spaghetti | My Meals are on Wheels

Baked Spaghetti w/ Baked Garlic Knot Rolls

April 13, 2013 at 5:38 PM | Posted in ground turkey, Ronzoni Healthy Harvest Pasta, spaghetti | Leave a comment
Tags: Baking, Beef mince, Bread Crumbs, cook, Cottage Cheese, Dinner, Ronzoni Healthy Harvest, Sour cream, Turkey, Weight Watchers

Today’s Menu: Baked Spaghetti w/ Baked Garlic Knot Rolls

Woke up early this morning and had to turn the heat on, down to 35 degrees! Turned out to be a sunny but cool Spring day. Our grass cutter came around today and cut the grass for the first time this year. Back into the mid 60s Sunday. For dinner tonight a new comfort food; Baked Spaghetti w/ Baked Garlic Knot Bread. First time I tried this and everyone loved it! Plus I lowered the calories and carbs by using reduced and low fat ingredients.

Like most recipes it’s amazing the calories you can cut just by using reduced, low fat, and fat free ingredients. Instead of Ground Beef I used Honeysuckle White Extra Lean Ground Turkey which is a 101 calorie difference, and that’s just one item! I also used Ronzoni Healthy Harvest Whole Grain Spaghetti, Philly Cream Cheese 1/3 Less Fat, Daisy Reduced Sour Cream, and Daisy 2% Cottage Cheese. I also added a few shakes of Frank’s Hot Sauce that I added to the Turkey as it was cooking. All simple replacements that can add up on reducing calories and carbs. The original, from Taste of home, recipe serves 12, I cut in half to serve 6.

To prepare it in a large skillet, cook the Ground Turkey and Onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, Frank’s Red Hot Sauce, mushrooms, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Meanwhile, cook the spaghetti according to package directions; drain. In a small bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of spaghetti in a greased 2-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the Turkey mixture. Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer until heated through. The bread crumbs provide a nice crunchy topping and the taste is delicious! Another keeper recipe! I left the website link original recipe from Taste of Home at the end of the post. I served with Walmart Bakery Garlic Knot Rolls that I baked. For dessert later a Weight Watchers Vanilla and Chocolate Swirl Ice Cream Cone.

Baked Spaghetti

Fresh from the oven!

Ingredients
2 pounds ground beef
2 medium onions, chopped
2 cans (one 15 ounces, one 8 ounces) tomato sauce
1 can (8 ounces) sliced mushrooms, drained
1 teaspoon garlic powder
1 teaspoon dried oregano
2 packages (7 ounces each) uncooked spaghetti
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) 4% cottage cheese
1/2 cup sour cream
2 tablespoons minced chives
1/4 cup dry bread crumbs
1-1/2 teaspoons butter, melted

Directions
*In a large skillet, cook beef and onions over medium heat until meat
is no longer pink; drain. Add the tomato sauce, mushrooms, garlic
powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered,
for 15 minutes, stirring occasionally.
*Meanwhile, cook the spaghetti according to package directions; drain.
In a small bowl, combine the cream cheese, cottage cheese, sour
cream and chives; beat well. Place half of spaghetti in a greased
4-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.
*Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer until heated through.

Yield: 12 servings.
Nutrition Facts: 1 serving (1 cup) equals 378 calories, 20 g fat (10 g saturated fat), 87 mg cholesterol, 586 mg sodium, 23 g carbohydrate, 2 g fiber, 25 g protein.

http://www.tasteofhome.com/Recipes/Baked-Spaghetti-2/Print

Skyline Chili – Green 3-Way this Sunday

March 16, 2013 at 9:48 AM | Posted in cheese, chili, spaghetti | Leave a comment
Tags: Northern Ireland, Ohio, Patrick, Saint Patrick's Day, Skyline Chili, St. Patrick's Day, United States

I had to pass this ad from Skyline Chili, a local favorite here in Ohio, along. Green Spaghetti to celebrate St. Patrick’s Day! I may have to try this!

Skyline Chili invites you to celebrate St. Patrick’s Day with friends and family by enjoying a Green 3-Way this Sunday, March 17 ONLY. All 3, 4, and 5-Ways ordered on March 17 can be ordered as a “Green Way!”

