Veggies | Misc | Meats | Casseroles | Appetizers | Italian | Soups | Desserts | Breakfast
Baked Rigatoni
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• 1 lb rigatoni pasta (you can use another shape if you wish i.e. mostaccoli, ziti, penne)
• 1 lb gound meat
• 1 onion chopped
• 1 small clove garlic minced
• 3/4 cup grated parmesan cheese
• 1 1/2 cup shredded mozzarella
• Tomato Sauce (make your own or use good bottled sauce)
Cook pasta according to package directions. Make sure its done al dente – you don’t want pasta to be soggy. Drain. Sauté ground beef with chopped onion and minced garlic. Drain any grease. Add meat mixture to your tomato sauce. Take a 12 x 15 baking dish, spoon a layer of meat sauce into dish, next should be a layer of pasta, sprinkle pasta with parmesan cheese and shredded mozzarella, repeat layers beginning with sauce until baking dish is full. Top with a layer of sauce, parmesan and mozzarella cheese. Bake at 350º for 30 minutes. This dish can be made ahead of time if refrigerated. You will have to increase baking time if dish has been refrigerated.
• Healthy Variation – Use ground sirloin instead of ground beef. You can also make this as a vegetarian dish by omitting beef. Substitute reduced fat cheese and use whole wheat pasta.
Company Mashed Potatoes
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Serves 6. Yields 1 1/2 quart
• 4 cups seasoned hot mashed potatoes
• 1 c sour cream
• 1/3 cup chopped onion
• 4 oz cheddar cheese
• 1/2 teaspoon salt
Combine all ingredients. Spread in a baking dish. Sprinkle 1 tablespoon of cheddar on top. Bake at 350º for 25 minutes. This can be made ahead of time. You may have to extend baking time if dish is cold.
•Healthy version – It’s ok to use reduced fat sour cream and reduced fat cheddar cheese.
Eggplant Parmigiana
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• 1 eggplant sliced into 1/2 inch slices
• 1 c. Italian seasoned bread crumbs (see recipe below or use store
• 1 egg or Egg Substitute
• Cooking Spray
• Olive Oil
• Tomato Sauce Bottled or Homemade
• Grated mozzarella cheese
• Grated Parmesan Cheese
Preheat oven to 425 degrees. Spray a jelly roll pan (cookie sheet) with Cooking Spray like Pam.
Then Drizzle about 1 Tablespoon of olive oil in the pan so it is coated. Slightly beat
the egg. Dip the eggplant slices in the egg then, coat with crumbs. Place slices on pan,
drizzle lightly with olive oil and bake uncovered for 15 minutes. Then, turn them over
and bake for 15 minutes more.
Reduce oven heat to 375 degrees In a 9x13 pan that has been coated with Pam, lightly cover the
bottom of pan with Tomato Sauce. Lay eggplant slice in bottom of pan to completely
cover. Spoon sauce over eggplant layer. Sprinkle with mozzarella and parmesan cheese.
Repeat layers until pan is full. End with sauce and cheeses. Bake uncovered for
approximately 30 - 40 minutes or until heated through or until cheese is browned. This
can be prepared in advance and refrigerated. However, when you bake, cooking time
will probably be doubled.
French Toast Casserole
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• 1 loaf French bread cuto into 1” slices
• 1 c. brown sugar
• 1 stick butter or margarine
• 5 eggs
• 2 c. milk
• 1 t. vanilla
Over low heat, stir together brown sugar and butter until butter is melted. Press into bottom of a 9X13 baking pan. Place French bread on top of brown sugar mixture. Beat eggs with milk and vanilla. Pour over bread. Cover and refrigerate overnight. Bake at 350 for 25-30 minutes until golden brown.
•Healthy Variations – Use skim milk and egg beaters.
Green Chile and Corn Frittata
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• 6 Large eggs
• 1/2 cup of frozen corn, thawed
• 1 (4 ounce) can of chopped green chiles
• 1/4 cup of non-fat milk
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of chopped fresh cilantro
• 1/4 teaspoon of freshly ground pepper
• 3 dashes of hot pepper sauce, or to taste
• 8 cherry tomatoes, halved
• 2 scallions
• 1/2 cup of finely shredded Mexican 4 cheese blend
1. Whisk together eggs, corn, chiles, milk, parsley, cilantro, ground pepper, pepper sauce and cheese in a large bowl.
2. Spray a medium skillet with canola non-stick spray and set over medium low heat.
3. Add the egg mixture, top with the tomatoes, cut side up, and the scallions.
4. Cook, covered, until the eggs are set, about 15 minutes.
5. Cut into 4 wedges
Hint: Serve with your favorite salsa. Salsa verde tastes great with it.
