baked ziti

okay, so not the most beautiful photo but don't let it fool you, it tastes a lot better than it looks.

baked ziti

recipe adapted from annie's eats

printable recipe

3 cups lowfat cottage cheese

2 large eggs, lightly beaten

1 1/2 cups grated parmesan, divided

1 lb ziti

1 tbsp extra virgin olive oil

1 1/2 lbs sweet italian sausage (i used chicken sausage)

1/2 cup yellow onion, finely chopped

5 cloves garlic, minced

(1) 28 oz can no-salt-added tomato sauce

(1) 14.5 oz can no-salt-added diced tomatoes

1 tsp oregano

1/2 cup plus 2 tbsp chopped fresh basil, divided

1 tsp sugar

3/4 tsp cornstarch

1 cup half and half

8 oz mozzarella cheese

salt & pepper

preheat oven to 350 degrees.  whisk cottage cheese, eggs and 1 cup of parmesan together in a medium bowl; set aside.  

bring a large pot of water to a boil.  cook pasta al-dente, in a large pot according to package directions.  drain pasta and set aside, leaving the pot to be used for white sauce.

heat olive oil in a large skillet over medium-high heat.  cook sausage until nearly browned.  add the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned.

stir in the tomato sauce, diced tomatoes and oregano.   simmer until thickened, about 10 minutes.  off the heat, stir in 1/2 cup of the basil and the sugar then season with salt and pepper. 

in a small bowl, whisk the cornstarch and the half and half together. 

transfer the mixture to the now-empty stockpot over medium heat.  bring to a simmer and cook until thickened, 3-4 minutes.  remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato/sausage mixture and 3/4 cup of mozzarella.  stir to combine.  add the pasta and toss to coat thoroughly with the sauce.  transfer the pasta to a large baking dish and spread the remaining tomato/sausage mixture evenly over the top.  sprinkle with the remaining mozzarella and parmesan cheese over the top.  

cover with foil and bake for 30 minutes.  uncover and bake for an additional 30 minutes (until the cheese is bubbling and beginning to brown).   cool for 10 minutes or so and then sprinkle with the remaining basil prior to serving.

this made enough for a 9x13" baking dish as well as a smaller (two serving) reusable dish that i put in the freezer for later.

yields 10 servings

Nutrition Facts baked ziti Serving Size: 1 serving Amount Per Serving Calories 460 Total Fat 16.9g       Saturated Fat 7.8g       Trans Fat 0g Cholesterol 100mg Sodium 816mg Carbohydrate 49.5g       Dietary Fiber 3.6g       Sugars 10.1g Protein 31.8g Vitamin A 20% Vitamin C 29% Calcium    42% Iron 13%

baked penne with chicken and sun-dried tomatoes

baked penne with chicken and sun-dried tomatoes

recipe adapted from martha stewart

printable recipe

2 tbsp butter

2 tbsp olive oil

1 1/2 lbs boneless skinless chicken breasts

2 tsp italian seasoning

1 tsp salt

1/2 tsp pepper

scant 1/2 cup flour

1/2 red bell pepper, diced

4 garlic cloves, minced

4 cups milk (i used 2%), heated in the microwave until warm

2 tsp red pepper flakes

10 oz white mushrooms, trimmed and sliced

1/2 cup oil packed italian herb sun-dried tomatoes, drained and thinly sliced

8 oz provolone, shredded

1 1/2 cup finely grated parmesan cheese

13 oz whole wheat penne pasta

preheat oven to 400 degree. 

poach chicken breasts seasoned with salt, pepper and seasoning.  

remove chicken from water (save water) and set aside.  using the same water used to poach the chicken (plus more if necessary), bring water to a boil and cook pasta al dente according to package directions.  drain and set aside.

heat milk in microwave and have ready.  in a large nonstick skillet, heat oil and butter over medium high heat.  saute red pepper until softened, about 5 minutes.  add garlic and cook an additional minute stirring constantly.  turn heat down to medium and slowly whisk flour into the pan. 