Visit your neighborhood Skyline on St. Patrick’s Day and join the celebration.

Available March 17, 2013 ONLY at participating locations. While supplies last.

http://www.skylinechili.com/

A Little History of: Cincinnati Chili

March 5, 2013 at 5:46 PM | Posted in chili, Hot Dogs, Skyline Chili, spaghetti | 2 Comments
Tags: Cincinnati, Cincinnati chili, Gold Star Chili, Nicholas Lambrinides, Ohio, Ohio River, Skyline Chili, Spaghetti

Cincinnati chili (or “Cincinnati-style chili”) is a regional style of chili con carne characterized by the use of seasonings such as

A Cincinnati chili 4-way with oyster crackers

cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne. While served in many regular restaurants, it is most often associated with several restaurant chains, such as Empress Chili, Skyline Chili, Gold Star Chili, Camp Washington Chili and Dixie Chili. Restaurant locations are found pervasively in greater Cincinnati with franchise locations also throughout Ohio and in Kentucky, Indiana, and Florida. Restaurants that feature Cincinnati chili are frequently called “chili parlors”.
According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates “Chilifest” at Yeatman’s Cove on the Ohio River, with food and entertainment.

Ordering Cincinnati chili is based on this ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans. The number before the “way” of the chili determines which ingredients are included in each chili order. Thus, customers can order a:

Bowl: chili in a bowl
Two-way: chili and spaghetti
Three-way: chili, spaghetti, and cheese
Four-way: chili, spaghetti, cheese, and onions
Five-way: chili, spaghetti, cheese, onions, and beans
and optionally, the:
Four-way bean: chili, spaghetti, cheese, and beans (beans substituted for the onions)
The preceding basic menu is entirely traditional. Some chili parlors have altered the traditional menu method, declaring on their menus that a Four-way is chili, spaghetti, cheese, and either onions or beans. Other parlors have added ingredients to the traditional mix. For example, Dixie Chili offers a “Six-way” with the addition of garlic. Oyster crackers are usually served with Cincinnati chili, and a mild hot sauce is frequently used as an optional topping.
When served on a Coney style hot dog, dubbed the “Cheese Coney“, the chili is also topped with grated cheddar cheese. The default coney also includes mustard and a small amount of onion.

Cincinnati chili seems to have originated with one or more immigrant restaurateurs from Macedonia who were trying to broaden their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff began serving the chili in 1922 at their hot dog stand, next to a burlesque theater called the Empress, after which their Empress chili parlor took its name. Tom Kiradjieff invented the style by modifying a traditional stew and serving it over hot dogs and spaghetti. The style has since been copied and modified by many other restaurant proprietors.
Empress was the main chili parlor in Cincinnati until 1949, when a former Empress employee and Greek immigrant, Nicholas Lambrinides, started another chili restaurant called Skyline Chili. Gold Star Chili came along in 1965, started by the four Daoud brothers who were originally from Jordan.

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

December 16, 2012 at 6:14 PM | Posted in Kraft Cheese, Skyline Chili, spaghetti | Leave a comment
Tags: Baking and Confections, Cheese, cook, Crackers, Food, Home, Skyline, Skyline Chili

Today’s Menu; Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

Another one of those days where I didn’t want a big meal but I wanted hot and hearty meal that didn’t take much effort to prepare. So I went with my favorite microwave meal, Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers! They sell it packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those still watching calories and carbs. It comes with Spaghetti topped with Skyline Chili. You add the Cheese to make it a 3 Way. I used Kraft 2% Shredded Sharp Cheese and also had a side of Skyline Oyster Crackers. Overall it was just over 400 calories and 33 carbs. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn while watching the Survivor Finale tonight.

Kitchen Hints of the Day!

December 15, 2012 at 12:58 PM | Posted in diabetes friendly, Ronzoni Healthy Harvest Pasta, spaghetti, Turkey meatballs | Leave a comment
Tags: Business, Food and Related Products, Grandma, Pasta, Spaghetti with meatballs, Sugar, Sweeteners, Wine tasting descriptors

When eating pasta, try to balance the meal with some protein to allow for balanced blood sugar levels. Maybe that’s why Grandma always made spaghetti and meatballs.

Hint 2 of the Day!

