Stuffed Peppers with Turkey and Cauliflower Rice (17 Day Diet Friendly)

Stuffed Peppers with Turkey and Cauliflower Rice

Today was my first official day on the 17 Day Diet. I thought it went really well considering I didn't have any coffee today. I don't remember the last time not having a cup of coffee in the morning. Coffee is allowed on the diet but flavored creamers are not. That's a major problem for me considering I will only drink coffee with flavored creamers. So I will be giving up coffee for the next 17 days…that will be very interesting especially for those who are around me in the morning! So my apologies in advance.

Even though I didn't drink coffee today dinner made up for that loss, like big time! I made Stuffed Peppers with Turkey and Cauliflower Rice (see recipe below). What is cauliflower rice you ask? It's raw cauliflower that is blended in a food processor to create a mock rice. You can microwave it, boil it, steam it, sauté it or keep it raw. Season it like you would any rice. For this recipe I sautéed it for a few minutes with the ground turkey. You don't want to cook it long otherwise it will be mushy; it should be al dente like rice. I make Mashed Cauliflower (Click for recipe) sometimes instead of mashed potatoes and they are delicious too, especially if you are looking to cut out carbs or loose a little weight like me. Cauliflower rice is super easy to make and seriously tastes like rice. While I was preparing the turkey/cauliflower rice stuffing the boys kept eating it right out of the pan…they thought it was amazing. So don't assume your kids won't like these stuffed peppers. This recipe is prepared and cooked in about 30 minutes so it makes a great weekday meal. Saute the turkey, "rice" the cauliflower, add tomato sauce, spoon stuffing mix in peppers and microwave for 15 minutes. So easy to make and so easy on the waist line! Dr. Mike Moreno should add this recipe to his cookbook!

Salute to having a great first day on the 17 Day Diet and a double salute to Stuffed Peppers with Turkey and Cauliflower Rice!

So here is a menu of what I ate today: (Day 1)

Morning beverages: The diet recommends starting the morning off with drinking a cup of hot water with fresh lemon. The hot water with lemon is meant to rev up the bodies metabolism and assist in releasing toxins. Believe it or not I thought it was quite satisfying. After drinking my hot water I made green tea and added a few lemon slices, in lieu of coffee. Plus, green tea is supposed to be drunk with every meal. It's in the single digits today so sipping on green tea today was wonderful.

Breakfast: I had a nonfat greek yogurt to fulfill the daily probiotic quota (I also took a probiotic supplement), strawberries and green tea.

Lunch: I made a spinach salad with onion, tomatoes, and two hard boiled eggs. For the dressing, I added a teaspoon of extra virgin greek olive oil and a squeeze of fresh lemon. I also had a cup of green tea. The salad was nothing fancy but it was tasty. I did not feel the need to snack between meals but I kept some fruit on hand just in case. Fruit by the way, must be eaten before 2:00 p.m.

Dinner: I made Stuffed Peppers with Turkey and Riced Cauliflower. And green tea. Oh my gosh was it so delicious!

Easy to make and easy on the waistline! 

This head of cauliflower makes amazing rice!

Cauliflower being processed into rice

Nate making the Cauliflower Rice!

Saute the ground turkey and shallots

Tyler can't get enough of the stuffing

Ground Turkey, Cauliflower Rice and tomato sauce

I used sweet red peppers but any color pepper works

All stuffed and ready to be cooked in the microwave 

Done being cooked, so tender and sweet

Top it with tomato sauce and a dollop of cottage cheese

Simply delicious! Tyler requested mozzarella cheese on top

Stuffed Peppers with Cauliflower Rice and Turkey (Click to print recipe)

Preparation and cook time: 30 minutes

Serves 4

Ingredients:

• 4 bell peppers, any color, tops cut and insides cored
• 1 pound ground lean turkey
• 1/2 head of cauliflower
• 1 jar of sugar free tomato sauce
• 1 t dried basil
• 1 t dried oregano
• 1 shallot minced
• salt n pepper
• 4 tb fat free cottage cheese for topping

Saute turkey  and shallot in a large pan over medium heat. Meanwhile, cut the half head of cauliflower into chunk size pieces and blend into tiny rice shaped pieces in a food processor or blender. Add riced cauliflower, basil, oregano and salt n pepper to pan with the turkey and mix. Continue to cook until the turkey is browned. Add half jar of tomato sauce and stir. Place peppers upside in a microwave proof casserole dish. With a spoon equally divide stuffing mixture into peppers. Over stuffing is okay. Place a little water in the dish and microwave uncovered for 15 minutes or until peppers are tender when pierced with a fork. Warm the remaining sauce in a pan and pour over tops of peppers. Add a dollop of cottage cheese to top.