slowly add milk, whisking constantly.  add red pepper flakes and continue stirring occasionally until sauce is thickened.

while sauce is thickening, slice chicken into bite sized pieces.

once sauce is thickened, add mushrooms, tomatoes to the pan and mix in. let cook for a few minutes and then add the provolone and 1/2 cup of parmesan cheese.  stir until cheese is melted.  add the chicken and the pasta to the pan and mix everything together.

spread the mixture into a lightly sprayed large casserole dish (or two smaller dishes; freezing one for later).  top with remaining parmesan cheese and bake for 30 minutes until cheese is bubbly and browning.

i put aside a serving or two (for someone else) for the freezer in a disposable container.

bon a petite!

yields approx. 10 servings (probably a little more)

Nutrition Facts recipe baked penne with chicken and sun-dried tomatoes Serving Size: 1 serving Amount Per Serving Calories 444 Total Fat 19.6g       Saturated Fat 9.1g       Trans Fat 0g Cholesterol 62mg Sodium 603mg Carbohydrate 39.5g       Dietary Fiber 4.6g       Sugars 5.6g Protein 34.4g Vitamin A 11% Vitamin C 23% Calcium    28% Iron 10%

homemade spaghetti sauce (with meat)

this year at rendezvous i volunteered to prepare most of the meals for the group so we would have something to eat besides hamburgers and hotdogs every night.  not that there's anything wrong with hamburgers and hotdogs, it's just, well, spaghetti is better.

my idea was to make things in advance that i could freeze and re-heat later while camping.  this sauce worked perfectly and it was very good.  several people said so, i tell the truth.  

now, the only problem is i didn't take a photo of the final (re-heated) sauce atop the (whole wheat) spaghetti noodles so, you'll have to click over to mels sight to see what it looks like.

homemade spaghetti sauce

recipe via melskitchencafe

printable recipe

2 tablespoons olive oil

2 cups onion, chopped and divided

1 red pepper, coarsely chopped

2 lbs hamburger (at least 90% lean -i used laura's lean 92/8)

5 cloves garlic, minced

(1) 12oz can tomato paste

1 tsp kosher salt

1 tsp black pepper

3 tsp dried oregano

3 tsp dried basil

1 1/2 tsp dried thyme

(2) 14oz cans italian-style diced tomatoes

(2) 28-oz cans crushed tomatoes

1 carton fresh mushrooms

1 1/2 cups beef stock or beef broth

2 tbsp brown sugar

2 bay leaves

2 tbsp balsamic vinegar

directions (verbatim):

"heat olive oil over medium high heat.  add 1/2 of the onions and saute until translucent and slightly browned.  add garlic and stir constantly for 1 minute. 

add beef and cook until no red is showing.  drain beef slightly.  blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. 

add mixture to the garlic, onions and beef and stir to combine, cooking for another minutes.  

add tomato paste and spices and cook for 1 minutes, stirring until combined. 

add tomatoes, beef broth and sugar (and mushrooms, if using).  

stir until combined and add the bay leaves.  bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally.  fifteen minutes before serving, stir in the balsamic vinegar.

note: the sauce will seem watery at first but will reduce to perfection after simmering for an hour.  i've let it simmer on the stovetop for up to three hours before with no problems."

this makes a lot of spaghetti sauce.  at least a double batch for my family (one to eat and one to freeze for later).

