Creamy Chicken and Roasted Red Pepper Pasta

I love this recipe.   The roasted red peppers make it taste like I spent the whole day cooking but in reality, I only spent about half an hour.  

Creamy Chicken and Roasted Red Pepper Pasta

• 1lb bowtie pasta
• 1 1/2lbs cooked chicken, sliced or cubed
• 1 onion, diced
• 3 cloves garlic, crushed and chopped
• 4T butter
• 1c half and half, room temperature
• 1c chicken broth
• 1t seasoned salt
• 12oz jar roasted red peppers, sliced (these are usually found on the condiment isle)
• 1c mozzarella, shredded
• Fresh parsley or basil, chopped

Cook the pasta according to the package.  While it cooks, melt the butter in a skillet over medium heat and cook the onion and garlic til soft.  Whisk in the half & half and chicken broth.  Stir in the seasoned salt and mozzarella.  Lower the heat to keep the sauce from boiling.

Add the chicken and red pepper slices to the sauce.  Stir frequently and keep an eye on the heat so it doesn't boil.  Drain the cooked pasta and stir it together with the sauce.  Add chopped parsley or basil when serving.

Recipe from Six Sisters' Stuff

Lasagna Soup

I have a friend, Carrian, who creates wonderful recipes.  Her site has become my "go-to" site for dinners because everything I've made off of it has turned out wonderful.  You really should head on over to Sweet Basil and check out everything she has on there.  You won't be disappointed.  

I found this recipe on her site and had to try it. It turned out really good and all of my kids loved it.  It's so wonderful (and rare) when all 3 of my kids are happy with the dinner I make.  

• 1lb ground beef
• 1 onion, chopped
• 1 green pepper, chopped
• 3 cloves garlic, minced
• 1 (32oz) box chicken broth
• 2 (14,5oz) cans diced tomatoes
• 1 (15oz) can tomato sauce
• 1T brown sugar
• 2T Italian Seasoning
• 2T salt
• 2c lasagna noodles, broken
• 3/4c fresh parmesan cheese
• mozzarella cheese, shredded
• baguettes to serve with the soup

In a large pot, combine ground beef, onion, bell pepper and garlic.  Cook over med-high heat for 8-10 minutes, stirring occasionally until meat is browned.  Drain well.

Stir in broth, tomatoes, tomato sauce, brown sugar, Italian seasoning, and salt.  Bring to a boil over  medium-high heat; reduce heat and simmer for 15 minutes.  Add noodles and simmer until the noodles are tender.  Add parmesan cheese.

Pre heat broiler.  Ladle soup into oven safe bowls, top with mozzarella and place under the broiler until the cheese is melted.

Brush the baguette slices with olive oil and broil until the bread starts to brown.  Serve along side the soup.

Recipe from Sweet Basil

Mushroom Pasta Sauce

I have always enjoyed trying new foods and I am happy to try anything ONCE.  I'm happy to say, though, that this sauce is one that I will be trying again.  I was a little worried about putting dill into the sauce.  It didn't seem like it it would go with the other ingredients.  It ended up tasting really good and the dill gave it just enough flavor that it didn't taste like every other mushroom pasta sauce.

Mushroom Pasta Sauce

1/2lb mushrooms, sliced

1 onion, chopped
2 cloves garlic, chopped
2T olive oil

1/2c chicken stock
1 1/2c cream
2T chopped fresh dill
Salt and pepper to taste
Fresh parmesan cheese
12oz pasta, whatever kind you have on hand

Cook pasta per package directions.

Saute mushrooms, onions and garlic in olive oil until the mushrooms start to golden and the onion is soft.

Add chicken stock, cream and dill.

Let simmer for 5 minutes and then season with salt and pepper.

Put the cooked pasta into a serving bowl and add your mushroom sauce.  Mix and serve with shaved parmesan on top.

Creamy Bacon Carbonara

I love this dish.  It's easy to make, tastes wonderful & the kids all eat it.  There's not a whole lot to say other than, "you've just got to try it."

You can find this recipe at Get off your butt and bake.  And while you're there, check out all the other wonderful recipes on the site.

Tomato Cream Pasta

This is one of my "Go to" meals for when I'm in a hurry.  It tastes great, everyone loves it & it's quick & easy to make.

