8 oz. spaghetti, uncooked, broken in half
Vegetable cooking sprays or oil
1 egg, lightly beaten
1 C. Yogurt
1/2C. White cheese, grated and divided
1tsp. Garlic salt
2 garlic cloves
1lb. lean ground beef
1C. canned dice tomatoes
1of a 6 oz. can tomato paste
Spray a 12-cup muffin tin with vegetable cooking spray Set aside. Preheat oven to 350 degrees F.
Break spaghetti in half; cook pasta according to package Directions. While pasta is cooking, mix together egg, Yogurt and 1/2 cup cheese. When spaghetti is cooked al Dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add Yogurt mixture to the spaghetti and toss until well mixed. Set aside.
Meanwhile, cook beef chopped onion and minced garlic in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasonings, tomato paste, diced tomatoes and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside.
Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1-teaspoon cheese.
Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately.
1 medium Banana
One large marshmallow
1 of a chocolate bar or chocolate chips
Wrap Banana in foil and cut in half length-wise Break marshmallow and chocolate and put on top of banana Bake in Preheated oven for 15 minutes or until chocolate and marshmallow is melted.
‘Garlic Bread‘ |
Garlic Bread One roll French bread or any kind of bread desired. 4 garlic cloves minced 3-T. margarine halfway melted Mix margarine and garlic and brush on bread. Broil in oven for about 5 minutes or until golden.
Mix the white eggs until smooth and combine carefully with other mix.
Put it in cup and refrigerate. Bon apetite