Spaghetti Pie

6oz spaghetti
2T butter or margarine
1/3c. grated parmesan cheese
2 well beaten eggs
1lb ground beef or pork sausage (or ground turkey)
1/2c. chopped onion
1/4c. chopped pepper
8oz can tomatoes, cut up
6oz tomato pasta
1tsp. sugar
1tsp. dried oregano crushed
1/2t garlic salt
1c. cottage cheese (sub low fat for lighter)
1/2c. shredded mozzarella cheese (sub 2% cheese for lighter)

Cook spaghetti and drain.
Combine with butter, cheese and eggs.
Form spaghetti mixture in to a crust in pan.
In skillet, brown and drain meat. Add green pepper, onions, and draim fat.
Stir in undrained tomatoes, tomato paste, sugar, oregano, and heat through.
Spread cottage cheese over spaghetti crust. Fill with tomato mixture.
Bake uncovered at 350* for 20m. Sprinkle motz cheese on top and bake for 5 more minutes.

~from an old church cookbook

Chow Mein Hotdish

1c. celery and 1c. onion, sauteed in oil
2lb. hamburger, browned (or ground turkey)
1lg can bean sprouts, with liquid
1sm can mushrooms, drained
1sm can water chestnuts
1c. instant rice (sub brown rice for lighter)
garlic salt
salt and pepper
4tbs soy sauce
2 cans mushroom soup

Mix togeter and bake 30m uncovered at 350*.
Add 1pkt thawed pea pods on top and bake for another 30m.

~an old church cookbook

*Watch soup and soy sauce for allergens to be gluten free.
*Sub brown rice for lighter/diabetic

Chicken Scampi

from "Diabetic Cookbook for Dummies" 3rd ed., 2010

Serves 4

1/4 t. pepper
2 cloves garlic, minced, divided
1/4 t. salt
2 T. roughly chopped fresh oregano
1/4 c. roughly chopped fresh parsley
3 T. lemon juice
1/4 c. white wine, divided
5 skinless, boneless chicken breast halves, 4 oz. each, cut into 1-inch strips
1 T. olive oil
1/4 c. chicken stock
1 T. butter
1/2 c. Roma tomatoes, diced
salt and pepper to taste
3 T. grated Parmesan cheese

Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the white wine in a resealable plastic bag. Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).

When ready to cook the chicken, preheat the broiler, on low if your range has this setting. Remove the chicken from the marinade (save the remaining marinade) and place in a shallow pan. Broil 8 inches from the heat, turning once, until the chicken is no longer pink inside (about 15 minutes).

While the chicken is broiling, heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant but not browned. Add the remainng white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil. Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.

*Serve with a side salad, and over a small portion of whole wheat buttered egg noodles.

Emily's Chicken Tortilla Soup

1 cup diced onion
2 celery stalks, diced
1 red pepper, diced
1 green pepper, diced
3 cloves of garlic
1/3 cup salsa - you decide how hot
1 can diced tomatoes
2 cans chicken broth
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp cayenne
1/3 cup fresh cilatro, chopped
4 TBSP flour
4 TBSP sour cream
2 cups cooked diced chiken

In a stockpot or dutch oven, sautee onion, peppers and celery in a bit of EVOO for 5 minutes or until softened.
Add the garlic and sautee for 1 minute.
Add salsa, tomatoes and one can of broth and stir all together.
In a measuring cup, whisk the flour into the remaining can of broth until smooth and then add to the pot.
Then add the cilantro, chili powder, cayenne and cumin. S
tir in the sour cream until smooth and then add the diced chicken.
Simmer until all veggies are tender, or at least a hour to let the flavors mix.
Serve in a bowl and top with shredded cheese, diced avocado and crushed tortilla chips

Emily's notes: I like to make this a day ahead, the flavor is better. For my chicken I buy the bone-in breast with skin. I put EVOO all over and lots of salt and pepper and roast at 350 for 40 minutes. I pull off the skin and then dice the breast meat. I freeze in 2 cup portions, great for soups and casseroles.

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions
1.Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2.In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4.Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Ham and Cheese "Sushi" Rolls

Serves 8

4 thin slices deli ham
1 pack (8oz) softened cream cheese
1 seedless cucumber, quartered lengthwise and cut in 4" lengths
4 thin slices American/Cheddar slices room temperature
1 red bell pepper cut in 4" strips

Spread cream cheese on cheese or ham, roll around pepper or cucumber and cut to bite sizes.

Cheeseburger Soup

Serves 8.

