Mom's Macaroni Casserole*

Ok if it gets easier I am not sure how!! This one is very good!!! Even my son loved it and he eats nothing!! I got this from Spark people (click on the name above it will bring you to it) super yummy and easy!!

Ingredients

4 cups macaroni cooked 

1 cup frozen corn

1 -19 oz.can stewed tomatoes  (I used basil, oregano, garlic tomatoes from Hunts instead)

1 medium onion chopped (I did garlic powder instead because I can't eat onions)

2 oz cheddar cheese 

1 oz mozerella cheese

2 tbsp butter 

Salt and Pepper to taste

Directions

Combine all ingredients in a casserole dish. Bake in 350 degree oven for 30 minutes. Makes 8 3/4 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ERISDESS.

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 206.3

• Total Fat: 6.8 g
• Cholesterol: 17.9 mg
• Sodium: 250.7 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 2.4 g
• Protein: 7.4 g

Spinach and Ricotta Stuff shells

All you magazine is where I got this one! Really easy and tasty!

Prep Time: 20 minutes
Cook Time: 1 hour(s)
Yield: Serves 6

Ingredients

• 24 jumbo pasta shells
• 1 15-oz. container ricotta
• 2 cups shredded mozzarella
• 1/2 cup shredded Parmesan
• 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
• 1 large egg, lightly beaten
• Salt and pepper
• 1 teaspoon Italian seasoning
• Pinch of ground nutmeg
• 1 26-oz. jar spaghetti sauce

Preparation

1. Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.

2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.

3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.

Nutritional Information

Calories:

498

Fat:

26g (sat 13g)

Protein:

28g

Carbohydrate:

41g

Fiber:

7g

Cholesterol:

88mg

Sodium:

1253mg

Tomato, basil, Parmesan Flat bread*

Thanks to the cooking light cookbook this one is AWESOME!! This one is not a quick one though.

I did not use the yellow tomatoes just Roma tomatoes: Flatbread part 1 cup boiling water 1/3 cup yellow cornmeal 1 package dry yeast (about 2 1/4 teaspoons) 1/4 cup warm water (100° to 110°) 2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons olive oil Cooking spray 1 tablespoon yellow cornmeal, divided Preparation Combine boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine cornmeal mixture, flour, and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 1 additional minute. (To prepare dough by hand, combine cornmeal mixture, flour, and salt in a bowl; stir until well-blended. Add yeast mixture and oil, stirring well.) Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky). Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent it from drying). Roll each ball into a 10 x 6-inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Add toppings and bake according to recipe directions. Note: If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn kernel, you'll need to increase the flour to 2 1/4 cups. Nutritional Information Calories: 304 (10% from fat) Fat: 3.3g (sat 0.4g,mono 1.8g,poly 0.5g) Protein: 8.3g Carbohydrate: 59g Fiber: 2.9g Cholesterol: 0.0mg Iron: 3.8mg Sodium: 295mg Calcium: 11mg Pizza part: 2 yellow tomatoes, each cut in half and thinly sliced crosswise (about 8 ounces) 3 cups thinly sliced plum tomato (about 8 ounces) 1/2 cup minced fresh basil 4 teaspoons olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 4 garlic cloves, minced 1 cup (4 ounces) grated fresh Parmesan cheese Preparation Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside. Preheat oven to 475°. Divide tomatoes evenly among 4 flatbread dough ovals. Bake at 475° for 13 minutes. Combine basil and next 4 ingredients (basil through garlic) in a small bowl; spread evenly over tomatoes. Sprinkle evenly with cheese. Bake at 475° for 2 minutes or until cheese is melted. Nutritional Information Calories: 497 (29% from fat) Fat: 15.8g (sat 5.8g,mono 7.4g,poly 1.4g) Protein: 20.2g Carbohydrate: 69.1g Fiber: 4.8g Cholesterol: 19mg Iron: 4.9mg Sodium: 911mg Calcium: 370mg

Spinach and Cheese Lasagna

I got this from All you magazine!  It is really yummy and quick to prepare!!

Spinach and Cheese Lasagna

2 28 oz cans of Crushed tomatoes

3 cloves of garlic finely chopped (I just use powered garlic)

1 tsp dried oregano

1 tsp salt

1 15 oz container of Ricotta

1/2 cup parmesan (I hate this cheese I skipped it)

16 oz grated mozzarella cheese (or whatever cheese you like)

12 UNCOOKED lasagna noodles

2 10oz packages frozen chopped spinach thawed and squeezed dry.


Step 1:
Combine tomatoes, garlic, oregano, and salt in a large bowl.

In a separate bowl stir together ricotta parmesan and 3/4 of the mozzarella

Step 2
Spoon 1/4 of the tomato mixture into the bottom of a slow cooker.

Then top with a layer of noodles, breaking to fit, if necessary.

Sprinkle 1/3 os spinach over noodles

Spoon 1/3 of ricotta mixture over spinach top with more tomato mixture.

Repeat steps until none is left. 

Top with one more layer of noodles and then put the rest of the mozzarella on top.

Cook on low heat for about 3 hours (honestly I do on hour on high and two more on low just to make sure the noodles are done.

YUMMY!!
Per serving:
494 Cal, 20grams fat (13 sat) 58mg chol, 11g fiber, 35g pro, 45g carb, 1346 mg sod

Bowtie Squash

I got this one off of Rachel Rays website! It is Yummy but it does take some time to do! I looks like a Mac and Cheese and does not taste like squash!



1 box of bowtie pasta
1 butternut squash
4 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons flour
2 cups milk
A pinch of nutmeg
A pinch of cinnamon
5 -6 sage leaves
1 cup grated cheddar cheese
1 cup grated Parmigiano Reggiano
A handful toasted almonds
Preparation
Pre-heat oven to 400°F.

Place squash halves on a baking sheet and drizzle them
with 1 tablespoon EVOO, salt and pepper. Place them
cut side down and transfer to the oven. Roast until
tender, about an hour. Remove from oven and cool.
Once cool enough to handle, scoop the flesh out of the
squash and transfer it to a food processor. Process
until smooth.
Place a pot of water over high heat for the pasta.
Once at a boil, add some salt and the pasta, and cook
to al dente according to package directions. Drain the
cooked pasta and return it to the pot it was cooked
in.

While the pasta water is heating up, place a small
skillet over medium-high heat with the butter. Once
melted, add the flour and cook about a minute. Whisk
in the milk and cook until the liquids come up to a
bubble and the sauce thickens, 2-3 minutes. Add the
squash puree, nutmeg, cinnamon and sage, and season
with salt and pepper to taste.
Add the sauce to the pot with the reserved cooked
pasta and toss to coat. Turn everything out into a
baking dish and sprinkle the top with both cheeses.
Transfer to the oven and bake until the cheese is
brown and bubbly, 10-15 minutes.
Garnish casserole with the toasted almonds and serve.