Try these recipes that are perfectly portioned and won’t leave you with leftovers.
Double Dose Squash Lasagna
1 spaghetti squash
1/2 cup cottage cheese
1 can meat sauce
1/2 cup shredded mozzarella cheese
- Start by taking 1 spaghetti squash, cut it in half and remove the seeds.
- Brush the inside of the squash with olive oil, and season with some kosher salt and pepper.
- Bake with the skin side up at 400 degrees until tender, for about 30 minutes.
- Once they’re done baking, use a fork to fluff the inside of the squash so it starts to look like noodles.
- Then between the 2 halves, split 1/2 cup of cottage cheese, pour 1 can of meat sauce, and add 1/2 cup shredded mozzarella cheese sprinkled on top.
- Put in the broiler for 3 minutes until the cheese is golden and gooey. (The best part is: there's no bowl to clean!) Serve and enjoy!
Perfect Portion Pot Pie
1 package puff pastry
1 celery stalk
2 tablespoons flour
1 1/4 cup chicken broth
1 cup cooked chicken, shredded
1 cup raw spinach
1 egg, lightly beaten
- Start by preheating your oven to 425 degrees. Then take one thawed package of frozen puff pastry, roll it out, and make a circle that’s about half an inch bigger than an ovenproof dish.
- Use a slightly larger bowl and cut around it. Then, cut some vents into it for when your pie bakes.
- Over medium heat, melt a little butter and add 1 small diced onion, 1 small chopped carrot, 1 small thinly chopped celery stalk and one small diced potato.
- Once that’s cooked and soft, stir in 2 tablespoons flour, 1 and 1/4 cup chicken broth and bring to a boil.
- When it’s boiling, add 1 cup shredded cooked chicken and 1 cup chopped raw spinach leaves. Let that simmer for a couple of minutes until thickened.
- Then season with salt and pepper, and add to your dish.
- Next, pop open the pastry circle on top and press the edges to seal it down.
- Finally, brush the top with one lightly beaten egg and bake for 25 minutes.