Tomato Cream Pasta

• 12oz to 16oz bag Penne pasta
• 2 - 14.5oz cans diced tomatoes with garlic & onions
• 1 1/2c whipping cream
• 2t Basil
• Sauteed Mushrooms
• grated Parmesan cheese
• crisp bacon

Cook the pasta & then set aside.  Cook the tomatoes over medium-high heat, in a skillet, until juice is reduced (about 5 minutes).  Reduce heat, add basil, cream, mushrooms, heat through. DO NOT BOIL.  **At this point, I usually add a tablespoon of flour if the sauce hasn't thickened as much as I want it to.**   Toss with the pasta.  You can serve it with the cheese & bacon on the side or mix them into the serving bowl  just before serving.

Doesn't this sauce look delicious?

Angel Hair with Zucchini and Tomatoes

When I was younger, I used to think that vegetarians were "crazy" for giving up meat.  I always thought that the main dish on your plate had to be the meat & the veggies were just the colorful decoration that mom  made me eat.  Now that I'm older, I've realized that even though I'm not vegetarian, it is nice to have a meal or two, each week, that doesn't have any meat in it.  I've also grow to love the same vegetables that I used to hide in my lap & sneak to the trash when mom wasn't looking.

This recipe is from Gina's Skinny Recipes which is a site that I love to cook from.  I've made quite a few of her recipes & have yet to find one that I didn't like.  I also really like how she includes the nutritional information for each recipe.  

Servings: 4 • Size: divide in 4 equal servings • Old Points: 5 • Points+: 7 pts
Calories: 254.4 • Fat: 5.7 g • Protein: 7.4 g • Carb: 51.0 g • Fiber: 7.8 g • Sugar: 2.6

Lots of onions & garlic.  Yummm!!!

The grocery store was out of fresh parsley so I substituted dried parsley.  It worked but I'm positive that the dish would have tasted even better if I had used the fresh stuff.

Lots of zucchini sticks.  

Doesn't this look wonderful.  I love how bright & colorful it is.

I have her approval.

Spaghetti with Shrimp, Artichokes & Feta

This was a wonderful, fresh dinner for summer.  Even the kids liked it (although they wouldn't try the shrimp).  It was also easy, which is always a big plus in my book.  

The only thing I did differently from the original recipe was that I used precooked shrimp.  My reasoning?  I HATE deveining shrimp & even when I buy the ones that are already deveined, they still have "stuff" that I have to clean out.  With the precooked ones, all I had to do was pop the tails off & throw them in the pan.  If you do use the precooked shrimp, cook them for a little less time than you would if you were using the raw shrimp.

You can find this recipe at eCurry.  

Enjoy!

Pasta Primavera

I know this is a horrible photo.  I forgot to take one when I made this dish so I tried to use the one off the website.  Apparently, though, they used a VERY low quality photo.  But I figure a bad photo is better than no photo (in most cases).  Once I make this meal again, I'll take my own photo & replace it but until then, you get the idea.

Pasta Primavera

Servings 6

Total Calories: 198   Total Fat: 5g   Total carbs: 35g   Protein: 5g

• 2c farfalla (bowtie) pasta
• 1-1/2T olive oil
• 1 clove garlic, minced
• 3/4c broccoli florets, chopped
• 1/2c zucchini, sliced thin
• 3/4c carrots, sliced thin
• 1/2c green beans
• 1/4c peas
• 2c ripe tomatoes, chopped
• 2t parsley
• 1T fresh basil, chopped
• 1t thyme
• 1t oregano
• 1/4c reduced-fat parmesan cheese, grated
• salt, black pepper, & red pepper flakes to taste

In a large pot, bring a quart of water to a rolling boil & add a few drops of olive oil into the water (to keep the pasta from sticking).  

Add pasta & cook for about 8-10 mins, or until al dente.  

Meanwhile, heat remaining oil in a large skillet; add in the garlic and let cook for no longer than 1 minute.

Add broccoli, zucchini, carrots, green beans, & peas, stirring often, allowing them to becometender but crispy (about 3mins).  Add tomatoes, parsley, basil, thyme, & oregano.

Simmer for 2 mionutes, until tomatoes become tender but still somewhat firm.  

When the pasta is ready, drain in a colander and set aside in a large bowl. 

Add sauce to the pasta & sprinkle with Parmesan (adding salt, black pepper & red pepper flakes). 

Toss & serve immediately.

Recipe from Extremely-Fit

Beef & Broccoli Stir-Fry

I LOVE this meal.  It's simple to make & tastes great.

