One of the other things I accomplished today was to sort through the mounds of paper work in various places around the house to find this parking ticket that came in the mail from this summer that I quickly glanced at months ago then misplaced and followed up to the extent that I mentioned it to my cousin/her husband who had borrowed my car while they were moving until their cars arrived with all their worldly possessions. I had minor fears of the fine tripling and getting pulled over (with the kids in the car) and hauled into jail (putting them into temporary state custody) because a warrant was out for my arrest because it had not been dealt with it in a timely manner. While being slighty irritated that this even had to take up space in my brain to remember and occassionally think I must really deal with this after helping someone out and then when feeling slightly irritated also remember that the car came back missing one of the hub caps and some jerk put a piece of gum up against one of the exposed bolts. Anyway, finally, I decided today was the day and this really truly needed to be resolved. I planned on just paying whatever the amount was and then email my cousin the amount for her to pay back or not at some point in the future. I read the fine print and found a web page I could find the total amount due and pay on-line and when I got there, I found out that it had been paid on 9/1/09 two days before the fine would have doubled. Good to know. Once less thing to worry about/deal with and yes it would have been nice to know this months ago.
Just life.
*Light Spaghetti Pie
Makes: 6 servings
Prep: 10 minutes
Bake: at 350 degrees F for 40 minutes
Cook: 8 minutes
Bake: at 350 degrees F for 40 minutes
Cook: 8 minutes
Ingredients
- 1/2 pound whole-wheat spaghetti
- 2 cups chunky pasta sauce
- 1 cup reduced-fat shredded mozzarella cheese
- 4 ounces (1/4 pound) Canadian bacon, diced
- 1/4 cup pitted black olives, coarsely chopped
- 4 eggs, lightly beaten
- 1/4 cup unseasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
Directions
1. Heat oven to 350°F.
2. Break spaghetti into thirds and cook 8 minutes. Drain and add back to pot.
3. Stir in the pasta sauce, mozzarella, Canadian bacon and olives. Add the eggs; stir mixture until combined.
4. Coat a 10-inch cast-iron skillet or oven-proof nonstick skillet with cooking spray. Sprinkle the inside of the skillet with the bread crumbs.
5. Spoon the spaghetti mixture into the skillet. Bake at 350° for 30 minutes. Top with the Parmesan cheese and bake for 10 minutes.
6. Cut into 6 wedges. Serve with a green salad tossed with reduced-fat dressing, if desired. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6 servings
- Calories 349,
- Total Fat (g) 10,
- Saturated Fat (g) 4,
- Cholesterol (mg) 166,
- Sodium (mg) 820,
- Carbohydrate (g) 44,
- Fiber (g) 7,
- Protein (g) 21,
- Vitamin A (DV%) 0,
- Vitamin C (DV%) 0,
- Calcium (DV%) 0,
- Iron (DV%) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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1 comment:
Thanks Deb,just figured out what we're having for dinner tomorrow night. I think we'll love this spaghetti pie.
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