If you insert a small piece of cracked ice into the center of your meatballs before browning them, they will be moister. But be careful you’ll need to experiment to make sure the centers don’t remain raw. Cut open a meatball and check the doneness to determine the proper browning time.

Spaghetti and Turkey Meatballs w/ Baked Parm Toast

November 28, 2012 at 6:35 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta, spaghetti, Turkey meatballs, Whole wheat pasta | 1 Comment
Tags: Calorie, Dietary fiber, Dietary Reference Intake, Dinner, Food, Olive oil, Saturated fat, Serving size, Trans fat, Turkey

Today’s Menu: Spaghetti and Turkey Meatballs w/ Baked Parm Toast

It was SpaghettiI and Meatballs tonight ! used Ronzoni Healthy Harvest Whole Wheat Spaghetti along with Honeysuckle White Turkey Meatballs. Topped everything with Kraft Shredded Parmesan Cheese and Bella Vita Low Carb Pasta Sauce (Meat Flavored). Along with the great taste the Sauce is only 70 Calories and 6 Carbs! At the end of the post I left the product description for the Ronzoni Spaghetti and the Bella Vita Pasta Sauce.

I also had healthy Life Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter and then sprinkled with Shredded Parm Cheese. Then I baked it at 350 degrees for 7 minutes. Makes an quick and easy way for a side of Bread for Pasta Dishes. For dessert/snack a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Ronzoni Healthy Harvest Nutrition

Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?

People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and diabetes. Fiber also prevents constipation, hemorrhoids and diverticulosis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.

Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.

Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.

Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.

The 2005 Dietary Guidelines for Americans recommends everyone consume 14 g of fiber for every 1000 calories. Ronzoni Healthy Harvest is an excellent source of fiber, with 5-6 grams of fiber in every 2 oz. serving. Fiber is an integral part of your everyday diet, and RONZONI HEALTHY HARVEST pasta, as an excellent source, is a perfect solution to get more of it onto your family’s plate!

Whole Grain Spaghetti

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7

Amount Per Serving

Calories 180 Calories from Fat 10

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrates 41g 14%

Dietary Fiber 6g 23%

Sugars <1g

Protein 7g

http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006502

Bella Vita
Low Carb Pasta Sauces
Bella Vita (Italian for “Beautiful Life”) is made from succulent, vine-ripened sweet plum tomatoes, and is simmered in extra virgin olive oil.

Bella Vita sauces have only 4g net carbs per serving, are cholesterol free and are OU Kosher Pareve. Now you can enjoy healthy, all natural, low carb pasta dishes with plenty of pleasure…and none of the guilt. Now that’s a beautiful life!

Bella Vita
Low Carb Pasta Sauce, Meat Flavored
26 oz.
Nutrition Facts
Serving Size: 1/2 Cup (125g)
Servings Per Container: about 6

Amount
Per Serving % Daily
Value*

Total Calories 70

Calories From Fat 50

Total Fat 5g 8%

Saturated Fat 1g 4%

Trans Fat 0 g

Cholesterol 0mg

Sodium 590mg 25%

Total Carbohydrates 6g 2%

Dietary Fiber 2g 7%

Sugars 1g

One of America’s Favorites – Spaghetti

September 24, 2012 at 10:14 AM | Posted in pasta, spaghetti | Leave a comment
Tags: Buca di Beppo, Carbonara, Italian cuisine, Italy, Parmesan, Pasta, Pecorino Romano, Spaghetti

Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is

Spaghetti hung to dry

made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces.

Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine”.

Pasta in the West may first have been worked to long, thin forms in Southern Italy around the 12th century. The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.

In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of extremely soggy noodles and a tomato sauce diluted with broth) and it wasn’t until decades later that it came to be prepared with garlic or peppers. Canned spaghetti, kits for making spaghetti and spaghetti with meatballs became popular, and the dish has become a staple in the U.S.

Spaghetti is cooked in a large pot of salted, boiling water then drained in a colander (scolapasta in Italian).

In Italy, spaghetti is generally cooked al dente (Italian for to the tooth), just fully cooked and still firm. Outside Italy, spaghetti is sometimes cooked to a much softer consistency.

Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghetti (both of which may be called angel hair spaghetti in English) which take less time to cook.

