This hearty meal makes enough to share!
I happened upon this recipe when I was looking for a dish to take to a friend who had just had surgery. This recipe is just right! It makes enough for you to keep and then you get to share with a friend.
2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese
Preheat oven to 350º
Brown meat and drain fat. Then put the meat back in the skillet. Add
spaghetti sauce to meat; simmer for 20 minutes.
Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese. Spray two
9×13 pans with non-stick spray.
In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.
*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce. I added mushrooms after checking with my friend to make sure she liked them, too.
NOTE: I use Dreamfields pasta for low carbers. It’s possible that another low carb pasta or veggie “pasta” could be substituted as well and be equally delicious. Enjoy!
It’s almost Thanksgiving and I enjoyed my first of three Thanksgiving meals with my family last night. Good times and good food.
I know I haven’t posted a lot lately due to real life taking over and no time to share all the great things going on! I wish I could just push a button and have a post with pictures pop up. Wouldn’t that be so neat?!
I’ll be reminding us of some old fashioned high carb treats and some delicious low carb treats so be sure and scroll on down.
I’m so thankful for all my faithful readers and visitors. Thank you for being here!
I wanted to share some recipes that are already posted here that are great for the holidays. I seem to make some of the these dishes over and over again ’cause they are so good! :)
For those not so worried about their blood sugar…
Nutter Butter Banana Pudding
Brownie Crusted Butterfinger Cheesecake
Sopapilla Cheesecake yum!
Easy Peanut Butter Fudge
Applesauce Nut Cake (no eggs!)
Easy Chess Pie
Old Fashioned Chocolate Cream Pie
Banana Cake with Cream Cheese Frosting
Cheesy Broccoli Rice Casserole
Heavenly Yeast Rolls
And now for some LOWER CARB treats…
Cheesy Roasted Cauliflower with Bacon
Butter Pecan Creme Brulee
The best Chocolate Chip Cheesecake ever!
Blender Coconut Pie
Peanut Butter Chocolate Chip Muffins
Cream Cheese & Bacon Stuffed Peppers aka Poppers!
More Low carb links:
Have a very safe and happy Thanksgiving!
Posted in Holiday Hits, Low Carb Recipes, Recipes
Tagged broccoli, casserole, cauliflower, chocolate, creme brulee, holidays, low carb, poppers, pumpkin, sugar free
With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!
I made this casserole for our Sunday dinner and some of it was left over. It made a delicious breakfast this morning! I think it has gotten better with age. Some things just do that . :)
I found the recipe I used at Allrecipes.com.
Summer Squash Casserole
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.
Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
Enjoy the day you bake it and be sure and save some for breakfast the next morning. You’ll be glad you did.
*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.
I forgot to mention that I made Squash Pickles the other day. Stay tuned for the recipe. :)
Partying over at
When I saw this chicken recipe over at The Southern Lady Cooks, I knew I had to try it.
My daughter loves Stove Top Stuffing and I knew she’d love this casserole.
I’m trying to watch my calories so I decided to use reduced fat items where I could. My recipe is just a little different than the one at TSLC, but it’s hopefully just as tasty.
Swiss Chicken Casserole
6 skinless, boneless chicken breasts (I used 10 chicken tenderloins)
6 slices 2% Swiss cheese, sliced
1 (10.75 oz) can condensed reduced fat cream of chicken soup
1/4 cup skim milk
2 cups dry bread stuffing mix (I used Kroger brand)
Preheat oven to 350º.
Arrange chicken in a lightly sprayed 9 x 13 baking dish.
Top with Swiss cheese slices.
Combine soup, skim milk, and about 1/4 cup water and stir well.
Spoon mixture over chicken and sprinkle with stuffing mix.
I then sprayed with some butter flavored spray, (Sure miss my buttah!)
but if you’re not counting calories, drizzle about 1/4 cup of melted butter
over the stuffing.
Cover and bake for 50 minutes. Serve with your favorite green side dish.
Serves 6 fairly large portions.
~I attempted to do a little figuring on the calories and came up to about 315
Partying today over at
I know Christmas is close and I’ve been so busy in the kitchen,
I’ve had very little time to actually post what I’ve been cooking.
Soon I’ll have a post on the candies and cookies I’ve been making,
but in the meantime … these are some of the dishes
I made for the Thanksgiving holiday.
Glazed Applesauce Nut Cake
Cappuccino Mousse Trifle from Taste of Home
Cherries in the Snow
Aunt Mary’s Easy Chess Pie
Cheesy Broccoli Rice Casserole
1/2 stick butter
1 large pkg. frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 (8 oz.) jar Cheez Whiz
3 c. cooked white rice
season with salt and pepper to taste
Cook the rice until done, add the butter, stir and set aside.
Cook the broccoli in a large pan until done.
Add the soup, milk, cheese and rice. Season.
Pour into a greased casserole.
Bake in a 350 degree oven for 35 minutes.
Corn Spoon Bread from Deep South Dish
Cheesy Garlic Mashed Potatoes
What have you made over this holiday season?
Posted in Cakes, Culinary Creations (High Carb), Desserts, Holiday Hits, Recipes
Tagged baking, broccoli, Brunch, casserole, chess, dessert, easy, holiday