Spaghetti Squash Spaghetti Dinner... YUM!

So apparently on my diet, I wasn't supposed to eat Spaghetti Squash until the next 17 day cycle, but you know what?! I DON'T CARE!! This stuff was delicious, and at only 42 calories a cup (of which, I think I ate about 1.5 cups) there isn't much to feel guilty about.... not to mention, I'm still eating about 10 times better than I normally do.

Anyway, enough of my legitimizing my eating vegetables... Here's the recipe I think you HAVE to try!

Here's what you'll need...

First, I'll direct you to the Marinara Sauce recipe. Keep in mind you won't need the pasta or vodka sauce recipe that is included on that page.

Second, one spaghetti squash.

Third, veggies of your choice (I chose carrots and broccoli)

And, optional, ground turkey, browned.

• Preheat oven to 350.
• Cut spaghetti squash in half, lengthwise and scoop out all seeds. It will look kind of like a pumpkin on the inside, scoop all this out.
• Place the cut squash inside down into a baking dish and put about 1.5 inches of water into the dish.
• Bake in oven for approximately 45 minutes, or until vegetable is extremely soft.
• When it is finished cooking, scrape out the insides with a fork. It will come apart very easily in strands like angel hair pasta!

• As you're cooking the marinara sauce, add in browned turkey and chopped vegetables.
• Boil and simmer until vegetables are cooked.

Top 'spaghetti' with as much sauce as you'd like, add a dash of parmesan cheese and... ENJOY!

P.S. I'm fairly certain God created this amazing vegetable just for people like me who LOVE pasta but don't need the unhealthy consequences of eating it all the time! =)

Healthy Taco Salad

I'm currently starting a new diet called the 17 Day Diet. It focuses on getting you off an addiction to carbs like bread, pasta, and sugar, and getting you into eating more lean proteins, veggies, and low-sugar fruits, as well as good dairy such as yogurt with its benefits of probiotics. Today was day one and I'm already happy with how good the recipes can be! Here's a recipe I tried tonight from the book, modified to how I like it (although still 100% within the diet :)) It was delicious! Enjoy!

Healthy Taco Salad 

 1 pound ground turkey

 1 sweet onion

 1 package chicken taco seasoning

 1 red bell pepper 

 1/2 cup diced tomatoes

 Plenty of lettuce

 Salsa

 Sprinkling of parmesan, queso fresca, or cheddar cheese.

 Optional: tortilla chips (skip these if you're on a diet, too!)

Cook turkey, onions, and diced red bell pepper according to taco seasoning directions. Put a generous bed of lettuce on a large plate and top with 1/4 of the meat mixture. Spoon some salsa on top, add a little bit of cheese and enjoy!

Buffalo Chicken Soup

My sister told me about this recipe and, though I changed it a little bit from it's original over at How Sweet It Is, I have to now share my version of it with you!

The reason I changed it a little bit was ...
a) I felt the soup was too thin; I usually prefer creamier soups
b) it needed something other than chicken and onion!
c) it had way too much liquid (in my opinion)

So here you go! If you try it, please let me know what you think!

You will need...

~48 oz chicken stock
8-10 chicken tenderloins
3-4 oz heavy cream
1 chopped sweet onion
4 cloves garlic
1-2 cups rice
1 cup edamame or other vegetable
2 tablespoons flour
olive oil
1 cup+ buffalo wing sauce
2/3 cup fresh cheddar cheese (grated)
1/2 cup fresh parmesan cheese (grated)

optional toppings: green onion, cilantro, or bread crumbs.

First, cook the chicken in a little bit of olive oil. You will need approximately 3-4 minutes per side. Add a little bit of salt and pepper to each side. After cooking, chop the chicken into very small bite size pieces (optional is to shred the chicken, but I'm not a fan.) Heat a large pot with olive oil, then cook the chopped onion for 4-5 minutes, until browned and soft, adding a little bit of salt. Then add garlic and cook another 1-2 minutes. Next, add the flour, stirring in for an additional minute. Finally, add all other ingredients (chicken, chicken stock, buffalo sauce, heavy cream, and cheese) and bring to a boil. Allow to simmer for 10-20 minutes on very low.

