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Yields: 10 servings. Ingredients: 1 (16 oz.) pkg. spaghetti, broken into 2-inch pieces; 4 cups chicken breast, cooked and cut into cubes; 2 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry; 1 (103/4oz.) can reduced fat cream of chicken soup, undiluted; 3/4 cup reduced fat mayonnaise; 3/4 cup reduced fat sour cream; 3 celery ribs, chopped; 1 small onion, chipped; 1/2 cup green pepper, chopped; 1 (2oz.) jar diced pimientos, drained; 1/2 tsp. lemon pepper seasoning; 3 tbsp. flour; 1 1/3 cup fat free milk; 1 tsp. chicken bouillon granules; 1 cup chredded part skim mozzarella cheese; 1/2 cup panko bread crumbs; 1/4 cup Parmeson cheese. Preparation Directions: -cook spaghetti according to pkg. instructions. Drain and place in a large bowl. Stir in chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos, and lemon pepper; mix well. -In a small saucepan, whisk flour and milk until msooth. Bring to a boil and cook until thickened. Stir in bourillon. Pour over spaghetti mixture and mix well. Transer to a 13×9-inch baking dish top with the cheeses and bread crumbs. Bake uncovered at 250 degrees for 25 to 30 minutes or until heated through. Calories: 442, Total Fat: 13g (sat f 5g), Total Carbs: 49g, Protein: 31g, Sodium 565mg.

Duration : 0:7:35

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In this video, Betty demonstrates how to make her Best-Ever Oven-Baked Tuna Casserole recipe. It is creamy and crusty and full of wonderful Parmesan cheese–the best tuna casserole around!

Ingredients:

6 oz. uncooked pasta (I used bow-tie pasta.)
1/2 medium, to large pot of water, salted with 1 tablespoon salt
2 tablespoons butter
1/4 cup flour
12 oz. (1 1/2 cups) grated Parmesan cheese
1 1/2 cups milk for cheese sauce (I use skim milk.)
1/4 teaspoon salt
(2) 6-oz. cans chunk light tuna in water, drained
1 additional cup milk (while blending casserole together)
1/2 cup frozen green peas
cooking spray

Fill a medium to large pot one-half full of water. Add 1 tablespoon salt, and bring the water to a full boil. Add the 12 oz. of pasta, and bring to a boil. Cook for 7 to 10 minutes, until al dente (chewy–not mushy). While the pasta is cooking, prepare your casserole cheese sauce. Melt 2 tablespoons butter in a saucepan on the stove. Remove from heat and stir in 1/4 cup flour an stir vigorously, until the two are blended into a roux. Add 12 oz. (1 1/2 cups) grated Parmesan cheese, 1 1/2 cups milk (I use skim milk), and 1/4 teaspoon salt. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the pasta is cooked. Drain the pasta in a colander in the sink and place the pasta back in the pot. Stir in 1 additional cup milk, (2) 6 oz. cans chunk light tuna, drained, and 1/2 cup frozen green peas. Mix thoroughly. transfer the mixture into an large oven-proof dish, which has been sprayed with cooking spray. Bake in an oven that has been preheated to 350 degrees for 35 minutes. Remove from oven, and let stand about 5 minutes before serving. Serve to your grateful guests! This recipe makes a large casserole, so it is very economical; also, your kids will love it, because it is a variation on macaroni and cheese! If you don’t have a large family, you may freeze the leftovers, and avoid cooking a meal later! A real winner in every way!!!

Duration : 0:10:3

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*Turkey Mini-Meatloaves*
1 slice of whole wheat bread
1/2 cup skim milk
1 teaspoon olive oil
1 onion (I didn’t use onion, I don’t like it.)
bag of spinach leaves
1 1/4 pounds ground turkey
2 tablespoons finely grated parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon freshly grated nutmeg (I didn’t have any.)

-Preheat oven to 375.
-Grind the bread in food processor (I used a blender) until find crumbs form. Transfer to a large bowl and pour milk over crumbs.
-Heat 1 teaspoon of oil in large skillet over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine mixture with your hands until well mixed; it will be quite wet.
-Pack 1 cup of the mixture in a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Repeat with remaining mixture. Bake mini-meatloaves until cooked through and golden, about 40 minutes.

*To make the glaze: in a small bowl combine 3 tablespoons ketchup, 2 teaspoons worcestershire sauce, 1 teaspoon hot sauce. Brush over meatloaves.

Duration : 0:9:51

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In this video, Betty demonstrates how to make her Luscious Fettucini Alfredo recipe. It is creamy and full of wonderful Parmesan cheese–a real winner!

Ingredients:

6 oz. uncooked fettucini noodles
1/2 pot of water, salted with 1 tablespoon salt
2 tablespoons butter
1/4 cup flour
12 oz. (1 1/2 cups) grated Parmesan cheese
1 1/2 cups milk (I use skim milk.)
1/4 teaspoon salt
dry grated Parmesan cheese for sprinkling over the top to taste
parsley for garnishing the top

Fill a medium to large pot one-half full of water. Add 1 tablespoon salt, and bring the water to a full boil. Add the 12 oz. fettucini noodles, and bring them to a boil. Cook for 7 to 10 minutes, until al dente (chewy–not mushy). While the noodles are cooking, prepare your Alfredo sauce. Melt 2 tablespoons butter in a saucepan on the stove. Remove from heat and stir in 1/4 cup flour an stir vigorously, until the two are blended into a roux. Add 12 oz. (1 1/2 cups) grated Parmesan cheese, 1 1/2 cups milk (I use skim milk), and 1/4 teaspoon salt. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the noodles are cooked. Drain the noodles in a collander in the sink and place the collander containing the noodles on top of the pot. Transfer the drained noodles to a serving dish (oblong and deep is good). Pour the Alfredo sauce over the noodles in about three different parts, mixing each time you pour in more of the sauce. When you have added enough sauce to your taste, sprinkle the top with dry grated Parmesan cheese, and garnish with fresh parsley, snipped over the top with kitchen shears. Serve hot with Italian bread and olive oil for dipping the bread. Buon appetito!

Duration : 0:9:16

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