spaghetti casserole

Remember casseroles of the past… based from a can of soup and processed ingredients? This dish is fresh, updated comfort food with a family-friendly, healthy twist!  It’s loaded with veggies, protein and good carbs!   Tomatoes, onion, bell pepper, garlic & ground beef top creamy Parmesan noodles.  If you want to make it vegetarian, omit the beef (you can replace with soy crumbles or sauté a cup of veggies).  

Most kids love spaghetti!  And almost every Mom (like me), loves a dinner recipe that is both delicious & nutritious (and makes enough for two nights… a definite bonus!).  This spaghetti casserole fits the dinner bill and will quickly become a family favorite.  Move on over processed casseroles and say hello to fresh, healthy and easier versions!

8-ounce box of wheat, vegetable or regular spaghetti noodles

1/3 cup Parmesan cheese

1 egg, beaten

1 Tablespoon olive oil

2 cups cottage cheese

1 pound ground beef

1 onion, chopped

1 bell pepper, chopped

1 garlic clove, minced

1 14.5-ounce can diced tomatoes

1 6-ounce can tomato paste

1 teaspoon Italian seasoning

1 teaspoon sugar

1 1/2 cups mozzarella cheese

1.)  Cook spaghetti according to package directions.  Toss spaghetti with Parmesan cheese, egg and olive oil.  Evenly place in a lightly greased (with olive oil) 13x9 glass baking dish.

2.)  Evenly spread cottage cheese over spaghetti mixture.

3.)  In a large skillet, cook ground beef, onion, bell pepper and garlic over medium to medium-high heat until beef is thoroughly cooked and vegetables are tender.

4.)  Stir in diced tomatoes, tomato paste, Italian seasoning and sugar.  Cook until thoroughly heated.

5.)  Evenly spoon over cottage cheese.  Evenly spread mozzarella cheese over dish.

6.)  Bake at 350 degrees for 25-30 minutes.

What dinner dish would you like to see updated with a fresh, healthier twist?

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waffle wake-up call!

When your little one wakes up and wants something delicious for breakfast, try this waffle recipe!  They have a feather-light center, a crispy-crusty exterior and they partner perfectly with fresh fruit or butter & maple syrup. They will give you (and your wee one) a good reason to get out of bed in the morning!


1/2 cup yellow cornmeal
1 Tablespoon sugar
1/4 teaspoon salt
1 cup boiling water
1 cup buttermilk
2 larges eggs, separated (place the yolks in one bowl and the egg whites in another bowl)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 Tablespoons unsalted butter, melted

(1.) Whisk (or stir) together the cornmeal, sugar, salt and water in a medium saucepan. Cook, over medium heat, whisking constantly until the mixture turns thick, about 3 minutes. Remove from the heat and whisk in the buttermilk.
(2.) Place the cornmeal mixture in a large bowl. Add the egg yolks, flour, baking powder, baking soda and melted butter. Stir until combined.
(3.) Beat the egg whites until stiff - make sure that the bowl, beaters and any utensils that you're using does not have oil on them. 
(4.) Fold the egg whites into the batter. Use a large rubber spatula and gently stir with scooping movements. Start at the top of the bowl and move to the bottom of the bowl, gently incorporating the ingredients.
(5.) Ladle 1/3 to 1/2 cup of batter into the center of a heated & greased (with oil or butter) waffle iron.
(6.) Close the lid and bake until steaming stops and waffle is golden brown, 2 - 5 minutes.
(7.) Serve immediately with room temperature butter and warm maple syrup.

Freeze extra waffles in a freezer-proof container
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red kidney beans

Try adding (or sneaking) red kidney beans into your meals! One cup of red kidney beans has 14 grams of fiber! They are a major source of protein, amino acids, antioxidants and iron.

Add beans to salads, soups & rice. Smash or puree the beans and add them to meat dishes, quesadillas and sandwiches.


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