Enjoy better health with tasty, nutritional meals

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– Dreamfields Pasta
GREAT-TASTING LASAGNA: No-Boil Lasagna is a smart way to have a nutritionally balanced meal without sacrificing great taste.

If you’re one of the nearly 75 million Americans who has diabetes or pre-diabetes, changing how you eat can change your life. Diabetes can be managed with diet, exercise and, if needed, medication.

Pasta is a great way to add nutritional benefits to a delicious dish the whole family will enjoy.

To create a healthy eating plan for your individual needs, consult a qualified health care professional, such as a registered dietitian or a certified diabetes educator. For more information on diabetes, visit www.Diabetes.org.

For more delicious pasta recipes, visit the Web site www.DreamfieldsFoods.com.

No-Boil Lasagna Recipe

  • 1 pound lean ground beef
  • 2 cups sliced mushrooms
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 jar (26 oz.) no-fat-added marinara sauce
  • 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
  • 1/4 cup water
  • 1 container (15 oz.) no-fat ricotta cheese
  • 1/4 cup egg substitute or 1 egg, beaten
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon ground black pepper
  • 10 uncooked lasagna noodles
  • 1/2 cup shredded Parmesan cheese
  • 1-1/2 cups shredded part-skim mozzarella cheese
  1. Heat oven to 375°F.
  2. In a large skillet, brown ground beef; drain well. Add mushrooms, onion and garlic; cook for 3 minutes, stirring occasionally. Stir in marinara sauce, diced tomatoes and water; simmer, uncovered, for
    10 minutes.
  3. In a medium bowl, stir together ricotta cheese, egg substitute, salt and pepper.
  4. Spread 2-1/2 cups of meat mixture into a 10-by-12-by-2-1/2-inch lasagna pan or baking dish. Place 4 noodles lengthwise and one noodle crosswise (break to fit) in a single layer, pressing noodles lightly, over meat mixture. Spread half of ricotta mixture over noodles. Top with 1/4 cup Parmesan and 1/2 cup mozzarella. Spread 2-1/2 cups meat sauce over cheese. Layer remaining noodles, ricotta mixture and Parmesan. Spread with remaining meat mixture.
  5. Cover with aluminum foil and bake for 40 minutes. Uncover; sprinkle with remaining mozzarella and bake for an additional 10 minutes. Let stand for 15 minutes.

Yields 8 servings.

Mexican Spaghetti Pie Recipe

  • 8 ounces uncooked spaghetti
  • 1 tablespoon canola oil
  • 1/4 cup egg substitute or 1 egg, beaten
  • 1/2 pound lean ground beef or ground turkey breast
  • 1/2 cup chopped green bell pepper
  • 1 cup prepared salsa
  • 1 cup frozen whole kernel corn
  • 1/2 cup shredded reduced-fat cheddar cheese
  • Cherry tomatoes, cut up, optional
  • Fresh cilantro, optional
  1. Heat oven to 350°F. Coat a 9-inch deep-dish pie plate with cooking spray. Set aside.
  2. In a large pan, cook spaghetti according to package directions; drain and toss with oil. Stir in
    egg substitute.
  3. In a medium skillet, brown ground beef and bell pepper until beef is no longer pink; drain well. Stir in salsa and corn.
  4. Press spaghetti mixture onto bottom and up sides of prepared pie plate. Top with beef mixture.
  5. Bake for 25 to 30 minutes, or until heated through. Top with cheese and let stand for 5 to 10 minutes. Serve with cherry tomatoes and cilantro, if desired.

Yields 4 servings.

Garlic-Cream Penne and Chicken Recipe

  • 4 medium skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 8 ounces uncooked penne rigate pasta
  • 1 tablespoon olive oil
  • 1 large zucchini, halved lengthwise and sliced
  • 2 cups sliced mushrooms
  • 2 to 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon all-purpose flour
  • 4 ounces fat-free cream cheese
  • 1/4 cup chopped dried tomatoes (not packed in oil)
  • 1 to 2 tablespoons snipped fresh parsley
  • 2 tablespoons shredded Parmesan cheese
  1. Sprinkle chicken with salt and pepper. Grill, uncovered, over medium heat for 12 to 15 minutes, or until chicken is no longer pink, turning once.
  2. In a large pan, cook pasta according to package directions; drain. Cover and keep warm.
  3. In a large skillet, heat oil over medium heat. Cook zucchini, mushrooms and garlic for 5 minutes, or until vegetables are crisp-tender, stirring occasionally. Add to pasta.
  4. In a small bowl, whisk together broth and flour. Pour into skillet; add cream cheese and whisk mixture until smooth and bubbly, stirring for 1 minute. Stir in tomatoes. Add pasta to skillet; toss to coat.
  5. Divide pasta mixture among four plates. Cut chicken into thin slices and arrange over pasta. Sprinkle with parsley and Parmesan just before serving.

Yields 4 servings.