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Standing Abs Workout.

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https://www.youtube.com/watch?v=8zI5EoiYi1c

Skillet Lasagna.

Ingredients

1⁄2 pound

 ground beef

1⁄2 cup

 chopped onion

2 cloves

 minced garlic (or 1/4 teaspoon garlic powder)

2 1⁄2 cups

 spaghetti or pasta sauce (26 to 28 ounce container)

1 cup

 water

8 ounces

 wide noodles

1 package

 frozen chopped spinach, thawed (10 ounce)

1 package

 lowfat cottage cheese (12 ounces or 2 cups)

1⁄2 cup

 shredded mozzarella cheese (4 ounces)

Directions

1. Stir ground beef, onion, and garlic together in a large skillet over medium high heat (350 degrees in an electric skillet) until meat is browned.
2. Add spaghetti sauce and water to skillet and bring to a boil.
3. Add uncooked noodles, stir, cover with lid, reduce the heat and simmer 5 minutes.
4. Squeeze the thawed spinach to remove the juice then stir into the noodle mixture. Cover and simmer for 5 minutes.
5. Spoon cottage cheese over the top. Sprinkle with mozzarella, cover and heat another 5 to 10 minutes until heated through and noodles are tender.
6. Refrigerate leftovers within 2 hours.

Notes

• Add fresh or canned (drained) sliced mushrooms.
• Use whole wheat pasta instead to increase fiber and make this a whole grain meal.
• Try pasta in a different shape.

https://www.foodhero.org/recipes/skillet-lasagna

Chinese Spicy Noodles.

Ingredients

1 package

 (16 ounces) spaghetti, uncooked

2 tablespoons

 vegetable oil

1 medium onion, finely diced (about 1 cup )

6 cloves

 minced garlic or 3/4 teaspoon of garlic powder

2 tablespoons

 curry powder

1 tablespoon

 chili paste

2 tablespoons

 soy sauce

2 cups

 shredded cabbage (1/3 head)

1 cup

 shredded carrot

1 cup

 shredded zucchini

6 green onions, thinly sliced

2 large tomatoes, coarsely diced

1⁄4 cup

 honey

1⁄2 cup

 peanuts

lime wedges

Directions

1. Boil water in a large pot; add spaghetti and cook until tender, about 10 minutes.
2. Heat oil in a skillet over medium heat (300 degrees in an electric skillet). Add onion and sauté about 4 minutes.
3. Stir in garlic, curry powder, chili paste, and soy sauce. Mix well.
4. Stir in cabbage, carrot, and zucchini and cook, stirring, 3 to 5 minutes.
5. Stir in green onions and tomatoes; continue to cook another 2 minutes.
6. Drain pasta and mix in vegetables. Add honey and toss.
7. Top with peanuts and serve with lime wedges.
8. Refrigerate leftovers within 2 hours

Notes

• Try adding 2 tablespoons peanut butter to increase protein.
• Try whole wheat spaghetti.
• To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.
• Honey is not recommended for children under 1 year old.

https://www.foodhero.org/recipes/chinese-spicy-noodles

Chicken Creole.

Ingredients

1 tablespoon

 vegetable oil

1 pound

 boneless, skinless chicken breasts

1 can

 diced tomatoes (with juice)

12 ounces

 chili sauce (about 1 cup)

1 

large green pepper, chopped

2 

ribs celery, chopped

1 

small onion, chopped

2 cloves

 garlic, minced, or 1/4 teaspoon garlic powder

1 teaspoon

 dried basil

1 teaspoon

 dried parsley

1⁄4 teaspoon

 cayenne pepper

cooked brown rice or whole wheat pasta

Directions

1. Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken, and cook until no longer pink when cut.
2. Reduce heat to medium (300 degrees in electric skillet).
3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
4. Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
5. Serve over hot, cooked rice or pasta.
6. Refrigerate leftovers within 2 hours.

Notes

No chili sauce? Make your own and reduce sodium using these ingredients:

• 1 can (8-ounce) tomato sauce
• 1 tablespoon vinegar
• 1 teaspoon brown sugar
• 1 teaspoon chili powder

https://www.foodhero.org/recipes/chicken-creole