Spaghetti Pie Recipe – Better Than Lasagna

This Spaghetti Pie Recipe is a great spaghetti casserole that can be made ahead and baked when needed. It’s also made with low-calorie ingredients.

 

It doesn’t have the traditional heaviness of a dish like a lasagna. But it’s not missing any of the full flavor or richness!

Try it once or twice – we bet you won’t go back to regular lasagna again!

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Spaghetti Pie Recipe
Prep Time
25 mins
Cook Time
20 mins
Resting Time
10 mins
Total Time
45 mins
 

Easy to make and delicious. Can even be made ahead and frozen! 

Course: Main Course
Cuisine: Italian
Keyword: spaghetti pie recipe
Servings: 4
Calories: 285 kcal
Ingredients
  • 1 package 6 ounces spaghetti, cooked according to package directions
  • 2 cups meatless spaghetti sauce
  • ½ cup part-skim mozzarella cheese shredded
  • ½ cup egg substitute
  • ½ cup Parmesan cheese grated
  • 3 ounces reduced- fat cream cheese
  • ½ cup reduced-fat sour cream
  • 3 cloves garlic minced
  • 1 small green bell pepper seeded and chopped
  • ½ pound white button mushrooms stemmed and sliced
  • 1 tablespoon olive oil
  • kosher salt and ground black pepper
  • cooking spray
Instructions
  1. Preheat the oven to 350F.
  2. Season the mushrooms with the kosher salt and black pepper. Heat the olive oil in a skillet and sauté the mushrooms and garlic until they are soft, then set them aside.
  3. In a medium bowl, mix the cooked spaghetti with half of the parmesan cheese and the egg substitute. Coat a 9-inch deep dish pie plate with the cooking spray and press the pasta mixture along the bottom and up the sides of the pie plate.
  4. In the same bowl, beat the cream cheese and sour cream until well blended, then stir in the chopped bell pepper and the rest of the Parmesan cheese. Spread this mixture over the spaghetti crust in the pie plate.
  5. Spoon the sautéed mushrooms and garlic over the cheese sauce, then spread the spaghetti sauce on top of the mushrooms.
  6. Layer the shredded mozzarella over the top of the spaghetti pie and bake it for 20 minutes, or until everything is warmed through and the mozzarella is lightly browned and bubbly.
  7. Let the pie sit for about 10 minutes before serving, the cut in wedges or large spoonfuls.

Food For Thought About This Spaghetti Pie Recipe

Make this a meatier dish by browning ½ pound of lean ground sirloin and mixing it in with the mushrooms and garlic.

Good To Know – This pie freezes well – you might want to make 2 of them at a time and keep one in the freezer for an “emergency” dinner!

Up Next:

Marinated Tomato and Cucumber Salad

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Barbecue Pork Recipe – Barbecued Pork Steaks

As a change from pork chops, try attractively priced pork steaks and this Barbecue Pork Recipe. Cut from the arm, this cut has quite a bit of flavor.

 

Use your favorite barbecue sauce and add a few enhancements – we use honey, Worcestershire sauce, and garlic – it’s up to you.

Go for extra spice with cayenne and Tabasco, or Asian style with soy sauce and ginger.

The flavor is deepened as the steaks cook on the grill and get basted with the sauce. Baste a little or baste a lot, these pork steaks will be a new family favorite.

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Barbecue Pork Recipe - Barbecued Pork Steaks
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Pork steaks are a nice change from pork chops. Especially when they are grilled juicy and tender! 

Course: Main Course
Cuisine: Barbecue
Keyword: Barbecue Pork Recipe
Servings: 4
Calories: 320 kcal
Ingredients
  • 4 pork blade steaks 1 to 1 ½ -inches thick
  • ½ cup barbecue sauce
  • ¼ cup honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated garlic or garlic powder
  • Kosher salt and ground black pepper.
Instructions
  1. Light a charcoal barbecue or heat a gas grill to medium heat. Lightly oil the grate.
  2. Whisk together the barbecue sauce, honey, Worcestershire sauce, mustard and garlic.
  3. Season the pork steaks with the kosher salt and ground black pepper. Grill the meat about 8 minutes per side, then brush them with the sauce. Continue to cook about 5 minutes more, brushing frequently with the sauce on both sides. Serve hot.

