Wednesday, January 30, 2013


Still archiving!  I had no idea I had written over 1200 articles for the internet so this is going to take me awhile!  I have decided not to archive this one as it has still been quite active over the past six months even though it was first published in 2008.  But since I have it pulled up, I will share it anyway.  I'm too tired to write a new post tonight!

For an easy meal try this recipe for a Beef and Macaroni Casserole that is just a little different. With the coriander, tumeric, lemon juice, and Feta cheese this casserole will bring a refreshingly different twist to the usual ground beef macaroni casseroles. Add the Orange Almond Salad and you have an easy but delicious meal requiring little preparation time.

12 oz pkg whole grain elbow macaroni
1 tbsp olive or canola oil
1 med onion, peeled, finely chopped
1/4 tsp turmeric
1/4 tsp ground corriander
1/4 tsp pepper
1 lb lean ground beef
2 tbsp lemon juice
1/2 cup chopped parsley
1 cup crumbled feta cheese
2 tbsp bread crumbs
2 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions until just tender. Drain . Heat the oil in a non-stick pan and cook onion over low heat until softened. Stir in the spices. Crumble in the beef and cook until no longer pink. Stir in the lemon juice. Remove from heat and stir in parsley. Spray a large baking dish with nonstick cooking spray. Mix with macaroni with the meat mixture and half of the feta cheese. Place mixture into prepared pan. Top with the remaining feta cheese. Sprinkle the bread crumbs and Parmesan cheese over the top. Bake 30 to 35 minutes until bubble and hot through.

Six servings. Per serving: 371 calories, 28 g carbs, 29 g protein

3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 celery, thinly sliced
2 tbsp chopped green onion
1/4 cup cider vinegar
1/4 cup SPLENDA or Equal Sugar-Lite
2 tbsp canola or olive oil
1/4 cup slivered almonds, toasted

In a large salad bowl, combine greens, oranges, celery and onion. Set aside. Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl. Using a wire whisk, whisk until smooth. Drizzle dressing over greens . Toss gently to coat. Put into individual salad bowls and sprinkle with almonds.


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