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! :)

Kickin' Quinoa Mac n' Cheese w/ Chipotle Chicken Sausage

Happy New Year!! Boy, 2012 sure did go by quickly! Anyone else feel like time just flies by as you get older? Where's the rewind button? ;-)  I hope you have a blessed start to 2013---check out the recipe below! It's a great way to kickstart your year with some healthful comfort food!!

Kickin' Quinoa Mac n' Cheese w/ Chipotle Chicken Sausage

 

Recipe adapted from Moni's Quinoa Mac n Cheese

Yes, the following recipe is quite a mouthful.  A mouthful of deliciousness, that is.  With ingredients like quinoa, and better for you chicken sausage, you won't have to deviate from your New Years resolution of losing weight....or simply just eating better. 

So you might be asking how this is healthy if it involves cheese.  Well, you can't have mac n' cheese without cheese!!! That's just wrong.  The star ingredient here is quinoa (prounced keen-wah).  Don't worry if you thought it was prounced KIN-OAH--that's how my dad thought it was pronounced. 

Why quinoa? Well, where to begin.
1. Quinoa is rich in fiber, and keeps you full.
2. Quinoa is chalk full of iron
3. It's a complete protein.  Do you know that it has all 9 essential amino acids? Well now you do.
4. Quinoa has riboflavin. (Yeah, I don't really know what that is either, but it improves enegery within brain & muscle cells.)

Need further convincing? Check out this article: 7 Benefits of Quinoa

Bottom line: Make this dish--it's fantastic! This dish is a great way to introduce quinoa to your family, or for yourself if you're not the sharing kind.

Ingredients:
1 tsp olive OR canola oil
1 medium onion, diced
1 can of diced green chiles, a little fluid drained off the top.
3/4 cup dry quinoa
2 links of chipotle & cheese chicken sausage (I used Johnsonville brand), sliced
1 glove of garlic, minced (or just a good T or two of the jarred stuff)
1 1/2 cups fat free, low sodium chicken stock
1 large egg
1/2 cup fat free milk
1 cup low-fat cheddar cheese, shredded
3 T of parmesan cheese
salt & pepper, to taste
pinch of crushed red pepper (optional)

Garnish (optional): extra cheese, scallions, salsa, sour cream, etc!

Method:

1. Heat oil in a thick bottomed medium-ish sauce pot over medium heat.  When oil is hot, add in onions & green chiles.  Cook for 3 minutes.  Add in the chicken sausage, and cook for another 3 minutes--or until onion is tender.

2. Stir in quinoa, garlic, salt & pepper, and crushed red pepper flakes (if using). Cook, uncovered, until quinoa starts to turn opaque (about 5 minutes).

3. Add in chicken stock. Cover and reduce heat to medium low (should be simmering). Cook for 15-20 minutes, or until most of the liquid has been absorbed. Remove from heat and let stand for 10 minutes.

4. Preheat oven to 350 degrees.  Generously coat a 8x8 or 9x9 inch dish with cooking spray. 

5. In a small dish, whisk together milk & the egg. Next, gently fold the egg mixture into the quinoa mixture. Add in the cheddar cheese, mixing well so that some of the cheese starts to melt.  Don't worry if it's a little "soupy." It will thicken/stand up in the oven. Pour into baking dish, sprinkling parmesan cheese over the top. Add more salt & pepper, if desired.

6. Bake for 30-35 minutes, or until the edges turn a pretty golden color.

Makes 4 generous servings.  Pairs nicely with a green salad.

Other information

8 WWpts+ per serving

Points calculated using the WW Recipe Builder on weightwatchers.com). Points may vary based on the different products used.

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.

Spinach and Gorgonzola Omelet

Spinach and Gorgonzola Omelet

Omelets are a great way to star the morning! Make yours with egg whites to cut down on fat.  The gorgozonla adds depth of flavor while the lemon zest adds something to "keep it interesting."  Enjoy!

Ingredients
4 egg whites
1 T almond/skim milk
canola cooking spray
1 tsp olive oil
1/4 cup reduced fat blue/gorgonzola cheese, crumbled
1/2 cup fresh chopped baby spinach
1 tsp fresh lemon zest
black pepper

Method
Spray skillet with canola cooking spray.  Place on medium heat and add olive oil. 

Meanwhile, beat egg whites and milk with a whisk.  Pour mixture into hot skillet, and reduce heat to medium-low.  Cook until almost set.

Sprinkle entire omelet with pepper.  Spread 1/2 of the cheese over one side of the omelet. Top with the baby spinach.  Sprinkle remaining gorgonzola, finishing with the lemon zest.

Fold omelet and serve immediately.

Other information
WW 4pt+

Legal Information
all photos are mine, so don't be a thief
recipe adapted from Spinach and Gorgonzola Eggwhites
**not sponsored by WW**

Mexican Flatbread Pizza w. Pink Ole Sauce

this is one serving!!

Mexican Flatbread Pizza with Pink Ole Sauce

Everyone remembers the "mexican pizza" day in grade school.  Sure, it was questionable, but it was good!  Here's a grown up version that is cool enough that your kids will eat it,  substantial enough that your macho man will ask for more, and skinny enough for you to not worry about it. Sounds like a sweet deal to me. Let's get to it.

Ole!

Ingredients

pizza:

2 big slabs of Naan bread, each cut in half (I used 1 package of Tandoori Stonefire Naan, divided into 4 total pieces)

1 cup of low fat sharp cheddar cheese, shredded

8 oz fat free refried beans

6 tablespoons of salsa picante, any heat level (I used HOT)

pico de gallo (see recipe below)

1 cup cooked ground chicken breast

Taco seasoning (see recipe below), to taste

3 Tablespoon of water

4 Tablespoons of reduced fat sour cream

1-2 teaspoons of salt free southwest chipotle seasoning (I used Mrs. Dash)

pico de gallo:

chop up & mix the following: onion, tomatoes, jalapeno, cilantro, lime juice, salt & pepper.

Taco seasoning:

1 tsp of the following: garlic powder, onion powder, chili powder, cumin, cayenne pepper, and salt free chipotle seasoning.

Method

Preheat oven to 350.  Line a baking sheet with aluminum foil. Spray with canola cooking spray.  Arrange naan pieces on tray.

In a bowl, mix refried beans and 3 tablespoons of the salsa and 1-2 tablespoons of the pico de gallo.

Meanwhile, spray a small skillet with canola cooking spray. Cook ground chicken until done.  Add in water, and desired about to taco seasoning.  Stir, and remove from heat.

To assemble pizzas:  Equally divide and spread refried bean mixture over each piece of naan bread. 

Top with chicken (divide equally) and 1/4 cup of cheese on each pizza.  Place in oven for 10-15 minutes, or until hot and melty.

Remove from oven and top with plenty pico de gallo. Mix together remaining salsa and the sour cream. Add in the chipotle seasoning, and stir.

The sauce is pink, PINK! Anything pink is awesome in my book.  Moving on....

Drizzle over each pizza.

melty & tasty....and it's a BIG portion!

Serve immediately.

Serves 4.

Other information

WW 10pt+ for 1 piece.

Legal

based on The Pioneer Woman's Mexican "Flatbread" Pizza

**site not sponsored by WW** Always make sure to double check nutritional information, as different brands vary!