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Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts

Down & Dirty Chicken 'n Dumplings

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Posted on Wednesday, January 27, 2010 12:53 PM | By: Mama*P

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My mother used to make the best chicken 'n dumplings. The dumplings were handmade and rolled out. There was nothing light about the cream sauce either. YUM. However, that does nothing for someone who is constantly on Weight Watchers so...


with only 5 ingredients, I've come up with a down n' dirty version, BUT this is much healthier as well as tasty. I always pair my chicken 'n dumplings with black-eye peas, but you can also do a side salad or another vegetable like broccoli.

It's 7.5 points for 5 large servings or 6 points for 6 servings for you point counters.

1 lb. skinless, boneless chicken breasts
2 cans of Campbell's Health Request Cream of Chicken soup (or you can substitute with one of the cans for Cream of Mushroom)
6 oz. dry Ronzoni Healthy Harvest Whole Wheat blend Wide Noodles
3 tbsp. flour
1 cup 1% milk
Garlic salt, salt, pepper - to taste

I cook the chicken in a pressure cooker (cover the chicken in water, sprinkle on some salt and garlic salt) for 25 minutes, but you can boil it just as easily. After chicken is cooked, remove chicken but reserve stock. Add in dry pasta to the stock. You may need to add more water to cover the noodles. Boil for 7 minutes. In the meantime, let the chicken cool and shred. Also empty the soup cans into a large mixing bowl and whisk in the milk and flour. Once the noodles are cooked, stir in the soup, milk, and flour mixture. Then, add in the shredded chicken. Salt and pepper to taste.

Enjoy!

Roasted Butternut Squash and Bacon Pasta

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Posted on Monday, November 9, 2009 9:54 AM | By: Mama*P

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We're a part of a local farmer's coop and as such we have been inundated with Butternut Squash. I've decided to branch out and try some new recipes for BN squash since, let's be realistic , having it the same way every time gets really old fast. This recipe caught my eye, well, because of the bacon. Bacon makes everything better, right?

Source: Cooking Light

Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.

Yield: 5 servings

Ingredients

  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups (1-inch) cubed peeled butternut squash
  • Cooking spray
  • 6 sweet hickory-smoked bacon slices (raw)
  • 1 cup thinly sliced shallots
  • 8 ounces uncooked mini penne (tube-shaped pasta)
  • 1/4 cup all-purpose flour
  • 2 cups 2% reduced-fat milk
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Nutritional Information

Calories:
469 (28% from fat)
Fat:
14.4g (sat 7.3g,mono 4.4g,poly 0.9g)
Protein:
22.1g
Carbohydrate:
66.6g
Fiber:
6.8g
Cholesterol:
40mg
Iron:
3.5mg
Sodium:
849mg
Calcium:
443mg

Grilled Southwestern Pasta Salad

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Posted on Monday, October 26, 2009 9:04 AM | By: Mama*P

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Serve 4

Total cooking time: 40 minutes

8 oz multigrain or whole wheat penne
8 oz lean boneless sirlion steak
1/2 tsp each ground cumin, salt and pepper
3 medium poblano chile peppers, halved and seeded
1 ear fresh corn, husked
1 medium sweet onion, sliced 1/2 in thick
Nonstick spray
2 large ripe tomatoes, cut in bite sized chunks
1 Tbsp olive oil
1/4 cup lime juice
1/2 cup chopped cilantro

1. Cook asta in a large pot of lightly salted water as package directs. Drain, rinse under cold water and drain again. Transfer to large serving bowl.
2. Heat outdoor grill. Rub steak with 1/4 tsp each of cumin, salt, and pepper. Coat steak, pepers, corn and onion with nonstick spray.
3. Grill steak 4 to 6 minutes, turning once, for medium rare. Remove to cutting board; let stand 5 minutes. Grill corn, peppers and onion 8 to 10 minutes, turning as needed until lightly charred and tender.
4. Cut peppers and onion into bite sized pieces and cut corn off cob; add to bowl with pasta. Slice steak thinly against the grain and add to bowl.
5. Add remaining cumin, salt, and pepper and remaining ingredients to bowl; toss to mix and coat.

Per serving: 410 cal, 25g pro, 6 g carb, 8 g fiber, 9 g fat, 331 mg salt

Spinach & Sausage Pasta Bake

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Posted on Saturday, October 17, 2009 8:30 AM | By: Mama*P

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You can certainly lighten this one up by using turkey sausage, light/lf cream cheese and whole wheat pasta. Great for a large crowd.

