Recipes

[Topaz Gem]

This is an old recipe from Cooking Light which I finally got around to making last weekend. It is delicious. I apologize that I did not copy the nutritional information from the original recipe, so I am unable to include that in my post. For the pan, I used a 9"x13" stoneware dish which worked out great.

Spaghetti Pie

1 lb. ground round

¼ tsp. salt

¼ tsp. black pepper

2 (8 oz.) cans tomato sauce with garlic

1½ cups low-fat sour cream

½ cup chopped green onions

¼ cup 1/3 less fat cream cheese, softened

4 cups hot cooked spaghetti (about 8 oz. uncooked)

Cooking spray

1 1/3 cups shredded reduced fat extra sharp cheddar cheese

Preheat oven to 350°. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2 qt. casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.