Chicken Scaloppine

Ingredients:

6-8 oz. Cremini mushrooms, quartered
1 shallot, minced
2 garlic cloves, minced
1 lemon, zested and halved
2 chicken breasts, boneless and skinless, 1 inch thick or pounded out that way
5 oz. angel hair pasta, cooked al dente, reserve 1/2 c. pasta water
2 oz. white cooking wine
4 oz. light cream
1 c. shaved Parmesan cheese

Place a medium size pan over medium heat and add 2 tsp. olive oil. Season both sides of the chicken with salt and pepper and place in the heated oil. Cook for 6 minutes undisturbed (do not touch them!), flip, and cook for another 5 minutes. Set the chicken aside and place the pan back on the heat. Add 2 tsp. olive oil and mushrooms, and cook for 1 minute. Stir in the shallot and garlic and cook for 1 more minute. Add in the wine, and juice from half of the lemon. Cook for 2 minutes. Add in the cream and pasta water and bring the mixture to a boil. Turn back down to medium heat and simmer for 5 minutes.

Add the cooked pasta and half of the Parmesan back into the sauce and stir together. Season the mixture again with salt and pepper to taste. Divide the pasta and sauce among two plates. Slice the chicken and place a chicken breast on top of each pasta mound. Sprinkle the top of the chicken with lemon zest and the remaining shaved Parmesan cheese.

Lemon Asparagus Orzo

If you want a refreshing take on a pasta dish right in time for spring, then look no further! This lemon asparagus dish mixed with the pasta is amazing! It makes a large portion and feeds a hungry crowd.

Ingredients:

1 lb. asparagus, blanched
4 c. chicken stalk
4 c. water
1 Tbs salt
1/4 tsp. turmeric
3 c. orzo pasta
1/2 c. green onions, whites and stalks, thinly sliced

Dressing:

2 lemons, zested
1/2 c. lemon juice
3 cloves garlic, crushed
3/4 tsp. salt
1 tsp. fresh cracked pepper
1/2 c. extra virgin olive oil

Place the lemon zest, juice, garlic, salt and pepper into a bowl. Add in the oil and whisk. Set aside. Slice the cooked asparagus into two inch pieces and set aside. Place the chicken stock and water into a large pot and bring to a boil. Add the salt and turmeric. Add the orzo and cook on medium-high for 10-12 minutes. Place the orzo in a large bowl and add the asparagus and green onions. Whisk the dressing quickly again and pour into the salad. Mix well. Let sit to room temperature before serving.

Slow Cooker Baked Spaghetti

The slow cooking for hours means getting to play for hours, or relax, without having to worry about dinner. When my family was up from Texas this past week, this recipe was a life saver. Everyone in the house ended up getting sick, so my mom came over to help with the first part of the recipe, and it was the slow cooker's job after that. It turned out amazing, the house smelled like an Italian restaurant, and that cheese.......so good!

Ingredients:

2 cans (Traditional) Hunt's Pasta Sauce

1 1/2 lb. ground beef

1/2 white onion, diced

1 clove garlic, minced

1 tsp. salt

1 tsp. oregano

1 tsp. dried basil

1 1/2 lb. spaghetti noodles (cooked according to package after sauce has cooked)

4 oz. cream cheese, 1'3 less fat

1 c. low fat ricotta

1 tsp. salt

2 c. shredded Mozzarella cheese

In a large saucepan, cook the meat and the onions together until the meat is all brown. Drain the excess grease if there is a large amount in the pan. Add the garlic and cook for a minute longer. Add in the salt, oregano and basil and stir together. Pour the meat mixture into the slow cooker, add in the Hunt's pasta sauce and stir together. Cover and cook on Low for 4 hours. 

Cook the spaghetti according to the package directions, then drain the water. In a small bowl, add the softened cream cheese, ricotta and salt together. Mix until you are left with a mostly smooth creamy consistency. 

