Baked Ziti

INGREDIENTS

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Quick Chicken Parmesan

INGREDIENTS

• 2 cups pasta sauce
• 4 fully cooked breaded chicken cutlets
• 4 thin slices cooked ham
• 1 cup shredded mozzarella cheese
• 2 T grate Parmesan cheese

DIRECTIONS

1. Spread 1 cup pasta sauce in a 12x8x2 inch shallow baking dish.
2. Place the chicken cutlets over the sauce
3. Spoon 1/2 cup of pasta sauce down the center of each cutlet.
4. Top each with 1 slice ham and 1/4 cup mozzarella chesse
5. Sprinkle with Parmesan cheese.
6. Bake at 425 for 10 minutes or until the cheese melts and the sauce is hot and bubbly.
   

Skillet Lasagna

Ingredients

1 lb lean ground beef 1 small onion (chopped) 3 Cloves Garlic (minced) 1 can diced tomatoes (undrained) 1-1/4 cup water 8 oz tomato sauce 1 tbsp dried parsley flakes 1 tsp dried basil leaves 1 tsp dried oregano leaves 1 tsp salt 2-1/2 cup broken up whole wheat lasagna noodles 1 cup fat free cottage cheese 1/4 cup fat free grated Parmesan cheese Dash Basil and Pepper (optional) 1 egg Shredded fat free mozzarella cheese for garnish

Directions

In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 336.5

• Total Fat: 10.6 g
• Cholesterol: 86.9 mg
• Sodium: 560.5 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 4.9 g
• Protein: 27.2 g

No Harm Parm

No-Harm Parm!


Ingredients:
5 oz. boneless skinless chicken breast (raw)
1/3 cup Fiber One cereal
1/4 cup Egg Beaters, Original**
3/4 tsp. reduced fat grated parmesan cheese
1 oz. (approx. 1/4 cup) shredded fat-free mozzarella cheese
1/3 cup canned tomato sauce
Optional: garlic powder, basil, oregano, salt and pepper

Directions:
Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add parmesan to crumbs (if desired, season crumbs with optional spices, as well). Place crumbs in one small dish and Egg Beaters in another. Next, pound your chicken so it's a bit flattened. Coat raw chicken on both sides with Egg Beaters, and then coat with crumb mixture. Place chicken on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of chicken and place in oven. Cook for 10 minutes, and then turn chicken over. Add another light mist of nonstick spray and cook for an additional 10 - 12 minutes (or until chicken is fully cooked and coating looks crispy). Meanwhile, if desired, mix tomato sauce with your seasonings of choice. Remove chicken from oven, top with sauce and then cheese, and return chicken to oven until cheese is melted. Enjoy! Serves 1.
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