Easy Peasy-Extra Cheesy Baked Spaghetti

Easy Peasy-Extra Cheesy Baked Spaghetti


 

Adapted from Healthy Baked Spaghetti


Ladies and Gents, my apologies for taking so long to post here. However, your waiting was not in vain, because boy, do I have a winner for you!

I will be the first to admit that I wasn't the biggest fan of baked spaghetti...until now. Maybe it's because I remember it always being dry or covered in grease. That's not the case with this recipe! Here it is:

Serves 6--freezes well!

Ingredients:
1/2 lbs ground pork
1/2 lbs extra lean ground turkey (99% fat free)
1 medium/large white onion, chopped
6 oz whole wheat thin spaghetti
2 t olive oil
1 jar of light tomato basil pasta sauce (I used Ragu no sugar added)
1 cup 2% shredded cheddar cheese, divided
1/4 cup shredded parmesan cheese
2 t italian seasoning
2 t parsley
1-2 t oregano
1/2 t crushed red pepper (optional)
2 t garlic powder
1/2 -1 t black pepper
salt, to taste (optional)

Method:

Preheat oven to 375
1. In a large pot, prepare pasta according to the instructions on the box; drain and return to pot.

2. Heat olive oil in a large skillet over medium heat.  Add in onion and cooked for 2 minutes, or until almost soft.  Add in both meats, breaking it up until browned/cooked through.

3. Add in all of the seaonsings to the skillet. Mix well, and cook with meat for a few minutes.

4. Pour tomato basil sauce into the pot with the spaghetti. Mix to coat. Turn the heat up to medium, and allow flavors to "get to know one another."

5. Add meat/onion mixture into the pasta pot.  Toss and combine thoroughly.


6. In a large, well greased baking dish (I used 13x9), spoon half of the pasta mixture--making sure you form a fairly even layer. Sprinkle 1/2 cup of the cheddar cheese on top.

7. Spoon the remaining pasta mixture over the cheese, until completely covered.  Spinkle top with the remaining 1/2 cup of cheese. Sprinkle the cheddar cheese with the parmesan cheese.

8. Cover the baking dish loosely with aluminum foil. Be careful that it doesn't touch the cheese! You want to keep all of that cheesy goodness on the pasta :) To facilitate this, you can spray the foil with cooking spray, if you wish.

9. Bake at 375 for 20-25 minutes, or until bubbly.  Let the dish stand 5 minutes before serving.

Serve with a nice salad. Enjoy!

Nutritional Information (calculated on myfitnesspal.com)
**nutritional information may vary based on your ingredients**
Per serving:
Calories: 394
Fat: 18
Carbs: 31
Protein: 28
Fiber: 6


Weight Watcher Information (calculated on weightwatchers.com)
**points may vary based on your ingredients**
Per serving: 10pt+


All pictures are mine, so don't be a thief. After all, no one likes a thief. Also, if you reference this recipe, please attach a link back to my blog! :)

Spinach and Wild Mushroom Calzones

Spinach and Wild Mushroom Calzones

Ingredients

2/3 cup warm water
2 packets of splenda
1 envelope rapid rise active dry yeast
1 cup flour (prefereably bread flour), plus additional for rolling
1/2 cup whole wheat flour
1/2 t salt
1 medium onion
1/2 T dried oregano
1 T italian seasoning, divided
1 T of fresh garlic OR 1 t garlic powder
1/2 t pepper
3 cups wild mushrooms  (I used a cremini, shiitake, and oyster blend)
5 oz frozen spinach
1 cup part skim mozzarella cheese, shredded
6 T of tomato sauce (salt free), plus additional sauce for dipping

Additional ingredients/equipment: canola spray, a clean towel

Method:

Combine sugar, splenda, salt, yeast, bread flour, and whole wheat flour in a large bowl.  Pour in warm water, and mix.  Cover with a warm towel, and let rise for 35-45 minutes.

Meanwhile, spray a large saute pan with canola cooking spray.  Saute onion and oregano until soft.  Remove from pan, and set aside.

Add in mushrooms, 1/2 T italian seasoning, pepper, and garlic.  Cook 5 minutes. Add frozen spinach to the pan. Pour onions back into pan, cook until spinach is warm.

Divide dough into 4 equal pieces.  Flour surface. Roll each piece of dough into a 7in circle (or something resembling a circle). 