An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano

Italian spaghetti and bread

and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often added. It is also sometimes served with chili.

Consumption of spaghetti in Italy doubled from 14 kilograms (30.9 lb) before World War II to 28 kilograms (61.7 lb) by 1955. By that year, Italy produced 1,432,990 tons of spaghetti, of which 74,000 was exported, and had a production capacity of 3 million tons.

The world record for largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a Buca di Beppo restaurant in Garden Grove, California, successfully filled a swimming pool with more than 13,780 pounds (6,251 kg) of pasta.

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

August 16, 2012 at 6:00 PM | Posted in chili, Kraft Cheese, pasta, Skyline Chili, spaghetti | Leave a comment
Tags: Barack Obama, Cheese, Cincinnati, Cincinnati chili, Microwave, Ohio, Skyline, Skyline Chili

Today’s Menu; Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

A really laid back day today. Just wasn’t feeling up to par, allergies I believe. I really didn’t want to have to put much effort into preparing dinner so I went the very easy route of the Microwave! I went with the Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers! They now sell it packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those still watching calories and carbs. It comes with Spaghetti topped with that wonderful Skyline Chili. You add the Cheese to make it a 3 Way. I grated a block of Kraft 2% Sharp Cheese for a topping for my Chili and also had a half serving of Skyline Oyster Crackers. Overall it was just over 400 calories and 33 carbs. I left a little history of my favorite Chili Spaghetti/Coney place here in the Cincinnati area at the end of the post. For dessert later a Jello Sugar Free Dark Cherry Jello.

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

August 6, 2012 at 5:09 PM | Posted in Kraft Cheese, Skyline Chili, spaghetti, spices and herbs | Leave a comment
Tags: Cincinnati, Cincinnati chili, Crosstown Shootout, Gold Star Chili, Nicholas Lambrinides, Ohio, Skyline, Skyline Chili

Today’s Menu; Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers
The day consisted of cleaning the outdoor shed and then moving inside to clean and organize 2 closets. I really didn’t want to have to put much effort into preparing dinner so I went the very easy route of the Microwave! I went with the Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers! They now sell it packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those still watching calories and carbs. It comes with Spaghetti topped with that wonderful Skyline Chili. You add the Cheese to make it a 3 Way. I grated a block of Kraft 2% Sharp Cheese for a topping for my Chili and also had a half serving of Skyline Oyster Crackers. Overall it was just over 400 calories and 33 carbs. I left a little history of my favorite Chili Spaghetti/Coney place here in the Cincinnati area at the end of the post. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Skyline Chili

Skyline Chili is a chain of chili restaurants based in Cincinnati, Ohio. Founded in 1949 by Greek immigrant Nicholas Lambrinides, Skyline Chili is named for the view of Cincinnati’s skyline that Lambrinides could see from his first restaurant (which has since been demolished), opened in the section of town now known as Price Hill. It is also the “official chili” of many local professional sports teams and venues, including the Cincinnati Reds, Columbus Blue Jackets and the Kings Island theme park, and also sponsors the Crosstown Shootout, an annual men’s college basketball rivalry game between the city’s two NCAA Division I teams, Cincinnati and Xavier.

In 1912, Nicholas Lambrinides immigrated to Cincinnati from Kastoria, Greece, and brought his favorite family recipes with him. To save up the money to bring his wife to America as well, he first worked as a cook for a railroad crew and in a hotel kitchen, then opened a short-order diner. After nearly a decade, his wife was able to join him in Cincinnati and they raised five sons.

By World War II, Lambrinides was working as a chef for the original Empress Chili restaurant, where he continued to tinker with a recipe which he had been developing for years. In 1949, he and three of his sons opened their own place on Glenway Avenue, near the top of a steep hill (Price’s or Price Hill). That diner was located at the intersection of what is now Quebec and Glenway Avenue. The owners named it Skyline Chili for its panoramic view of downtown Cincinnati. After some local resistance in the predominantly Roman Catholic neighborhood Skyline developed a large and devoted following – especially on Thursdays and Saturdays, which immediately preceded and proceeded meatless Fridays.