Stir in the noodles with the sauce. Spread the cream cheese mixture on top and sprinkle the cheese in an even layer. Cover with the lid again and cook for another 20 minutes on Low until the cheese is fully melted. Serve and top with some fresh chopped parsley if you want to add some color and freshness. 

Ham and Cheddar Lasagna

So I went to make lasagna the other day and realized while straining my cottage cheese that I had used the same colander to clean out new fish tank rocks. Needless to say, I did not get all of the rocks out when I scrubbed it.... so after already having opened the can of pasta sauce, I scrambled through the fridge to create something that didn't need that kind of cheese. The result turned out pretty darn good, and rock free!

Ingredients:

Hunt's Pasta Sauce, garlic and herb
1 box oven-ready lasagna noodles (Barilla)
2 c. diced ham
1 c. sweet bell pepper, chopped (I used mini, multi-color)
1 bag shredded cheddar cheese, reduced fat
1 c. shredded white cheddar

Preheat the oven to 350 degrees. Mix together the diced ham, sweet pepper, and reduced fat cheddar together in a medium size bowl. Spread about 2-3 tablespoons of pasta sauce on the bottom of a 9x13 baking dish. Top with three oven-ready noodles.

Place about 1/4 cup of the ham mixture on each noodle. Drizzle with 1 tablespoon sauce per each. Top with three more noodles and repeat the process until all of your filling is gone and you are down to one or no noodle sheets left.

Spread the remaining of the sauce from the can over the noodles on top. Sprinkle with the shredded white cheddar cheese. Cover the pan with tinfoil and bake in the oven for 40 minutes. Remove the tinfoil and cook for another 5 minutes.

Let the lasagna cool for at least 10 minutes before trying to slice and serve. If you don't, the noodles will be sliding around everywhere. I topped each serving with some grated Parmesan cheese and chives.

Muffaletta Pasta Salad

 If you love the flavors of the classic Muffaletta sandwich, you have to try this deconstructed pasta dish. It combines the tangy olives with creamy provolone cheese and crunchy fresh vegetables.

Ingredients:

16 oz. pasta, cooked and rinsed with cold water
1 c. provolone cheese, cubed
4 oz. dry salami (Busseto Foods Classico Nuggets Dry Salami), sliced into strips
1 green bell pepper, diced
2 stalks celery, diced
1 c. kalamata olives, pitted, sliced
1/2 c. small green olives, pitted, sliced
2 Tbs. fresh parsley, chopped

Combine the cooled pasta, green pepper, salami, celery, olives and provolone cheese together in a large bowl.

Vinaigrette:

1/2 c. extra virgin olive oil
1/3 c. red wine vinegar
1 tsp. dried minced garlic
1 tsp. sugar
1 tsp. dried oregano
1/2 tsp. fresh cracked black pepper
1 tsp. salt

In a small bowl, whisk the vinaigrette ingredients together.

To assemble the pasta, pour the vinaigrette over the pasta and stir everything together until everything is well mixed. Sprinkle the pasta with fresh chopped parsley before serving.

Turkey Bolognese

Ingredients:

2 Tbs. olive oil
1 lb. lean ground turkey
4 garlic cloves, minced
1 Tbs. dried oregano
1 1/2 c. dry red wine, divided
1 (28 oz) can crushed tomatoes
2 Tbs. tomato paste
3/4 lb. pasta (penne)
1/4 tsp. nutmeg
1/4 c. chopped fresh basil
1/4 c. heavy cream
1/2 c. fresh grated Parmesan

Heat a large skillet on medium high heat and add the olive oil. Add the ground turkey and cook until no longer pink. Add in the garlic and oregano and cook for one minute. Add in the red wine and and use a wooden spoon to scrape the brown bits into the sauce. Add the canned tomatoes, tomato paste, 2 tsp. salt and 1 1/2 tsp. fresh ground pepper. Bring to a boil, lower the heat and simmer for 10 minutes.

Meanwhile, cook the pasta according to the directions on the box. While the pasta finishes cooking, add in the nutmeg, basil, cream and remaining 1/4 cup wine and stir together. Drain the pasta and add to the sauce. Stir together and add another 1/4 c. grated Parmesan cheese. Divide into serving dishes and top with chopped basil and more grated Parmesan.