Beef & Broccoli Stir-Fry

Makes 4 servings

Calories: 466   Total Fat: 11g   Protein: 46g   

Carbs: 49g   Cholesterol: 99mg   Sodium: 1,591mg

• 1/4c soy sauce
• 1/2 red onion, sliced
• 1T garlic, minced
• 1-1/2lbs top sirloin steak, sliced 1" thick
• 1T sesame oil
• 2T rice vinegar
• 1T ginger, minced
• 4c broccoli florets
• 8oz dried Soba noodles (I used Buckwheat Soba noodles from Smith's)

Bring 2qts water to a boil.

Meanwhile, heat a small amount of soy sauce in a large pan, add onions and garlic and saute until opaque.

Add beef and saute, turning often with tongs, for 7 to 10 mins.  Stir together the oil, vinegar, and ginger and add to the saute mixture.

Blanch broccoli in the boiling water.  Add to the meat mixture and keep warm.  

Prepare soba noodles according to the package directions.  Drain, toss with the beef & broccoli, and serve.

Recipe from the P90X nutrition plan

Mexican Stuffed Shells

I know my recipes have gotten away from the healthy/diet meals.  My resolution for 2012 is to lighten everything up.  Unfortunately, I know that unless it really tastes good, I'll only eat it once so there's my challenge.  To find foods that are both healthy & taste great.  While this meal isn't "healthy"  it does taste great & doesn't contain PHO or HFCS.  

Mexican Stuffed Shells

• 1lb ground beef
• 1pkg taco seasoning
• 4oz cream cheese
• 14-16 jumbo pasta shells
• 1.5c salsa
• 1c taco sauce
• 1c cheddar cheese
• 1c monterey jack cheese
• 3 green onions, sliced
• Sour cream

Preheat oven to 350'

In a frying pan, cook the ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover & simmer until the cheese is melted.  Blend well.  Set aside & cool.  While beef is cooking, cook the pasta shells according the directions; drain.  Set shells out individually on a cutting board so that they don't stick together.

Pour salsa on the bottom of a 9x13 baking dish.  Stuff each shell with the meat mixture.  Place shells in the 9x13 pan, open side up.  Cover shells with taco sauce.   Add shredded cheddar cheese & bake for 30 mins or until the edges are bubbly.

Top with any condiments you'd like (green onions, black olives, etc.)  Serve with sour cream and/or more salsa.

Recipe from The way to his heart...

Baked Penne with Chicken, Broccoli and Smoked Mozzarella

I found this recipe on Pintrest.  It calls for Smoked Mozzarella but I couldn't find any at the store.  I figured it was more important to have that smokey flavor than the mozzarella flavor so I made it with Provolone.  It turned out really good.

Baked Penne with Chicken, Broccoli and Smoked Mozzarella 

Topping:

• 3/4c bread crumbs (if you want to avoid the PHO & HFCS you'll need to make your own)
• 2T butter, melted

Filling:

• 1 bunch broccoli (about 1 1/2lbs), stalks cut off, florets trimmed into 1-inch pieces
• 12oz penne pasta
• 2T olive oil
• 1 medium onion, minced
• 6 medium garlic cloves, finely minced 
• 1t dried thyme
• 1/4c all-purpose flour
• 2c chicken broth
• 1c heavy cream
• 1t salt
• 1/2t pepper
• 1 1/2lbs boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
• 3oz smoked mozzarella, shredded
• 8oz jar oil-packed sun-dried tomatoes, drained & chopped into pieces (I omitted these because my husband hates tomatoes)

* In a small bowl, combine the bread crumbs and butter and set aside.  Lightly grease a 9x13 baking dish and set aside.

* Preheat the oven to 400' and make sure the oven rack is placed in the middle of the oven.  In a large pot, bring the water for the pasta to a boil.  Stir in one tablespoon salt and the broccoli.  The broccoli cooks quickly so stay close!  Cook the broccoli for 1 minute, until it is bright green.  Quickly remove the broccoli with a slotted spoon to a plate.  Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven).  Drain the pasta in a colander and toss with 1T olive oil.  Leave in the colander and set aside.

* Wipe the pot dry.  Add the remaining 1T oil and return to medium heat until shimmering.  Add the onion and cook until softened and beginning to brown, about 5 minutes.  Stir in the garlic & thyme; cook until fragrant, about 30 seconds, stirring constantly.  Add the flour, salt & pepper and cook , stirring constantly, until golden, about 1 minute.  Slowly whisk in the broth and cream; bring to a simmer, whisking often.  Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes.  Stir in the sun-dried tomatoes and smoked mozzarella.

