Baked Rotini (6-8 servings)
1 lb ground sirlion
1 small onion chopped
1 small bell
pepper chopped
1 4 oz can
sliced mushrooms (drained)
1 28 oz.
can of tomatoes (chopped, drained)
1 6 oz. can
tomato paste
1 tsp. salt
1/2 package of
uncooked Rotini
1 cup shredded
Mozzarella cheese
1 cup shredded
Cheddar cheese
1 cup of
shredded 4 cheeses
In medium
skillet, combine beef, onion, and green pepper.
Cook until beef
is browned and veggies tender.
Stir in the
next 8 ingredients, bring to boil.
Reduce heat;
simmer 20-30 minutes.
Prepare rotini
according to package instructions, drain.
Drain meat
sauce and combine with rotina. Mix well.
Layer 1/2 of
mixture into 3 quart baking dish.
Top with 1 cup
Mozzarela cheese.
Repeat layers
with remaining mixtures and more cheese.
Bake at 350
degrees for 40-45 minutes until bubbly.
Leftovers can
be frozen to microwave later. If dry, just add water.
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Working Girl's Casserole
1 lb. ground beef
chopped onion
mashed potatoes
sliced cheese
Brown beef and
onions, drain.
Put potatoes in
casserole dish with hole in middle.
Add beef
in hole. Cover with cheese.
Bake 400
degrees for 20-30 minutes.
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Oven fried Cod
Dip cod fillets
in mik or egg and then in corn meal.
Add
oregano and pepper.
Bake AT 450
degrees for 10 minutes.
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Oven fried Chicken
* 8
chicken drumsticks
* salt and pepper
* 1/4 cup mayonnaise
* 2 tablespoons Dijon mustard
* 1/2 to 3/4 cup corn flake crumbs
* 4 tablespoons butter
Preeat oven to 375°.
Wash chicken
and pat dry. Sprinkle all over with salt and pepper.
Combine the
mayonnaise and mustard.
Coat thicken
well with the mayonnaise and mustard mixture.
Dip into
corn flake crumbs, turning, until well crusted.
Place in
a lightly greased baking dish and drizzle
about 1 1/2
teaspoons of butter over each drumstick.
Bake for 40 to 45 minutes, until drumsticks are done.
Serves 4 to 6.
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Crunchy Onion Chicken
Dip drumsticks
in egg. Then put in bag with crushed french fried onions.
Shake bag to
coat chicken. Place in foil lined/greased pan.
Bake at 375
degrees for 45 minutes.
6.25 gm carb
per drumstick
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Oven Fried Chicken 2
Ingredients:
Cooking Spray
20 whole grain, saltine-like crackers pulsed to fine crumbs in a
food processor. (about 1/2 cup)
2 1/2 cups whole grain corn flakes pulsed to fine crumbs in a food
processor. (about 1/2 cup)
2 tbsp sesame seeds
3/4 tsp cayenne pepper
1/2 tsp
garlic powder
2 large egg whites
1 cup lowfat
plain yogurt
1 tbsp dijon mustard
1/2 tsp salt
4 chicken
breast halves, bone in, skin removed, rinsed and patted dry.
4 chicken
thighs, bone in, skin removed, rinsed and patted dry.
Preparation:
Preheat oven to
375°F. Lightly spray a baking sheet with cooking spray.
Combine the
saltine and corn flake crumbs, sesame seeds, cayenne and garlic
powder in shallow bowl.
In a large
bowl, combine the egg whites, yogurt, mustard and salt.
Add the chicken
pieces and coat thoroughly with the yogurt mixture.
Then, one
at a time, dip the chicken pieces in the cracker mixture,
packing
the crumbs evenly onto the chicken.
Arrange the
chicken on the prepared baking sheet
and spray
the tops lightly with cooking spray.
Bake until the
juices run clear when the chicken
is pierced with
a knife, 45-50 minutes.
Serving size: 1
breast or 2 thighs. Makes 6 servings. 270 calories/serving.
5g total
fat/1g sat fat. 85mg cholesterol. 590mg sodium. 21 total carbs. 1g
fiber. 33g protein.
Thanks to Julia for letting me copy this recipe from her blog:
Spinach, bacon & goats cheese frittata recipe
Serves 4
1 tbsp rapeseed or sunflower oil
75g pancetta or bacon, cut into small cubes
4 shallots (I used one med red onion coz I forgt to buy shallots)
100g spinach (or a few handfuls)
8 medium eggs (I used 6...but they were a 'large' medium! :) )
25g hard cheese (Parmesan / cheddar / etc)
A grating of nutmeg
100g soft goats cheese crumbled into biggish chunks
Sea salt & black pepper
Heat the oil in a 25cm non-stick ovenproof frying pan over a medium heat. Add pancetta or bacon & saute until golden, then remove; set aside.
Add the shallots to the pan, lower the heat & cook gently for about 10 mins until soft but not coloured. Add the spinach & turn until just wilted, take off the heat.
Lightly beat the eggs in a bowl, stir in the pancetta/bacon, spinach & shallots, grated cheese, nutmeg & seasoning. Put the frying pan back over a low heat, pour in the egg mixture & cook gently, without stirring, letting the eggs set slowly from the base up.
After about 5 mins give the pan a little shake, the bottom half should be set with a layer or wet egg still on top.
Dot the goats cheese over the top, then place in a pre-heated oven (180c/Gas mark 4) for 5-10 mins until just set. Or place under a medium hot grill (broiler?) ideally not too close to the heat, for about 5 mins.
Let cool slightly (or completely!) before slicing & serving.