Servings: 7-8 You’ll need: 3 pounds lean ground beef or turkey 1 Tbsp. minced garlic 2 cups Italian-style bread crumbs 3 large eggs 1 tsp. salt 1-1/2 tsp. pepper 3-1/2 cups (28 oz.) spaghetti sauce 1 pkg. whole wheat spaghetti (cooked al dente, mix in about 2 tsp. olive oil* and kept warm) 3-4 tsp. olive oil* 7-8 Tbsp. Parmesan cheese Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1-2 10×15 inch jelly-roll pan/s with about 2 tsp. olive oil. In a large mixing bowl, combine ground beef, minced garlic, Italian bread crumbs and salt and pepper. Mix thoroughly. Scoop and shape the meat mixture into 1-1/2″ balls. Place in the prepared pan and bake in a preheated oven for 30-45 minutes, or until baked meatballs are browned and cooked thoroughly. In a large pot over high heat, bring the spaghetti sauce to a boil and add baked meatballs. Reduce heat and simmer on low heat, stirring occasionally, for about 1-2 hours. Serve at least 2-3 meatballs and 1/2 cup spaghetti sauce over pre-cooked whole wheat spaghetti and top with about 1 Tbsp. grated Parmesan cheese. Karen’s Note: For high fiber use Whole Wheat Spaghetti either thin or regular. You can use Whole Grain Spaghetti, but keep in mind that in most cases “whole grain” pasta does not have nearly as much high fiber as “whole wheat” pasta.
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Makes 2 pies or 18 serving slices You’ll need: 1 can (29 oz.) 100% pure pumpkin 2 cans fat-free evaporated milk 1/2 c. egg substitute or tofu 1-1/4 c. brown sugar or Splenda brown sugar 1/2 tsp. ground nutmeg 1 tsp. ground cloves 2 tsp. ground cinnamon 1 tsp. ground ginger Cooking spray, butter flavored Completely spray the inside of 2 glass pie plates with cooking spray. Preheat oven to 375 degrees F. In a large mixing bowl, on medium-low speed, mix well all ingredients thoroughly together. Pour pumpkin mixture into 2 pie plates filling each half-way full. Bake 40-45 minutes, until pies are completely set and knife inserted into the center of each pie comes out practically clean. Allow pies to completely cool. Cover and refrigerate, until ready to serve. Serving suggestion: When ready to serve right out of the refrigerator…slice each Crustless Pumpkin Pie into 9 slices and top each slice with a dollop of fat-free Cool Whip topping. Karen’s Note: This is one of my dad’s favorite recipes, because he dislikes pie crust. The best thing about this Crustless Pumpkin Pie recipe is that it is low in fat and carbohydrates! Makes Approx. 3-4 Servings You’ll need: 1 small butternut squash (about 1 lb.) 1-2 Tbsp. Thai peanut sauce 2 Tbsp. fresh basil, chopped 1/4 cup fat-free salad croutons Salt and pepper Heat oven to 400 degrees. Pierce squash a few times. Place squash on a baking sheet and roast, baking for about 45 minutes to an hour, until “fork tender” (fork inserts easily). Remove roasted squash and let cool. Slice open squash diagonally into two halves. Using a spoon scoop out and completely remove seeds. Peel off the skin of the roasted squash and cut up into chunks. Place squash in a medium pot and mash with a fork. Stir in 1 cup of water and at least 1 Tbsp. peanut sauce. Heat thoroughly over medium heat. Stir in more water, peanut sauce and salt and pepper, if needed, to achieve desired taste and consistency. Dish into soup bowls and top with fresh chopped basil and fat-free croutons. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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