This picture doesn't do it justice, but it is delicious!

Bon Appetit!

Mediterranean Chicken/Turkey

I was given this recipe yesterday and made it today so I thought I would share. It was delicious and healthy! Yum!



Mediterranean Chicken (or Turkey, like I used)

You need ...
1.5-2 lbs chicken or turkey breasts
salt and pepper
2 tbsp olive oil
1 onion, chopped fine
4-5 garlic cloves, minced
3/4 cup chicken broth
1/2 cup pitted olives, well chopped
1.5 cups cherry tomatoes, halved
2 tbsp finely chopped oregano
2 tbsp finely chopped parsley

1. Pat chicken/turkey dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. NOTE that it does NOT have to be fully cooked as you will finish this in a few minutes. Cut chicken into pieces so it will finish cooking better later. Set aside.

2. Add remaining oil and onion to skillet and cook over medium heat until onion is lightly browned, about five minutes. Stir in garlic and cook until fragrant (about 30 seconds). Add broth, olives, and browned chicken along with any accumulated juices, and bring to boil. Reduce heat and simmer, covered, until chicken is cooked through, or about 2 to 4 minutes.

3. Transfer chicken to serving platter. Add tomatoes to skillet and cook until just softened and warmed, about one minute. Off heat, stir in spices and season with salt and pepper. Spoon drained vegetable mixture over chicken and serve over brown rice.



I thought it was really good! And the added benefit of turkey, even over the already-good-for-you chicken, is that it has a lower sugar-content than chicken so it won't raise your insulin levels as much ... also, brown rice is a less-available carb than white rice, so your body uses more energy (burns more calories) to digest it! Double win!

Pancake Mix

Today's edition of "What to Cook" has a very simple, easy recipe -- and it's pretty healthy and recognizable. Homemade Pancake Mix! Store-bought pancake mix (just like most store-bought things bought outside of the produce or meat departments) has a ton of ingredients most people have never heard of! This might not be "bad" all the time, but it's definitely not the best for your body. This recipe is great because it has such simple ingredients, all of which you'll not only be able to pronounce, but will most likely already be inside your cupboards and fridge.

Um, WOW! Compare to the ingredients in the recipe below.

Delicious Homemade Pancakes

Recipe makes about eight 3” diameter pancakes

 You will need:
* 1 c. Flour
* 1 tbsp. baking powder
* 1/2 tsp. baking soda
* 2 tbsp. vegetable oil    
* 3 tbsp. Sugar        
* 1 c. Milk    
* 1 egg    
* 1/2 tsp. salt

Combine dry ingredients. Add milk, egg and oil. Mix until smooth. Heat nonstick pan over low-medium heat until water beads. Do not oil. Alternatively, use a lightly oiled griddle.

Pour pancake mixture in 1/4 cup amounts. Turn when tops are covered with bubbles and edges look cooked. Remove from heat when pancake stops steaming.

Top with powdered sugar, syrup, or strawberries and whip cream (or Greek yogurt for a healthier twist!)

Strawberry Shortcake

A certain niece of mine left a toy on my toilet the other day when my sister and her kids came down to go to the zoo ... A strawberry shortcake toy!

But that's not the kind of Strawberry Shortcake I'm here to tell you about today ... Nope! It's homemade, healthy strawberry shortcake.

Strawberry Shortcake

Ingredients:

Shortcakes:

   * 1 3/4 cups all-purpose flour

   * 3 tablespoons sugar

   * 1 1/2 teaspoons baking powder

   * 1/2 teaspoon salt

   * 3 tablespoons cold (salted) butter, cut into small pieces

   * 1/2 cup plus 1 tablespoon low-fat buttermilk

   * 1 large egg, slightly beaten

   * 1 teaspoon lemon juice

   * 1 tablespoon sliced almonds (optional)

   

   * Filling

   * 4 cups strawberries, hulled and sliced

   * 2 to 3 tablespoons sugar (depending on the ripeness of the berries)

   * 1 teaspoon lemon juice

   * 1 tablespoon orange juice

   * 2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish

   * Confectioners' sugar for dusting (optional)

Directions

Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray.

