3 roma plum tomatoes
Total calories = 791
3 roma plum tomatoes
Total calories = 791
Turkey Spaghetti Pie adapted from Everyday Light Meals
6oz uncooked spaghetti
5 Tbsp grated Parmesan cheese
1/2 cup egg substitute
3/4lb lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese
Directions: Cook spaghetti according to package directions. Drain well and cool to room temperature. In a bowl, combine the spaghetti, Parmesan cheese and egg substitute. Transfer to a 9 inch pie plate coated with nonstick cooking spray and form into a crust; set aside.
In nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain. Add spaghetti sauce; heat through. Spread cottage cheese over crust; top with turkey mixture.
Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
One serving (1 wedge) equals
Fat 11g (4g sat fat)
Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable
-I just used 3 whole eggs instead of egg substitute (not calculated in the above nutrition facts)
-I did not use a green pepper.
-I did not use the shredded mozzarella cheese.
GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese
2 lbs. fresh green beans, ends trimmed
4 tbsp. butter, divided
1/2 cup onion, minced
1 red pepper, cut up finely
5 cloves garlic, minced
1/4 cup flour
2 cups milk
Salt and pepper
Pinch of nutmeg
8 oz. mozzarella cheese
25 Ritz crackers, crushed in baggie
1/4 cup parmesan, grated
Gently steam the green beans until tender but still firm. Place in 9 x 13 pan that has been sprayed with cooking spray.
Melt 2 tbsp. of the butter in a pan, add the onions and red pepper and saute for about 5 – 6 minutes. Add garlic and saute for another couple of minutes. Whisk in the flour and cook for 2 – 3 minutes. Whisk in milk, bring to a simmer but not boil. Stir in cheese and turn off heat and stir until cheese is melted. Season with salt and pepper to taste. Add just a bit of nutmeg and stir.
Pour the sauce over the top of the green beans. Melt the remaining 2 tbsp. of butter and combine with the crackers and parmesan cheese. Sprinkle over casserole. Bake for 25 minutes at 400 until bubbly and golden on top.
Total calories = 2565 calories
8 servings = 321 calories per serving
Shepherd’s Pie adapted from Taste of Home Everyday Light Meals
6 medium potatoes
1 pound carrots, cut into 1/4-inch slices
1 1/2 pound lean ground beef
1 large onion, chopped
1 jar (12oz) fat-free beef gravy
1 teaspoon salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup fat-free milk
1 tablespoon butter
2 tablespoon shredded Parmesan cheese
Fat 13g (6g sat fat)
Diabetic Exchange: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat
-I used ground chicken instead of ground beef.
-I added a can of Italian styled diced tomatoes.
-I used a packaged gravy instead of a jar.
-I did not sprinkle with Parmesan cheese.
It’s ALMOST Christmas and Santa Claus is coming to town. If you have kids, or are just a big kid at heart, you can track Santa’s progress as he travels around the world on NORAD.
Merry Christmas everyone!
I really intended to stick with this recipe as it was written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won’t like ingredient 5 or your son would hate ingredient x, etc… The more I messed with the recipe the further it got from what the intended.
So here is their recipe as written:
inspired by Taste of Home’s Blend in the Bayou
4 large mushrooms, chopped 2 cloves garlic, minced
With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.
**Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.
RITZY CARROT & BROCCOLI CASSEROLE
4 medium carrots
2/3 cup water
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/2 cup mayonnaise
1 Jumbo egg
1 small Vidalia onion, chopped
1/2 cup grated cheddar cheese
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs**
4 tablespoon flour
1/2 cup chicken broth
1/2 cup milk
1 can stewed tomatoes
3 cloves garlic, minced
1 small shallot, sliced thin
1 handful snap peas
1/3 cup shredded mozzarella cheese
salt and pepper
The best thing about the leftovers is you can top it all over again with cheese and toast pieces and it tastes just like the first time!
Get every new post delivered to your Inbox
Join other followers