Nutrition Facts recipe homemade spaghetti sauce Serving Size: 1 serving Amount Per Serving Calories 246 Total Fat 8.4g       Saturated Fat 3g       Trans Fat 0g Cholesterol 40mg Sodium 268mg Carbohydrate 25.2g       Dietary Fiber 1.6g       Sugars 5.6g Protein 19.5g Vitamin A 13% Vitamin C 49% Calcium    2% Iron 6%

pasta sauce with sweet italian turkey sausage

pasta sauce with sweet italian turkey sausage

printable recipe

recipe adapted via allrecipes

1.5 lbs sweet italian turkey sausage

1 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 large can peeled whole tomatoes

1 (15 oz) can tomato sauce, no salt added

1 tsp salt

1/4 tsp ground black pepper 

1 tsp dried basil

1 tsp dried oregano

1 bay leaf

1 tbsp brown sugar

cooked pasta (i use 1/2 box whole wheat spaghetti & 1/2 box barilla plus spaghetti)

heat large skillet over medium-high heat.  (if turkey sausage is in casings, remove casings) cook sausage until no longer pink.  remove from pan and drain fat.  set aside.

add olive oil to the same skillet over medium-high heat.  cook until soft and then add the garlic, continuing to cook until fragrant.  add the turkey back to the pan and then add the salt, pepper, basil and oregano.  

cook for another minute or two and then add the tomato's (breaking them up with the back of a spoon), the tomato sauce, 1/4 cup of water (if you prefer a less-thickened sauce) and the brown sugar.  stir to combine.  add the bay leaf and then simmer for uncovered for 1 hour, stirring occasionally. 

mix sauce with pasta and serve topped with parmesan cheese.

yum!

yields 6 servings

Nutrition Facts recipe pasta sauce with sweet italian turkey sausage Serving Size: 1 serving Amount Per Serving Calories 218 Total Fat 10.7g       Saturated Fat 2.4g       Trans Fat 0g Cholesterol 54mg Sodium 1198mg Carbohydrate 16.1g       Dietary Fiber 3.7g       Sugars 10.6g Protein 16g Vitamin A 15% Vitamin C 33% Calcium    9% Iron 5%

chicken scampi

olive garden's chicken scampi is one of my favorites.  i've always wanted to try making chicken scampi but i have been too lazy to recreate the dish with some healthier twists.  i.e. no cream, for starters.

when i came across the recipe below, i was excited to give it a try (with a few minor changes).   it turned out really well, something i'll make again for sure.  

chicken scampi

printable recipe

recipe adapted from stephanie cooks

1 tbsp butter

3 tbsp olive oil

5 cloves garlic, minced

4 boneless, skinless chicken breasts

1 tsp garlic powder

1 tsp onion powder

salt and pepper to taste

1 cup white wine or chicken broth

2 tbsp lemon juice

1 medium red bell pepper, seeded and sliced

1 medium green bell pepper, seeded & sliced

1 medium onion, chopped

pasta, cooked and drained (i used 8 oz barilla plus spaghetti and 8 oz whole wheat thin spaghetti)

shredded parmesan cheese to top

season chicken breasts with garlic powder, onion powder, salt and pepper.

heat butter and olive oil in a large skillet over medium-high heat.  add chicken breasts and brown on each side for 3-4 minutes or until golden but not necessarily cooked all of the way through.

remove chicken from the pan and set aside to rest.

add veggies to the same pan and saute for 6-8 minutes until they begin to soften.  add garlic and saute until fragrant. 

in the meantime, chop the rested chicken into bite sized pieces and cook and drain the pasta.

once the veggies have started to soften, deglaze the pan by adding the white wine and lemon juice, stirring gently to pick up any bits from the bottom of the skillet.  

add the chicken to the skillet and bring everything to a simmer.  lower the heat and continue to simmer for 10 minutes (or until chicken is cooked all of the way through).  toss drained pasta into the skillet until combined.

enjoy topped with parmesan cheese if desired.

serves 6

Nutrition Facts recipe chicken scampi Serving Size: 1 serving Amount Per Serving Calories 454 Total Fat 12g       Saturated Fat 2.2g       Trans Fat 0g Cholesterol 45mg Sodium 175mg Carbohydrate 60.4g       Dietary Fiber 8.1g       Sugars 3.9g Protein 27.5g Alcohol 3.6g Vitamin A 18% Vitamin C 123% Calcium    4% Iron 15%

chili mac

if you eat really clean all day and save your fat calories up for this dinner then it definitely qualifies as nutritious.  i think.