Shortcakes: 

Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.

Whisk together 1/2 cup buttermilk, the egg, and lemon zest in a small bowl. Add to the flour mixture and lightly mix with your hands just until the dough just comes together. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick. I had to add a bit more flour to the dough at this point because it was so sticky, so keep this in mind. You don't want it heavily floured, but enough that it's not going to be impossible to cut into pieces. Cut into 8 equal sized wedges. 

Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, about 12 to 15 minutes.

Filling: Combine the strawberries, sugar, zest, and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.

Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and the yogurt. Cover with tops of the shortcakes. Dust with confectioners' sugar, if using.

Nutritonal analysis per serving: 1 shortcake with 1/2 cup filling and 1 tablespoon topping.

Calories 215; Total Fat 6 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0.5g) ; Protein 6 g; Carb 35 g; Fiber 2 g; Cholesterol 39 mg; Sodium 270 mg

You're SO Cheesy!! - Homemade Macaroni and Cheese

Today's delicious recipe is Homemade Macaroni and Cheese. It was really tasty! Here's a picture of Paul basking in the smell to inspire you to make this great, easy recipe.

Now, if you're sufficiently curious, here's the recipe. It only takes about 40 minutes total, prep and cook time.

Homemade, Baked Macaroni and Cheese

   You will need ....

   * 1 lb package macaroni or shells
   * 1 cube butter
   * 8 tablespoons flour
   * 2 cups milk
   * 2 cups heavy cream
   * 1 teaspoon salt
   * Cayenne pepper, to taste
   * 3 cups cheddar cheese, shredded
   * 1 cup mozzarella cheese, shredded
   * Paprika

Preheat oven to 400°F.

Cook and drain pasta according to package directions; set aside.

While pasta is cooking, melt butter in a large saucepan/pot. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly.

The mixture may seem VERY thin at first. That's okay! It'll thicken up even before adding the cheese.

Bring to boiling point and boil 2 minutes (stirring constantly - very important. Milk boils over easily!)

 Reduce heat and cook (stirring constantly - again, important.  You don't want it to coagulate too fast!) 10 minutes. The mixture will begin to firm up.

 Add shredded cheese little by little and simmer an additional 5 minutes, or until cheese melts.

 Turn off heat and add pasta to the saucepan and toss to coat with the cheese sauce.

Ready for the oven!

Transfer mixture to a buttered baking dish, top with cayenne and paprika and bake 20-25 minutes until the top is golden brown.

After 20 minutes.

After 24 minutes.

ENJOY!

Homemade Pasta, Marinara, and Vodka Sauce

You've probably read those articles that warn you against eating 'low fat' dressings and other foods because companies compensate the loss of fat with extra sugar (which is just as much if not MORE of a culprit of belly fat -- eating fat itself can actually help you lose weight, especially in the cases of olive oil, avocado, and almonds). Have you ever looked into what else has added sugar?

Store-bought marinara sauce typically has seven grams of sugar in each serving.

Nutritional Info for Prego Marinara Sauce

Besides the added sugar thing, I've been interested in making my own sauce for other reasons as well. The typical jar of sauce at the store is about five dollars, and there isn't much in that jar. On the other hand, I made a truckload of marinara sauce, which was then added to ingredients you'll see later, to make vodka sauce (about the equivalent of 8 jars) for about 17 dollars, which is just over a dollar a jar.

I also got a recipe for homemade pasta from my mom's friend's blog. This wasn't so much to save money as it was to have fun making our own pasta. Paul also noted that, "If we were ever stuck in a post-terror situation with just eggs, flour, and water, we could survive!" I had to laugh at a scenario that would leave us with JUST eggs (which would be pretty hard to have without chickens!), flour, and water, but he's pretty cute all the same :)

Anyway, here are the recipes I've been promising for a few days!

Pasta

Ingredients:


* 1 lb 2oz flour (use a baking scale!)


* 4 eggs


* About ¼ cup cold water

We got this baking scale at Bed, Bath, and Beyond for 4.99.

Pile the flour in the center of a big clean space, and make a well in the center of the mound of flour. 