Day 1 Menu

I started the day off with a cup of hot water with lemon slices

Breakfast: non-fat greek yogurt, strawberries, and green tea with lemon

Lunch: spinach salad with tomatoes, onion and hard boiled eggs. For the dressing I added a teaspoon of extra virgin olive oil and a squeeze of fresh lemon.

Dinner: Stuffed Peppers with Turkey and Cauliflower Rice

The 17 Day Diet - I'm Ready For The Challenge!

I have 38 days to look good in you bikini!

Thanks to my dear friend Stephanie, today I am starting The 17 Day Diet by Dr. Mike Moreno, M.D. (Click to learn more) After a cold day of skiing this past weekend, Stephanie and I were enjoying some adult libations at the lodge. She was telling me that she and her friends were going to start the 17 Day Diet together. I was intrigued so I asked her to tell me more. She went on to explain that there are four 17 day cycles and each one promises rapid weight loss. She further explained that the diet allows for a variety of foods while it rids the body of impurities such as fat, sugar and toxins. She then quickly reminded me that spring break was in 6 short weeks! 38 days to be exact. That's all she needed to say for me to immediately reply "I'm in!" She is going on a caribbean cruise with her family and friends and I'm going to our newly bought vacation house in Melbourne Beach, Florida with my family and friends so the thought of wearing a bathing suit for all to see, made me cringe, like a lot! Now mind you, as she continued to educate me on the specifics of this diet we were drinking cabernet wine and Budweiser beer while stuffing ourselves with Italian sausage, chicken chili and slutty brownies!  Dave briefly listened to our conversation and got a good chuckle. We enjoyed every sip and every bite knowing this would be our last indulgence until our sun filled, hopefully-bikini wearing vacations.

The more I read up on this diet, the more I'm looking forward to starting it. It seems pretty easy to stick to and isn't too far off from our family's normal diet anyways. It incorporates a variety of fruit, vegetables and lean protein during the first cycle. After that, it allows for even more foods so you are less likely to feel deprived or grow tired of eating the same foods. It also incorporates 17 minutes of exercise per day….I can handle that. The most difficult part of this diet for me will be obstaining from flavored coffee creamers, wine and bread. Those who are close to me know that won't be easy an easy task. Dave is traveling on business quite a bit over the next couple of months so that in itself will make it a good time for me to start the diet. As far as the boys they love most vegetables and can't get enough chicken and seafood so they'll adapt quite well. Plus, I can easily make pasta, rice or potatoes on the side for them at dinner time. I'll just have to refrain from taking a bite  or two while I'm preparing it for them. 

How much weight do I want to lose? That's not so easy to answer. After I turned 45, I decided to stop weighing myself on the scale. I fluctuate between 5-7 pounds pretty easily depending on the time of year, time of month or heck, even the time of day! In my opinion it's not about how much you weigh it's more about how you feel about yourself. I have a pair of red shorts that I've had since Nate was born…that was 12 years ago and I still wear them. Throughout the 12 years those red Old Navy shorts have ranged from fitting loose to fitting a little, okay a lot snug on me. I feel best about my weight when those red shorts feel a little loose on me. So rather than using a scale I use my shorts as a scale! Right now they fit snug, ARG!! Hopefully after this diet I will feel foot loose and fancy free in them! This diet claims to help you shed 10 pounds or more in the 1st 17 day phase. I'm not weighing myself so you will not know how much I've lost, or gained! Those 12 year old red shorts will tell you the success of this diet for me. 

Since this is a food blog journaling my family's recipes, you will see a compilation of what I will be eating on the diet for the next 6 weeks. I will also post the recipes, post my progress or lack there of, as well as post about my daily impressions of the diet. Plus, I figured if I blog about it I will be held more accountable!! If you have completed the 17 Day Diet or are currently on it I would love to hear your impressions, that means you Stephanie! 

Salute to the 17 Day Diet and looking good and feeling good in my bathing suit on the beaches of Melbourne Beach, Florida!

The 17 Day Diet (Click for more information)

I'll be ready for you Melbourne Beach, Florida...

sporting my bikini….

in 38 days!

Sultry Sea Salted Chocolate Covered Strawberries!

