Remember my spaghetti squash that exploded earlier in the week?  I am sure you were all wondering “did Biz use it?”  I was able to save most of it. 😀

I decided to make a spaghetti squash frittata, although I am not sure it is truly a frittata, but that’s what I am calling it.

Spaghetti Squash Frittata (4 servings, 1/4 of pie is only 3 PointsPlus!)

  • 3 cups cooked spaghetti squash, chopped
  • 1.5 cups egg beaters
  • 1/2 cup jarred roasted red peppers, chopped
  • 2 ounces mozzarella cheese
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • salt and pepper
  • sprinkle of paprika over the top

Mix all the ingredients together in a pie plate sprayed with Pam.  Bake at 350 for 35-40 minutes, or until the eggs are set and the top is browned.

Ready for the oven:

Since one serving is only 3 points, I had a half a cup of baked beans on the side for some extra protein – breakfast comes in at 6 points.

Still no walk at work yesterday due to the heat.  But for the last two days all I have done at work is scan documents, so I consider standing on my feet for 7+ hours some sort of exercise. 😀

Lunch was more of my grown up spaghettios – I really, really love this soup.

So as I was standing at the copier all day, I texted Tony “what do you want for dinner?”  He said “surprise me!”  I had to pick up my contacts, which was right by KFC, and had planned to buy the grilled chicken.  Um, no such luck.  Apparently they didn’t realize that around 6:00, grilled chicken might be a good thing to have on hand.  So I got original recipe.

Tony had emailed me earlier in the day that he had a surprise for me, but he wasn’t sure it turned out.  When I walked in the kitchen I saw it.  Cornbread!  I absolutely love corn bread.  When I worked in Chicago at least twice a week I walked 10 blocks from my office to Heaven on Seven and would pay $2.50 for a square of their jalapeno corn bread. 😀  And that was a lot of money 15 years ago when I was a single mom, that’s how good it was!

Tony’s Cast-Iron Skillet Yellow Cornbread

  • 3 pieces bacon
  • 1.25 cups flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • 1 cup milk
  • 2 tablespoons melted butter
  • hot giaardiniera peppers

Instead of putting the skillet in the oven to get hot, Tony cooked up the bacon until crisp, then poured off most of the fat and used the bacon fat in place of shortening.

Heat oven to 425.  Whisk the flour, cornmeal, baking powder, and salt in a large bowl.  Whisk together the eggs, honey, milk and butter in a medium bowl.  Add the wet ingredients to the dry ingredients and whisk until just combined.  Pour the mixture into the bacon fat skillet.

Bake for 20-25 minutes, until place golden brown on top and a toothpick inserted into the center comes out clean.

This was so good, I forgot all about taking a picture of my dinner!  I had a leg (3 points) a wing (3 points) mashed potatoes and gravy (3 points) cole slaw (3 points) and two servings of corn bread – my guess is dinner was 17 points – totally worth it! 😀

Thanks Tony – it was delicious!  Perfect balance of sweet and heat.  Love. 😀

Stats for Thursday

  • no exercise
  • 30 points
  • average blood sugar 101

Happy Friday!!  Make it a great day!