Spaghetti surprise and Margarita Chicken recipe

Spaghetti Surprise Recipe

16 ounces spaghetti
Italian seasoning
1 pound hamburger
1 (26 ounce) can spaghetti sauce with mushrooms
1 (6-7 ounce) can peas, drained
Cheddar cheese, shredded

Preheat oven to 400 degrees F.

Cook spaghetti according to package directions.

In a Dutch oven, fry the meat and add in spaghetti sauce and Italian seasoning to taste. Let simmer while spaghetti is cooking; stirring occasionally. Drain the spaghetti and add back into Dutch oven along with the meat and spaghetti sauce; add peas; add on top shredded Cheddar cheese (amount to liking); put in 400 degree F oven for 20 minutes or until cheese is melted.

Serves 6-8.


1/2 cup frozen nonalcoholic margarita mix, thawed
3 tablespoons
freshly squeezed lime juice
1 clove garlic - crushed (or more)
3 pounds broiler or fryer chicken , cut up or 1 1/2 pounds
skinless boneless chicken breast halves
Coarse salt

Mix margarita mix, lime juice, and garlic in a large resealable freezer plastic bag. Add chicken to bag. Seal and turn a few times to coat chicken. Refrigerate, turning bag occasionally. Marinate at least 1 hour, but no longer than 24 hours. Remove chicken from bag and reserve marinade.

Place chicken on grill skin side up. Brush with marinade and sprinkle with some salt. Cover grill with lid and grill 5 to 6 inches from medium heat for 15 minutes.

Turn chicken, brush with remaining marinade and sprinkle with more salt. Cover and grill 20 to 40 minutes longer until chicken tests are done. 

Serves 6. Per Serving (1 boneless, skinless chicken breast): 128 Calories; 1g Fat (10.5% calories from fat); 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 74mg Sodium

Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit