Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table
by Leanne Ely
Baked Macaroni and Three Cheese
¾ pound ziti pasta, cooked
1 jar spaghetti sauce, your favorite
1 cup low-fat sour cream
6 ounces provolone cheese, thinly sliced
6 ounces low-fat mozzarella cheese, shredded
½ cup Romano cheese, grated
Preheat oven to 350 degrees F. Lightly grease a 9 x 13- inch baking pan.
In a large mixing bowl, toss together the pasta, spaghetti sauce, and sour cream. Mix together the provolone, the mozzarella, and the Romano cheeses and set aside. Now layer half the pasta mixture into the baking dish and sprinkle half the cheese mixture on the pasta. Layer remaining pasta on top and then the rest of the cheese. Bake for 30 minutes or until bubbly. Don’t let the cheese brown.
Serving Suggestions: Serve with a large salad and some baby carrots.
Crock-Pot Corn Chowder
5 russet potatoes, peeled and cubed
2 onions, chopped
2 stalks celery, chopped
2 cans corn, undrained
2 tablespoons butter
1 can chicken broth
1 cup milk
In a Crock-Pot, add everything but the milk and cook on low for 8-9 hours. Add the milk and cook another 30 minutes, then serve it up.
Serving Suggestions: A big salad and some whole-grain rolls will work great.
6 tablespoons low-fat Cheddar cheese, shredded
1 tablespoon thinly sliced green onions
2 teaspoons Dijon mustard
1 low-fat cream cheese
6 flour tortillas
1½ cups cooked turkey breast, diced
1½ cups shredded napa cabbage
Combine first 4 ingredients in a bowl; stir well. Spread 3 tablespoons cheese mixture over each tortilla. Top each with ¼ cup turkey, ¼ cup cabbage. Roll up and serve.
Serving Suggestions: Serve with leftover Succotash Soup (recipe available in book) and a bowl of baby carrots on the table.