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Fish tacos with lime-cilantro crema

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Cumin, coriander, and paprika lend those fish tacos a delightfully warm, smoky flavor. They're the suitable foundation for the zippy sour cream sauce. For an attractive variant, replacement peeled medium shrimp for the snapper or romaine in area of cabbage. Total time: 15 mins Ingredients: CREMA: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind 1 1/2 teaspoons fresh lime juice 1/4 teaspoon salt 1 garlic clove, minced TACOS: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 pounds red snapper fillets Cooking spray 8 (6-inch) corn tortillas 2 cups shredded cabbage Guidance: Preheat oven to 425°. To put together crema, combine the primary 8 elements in a small bowl; set aside. To put together t

Baked Cream Cheese Spaghetti

A baked spaghetti casserole that’s amazingly cheesy and creamy. It’s comfort food at its best, and EASIEST!

I know. It’s the day after Labor Day, we’re just about to start football season, and I post this instead of some sort of post-Labor-Day-juice-cleanse-quinoa-health-kick type recipe.


Sorry guys, but you’ll need your stretchy pants for this.









It’s pure comfort food at its best – so no. It is not diet-friendly. It is not skinny. It is not light. It’s just the best kind of spaghetti.


It’s a spaghetti casserole with layers of pasta noodles, cream cheese and sour cream, and a meaty-marinara sauce, baked to cheesy perfection.


It’s enough to feed a crowd or feed a party of two all week long. You win either way.

Prep Time 15 minutes  Cook Time 25 minutes   Total Time 40 minutes










Ingredients:
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, diced
  • Kosher salt and freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/2 cup whipped cream cheese
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley leaves
Instructions:

1-Preheat oven to 350 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

2-In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

3-Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.

4-Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.

5-In a small bowl, whisk together cream cheese and sour cream.

6-Add pasta to the prepared baking dish and layer with cream cheese and beef mixture; sprinkle with cheeses.

7-Place into oven and bake until bubbly and heated through, about 15-20 minutes.

8-Serve immediately, garnished with parsley, if desired.

This recipe is a great source of many key nutrients needed during pregnancy: iron, folate, calcium, and protein. This is a smart choice for all your expecting mamas out there!

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.

source:damndelicious.net

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