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Reply
| | From:  Genie· (Original Message) | Sent: 11/3/2007 5:36 AM |
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Reply
| | | From: Genie· | Sent: 8/5/2008 4:13 PM |
 Macaroni & Cheese
Serves: 4
Who doesn't love rich and creamy mac and cheese?
INGREDIENTS
 2 cups uncooked macaroni
8 oz. reduced fat cheese product (like Velveeta Light), cut into cubes
1/2 cup non-fat milk
salt and pepper to taste
DIRECTIONS
1. Cook macaroni as directed by package. Drain and return to sauce pan.
2. Over low heat, add milk, salt, pepper, and cheese to cooked pasta. Stir until cheese is melted and pasta is evenly coated.
NUTRITION INFO
Calories: 234
Fat: 6.5 g
Carbohydrates: 28 g
Protein: 15.4 g
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Reply
| | | From: Genie· | Sent: 8/12/2008 4:17 AM |
| Spaghetti with Turkey Meat Sauce
Serves: 6
Using nonstick cooking spray, ground turkey, and no added salt helps to make this classic dish heart-healthy.
INGREDIENTS
1 lb. ground turkey
1 can (28 oz.) tomatoes, cut up
1 cup green pepper, finely chopped
1 cup onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
1 teaspoon black pepper
1 lb. whole wheat spaghetti, uncooked
DIRECTIONS
1. Spray a large skillet with nonstick spray coating. Preheat over high heat.
2. Add turkey; cook, stirring occasionally, for 5 minutes. Drain fat and discard.
3. Stir in tomatoes with their juice, green pepper, onion, garlic, oregano, and black pepper. Bring to a boil; reduce heat. Simmer covered for 15 minutes, stirring occasionally. Remove cover; simmer for 15 minutes more. (If you like a creamier sauce, give sauce a whirl in your blender or food processor.)
4. Meanwhile, cook spaghetti in unsalted water. Drain well.
5. Serve sauce over spaghetti.
NUTRITION INFO (per 5-ounce sauce & 9-ounce noodles serving)
Calories: 331.5
Fat: 6.3 g
Carbohydrates: 47.4 g
Protein: 21.7 g
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Reply
| | | From: Genie· | Sent: 8/17/2008 4:35 AM |
| Sausage and Parmesan Penne Pasta
This pasta is made with a flour and butter roux, fat-free
half-and-half and parmesan cheese. It also contains turkey sausage,
mushrooms, and peppers.
Ingredients:
* 14 oz. pkg smoked turkey sausage (may use diced chicken breast
instead)
* 1 lg. bell pepper, thinly sliced
* 1 (8 oz.) pkg portabella mushrooms, rinsed and sliced
* 1 Tbsp. minced garlic
* 1 cup reduced-fat parmesan cheese (finely shredded is best)
* 3 cup fat-free Half & Half
* 1 Tbsp. flour
* 2 Tbsp. butter (or I Can't Believe It's Not Butter)
* 2 Tbsp. Extra Virgin Olive Oil
* Penne pasta (cooked al dente and drained)
* 1 Tbsp. Creole Seasoning (Tony Chachere's Original)
Method
In a large saucepan, pour in olive oil and saute sausage, bell pepper,
mushrooms, and garlic until sausage is cooked thoroughly. Drain. Place
the meat and vegetables in a large bowl and put aside. In the saucepan
melt butter and add flour, browning flour to make a roux. Slowly add
in half & half, beating briskly with a whisk continuously. Add
seasoning and parmesan to the sauce, mixing until cheese is completely
melted. Add meat and vegetables to the sauce and mix thoroughly. Serve
immediately over hot penne pasta.
Notes: This is a simple healthy recipe that has been a favorite in my
family. Even the children have enjoyed this spicy dish.
Number of servings: 8
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Reply
| | | From: Genie· | Sent: 8/29/2008 2:07 AM |
| Creamy Macaroni and Cheese 1 cup (4 oz.) uncooked elbow macaroni
2 Tbsp. grated onion
1 1/2 cups (6 oz.) shredded reduced-fat cheddar cheese
1 Tbsp. margarine
1 Tbsp. all-purpose flour
2 cups fat-free milk
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Preheat the oven to 375°F. Cook the macaroni according to the package directions, omitting salt. Drain.
Place half of the cooked macaroni in a 1 1/2 qt. casserole sprayed with nonstick pan spray. Sprinkle with half of the onion and cheese. Repeat the layers.
Melt the margarine in a small saucepan. Remove from the heat and stir in the flour. Add the milk slowly, stirring until smooth. Add salt and pepper. Return the pan to the heat and cook over medium heat, stirring constantly, until the sauce thickens (the sauce will be thin.)
Pour the sauce over the macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer.
Yield: 4 servings.
