Spaghetti pie

This recipe makes use of leftovers, or can be cooked entirely fresh. Either way, it's a quick family pleaser for weeknights.

INGREDIENTS:

3-4 cups leftover cooked spaghetti, or ½ of a 16-ounce box of spaghetti, freshly cooked.

1 beaten egg

1 ½ cups of spaghetti sauce, homemade or from a jar, divided.

2 cups shredded mozzarella cheese.

Optional: ½ pound ground beef,  browned and drained.

DIRECTIONS: Preheat oven to 350 degrees. Mix cooked and cooled spaghetti with beaten egg and ½ cup of spaghetti sauce.  Place in a greased pie plate, spreading mixture to cover the bottom and sides of the pan like a pie crust. Fill the center with ground beef, if using, and top with mozzarella cheese. Spread the remaining cup of sauce across the top, adding a sprinkle of oregano or Parmesan cheese, if desired. Bake for 30 minutes, until edges of “crust” appear crispy and center is bubbling hot.  Allow to sit for 5 minutes before slicing into wedges.

  

Hearty bean dip

 This cheesy, meaty (or vegetarian) dip is simple to make for family movie night or watching the big football game on television.

INGREDIENTS:

1 small loaf of Velveeta cheese product, regular or Mexican.

1 can of Hormel chili, regular, with turkey, or vegetarian.

1 large bag of tortilla chips, or 6 to 8 slices of sandwich bread, toasted and cut into dipping strips or triangles.

Optional: carrot sticks

DIRECTIONS: Cut the cheese product into small chunks, no more than 1 inch in size. Mix with chili in a small, 1.5-quart crock pot. Heat for at least an hour and stir to make sure ingredients are well blended. Serve hot with the chips or toast points, keeping the crock pot on warm.

Bean and grain salad

 This recipe makes a great side dish, but can also be eaten as a vegetarian main dish, perhaps with a green salad on the side.

INGREDIENTS:

1 cup dry grain, such as rice, couscous, quinoa or even small macaroni, prepared according to package instructions. 

3 different 15-ounce cans of beans, such as black beans, kidney beans and garbanzo beans (chick peas); all rinsed and drained.

1/3 cup diced red onion.

1/2 cup diced fresh red pepper, or ¼ cup diced roasted red pepper from a jar.

½ teaspoon ground cumin

½ teaspoon salt

1/8 teaspoon black pepper

¼ cup olive or salad oil

3 tablespoons red wine vinegar, or apple cider vinegar.

DIRECTIONS: Place cooked grain, beans and red onion together in a bowl. Whisk together spices, oil and vinegar and then toss with the other ingredients. Allow to sit for 30 minutes or more and then toss again before serving.