Turkey Spinach Spaghetti Pie

This savory spaghetti pie delivers in flavor while still remaining on the healthier side. Even being Weight Watchers friendly, the fact that there is only 4 ounces of pasta in this whole pasta pie is amazing, and it is SO cheesy!

Ingredients:

4 oz. Barilla Veggie Spaghetti, broken in thirds, cooked and drained
8 oz. cream cheese, 1/3 less fat
3/4 c. liquid egg whites
1/2 c. light sour cream
1/4 c. chopped fresh basil
1 tsp. garlic powder
10 oz. chopped cooked turkey (I used Oscar Mayer Carving Board)
10 oz. pkg frozen chopped spinach, thawed and drained
1 c. shredded Marble Jack cheese
1 chopped roasted red sweet pepper, from bottle

Preheat the oven to 350 degrees. Spray a 9 inch springform pan with non stick cooking spray. Beat the cream cheese with an electric mixer until smooth. Add in the egg whites and sour cream and mix until combined. Stir in the basil, garlic powder, turkey, spinach, shredded cheese and roasted pepper.

Add in the pasta, stir and pour into the prepared dish. Spread out in an even layer. Bake uncovered for 50-55 minutes. Let sit for 10 minutes before slicing and serving.

(Makes 8 servings, 8 Weight Watchers Smart Points per serving)

Hamburger Casserole

While my nieces and nephew were up at our house for two weeks visiting (ages ranging from 3 years old to 6), I wanted to make a few recipes that fed multiple people while still being kid friendly. This recipes is perfect because most kids love noodles and hamburger, and it is covered in a melted cheesy top layer!

Ingredients:

1 3/4 lb. ground beef (lean)
1 large onion, diced small
1 Tbs. vegetable oil
2 tsp. garlic salt
2 cloves garlic, chopped
1/2 tsp. paprika
28 oz. can pureed tomatoes
16 oz. box macaroni noodles
1 c. shredded mozzarella
1/2 c. shredded cheddar

Preheat the oven to 400 degrees. In a large pan, heat the vegetable oil on medium heat and add in the ground beef. Using two forks (or spatula), stir the meat until half of it is browned. Add in the chopped onion and cook with the meat, stirring occasionally so that the onions and meat continue to cook evenly. Add the seasonings and stir together. Add the tomatoes to the pan and continue to cook for a few minutes. Meanwhile, cook the noodles according to the package directions, drain and set aside.

Pour the meat and tomato mixture in with the noodles. Taste the mixture and add in more garlic salt if necessary.

Pour the noodle mixture into a 13x9 baking dish (I also had to use an 8x8 because this recipes makes a lot!). Use the spatula to smooth out the top, and then sprinkle both cheeses evenly. Cover with foil and bake for 45 minutes. Remove the foil and cook for another 10 to 15 minutes.

Broccoli Cheddar Couscous Bites

These broccoli cheddar couscous bites are great as a side dish or appetizer. If you have kids and are sick of eating tater tots and they are really picky, give them a side of these instead. They are cheesy, soft with a crunch around the edges, and full of broccoli!

Ingredients:

2/3 c. uncooked couscous
1 1/4 c. water
2 eggs, lightly beaten
2 c. broccoli florets, finely chopped
1 c. yellow onion, finely diced
3 gloves garlic, minced
1 1/2 c. shredded reduced fat cheddar cheese
1/2 tsp. paprika
1 tsp. salt and fresh cracked pepper

Preheat the oven to 350 degrees. Spray mini muffin tins with non stick cooking spray and set aside. In a medium saucepan, cook the couscous and water according to the package directions. Drain and add to a medium size bowl. Let cool slightly before adding the rest of the ingredients. Add in the eggs, broccoli, onion, garlic, cheese, paprika and salt and pepper. Stir everything together well. Divide into the mini cups (they do not expand so you can fill right to the top). Press the mixture down slightly, then bake in the oven for 15-20 minutes until the tops are slightly golden brown. Let cool for 5 minutes in the pans, then try to gently remove (use a knife on the edges to loosen if necessary) the couscous cups to a serving tray.

