Spaghetti squash and Meatballs

So i saw this on the chew and cant say i actually made this recipe down to the spaghetti sauce. But I used the directions for cooking the spaghetti squash and the turkey meatballs. The sauce seemed like a lot of work when i can buy it at the store for $1. What i thought was cool as well is the meatballs cook in the sauce so you dont dirty a pan and bake them or anything. My husband has been a little bit on a Paleo kick and he loved that this didnt have traditional noodles but he is still having his usual deserts at night so hes not totally committed. Here is the recipe from the chew.

Spaghetti with Sausage and Simple Tomato Sauce

Its fun to use a different meat than usual- hot italian turkey sausage links. This is a Cooking Light recipe April 2010

Curry-Tomato Sauce with Whole Wheat Spaghetti and Chickpeas

A traditional spaghetti with a twist, Chickpeas. Who knew? But this turned out to be delicious. I am always looking out for some meatless dishes and this is a great choice. Healthy and cheap!

Eggplant Parmesan

This recipe came from Cooking Light (September 2010, p206). I have always loved eggplant parmesan and this recipe is great and tastes very rich.

"Ingredients
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray

Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten

Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese
Preparation
1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes."

Spinach Lasagna

Okay this recipe is from several resources. Me, cooks.com and a vegetarian book that I copied a page from but I cant find the title.

Cheese mixture
2 cups shredded Monterrey Jack Cheese or Mozzarella
1 15 oz (or two cups) container ricotta cheese
1/4 cup fresh parsley
1/4 cup fresh basil

Spinach mixture
2 (10 oz) packages of spinach thawed
2 tsp minced garlic
1 med sized zucchini chopped and sauteed
1 med sized onion chopped and sauteed
1 package (or 8-10 unsliced) of sliced mushrooms and saute
1/4 tsp of red pepper flakes
1 lb ground beef cooked (optional)

1 package of uncooked wheat lasagna cook according to directions (snap lasagna in half before boiling). You will only need 9.
3 cups spaghetti sauce
1 more cup of cheese

Preheat oven to 350. Combine each mixture in separate bowls. In 9X13 baking dish pour 3/4 cup of sauce then place a single layer of lasagna then cover with another 1/2 cup of sauce. Layer with 1/2 the spinach, 1/2 the cheese and then more noodles. Repeat layers. After final layer top with 1/2 cup sauce and cover with aluminum foil. Cook for 1 hour. Uncover and top with 1 cup of cheese for last 15 min of baking.

Basil Chicken over Angel Hair

So a friend of mine blogged about this recipe and I tried it as well. Really good. You can do it with shrimp as well. I used whole wheat pasta and fresh basil.