I know its been a while since I posted a recipe. That's what happens when you fall off the "eating right" wagon. But, I am now back on track and have loads of recipes to share. Not sure if I will be able to post them all today, but I hope to get a few up here for your enjoyment.
The first, Crab & Corn Pasta. I got this off of the WW website and it was delish AND easy (my kind of meal)! My only complaint is that it was a bit to oniony for my tastes. So, next time, I plan on cutting back on the onion and maybe letting them cook a little longer so they get a little sweeter.
Crab & Corn Pasta
Serves: 4
Points: 8
Ingredients:
6 oz uncooked penne
1 Tbsp vegetable oil
1 medium sweet red pepper(s), seeded and thinly sliced
2 medium onion(s), sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
10 oz frozen corn kernels, thawed
6 oz canned crabmeat, drained
1 tsp dried basil
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp grated Parmesan cheese
2 Tbsp parsley, chopped
Instructions:
1.) Cook the penne according to package directions; drain and keep warm.
2.) In a large nonstick saucepan, heat the oil. Sauté bell pepper and onions until softened, about 5 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Gradually stir in milk; bring to a boil and cook, stirring constantly, 1-2 minutes. Stir in corn, crabmeat, basil, salt and pepper. Remove from the heat; stir in penne. Reheat 2-3 minutes and serve, sprinkled with cheese and parsley.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Sunday, September 26, 2010
Monday, March 22, 2010
Shrimp and Soba Salad
This tasty Japanese dish can be served either cold or at room temperature. Its great for a summer night's meal or to bring to a potluck dinner!
When I first made this, I doubled the recipe however, I trippled the dressing because I thought it needed it. But now, I am thinking that the amount of dressing suggested gave it enough flavor.
Shrimp and Soba Salad
Serves: 4
Points: 6
Ingredients
1 tbsp mirin
1 tbsp seasoned rice vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sugar
1 tsp Asian (dark) sesame oil
1 tsp minced peeled fresh ginger
1 clove garlic, minced
1/2 pound soba noodles (if you can't find soba noodles, use whole wheat spaghetti)
4 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1/4 pound fresh snow peas, trimmed and cut diagonally in half
3/4 pound large shrimp, peeled and deveined
Instructions
1) To make the dressing, whisk the mirin, vinegar, soy sauce, sugar, sesame oil, ginger, and garlic in a small bowl until blended, set aside.
2) Bring a large pot of water to a boil. Add the noodles and cook until just tender. With a strainer or tongs, transfer the noodles to a large bowl of cold water to cool. Drain. Reserve the cooking liquid.
3) Transfer the drained noodles to a large bowl. Stir in the scallions and the carrot; set aside.
4) Return the cooking liquid to a boil. Add the snow peas and boil just until bright green and almost tender, about 2 minutes. Transfer the snow peas to a colander with a slotted spoon; rinse under cold water and drain. Add the snow peas to the bowl with the noodles.
5) Cook the shrimp in the same pot of boiling water until just pink, about 3 minutes; drain. Rinse the shrimp under cold water; drain and transfer to the bowl with the noodle mixture. Toss the salad with the dressing to coat well. Serve at room temperature or chilled.
When I first made this, I doubled the recipe however, I trippled the dressing because I thought it needed it. But now, I am thinking that the amount of dressing suggested gave it enough flavor.
Shrimp and Soba Salad
Serves: 4
Points: 6
Ingredients
1 tbsp mirin
1 tbsp seasoned rice vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sugar
1 tsp Asian (dark) sesame oil
1 tsp minced peeled fresh ginger
1 clove garlic, minced
1/2 pound soba noodles (if you can't find soba noodles, use whole wheat spaghetti)
4 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1/4 pound fresh snow peas, trimmed and cut diagonally in half
3/4 pound large shrimp, peeled and deveined
Instructions
1) To make the dressing, whisk the mirin, vinegar, soy sauce, sugar, sesame oil, ginger, and garlic in a small bowl until blended, set aside.
