Creamy Pesto Pasta

I love pasta. I love pesto. So naturally I was drawn to this recipe. I also like that it only has a few ingredients. This would be prefect with chicken in it. So simple that we had it for lunch one Sunday but can be elaborate enough for a weeknight meal. A delicious meal ready to eat within 10-15 minutes. The only down side is that it really isn't low fat, but sometimes you just need to splurge! :)
Creamy Pesto Pasta
http://cjaneinthekitchen.blogspot.com/

1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup Parmesan
salt
pepper
1 pound pasta, cooked and drained

Boil heavy cream, stirring constantly, over medium heat for about 5 minutes, until it thickens. Add pesto and stir then add parmesan cheese. Stir until cheese melts. Salt and pepper to taste. Toss with pasta.

Enjoy!

Chicken-Ham Lasagna

I was wanting to try something a little different, so when I saw this I decided to give it a try. It made a lot but it was worth it! It really wasn't difficult and definitely hit the spot. My husband took the leftovers at work and shared with his co-workers (since there was so many leftovers) and he came home with great reviews. I think this dish would be perfect when entertaining or having Sunday dinner.

(Sorry about the picture, still learning how to take good food pics)

Chicken-Ham Lasagna
http://maryanna-bishop.blogspot.com/
Yield: 8 servings
6 points per serving (without the Mozzarella cheese)

Ingredients
2 cups fat free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6-ounces) grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8-ounces), divided
1 cup Mozzarella cheese, divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (for garnish)

Preheat oven to 350-degrees.

Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.

Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup Parmesan cheese and parsley, stirring until cheese melts.

Spread 1 cup sauce over bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham, one-third chicken, and one-third Mozzarella cheese. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup Parmesan cheese.

Cover with foil very lightly coated with cooking spray; bake at 350-degrees for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.


Nutritional Info (per serving, without the Mozzarella cheese): 260 calories; 7g fat; 1.9mg iron; 57mg cholesterol; 295mg calcium; 18g carbs; 740mg sodium; 28.9g protein; 0.8g fiber

Taco Mac

This was another quick, easy and husband satisfying meal. It is one of those meals you can throw together with basic staples you have in your pantry. I was kind of worried about the point value since the original recipe stated it served 4, but as you can tell from the picture that would be some large servings! I measured it out to be 8 1 cup servings which comes to only 7 points a serving! I served this with a side salad for a filling meal.

Taco Mac
tastykitchen.com

Ingredients

1 pound Ground Beef
1 can Diced Tomatoes (15 Ounce Can)
1 cup Frozen Corn
1 package Taco Seasoning (1 Ounce Package)
2 cups Uncooked Pasta (I Used elbow macaroni)
2 ¼ cups Hot Water
2 cups Shredded Taco Or Mexican Flavored Cheese

Cook ground beef in big skillet over medium-high heat until browned. Drain if necessary.

Add tomatoes, corn, taco seasoning, pasta and water. Stir together and bring to a boil. Stir once more, cover and turn down to medium-low heat and simmer for 10-12 minutes, stirring occasionally, until pasta is tender.

Turn off heat and add 1 cup cheese and stir. Serve sprinkled with remaining cheese.

Enjoy!

Asian Beef & Noodles

I found this recipe on the WW community board and it looked great! We buy our ground beef at Sam's club in bulk and I have a hard time coming up with different ideas on what to make with it. I thought I would give this one a try. We both loved it and I will be making it again!

Asian Beef and Noodles
From: WW Community Board

Serves 4
~10pts

Ingredients

1 pound lean ground beef or turkey

2 packages (3 ounces each) Oriental ramen noodles, crumbled

2 ½ cups water

2 cups frozen broccoli stir-fry vegetables

¼ teaspoon ground ginger

2 teaspoons low-sodium soy sauce

2 Tablespoons thinly sliced green onions (I omitted)

In a large skillet, cook beef over medium heat for 4-5 minutes or until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and keep warm.

In the same skillet, combine the water, vegetables, ginger noodles, soy sauce and the remaining flavoring packet. Bring to a boil. Reduce heat, cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan; cook for 2-3 minutes or until heated through. Stir in green onions.

Cajin Chicken Pasta

This was a meal that I just kind of threw together. I think it turned out well and can definitely be made a little lighter. The store didn't have a light Alfredo sauce so we went for the full fat kind! I think I will definitely make this one again. I love quick, yummy meals! I am not 100% on the exact ingredients-sorry about that. I just eyeballed it.

