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Old 08-10-2004, 05:49 PM   #1
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The BEST lasagna/Baked Ziti recipe... yes, with Dreamfield's

Okay... I've made this once a month for the past 3 months LOL (Yes, :blush: THAT time of the month) anyway... It's awesome and thought I still don't know how Dreamfield's does it... I still lose when I eat it...

Dreamfields Baked Ziti YUMMM and the pan lasts me 4 days...

3/4 box Dreamfields penne
1 lb hamburger meat
1 jar Ragu Light sauce
40 pepperoni slices
4 cups of mozzerella cheese
1 large container of cottage cheese
1 large container of Philly "whipped" garlic and herb cream cheese
1/2 cup parmesan cheese
1 can of mushrooms

I mix the cottage cheese (small curd, you could also use ricotta, I just don't like it) and the cream cheese and the parm cheese and 1 cup of the mozzerella in a bowl...

Boil the pasta
Cook hamburger and drain, add ragu light and mushrooms
Line the bottom of a 13x9 inch pan with pepperoni then spoon on about 1/4 of the "cheese" mixture...
Spoon about 1/2 of the hamburger mixture on
Add a layer of cooked pasta
Add a layer of 1 cup of just mozz cheese
Repeat, pepperoni, cheese mixture, hamburger mixture, rest of pasta....
add rest of cheese mixture, rest of meat mixture, rest of your mixtures and top with the rest (2 cups) of mozz cheese....
top with pepperoni slices to make the top look like pizza

Cover and bake at 350 for about 15 minutes
Then uncover until top is golden brown (may have to put on broil for just a minute or so)

It's kind of like a combination between pizza and lasagna and it's absolutely delicious... The pan lasts me for about 4 days... and I still lose weight on the Dreamfield's... the stuff is amazing.
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Old 08-10-2004, 06:48 PM   #2
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This sounds great!! I love Dreamfields!
Thanks for the recipe.

PS.
Nice to see a Bucs Fan!
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Old 08-10-2004, 08:12 PM   #3
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geesh Brandy you aren't a Bucs fan are ya???

I still haven't gotten up enough nerve to try Dreamsfield but I've been dreaming about it. I will write the recipe down for when I do.
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Old 08-11-2004, 04:13 AM   #4
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Be careful using the whipped, flavored cream cheeses. They tend to have more than double the carbs of plain brick cream cheese.
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Old 08-11-2004, 05:22 AM   #5
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I don't have mastercook reinstalled, but here's a general rundown of the carbs in that:

3/4 box Dreamfields penne (8 servings per box @ 5g net per = 35g net carbs)
1 lb hamburger meat
1 jar Ragu Light sauce (7 servings per jar @ 5g net ea = 35g net carbs)
40 pepperoni slices (@1.17g carbs per 15 slices = 3.25g carbs)
4 cups of mozzerella cheese (12oz = 9.5g carbs)
1 large container of cottage cheese (16oz? = 11g carbs)
1 large container of Philly "whipped" garlic and herb cream cheese (8oz = 8g carbs)
1/2 cup parmesan cheese (1.5g carbs)
1 can of mushrooms (4oz? 2g carbs)

Rough total net carbs: 105.25g carbs
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Old 08-11-2004, 04:35 PM   #6
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The Kraft site doesn't list the soft cream cheese with herbs, but they have the one with garden veggies and it's got 14 carbs per 8 ounces and I'm pretty sure that the one with chives and green onion has 16 per 8 ounces. I'm guessing that the herb flavor has somewhere in the same range.
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Old 08-12-2004, 04:01 AM   #7
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this sounds great, BJs sells a 6 pack of the dreamfields pasta now, so I got it but have not cooked it yet. But you say you eat if for 4 days, somewhere I read that if you reheat it it will lose its effectiveness to be low carb? Is this right? Ihave made the pasta but only enough for one day as I was afraid to reheat any leftovers.. anyone have any thoughts on this? I would be a great time saver to make extra even to freeze for a night when you are to busy to cook.
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Old 08-12-2004, 04:16 AM   #8
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[COLOR=darkblue]This is just my opinion and if it works for some that is fine BUT I would never cook Dreamfield's Pasta then bake it.
The box and website specifically says to NOT overcook. From what I have read if you over cook you take the protective coating off and therefore you are eating all the carbs.
Susie[/COLOR]
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Old 08-12-2004, 04:59 AM   #9
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Quote:
Originally posted by susies1955
[COLOR=darkblue]This is just my opinion and if it works for some that is fine BUT I would never cook Dreamfield's Pasta then bake it.
The box and website specifically says to NOT overcook. From what I have read if you over cook you take the protective coating off and therefore you are eating all the carbs.
Susie[/COLOR]
I don't understand the protective coating idea. Where do you go to get this information? How could it tolerate the digestive process? The protective coating is the tasty part of the pasta? As far as overcooking, all pasta says that. Do they give a special warning not to over cook, and that it will loose its low carb count?
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Old 08-12-2004, 05:12 AM   #10
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[COLOR=darkblue]These are things I have read on line on various forums and newsgroups.
The Dreamsfield site does say not to overcook and you may be right in that it is just what every pasta says.
I have contacted Dreamfield to see what they have to say about it.
You certainly can't believe everything you read.

