Ingredients
8 oz spaghetti pasta
1 lb lean ground beef, 7% fat
1 cup frozen diced onions
1/4 cup frozen diced bell peppers
3 large eggs (or 3/4 cup egg substitute, divided)
1 teaspoon dried oregano leaves
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
2 cups shredded Italian-blend cheese, divided
1 jar tomato basil pasta sauce (24-26 oz)

Prep

• Bring water to boil for pasta. Preheat oven to 400°F.

Steps

1. Cook pasta following package instructions.
2. Combine in large bowl: beef, onions, peppers, 1 egg, oregano, seasoned salt, and garlic powder until blended. Spread mixture evenly in 13- x 9-inch baking dish. Wash hands.
3. Drain pasta thoroughly (do not rinse). Whisk in medium bowl: remaining 2 eggs until blended; stir in 1/2 cup cheese. Add pasta; toss to coat. Spread pasta evenly over meat. Pour pasta sauce over top. Sprinkle with remaining 1 1/2 cups cheese. Bake 30–35 minutes or until 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 135mg; SODIUM 660mg; CARB 33g; FIBER 3g; PROTEIN 26g; 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
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

Prep

• Dice artichokes and peppers into small, bite-size pieces.
• Quarter tomatoes lengthwise, if desired.

Steps

1. Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.
2. Add croutons and salad dressing; toss and serve.

CALORIES (per 1/4 recipe) 120kcal; FAT 7g; CHOL 0mg; SODIUM 620mg; CARB 12g; FIBER 2g; PROTEIN 3g; VIT A 35%; VIT C 45%; CALC 4%; IRON 6%