Gently break the eggs into the well in the flour.

We'd only added one egg at this point, but I'd definitely recommend a deeper, wider well.

Begin to mix the eggs gently with 
a fork, incorporating the flour, until 
you have a smooth workable dough. 
You will need to add some, or all, 
of the cold water in order to get 
a smooth dough. 

Let the dough rest 
for 30 minutes while you clean up your 
work area. This rest period is important 
to make the dough easier to work with.

Clean and dry your work area and sprinkle it with flour. Divide dough into two portions for easier handling. Place dough on flour and sprinkle flour on top. Roll until it is about 1/4 inch thick. Fold dough in quarters, dust it with flour, and roll it out again until it’s 1/4 inch thick.

Do this eight times. Fold and roll, fold and roll, fold and roll. On the final rolling, roll it to less than 1/8 inch – the thinner the better (trust me on this. We made the pasta two times because the first time it was just a little too thick and wouldn't cook all the way through. You want it really, really thin. You may even need to roll it a few times while you're cutting as the dough is elastic and will try to thicken back up into itself).

The sheet of pasta dough will be strong and moist and flexible.

You can cut the pasta into thin 
strips – linguini – using a pasta cutter 
or a sharp knife. If you use a knife 
you can roll the sheet (like an 
“Aram sandwich) and cut it in thin strips. 
Make sure the dough is well-floured so 
it doesn’t stick together.

I actually had fun cutting it this way, so choose your own path :)

Hang the noodles to dry. 
(Allow at least 24 hours for it to dry completely.) Be aware that the pasta may break off and fall on the flour, but the boiling water will kill any germs :) 

The first finished product (we didn't take photos the second time) These were WAY too thick!! Pasta makers beware.

To cook the pasta, bring a big pot of water to a boil. Add some salt and about a tablespoon of olive oil. The oil makes the noodles glossy.

Pasta will be al dente in approximately 15 minutes.

Marinara Sauce

Ingredients:


*2 (14.5 ounce) cans stewed tomatoes 


*1 (6 ounce) can tomato paste


*4 tablespoons chopped fresh parsley


*1 clove garlic, minced


*4 tablespoons chopped fresh basil


*1 teaspoon dried oregano


*1 teaspoon salt


*1/4 teaspoon ground black pepper


*6 tablespoons olive oil


*1/3 cup finely diced onion


*1/2 cup white wine


In a food processor or blender, place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat, saute the finely chopped onion in olive oil for two minutes. Add the blended tomato sauce and white wine.

Simmer for thirty minutes, stirring occasionally.

Vodka Sauce

Ingredients:


*2 Tbsp. butter


*6+ cloves of garlic (minced)


*1/2-3/4 qt. heavy cream


*4+ cups marinara (see marinara sauce recipe)


*Parmesan cheese


*Mozzarella cheese


*Shot of vodka (if available)


*Fresh parsley


*Fresh basil


*Salt


*Cayenne pepper



You can buy a basil plant at most grocery stores (I got mine for 3.99!). They're easy to care for, and the fresh basil lasts a lot longer!

Begin by lightly browning the garlic in the butter in a large pan. Before the garlic gets too brown, add heavy cream and shot of vodka (not necessary, but the alcohol DOES burn off, so you're not drinking alcohol, but it brings out extra flavors in the sauce). Stir well, then add 6+ tbsp parmesan cheese and stir. Then, add marinara and cook close to simmer. You may need to add more marinara depending on how you like the sauce. I like mine a nice dark pink color, so I used more marinara than the recipe originally called for. 

Allow to simmer 15-20 minutes on very low heat. Because of the heavy cream, be aware that it will have the tendency to overflow, so make sure to monitor the progress. If the sauce appears too thin, add more parmesan or mozzarella; if the sauce is too thick, add some milk. Add spices to taste, especially parsley, basil, and cayenne. Salt and extra garlic should be used to counteract any over-sweetness.

The finished product?

Vodka sauce, fresh homemade pasta, (store-bought) French bread, and grilled chicken.

Tip: Double the recipe and double bag in plastic freezer bags for quick meals on a busy night.