If you thought reading  Fifty Shades of Grey was a turn on, wait until you taste this sultry recipe I have for you….Sea Salted Chocolate Covered Strawberries. You'll take one bite and say "Hot damn, I found my new food aphrodisiac!" On Valentine's Day I usually go all out and make an extravagant dessert. This year, I wanted to make something super simple but also super indulgent, so I figured chocolate covered strawberries would be the perfect choice. And boy was it! Lately I've been craving anything chocolate that's infused with sea salt. Just look in my pantry or in my desk at work…you'll see a slew of sea salted chocolate products. I wanted to jazz up these chocolate covered strawberries a bit so I added a sprinkle of course sea salt to each one. Whoa, not only did the sea salt jazz them up but it made them look pretty darn sexy! Yes, I called my salted strawberries sexy…weird but true. Just take a closer look at those strawberries I made…it looks like they are wearing a chocolate tuxedo studded with glistening sparkles of sea salt! Not only do they look tall, dark and scrumptious, they taste that way too! Oh my, these scrumptious sweet-n-salty little morsels may just be my latest food obsession! 

It doesn't have to be Valentine's Day to make these sultry sea salted chocolate covered strawberries. They can and should be made any day of the year! There is no baking involved and they can be prepared in minutes. Microwave the chocolate for 30 seconds until it's silky smooth, dip the luscious  lipstick red strawberries deep into the hot melted chocolate, add a pinch of sea salt to the bottom half, and let cool for 10 minutes. Yep, that's all it takes to create this vision of beauty chocolatey master piece.

So turn up the heat on an ordinary day and indulge yourself in a batch of these sweet-n-salty mouthwatering morsels. They'll become your new obsession and new food aphrodisiac! Salute to Sultry Sea Salted Chocolate Covered Strawberries.

Sultry Sea Salted Chocolate Covered Strawberries: (Click to print this sultry recipe)

Preparation time: 20 minutes

Serves: 1 or more

Ingredients:

• Hand pick 24 of the most gorgeous, extra large, round, lipstick red strawberries you can find
• Select 1/2 cup of the darkest, richest, most indulgent chocolate morsels out there
• 1 tablespoon of creamy silky milk
• 1 tablespoon of coarsely ground'ing sea salt 

Directions: Gently wash the strawberries with your fingers under luke warm water, making sure every crevasse is properly cleaned. With a soft towel, very gingerly dry the firm strawberries until there is no moisture on the surface. Add a 1/2 cup of  the dark, rich chocolate morsels in a microwave safe bowl and slowly drizzle a tablespoon of the creamy milk over the top. Microwave on high heat for 30 seconds or until the chocolate is extra hot and melted all over. With a small spoon stir the chocolate until it's immersed in the creamy milk. The hot chocolate mixture should be extra smooth and silky. Now taste test the chocolate by licking the spoon. Go ahead, take a second or third lick to make sure the chocolate is velvety, creamy and warm. Once it's to your liking, pick up each strawberry by the head and dip and twirl deep into the hot velvety chocolate, making sure it's completely coated. Lay the strawberry, back side down, on a bed of parchment paper. Continue to dip each luscious strawberry deep into the chocolate. Making sure the chocolate is still warm on the strawberries, sprinkle a pinch of sea salt on it's lower bottom. The sea salt should glisten like stars in a dark sky. The strawberries will still be really hot from the chocolate, so now allow them to cool off. Place the strawberries in the refrigerator for 10 minutes or until they are stiff and firm. Look at how irresistibly delicious they look. Serve with red wine or champagne and indulge yourself until you've reached your peak food gratification. Repeat the recipe next day.

Maple Bourbon BBQ Pulled Pork

The inspiration for this recipe is from my friend Sue, who by the way make the best lobster bisque. She posted a picture on Facebook of a Bourbon Pulled Pork recipe that she was making. It looked absolutely delicious and I immediately replied: "I gotta have this recipe, please send!" She sent me the link and I electronically stowed it away in my phone and couldn't wait until I had the opportunity to make it.

I was grocery shopping at Dash's and saw a 7 pound pork shoulder for $11.00! I grabbed that fat pork butt so fast and said "you're dinner tomorrow!" When I got home I looked at Sue's recipe and I was like holy moly ingredients and holy moly steps to make it. I wanted to make my pulled pork tomorrow; there was no way I had the time or the root beer it called for to make Sue's recipe. I was super bummed  but I had to put her recipe away for another time. My mission was to make this pulled pork tomorrow so I had to improvise with what I already had at home.