*Add the cooked pasta and broccoli to the sauce; stir to combine.  Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping.  Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.  Serve immediately.

Recipe from Mel's Kitchen Cafe

Autumn Penne Pasta with Sauteed Brussels Sprouts

So I grew up hearing that Brussels Sprouts were horrible.  So many stories about how kids hide them in their napkins are bound to make a kid think that Brussels Sprouts are next to poison.  So when I came across this recipe I was very hesitant to try it but since I'd never tried a Brussels Sprout before, I thought I needed to try it at least once.  Turns out, they're just a teeny cabbage & they're really good in this dish.

Autumn Penne Pasta with Sauteed Brussels Sprouts

Servings:  8   Serving Size: 1 3/4c   

Old Points: 6pts   Points+: 8pts   

Calories: 326.1Fat: 6.9g   Protein: 15.7g   Carb:54.8g   

Fiber: 8.8g   Sugar: 5.4g   Sodium: 343.6mg (without salt)

• 1 sweet or hot sausage link, casing removed, crumbled
• 3/4lb 93% lean ground turkey
• 4t olive oil, divided
• 4 cloves garlic, sliced thin
• 10oz Brussels sprouts,weight after outer leaves & stems removed
• 1 small onion, diced small
• 1 carrot, peeled @ diced small
• 28oz crushed tomatoes
• 1 bay leaf
• pinch crushed red pepper
• salt & pepper to taste
• 1lb high fiber, low carb or whole wheat penne pasta

In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and the turkey as it cooks, into small pieces.  When completely cooked through; set aside in a bowl.

With a sharp knife, cut the brussels sprouts into thin shreds.

To the skillet, add 2t oil over medium heat.  When hot, add the garlic and cook until golden (do not burn).  Add shredded brussels sprouts, salt & pepper and saute until tender crisp, about 4 to 5 minutes; set aside in another bowl.

To the same skillet, add remaining 2t oil over medium-high heat.  Add onion, carrot & celery, stirring well to coat with oil.  Cook, stirring occasionally, until the vegetables turn golden brown, about 10 to12 minutes.

Add crushed tomatoes, sausage and turkey, bay leaf crushed red pepper, salt and fresh pepper to taste.  Reduce heat to low, cover and simmer about 30-40 minutes, or until sauce thickens.

Meanwhile, while the sauce is simmering, put a large pot of salted water to boil for the pasta.  Add the pasta to the water 10 minutes before the sauce is done and cook the pasta al dente.

Drain and add the pasta to the skillet and toss with the sauce.

Add cooked brussels sprouts, toss and place in a large pasta bowl.

From Gina's Skinny Recipes

Chicken Tetrazzini

This is one of my family's favorite recipes.  It makes me so happy when I find a meal that all 3 of my kids will eat.

• 3T margarine
• 1 medium onion, chopped
• 2C cooked chicken, cubed
• 6oz uncooked spaghetti
• 1t salt
• 1/4t pepper
• 1can cream of chicken soup (Campbell's Heart Healthy)
• 2 1/2c chicken broth (Swanson's)
• 2c fresh mushrooms, sliced
• 1/2c grated Parmesan cheese
• paprika to taste

Melt margarine in a skillet.  Add celery & onion & cook until vegetables are clear.  Layer chicken over the vegetables.  Layer dry spaghetti over the chicken.  Spaghetti can be broken into smaller pieces or most types of pasta can be used.  

Add salt, pepper, cream of chicken soup & chicken broth, making sure spaghetti is moistened.  Layer on the mushrooms & parmesan cheese.  Sprinkle paprika over top of all ingredients.

I add extra mushrooms.  It may look like a lot but once they cook down

it doesn't look like too much.

Cover & simmer for 20 mins.  

*Note:  Make sure you don't boil it.  If you do, the cheese will sink to the bottom & make a burn layer underneath.*

Serve with additional Parmesan cheese.

Recipe from the kitchen of Stephanie Turner

Swedish Meatballs

This recipe was really good.  I was surprised at how well the Allspice went with the garlic & onions.  Everyone liked dinner & my 1yr old ate 7 meatballs.

Swedish Meatballs

Servings: 4 • Serving Size: 5 meatballs • Old Points: 4 pt • Points+: 5 pt
Calories: 213.5 • Fat: 10 g • Protein: 25.1 g • Carb: 8.5 g • Fiber: 1 g • Sugar: 2 g
Sodium without adding salt: 346 mg  

• 1 tsp olive oil
• 1 small onion, minced
• 1 clove garlic, minced
• 1 celery stalk, minced
• 1/4 cup minced parsley
• 1 lb 93% lean beef
• 1 egg
• 1/4 cup breadcrumbs
• salt and pepper to taste
• 1/2 tsp allspice
• 2 cups reduced sodium beef stock (Swanson's)
• 2 oz light cream cheese

In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.

