Spaghetti Pie

INGREDIENTS

• 1 box of angel hair noodles (Use Dreamfields if you're a Trim Healthy Mama!)
• 4 eggs, or 1 cup of egg whites
• ½ cup Parmesan cheese
• 3 cups of shredded Mozzarella cheese, divided- you may use light cheese
• 1 Tbls. onion powder 
• 1 Tbls. garlic powder
• 1 Tbls. Greek or Italian seasoning blend.
• One recipe of your favorite spaghetti sauce to pour over the top.

INSTRUCTIONS

1. Preheat oven to 350*
2. Boil noodles according to package directions and drain.
3. Whisk eggs, Parmesan, 2 cups of grated Mozzarella cheese, and all spices. together.  Add to noodles
4. Pour into 9x13 casserole pan, and using a fork, press mixture down in the center, leaving a 1" unpressed border to hold the cheese.
5. Spread cheese out over the center of your noodle pie.
6. Bake for 12-15 minutes, until the cheese is bubbly and melted, and the noodles are 'set'.
7. Serve with a big side salad, and hot sauce to top your spaghetti pie.

NOTES

You may halve recipe and press into a traditional pie plate for smaller families.
P.S. I've used Dreamfield's Pasta for over a year at least prior to starting Trim Healthy Mama, and we love it. It tastes no different than 'normal' pasta, and doesn't give me that 'carb crash' feeling after eating. It doesn't agree with everyone though. If you can't enjoy Dreamfields, please feel free to sub a spaghetti squash for the noodles in a half recipe.

Mexican Vegetarian Casserole

                                                                         photo via
15.25oz can of whole kernal corn
15 oz can of black beans (rinsed and drained)
10 oz can of diced tomatoes with green chiles
8 oz sour cream
8 oz picante sauce (we used regular mild salsa)
2 cups cooked rice (instant brown rice)
1/4 tsp pepper
2 cups shredded cheddar

1 bunch green onions (sliced)
2.25 oz can sliced black olives (we omitted)
2 cups shredded monterey jack (didn't have, so I used mozzarella and sharp cheddar mixed)
1. Combine first 8 ingredients in a large bowl.

2. Spoon into a greased 9x13 inch baking dish.

3. Top with remaining 3 ingredients.

4. Bake at 350 degrees for 50 minutes. Let cool before serving and it will hold together better!

*This had a kick to it, but all the kids ate it.  We really liked it and adding the extra cheese on top was great.  The regular salsa with the diced tomatoes (and chilies) could have been changed so it wasn't so spicy.  I bet we could have even left out the tomatoes (I'll try next time).

Great vegetarian dish!

KT's Green Smoothie

• • 2 c. almond milk
  • 1 to 2 handfuls of spinach
  • 1/2 to 1 c. of frozen fruit 
  • 1 to 2 TB coconut oil
  • 3 tsp. ground flax seed
  • Apple to taste
    I like adding a drop of lemon essential oil (makes it taste better :)

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INSTRUCTIONS

1. Blend coconut milk and spinach together. Add fruit, coconut oil and flax.
2. If the taste isn't sweet enough, add an apple and blend well.

*I did a lot of trial and error on my smoothie recipes.  I actually got to the point where I only added 8 strawberries.  Sometimes I don't use the coconut oil either.  Depends on if I need the calories/fat.

KT's Healthy Minestrone and Bean Soup

• • 1 can Black Beans, rinsed and drained
  • 3 medium tomatoes or 1 can of Fire Roasted Diced Tomatoes
  • 2 c. of homemade veggie broth
  • 3 c. baby spinach (optional)
  • 1 medium onion
  • 2 to 3 minced garlic cloves
  • Dash of Chili Powder
  • Dash of cumin powder
  • S&P to taste
  • Small amt of Extra Virgin Olive Oil
  • 
    
  • Optional:
  • I have added zucchini, summer squash and cooked quinoa to this recipe.

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INSTRUCTIONS

• 1. Heat EVOO in pot; add onions and garlic. Stir and cook for about 5 minutes. Be careful that the garlic doesn't burn. If adding the zucchini & squash..add now, to heat up and cook a bit.
  2. Add the rest of the ingredients.
  3. Simmer for about 15-20 minutes, until the flavors start to come together.
  4. Add more spices if needed. **I always add s&;p right before
  5. eating