Sue had me at Bourbon, so I knew that would be my star ingredient.  We may not have root beer in our house but we sure have plenty of liquor in our cabinet. When I spotted our Jim Beams Maple Bourbon Whiskey and I was like jackpot! I bought this maple bourbon last Thanksgiving and I made everyone at the dinner table take a shot. It has a nice sweet maple flavor that cuts the bourbon a scoche. For those who follow my blog you know I love it when a recipe calls for alcohol; it allows me to take a swig. While preparing this recipe I took a swig of maple bourbon... hello open sinus passages! 

I cooked the pork butt, which is actually from the shoulder and not the butt by the way, in the slow cooker on high for 8 hours. Mine took as long as it did because it was 7 pounds. If your pork butt is between 4-6 pounds 5-6 hours should be good enough. When the pork was done cooking it literally fell off the bone because it was that moist and tender. I took two forks and simply pullied it apart right in its brothy juice. After I strained some of the juices I topped off the pork with some extra maple syrup! Oh my sweet goodness! We served the pulled pork on soft fresh rolls - Costanzo's rolls are our favorite. 

The boys couldn't get enough of this pulled pork, nor could I. The maple bourbon gave it deep layer of flavor and the maple syrup gave it a delicate sweetness. I typically make my BBQ Pulled Pork recipe which is my go-to staple, but now this master recipe will be right there with it. 

Salute to Sue's bourbon inspired pulled pork recipe!

Maple Bourbon BBQ Pulled Pork

Maple Bourbon Whisky and maple syrup are the rock star ingredients in this pulled pork recipe

After the pork has been in the slow cooker for 8 hours

The pork is moist and tender and practically
falls apart by itself.

Ready to serve on soft rolls - Costanzo's rolls of course!

Maple Bourbon BBQ Pulled Pork (Click to print recipe)

Preparation and cook time: 6-8 hours in the crockpot

Serves 8-10

Ingredients:

• 4-7 pound pork shoulder/butt
• 1 small onion, diced
• 3 cloves garlic
• 1 bottle of original/regular barbecue sauce, reserve 1/2 bottle for end of cooking
• 1/3 cup maple syrup, * optional: reserve an addition 1/4 cup for end of cooking
• 1/2 maple bourbon or regular bourbon
• salt n pepper

Trim any visible fat from pork shoulder and season with salt and pepper. Place diced onion and garlic cloves at the bottom of crockpot and add enough bbq sauce to coat bottom. Put pork shoulder on top of onions and garlic and add maple syrup, bourbon and 1/2 bottle of bbq sauce. Cook on high for 6-8 hours or on low for 10-12 hours. After it's cooked pierce the pork with a fork and a piece should easily fall off. With two forks pull the pork apart until it shreds. Remove an bones or excess fat and discard. With a pair of tongs, place the shredded pork on a platter and remove the pork juice and keep approximately 2 cups of juice and leave it in the crockpot. Add the remainder of the bottled bbq sauce and stir until well blended, this will thicken the juice. Add the pulled pork back to the crockpot and optional - add 1/4 cup of maple syrup to top. Mix well. Serve pulled pork over fresh rolls.

Food Impressions

Nate: "This is the best pulled pork recipe ever."

Tyler: "Oh, this is sooo good." Tyler asked to have a 3rd sandwich, we said "No."

Zachary: "I love the BBQ sauce, and I can taste the maple syrup."

Dave: As he was taking his first bite of the pulled pork sandwich he gave me the thumbs up!

Andrea: This recipe is a keeper. Its a great recipe to make for a large crowd. The sauce is amazing and everyone will be asking for the recipe. 

Healthy Crockpot Chicken Chili

It's hard to believe that ski season is already half over. Every Saturday and Sunday the boys eagerly participate in their Screaming Eagles Ski Program at Holiday Valley. They absolutely love the program…their coaches are amazing, they are making lifelong friends, they are having a blast and are becoming quite the accomplished little skiers. I'll admit, I miss skiing with the boys on the weekends. They love their program but it takes away from the amount of time we get to spend with the boys and ski. Luckily though, the boys are on their own for lunch during their program. They enjoy having lunch with their friends but they surprisingly prefer to eat with us.  Knowing that the boys would rather eat with us than with their ski buddies makes my heart go pitter patter. I know that won't last forever, so I'll take what I can get and make the most of it. So I always make sure to have a killer good lunch waiting for them at the lodge. Lobster Mac and Cheese, Sloppy Joes, BBQ Pulled Pork, you name it I'll make it for my boys! Today I made them Chicken Chili and they termed it "totally epic chili!"