2) Bring a large pot of water to a boil. Add the noodles and cook until just tender. With a strainer or tongs, transfer the noodles to a large bowl of cold water to cool. Drain. Reserve the cooking liquid.
3) Transfer the drained noodles to a large bowl. Stir in the scallions and the carrot; set aside.
4) Return the cooking liquid to a boil. Add the snow peas and boil just until bright green and almost tender, about 2 minutes. Transfer the snow peas to a colander with a slotted spoon; rinse under cold water and drain. Add the snow peas to the bowl with the noodles.
5) Cook the shrimp in the same pot of boiling water until just pink, about 3 minutes; drain. Rinse the shrimp under cold water; drain and transfer to the bowl with the noodle mixture. Toss the salad with the dressing to coat well. Serve at room temperature or chilled.
Friday, January 29, 2010
Italian Skillet Chicken
This recipe was also found in a WW cookbook ("Turnaround"). This was very tasty. Add a cup of cooked whole wheat pasta (2 oz dry) to each serving and add 3 points per serving. Basically, what I did was cook 8 oz dry of whole wheat pasta then tossed it all together when done and split into 4 servings.
Italian Skillet-Chicken
Serves: 4
Points: 3 (6 with the pasta as mentioned above)
Ingredients
2 tsp olive oil
2 onions, chopped
1 carrot, chopped
1 celery stalk, sliced
3/4 pound boneless, skinless chicken breast cut into strips
1 (14 1/2 oz can) crushed tomatoes
1 tbsp chopped fresh basil (or 1 tsp dried)
1/2 tsp salt
1/4 tsp freshly ground pepper
Instructions
1) Heat the oil in a large nonstick skillet over medium-hig heat. Add the onions, carrot and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes.
Italian Skillet-Chicken
Serves: 4
Points: 3 (6 with the pasta as mentioned above)
Ingredients
2 tsp olive oil
2 onions, chopped
1 carrot, chopped
1 celery stalk, sliced
3/4 pound boneless, skinless chicken breast cut into strips
1 (14 1/2 oz can) crushed tomatoes
1 tbsp chopped fresh basil (or 1 tsp dried)
1/2 tsp salt
1/4 tsp freshly ground pepper
Instructions
1) Heat the oil in a large nonstick skillet over medium-hig heat. Add the onions, carrot and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes.
Friday, January 22, 2010
Hamburger & Sausage Soup
A friend of mine posted this on her facebook page. It sounded so good, I just have to try it. We will be having this tomorrow night. Soup & Salad night for us!
Hamburger & Sausage Soup
Serves: about 10 (1 cup servings)
Points: 4 (more or less depending on the number of servings)
Ingredients
1 pound ground beef (I use extra lean)
1 pound Turkey Keilbasa, sliced
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground basil
1 envelope onion soup, dry mix
6 cups boiling water
1 (14.5 oz) can diced tomatoes
1 tbsp low-sodium soy sauce
1/2 cup celery
2 cups sliced carrots
1 cup uncooked whole wheat pasta
Instructions
1) Brown ground beef and sausage in pan. Place in slow cooker.
2) Add salt, oregano, basil, and onion soup mix to the cooker.
3) Stir in boiling water, tomatoes and soy sauce.
4) Add celery and carrots.
5) Cover and cook on low for 8 hours.
6) One hour before end of cooking time, stir in dry macaroni.
Hamburger & Sausage Soup
Serves: about 10 (1 cup servings)
Points: 4 (more or less depending on the number of servings)
Ingredients
1 pound ground beef (I use extra lean)
1 pound Turkey Keilbasa, sliced
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground basil
1 envelope onion soup, dry mix
6 cups boiling water
1 (14.5 oz) can diced tomatoes
1 tbsp low-sodium soy sauce
1/2 cup celery
2 cups sliced carrots
1 cup uncooked whole wheat pasta
Instructions
1) Brown ground beef and sausage in pan. Place in slow cooker.
2) Add salt, oregano, basil, and onion soup mix to the cooker.