Lasagna Rollups
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Filling:
• 1 1/2 lbs (24oz.) Ricotta
• 1 cup grated Mozzarella
• 1/3 cup grated Parmesan (use a good Italian cheese—it makes all the difference
• 2 Eggs
• 1 Tablespoon Parsley (fresh if you have it)
• 1 teaspoon salt
Other:
• Lasagna Noodles – do not use no bake noodles
• Tomato Sauce (see recipe)
Boil 16 strips of lasagna noodles in 4 quarts of water, 1 Tablespoon olive oil, and 2 teaspoons salt. Cook for 7 minutes. Place pan in sink, let cold water flow in pan until water is cold. Leave noodles in pan with cold water. The longer it soaks, the better the lasagna will be to roll up.
Then, combine ingredients for filling (as listed above). Spoon filling down center of each lasagna noodle. Roll up. Place rolled up noodles in a baking dish in which you’ve already spread a thin layer of tomato sauce. After all noodles are rolled, cover with tomato sauce, sprinkle with mozzarella and parmesan cheese. Bake at 350º for 35 to 40 minutes.
Serves 8 people.
• Healthy Variation – Use lowfat ricotta cheese and whole wheat lasagna noodles.
Mashed Cauliflower
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• 1 head of cleaned and washed cauliflower, separated.
• Sour Cream or cream cheese
• Shredded cheddar cheese
• 1/2 large onion quartered
Boil cauliflower until tender – usually about 15 minutes. Drain.
Transfer to food processor and blend until cauliflower and onion until cauliflower is pureed or as lumpy as you wish. To food processor tube, add 1/2 cup sour cream or cream cheese. Also add 1/2 cup cheddar cheese. Blend thoroughly. Transfer to a baking dish. Sprinkle top with cheddar cheese. Bake at 350º for 20-30 minutes.
•Healthy Version – use low fat cream cheese or low fat sour cream. Reduced fat cheddar cheese also works. Youcan also go completely fat free with the cream cheese, sour cream and cheddar cheese.
Mike’s Favorite – This version of Atkins “Mashed Potatoes” has become one of a Mike’s favorites. It sure beats peeling all those potatoes.
Mom's Stuffed Shells
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• 1 box of jumbo shells made especially for stuffing. You can also use this filling for
manicotti (tube) pasta. 4 cups of tomato sauce (you can use good jar sauce or homemade)
• 1/4 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese for topping
Filling:
• 4 cups ricotta
• 8 oz package of shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 eggs
• 1 tsp salt
• 1/2 tsp pepper
1. Cook shells as directed on box.
2. Combine all filling ingredients.
3. Stuff shells with filling.
4. Place a ladle of sauce in the bottom of a baking dish.
5. Arrange stuffed shells on top of sauce.
6. Cover the shells with sufficient sauce so shells will not dry out while baking.
7. Sprinkle shells with 1 cup shredded mozzarella and 1/4 cup parmesan cheese.
Bake at 350 degrees for 30-40 minutes.
Serves 6
Hint: This filling can also be used for stuffing manicotti.
One-Dish Chicken Bake
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• 1 package (6 oz.) Stove Top Stuffing Mix For Chicken
• 4 boneless skinless chicken breast halves (about 1 1/4 lb.)
• 1 can (10 3/4oz.) condensed cream of mushroom soup
• 1/3 c. sour cream or milk
Stir stuffing crumbs, contents of vegetables/seasoning packet, 1 1/2 cups HOT water and 1/4 c. margarine, cut-up, just until moistened; set aside.
Place chicken in 12X8-inch baking dish. Mix soup and sour cream; pour over chicken. Top with stuffing.
Bake at 375F for 35 minutes or until chicken is cooked through. Makes 4 servings.
•Healthy Variations – Use reduced fat or fat free cream of mushroom soup and reduced fat sour cream.
Sausage Casserole
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• 2 lbs. Bulk Pork Sausage
• 1 dozen eggs – no larger than large
• 4 C. Milk
• 4 Slices bread cubed
• 2 tsp prepared mustard
• 1 tsp salt
• 2 C. grated cheddar cheese
Brown and crumble sausage—drain. In a large bowl, beat eggs, add all remaining ingredients, and mix. Lightly grease a 9X13 Pyrex (should not be a metal baking pan), cover, and chill overnight. Preheat oven to 350. Bake 1 hour uncovered.