In a small bowl, mix 1/2 T italian seasoning and tomato sauce together. Add in additional salt, if desired.  Spread 1 1/2 T of tomato sauce over entire circle of dough.

Spread 1/4 c of cheese over each round of dough, on top of sauce.

Mound veggies on top of cheese.  Fold dough over and seal.

Repeat for remaining pieces of dough.

Transfer to a large baking sheet, sprayed and floured lightly with canola cooking spray.

Cover with a damp cloth and let rise for 30 minutes (this is a good time to preheat the oven--good way to utilize the heat)

Fill a large baking dish with water, and place on the bottom rack of oven.  On top oven, place calzones.

Bake at 400 degrees for 20 minutes, or until golden brown.

Serve with additional tomato sauce for dipping.  Ranch is also a very good option!

Serves 4

Enjoy!


Other Information

Inspired by Mushroom Calzones, from the Weight Watcher cookbook.

WW 6 pt+


All pictures are mine, so don't be a thief.

I am no way associated with Weight Watchers. All point values are unofficial, and are subject to human error.

Laura's Italian Meatballs in Sauce

Laura's Meatballs in Sauce

This is a family favorite! Flavorful, juicy meatballs simmer away in a robust tomato sauce. 

Don't be scared by the long ingredient list.  I promise that 99% of the ingredients will probably be things you already have on hand!

Make it this weekend!  Bask in the compliments.  You can thank me later :-)

Ingredients

for the meatballs

1/2 pound 85/15 ground turkey
1/2 pound ground pork
2 slices of sandwich bread (I used 100% whole wheat)
1/4 cup water
1/2 cup parmesan cheese
1 egg
1/2 onion, chopped
1- 1 1/2 tsp garlic powder
1/2 tsp crushed red pepper
fresh parsley
1/2- 1 T italian seasoning
1/8 tsp black pepper

optional: fresh torn basil, parmesan cheese for serving

for the sauce

28 oz diced tomatoes in tomato juice
28 oz salt free tomato sauce
6 oz tomato paste
8 oz water
2 tsp olive or canola oil
1/2 onion, diced
1- 1 1/2 tsp garlic
fresh parsley
1/2- 1 T italian seasoning (more if you prefer!)
1/2 tsp crushed red pepper
1/8 tsp black pepper
salt if desired

Method

Sauce:

In a heavy bottomed stock pot, heat the oil over medium heat.  Dice the onion and add into the pot.  Gently sautee until translucent.

Lower heat, and add in the diced tomatoes, tomato sauce, tomato paste, and water.  Gently stir to break up the tomato paste until smooth.

Add in all of the spices.  Stir.  Cover with a lid, and let simmer.  Think of this stage as a party. The flavors need to mingle and get to know one another better!

Meatballs:

Remove crusts from sandwich bread.  Place in a mixing bowl and cover with the water.  Let sit for 10 minutes.

Meanwhile, chop onion. 

Back to the bread--squeeze out excess water and pour residual water out of the mixing bowl.  Tear the bread into small pieces and place in the bowl. 

Break up the meat and add into the bowl.  Add in the onion, egg, cheese and spices.

Gently mix the mixture. Use your hands, people. The best things in the kitchen generally come out of getting a little messy!!  Do not over mix the mixture.

Divide and form 24 meatballs...

Once all meatballs have been formed, wash your hands.  Then, go back to the sauce and stir. Be careful! In my experience, the sauce likes to spit a little bit.  Remove the sauce from the heat.  Gently drop each meatball down into the sauce and "dunk" it down until almost fully covered.

Return to heat and cook for 30-45 minutes, checking every 15-20 minutes to stir to prevent the sauce from burning.

Serve over pasta of your choice, or even over roasted spaghetti squash.  Sprinkle with additional parmesan cheese, or even torn basil.

Enjoy!

Makes 24 meatballs in sauce, which is the equivalent to 8 servings.

Notes: Feeding a smaller bunch? This freezes extremely well! 

Other Information

3 meatballs and sauce 7 WW pt+

All photos are mine, so don't be a thief.

I am not associated with Weight Watchers, thus, the points values are NOT official.

Medeterranean Veggie Penne w/ Herbed Goat Cheese

Medeterranean Veggie Penne with Herbed Goat Cheese

Recently I received a request to do something with goat cheese. Thus, I decided to try my hand at something that was not only ridiculously tasty (and healthy), but also FAST.  This meal can be made in under 30 minutes!