3) Stir in boiling water, tomatoes and soy sauce.
4) Add celery and carrots.
5) Cover and cook on low for 8 hours.
6) One hour before end of cooking time, stir in dry macaroni.
Bacon Mac & Cheese
A friend of mine put this on her blog. She got it from Cooking Light Magazine. I made this last night and it was totally delish! My husband ate more than HALF of the entire casserole!
It is fairly high in points based on the serving and I know that it can be lightened up even more. But I think sometimes, its just worth spending a few extra points for the taste. The "real" cheese really helps the flavor and consistancy!
Bacon Mac & Cheese
Serves: 6
Points: 9
Ingredients
3 1/4 teaspoons salt, divided
12 ounces strozzapreti or penne pasta (I actually used elbows)
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled
Cooking spray
Instructions
1. Preheat broiler.
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°.
4. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss.
5. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes. (keep a close eye, because it took less than 7 minutes for me!)
Nutritional Facts
Calories 399;
Fat: 13.8g;
Fiber: 2g;
Weight Watcher Points-9
It is fairly high in points based on the serving and I know that it can be lightened up even more. But I think sometimes, its just worth spending a few extra points for the taste. The "real" cheese really helps the flavor and consistancy!
Bacon Mac & Cheese
Serves: 6
Points: 9
Ingredients
3 1/4 teaspoons salt, divided
12 ounces strozzapreti or penne pasta (I actually used elbows)
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled
Cooking spray
Instructions
1. Preheat broiler.
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°.
4. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss.
5. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes. (keep a close eye, because it took less than 7 minutes for me!)
Nutritional Facts
Calories 399;
Fat: 13.8g;
Fiber: 2g;
Weight Watcher Points-9
Wednesday, August 12, 2009
Baked Ziti with Turkey Sausage
This is a really tasty dish that is worthy of any Sunday meal (although I usually make it during the week).
Baked Ziti with Turkey Sausage
Serves: 8
Points: 5
Ingredients
3/4 pounds raw turkey sausage, casings removed
1 medium onion, chopped
1 medium green pepper, chopped
28 oz canned diced tomatoes
2 tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp black pepper, freshly ground
1/2 tsp salt (I like to use kosher salt)
12 oz uncooked whole-wheat pasta (ziti) cooked according to package directions
6 oz shredded fat-free mozzarella cheese
1) Position the rack in the center of the oven and preheat oven to 350 degrees
2) Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3) Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4) Stir in the tomatoes, tomat paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5) Stir in the pasta and half the cheese. Spread evenly into a 9x13 baking pan (I spray with some cooking spray before hand). Top evenly with the remaining cheese.
6) Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces.
Baked Ziti with Turkey Sausage
Serves: 8
Points: 5
Ingredients
3/4 pounds raw turkey sausage, casings removed
1 medium onion, chopped
1 medium green pepper, chopped
28 oz canned diced tomatoes
2 tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp black pepper, freshly ground
1/2 tsp salt (I like to use kosher salt)
12 oz uncooked whole-wheat pasta (ziti) cooked according to package directions
6 oz shredded fat-free mozzarella cheese
1) Position the rack in the center of the oven and preheat oven to 350 degrees
2) Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3) Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4) Stir in the tomatoes, tomat paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5) Stir in the pasta and half the cheese. Spread evenly into a 9x13 baking pan (I spray with some cooking spray before hand). Top evenly with the remaining cheese.
6) Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces.
Friday, August 7, 2009
Spaghetti Bolognese
Well, I'm Italian and my husband is italian so pasta is a tasty thing in our house. This version of a typical Bolognese sauce has lean ground beef, veggies and doesn't take long to make. Oh, and it tastes good too!
Spaghetti Bolognese
Serves: 4
Points: 8
Ingredients
3/4 pound lean ground beef (5% or less fat)
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup fat free milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 pound whole-wheat spaghetti
1. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil & oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered , until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
2. Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates and top with the sauce.