•Healthy Variations – Use low-fat cheddar cheese, Jimmy Dean 50% less fat Turkey sausage, skim milk, and egg beaters.
Tuna Noodle Casserole
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• 4 ounces dried medium noodles (2 1/2 cups)
• 3 Tablespoons panko (Japanese-style bread crumbs) or fine dry bread
crumbs
• 1 Tablespoon melted butter
• 10 ounces fresh greens beans, trimmed and cut into 2" pieces, or one
• 10 ounce package frozen cut green beans
• 1 cup sliced fresh mushrooms
• 3/4 cup chopped red or green sweet pepper
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 2 cloves garlic, minced
• 1 10.75 ounce can reduced sodium condensed cream of mushroom
soup
• 1/2 cup fat free milk
• 1/2 cup shredded American or Swiss cheese (2 ounces)
• 2 4.5 ounce cans very low sodium chunk white tuna in spring water,
drained and flaked
1. Cook noodles according to package directions; drain and set aside. Preheat
oven to 350 degree F.
2. Meanwhile, toss panko crumbs with butter; set aside.
3. In a large saucepan, combine green beans, mushrooms, sweet pepper, onion,
celery, 1/2 cup water, and garlic, Bring to boiling; reduce heat. Cover; simmer
about 5 minutes or until vegetables are tender.
4. Stir soup and milk into vegetable mixture. Cook and stir until heated through.
Remove from heat; stir in cheese until meted. Stir in noodles and tuna.
5. Spoon mixture into a 2-quart casserole. Sprinkle panko mixture around
outside edge of casserole. Bake,uncovered, 25 to 30 minutes or until tuna
mixture is bubbly and panko is golden.
Nutrition Info: Makes 6 servings | Serving size: 1 cup | 241 cal., 7 g total fat (3 g
sat fat), 53 mg chol., 414 mg sodium,26 g carb, 3 g fiber,18 g protein.
Vegetable Casserole
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Yields 20 oz.
Serves 12-16 people.
• 2 pkg. Frozen California blend vegetables
• 1/2 bag green beans (french style)
• 2 cans cream of mushroom soup
• 1/2 lb shredded cheddar or Velveeta cheese
• 1/4 lb margarine
• 6 slices bread cubed
Cook all vegetables as directed. Drain vegetables. Put 2 cans of mushroom soup in with vegetables. Pour into casserole sprinkle cheese on top. Just before baking melt margarine and toss bread crumbs into margarine just long enough to absorb margarine. Place on top of cheese. Bake at 350 degrees for 30 minutes. Can be prepared a day ahead, but put bread crumbs on top just before baking.
Zucchini ala Rini
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• 1 c. flour
• 1 t. baking powder
• 1/8 t. salt
• 1/2 c. grated Parmesan cheese
• 2 T. parsley
• 3/4 t. salt
• 1/2 t. marjoram (the spice not, butter)
• 4 eggs
• 1/4 c. oil
• 3 c. zucchini – sliced thin – I mix green and yellow
• 1/2 c. onion – chopped
• 1 garlic clove – minced
Mix together dry ingredients. Mix together eggs and oil - add to dry ingredients. Mix with a fork – add vegetables. Pour mixture into a greased baking dish. Bake at 350º
for 25-30 minutes until set. Do not make ahead of time – too much moisture for eggs to set.
•Healthy Variations – Use egg beaters instead of eggs.
Zucchini Swiss Tomato Bake
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• 1 medium onion, chopped
• 1 cup sliced mushrooms, optional
• 1 Tablespoon butter
• 3 Medium Zucchini (about 1 pound), shredded or very thinly sliced and patted dry
• 1 1/2 cup chopped tomatoes, put in a strainer over a bowl and press tomatoes to remove extra liquid
• 1 cup shredded reduced fat Swiss Cheese, divided
• 1/3 cup reduced fat sour cream
• 2 teaspoons paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 Tablespoons grated Parmesan Cheese
In a large nonstick skillet, saute onion and mushrooms in butter until tender. Drain any liquid in the pan. Transfer to a large bowl. Add the zucchini, tomatoes, 1/2 cup Swiss cheese, sour cream and seasonings; mix well.
Transfer to a 9x13 baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake uncovered at 350 for 25-30 minutes or until vegetables are tender. Yield: 6 servings.
Yield: 6 servings - 113 calories per serving.
