So we all know how hard I try in the kitch. The following was one of my few successes that occurred over the weekend.
I decided to try to put a few twists on a classic comfort food over the weekend and make small changes to a baked spaghetti recipe. You may be thinking, "Audrey, it's impossible to have a low glycemic index spaghetti dish..." I know I was skeptical about whether or not it could really be done. The key to keeping this legal on the low sugar diet is to portion because all the elements in the dish are okay in moderation!
1 package of whole grain fusilli (because I didn't have whole grain spaghetti! But the key is whole grain)
1 pound Laura's Lean Ground Beef (you could use ground turkey instead)
1 medium onion, chopped
1 jar meatless spaghetti sauce (I used Muir Glen Organic, because it is low sugar and diet-approved)
1/3 cup grated Parmesan cheese
5 tbsp butter, melted
Sharp Cheddar Cheese (would be best to use 2%)
Pam (to grease your dish)
1. Cook pasta according to package instructions. Meanwhile, brown beef and onion until no longer pink. Drain. Stir in spaghetti sauce with the meat and onion. Set aside.
2. In a large bowl, whisk the eggs, Parmesan and melted butter. Drain cooked pasta and add to egg mixture, tossing to coat.
3. Place half the pasta mixture in a greased 13x9 baking dish (I used the long Pyrex glass dish). Top with meat and sauce and cheddar cheese. Repeat layers with second half of pasta, meat, sauce and cheddar.
4. Cover and bake at 350 degrees F for 40 minutes. Uncover and bake for an additional 20 minutes or until top cheese is melted.
This was really easy, provides many meals, reheats well and tossing the pasta in the egg/parm/butter mixture really makes it cheesy.
Matt came home to it Saturday night after he was off work while I was at the restaurant. You know you did something right when you get the "best wife ever" text.
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