Ahhhh, how we love spaghetti pie. I love spaghetti but I have never made spaghetti pie. There is a restaurant in town that always served spaghetti pie on the menu and every time we went there, the husband was sure to get it. It was tasty, and a favorite for him. We have not been there in a while so I am not sure if it is still on the menu. So, I was pondering recipes the other day hoping something would pop in my head that would be different that we both will enjoy this week. Enter spaghetti pie 🙂 Of course I healthed it up a bit and I must say it was awesome. It will definitely be in the rotation around here. This is my recipe and this is how it went down.
1 pkg quinoa pasta
1 cup plain Greek yogurt
1/4 grated Parmesan cheese
1 large egg
1 lb of grass-fed beef
1 jar of your favorite marinara sauce
2 heaping tbsp tomato paste
1/4 cup finely chopped green pepper
1/2 cup finely chopped onion
2 cloves minced garlic
grated mozzarella cheese (optional)
Pre-heat oven to 350 degrees. Prepare the pasta according to the package ( I shortened the cook time a few minutes because it will also be baked later so I did not want the noodles to become to mushy). Brown the beef and drain the excess fat. Add the green peppers, onions, and garlic. Add the jar of sauce and the tomato paste and mix well. Let simmer on low for about 10 minutes while you prepare the noodle crust. In a small bowl mix the yogurt, egg, and parmesan cheese well. It should make a nice creamy mixture. Drain noodles and add the yogurt mixture to the noodles and mix well to coat all noodles. Place noodles in a pie pan coated with nonstick cooking spray and mold to the sides and bottom. The noodles crust should be thick and sticky. Add sauce mixture (the pie filling) to the noodle crust. Add a little mozzarella cheese on top if desired. Bake at 350 degrees for about 30-40 minutes or until golden brown. Let cool for 5-10 minutes before cutting. Enjoy with a green salad.
The leftovers are awesome. Double the recipe for an extra pie to freeze for later. Dinner is served.
Noodle crust with filling before baking
Pie after baking 🙂
Who loves spaghetti pie?
Yesterday was a full day in the kitchen. I felt like I was cooking Thanksgiving dinner for the Duggar family. Keep in mind it is only 3 of us in this house. Two humans and the dog will be enjoying every bit of this organized chaos I have created. Well, it is not chaos anymore, but if you could have seen me yesterday, I was a hot mess.
I decided to try my hand at meal preparation for the week to make the week a little less “in a hurry to get something or get somewhere fast”. Lately I seem to be in a hurry the majority of the time. I feel so unorganized to the point that it is giving me anxiety and making me nuts. So food prep began. Oh wait, first the day started at Wal-Mart, one of my favorite places (inserts sarcasm), then home to put away the perishables. Now on to Costco. I actually had to stop buying stuff because the buggy was hard to push, which by the way, one of my goals right now is to work on more strength training. Next, back to the house to begin prepping.
As usual I got side tracked by looking for something to eat, since the shopping took so long, it was past lunch when I got home. After I gobbled some food down, all of the madness began. I prepared my easy Chicken taco chili, salmon, roasted asparagus and brussels sprouts, sweet potatoes, boiled eggs for snacks, baked chicken, steel-cut oatmeal, and a new recipe I will share this week which I will call my protein pumpkin redheads 🙂 I also washed and cut lettuce for chicken taco salads, bagged washed spinach in individual servings for my protein smoothies every morning. Whew, I am stuffed just writing this. Here is the product.
Everything is not pictured. I was exhausted so I give applause to all you out there who have this prep thing down to a science. I am going to practice and I think if I stick with it, I will become more efficient.
I can’t wait to share with you what I have coming up this week at work. My LeanBody 30 Day Challenge I held at work last month was such a huge success, now we will begin LeanBody Challenge Part 2 tomorrow. Details are coming.
How do you feel about Meal Prepping? Thumbs up or down?