I will get back to you,
Susie [/COLOR]
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Old 08-12-2004, 10:04 AM   #11
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I'm not sure about the overcook thing. I checked the pasta boxes at the grocery store and all of them say "Do not overcook"... I think it could just be a cooking tip instead of a dietary warning.
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Old 08-12-2004, 10:18 AM   #12
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Phone call back from Dreamfields's

[COLOR=darkblue]Here is what I 've heard so far from Dreamfields:
I emailed Dreamfields and they didn't email so I called. They were only taking messages so I left one and low and behold she called me right back in a matter of minutes.
I explained to her my and other peoples concerns of boiling the pasta and then baking it for a recipe and possibly having the carbs become unprotected in some way. She told me that they were going to investigate the matter.
I asked her if anyone else had asked about it and she said no. She also stated that the "do no overcook" was a standard remark that all pastas have on there boxes. So thanks Criosa and cjack.
She said she would contact me by email when they have investigated further to let me know what they found out.
A very nice lady.
I'm not sure now that if it affects people or not.
I know that I get reports from people saying that there sugar levels remain very stable and others say that it made there levels jump up high. The one's that it goes up with are those who are diabetic and/or insulin resistant.
I admit I don't know very much about anything of this nature but just trying to be an informed consumer.
I will pass along anything I find out.
Do I hope that you can boil and bake with no problem. OF COURSE? ,
Susie [/COLOR]
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Old 08-12-2004, 02:12 PM   #13
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Do any of you know if you could just whip regular cream cheese and add herbs? Have ment to ask this about cream cheese before but kept forgetting!
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Old 08-12-2004, 03:11 PM   #14
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On one of the Dreamfields threads, someone else asked if it was o.k. to microwave the leftover pasta, and Dreamfields said that was fine. I don't think that this method would hurt the protective coating. But Well Heck, who am I.
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Old 08-12-2004, 04:06 PM   #15
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Sure you could, KLO1. And, you don't need to whip it. Just blend it well with whatever you're using it in. I used to use the soft cream cheese with chives and green onions until I found out how many carbs it has. Now I just use plain brick cream cheese and add some freeze-dried chives and some chopped green onion and it tastes just as good. Cheaper too.
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Old 08-13-2004, 08:30 PM   #16
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Great, I never did use all of those tubs of cream cheese. Ended up throwing them out, growing things if you know what I mean! Block cream cheese is much easier for me to use, DH will eat what I don't hide!
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Old 08-14-2004, 06:44 AM   #17
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Dreamfield's

Hi everyone. I just wanted to say that I ate Dreamfield's spaghetti last evening, with meatballs, and a little tomato sauce and this morning I was down a pound. I am hoping that this means Dreamfield's won't make me gain or stall. Keeping my fingers crossed.

I'm going to try to make lasagna with my Dreamfield's penne pasta for another day this week. The recipe sounds good, but I plan to make my own variation, not using pepperoni.
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Old 08-15-2004, 03:55 PM   #18
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FYI.....I emailed Dreamfields and asked them about the reheating thing....they emailed me back and said there was no truth to the rumor about reheating the pasta and it not being low carb anymore. They said the "do not overcook" is standard when cooking ANY pasta. Just thought you might want to know.....
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