Fall squash and other vegtables!

As promised, I have posted 2 recipes that we have fallen in love with. Both are very easy to make, as well as WLS friendly.

The Tomato & Onion Gratin comes from a friend of mine at Obesity Help. Michelle has done a tremendous job with her WLS. She also has a blog of her own. Click here for Michelle's blog:

The world according to eggface.

The other recipe is one we came up with for Banana Squash! Very good! We actually bought another one for this week. It was just sweet enough to fill that need for sugar! So have fun, and eat healthy!

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Shelly's Tomato & Onion Gratin

4-5 large tomatoes, peeled and sliced

1 yellow onion, sliced

10 fresh basil leaves, chopped

1/2 cup chopped green onion

2 cups grated Italian Cheese (mozzarella fontina blend)

1/2 cup mayonnaise

Kosher salt

Freshly ground pepper

Preheat oven to 350 degrees F. Blanch and de-skin tomatoes. Place the skinless tomatoes in a colander in the sink in 1 layer. Lightly sprinkle with kosher salt and allow to drain for 10 minutes. Sauté yellow onion till golden. Toss tomato slices, basil, and sautéed onion together and pour into a greased baking dish. Season with a little more salt and pepper. Combine the grated cheeses, chopped green onion and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Note: May bubble over a bit so place a cookie sheet under pie dish. To serve, cut into slices and serve warm !

Banana Squash

Wash and peel squash, cut in half
De-seed insides
Place in a baking dish, hollow side down
Pour water into baking dish and cover with saran wrap
Cook for 15-20 minutes in microwave

When Squash is tender, mash like mashed potatoes. Add nutmeg, I can’t believe it’s not butter, and Splenda Brown Sugar to taste.

As Rachel Ray would say..."Yummo"!