the kids in this house gobbled it up.  so did the man and the woman.

super good taste and super simple to make. 

to "healthify" just a little, i substituted vegetable oil for olive oil, ground beef for laura's lean ground sirloin, whole wheat shell pasta for regular elbow macaroni and regular tomato sauce with the "no salt added" version.  perfectly delicious.

chili mac

printable version

recipe via tracey's culinary adventures

1 tbsp olive oil

1 lb ground beef or turkey

1 medium onion, chopped

3 cloves garlic, minced

1 tbsp chili powder

1 tbsp cumin

1/2 tsp salt

1 tbsp brown sugar

2 cups water

2 - 8oz cans salt free tomato sauce

2 cups whole wheat noodles, elbow or shell 

8 oz sharp cheddar, shredded

heat oil in a large skillet over medium-high heat.  add onion, chili powder, cumin and salt and saute until softened, about 5-7 minutes.   

add brown sugar and meat.  saute until meat is no longer pink.

stir in water, tomato sauce and noodles.  bring to a boil over medium high heat and then cover until noodles are cooked adjusting heat as necessary to maintain vigorous simmer and stirring frequently to avoid noodles sticking to the bottom of the pan.  (10-12 minutes)

turn heat off and stir in 1/2 of the cheese until melted.  top with remaining 1/2 of the cheese and cover for an additional 2 minutes until melted.

yields 6 servings

Nutrition Facts recipe chili mac Serving Size: 1 serving Amount Per Serving Calories 442 Total Fat 17.7g       Saturated Fat 8.4g       Trans Fat 0g Cholesterol 80mg Sodium 564mg Carbohydrate 40.3g       Dietary Fiber 4.2g       Sugars 5.9g Protein 30.6g Vitamin A 24% Vitamin C 11% Calcium    29% Iron 34%

baked lemon pasta

i've been eyeballing this recipe for awhile now.  but .... butter, sour cream, parmesan cheese, spaghetti noodles  .... not exactly fit for "my nutritious dish" so, i tried to make it a little bit healthier by using a little less butter, light sour cream and, whole wheat linguine instead of regular thin spaghetti.

the result?  it was good.  surprisingly. still high in calories and fat but, i think okay as an "every now and then" kind of dish.  i knew the texture wouldn't be the same because of the light sour cream but, the taste was still really great.  something i'll make again for sure.  especially during the warmer months when i can serve it up with more grilled chicken.  the grilled chicken mixed in really well.  the perfect addition (seasoned with lemon pepper).  it would be great on it's own too.

baked lemon pasta

adapted from the pioneer woman cooks!

printable recipe

1 lb whole wheat linguine, spaghetti or thin spaghetti

3 tbsp unsalted butter

2 tbsp olive oil

3 cloves garlic, minced

1 whole lemon, juiced and zested

2 cups light sour cream

1/2 tsp kosher salt

fresh parmesan cheese

flat leaf parsley, chopped

preheat oven to 375 degrees.  cook pasta al dente.

in a large skillet, melt butter with olive oil over low heat.  when butter is melted, add minced garlic.  squeeze lemon juice into the pan. 

add sour cream and stir to mix together.  add lemon zest and salt.  turn off the heat. mix in 1/3 cup fresh parmesan.

add drained noodles into mixture and toss until well coated.

pour mixture into an oven safe dish and bake, covered for 15 minutes.  after 15 minutes remove foil and bake for an additional 7 minutes.

add more parmesan cheese to top before serving.

Nutrition Facts pioneer woman baked lemon pasta Serving Size: 1 serving Amount Per Serving Calories 522 Total Fat 24.9g       Saturated Fat 12.9g       Trans Fat 0g Cholesterol 42mg Sodium 68mg Carbohydrate 62.3g       Dietary Fiber 8.1g       Sugars 5.7g Protein 22.1g Vitamin A 15% Vitamin C 14% Calcium    14% Iron 14%