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Spaghetti Pie Casserole

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Course Main Dish
Cuisine American
Category AA
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Instructions
  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  3. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  4. In a small bowl, mix cream cheese and sour cream until blended.
  5. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  6. Bake, covered, at 350 for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly.
Course Main Dish
Cuisine American
Category AA
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Instructions
  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  3. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  4. In a small bowl, mix cream cheese and sour cream until blended.
  5. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  6. Bake, covered, at 350 for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly.
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Recipe Notes

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May serve with a small side salad.

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Butternut Squash Layered Fettucini

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Nutrition Facts
Butternut Squash Layered Fettucini
Amount Per Serving
Calories 404 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 55mg 18%
Sodium 1267mg 53%
Potassium 657mg 19%
Total Carbohydrates 50g 17%
Dietary Fiber 10g 40%
Sugars 4g
Protein 38g 76%
Vitamin A 344%
Vitamin C 48%
Calcium 101%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Category LP + FC
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Preheat oven to 400F. Lightly spray a 13- x 9-inch baking dish with cooking spray.
  2. Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl. Combine spinach, remaining 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan cheese in another medium bowl.
  3. Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 1/3 of noodles over sauce . Top with 1 cup spinach mixture. Repeat 2 more times with 1 1/4 cups squash mixture, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.
  4. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns. Let cool 5 minutes.
Category LP + FC
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Preheat oven to 400F. Lightly spray a 13- x 9-inch baking dish with cooking spray.
  2. Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl. Combine spinach, remaining 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan cheese in another medium bowl.
  3. Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 1/3 of noodles over sauce . Top with 1 cup spinach mixture. Repeat 2 more times with 1 1/4 cups squash mixture, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.
  4. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns. Let cool 5 minutes.
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Nutrition Facts
Butternut Squash Layered Fettucini
Amount Per Serving
Calories 404 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 55mg 18%
Sodium 1267mg 53%
Potassium 657mg 19%
Total Carbohydrates 50g 17%
Dietary Fiber 10g 40%
Sugars 4g
Protein 38g 76%
Vitamin A 344%
Vitamin C 48%
Calcium 101%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Modifications

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Lemony Chicken Casserole

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Votes: 1
Rating: 5
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Course Main Dish
Category AA
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Instructions
  1. Cook chicken and cut into bite sized pieces.
  2. Heat 4-quart covered saucepan of salted water to boiling over high heat. Add noodles and cook as label directs, but add snap peas to noodles 1 minute before noodles are done.
  3. Place carrots in colander in sink.
  4. Drain noodles and snap peas over carrots.
  5. While noodle mixture drains, in same saucepan, heat broth, cream, lemon peel, pepper, and salt to boiling over high heat.
  6. Stir chicken and noodle mixture into sauce; heat through, stirring constantly.
Course Main Dish
Category AA
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Instructions
  1. Cook chicken and cut into bite sized pieces.
  2. Heat 4-quart covered saucepan of salted water to boiling over high heat. Add noodles and cook as label directs, but add snap peas to noodles 1 minute before noodles are done.
  3. Place carrots in colander in sink.
  4. Drain noodles and snap peas over carrots.
  5. While noodle mixture drains, in same saucepan, heat broth, cream, lemon peel, pepper, and salt to boiling over high heat.
  6. Stir chicken and noodle mixture into sauce; heat through, stirring constantly.
Votes: 1
Rating: 5
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Butternut Squash Layered Fettucini

This content is for members only
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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This recipe has been added to your Meal Plan
There is no Nutrition Label for this recipe yet.
Course Main Dish
Category LP+FC+NC
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Preheat oven to 400F. Lightly spray a 13- x 9-inch baking dish with cooking spray.
  2. Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl.
  3. Combine spinach, remaining 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan cheese in another medium bowl.
  4. Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 1/3 of noodles over sauce . Top with 1 cup spinach mixture.
  5. Repeat 2 more times with 1 1/4 cups squash mixture, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.
  6. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns.
  7. Let cool 5 minutes.
Course Main Dish
Category LP+FC+NC
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Preheat oven to 400F. Lightly spray a 13- x 9-inch baking dish with cooking spray.
  2. Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl.
  3. Combine spinach, remaining 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan cheese in another medium bowl.
  4. Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 1/3 of noodles over sauce . Top with 1 cup spinach mixture.
  5. Repeat 2 more times with 1 1/4 cups squash mixture, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.
  6. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns.
  7. Let cool 5 minutes.
Votes: 0
Rating: 0
You:
Rate this recipe!
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