Food For Thought About This Barbecue Pork Recipe

If pork steaks are not available, try this recipe with pork loin chops and adjust the cooking time depending on the thickness of the chops.

For even more flavor, marinate the pork ahead of time in the sauce. Add the salt and pepper to the marinade, then refrigerate the meat in the sauce for at least 2 hours.

Good To Know

In case it’s still winter when you want to try these steaks, use an indoor electric grill, such as the George Forman Grill, or broil under a medium heat broiler. Line the broiler pan with foil to catch the sticky sauce as you baste the meat.

Up Next:

Tex-Mex Pork Chops – Delicious and Easy!

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Barbecue Pork Loin Recipe

This Barbecue Pork Loin Recipe is perfect for backyard barbecues and picnics. The loin is cut into bite-sized pieces and grilled on skewers.

Dress them up any way you like – thread some chunks of pineapple, fennel or summer squash onto the skewers and grill over hot coals.

The secret here is to marinade the pork at least overnight, and longer if possible.

The marinade will form a caramelized crust on the kebabs as they cook, keeping the meat moist and tender inside.

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Barbecue Pork Loin Recipe
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
8 hrs
Total Time
30 mins
 

Delicious and inexpensive pork is perfect for guests at your next backyard BBQ!

Course: Main Course
Cuisine: Barbecue
Keyword: Barbecue Pork Loin Recipe
Servings: 6
Calories: 320 kcal
Ingredients
  • 1 boneless pork loin 4 pounds, cut into 1 ½-inch pieces
  • 1 cup dark brown sugar
  • 1 cup soy sauce
  • 1 large yellow onion chopped
  • 5 cloves garlic chopped
  • 1 teaspoon ground black pepper
  • 10 skewers metal or bamboo soaked in water
Instructions
  1. Whisk together the brown sugar, soy sauce, onion, garlic and pepper. Combine the marinade with the pieces of pork loin in a resealable bag or glass container with a lid.
  2. Refrigerate the pork overnight, stirring the meat occasionally to keep it evenly marinated.
  3. Light a charcoal barbeque or heat a gas grill over high heat. Lightly oil the grate.
  4. Thread the pieces of pork loin on the skewers and discard the marinade. Grill over the hot coals until cooked through, about 3 to 5 minutes per side. Serve hot.

Food For Thought About This Barbecue Pork Loin Recipe

Make skewers with vegetables or fruit as mentioned above. Since the pork pieces will cook rapidly, it’s a good idea to either pre-cook the vegetables in a microwave or separately on the grill.

Good To Know – If you’re in a crunch for time, it isn’t necessary to marinate the pork overnight, but try for at least 2 hours at the minimum.

A less expensive option for the boneless pork loin is a pork shoulder or butt roast. The meat is fattier, but trim away as much as you can and cut the meat into bite-sized pieces. These cuts are evenly more flavorful than the boneless pork loin. You can also grill the boneless loin as a whole piece or cut into 4 to 8 serving pieces. Adjust your cooking time for the larger pieces of meat.

Up Next:

Classic Green Bean Casserole – Campbell’s Struck Gold!

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What Is Tuna Pea Wiggle? – Delicious!

What on earth is Tuna Pea Wiggle you ask? Well, it’s a delicious dish particular to the northeastern U.S that consists of tuna, and peas in a white sauce.

 

It’s usually served over toast, crackers, or potatoes.

I’ll admit it’s the weird name that first attracted me to the dish. But after trying it I’m convinced that it’s not just a funny name but a delicious budget-stretching dish that kiddies just love!

