Spaghetti Casserole

1 lb. ground chuck or hamburger
1 onion, chopped
1 tsp. garlic salt
1 green pepper, chopped
1/2 C. shredded Cheddar cheese
1/2 C. chopped celery
1 (7 oz.) pkg. spaghetti, cooked & drained
1 1/3 cup of water
1 can mushroom soup, undiluted
1 can tomato soup, undiluted

Saute chuck, onion, green pepper and celery in a skillet over medium heat; cook until browned. Drain off grease, if needed. Combine soups, water, salt and cheese in a saucepan. Heat thoroughly, stirring constantly until smooth. Combine meat mixture, soup mixture and spaghetti in a greased 2-qt. shallow casserole. Bake at 350* for 35-40 minutes.

Note:  I had some left over dry spaghetti in a box and went ahead and added it too.  Instead of using a 2 quart casserole dish, I used a 11x17 Pyrex dish and it was FULL!  Oh!  I also sprinkled some cheese on top.

Fiesta Chicken Enchiladas

Ingredients

Ingredients:
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 large green pepper, chopped
1 large red pepper, chopped
1 Tbsp. chili powder
3/4 cup chunky salsa, divided
2 oz. (1/4 of 8-oz. pkg) Philadelphia cream cheese, cubed
3/4 cup Mexican 2% milk shredded four cheese, divided
8 whole wheat tortillas (6 inch)

Heat oven to 375ºF.

Heat large skillet sprayed with cooking spray on medium heat. Add chicken, peppers and chili powder; cook and stir 8 min. or until chicken is done. Stir in 1/4 cup salsa and Neufchatel; cook and stir 3 to 5 min. or until Neufchatel is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.

Spoon heaping 1/3 cup mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover.

Bake 20 min. or until heated through

Yield: 8 Servings (1 Enchilada Per Serving)

225 calories; 7.5 g fat

Salsa Roll Ups

4 oz. (1/2 of 8-oz. pkg.)
Philadelphia cream cheese, softened
3 Tbsp. of your favorite salsa
4 flour tortillas (6 inch)
1/2 cup mexican style 2% milk finely shredded cheese
1/4 tsp. chili powder

Mix Philadelphia cream cheese and salsa; spread onto tortillas. Top with remaining ingredients.

Roll up tortillas tightly. Cut each crosswise into 5 slices

Makes 10 Appetizers (2 little roll-ups per serving)


Calories 90, Fat 4.5 g,

Super Simple Tilapia

4-5 tilapia filets
2 T mayonnaise
2 t mustard
few shakes of tobasco
2 oz. sliced toasted almonds

Preheat the oven to 400 degrees F. Place tilapia filets on a baking sheet that has been sprayed with cooking spray. In a small bowl, combine mayonnaise, mustard, and tobasco. Spread about a teaspoon to teaspoon and a half of the sauce evenly over each tilapia filet. Sprinkle sliced almonds over the filets (just a light scattering). Bake the tilapia until cooked through and the almonds are lightly browned, about 12 minutes.

A Modern Gal

Broccoli Alfredo

1 tablespoon salt
1/2 1-pound box dry fettuccine
4 cups (8 ounces) broccoli florets
4 tablespoons butter
1 cup freshly grated Parmesan
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon nutmeg (optional)
1 1/2 teaspoons freshly ground black pepper

• Place the salt in a large pot of water and bring to a boil.
• Add the fettuccine and cook according to the package directions for al dente. 
• During the last 3 minutes, add the broccoli. Drain, reserving 1 cup of the cooking water. Set aside.
• Place the butter in the pot, reduce heat to medium-low, and stir until melted.
• Add ½ cup of the reserved pasta water. Stir in ⅓ cup of the Parmesan. Add the fettuccine and broccoli and the cayenne and nutmeg, if using. Toss.
•  Remove from heat and sprinkle with ⅓ cup more of the Parmesan and the pepper. Toss again, adding more pasta water if the pasta is too sticky.
•  Serve in bowls and sprinkle with the remaining Parmesan.

Spinach Lasagna Rolls

servings:  9  calories:  225

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded


Directions:

Preheat oven to 350°.  Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle
about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

skinnytaste.com

Becky's Hummus (No Oil)

1 can of garbanzo beans, drained
1 can of garbanzo beans, undrained
1 can of cannelini beans, drained
1 T of Braggs Liquid Amino's (or soy sauce)
juice of 1 lemon

Blend all in food processor until creamy.