Skillet Chicken Cacciatore

Lately, the weather has been so odd here in the Upper Peninsula of Michigan. We had gorgeous end of February and beginning of March weather that was close to in the 60's (and not at all normal for us this time of year). Then we got hit with snow again, had it melt, and now it is again currently snowing and back down to the 20's! This is a perfect cold weather comfort dish. It is packed with vegetables, topped with sharp Parmesan and sits in a wine sauce...and if that isn't enough to get you warm, you've already opened a bottle of red wine! It's perfect!

Ingredients:

1 1/2 Tbs. olive oil
1 tsp. fresh rosemary, chopped
2 cloves garlic, chopped
1/4 tsp. salt and fresh cracked pepper
4 boneless, skinless chicken breast halves
1 c. onion, thin sliced
1 c. red bell pepper, thin sliced
1/2 c. green bell pepper, thin sliced
1 (8 oz.) pkg. cremini mushrooms, presliced
1/2 c. red wine (I used Cabernet Sauvignon)
1/4 c. fresh basil, chopped
1/4 tsp. crushed red pepper
14.5 oz. can petite diced tomatoes (with liquid)
1/4 c. shredded Parmesan cheese

In a small bowl, add the olive oil, rosemary, chopped garlic, salt and pepper. Place the chicken into the bowl and rub the mixture over the chicken breasts. Heat a large skillet to medium high heat. Pour in the chicken and oil and cook the chicken for two minutes on each side. Remove the chicken from the pan (yes, it will not be done at this point).

In the same pan, add the onion, bell peppers and mushrooms and cook for four minutes stirring occasionally. The peppers will start to become softened and the mushrooms will be about half cooked at this point. Add in the wine and continue to cook for one minute.

Stir in the basil, crushed red pepper and tomatoes and continue to cook for one minute, stirring occasionally.

Add the chicken back to the pan and cover with a lid. Simmer the chicken for 15 minutes longer or until the middle of the chicken is no longer pink.

I served this dish with a side of spicy red chilli noodles that were sauteed in butter, garlic and spinach. You could use rice, polenta, another kind of pasta or serve as is.

Thai Peanut Chicken over Noodles

This recipes combines a lot of my loves into one dish. My favorite meat is chicken, my favorite veggie is broccoli, favorite nut is peanut, favorite starch is pasta, etc I think you get my point! This recipe is amazing and is great for when you are craving Chinese or Thai or oriental food! (And a hell of a lot less greasy!)

Ingredients:

1/2 c. low-sodium chicken broth
3 Tbs. low-sodium soy sauce
2 Tbs. creamy peanut butter
2 tsp. Champagne vinegar
1/4 tsp. cayenne pepper
3 Tbs. Sesame oil
3 garlic cloves, chopped
1 1/2 Tbs. fresh ginger (I have fresh from a squeeze tube)
4 green onions, chopped
1/2 lb. boneless, skinless chicken breast, cut into small thin strips
1 c. broccoli, chopped
1/3 c. peanuts, chopped

In a large skillet over medium-high heat, heat the Sesame oil. Stir in the garlic and green onions and cook until the garlic is roasted. Add in the chicken and stir until the chicken is no longer pink (about 3-4 minutes). Take the chicken out with a slotted spoon and place in a small bowl to add back in later.

In a small bowl, whisk the broth, soy sauce, peanut butter, vinegar, cayenne and ginger together.

To the pan with the oil still in it, add the broccoli, peanuts (minus about a tablespoon), and peanut butter sauce and stir frequently for about four minutes until the sauce starts to thicken. Add the chicken back in and cook again for another two minutes to heat the chicken back up.

Serve over rice or noodles. I picked this Linguine that was Red Chilli flavored, giving the dish more of a kick. You could use Ramen, rice noodles or really any kind of noodles for this dish.