Spaghetti Bolognese
Serves: 4
Points: 8
Ingredients
3/4 pound lean ground beef (5% or less fat)
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup fat free milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 pound whole-wheat spaghetti
1. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil & oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered , until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
2. Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates and top with the sauce.
Crockpot Cheesey Chicken Spaghetti
I have only made this once, and it was tasty but I don't think I really executed it properly. But, I will definitely be trying it again. I believe I got this off of a WW message board, however I there is something on my sheet that references Halfmysize.com (whatever that is... LOL)
Crockpot Cheesey Chicken Spaghetti
Serves: 12
Points: 6
Ingredients
1 pound spaghetti, cooked
1 pound Light Velveeta Cheese
12.5 oz can chicken breast, drained and flaked
10 3/4 oz can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz can 98% fat free cream of chicken soup, undiluted
10 oz can diced tomatoes and green chilies (Rotel - I don't think I was able to find these, so I kind of improvised.)
4 oz can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper to taste
1. Spray slow cooker with non-stick cooking spray.
2. Combine all ingredients in slow cooker and stir to mix well
3. Cook on LOW for 2-3 hours. Stir again just before serving.
Crockpot Cheesey Chicken Spaghetti
Serves: 12
Points: 6
Ingredients
1 pound spaghetti, cooked
1 pound Light Velveeta Cheese
12.5 oz can chicken breast, drained and flaked
10 3/4 oz can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz can 98% fat free cream of chicken soup, undiluted
10 oz can diced tomatoes and green chilies (Rotel - I don't think I was able to find these, so I kind of improvised.)
4 oz can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper to taste
1. Spray slow cooker with non-stick cooking spray.
2. Combine all ingredients in slow cooker and stir to mix well
3. Cook on LOW for 2-3 hours. Stir again just before serving.
Friday, October 10, 2008
Creamy Orzo with Chicken and Mushrooms
This dish is so creamy it reminds me of risotto but with not as much cooking hassle.
Creamy Orzo with Chicken and Mushrooms
Serves: 6
Points: 5
Ingredients
1 1/2 Tbsp extra virgin olive oil
1 onion, chopped
1 garlic clove, minced
3/4 pound fresh shiitake mushrooms, stems discarded, sliced (NOTE: I like to use baby bellas. They hold up better during the cooking process)
1/3 cup dry sherry
1 1/2 cups low-fat (1%) milk (NOTE: I actually use the fat-free Simply Smart and it works great)
4 tsp cornstarch
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp nutmeg
2 1/2 cups cooked orzo (about 1 cup dry)
1 (10-oz) package carved roasted skinless chicken breasts
1/4 cup chopped fresh parsley
Instructions
1) Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, 4-5 minutes (I like to get a little carmelization going). Add the sherry and cook until it evaporates.
2) Combine the milk, cornstarch, salt, pepper, and nutmeg in a bowl until smooth. Add the milk mixture to the skillet and cook over medium-low heat, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Stir in the orzo and chicken. Cook stirring occasionally, until heated through, about 1 minute. Remove from the heat and stir in parsley.
One serving is about 1 cup.
Creamy Orzo with Chicken and Mushrooms
Serves: 6
Points: 5
Ingredients
1 1/2 Tbsp extra virgin olive oil
1 onion, chopped
1 garlic clove, minced
3/4 pound fresh shiitake mushrooms, stems discarded, sliced (NOTE: I like to use baby bellas. They hold up better during the cooking process)
1/3 cup dry sherry
1 1/2 cups low-fat (1%) milk (NOTE: I actually use the fat-free Simply Smart and it works great)
4 tsp cornstarch
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp nutmeg
2 1/2 cups cooked orzo (about 1 cup dry)
1 (10-oz) package carved roasted skinless chicken breasts
1/4 cup chopped fresh parsley
Instructions
1) Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, 4-5 minutes (I like to get a little carmelization going). Add the sherry and cook until it evaporates.
