It is Monday again - which means it's time to face the scale. I think this will be a better weigh-in. Guess I'll know soon enough.
In the meantime, allow me to share with you the most fabulous baked spaghetti I have ever put in my mouth. I adapted a recipe from Light & Tasty magazine, and it was so good I had to put it in the fridge before it had cooled so I wouldn't eat it all!
12 oz. whole wheat spaghetti
1 lb. 96% lean ground beef
1 large onion, chopped
2 garlic cloves, minced
4 c. Ragu No-Sugar Added Tomato & Basil Sauce (1 1/2 jars)
4 c. 1% cottage cheese
2 1/2 c. part-skim shredded mozzarella, divided
1/2 c. grated reduced-fat Parmesan, divided
Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef, onion, and garlic until meat is no longer pink; drain. Add the spaghetti sauce and heat through.
In a large bowl, combine the cottage cheese, 2 cups mozzarella and 1/4 cup Parmesan. Drain the spaghetti.
Spread 1 cup meat mixture into a 13x9 baking dish coated with cooking spray. Layer with half the spaghetti, half the cheese, and half the remaining sauce. Repeat layers. Dish will be full.
Cover and bake at 350 for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
Serves 10, 6 points per serving. Still haven't figured exact NI.
The key to the low points (and flavor) is the brand of Spaghetti sauce. It's the lowest-point brand I've been able to find, and it really makes the dish.