The first spoonful the boys took they immediately ooh and ahh'd about how delicious the chili was. It was spicy but not overpowering. I served tabasco on the side in case someone wanted to kick it up a notch. Dave and Tyler liked more heat. I add corn to my chicken chili to give a subtle sweetness. So its really a nice blend of sweet and spicy. Nate and Zachary liked it creamy so they added extra sour cream and monterey jack cheese to theirs. The cheese melted on the top so every bite they took the string of cheese followed to their mouth. It was quite funny. The cumin, chile peppers, cilantro and fresh lime juice gave it a burst of flavor that kept us coming back for more. I used chicken thighs rather than chicken breasts because thighs give it a deeper level of flavor, especially slow cooking in the crockpot.
The moment you lift the crockpot lid after the chili is cooked you will be amazed at how delicious it smells. The sweet and spicy aroma fills the air and you'll automatically take a deep breath.

What I love most about this chili is that it's hearty but healthy. Nothing is better than eating a satisfying meal that's really healthy for you. This chicken chili recipe is packed with good-for-you ingredients, so there is no guilt associated with eating it. Beef chili, don't get me wrong I love it, always makes me feel bloated and stuffed after I've eaten it. Chicken chili on the other hand will make you feel lighter on your feet. Trust me, after a day skiing on the slopes a bowl of this chili is sure to warm your body without making you feel sluggish. After the boys ate two bowls each they were energetic to get back on the ski hill and crush every double black diamond out there. Dave was ecstatic that he beat his record ski speed today…he contributes it to his epic ability, which may be true, but I contribute it to my epic chicken chili!

Chicken, cannellini beans, chile peppers, corn, fire roasted tomatoes all in one slow cooker make for an amazing chicken chill on a cold winter day. Serve with corn bread or tortilla chips and your meal is complete. Salute to a healthy chicken chili and enjoying it with my boys!

Healthy Chicken Chili

Chicken, cannellini beans, green chile peppers, corn and tomatoes are the star ingredients

Fresh cilantro and lime add loads of flavor

The toppings like monterey jack cheese and sour cream
make it extra creamy and stringy!!! Just ask Nate!

Perfect on a cold winter day

Serve with corn bread or tortilla chips

Nate

Tyler

Zachary

Chicken Chili (Click to print recipe)

Preparation and cook time: 6 hours

Serves 8

Ingredients:

• 2 pounds boneless, skinless chicken thighs or chicken breasts
• 4 cups chicken stock 
• 3 cans cannelloni beans, drained and rinsed
• 2 4-ounce cans diced green chili peppers
• 1 sweet red pepper diced
• 1 1/2 cups of frozen corn
• 1 14-ounce can diced fire roasted tomatoes
• 1 t cumin
• 1 t chili powder
• 2 tb chopped fresh cilantro
• a few dashes of tabasco sauce
• 3 tb freshly squeezed lime juice

• For garnish - sour cream, cilantro, shredded monterey jack cheese, avocado, tabasco sauce

Mix all of the ingredients in a crockpot and cook on low for 6 hours. Gently shred the chicken with a fork and slowly stir ingredients together. Serve in bowls and garnish with topping suggested above. Serve with corn bread or tortilla chips.

Food Impressions:

Nate: "This kind of tastes like the tortilla chicken soup you made a while ago. I think I like this better. It smells so good and I love the melted cheese. Perfect ski lodge lunch" As soon as Nate got home from skiing he asked to have a bowl of chicken chili for snack. Luckily there were some leftovers.

Tyler: "It's spicy but not too spicy. I like it with extra tabasco sauce." Tyler also had a bowl for snack.

Zachary: "Yum, there are so many good flavors and the chicken is so tender. Load my bowl with cheese please."

Dave: "Really good. Not too spicy but it is savory. The chicken is perfect and I think using thigh meat creates a richer flavor."

Andrea: What I loved most about this slow cooker meal is that its healthy. Its good for your heart and soul.  

The Ultimate Spaghetti Pie Recipe

Tonight, Dave and I needed food that would stick to our ribs; food that oozed comfort. Okay, we really needed food that would make us feel better after a night of indulging on too much greek wine! We went to Toronto with our dear friends Christa and Tom to attend one of Chef Peter Minaki's exclusive Greek Supper Club dinners. Peter is a renowned chef and cookbook author in Toronto who specializes in greek cooking. The dinner was spectacular and each course was paired with a greek wine. We weren't served measly little tastings either, these were very generous pours, thank you for that! We had so much fun and so many great laughs. We aren't 20 years old anymore, so bouncing back from a heavy night of drinking isn't as easy anymore. Needless to say, we were in desperate need of stick to your ribs comfort food, cozy clothes and a night of TV marathoning. And spaghetti pie was the perfect choice to cure our queazy stomachs!

