Menu Plan Monday, 2/2-2/8

menu-plan-monday-banner

You can find more Menu Plan Monday menus here.

Monday: We’re eating out.

Tuesday: Potato Leek Skillet

Wednesday: I am having lunch with a friend, which will be my big meal for the day.  The hubby will be having leftovers.

Thursday: Saucy Pork Chops in the slow cooker

Friday: Pasta Fagioli Soup; the hubby has graciously allowed me to use the recipe that contains spinach so we can rev up our intake of dark green veggies.  🙂

Saturday: Mexican Spaghetti Pie from Low Sodium Cooking, recipe at the end of this post

Sunday: a scaled-down version of this Sunday Brunch Casserole.  Hopefully, we’ll find a way to cut down the fat as well.

Mexican Spaghetti Pie

A Mexican flavored version of spaghetti pie.  The kidney beans
provide extra fiber as well as flavor.  Hint: If  you like things
spicier, add some red pepper flakes along with the other spices.

12 oz Whole Wheat Spaghetti
4    Eggs,Beaten
1/4 c  Parmesan,Grated
4 T  Unsalted Butter
2 T  Chili Powder
1 t  Cumin
1 lb ground beef
1/2 c  Swiss Cheese,Shredded
1/2 c  Onion,Chopped
2 c  Kidney Beans,Cooked
2 c  No Salt Added Tomatoes
6 oz No Salt Added Tomato Paste

Cook and drain pasta, and let cool slightly. Stir in butter,
Parmesan cheese and eggs. Spread into the bottom of a large
greased baking dish. Brown  onion and ground beef. Stir in kidney
beans, undrained tomatoes and tomato paste. Add chopped green
chilies, chili powder and cumin. Simmer for 30 minutes. Pour meat
mixture over pasta in baking dish. Top with the shredded cheese.
Bake in a 350 degree oven for 30-40 minutes or until brown.

Yield: 8 Servings

Per Serving:
209 Calories
30 g Protein
17 g Total Fat
8 g Saturated Fat
1 g Polyunsaturated Fat
5 g Monounsaturated Fat
51 g Carbohydrates
10 g Fiber
143 mg Sodium
874 mg Potassium
183 mg Cholesterol

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