The name is not just to be funny either. It was not made up by a mom or grandma just to please the kiddies.

Turns out “wiggle” is another name for sauce! Didn’t know that before.

Have you ever had Tuna Pea Wiggle? Give it a try and see what you think!

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Tuna Pea Wiggle
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

What on earth is Tuna Pea Wiggle you ask? Well it's a dish particular to the northeastern U.S that consists of tuna, and peas in a white sauce.

Course: Main Course
Cuisine: American
Keyword: Tuna Pea Wiggle
Servings: 4
Calories: 275 kcal
Ingredients
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons flour
  • 2 cups milk
  • 1 6 ounce can tuna in water (Drained)
  • 1 14 ounce can peas (Drained)
  • salt & pepper
  • 4 -6 slices buttered toast
Instructions
  1. Melt butter or margarine in sauce pan over medium heat. Add flour & cook for 1 minute, (so you won't have flour taste). Add milk & stir until thickened.
  2. Add drained tuna, peas, salt & pepper.
  3. And WA-LA, it's done!
Recipe Notes

Serve over buttered toast, potatoes or saltine crackers!

 

Enjoy!

Up Next:

Southern Okra Skillet

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Fried Alligator Bites – Not Just Cajun!

I love fried gator tail, and there’s a local restaurant in my area that serves Fried Alligator Bites and it’s some of the best alligator I’ve eaten. Unfortunately, I don’t have their recipe.

This recipe was taken from the Texas Cooperative Extension Alligator Cookbook and is posted there as a recipe from “Tony Chachere’s Cajun Country Cookbook”.

People who didn’t even like the thought of eating gator consumed it made with this recipe with gusto!

You can actually purchase gator meat, fresh or frozen, at some fresh seafood houses so this is something you can try cooking yourself.

If you can’t find it locally you can order it from Amazon with this link:

Alligator Tail Meat 5 lbs

This recipe sounds very good, and all recipes I’ve ever seen are very similar with the only noted differences being in the batter and seasoning ingredients.

I hope you enjoy this one!

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Fried Alligator Bites
Ingredients
  • 2 lbs boneless alligator tail meat cut into 1 cubes
  • 3 cups milk or 3 cups evaporated milk
  • 1 cup mustard
  • 2 tablespoons of Tony's creole seasoning
  • 2 cups fish fry mix (Golden Dipt or other brand)
  • 2 cups pancake mix
  • cooking oil for frying
Instructions
  1. Cut the alligator into 1” cubes and soak in the milk (in the refrigerator) for 2 to 3 hours. Drain the milk and then season meat (in the same bowl) with Tony’s Creole Seasoning.
  2. Add the mustard to the bowl and mix well, coating the meat with the mustard.
  3. Mix the Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
  4. Deep fry at 375 F for 5 to 6 minutes or until golden brown.
  5. Serve hot with French fries and seafood sauce or other dipping sauce.

Enjoy Fried Alligator Bites!

Up Next: 

Southern Pork Neck bones And Rice

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Recipe based on one by kitty.rock
Photo by gailanng

Southern Pork Neck Bones And Rice

Southern Pork Neck Bones and Rice is a tribute to the poor of the South. Those who had hardscrabble lives and had to make do with what they had.

 

The rule of thumb for the best cuts of a four-legged animal is that they come from the section furthest from the head, tail, and feet. That’s where the expression “eatin’ high on the hog” came from!

But it also makes neck bones low on the totem pole!

So it stands to reason that the poor would have neck bones! But what ingenuity went into the making of this dish. An unlikely cut of pork made into something wonderful!!!

I was raised in a poor Southern family and I remember my Grandma and all the “comfort foods” she was so good at making…one of which was neck bones!

Give the recipe a try. It really, really is delicious.

(You might have to go to a real butcher shop or a Mexican Mercado to find neck bones.)