Optional meal idea: 

Prepare 2 lbs. of penne pasta. Drain pasta and pour into large baking dish. Pour sauce over pasta and mix. Top with parmesan and parsley and bake at 300 for 10-15 minutes.


Sunday Morning Omelettes

If anyone's still out there after my four month hiatus, I'm here to deliver a steaming hot, delicious omelette ... recipe. Now keep in mind, this omelette recipe is not what you'd want to eat on a diet, unless your diet plan is to gain some weight (like a certain someone I happen to live with). But, if you're not worried either way, this omelette is sure to make your mouth water and your tummy full!

Omelettes

Ingredients:
2-3 eggs
1 tbsp of milk
Salt and pepper
1 tbsp olive oil
Bacon bits (optional)
Canadian bacon (optional)
Pepperjack cheese (optional)
Chopped onions (optional)
Tomatoes (optional)
Chopped peppers (optional)
Seasonings

Break the eggs into a bowl, and add the milk, salt and pepper. Beat the eggs gently with a fork, just until they combine. Do not overbeat or whisk into a froth.

Place the frying pan (about 6” diameter) on the stove and warm the pan over a low-medium heat before adding the olive oil. Turn the heat up and as the warming, tilt the pan so that the bottom and sides are both coated. Carefully add the eggs to the center of the pan, tiling the pan so the eggs also spread out evenly over the bottom.

Cook over a low-medium heat. As the eggs begin to set, very carefully lift the edges of the omelette upwards with a spatula, ensuring that the omelette does not stick and also allowing the uncooked eggs to run underneath. Rotate the pan as you do so, making sure that all the sides have been moved.

Cook until the eggs have set on the bottom but the top is still a little moist. The underside should be a golden brown in color. Before the top has set, add any toppings you’d like. After this, lift up the edge of one side of the omelette and fold this half so that it covers the other half and sits neatly on top. Try to avoid breaking the omelette in half.

Loosen the omelette away from the pan and tip out onto a warmed plate. Serve immediately.

Tip: I like to start with a very small spatula as I am lifting the edges, but switch to a much larger spatula for folding and flipping as the omelette will need the extra support.

Coming soon! How to make your own pasta and marinara and vodka sauces!

Healthy Eating and a Couple of Product Placements . . .

Tonight's post isn't so much about a recipe as it is about healthy eating and how easy it is! (See bottom of post for dinner idea.)

I've only recently discovered Whole Foods in the last few months. This store is GREAT!! I wouldn't buy everything there (their pasta is ridiculously expensive and if you're going to be eating frozen lunches, I wouldn't spend 7 dollars on one) but their produce and meat is incredible and not much more expensive (maybe 5-10%) than most grocery stores. I haven't yet tried any produce from Whole Foods that I don't think is amazing, and Farmers' Market fresh! And the best part about Whole Foods is their passion for health - from the animal meats sold to the health of their customers. For instance, Whole Foods is one of the only stores that sells Organic Grass Fed beef at a low, affordable rate. Today, I got a pound of Grass Fed Beef Rounds for 9 dollars (grain/corn-fed would probably have been 7 at Albertson's or Raley's).

Why is Grass Fed so important? This blog lays it out well. Basically, grass is natural and healthy while the corn and grain fed cattle gain weight in a 5th of the time and are therefore unable to do so without a ridiculous amount of growth hormones and antibiotics -- and all of this transfers right into your body, helping create the superbugs that are making OUR antibiotics useless. (Staph infection, anyone?) Not only that, the corn-fed cattle have more than FOUR times the amount of fat grams than grass-fed beef (see this chart) in each 3 oz serving. That means that in a 9 oz. serving of corn-fed beef, you'll be getting nearly 26 grams of fat, when you'd only be getting SIX grams of fat in a same-portion sized serving of grass-fed. I could go on, but you probably get the point.

Whole Foods has also led me eating more fruits and veggies, helping to cut out unnatural sugars and fats. I did a fruit/vegetable/nut fast right after Christmas for about 5 days and lost 6 pounds - and have kept it off, partly because of a healthy change in my diet, but I won't lie and say I don't still enjoy my white rice and some candy every now and then.

