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Sloppy Joe Sloppy Joe Spaghetti Cups |
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8 ounces spaghetti, uncooked, broken in half
vegetable cooking spray
1 egg, lightly beaten
1/2 cup fat-free sour cream
3/4 cup fat-free sharp cheddar cheese, grated and divided
1/4 teaspoon salt
3/4 pound lean ground beef
1 envelope (1.31 oz. size) sloppy joe seasoning mix
1 can (6 oz. size) tomato paste
1 cup water Spray a muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F.
Break spaghetti in half; cook pasta according to package directions. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese.
When spaghetti is cooked al dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside.
Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside.
Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese.
Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately. |
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Baked Mexican Macaroni And Cheese |
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8 ounces uncooked penne pasta
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
2 cups plain yogurt
4 ounces light process American cheese product loaf, cut into 1/2-inch cubes
1 cup shredded reduced-fat Mexican 4-cheese blend
1/4 cup plain dry bread crumbs Heat oven to 375 F. Cook and drain pasta as directed on package; set aside.
Melt butter in 3-quart saucepan over medium heat. Cook onion, mustard, salt, pepper and garlic in butter 5 to 7 minutes, stirring occasionally, until onion is tender.
Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta.
Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs. Bake uncovered about 25 minutes or until bubbly. |
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School Cafeteria Mac and Cheese |
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8 ounces macaroni, cooked and drained
1/4 cup butter
2 1/4 cups Cheddar cheese, grated
1 cup milk
1 teaspoon salt
pepper to taste
buttered bread crumbs or crumbled potato chips Preheat oven to 300 degrees F.
Cook macaroni 5 to 8 minutes in boiling salted water, just until tender. Drain.
Stir butter into noodles. Add 2 cups Cheddar cheese, milk, salt, pepper and pour into a 2-quart casserole. Bake 30 minutes until cheese is well set.
Sprinkle remaining Cheddar cheese and crumbs or chips over top. Broil 1 minute or until golden brown on top. |
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4 (4 ounce) fillets salmon 2 tablespoons lemon juice 1/2 cup roasted red bell peppers 1/3 cup grated Parmesan cheese 1 tablespoon cornstarch 2 teaspoons minced jalapeno peppers 1 clove garlic, minced 1/4 cup chopped fresh cilantro 1 cup chicken broth 1 (8 ounce) package angel hair pasta In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve. |
8 ounces manicotti shells, uncooked
1 10-ounce package frozen chopped spinach, thawed and drained
16 ounces part-skim ricotta cheese
1 cup grated Parmesan cheese, divided
1/2 cup egg substitute
2 1/2 cups diced cooked chicken breast
1 tablespoon basil
3/4 teaspoon pepper
3 cups low-sodium tomato sauce or spaghetti sauce
Prepare manicotti according to package directions. While pasta is cooking, squeeze all the water out of the spinach. When pasta is done, drain and set aside. Preheat oven to 350 degrees.
Mix together ricotta cheese, 1/2 cup Parmesan cheese and egg substitute. Stir in remaining ingredients except tomato sauce. Spoon the cheese mixture into the manicotti shells and lay in a 9- by 13-inch pan and a 9- by 9-inch pan, or a pan large enough to hold all the stuffed manicotti. Cover with tomato or spaghetti sauce and sprinkle with the remaining 1/2 cup Parmesan cheese. Cover and bake 20 minutes. Remove cover and bake an additional 15 minutes, until cheese is golden brown. |
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