Moroccan Vegetables.

I got this recipe from Betty Crocker’s vegetarian recipes. I should admit that this Moroccan recipe is very similar to the way I cook my Indian vegetables, but nonetheless it was a good experiment and my husband really enjoyed it.

Tip: This was mentioned in the book. Whenever you cannot find the Indian spices like turmeric, Garam masala and chili powder, use the curry powder blend.


½ cup carrots sliced
½ cup onion chopped
½ cup red pepper chopped
¾ cup zucchini sliced
¾ cup garbanzo beans
1 clove garlic chopped
¼ cup raisins
½ tsp ground cumin
¼ tsp turmeric powder
¼ tsp cinnamon powder
1 tbsp EVOO
Salt and pepper

Heat oil on medium high heat, cook carrots, onion, red pepper and garlic for about 4 minutes until onion is tender.

Stir in the other ingredients and cook for about 5 minutes until zucchini is tender. Sprinkle half the cilantro or parsley and mix. Use the rest for garnish.

Serve over rice or couscous.

For me it made about 2 servings.
Per serving: Calories- 259 Carbohydrates- 43g Fiber- 7gFat- 8g Protein- 6g

I think I can reduce or probably not include raisins for the extra Carbs they add.
Without Raisins the counts are:

Calories:204 Carbohydrates: 29g Fiber: 6.5g Fat: 8g Protein: 6 g

Spaghetti squash with spinach

Today is day 2 of lunch without husband and boy am I actually having fun cooking for myself. When I have to just cook for myself it’s a total experiment scene in my kitchen. I am a spaghetti squash fan and I was so enthusiastic about making it today. It tastes just like a nice pasta meal minus the loads of calories and unwanted carbs. I added chicken to my dish to pump the protein and make it a complete meal. The counts do include the chicken, but I must suggest you to give this a try and tell how you like it.




1 cup cooked spaghetti squash
2 oz canned crushed tomatoes
1 oz chopped onions
1 clove garlic chopped
1 cup fresh spinach
1/2 tsp Italian seasoning
Salt and pepper
1 tbsp EVOO

Heat 1 tbsp oil in a pan over medium heat, add the onion and garlic cook till soft and smells great add the tomatoes and add the seasoning, salt and pepper. When the tomatoes are cooked a lil water and then the spinach. when the spinach wilts add the spaghetti squash. Cook for another 2- 3 minutes and done.

Made me 2 servings

Per serving:

Calories—100 Carbohydrates-9g Fiber- 2.5g Fat- 7g Protein- 1.5g

Happy eating!!