2) Combine the milk, cornstarch, salt, pepper, and nutmeg in a bowl until smooth. Add the milk mixture to the skillet and cook over medium-low heat, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Stir in the orzo and chicken. Cook stirring occasionally, until heated through, about 1 minute. Remove from the heat and stir in parsley.
One serving is about 1 cup.
Thursday, October 9, 2008
Fusilli with Sausage, Spinach and Peppers
This dish was very flavorful, had a good amount of sausage and spinach and will definitely be a pasta dish to be made again in the future!
Fusilli with Sausage, Spinach and Peppers
Serves: 4
Points: 7
Ingredients
8 oz uncooked fusilli
8 oz raw turkey sausage, casings removed
10 oz chopped frozen spinach, thawed and squeezed dry
1 cup(s) canned chicken broth
7 oz canned pimento, drained and chopped
1/2 tsp table salt
1/8 tsp black pepper
1/2 tsp dried oregano
Instructions
1) Cook pasta according to package instructions.
2) Meanwhile, crumble sausage into a large nonstick skillet. Cook, breaking apart with a wooden spoon, until no longer pink, about 5 minutes.
3) Add spinach, broth, red peppers, salt, pepper and oregano. Heat to serving temperature, about 3 minutes.
4) Drain fusilli, add to sausage mixture and toss to combine.
Fusilli with Sausage, Spinach and Peppers
Serves: 4
Points: 7
Ingredients
8 oz uncooked fusilli
8 oz raw turkey sausage, casings removed
10 oz chopped frozen spinach, thawed and squeezed dry
1 cup(s) canned chicken broth
7 oz canned pimento, drained and chopped
1/2 tsp table salt
1/8 tsp black pepper
1/2 tsp dried oregano
Instructions
1) Cook pasta according to package instructions.
2) Meanwhile, crumble sausage into a large nonstick skillet. Cook, breaking apart with a wooden spoon, until no longer pink, about 5 minutes.
3) Add spinach, broth, red peppers, salt, pepper and oregano. Heat to serving temperature, about 3 minutes.
4) Drain fusilli, add to sausage mixture and toss to combine.
Thursday, October 2, 2008
Italian Pasta Salad
This is my own recipe and makes for a great side dish. Last night we had this with some 97% fat-free hot dogs (I needed an "easy dinner night"). I love pasta salad but I hate mayo so I usually get the oil based italian style pasta salads from the deli. Now instead of having the oily deli versions, I managed to create the same thing, only better!
Italian Pasta Salad
Serves: 6
Points: 4
Ingredients
8 oz uncooked whole-wheat pasta
1/2 cup fat-free Italian salad dressing (I used a little less, just under 1/2 cup)
1 cup celery, chopped
1/2 medium red bell pepper, diced
1/2 medium green pepper, diced
10 medium baby carrots, diced
2 oz Cabot Light Cheddar Cheese - 50% Reduced Fat, diced
17 slices Hormel Pillow Pack Turkey Pepperoni, quartered
3 oz olive(s) (I just used a small can of sliced olives, drained)
Instructions
1) Cook the pasta until desired "doneness". Drain and rinse with cold water.
2) Toss the pasta with the remaining ingredients. Keep refrigerated until ready to serve.
Italian Pasta Salad
Serves: 6
Points: 4
Ingredients
8 oz uncooked whole-wheat pasta
1/2 cup fat-free Italian salad dressing (I used a little less, just under 1/2 cup)
1 cup celery, chopped
1/2 medium red bell pepper, diced
1/2 medium green pepper, diced
10 medium baby carrots, diced
2 oz Cabot Light Cheddar Cheese - 50% Reduced Fat, diced
17 slices Hormel Pillow Pack Turkey Pepperoni, quartered
3 oz olive(s) (I just used a small can of sliced olives, drained)
Instructions
1) Cook the pasta until desired "doneness". Drain and rinse with cold water.
2) Toss the pasta with the remaining ingredients. Keep refrigerated until ready to serve.
