Baked low sodium spaghetti, Taco bake, Lemon rolls

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Lorry Evans sent the first recipe. She had this to say about it – I am trying out new low sodium meals for a family member’s dietary need. I adjusted this recipe to make less sodium baked spaghetti. It serves 5-6, as I did not use the entire box of spaghetti.
Baked low sodium spaghetti
3/4 box spaghetti or linguini
1 lb. ground chuck
dash of pepper & dash of Mrs. Dash seasoning
1/2 C green peppers, chopped
1/2 C onion, chopped
1 can No Salt Tomatoes
1 8-oz. can tomato sauce (check sodium) or 1/2 jar spaghetti sauce (some stores might have a lower sodium of this). Also check health food isles.
pinch of garlic powder
1 C shredded Mozzarella cheese (optional)
Cook spaghetti using directions on box. Brown ground chuck with green pepper, pepper, Mrs. Dash and onion. Add tomatoes and tomato sauce or spaghetti sauce to skillet and mix. Add pinch of garlic powder. Bake in greased 9×13 pan at 350 degrees covered for 30 minutes. Top with cheese and bake 5 minutes until it melts.
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Taco bake
1 TBS oil
1 green pepper, chopped
1 onion, chopped
2 C chopped cooked chicken
1 can (10 1/2 oz.) condensed cream of chicken soup
1 can (10 oz.) diced tomatoes with green chiles, undrained
1 C classic ranch dressing
1 tsp. chili powder
1-1/2 C shredded cheddar cheese
12 corn tortillas (6-in.) cut into strips
1 C tortilla chips (1 oz.), coarsely crushed
2 TBS chopped fresh cilantro
Heat oven to 350 degrees. Heat oil in large skillet on medium-high heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, soup, tomatoes, dressing and chili powder. Spread 1/3 of tortilla strips onto bottom of 13×9-in. baking dish sprayed with cooking spray; cover with layers of 1/3 each of chicken mixture and cheese. Repeat layers twice. Bake 30 min. or until heated through. Top with crushed chips and cilantro.
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Lemon rolls
1 pkg. (3 oz.) lemon flavor gelatin
1 TBS juice and 2 tsp. zest from 1 lemon, divided
1-1/2 C powdered sugar, divided
2 can (8 oz. each) refrigerated crescent dinner rolls, divided
1/4 C butter, melted, divided
2 oz. (1/4 of 8-oz. pkg.) cream cheese, softened
Heat oven to 350 degrees. Combine dry gelatin mix, lemon zest and 1/2 cup sugar. Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12×4-in. rectangle. Brush with half of butter, then sprinkle with half of gelatin mixture. Roll up, starting at one short end; cut into 6 slices. Arrange, cut-sides up, in half of 13×9-in. baking dish sprayed with cooking spray. Repeat with remaining dough, butter and gelatin mixture.
Bake 30 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, lemon juice and remaining sugar until blended. Drizzle cream cheese glaze over warm rolls.
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Thought – Remember, women and cats will do as they please and men and dogs should relax and get used to the idea.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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