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Southern Pork Neck bones And Rice
Prep Time
35 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 50 mins
 

A lot of ingenuity went into the making of this Southern Pork Neck bones And Rice dish. An unlikely cut of pork made into something wonderful!!!

Course: Main Course
Cuisine: American
Keyword: Southern Pork Neck Bones and Rice
Servings: 6
Calories: 365 kcal
Ingredients
  • 4 -5 lbs pork necks
  • 2 1/2 cups beef stock
  • 1/2 teaspoon molasses
  • 1 cup basmati rice sorted and washed
  • 1/2 cup dried onion flakes
  • 1/8 cup onion powder
  • 1/2 teaspoon celery seed
Instructions
  1. Preheat oven to 350F.
  2. Brown the neck bones in a heavy skillet or dutch oven, cast iron works best. Remove with a slotted spoon and drain on a paper towel.

  3. Add the stock to the pan, bring to a boil, scrape and deglaze. Add the molasses to the liquid and mix well.

  4. Butter a casserole dish and add the rice.
  5. Mix the Onion, onion powder, and celery seeds. Sprinkle 1/2 of the onion mix on the rice.

  6. Arrange the neck bones on the rice. Sprinkle the remainder of the onion mix over the neck bones. Add the stock, molasses, and drippings mixture.

  7. Cover and bake for 1 hour.

 

Serve with a loose-leaf lettuce salad.

Enjoy Southern Pork Neck bones And Rice!

Up Next:

Easy Mexican Pork Pozole Recipe

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Seattle Dogs – Irresistibly Delicious!

So what to heck are Seattle Dogs? They’re basically a hot dog on a toasted bun that has been smeared with cream cheese and then topped with grilled onions!

 

I’ve never been to Seattle but it’s my understanding that every night when the bars start closing party-goers flock to the hot dog stands. What they’re after are Seattle dogs!

There are other options including jalapeños and other peppers, sauerkraut or grilled cabbage, and scallions.

Condiments such as mustard (American yellow or spicy brown), barbecue sauce, and Sriracha sauce are favorites, while ketchup is used less often.

But it’s the cream cheese and grilled onions that define the Seattle Dog! It sounds like a weird combination but it is oh so delicious!

I think it’s neat to see how different regions come up with different ways to dress up hot dogs!

If you’re just a dog and mustard kind of person you really need to give Seattle Dogs a try.

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Seattle Dogs
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

You really need to give Seattle Dogs a try.

Course: Main Course
Cuisine: American
Keyword: Seattle Dogs
Servings: 1
Calories: 450 kcal
Ingredients
  • 2 hot dogs
  • 2 hot dog buns
  • 1 onion halved and thinly sliced
  • 1 teaspoon oil
  • 1 teaspoon butter
  • 1/2 teaspoon brown sugar
  • salt
  • pepper
  • 3 ounces cream cheese or more, i like a lot!
Instructions
  1. Heat the butter and oil in a skillet over medium-high heat. Add the onion and sugar, cook for 20 minutes or until onions are caramelized, stirring regularly. Season with salt and pepper to taste.
  2. As the onions are caramelizing, heat the cream cheese in a pot until soft and warm but not melted. Just easily spreadable.
  3. Cook the hot dogs according to the package directions and toast the buns.
  4. Spread cream cheese on each warm bun. Top with a hot dog and onions.

 

Enjoy!

Up Next:

Amish Onion Patties – Onions On Steroids!

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Recipe based on one by sofie-a-toast
Photo by gailanng

Beef Liver and Onions With White Wine

This is the best Beef Liver and Onions recipe I’ve ever made. The wine sauce is fabulous and mixed with the liver and onions is spectacular.

 

You might want to double the sauce because you’ll want extra for your potatoes or pasta.

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Beef Liver and Onions With White Wine
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

One of the best beef liver recipes I've ever tried!