Wednesday, October 1, 2008
Pasta Puttanesca
What a great meatless meal. The first time I made this was last night and both Vic and I really liked it. It has a very nice flavor and pairing with a salad or a nice veggie makes for a great dinner.
Pasta Puttanesca
Serves: 4
Points: 7 **(See Note below)
Ingredients
8 oz uncooked spaghetti
1 Tbsp olive oil
4 cloves garlic, minced
14 1/2 oz canned diced tomatoes, undrained
8 Kalamata Olives, pitted and chopped
1/4 cup canned tomato paste
1 Tbsp capers
1/4 tsp crushed red pepper flakes
1/2 cup full-moisture grated romano (or asiago) cheese
1/4 cup basil, sliced
Instructions
1) Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 Tbsp pasta water.
2) Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes, olives, tomato paste, capers, and crushed red pepper. Bring to a simmer and simmer uncovered, 15 minutes or until sauce is thick, stirring occasionally.
3) Combine pasta, sauce and reserved 1 Tbsp pasta water. Top with cheese & basil.
** Note, if you skip the cheese, its 6 points per serving. Skip the cheese AND use whole wheat pasta, and it drops to 5 points. This is the way I made it (although Vic added cheese to his serving) and it was great!
Pasta Puttanesca
Serves: 4
Points: 7 **(See Note below)
Ingredients
8 oz uncooked spaghetti
1 Tbsp olive oil
4 cloves garlic, minced
14 1/2 oz canned diced tomatoes, undrained
8 Kalamata Olives, pitted and chopped
1/4 cup canned tomato paste
1 Tbsp capers
1/4 tsp crushed red pepper flakes
1/2 cup full-moisture grated romano (or asiago) cheese
1/4 cup basil, sliced
Instructions
1) Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 Tbsp pasta water.
2) Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes, olives, tomato paste, capers, and crushed red pepper. Bring to a simmer and simmer uncovered, 15 minutes or until sauce is thick, stirring occasionally.
3) Combine pasta, sauce and reserved 1 Tbsp pasta water. Top with cheese & basil.
** Note, if you skip the cheese, its 6 points per serving. Skip the cheese AND use whole wheat pasta, and it drops to 5 points. This is the way I made it (although Vic added cheese to his serving) and it was great!
Friday, September 26, 2008
Baked Spaghetti
This was really good. I found it on a message board and decided to give it a try. Vic abolutely loved it and I will definitely make it again. We are having the leftovers tonight. You get 6 great sized portions and pair that with a nice zero point veggie (we had green beans sauteed with sliced fresh mushrooms) you'll have a great healthy meal. Oh! I forgot to mention that this is a meatless meal!
Baked Spaghetti
Serves: 6
Points: 6
Ingredients
8 oz uncooked whole-wheat spaghetti
2 egg white(s)
1/2 cup fat-free skim milk
1/2 tsp kosher salt
9 oz meatless soy crumbles, slightly thawed
1 small onion(s), chopped
1/2 cup green pepper(s), chopped
22 oz canned tomato sauce
4 1/2 oz part-skim mozzarella cheese
Instructions
1) Preheat oven to 350 degrees.
2) Cook spaghetti according to package directions; drain.
3) In a large bowl, beat the egg whites, milk & salt. Add spaghetti; toss to coat.
4) Coat a 9x13 baking dish with cooking spray and transfer the spaghetti to it.
5) In a large skillet, mix the crumbles, onion & green pepper and cook over Medium heat until the crumbles are hot and the veggies are somewhat tender.
6) Add the tomato sauce and mix well.
7) Spread the sauce evenly over the spaghetti
8) Bake uncovered for 20 minutes. Sprinkle cheese over the spaghetti and bake for an additional 10 minutes or until cheese is melted
9) Let stand 5 minutes before serving
Baked Spaghetti
Serves: 6
Points: 6
Ingredients
8 oz uncooked whole-wheat spaghetti
2 egg white(s)
1/2 cup fat-free skim milk
1/2 tsp kosher salt
9 oz meatless soy crumbles, slightly thawed
1 small onion(s), chopped
1/2 cup green pepper(s), chopped
22 oz canned tomato sauce
4 1/2 oz part-skim mozzarella cheese
Instructions
1) Preheat oven to 350 degrees.
