Lady and the Tramp Spaghetti and Meatballs

Ingredients
1 pound ground sirloin
1/4 cup minced fresh onion
2 tablespoons dry breadcrumbs
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 large egg white, lightly beaten
1 (25.5-ounce) jar fat-free tomato-and-basil pasta sauce, divided
Cooking spray
5 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
5 tablespoons grated Parmesan cheese
5 tablespoons chopped fresh basil

Directions:
Combine the first 6 ingredients and 2 tablespoons of pasta sauce in a medium bowl. Shape the meat mixture into 25 (1-inch) meatballs.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the meatballs, and cook 6 minutes, browning on all sides.

Stir in remaining pasta sauce. Cover, reduce heat, and simmer 10 minutes or until the meatballs are done, stirring occasionally.

Serve the meatballs over spaghetti, and sprinkle with Parmesan cheese and fresh basil.

Yield: 5 servings (serving size: 5 meatballs, 1/2 cup sauce, 1 cup pasta, 1 tablespoon cheese, and tablespoon basil)

CALORIES 476(19% from fat); FAT 10g (sat 3.8g,mono 3.7g,poly 0.8g); PROTEIN 38.2g; CHOLESTEROL 78mg; CALCIUM 217mg; SODIUM 651mg; FIBER 4.9g; IRON 5.5mg; CARBOHYDRATE 42.8g

Cooking Light MARCH 1998

Homemade Croutons

Ingredients:
1 lg. loaf French bread, not sliced
2 cubes butter
2 tbsp. olive oil
2 cloves garlic, minced fine
Parmesan cheese
Garlic Salt
Parsley

Directions:
Cut bread in approximately 1/2 inch squares. Melt butter, olive oil, and garlic together. Toss bread cubes in butter mixture. Put single layer of bread crumbs on large cookie sheet. Sprinkle on garlic salt and parsley to your taste.

Bake in 350 degree oven for 1/2 hour. Watch closely - you may want to take them out and turn with spatula half way through baking.

Remove from oven and sprinkle with Parmesan cheese while still hot!

Cream of Potato Soup

Ingredients:
1 med. onion - chopped
2 Tbls. butter OR margarine
4 med. potatoes - peeled, diced
1 cup chicken broth
1/4 cup chopped fresh parsley
1/4 tsp. ground thyme
1/4 tsp. celery seed
salt and pepper - to taste
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour

Directions:
In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.

Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.

Stir milk/flour mixture into the saucepan.

Puree half of soup in a blender; return puree to the saucepan.

Simmer soup, stirring often, until thickened.

I

Slow Cooker Meatballs

Ingredients:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

Directions:
COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid.

COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours).

COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Chicken Breasts With Sun-Dried Tomato and Garlic Crust

Ingredients:
2 cups fresh breadcrumbs made from French bread

1/2 cup drained oil-packed sun-dried tomatoes, 3 1/2 tablespoons oil reserved

2 large garlic cloves

4 12-ounce chicken breast halves with skin and bone

Directions:
Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.

Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes.

Place chicken on plates and serve.

4 servings
Bon Appétit

Cheese and Sausage Breakfast Casserole

Ingredients:
8 white bread slices, cut into cubes
1 pound bulk pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar
10 large eggs
2 cups milk (do not use lowfat or nonfat)
2 teaspoons dry mustard
1 teaspoon salt
Pepper

Directions:
Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)

Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.

Serves 8 to 10.

Story:
My sister made this for the family for a breakfast brunch celebration and it was devoured!!! Any left overs were used in tortillas with a little hot sauce as breakfast tacos!!!