Ingredients
1 pound lean ground beef, 7% fat
1 cup frozen diced onions
1/4 cup frozen diced bell peppers
3 large eggs
1/2 teaspoon garlic powder
1 teaspoon dried oregano leaves
1 teaspoon seasoned salt
8 ounces spaghetti
2 cups shredded Italian cheese blend, divided
1 (26-ounce) jar tomato and basil pasta sauce

Steps

1. Preheat oven to 400°F. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta.
2. Meanwhile, mix beef, onions, peppers, 1 egg, garlic powder, oregano, and seasoned salt in large bowl. Mix by hand (or in food processor) until thoroughly blended. Spread mixture evenly in 9- x 13-inch baking dish. Wash hands.
3. Stir pasta into boiling water. Boil 8 minutes, stirring occasionally, until tender.
4. Drain pasta thoroughly (do not rinse). Whisk remaining 2 eggs, in medium bowl, until well blended; stir in 1/2 cup of the cheese. Add pasta and toss to coat until eggs and cheese are well blended into pasta. Spread pasta evenly over meat mixture.
5. Spoon pasta sauce over top. Sprinkle with remaining 1 1/2 cups cheese. Bake 30–35 minutes or until internal temperature reaches 165°F and meat is fully cooked. Let stand 5 minutes before serving. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 360kcal; FAT 14g; CHOL 130mg;
SODIUM 660mg; CARB 32g; FIBER 3g; PROTEIN 27g;
VIT A 15%; VIT C 10%; CALC 25%; IRON 20%

Ingredients
1/4 cup canned artichoke hearts
1/4 cup roasted red peppers
4 plum tomatoes (rinsed)
1 bag romaine salad blend (8–10 oz)
1/4 cup sliced green olives
1/2 cup seasoned croutons
1/4 cup Italian salad dressing

Steps

1. Dice artichokes and peppers into small, bite-size pieces. Quarter tomatoes lengthwise, if desired.
2. Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.
3. Add croutons and salad dressing; toss and serve.

CALORIES (per 1/4 recipe) 130kcal; FAT 8g; CHOL 0mg;
SODIUM 610mg; CARB 11g; FIBER 2g; PROTEIN 3g;
VIT A 35%; VIT C 45%; CALC 4%; IRON 6%