Cooking spray
1md chopped garlic clove, minced
1md onion, chopped
1md celery rib, chopped
1lb lean ground beef
2tbs flour
3c chicken broth
1c LF evaporated milk
8oz Velveeta-type cheese
1/2tsp paprika
1/2tsp salt
1/2tsp pepper
24 baked tortilla chips, crumbled

Saute garlic, onion, and celery in cooking spray 5-10m until tender.
Spray a 3-1/2qt crock pot with cooking spray.
Add vegetables.
Brown beef and add.
In a small cup, mix 1/2c. broth with flour.
When lump free, add to ground beef pot then add remaining broth.
Heat to simmer and add to crock pit.
Add remaining ingredients to crock pot except chips.
Heat on low in crock pot for 2 hours, serve with crumbled chips.

Tex-Mex Black Bean Dip

1 (15 oz) can black beans, drained
1 tsp vegetable oil
1/3c. chopped onion
2 garlic cloves, chopped
1/2c. diced tomato
1/3c. mild picante sauce
1/2tsp. ground cumin
1/2tsp. chili powder
1/4c. shredded RF monterray jack cheese
1/4c. chopped fresh cilantro
1tbs fresh lime juice

Mash beans.
Saute onions and garlic in oil.
Add beans, tomato, sauce and spices.
Cook 5 minutes OR until thick.
Remove from heat.
Add cheese, cilantro, and lime juice.
Serve warm or room temperature.

Chili con Queso Dip

1 (14.5 oz) can diced tomatoes undrained
1 (10 oz) can diced tomatoes with chiles undrained - like Rotel
1 tsp olive oil
1/2c chopped onion
2 garlic cloves, minced
1 (8 oz) block FF cream cheese, softened
1tsp chili powder
60z Velveeta-type cheese, cubed
Cilantro

Drain tomatoes and reserve 1/3c. liquid.
Saute onion and garlic in oil.
Add cream cheese, stir until melted.
Add tomatoes, liquid, and chili powder - bring to a boil.
Add Velveeta cubes, simmer until melted.
Remove from heat.
Garnish with cilantro if desired, serve immediately.

Bruschetta

From the Aitkins cookbook

Serves 6

3pc low carb bread
3 plum tomatoes, diced
8 lg basil leaves, thinly sliced
1 md garlic clove, pressed
6 pitted Kalamata olives
1tbs EVOO
1tsp balsamic vinegar
1/4tsp salt/pepper

Heat oven to 350*.
Remove crusts and cut in quarters.
Bake bread 5-6m until golden brown.
Combine remaining ingredients - top bread quarters with 1tbs mixture.

Endless Possibilities Angel Food Cake

Got this from Patsy Black on the Weight Watchers Recipe Review board.

Serves: 12

1 box Betty Crocker (1-Step) angel food cake mix

*see variations below*

Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into ungreased 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.

Lemon -- 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel

Orange Citrus -- 1-1/4 cup water and 2 tsp grated orange peel

Cherry -- 1 can (20 oz) light cherry pie filling

Black Forest -- add 1/2 cup cocoa to Cherry version

Cotton Candy -- 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor, 1-1/4 cup water.

Margarita -- 1 cup + 2 Tbsp water, 2 Tbsp fresh lime juice and 1-1/2 tsp grated lime rind

PINEAPPLE -- 1 CAN (20 OZ) CRUSHED PINEAPPLE IN JUICE

Pina Colada -- add 1 Tbsp coconut extract (and 1 Tbsp rum extract) to pineapple directions

Pumpkin -- 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T pumpkin pie spice (or spices below)

Spiced -- 1-1/4 cup water, 1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves

Carrot - Add 1/2cup finely shredded carrot, 14oz can of pineapple, cinnamon, ginger, nutmeg

Turkey Meatballs

One pound of ground turkey breast

1/2 cup part skim ricotta cheese (keeps the meat moist)
1/2 cup bread crumbs
1 egg
1/2 cup milk
1/2 teasp salt/pepper
2 Tablsp chopped fresh basil

Mix altogether, form into 18 golf ball sized meatballs then brown them in a non-stick skillet sprayed with PAM. Finish in 375 degree oven for 15 minutes.

Meghann's notes: freezes well!

**When I defrost the ground turkey in a pan of water, it gets really moist - when I made these tonight, I was able to skip the milk entirely. It should be like a meatloaf, so DON'T add the milk right away!

Tomato, Basil, and Motz Pasta Salad

8 oz uncooked fusilli, or other spiral pasta
1 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup cherry tomato(es), or grape tomatoes, halved
1/2 cup basil, fresh, chopped
1/2 cup part-skim mozzarella cheese, smoked, diced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.

Lighter: leave out the pasta and serve as a salad, use a bit more olive oil and vinegar as dressing.