When I first started dating Dave he introduced me to spaghetti pie. His mom made it while he was growing up and he still loves it to this day. Being 100% italian, sicilian to be precise, I had never heard of spaghetti pie before. It sounded a bit odd to me but when Dave described the recipe I figured I'd give it a try. I am so happy I did because this classic american dish has became a staple in our house. I'm sure the boys will insist their wives make this recipe too. The recipe I use is adapted from Better Homes and Gardens 1970's version.

It's called spaghetti pie because it's made in a pie dish.  The crust is made with spaghetti that is tossed with eggs, butter, and parmesan cheese…similar to carbonara. The spaghetti is molded and formed into this thick buttery crust that is so delicious I could eat it just like that. After the spaghetti crust is made, layers of cheese, tomato sauce, cheese, ground beef and yes, more cheese are added. It's baked in the oven until all of the layers of ingredients meld together into this rich heavenly pie. After it's baked in the oven and has had a few minutes to set, it's sliced into a wedge just like a piece of pie. Your mouth will sing every bite you take because the flavors are so incredibly tasty. The ooey-gooey cheese, sweet tomato sauce and savory ground beef are all piled onto a bed of buttery spaghetti goodness. Dave and I, and our stomachs were so happy to be eating a huge slice of this delicious spaghetti pie.

What I love most about this dish is that, well it tastes delicious, but that it's a dish that tastes better the second day you eat it. I made two pies knowing that we would crave leftovers. I figured heck, if Im going through the process of making one pie I may as well make two. Spaghetti pie two days in a row equals me scoring lots of points with my family. So go ahead, double the recipe and make two! Plus, it freezes well too…so if you make two but can't have it the next day just place whole pie in a large freezer baggie and freeze it. This is also a great make ahead dish so you can just pop it on the oven on a busy weeknight.

S whether you are in the mood for comfort food or are looking for a meal to help an unsettled stomach (due to an over indulgence on greek wine) this recipe is for you. Salute to Better Homes and Garden's ultimate Spaghetti Pie recipe!

The Ultimate Spaghetti Pie Recipe

Look at the layers of spaghetti, cheese, sauce and beef

The cheese gets ooey-gooey and bubbly

The spaghetti crust - add egg, butter and park cheese

All of the layers of the pie are added 

Double the recipe like I did, double the goodness! 

Your family will love this dish

Look at the thick and buttery spaghetti crust

Toasting our greek wines at Chef Peter Minaki's Greek Supper Club Dinner. 

Spaghetti Pie (Click to print recipe)

Recipe adapted from Better Homes and Gardens

Preparation and cook time: 50 minutes

Serves 6

Ingredients:

• 4 ounces spaghetti
• 1 tb butter
• 1 egg
• 1/4 cup grated parmesan cheese
• 8 ounces of ground beef, sausage or turkey
• 1/4 cup finely diced onion (I omitted)
• 1/2 cup finely diced green pepper (I omitted)
• 1 clove garlic, minced
• 1 t dried oregano
• 1 8 ounce can tomato sauce
• 1 cup cottage cheese
• 1 cup shredded mozzarella cheese

1. Cook spaghetti according to package directions. Drain.
2. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese; set aside.
3. Meanwhile, in a medium skillet cook ground beef, (onion, sweet pepper - optional) and garlic until meat is brown and onion is tender. Drain. Stir in tomato sauce and oregano; heat through.
4. Coat a 9-inch pie plate with nonstick cooking spray, I used butter. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spreadcottage cheese on the top and up the sides of pasta crust. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.
5. Bake in a 350 degree F oven for 20 to 25 minutes or until bubbly and heated through. To serve, cut into wedges.

Food Impressions:

Nate: "This kind of spaghetti is so cool and really yummy too. I don't really like the crispy spaghetti." The crispy edges are my favorite part Nate!!!

Tyler: "It kinds looks like a pizza. I like all of the layers. Super good."

Zachary: "I want seconds."

Dave: "Just like I remembered…delicious comfort food. Perfect meal tonight!"

Andrea: This recipe takes some extra time to prepare but its well worth it. It's a hearty dish with layers of flavor. This is a crowd pleaser and you'll find yourself making this often.