I've had a couple e-mail requests for recipes in the past few weeks and I am just now getting them up here! :( Sorry!! And no pictures, either, but I'll have you know that the people requesting these recipes were asking for them because they tasted them and know how dang good they are. So that has got to count for something!!
1 pkg. whole wheat spaghetti noodles
1 15 oz. container fat free cottage cheese (or Ricotta)
1/2 cup grated Parmesan (the fresh stuff)
1 cup grated Mozarella
1 TBSP basil
2 tsp. oregano
1 jar spaghetti sauce
Cook noodles according to package directions. Meanwhile, mix together cheeses, spices and egg. Combine with cooked noodles. Place in a casserole dish. Top with sauce and additional cheeses, if desired. Bake at 350 degrees for an hour. Let sit 10 minutes before cutting.
(I've also considered creating a sort of "crust" layer out of Italian-style bread crumbs, but have yet to try it. I'll let you know when I do!)
**the original of this recipe is loaded with fat, fat, fat--here is my lightened up version!!
12 slices thin cut, fat free ham (like cold cuts)
12 slices low-fat swiss cheese
cornbread stuffing (below)
Apricot sauce (below)
Lay out ham slices and top with slice of cheese. Spoon about 1/3 cup cornbread stuffing in the center of each ham/cheese slice. Roll up and secure with a toothpick. Place in a shallow baking dish. Bake at 350 degrees for 45 minutes. Spoon 2 to 3 TBSP sauce over each roll-up at serving time. Makes 12 servings.
1 cup finely chopped celery
4 TBSP finely chopped onion
1/3 cup butter
1/2 cup apricot preserves (get the kind that is just the fruit with no added sugar)
1/4 cup water
1 pan cornbread, any favorite recipe--make it a healthy one--add some whole wheat and flaxseed!!
Cook celery and onions in butter until soft. Stir in preserves and water. Toss mixture with lightly crumbled cornbread. Add more water, if desired, for a moister stuffing.
1 TBSP cornstarch
2 TBSP brown sugar
1 cup water
1 cup pineapple juice
1/2 TBSP butter
1/4 cup (Simply Fruit) apricot preserves
In a small saucepan, mix cornstarch and brown sugar. Add water and pineapple juice; stir over medium heat until mixture boils and thickens. Stir in butter and preserves.