Cheesy Chicken Enchilada Soup

Similar to the soup served at Space Aliens!


2 cans cream of chicken soup
2 cans fiesta nacho cheese soup or cheddar cheese soup
1 (10-oz) can red enchilada sauce
1 soup can milk
3 or 4 cups cubed, cooked chicken (can use canned chunk chicken also)

Mix all together in crockpot and heat on low until everything is mixed and melted together well.

To serve, top with coarsely crushed tortilla chips/Doritos/Taco flavored Doritos and shredded monterey jack cheese, (or other cheese of choice).

Or put crushed tortilla chips in bottom of soup bowl and ladle soup over, then top with shredded cheese of choice.

Meghann's notes: don't use "knock off" enchilada sauce, the color is different and makes the soup look like mud - appetizing, eh? - but tastes fine. We like Old El Paso. Want more spice? Get spicy enchilada sauce! You could add veggies to this to make it a one-dish dinner.

Lighter: sub 98% FF cream of chicken soup for the regular, use skim milk.

Lighter Apple Strudel

4 medium apples -- peeled, cored and thinly sliced

1/2 cup brown sugar -- unpacked
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats -- uncooked
3 tablespoons fat-free margarine

Preheat oven to 350°F.
Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour into a 1 1/2 quart baking dish.
Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.
Bake until apples are tender and top is browned, about 45 minutes.

Yields about 1/2 cup per serving.

Meghann's notes: I use an apple corer, slice each chunk in half again, and leave the skins on, unless you are serving to a small child.

Faster: can be done in the microwave, about 5 minutes.

Lighter: skip the flour, use ICBINB spray butter, use Splenda brown sugar.

Santa Fe Rice and Beans

2 cups cooked white rice
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
1 cup low-fat sour cream
2 cups shredded reduced-fat Mexican cheese blend, divided
1 small red onion, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained

Preheat oven to 350.

In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.

Transfer to a greased 2 quart baking dish and top with onions and olives.

Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

Serves 8. Freezer friendly!

Diabetes friendly: use brown rice. Limit serving to 1c.
Gluten free: check sour cream for allergens. Skip corn if need be.

Lighter Sugar Cookies (For Cutouts)

1/2 cup light margarine -- one stick

4 ounces light cream cheese
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour -- save 2 T
1/2 cup sugar
1/2 teaspoon baking powder
Sprinkles -- to decorate

Cream margarine. and cream cheese. Add egg and vanilla. Gradually add dry ingredients and form a dough. Refrigerate a couple of hours or overnight.
Preheat oven to 350 degrees. Roll dough out to about 1/8" thick. Cut with cookie cutters. Place on cookie sheet 1 inch apart. Decorate with sprinkles. Bake 8-10 minutes. Store in airtight containers.

NOTES : Serving = 3 cookies, 12 servings per batch.

105 calories 5 grams fat 0 fiber

Cake Mix Cookies

1 box cake mix -- any flavor
1/2 cup unsweetened applesauce
1/2 cup Egg Beaters® 99% egg substitute

In a large mixing bowl, combine all ingredients; mix well. Drop by Tbsp. on ungreased cookie sheet. Bake about 12 minutes. Remove from oven and allow to cool on cookie sheet for 5 minutes. Transfer to wire rack to cool completely.

Nutrition Information: 36 servings per recipe.

60 Cal., 1 g. fat, 0 g. fiber

Weight Watchers Italian "Zero" Soup

10 oz spinach, baby leaves

2 medium carrot(s), chopped
2 medium stalk celery, chopped
1 large onion(s), chopped
1 medium garlic clove(s), minced
4 cup vegetable broth
28 oz canned diced tomatoes
2 piece bay leaf
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Instructions
Place all ingredients in a slow cooker; cover and cook on high power for 5 hours. Remove bay leaves, stir and serve.

Yields about 1 cup per serving, serves 8.

Lighter Alfredo Sauce

1 cup Skimmed milk
1/2 cup Low fat cottage cheese
1 Tbsp. Cornstarch
1/4 tsp. Salt 1/8 tsp. Pepper
1/4 tsp. Garlic powder
1/2 cup Parmesan cheese

Place all ingredients in a blender or food processor and blend until smooth.
Pour mixture into a small saucepan and cook over medium heat until heated through and smooth, stirring occasionally.
Serve with hot, cooked fettucini.

Makes 4 servings

PER SERVING: 112.1 Calories, 4.4 g Total Fat, 2.8 g Saturated Fat, 13.3 mg Cholesterol, 524.5 mg Sodium, 6.5 g Total Carbohydrate, 0.1 g Dietary Fiber, 11.2 g Protein, 267.5 mg Calcium.