Lately I've veered away from my nutritional talks. Not today, because you're about to get one! School is in session. Don't worry, there's not a quiz at the end! Let's talk about the health benefits of goat cheese.

Goat cheese is:
1) low in calories
2) low in sodium
3) good for those who are lactose intolerant
4) low in fat and cholesterol
5) full of vitamins D, K, B riboflavin, phosphorous, thiamine, and niacin
6) contains protein.

Alright, that's enough tomfoolery for one post. Let's get cookin'!
Ingredients
1/2 cup whole wheat penne pasta
1 small red bell pepper (or a bunch of small sweet peppers), seeded & cut into bite-size chunks
1 small zucchini, cut into bit size slices
1/4 cup of canned artichoke hearts, chopped
12 cherry/grape tomatoes
1 tsp olive oil
freshly ground black pepper, to taste
salt, to taste
1 oz herbed goat cheese (I used Silver Goat brand)
2 tsp italian seasoning

for the dressing:
2 tsp balsamic vinegar
2 tsp lemon juice
1/2 tsp garlic
1 tsp torn fresh basil

Method
1. Put a pot of water on to boil and preheat the broiler to high. Cook the pasta according to the package directions.

2.  Cut up all veggies. Arrange the bell pepper, zucchini, tomatoes, and artichoke hearts on a baking sheet lined with aluminum foil.  Drizzle with olive oil and italian seasoning. Toss with hands. You can use a spoon, but it's not as fun.  Season with salt & pepper, to taste.

3.  Broil for 5-10 minutes, stir/turn pieces over, and continue to broil for another 5-10 minutes* (time will depend on how tender and much color you like on your veggies)

4. When penne is cooked, drain well.  In a mixing bowl beat together the dressing ingredients.  Stir in pasta.

5. Add veggies to mixing bowl with pasta and dressing.

6. Crumble in goat cheese, and gently mix.

7. Garnish with basil and serve.

Need meat?? This dish is fantastic with a sliced grilled chicken breast, or some variety of sausage!
Other tasty veggies to try: olives, asparagus, squash, mushrooms

Makes 1 large serving! Feeding a crowd? Just double, triple, etc the portion :)

Other Information
WW 7pt+

Legal
What are the Health Benefits of Eating Goat Cheese?
Recipe inspired from Eat Smart, Lose Weight (Parragon Publishing Book, 2005), pg. 74.
Photos are mine, so don't be a thief.

Laura's "Knock Your Socks Off" Veggie Pizza

Laura's Veggie Pizza

Everyone likes pizza! The great thing about this pizza is that you can use just about any combination of veggies that you like, or have on hand. Some other really tasty additions include mushrooms and artichokes! You could even add some turkey pepperoni or chicken sausage. Whatever you do, this base recipe will get you rave reviews, and your family/friends will call you a kitchen rockstar!

Ingredients
Pillsbury thin crust (the kind in the tube)
3/4 cup pasta sauce (I used Prego Veggie Smart)
1 cup part skim mozzarella cheese
1 red onion, sliced thin
2 cups baby spinach
1 red bell pepper, chopped
1 small eggplant, peeled & cubed.
2 T olive oil
2 sprigs fresh rosemary, chopped
1 glove garlic
2 tsp italian seasoning
3 oz reduced fat feta cheese
salt + pepper, as desired.

Method
1. Preheat oven according to pizza crust package instructions.

2. Spray a baking sheet with canola cooking spray, and spread dough over baking sheet.  Spread pasta sauce over dough. Cover with mozzarella cheese.

3. Meanwhile, over medium heat, add oil into a large skillet.  Once skillet is warm, add onion and bell pepper. Cook for a few minutes (3-4). Add in eggplant. Continue to cook until veggies get soft (about 5-6 more minutes).  Add in italian seasoning, 1/2 of the rosemary, garlic, salt & pepper. 

4. Add baby spinach into the skillet and wilt slightly.

5. Spread veggies over pizza crust evenly.

6. Top with feta cheese, and sprinkle with remaining rosemary.

7.  Bake for 15 minutes, or until edges of crust are golden brown.  Remove from oven and cut into 6 squares.

Serves 6.

Other information
8pt+ per square