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:18 AM |
Low-Fat Lasagna 1 28 Oz. Jar Low-Fat Spaghetti Sauce 1 16 Oz. Can Fat-Free Chicken Stock
2 Eggs
2 Crushed Garlic Cloves
8 Oz. Grated Part-Skim Mozzarella Cheese
2 Cups Low-Fat Ricotta Cheese
½ Lb. Lean Ground Beef
1 Pkg. Frozen Chopped Spinach
1 Finely Chopped Onion
½ Lb. Sliced Fresh Mushrooms
½ tsp. Soy Sauce
1 tsp. Balsamic Vinegar
8 Oz. Lasagna Noodles (*any brand - no boil, they will cook in oven)
Salt and Pepper to taste Preheat oven to 350 degrees. Lightly oil bottom of baking pan. Stir one cup of the chicken stock into the spaghetti sauce and set aside. Whisk the egg. Stir in ricotta cheese and one cup of the mozzarella. Add garlic, salt and pepper and set aside. Brown and drain the ground beef making sure to break it into very small pieces. Season with salt and pepper. Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions. Sauté the onion in 1/2 cup chicken stock until it is translucent. Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar. Simmer until all liquid is absorbed. Mix together beef, spinach, onions and mushrooms. Build the lasagna starting with a layer of sauce in the bottom of the pan. *Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture. Repeat two more times, finishing off with the spinach mixture and the remaining sauce. Bake uncovered for 45 minutes, until liquid around the edges has been absorbed. Sprinkle remaining mozzarella on top and bake for 15 minutes more. Serves 10. | |
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:12 AM |
| Tuscan Pasta Ragu
1 TB olive oil
8 oz. low-fat Italian sausage, casings removed
2 cloves garlic, minced
1/8 tsp. red pepper flakes
2 cups carrots, finely diced
1 cup onion, finely diced
1 cup celery, finely diced
1/2 cup dry red wine
3 cups canned chopped tomatoes, with their juices
1 cup low sodium chicken broth
1/2 cup fresh basil, chopped
1 cup grated Parmesan cheese
12 oz. penne pasta
In a large sauce pan, heat the oil over medium heat. Add the sausage, garlic
and red pepper flakes and cook, breaking the sausage up with a wooden spoon,
for 5 minutes.
Add the carrot, onion and celery and cook until just beginning to brown,
about
10 minutes.
Add the wine and simmer until it has almost completely evaporated.
Add the tomatoes, chicken broth and basil and simmer, uncovered for 30
minutes.
Preheat the oven to 350º F.
Cook the pasta in boiling, salted water until it is al dente, about 10
minutes.
Drain and toss with the sausage ragu.
Transfer the pasta mixture to a deep baking dish. Sprinkle the cheese on top,
cover
with foil and bake for 10 minutes or until the cheese is melted.
Serve in warm pasta bowls.
Serves: 4.
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Reply
| | | From: Genie· | Sent: 10/17/2008 3:59 AM |
Crockpot Lasagna
This healthy lasagna, made with non-fat mozzarella, lean turkey, and fat-free cottage, is slow-cooked to perfection.
Ingredients
1 lb. of lean ground turkey
1 onion chopped
1/8 tsp. garlic powder
2 15 oz. cans tomato sauce
1 6 oz. can tomato paste
1 1/2 tsp. salt
1 tsp. oregano
1 12 oz. carton of fat-free cottage cheese
1/2 C. grated parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded non-fat mozzarella cheese
Directions
Brown ground turkey and onions in a skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. In a bowl mix the cottage cheese, parmesan cheese and mozzarella cheese. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodle (break to fit) and top with cheese mixture (you may have to use a knife to spread it). Repeat layers two more times. Cover and cook on low for 6-8 hours.
Cooking Time
6-8 hours
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:50 AM |
Low Fat Cheese Ravioli
3/4 cup part skim ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1 egg
1 garlic clove, pressed
pinch of ground nutmeg
24 pot sticker or gyoza wrapper
light tomato sauce
2 tablespoons grated Parmesan cheese
additional chopped fresh basil
Combine first 6 ingredients in medium bowl. Add salt and pepper. Place 1 rounded teaspoon of filling in center of gyoza wrapper. Brush edge of gyoza wrapper lightly with water. Fold wrapper in half, making sure all filling remains inside.. Seal edges by pinching. Move ravioli to baking sheet. Continue with remaining filling and wrappers. Can be prepared up to 2 hours ahead; refrigerate. Add salt to large pot of water. Bring to boil. Gently add ravioli to pot. Cook about 3 minutes until ravioli are tender, stirring gently. Using large slotted spoon, place ravioli into bowls. Pour sauce over ravioli. Sprinkle each with 1/2 tablespoon cheese. Garnish with additional basil and serve immediately.
Serves 4. Per serving: calories, 270; fat, 8 g; sodium, 444 mg; cholesterol,
75 mg
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:41 AM |
Bowtie Pasta with Zucchini and Mozzarella A great way to use zucchini during the harvest season, with basil and mozzarella as compliments. This can be prepared in about 30 minutes. Ingredients 12 ounces (340g) farfalle, (bowtie shaped pasta), uncooked 4 medium zucchini, cut into matchsticks 1 Tbsp (15mL) olive oil 2 cloves garlic, minced 1 cup (40g) basil leaves, coarsely chopped 1/2 tsp (3g) salt, to taste (sea salt if on a corn-free diet*) Pepper, to taste 1 cup (115g) shredded lowfat mozzarella cheese* 1/4 cup (30g) Parmesan cheese* Directions Cook pasta in boiling water until tender. Drain pasta in a colander but reserve about 1 cup (240mL) of cooking water. Slice zucchini lengthwise into slices about 1/4-inch (1cm) thick. Place several slices on top of each other and cut into little sticks, about 1 1/2 inches (4cm) by 1/4-inch (1cm) each. You should have about 4�? cups (1�?.4L) of zucchini "matchsticks". Heat olive oil in a 12-inch (30cm) nonstick skillet and add garlic and zucchini pieces. Cook over medium heat until the zucchini pieces are tender and light brown in color. Add about half of the basil and stir for a minute or two. Add salt and pepper. Pour the cooked pasta into the skillet and stir so that the juices coat the noodles. If the mixture seems dry, add some of the reserved cooking water. Finally, add the rest of the basil and the shredded mozzarella, and stir once more. Top with Parmesan cheese. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe. Nutrition Facts
Calories: 467
Total Fat: 10g
% Calories from fat: 19%
Protein: 23g
Carbohydrate: 70g
Cholesterol: 19mg
Sodium: 515mg
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