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Spaghetti Pie

1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preparation
Preheat oven to 350°.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

Cherry Chocolate Chip Muffins

1 C. Flour
1/3 C. Sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 C. milk
1/4 C. Canola oil
1 tsp. almond extract
1/2 C. halved maraschino cherries
1/2 C. semisweet chocolate chips

In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl whisk the egg milk, oil, and extract. Stir into dry ingredients just until moistened. Fold in the cherries and chocolate chips. Fill paper lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield 6 muffins.

Creamy Cranberry Coffee Cake

2 C. Flour
1 C. Sugar
1-1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 Egg
3/4 C. Orange Juice
1/4 C. Melted Butter
1 tsp. Vanilla
2 C. Coarsely chopped fresh or frozen Cranberries
1 TB grated orange peel
CREAM CHEESE LAYER
1 package (8 oz) cream cheese, softened
1/3 C. sugar
1 egg
1 tsp. vanilla extract
TOPPING
3/4 C. Flour
1/2 C. Sugar
1/2 C. Cold butter

In a large bowl, combine the first four ingredients. Combine the egg, orange juice, butter and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased 9-in, springform pan.
In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mix well. Spread over batter. Combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top.
Place pan on a baking sheet. Bake at 350 for 70-75 minutes or until golden brown. Cool on a wire rack for 15 minutes before removing sides of pan.

Spaghetti Bolognese

3/4 LB ground beef
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 TB tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 Cup milk
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 LB spaghetti
fresh basil leaves

1. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and the garlic; cook stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil, and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
2. Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with the sauce. Garnish with basil leaves.

Thai Chicken Fettuccine

1 tbs vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
1 cup Pace Picante Sauce
1/4 cup chunky peanut butter
2 tbs honey
2 tbs orange juice
1 tsp soy sauce
1/2 tsp ground ginger
3 cups hot cooked fettuccine (16 ounce pkg)
chopped fresh cilantro (optional)

1. Heat oil in skillet over medium heat. Add chicken and cook for 5 minutes, until it's lightly browned, stirring occasionally.
2. Stir in picante sauce, peanut butter, honey, orange juice, soy sauce, and ground ginger. Cook and stir until the chicken is cooked through.
3. Add fettuccine. Toss the mixture until evenly coated.
4. Top with cilantro if desired. Makes 4 servings.