Course: Main Course
Cuisine: American
Keyword: Beef Liver and Onions
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 ⁄4 cup flour
  • 1 ⁄2 teaspoon salt
  • 1 ⁄8 teaspoon pepper
  • 1 lb beef liver
  • 1 ⁄4-1⁄2 cup butter
  • oil to taste
  • 2 cups thinly sliced onions
  • 1 -2 tablespoon fresh sage minced
  • 1 ⁄2 cup beef stock
  • 1 ⁄4 cup dry white wine
  • 1 tablespoon minced Italian parsley
Instructions
  1. Combine flour, salt and pepper in bag.
  2. Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.
  3. Heat skillet with 2-3 tablespoons of butter and a dash of oil.
  4. Saute the onions on medium heat until tender and glossy. Transfer to side dish and sprinkle with sage, salt and pepper.
  5. Return skillet to high heat, add 3-4 tablespoons butter and dash of oil. Add liver and sear 5 minutes until brown. Inside meat should be slightly pink.
  6. Return onions to pan til heated. Remove liver and onions from pan and plate.
  7. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
  8. Pour over liver and onions, sprinkle with parsley and serve.

 

Enjoy!

Up Next: 

Simple Corn Relish – Easy & Delicious

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Recipe based on one by Gay Gilmore
Photo by Bergy

Olive Garden Chicken Scampi

This Olive Garden Chicken Scampi copycat recipe is perfect! Just as good as Olive Garden. If anything it might be just a little bit better.

 

If you were to pick up some chicken scampi from Olive Garden to do a side-by-side comparison you would see there’s no difference!

This is a major hit with my family and friends.

Many thanks and kudos to the person who did the copycat to this, they were spot on. I always make extra just so I can have leftovers.

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Olive Garden Chicken Scampi
Prep Time
40 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs
 

Be sure and make extra just so you can have leftovers.

Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Chicken Scampi
Servings: 4
Calories: 345 kcal
Ingredients
  • Ingredients
  • White Sauce
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 3 ⁄4 cup milk hot
  • Scampi Sauce
  • 3 tablespoons butter
  • 2 tablespoons garlic crushed
  • 1 ⁄2 teaspoon crushed red pepper flakes
  • 1 tablespoon dried cilantro optional
  • 2 teaspoons Italian seasoning
  • black pepper
  • 3 ⁄4 cup white wine
  • 1 cup chicken broth
  • Remaining Ingredients
  • 1 ⁄2 lb angel hair pasta cooked and drained
  • 2 bell peppers thinly sliced
  • 1 red onion thinly sliced
  • 10 garlic cloves roasted
  • 2 chicken breasts sliced
  • olive oil
Instructions
  1. Directions
  2. For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
  3. For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
  4. Flatten tenders, coat w Wondra flour & brown In a large skillet, in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
  5. Roasted Garlic: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

 

Enjoy!

Up Next:

Crock Pot Chicken a La King

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Recipe based on one by kiwidutch
Photo by DianaEatingRichly

Best Grilled Pork Chops I’ve Ever Had

These are the Best Grilled Pork Chops I’ve ever tasted in my life! They are tender and full of flavor. Everyone loves them.

They thought it was cool not to need ketchup…

It’s simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.

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Best Grilled Pork Chops
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 30 mins
 

These are the absolute best grilled pork chops I've ever stuck a fork in!!!

Course: Main Course
Cuisine: American
Keyword: Best Grilled Pork Chops
Calories: 345 kcal
Ingredients
Ingredients
  • 1 ⁄2 cup water
  • 1 ⁄3 cup light soy sauce
  • 1 ⁄4 cup vegetable oil
  • 3 tablespoons lemon pepper seasoning
  • 2 garlic cloves minced
  • 6 pork loin chops fat removed
Instructions
Directions
  1. In deep bowl mix all marinade ingredients. Marinate the chops for at least 2 hours.
  2. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done.
  3. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side.
  4. DO NOT OVER GRILL, chops will become tough.

Absolutely the best grilled pork chops ever!

Enjoy!

Up Next:

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Kate in Ontario
Photo by Ashley Cuoco