Submitted by: Karen C. Greenlee
Prep Time: approx. 20 Minutes
Cook Time: approx. 30 Minutes
” This baked spaghetti dish is made in a springform pan.
When the sides of the pan are removed, you have an impressive,
spaghetti “cake.” It can be served as is, or with a tomato sauce. ”
1 pound uncooked spaghetti
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 tablespoon Italian seasoning
4 egg whites
1/4 cup chopped fresh basil
2 tomatoes, chopped
4 slices provolone cheese, cut into fourths
1 Heat oven to 350 degrees F (175 degrees C).
Spray a 9×3 inch springform pan with cooking spray.
2 Cook spaghetti according to package directions.
Rinse with cold water, and drain.
3 While spaghetti is cooking, combine Parmesan cheese,
ricotta cheese, Italian seasoning, and egg whites in a large bowl.
Toss with cooked spaghetti to coat.
4 Press half the spaghetti mixture in bottom of prepared pan.
Sprinkle with half the basil, and top with half the tomatoes
and half the provolone cheese. Press remaining spaghetti mixture
into pan, sprinkle with remaining basil, and top with remaining
tomatoes. Place remainig provolone cheese over the top.
5 Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan,
transfer to a serving platter. Cut into wedges to serve.
Makes 6 to 8 servings
Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Total Fat 9g
1-1/2 cups lentils
1/4 cup light olive oil
1 cup chopped onion
1-1/2 tsp. salt
1 tsp. ground turmeric
1 tsp. ground cumin seeds
1/4 tsp. crushed red peppers
1/2 cup snipped coriander leaves or parsley
Lemon peel for garnish, if desired
Cover lentils with water, and soak one hour.
Heat lentils and water to boiling
(rinsing the beans between soaking and cooking can reduce
gastric disturbances, if that’s important to you).
Cook 45 minutes, adding water if necessary. Drain lentils well.
Heat oil in 12-inch skillet. Stir in onion, salt, turmeric,
cumin and red peppers, cooking over low heat until onion is tender.
Put some of this mixture aside, for garnish, if desired.
Stir lentils into oil and spices. Cook over low heat, stirring frequently,
20 minutes. (Watch carefully to prevent burning.)
Just before it’s done, stir in coriander leaves or parsley.
Before serving, sprinkle with reserved onion, and garnish with
strips of lemon peel, if desired.
Total carbs: 57 g
1 T. vegetable oil
1 whole garlic clove, chopped
1/3 cup tomato paste
2/3 cup creamy peanut butter
1/8 tsp. cayenne
4 cups chicken or vegetable broth
In a saucepan heat oil over moderate heat until hot but not
smoking and cook garlic, stirring, until golden, about 1
minute. Add tomato paste, peanut butter, cayenne, and 1/4
cup broth and stir until smooth. Stir in remaining 3 3/4
cups broth and simmer, covered, stirring occasionally, 10
minutes. Simmer soup, uncovered, 10 minutes, or until oil
floats to the surface, and skim oil.
Recipe By : Lillian Kayte
Serving Size : 8
Preparation Time :1:40
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large head garlic, split in half horizontally
1 teaspoon olive oil
3 large baking potatoes — peeled & quartered
3 tablespoons low-fat margarine
1 cup low-fat milk or soymilk
salt — to taste
1/4 teaspoon ground white pepper
Preheat oven to 350°.
Drizzle garlic with oil. Wrap securely in foil; roast 30 to 40 minutes,
or until soft. Cool, then squeeze garlic out of skins; refrigerate.
Discard skins. (If desired, garlic can be roasted the day before.)
Cover potatoes with water, add salt and bring to a boil. cover;
cook 20 to 30 minutes, or until fork-tender. Drain; reserve cooking water.
Mash potatoes well. Add garlic, margarine, salt, pepper and milk or soymilk.
Whip potatoes, adding reserved cooking liquid 1/4 cup at a time until potatoes
are fluffy and light but still hold shape.
Take 3-4 medium size zuchinni and slice in 4″ wedges — so they look almost
like steak fries. Place in baking dish and pour over them 1-1/2 cups heavy
cream. Then sprinkle with 2 cups parmesan cheese. Bake at 325 for 40
minutes. Sounds strange, but boy is it tasty!
Prep Time: approx. 15 Minutes
Cook Time: approx. 45 Minutes
If you like beets, you’ll love this recipe.
For those who don’t like beets, they may just change their minds!
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes – peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt
1 Heat a medium saucepan over medium-high heat. Pour in oil and saute
onion and garlic until translucent. Mix in cumin seed and saute an
additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2 Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover
pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Total Fat 8g