I get asked "what do you eat?" a lot. I know it seriously disappoints people when I respond "nothing special, just healthier versions of old favorites". So, I'm posting one of the old favorites that I changed up.

This is what I'm making my family for dinner tonight, mostaccioli. It's one of my family's favorites and despite changing it up to be healthier, they still absolutely love it. I bolded the items I changed from the original recipe to healthier, lower fat versions.

Mostaccioli

Ingredients

• 8 ounces uncooked WHOLE WHEAT mostaccioli

• 1-1/2 pounds 93% LEAN ground beef

• 1/2 cup chopped onion

• 1 garlic clove, minced

• 1 can (28 ounces) diced tomatoes

• 1 can (8 ounces) tomato sauce

• 1 can (6 ounces) tomato paste

• 1/2 cup Water

• 1 to 1-1/4 teaspoons salt (optional)

• 1/2 teaspoon STEVIA

• 1 teaspoon oregano

• 1 teaspoon dried basil

• 1/8 teaspoon pepper

• 1 bay leaf

• 2 cups (8 ounces) shredded LOW FAT mozzarella cheese

• 1/2 cup grated LOW FAT Parmesan cheese

Directions

• Cook mostaccioli according to package directions; drain and set aside. In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.

• Stir in the tomatoes, tomato sauce and paste, water, salt, sugar, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

• Discard bay leaf. Stir in mostaccioli. Spoon half into a 13-in. x 9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese.

• Cover and bake at 350 ° for 30-35 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 10-12 servings.

I've entered all this into Lose It, and this is the calorie breakdown per serving:

calories: 291

net carbs: 21g

protein: 9.6g

fat: 5.4g

OHH this sounds yummmmO! I am printing this out now.... Thanks babe

OHH this sounds yummmmO! I am printing this out now.... Thanks babe

LOL funny timing, I was just telling J*** about your spinach and chicken casserole and showing him your pics of it a couple minutes ago. It's going to be a dinner here one night this week

Mmmmmm, Mostaccioli. A Chicagoland favorite.

I live in San Antonio and I have to go to a specialty store for Mostaccioli Pasta.

Ground turkey is good too

My nutritionist said any kind of bread, rice, or pasta is dangerous for the band, because it expands it and swells in your stomach and is strictly forbidden. That's why I'm so baffled to see most people on here eating that multiple times a day....but your recipe sounds so yummy!

My nutritionist said any kind of bread, rice, or Pasta is dangerous for the band, because it expands it and swells in your stomach and is strictly forbidden. That's why I'm so baffled to see most people on here eating that multiple times a day....but your recipe sounds so yummy!

It goes to show you how different surgeons and nutritionists have different ideas what works and what doesn't. Mine, ironically, actually recommends healthy whole grain breads and pastas as well as brown rice.

My nutritionist told me some people have problems with bread, pasta, rice but to toast bread and eat healthier bread than the white bread. Whole meal pasta, whole meal rice is perfectly fine if you can eat it with no probs.

I get asked "what do you eat?" a lot. I know it seriously disappoints people when I respond "nothing special' date=' just healthier versions of old favorites". So, I'm posting one of the old favorites that I changed up.

This is what I'm making my family for dinner tonight, mostaccioli. It's one of my family's favorites and despite changing it up to be healthier, they still absolutely love it. I bolded the items I changed from the original recipe to healthier, lower fat versions.

Mostaccioli

Ingredients

• 8 ounces uncooked WHOLE WHEAT mostaccioli

• 1-1/2 pounds 93% LEAN ground beef

• 1/2 cup chopped onion

• 1 garlic clove, minced

• 1 can (28 ounces) diced tomatoes

• 1 can (8 ounces) tomato sauce

• 1 can (6 ounces) tomato paste

• 1/2 cup Water

• 1 to 1-1/4 teaspoons salt (optional)

• 1/2 teaspoon STEVIA

• 1 teaspoon oregano

• 1 teaspoon dried basil

• 1/8 teaspoon pepper

• 1 bay leaf

• 2 cups (8 ounces) shredded LOW FAT mozzarella cheese

• 1/2 cup grated LOW FAT Parmesan cheese

Directions

• Cook mostaccioli according to package directions; drain and set aside. In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.

• Stir in the tomatoes, tomato sauce and paste, water, salt, sugar, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

• Discard bay leaf. Stir in mostaccioli. Spoon half into a 13-in. x 9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese.

• Cover and bake at 350 ° for 30-35 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 10-12 servings.

I've entered all this into Lose It, and this is the calorie breakdown per serving:

calories: 291

net carbs: 21g

protein: 9.6g

fat: 5.4g[/quote']