2) Cook spaghetti according to package directions; drain.
3) In a large bowl, beat the egg whites, milk & salt. Add spaghetti; toss to coat.
4) Coat a 9x13 baking dish with cooking spray and transfer the spaghetti to it.
5) In a large skillet, mix the crumbles, onion & green pepper and cook over Medium heat until the crumbles are hot and the veggies are somewhat tender.
6) Add the tomato sauce and mix well.
7) Spread the sauce evenly over the spaghetti
8) Bake uncovered for 20 minutes. Sprinkle cheese over the spaghetti and bake for an additional 10 minutes or until cheese is melted
9) Let stand 5 minutes before serving
Wednesday, September 24, 2008
Pasta with Broccoli Rabe and Bolognese Sauce
Boy oh boy, is this good! If you're looking for a new pasta dish be sure to try this one out! I even will serve it with side of green beans to get even more veggies in! This recipe is also really good with lean ground turkey instead of beef. And if you don't like broccoli rabe, try using regular broccoli instead! Its just as good!
Pasta with Broccoli Rabe and Bolognese Sauce
Servings: 6
Points: 7
Ingredients
1/8 tsp table salt, for cooking pasta
2 tsp olive oil
1 cup onion(s), chopped
1 Tbsp minced garlic
3/4 pound uncooked lean ground beef (with 7% fat)
2 1/2 tsp fennel seed
28 oz canned crushed tomatoes, fire-roasted recommended
1/4 tsp table salt
1/2 small tsp crushed red pepper flakes
1/2 tsp dried oregano
12 oz uncooked whole-wheat pasta, penne rigate suggested
1 pound broccoli rabe, ends trimmed, cut crosswise into 1 1/2-inch pieces
Instructions
1) Bring a large pot of lightly salted water to a boil.
2) Meanwhile, to make sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 6 minutes. Add beef and fennel seeds to skillet; cook, breaking up clumps with a wooden spoon, until browned, about 3 to 4 minutes.
3)Stir in tomatoes, salt, red pepper flakes and oregano; bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.
4) While sauce simmers, add pasta to boiling water and cook according to package instructions, adding broccoli rabe to pasta water 5 minutes before pasta will be done; cook until pasta and broccoli rabe are tender.
5) Drain pasta and broccoli rabe; return to pot. Add sauce, and toss to mix and coat; transfer to a serving bowl. Yields about 1 1/2 cups per serving.
Pasta with Broccoli Rabe and Bolognese Sauce
Servings: 6
Points: 7
Ingredients
1/8 tsp table salt, for cooking pasta
2 tsp olive oil
1 cup onion(s), chopped
1 Tbsp minced garlic
3/4 pound uncooked lean ground beef (with 7% fat)
2 1/2 tsp fennel seed
28 oz canned crushed tomatoes, fire-roasted recommended
1/4 tsp table salt
1/2 small tsp crushed red pepper flakes
1/2 tsp dried oregano
12 oz uncooked whole-wheat pasta, penne rigate suggested
1 pound broccoli rabe, ends trimmed, cut crosswise into 1 1/2-inch pieces
Instructions
1) Bring a large pot of lightly salted water to a boil.
2) Meanwhile, to make sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 6 minutes. Add beef and fennel seeds to skillet; cook, breaking up clumps with a wooden spoon, until browned, about 3 to 4 minutes.
3)Stir in tomatoes, salt, red pepper flakes and oregano; bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.
4) While sauce simmers, add pasta to boiling water and cook according to package instructions, adding broccoli rabe to pasta water 5 minutes before pasta will be done; cook until pasta and broccoli rabe are tender.
5) Drain pasta and broccoli rabe; return to pot. Add sauce, and toss to mix and coat; transfer to a serving bowl. Yields about 1 1/2 cups per serving.
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