Ingredients

1 lb box of uncooked rigatoni

3/4 cup finely chopped onion

1 (10 oz) package frozen chopped spinach, thawed

1-1/2 lbs mild Italian sausage

1 (28-oz.) can Italian-style diced tomatoes, lightly drained

2 (8-oz.) containers chive-and-onion cream cheese

3/4 cups shredded mozzarella cheese

Preparation

1. Prepare rigatoni according to package directions. Brown and crumble Italian sausage in large frying pan sprayed with non-stick spray.

2. After sausage cooks, spray pan with non-stick spray and sauté onions until translucent. Mix hot sausage with cream cheese while onions cook.

3. Drain chopped spinach well, pressing between layers of paper towels.

4. Add spinach and onions to sausage and cheese mixture. Mix in tomatoes.

5. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

12 servings

Beef Stroganoff

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8:17 AM | By: Mama*P

Category: , , ,

4 servings – 8 points

16 oz 90% lean/10% fat raw ground beef

3 oz no-yolk egg noodles

1/2 cup onion(s)

1/2 cup mushroom(s)

1 1/4 Tbsp all-purpose flour

1 Tbsp mustard

1 cup broth, any type

1/2 cup reduced-fat sour cream

2 Tbsp red wine vinegar


Cook noodles according to package directions. In skillet add ground beef, onion and mushrooms and cook until no longer pink. IN a small bowl, add broth and flour mix well and pour over mix mixture, when starts to thicken, turn off heat and add sour cream mustard and vinegar. Divide into 4 serve and serve over 1/2 noodles.

Chili Mac Casserole

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8:16 AM | By: Mama*P

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8 servings – 5 points per serviing


1 1/2 cup uncooked macaroni

1 pound lean ground beef

1 large onion(s)

2 clove garlic clove(s)

28 oz canned diced tomatoes

8 oz canned tomato sauce

1 can light red kidney beans

1 1/2 tsp table salt

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp black pepper

4 oz 2% shredded cheddar

1/4 c. shredded 2% mozzarella cheese


Cook macaroni. In pan, brown meat, onion and garlic. Drain, add diced tomatoes, tomato sauce, beans and seasonings. Combine with drained noodles. Place in 9x11 pan coated w/ Pam. Bake covered at 375 for 25 - 30 min. Add cheese, bake 5 - 8 min.

Vegetarian Pad Thai

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6:49 AM | By: Mama*P

Category: , , ,

Source: Cooking Light

7 pts per serving


2/3 cup chili sauce (such as Heinz)

1/4 cup packed brown sugar

2 tablespoons water

2 tablespoons fish sauce

1 1/2 teaspoons grated peeled fresh ginger

1 teaspoon chopped seeded serrano chile

1/2 pound wide rice stick noodles (bánh pho)

4 teaspoons vegetable oil, divided

1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes

2 large egg whites

1 large egg

3 garlic cloves, minced

2 cups fresh bean sprouts

3/4 cup diagonally cut green onions

1/2 cup minced fresh cilantro, divided

1/3 cup coarsely chopped dry-roasted peanuts

6 lime wedges


Combine first 6 ingredients; set aside. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.


Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan. Combine egg whites and egg, stirring well with a whisk.


Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.


Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.


Yield: 6 servings (serving size: 1 1/3 cups noodle mixture, 2 teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime wedge)


NUTRITION PER SERVING

CALORIES 347(25% from fat); FAT 9.6g(sat 1.6g,mono 3.5g,poly 3.5g); PROTEIN 10.9g; CHOLESTEROL 37mg; CALCIUM 80mg; SODIUM 935mg; FIBER 2.5g; IRON 2.4mg; CARBOHYDRATE 56.7g

Chicken with Pecan Cream and Mushrooms

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6:46 AM | By: Mama*P

Category: , , , ,

Source: Cooking Light

8 pts per serving


A simple chicken sauté gets an elegant makeover. You can also serve with rice or orzo to soak up the succulent sauce. This sauce is also great made with roasted almond butter.


3/4 cup coarsely chopped pecans, toasted

1 cup water

1 1/4 teaspoons salt, divided

6 (4-ounce) skinless, boneless chicken breast halves

1 teaspoon freshly ground black pepper

Cooking spray

1/4 cup finely chopped shallots

1 (8-ounce) package presliced mushrooms

4 cups cooked egg noodles

Chopped parsley (optional)


Place pecans in a food processor; process until smooth (about 1 minute), scraping sides of bowl once. With processor on, add water and 3/4 teaspoon salt; process until smooth, scraping sides of bowl once.

