INGREDIENTS:

• 2 cup macaroni, cooked


• 2 tbsp margarine


• 2 cup skimmed milk


• 2 tsp parsley


• 1/2 tsp pepper


• 1/3 cup bread crumbs


• 1 onion, chopped


• 1/4 cup flour


• 2 tsp dill weed


• 1/8 tsp garlic powder


• 2 cup low fat cottage cheese


• 1 pinch paprika
  

DIRECTIONS:

Preheat oven 350F. Saute onions in margarine, add flour. Stir inmilk, little at a time until thick. Add spices. Add cheese. Addmacaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45minutes. [RecipesIdeas]

Servings: 5 servings

More recipes from AllRecipes


INGREDIENTS :

• 1/2 pound ground turkey
• 1 egg
• 1/4 cup salsa
• 1/8 cup chopped red bell pepper
• 1/8 cup chopped yellow bell pepper
• 1/4 cup chopped onion
• 1/4 cup dry bread crumbs
• lemon pepper to taste

HOW TO COOK :

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Press mixture into a loaf pan.
3. Bake in the preheated oven for 25 minutes.

Yield: 5 servings

NUTRITION INFO : per serving

Calories: 113 kcal

Carbohydrates: 6 g

Dietary Fiber: 0 g

Fat: 5 g

Protein: 10 g

Sugars: 0 g

INGREDIENTS :

• 1 (16 ounce) package thin spaghetti, broken in half


• 3 medium tomatoes, diced


• 3 small zucchini, diced


• 1 large cucumber, seeded and diced


• 1 medium green pepper, diced


• 1 medium sweet red pepper, diced


• 1 (8 ounce) bottle Italian salad dressing


• 2 tablespoons grated Parmesan cheese


• 1 1/2 teaspoons sesame seeds


• 1 1/2 teaspoons poppy seeds


• 1/2 teaspoon paprika


• 1/4 teaspoon celery seed


• 1/8 teaspoon garlic powder

HOW TO COOK :

1. Cook spaghetti according to package directions; drain and rinse in cold water.
2. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.
3. Combine remaining ingredients; pour over salad and toss to coat.
4. Cover and refrigerate for at least 2 hours.
   

Yield: 16 servings

NUTRITION INFO : (Per Serving)

Calories: 188 kcal

Carbohydrates: 25 g

Dietary Fiber: 1 g

Fat: 7 g

Protein: 4 g

Sugars: 4 g

Recipes from TasteOfHome

Recipe Provided By: Food & Wine

Ingredients;

• 1 red bell pepper, cut into 1/2-inch squares
• 1 green bell pepper, cut into 1/2-inch squares
• 2 cups fresh or frozen corn kernels
• 2 tablespoons cooking oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon dried thyme
• 4 (8 ounce) fillets grouper

Cooking Directions;

1. Heat the oven to 450 degrees F. In a large roasting pan, combine the red and green bell peppers, the corn, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt, pepper, and thyme. Roast in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.
2. Rub the remaining tablespoon oil over both sides of the fish. Sprinkle the fish with the remaining 1/4 teaspoon each salt, pepper, and thyme. Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides of the pan. Put the fish in the center of the pan, skin-side down, and cook until just done, about 15 minutes for 1-inch-thick fillets. Serve the fish with the corn and peppers.

Yield: 4 servings

Toss the corn and peppers with a little oil and thyme and let them roast for a few minutes before adding the fish. In no time at all, you will have a delicious dinner with only one pan to wash.

Notes;

Fish Alternatives: Other moderately firm fish to roast here include tilefish, sea bass, and cod. If the fillets are skinned, coat them with a bit of oil before adding to the pan. Test-Kitchen Tip If using frozen corn kernels, let them defrost if you can; it only takes a few minutes. Measure the corn first thing and it will be defrosted by the time you're ready for it. Pat the corn dry with a paper towel after defrosting so that the excess moisture won't get in the way during cooking and make browning impossible.

Nutrition Info;

Calories: 352 kcal

Carbohydrates: 18 g

Dietary Fiber: 3 g

Fat: 10 g

Protein: 47 g

Sugars: 5 g

By Martha Stewart

INGREDIENTS :

1. 1 pound green beans


2. Coarse salt and ground pepper

HOW TO COOK :

• Trim green beans; add to reserved pot of boiling water from Rosemary Potatoes; add more water if necessary (or bring 1/2 inch water to a boil).


• Cover; cook, turning occasionally, until tender, about 4 to 6 minutes.


• Drain beans. Transfer to a serving platter; season with salt and pepper.
  

Yield: 4 servings

NUTRITION INFO : per serving

• Calories: 35 kcal
• Carbohydrates: 8 g
• Dietary Fiber: 3 g
• Fat: 0 g
• Protein: 2 g
• Sugars: 2 g