While the mixture cools, stir occasionally. Beat the eggs, then add to the pasta. Spray a nonstick skillet with cooking spray, stir the spaghetti once more, then pour mixture into the skillet. Cook over medium-high heat. When the egg starts to firm up, flip the omelet. Serves 4

Blocks: 3
Calories: 310
Carb: 27g (38%)
Protein: 23g (33%)
Fat: 10g (29%)

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image courtesy of ccharmon

Sounds intimidating, doesn’t it? Say it with me…”Po-yo Sorr-ren-tin-o”. Yup, but it’s not. It’s pretty simple, no fancy technique needed.

1 medium-large eggplant
2 whole chicken breasts (about 1 lb. total)
1/2 cup Italian bread crumbs
1/2 cup chicken broth
4 cups pasta sauce
4 oz. shredded Mozzarella cheese
4 oz. shredded skim Mozzarella cheese
2 tsp. grated Parmesan cheese
1 tbs. fresh parsley
4 cups cooked wheat linguine

Cut the eggplant into slices about 1/2″ thick. Bake them on a nonstick cookie sheet at 375 until tender (20 minutes). Combine the bread crumbs and parsley in a small bowl. Divide the chicken into 4 half breasts, and pound each one to thin. Dip the chicken in the broth, then into the bread crumbs to coat. Add the chicken to the cookie sheet, and bake until browned, about 15 minutes.

In a casserole dish, pour about 1/2 cup of the pasta sauce, enough to coat the bottom. Layer in the chicken, eggplant and some of the Mozzarella, reserving some for the top. Add another cup of the sauce, and top with the remaining Mozzarella and the Parmesan. Bake at 400 for 20 minutes.

Serve with linguine and the remaining pasta sauce. Makes 8 4 block servings.

Blocks: 4
Calories: 415
Carb: 37g (39%)
Protein: 31g (33%)
Fat: 13g (28%)

The most important aspect of this recipe is to make sure that you buy enough tequila and limes! You’ll only need two shots and one lime for the food, but you also need to reward the cook, right??

1 lb. boneless chicken breast
1/4 lb. cooked shrimp
1/2 cup chicken broth
2 tbs. unsalted butter
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 cup red onion
1 Jalapeno
2 shots tequila
4 tbs. fresh cilantro, or to taste

12 oz. whole wheat fettuccine
1/2 cup heavy cream
1/2 cup milk
1 lime
salt and pepper

Start by roasting the Jalapeno and the bell peppers: Place them on a cookie sheet and broil until the skins are thoroughly black, flipping them over if needed. Because the Jalapeno is smaller, be especially careful that it doesn’t overcook. You’ll probably need to pull it out before the bell peppers are fully black. When done, put them all in a paper bag. Close the bag tightly, and put it in the freezer for about 10 minutes. Once it’s cooled down, you can peel the skins right off. Split open the peppers, remove the seeds and ribs, and rinse in cold water. Slice the Jalapeno finely, the bell peppers less so. While you’re at it, slice the red onion and chop the cilantro.

Remove all visible fat from the chicken, and slice it into 1/4-inch strips. Boil the chicken stock in a small saucepan until it’s reduced by about half. While the stock is reducing, you have 2 tasks. Number one, boil the fettuccine in lightly oiled water until al dente. Number two, tequila break.

While the fettuccine is cooking, melt the butter in a 10-inch saute pan. Saute the chicken, peppers, and onion over medium-high heat until the chicken starts turning opaque. Stand back, add the tequila (which might flame up), and continue to cook for about 2 minutes. Add the reduced chicken stock and the cilantro. Cook until the liquid in the pan is reduced by about half. About half way through this reducing, add the already cooked shrimp. Pour in the cream, turn the heat to high and cook until the sauce thickens. It will want to stick and burn, so it’s crucial that you stir constantly! Squeeze in the juice of one lime, and add some fresh ground pepper and a pinch of salt. Stir the fettuccine right into the saucepan, and serve immediately. Serves 8.

Blocks: 4
Calories: 360
Carb: 37g (42%)
Protein: 27g (31%)
Fat: 12g (27%)

1 medium summer squash
1 medium zucchini
1 tbs. olive oil
6 oz. whole wheat spaghetti
1 oz. fresh basil
2 oz. Parmesan cheese
1 1/2 cups steamed clams

Wash the squash & zucchini. Slice both lengthwise and mix in a bowl with the olive oil and some freshly grated black pepper. Grill the vegetables, and be careful not to overcook them. They should be slightly crunchy when you take them off. While they’re grilling, boil the spaghetti. When both are done, chop the veggies into small sticks, and combine with the pasta. Add the fresh basil, cheese, and clams. Toss and serve. Serves 4.

Blocks: 4
Calories: 465
Carb: 43g (41%)
Protein: 34g (32%)
Fat: 15g (30%)