In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).

Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowlydrop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. (The gravy didn't get as thick as I'd like so next time I plan on adding a little flour to help thicken it).  Garnish with parsley and serve over egg noodles or with toothpicks if you want to set these out as an appetizer.

This makes 22 meatballs, nutritional info is based on 5 meatballs with gravy.

Recipe from Gina's Skinny Recipes

Shrimp and Zucchini with Bowties in Light Tomato Sauce

We really enjoyed this dish.  It was nice & light without an overpowering sauce.  My 5 year old doesn't care for shrimp but enjoyed the rest of it.  It's nice to find ways to get veggies into my kids diets.

Shrimp and Zucchini with Bowties in Light Tomato Sauce

Servings: 3 • Time: 20 minutes • Calories: 440 • Points: 5.5 ww points

• 1 lb shrimp, shelled and deviened
• 6 oz uncooked bowtie pasta
• 3 cloves garlic, sliced thin
• 2 shallots, diced
• 1 zucchini, julienned or cubed
• 2 tomatoes, diced
• 1 tbsp olive oil
• 1/2 cup fat free chicken broth
• 1 tbsp fresh parsley, finely chopped
• cooking spray
• 1/2 tsp crushed red pepper flakes (optional)
• salt and fresh pepper
• Shredded Parmesan cheese

Cook pasta according to package instructions.

While pasta cooks, heat a large skillet until very hot. Spray lightly with cooking spray.Season shrimp with salt and pepper and add to hot skillet. Saute for about 1 minute, until almost cooked through and remove from heat. Set shrimp aside.

Add olive oil to the pan, lower heat to medium, add shallots and garlic and saute until golden, about 1 minute. Add tomatoes and season with salt and pepper, and cook about 1 minute. Add zucchini, saute another minute. Add chicken broth, red pepper flakes and mix well. Return shrimp to the pan and simmer 30 seconds. 

When pasta is cooked to al dente, drain in a colander and add pasta to sauce. Mixwell with the sauce and adjust salt and pepper. Add chopped parsley and serve. Topwith some really good grated cheese!

Yields a little over 1 1/2 cups per serving.


Recipe found at Gina's Skinny Recipes

Tuna Noodle Casserole

Again we started eating dinner before I remembered to take a picture.

Skinny Tuna Noodle Casserole

Servings: 6 • Size: 1/6th • Old Points: 6 pts • Points+: 8 pts
Calories: 318 • Fat: 7 g • Protein: 27.3 g • Carb: 34.3 g • Fiber: 3.6 g   

• 6 oz no yolk noodles
• 1 tbsp butter
• 1 medium onion, minced fine
• 3 tbsp flour
• 1 3/4 cups fat free chicken broth
• 1 cup 1% milk
• 1 oz sherry (optional)
• 10 oz sliced baby bella mushrooms
• 1 cup frozen petite peas (thawed)
• 2 (5 oz) cans tuna in water, drained 
• 4 oz 50% reduced fat sharp cheddar
• butter flavored cooking spray
• 2 tbsp Parmesan cheese
• 2 tbsp whole wheat seasoned breadcrumbs

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 6-7 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 20 - 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).






**Note** I was unable to find breadcrumbs without Partially Hydrogenated Oil in them.  Instead, I toasted some herb bread that I had on hand & then broke it into tiny pieces.  If anyone finds breadcrumbs without PHO or HFCS  please let me know.


This recipe is from Gina's Skinny Recipes

Low Fat Alfredo Sauce

This is a really good basic Alfredo Sauce.  We've also added mushrooms, chicken or squash depending on our mood.

This is with mushrooms & Parmesan cheese

• 1T Butter
• 1/4c Flour
• 1t Salt
• 1 pinch Nutmeg
• 1/4t Pepper
• 3C Skim Milk
• 1T Chopped Parsley
• 1t Minced Garlic

Heat butter over med-high until melted.  Add flour; stirring for 1 minute.  Whisk in milk, salt, pepper, nutmeg, garlic & parsley.

Bring to a boil; whisking.  Reduce heat & simmer; stir occasionally for 5 minutes or until thickened.

Toss with Parmesan cheese & noodles.


Recipe from Verna Gammon