The family opened a second restaurant in 1953 and the growth of the business accelerated in the 1960s; by the end of the century, there were 110 Skyline restaurants, mostly in Ohio, but with additional establishments in other states including Kentucky, Indiana, and Florida.
Skyline Cheese Coney
Lambrinides died in 1962 at the age of 82, but his sons continued to operate and expand the company. They retained the original recipe unchanged, though. According to William Lambrinides, “Dad always said, ‘Don’t change a thing with the recipe – don’t add anything, don’t take out anything, it’s perfect the way it is’.” As a result, Skyline’s version has largely become synonymous with “Cincinnati-style chili“. In 1998, the company was sold to Fleet Equity Partners, a New England investment firm, which promised not to change the recipe (which they reportedly keep locked in a safe).

Skyline Chili is unique in that it is not chili con carne, the meat dish that originated in (and is the state dish of) Texas. Instead, Cincinnati-style chili is a sauce usually used over spaghetti or hot dogs, containing a unique spice blend that gives it a very distinct taste. Officially, the recipe for Skyline Chili is a well-kept family secret among Lambrinides’ surviving children. However, many Skyline patrons and Cincinnatians believe that the unique taste of Skyline Chili comes from chocolate and cinnamon, spices common in Greek cuisine’s meat dishes. The general recipe is not unique to Skyline — “Cincinnati-style” chili is sold by several chili parlors in the area including Empress, Dixie, Gold Star Chili, Camp Washington, Dawson’s School House of Chili, and other chili parlors.

Skyline’s menu includes their signature dishes: cheese coneys (a hot dog topped with Skyline Chili, mustard, onions, and cheese), and 3-ways (spaghetti topped with Skyline Chili and cheese; 4-ways (choice of beans or onions added), and 5-ways (beans and onions both added). Additional menu items include burritos made with Skyline Chili, classic and Greek-style salads, french fries, and baked potatoes topped with Skyline Chili. To accommodate patrons who follow a low carbohydrate diet, Skyline has recently offered low-carb options such as a “coney bowl”—a cheese coney without the bun, and also now serves vegetarian options, using beans and rice in place of chili in many of its dishes.

http://skylinechili.com/

Skyline 3 Way tonight!

March 3, 2012 at 6:38 PM | Posted in chili, diabetes, diabetes friendly, Food, spaghetti, spices and herbs | Leave a comment
Tags: Cincinnati, Cincinnati chili, Crosstown Shootout, Gold Star Chili, Kastoria, Nicholas Lambrinides, Skyline, Skyline Chili

Today’s Menu; Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

It’s been forever and a day since I’ve had a Skyline 3 Way, and it was worth the wait! If your from the Cincinnati area you know Chili Spaghetti is a way of life around here. The Chili Wars have been raging around here for a long time. I’ve always been a Skyline Chili man myself. Just something about their recipe. A little spicy with a hint of sweet and loaded with spices. The recipe remains a top secret and probaly will be forever. When I was diagnosed with Diabetes2 I changed my diet and eating habits and through a lot of work I finally reversed my Diabetes2 and off all medication for it. i’ve been off it for a while now and had my first Domino’s Pizza back in January so I thought now it’s time for my first Skyline 3 Way! They now sell it packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those stll watching calories and carbs. It comes with Spaghetti topped with that wonderful Skyline Chili. You add the Cheese to make it a 3 Way. I used Kraft 2% Shredded Sharp Cheese and also had a side of Skyline Oyster Crackers. Overall it was just over 400 calories and 33 carbs. For dessert later a bowl of Breyer’s Carb Smart Vanilla ice Cream topped with Del Monte No Sugar Added Sliced Peaches. Below i left a little info and history about Skyline Chili.

A 4-way with onions and oyster crackers from Skyline.

Skyline Chili

Skyline Cheese Coney

Lambrinides died in 1962 at the age of 82, but his sons continued to operate and expand the company. They retained the original recipe unchanged, though. According to William Lambrinides, “Dad always said, ‘Don’t change a thing with the recipe – don’t add anything, don’t take out anything, it’s perfect the way it is’.” As a result, Skyline’s version has largely become synonymous with “Cincinnati-style chili“. In 1998, the company was sold to Fleet Equity Partners, a New England investment firm, which promised not to change the recipe (which they reportedly keep locked in a safe).

http://skylinechili.com/