ThriftyFun Recipes - May 31, 2006

Mix together. Do not add anything else that is mentioned on the box. It only takes these 2 ingredients. That's all. Mixture will be very thick (and you will be tempted to add something, but don't.) Place in muffin tins, sprayed with non stick spray. Bake at 400 degrees F for 20 minutes. This makes 12 muffins.

1 Muffin is 180 calories, 2.5 G fat, 37 carbs, 2.5 G fiber, 2.5 G protein = 3 WW points

By IMAQT1962 from ILLINOIS

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Skillet Tomato Beef Pasta

Ingredients

6 oz. uncooked pasta (such as macaroni, etc)
1 lb. ground beef of turkey
1 onion, chopped
1 can French style green beans, drained
1 can diced tomatoes with basil, garlic and oregano

Directions

Cook pasta according to package directions. Drain well. Brown beef and onion in large skillet while pasta is cooking; drain. Add beans and tomatoes.. Mix well. Add pasta and heat through. Season to taste with salt and pepper. Garnish with chopped parsley and serve with Parmesan cheese, if desired.

By Robin from Washington, IA

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Confetti Squares

Ingredients

1/2 cup butter
1 cup peanut butter
1-12 oz package butterscotch chips
3 cups marshmallows

Directions

Melt butter, peanut butter and butterscotch chips over low heat until melted, stirring occasionally. Let sit until room temperature then add marshmallows and stir well pour in 8x8 inch or 9x13 inch pan. Chill until set.

By IMAQT1962 from ILLINOIS

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Taco Spaghetti (Freezer Meal)
By Cynthia Smith

Kids are notoriously hard to please when it comes to eating, but not anymore! This dish combines two childhood (and adult) favorites for sure success anytime!

10 ounces of broken dried spaghetti
2 pound of ground beef or ground raw turkey
2 chopped large onions
1 1/2 cups of water
1- 1 1/4 ounce envelope or 2 tablespoons of taco seasoning mix
2 11-ounce drained can of whole kernel corn with sweet peppers
1 1/2 cups of shredded Colby and Monterey Jack or cheddar cheese
1 cups of sliced and pitted ripe olives
1 cup of salsa
2- 4 1/2 ounce drained cans of diced green Chile peppers
4 c ups of shredded lettuce
1 chopped medium tomato

Cook the pasta according to the package directions and drain. In the meantime, cook the ground meat and onion until the meat is brown then drain off the fat. Stir in water and the taco seasoning mix. Bring to a boil, reduce heat and simmer uncovered for about two minutes stirring occasionally. Stir in the cooked pasta, corn, 1 cup of the shredded cheese, olives, salsa and Chile peppers.

Divide the mixture evenly between two lightly greased 2-quart casseroles. Wrap both in moisture-proof wrap and freeze for up to 3 months.

To serve frozen Taco Spaghetti, thaw in a refrigerator overnight (its okay if the mixture is still a bit icy at baking time). Cover and bake at 375 degrees for about 1 hour or until thoroughly heated, stirring once about halfway through. Sprinkle with the remaining cheese and serve with lettuce and tomato.

Taco Spaghetti yields 6 servings per casserole.

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Yaki Saba

Ingredients and Directions

Fry 4 strips bacon, diced, in large pan. Remove. Add:

1 cup diced onion
1 cup diced celery
1/2 cup diced green pepper

Simmer until transparent. Boil 1/2 large head chopped cabbage in 1/2 cup water until tender-crisp. Cook needed amount of spaghetti. Rinse in cold water. In large fry pan, mix all ingredients. Season with garlic salt, pepper and soy sauce (don't skimp). Warm and serve.

By Robin from Washington, IA

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