So what's my point? Why is this so important to me?

-- My point is that fruits and vegetables, as well as healthy fats from nuts such as sunflower seeds and almonds, are the BEST way to keep your body feeling healthy and help peel the fat from your body. Meats such as chicken and beef ARE a part of a healthy diet so long as the serving size and fat grams are kept low - enter the grass-fed family, please!

-- Why is this so important to me? My grandma was recently diagnosed with breast cancer and had a whole host of illnesses assail her body and nearly take her from us over Christmas. My stepdad had major blockages in his heart that were possibly only seconds away from causing a fatal heart attack. Diabetes runs in my family. While I am not blaming ANY of my family's illnesses on eating habits, I do know that eating a healthy diet of fresh fruits, vegetables, nuts, and low-fat meats will proactively keep me from developing these illnesses later -- and should I anyway? I'll be ready for my "new" life because I'll already be used to eating healthier and making good decisions.


One thing I'd like to say though, is that I don't think healthy eating has to be a pain. I personally believe in compromises. If you like white rice or white bread or regular pasta, eat it in moderation on a plate that is otherwise healthy! If you like sugar, allow yourself to have some every now and then (though please no HFCS - high fructose corn syrup)! If you can't stand the thought of plain almonds or sunflower seeds - it's OKAY to compromise with some sea salt! Your body will be better off with the compromise than with a full-out binge if you're not able to handle the switch to healthier eating -- I know I wasn't able to handle it the few times I tried to drop sugars and white flours cold turkey!


ALL of these things said ... Here is the recipe. It's more like a dinner idea because there isn't really a recipe required. Also, get ready for a few product placements (I was not paid by these companies:)

I LOVE my new rice cooker/steamer by Hamilton Beach (only $49 at Bed, Bath, and Beyond, though I'm sure you can find it cheaper online at Amazon or Overstock). It cooks up to ten cups of rice at a time while simultaneously steaming vegetables.

Tonight's veggies of choice were red and gold potatoes and some fresh French green beans. I steamed them over the rice, lightly salted. Prep time: 5 minutes. Cook time: 25-30 minutes. (Tip: Start cooking the rice/veggies approximately 25 minutes before you cook the meat as the meat will cook in less than five minutes.) You can also steam these veggies and rice without a rice cooker, but I find it much easier and a lot less maintenance! 

Next product placement: George Foreman grill. GET ONE! This 144" grill was only 37 dollars on Amazon and cooks SO fast and SO healthy, and it is SO easy to clean! We use ours now at least three times a week! Time to pre-heat is approximately 5 minutes. I would recommend adding just the tiniest bit of olive oil to help ensure the non-stick plates are really non-sticky! :)

Marinated grass-fed beef. Here I only used approximately 5-6 ounces of the pound of sirloin that I bought. It was marinated at the store for me in a black pepper and garlic marinade, though I added some of my own black pepper and sea salt to it just before cooking. This meat took only 4-5 minutes to cook! Simple as pie! (Actually, easier than pie!)

And voila! A little bit of steak, some potatoes, green beans, and rice with apples and pineapples as a side/dessert. Yum!

Cheese Stuffed Shells

Don't be too surprised, but I'm  here with another installment of Holly Homemaker's Recipes. It's been ... quite a while, I know, but here goes anyway! Cheese Stuffed Shells:

You will need:

12-16 fully cooked large shells

1 Cup Shredded Mozzarella

1.5 ounces Parmesan

1 cup Ricotta

1 Large Egg

6-7 fresh basil leaves, finely chopped

1 small bunch fresh parsley, finely chopped

1/4 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 jar red sauce

Pre-heat oven to 350.

Mix all together except 1/4 cup of mozzarella, the shells, and the red sauce.

Stuff each of the shells equally

Spread the red sauce across the shells, liberally or non-liberally depending on your tastes :)

(We tried alfredo sauce on one batch but the red sauce tasted MUCH better. 

The alfredo sauce ones were fairly bland!)

Bake for 25 minutes.

Sprinkle the remaining mozzarella cheese on top and bake for an additional 5 minutes.

Enjoy!