Baked Rotini

I got this recipe off of the website momswhothink.com. I have gotten some new ideas from that site. This is Johnny Marzetti's Casserole. I changed it up a little bit, but the majority of it is from that site. I am trying to do low carb, low fat cooking as much as I can, which I know sounds like an impossible feat. Ever since I was diagnosed with diabetes, I have really been trying to change up traditional recipes to make them more what I need them to be. This was a hit with my husband and 2 year old.

12 ounces rotini pasta (about 4½ cups)
1 Tablespoon olive oil
2 celery ribs, finely chopped
1 onion, minced
1 green bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 tsp dried parsley
2 tsp garlic salt
pepper and salt to taste
1 pound ground turkey
½ pound bulk sausage
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
3 cups shredded Italian cheese blend

Preheat oven to 350 degrees F. Grease a 13x9 inch baking dish. Cook pasta according to package and drain. Meanwhile, saute garlic, celery, onion, and pepper until tender (5-10 minutes). Stir in oregano, basil, dried parsley, pepper, and garlic salt. Add turkey and sausage and cook (breaking up large pieces) until all brown. Stir in diced tomatoes and tomato sauce and bring to a simmer. Season with salt and pepper to taste. Remove from heat. Layer pasta, 1 cup of the Italian cheese blend, meat mixture, and top with remaining cheese. Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; until the sauce is bubbling. Remove the foil and bake an additional 10 minutes until the top is slightly browned. Cool for 10 minutes before serving.

*I used Dreamfields pasta for this dish. We really like this, and it only has 5 grams of digestible carbs. Try it, you won't be disappointed.

Best Mac and Cheese

I am having some people over tomorrow and one of their favorites is my mac and cheese. Should not really call it mine, got it from Guy's Big Bite,Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ. Best Mac and Cheese I have had. Have to warn this is anti-diet food but it is SOOO good!

2 quarts water
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
2 cups uncooked elbow macaroni
2 eggs
1 1/2 cups evaporated milk
1/2 stick butter, melted
Freshly ground black pepper
16 ounces shredded sharp Cheddar
Dust with paprika

Preheat oven to 325 degrees F.

Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.

In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.

Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.

When I make this I usually only make it for a potluck so I double the recipe for a 9x13 pan. Also, I sometimes use 1/2 sharp cheddar and 1/2 mild cheddar or another blend depending on who I am serving it to. My friends like sharp but it is really rich and cheesy so it is up to you!