Yesterday my bulk spice order arrived, so I spent part of the afternoon putting together the Gwen’s Nest recipes for Ranch Dressing Mix & Taco Seasoning. I am waiting on the white chalk pen that I ordered so that I can add my chalkboard labels to make my mason jars all cutsie!
Today I experimented with the Ranch Seasoning Mix. I am so glad that I did!
Lunch was an “E”asy way for a busy mama to R”E”fuel and R”E”charge. I mixed the ranch seasoning with some greek yogurt and used it as a quick dip for all sorts of veggies alongside a few egg whites and an apple (not pictured are the green beans and kale I also ate).
Then for dinner, I made what I am calling “Cheesy Ranch, Ham & Mushroom Bake.” I had some leftover spaghetti squash, so I whipped that up with the leftover ranch dip from lunch, and a few other ingredients I had on hand to make this delicious lighter “S” comfort meal! It is great with water and also a glass of watermelon lime GGMS!
Cheesy Ranch, Ham & Mushroom Bake (S)
1/2-1 cup cooked spaghetti squash
1/8 cup greek yogurt
1 tsp ranch seasoning
1/4 cup low fat cottage cheese
4 oz can sliced mushrooms
1-2 slices of chopped deli ham
2 slices of mozzarella cheese
Salt & pepper to taste
Preheat oven to 400 degrees. Place cooked squash in a small glass baking dish. Mix ranch seasoning with greek yogurt & add mixture to squash. Add cottage cheese, mushrooms, and ham to the squash & stir ingredients well. Add salt & pepper to taste and then spread mixture evenly in baking dish. Cover mixture with 2 slices of mozzarella & bake until cheese starts to bubble (about 10 minutes in my oven). Broil until cheese is slightly brown (about 3-5 minutes in my oven).
This recipe would be considered a THM style “S”