Monday, December 1, 2014

Wintertime Baked Spaghetti Squash

I am a huge fan of a warm home style meal on a cold winter day, but most home style/comfort meals in the south come with a hefty calorie count as well! I am always trying to find ways to make comfort meals that taste amazing while still being figure friendly. The inspiration for this recipe comes from my mother. She makes an amazing spaghetti with lots of chunky ingredients that I LOVED growing up. However now as an adult I must be a little more aware of the calories I take in so I can maintain a healthy weight. SO.... here it is! A healthy twist on a favorite! *Nutritional information provided at the bottom of the post!


1 Spaghetti Squash
1 small can of sliced olives (drained)
1/2 cup sliced bell peppers
1/2 cup diced sweet onion
2 garlic cloves chopped
1/2 cup diced mushrooms
1/3 pound ground meat of choice (I used spicy sausage for this specific dish)
1 Jar of pasta sauce
1/3 cup sliced mozzarella cheese

First preheat oven to 350 degrees

Poke holes in the spaghetti squash with a fork and place on a baking sheet. Bake for 45 minutes then rotate and bake for another 45 minutes.

While the squash is cooking add pasta sauce, olives, peppers, onion, mushrooms. garlic and meat in a saucepan and let it simmer on med-low heat until the meat is cooked.

Once squash is finished cooking, take it out of the oven, slice in half, remove seeds.

Then gently scrape a fork along the edges of the squash to get out the "spaghetti noodles"

Add the "noodles" to a casserole dish, top with prepared sauce.

Sprinkle with mozzarella cheese & bake at 350 for 15 minutes then broil for 3-5 minutes until golden brown.

Serve with toasted french bread and ENJOY!
Serves 4

 Calories with sausage: 395
Calories without sausage: 260

 Carbs with sausage: 36g    
Carbs without sausage 35g

 Protein with sausage: 15g
Protein without sausage: 7.5g

 Fat with sausage: 22g
Fat without sausage: 11g Follow me on Instagram:  tonya_locklear

Tuesday, August 5, 2014

Skinny Jalapeno Margarita

My go-to drink in the summer is a nice frozen margarita! I also LOVE pickled jalapenos, so one day this summer I decided to add a couple slices in my usual skinny margarita recipe....OMG! I can not even describe how delicious this beverage is, you just have to make it for yourself! 

(I used my new Nutri Ninja blender to make this.....perfect frozen margarita everytime!)

1.5 oz. Tequila Silver
1.5 oz. Triple Sec
1 Crystal Light lemonade packet
1/2 cup of ice
6 pickled jalapeno slices

Add Ice, tequila, triple sec, lemonade packet & 3 of the jalapeno slices to  a high powered blender & blend until smooth. I added the other 3 slices of jalapeno for image purposes (if you like really spicy add all 6 and blend) Garnish with a lime wedge. (makes one serving)

Wednesday, June 18, 2014

Retro Ponytail

I love the 70's style!  Flare jeans,  jumpsuits,  bold colors & FUN HAIR! This is one of my favorite 70's inspired looks!  A bright headband with a high, curly pony!!

Friday, June 13, 2014

My New Hair

Before & After

My new DB tape in extensions! 
14" #10
16" #10
16" #12/613
18" #12/613

Monday, June 9, 2014

Chipotle White Cheddar Pimento Cheese

I love making my own pimento cheese because I am extremely picky when it comes to pimento cheese. I like mine extra sharp! This recipe is a twist on my original, instead of using extra sharp cheddar cheese, I used a Chipotle white cheddar. This recipe has only 3 ingredients.
1 block of Kraft Chipotle White Cheddar cheese
1 jar of pimentos (drained)
2 tbsp. Mayo of choice

Shred cheese 
Add in pimentos and Mayo
Stir until combined
Refrigerate at least 2 hours

Thursday, May 29, 2014

Tractor Cake

This is a cake I made for my nephews birthday! I was really proud of it and wanted to share!! Every layer on the inside is a different color, since his birthday fell on Easter this year I used mini eggs for what the tractor was pushing! (I found the tractor at Dollar was the perfect size) 

Sunday, May 18, 2014

Watermelon Keg

My boyfriend and I had so much fun making this watermelon keg! It only takes about 15 minutes and it is sure to be a huge hit any any summer event, we will definitely be making this again for future BBQ's and beach trips! All you need is a 
 one bottle of liquor of choice 

 and a spout (I just took one off of a drink dispenser I already had, similar to the one pictured...and just put it back when done) 

So to begin cut the top of the watermelon off and scoop out all of the yumminess inside. Set it aside for later! 

 Next get your spout!! So we actually used a drill to drill a small hole through the watermelon to give us a starting point to screw the spout in. Screw in the spout making sure it is a tight fit! (This may take a little help from a strong man aka my boyfriend screwed the spout in for me......he is stronger) 

Next we tested the spout flow, and checked to make sure it did not leak!

Now the fun part....the drink making!! Add all of the watermelon into a high powered blender and blend until smooth.(we had about 9 cups of watermelon)  Add in 2 cups of the alcohol of choice. (or 3 cups depending on how strong you want your juice & the size of your watermelon) and blend a little longer! With the two cups you could taste the flavor of the alcohol but it was not overwhelming, which is what I prefer, so I would recommend doing some taste testing! Adjust your ratio depending on the size of the watermelon. 
Pour the mixture back into the watermelon cover with top and pop in the fridge for 24 hours.

p.s. I would love to hear what type of flavors you come up with! I personally think that Cotton Candy would be FANTASTIC with this ( I will probably try that next!)

  Subscribe Follow