1 lb extra lean ground beef
4 cups hot cooked rigatoni (about 2 cups uncooked), cooked with no salt or fat
1 (26 oz) bottle tomato and basil pasta sauce (such as Classico…it’s low in fat)
1 1/2 cups (6 oz) preshredded part-skim mozzarella cheese, divided
Cooking Spray
1/4 cup (1 oz) preshredded fresh Parmesan cheese (I used reg, grated Parm)

1. Preheat oven to 350°F

2. Brown ground beef in a large skillet. Drain well. Combine beef, rigatoni, pasta sauce, and 1 cup mozzarella cheese; toss well.

3. Spoon mixture in a 11×7″ baking dish coated with cooking spray. Top with remaining mozzarella cheese, and Parm cheese. Bake for 20 minutes or until thoroughly heated.

Yield: 8 servings. (serving size 1 cup) POINTS: 6 per serv

Ingredients:
1. Besan(Gramflour) — 1 1/2 cups
2. Red chilli Powder(Cayenne Pepper) — 1/2 tsp. (or more if desired)
3. Salt to taste
4. Onions — 3/4 th cup (Chopped into juliennes)
5. Chopped Dill — 1/4th cup (optional)
6. Methi leaves — 1/4th cup (optional)
7. Oil for deep frying

Method:
1. Mix the onions, cayenne pepper, salt and besan (also dill and methi, if using). Let it stay for about about 10 minutes. Add some water (only as much as required) to make into a very thick paste.

2. Heat the oil for about 10 to 15 minutes on medium heat. Pour a spoonful of the paste in the oil and let fry until golden brown. Stir in between. Remove from oil and serve after five minutes.

3. Serve with tamarind chutney and mint chutney.

Ingredients:
1. Grated Beetroot & Carrot — 1/2 cup each
2. Cauliflower flowerettes — 1/2 cup
3. Peas — 1/4 th cup
4. Onions — 3/4 th cup
5. Boiled, Peeled and Chopped Potatoes — 1 cup
6. Green Chilli — 2 or less
7. Cayenne Pepper (Red Chilli Powder) — 1/2 tsp.
8. Ginger and Garlic — 1/2 tsp each
9. Salt to taste
10. Bread crumbs — 1 cup (approx.)
11. Egg — 1
12. Oil for deep frying

Method:
1. Heat two tablespoons of oil and add onions and green chilli to it. Fry for a minute and add the other vegetables(1,2&3). Cover and cook. Add very little water to cook, if necessary.

2. Beat the egg and add a tablespoon of milk to it.

3. Now add the potatoes, red chilli powder, ginger, garlic and salt. Shape into balls and flatten with hands(Make into patties).

4. Now, dip in the beaten egg and then the bread crumbs. Cover with the bread crumbs and deep fry in oil. Remove from oil when golden brown.

5. Serve with tamarind and mint chutney.

Ingredients

Potato : 2
Vaerkadalai ( groundnut ) : 50 gm
Javvarisi ( sago ) : 50 gm
Onion ( big ) : 2
Ginger : a small piece
Salt : a little
Coconut : ½
Green chilli : 2
Asafoetida : a little
Ghee : 1 spoon
Curry leaves : a few leaves
Oil : a little

Method

Soak javvarisi ( sago ) in water for 4 hours.
Cut onion finely.
Remove the skin of groundnut, fry and powder coarsely.
Boil potato remove skin, and mash.
Crush green chilli and ginger.
Heat oil in a frying pan.
Add mustard and when it splutters, add ginger, green chilli, onion and fry.
Add javvarisi and stir.
Add potato, salt, groundnut powder, coconut, asafoetida soaked in water, ghee, curry leaves, stir and remove the pan from the stove.