Happy Sunday! (and Mother’s Day!)
Today’s menu was a new recipe that I clipped from my Light & Tasty magazine. It looked like something the kids would eat and I liked the idea of a new version of just plain old regular spaghetti.
* I had a couple of super little chefs-in-training helping me this week! A big thank-you to them for making supper this week much more fun!*
~ Sunday Supper Menu
• Spaghetti Pizza Casserole (6 WW points per serving)
• Side Salad
• Garlic Bread
Spaghetti Pizza Casserole (from Light & Tasty magazine)
(Click on the recipe title to go to the online recipe)
Serves 9
1 pkg (7oz) spaghetti
½ cup egg substitute
¼ cup grated parmesan cheese
1 pound lean ground beef
1 medium onion, chopped
½ cup chopped sweet yellow pepper
½ cup chopped green pepper
2 garlic cloves, minced
1 jar (26 oz) favorite meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp dried basil
½ tsp salt (I used Jane’s krazy salt)
¼ tsp pepper
½ pound sliced fresh mushrooms
1 ½ cups (6oz) shredded part-skim mozzarella cheese (I used provolone)
Cook spaghetti according to package directions. Rinse with cold water and drain.
In a bowl, toss spaghetti with egg substitute and parmesan cheese.
Spread evenly into a 15x10x1” baking pan coated with non-stick cooking spray (I used 13x9x2); set aside.
In a large non-stick skillet, cook the beef, onion and peppers (I didn’t use peppers) over medium heat until meat is no longer pink; drain.
Add garlic; cook 1 minute longer. Stir in spaghetti sauce and seasonings; heat through. Spoon over spaghetti. Top with mushrooms (I didn’t use) and cheese.
Bake, uncovered, at 350 for 25-30 minutes or until lightly browned. Let stand for 5 minutes before serving.
Serve with your favorite side items. I tossed up a quick salad and toasted some whole wheat hoagie buns as garlic bread.
I hope you enjoyed my recipes. If you decide to try one, please leave a comment afterwards and let me know.
Enjoy Sunday Supper with your sweet family!
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