Sprinkle chicken with 1/2 teaspoon salt and pepper.


Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 3 minutes on each side or until done. Remove chicken from pan; keep warm.


Add shallots and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in pecan cream; bring to a boil. Cook 1 1/2 minutes. Place 2/3 cup noodles on each of 6 plates. Top each serving with 1 chicken breast half and 1/3 cup sauce. Garnish with parsley, if desired.


Yield: 6 servings


NUTRITION PER SERVING

CALORIES 378(30% from fat); FAT 12.8g(sat 1.6g,mono 6.5g,poly 3.8g); PROTEIN 33.9g; CHOLESTEROL 101mg; CALCIUM 32mg; SODIUM 573mg; FIBER 3.7g; IRON 3.4mg; CARBOHYDRATE 31.2g

BLT Pasta Salad

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Posted on Friday, October 16, 2009 7:57 AM | By: Mama*P

Category: , , ,

10 servings - 3 points per serving

(1 cup = 1 serving)


3 2/3 cups cooked elbow macaroni -- (8 oz. uncooked), cooked without salt or fat

4 cups tomatoes -- peel, seed & coarsely chopped (about 2 lbs. )

4 slices cooked bacon -- hickory-smoked, crumbled

3 cups iceberg lettuce -- (prepackaged), very thinly sliced

1/2 cup fat-free mayonnaise

1/3 cup low-fat sour cream

1 tablespoon Dijon mustard

1 teaspoon sugar

2 teaspoon cider vinegar

1/2 teaspoon salt

1/2 teaspoon pepper


Combine first 4 ingredients in a large bowl; toss gently. Combine mayonnaise and next 6 ingredients; stir well. Add dressing to salad; toss gently. Serve immediately.


Per Serving: Calories 149 (18% from fat); Protein 4.7g; Fat2.9g Carb 26g; Fiber 1.4g; Cholesterol 5mg; Iron 0.7mg; Sodium 367mg, Calcium 18mg.

Buffalo Chicken Lasagna

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6:37 AM | By: Mama*P

Category: , , ,

9 servings - 5 points per serving


12 Whole Wheat Lasagna Noodles, uncooked

1 lb. Skinless Chicken Breast, cooked and shredded

3 Cups Hunt’s Four Cheese Spaghetti Sauce

1 Cup Buffalo Wing Sauce

1 1/2 Cups Water

15 oz. Nonfat Ricotta Cheese

1/2 Cup Egg Substitute

2 cups shredded 2% Colby Jack cheese


Preheat the oven to 350 degrees. Boil chicken until cooked through and then shred. Stir together spaghetti sauce, buffalo sauce and water. In a small bowl, combine ricotta cheese and egg substitute (or 2 egg whites if you don't have egg substitute).


Spray a 9X13 pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add a layer of shredded chicken and then add another layer of sauce. Repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes.* Uncover and cover top with colby jack cheese, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.


*This time depends on the type of lasagna noodle you use. Most whole wheat oven ready noodles I find have at least a 60 minute cooking window, but if you decide not to use whole wheat noodles, Ronzoni has a oven ready, no boil noodle which cooks in 30 minutes. But if you are following WW, obviously this will increase points per serving.


Per Serving: 285 Calories; 4g Fat (13.7% calories from fat); 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 1710mg Sodium. Exchanges: 3 Lean Meat; 0 Other Carbohydrates.

Slow Cooker Mac & Cheese

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Posted on Thursday, October 15, 2009 3:58 PM | By: Mama*P

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FROM: http://therecipeplace.blogspot.com/


Extra-Cheesy Macaroni and Cheese
1 (8-ounce) package shredded Italian three-cheese blend
1 (8-ounce) package shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1 (12-ounce) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
3/4 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/3 teaspoon black pepper
8 ounces small shell pasta (about 2 1/4 cups), uncooked

-Combine cheesed in a bowl; set aside.
-Whisk together eggs and next 6 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3-quart slow cooker; sprinkle with 3/4 cup cheese mixture.
-Cover and cook on LOW 4 hours. Sprinkle servings evenly with remaining cheese mixture. Makes 6 to 8 servings.

Slow Cooker Size: 3-quart
Prep: 6 minutes
Cook: 4 hours

No Precook - The best part of this simple recipe is tht you don't have to precook the pasta.

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