Cajun Chicken Pasta

Ingredients

Frozen Grill precooked chicken strips

Jar of Alfredo Sauce

Pasta (I used bow tie)

Cajun seasoning of your choice

Heat the chicken strips in a skillet adding the seasoning to your liking. Boil water and cook pasta according to directions on packet. Drain. Add cooked pasta with Alfredo sauce and a dash of Cajun seasoning to warm.

Serve pasta with chicken strips on top!

Now, how easy is that!

Hearty Chicken and Noodle Casserole

When I saw this recipe, it looked like a great weeknight meal. It was simple to put together and only took 25min to bake. Next time I might even make it the night before to have ready to pop in the oven. Even less work after a long day at work. :)

(Sorry about the fuzzy picture, I took it with my phone.)

Hearty Chicken and Noodle Casserole

From: sisterstuff.blogspot.com

Approx: 8pts.

Ingredients

1 Can mushroom soup

1/2 C. milk

1/4 Tsp. ground pepper

1/4 C. Parmesan cheese

1 C. frozen mixed veg.

2 C. cooked cubed chicken

2 C. cooked egg noddles

1/2 C. shredded cheddar cheese

Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken, and noddles in 1 1/2 qt. casserole dish.

Bake at 400 degrees for 25 minutes or until hot. Stir and then top with cheddar cheese.

Baked Shells with Pesto, Mozzarella, and Meat Sauce

We really enjoyed this dish. I am a huge lover of pasta so am always on the lookout for new, fun recipes. My husband isn't the biggest fan of pesto, but with the combination of the tomatoes, it wasn't strong and he really enjoyed this one. I did make the adjustments that were suggested by Cooking This and That as noted below. Enjoy!

Baked Shells with Pesto, Mozzarella, and Meat Sauce
From: http://cookingthisandthat.blogspot.com/
amounts adapted from Food & Wine
Makes about 8 servings
10pts/serving
**Probably should half recipe
**Add some tomato sauce

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 package (usually about 1.25 pounds) ground beef
28-ounce can diced tomatoes, drained
2 teaspoons salt
3/4 cup store-bought or homemade pesto
1 pound medium pasta shells
2 cups (8 ounces) shredded mozzarella
6 tablespoons grated Parmesan

Preheat oven to 400 degrees F. Coat either a 15 x 10 baking dish or two 8 x 8 baking dishes with cooking spray.

In a large skillet, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally until it starts to soften, about 3 minutes. Add the ground beef and cook until meat is no longer pink, about 5-7 minutes. Drain off any excess fat.

Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10-12 minutes. Remove the pan from heat and stir in pesto.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente as directed on package, about 7-8 minutes. Drain and toss with the sauce.

If using a 15 x 10 dish: Put half of the pasta mixture into the prepared baking dish. Top with one cup mozzarella and 3 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan.

If using two 8 x 8 dishes: Put 1/4 of the pasta mixture in each of the prepared dishes. Top each with 1/2 cup mozzarella and 1 1/2 tablespoons Parmesan. Repeat layers in each dish.
Bake until bubbling and slightly browned on top, about 15 minutes.

Cheesy Chicken Carbonara with Fettuccine

I had been reading about the new Weight Watchers Comfort Classics Cookbook that just recently came out on the WW Community board and how good the recipes are. So I decided to order it and give a few a try. I am so glad I did! This was my first recipe that I tried and it was great! I am an Italian food lover myself so this recipe just called my name. My husband couldn't believe that is was a 'diet' meal. I did use thin spaghetti instead since for some odd reason my husband doesn't like the fettuccine noodle and I added some peas for a little extra color.

Cheesy Chicken Carbonara with Fettuccine
WW Comfort Classics Cookbook
Serves 4 (serving size 1 cup)
Points: 7

Ingredients
6 oz fettuccine (I used thin spaghetti)
3/4 cup fat-free milk ( I used 1%)
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
4 slices center cut bacon, chopped
1 small onion, chopped (I omitted)
1 garlic clove, minced
1 cup chopped cooked chicken breast

Cook the pasta according to package directions, omitting the salt if desired. Drain and keep warm.

Meanwhile, whisk the milk, Parmesan, egg, salt, and pepper in a bowl until blended.

Cook the bacon in a large nonstick skillet over medium-high heat, stirring often, until the onion begins to brown, 2-3 minutes.

Add the chicken and cook until heated through, 1-2 minutes. Reduce the heat to medium-low, add the fettuccine and the milk mixture. Cook, tossing, until the sauce is thickened and creamy, 2-3 minutes.

Enjoy!

Crock Pot Pasta Fagioli

As winter approaches, I tend to turn to my crock pot for most our dinners. I love my crock pot! This was a new recipe that I am glad I tried. It was warm, delicious and very filling. It taste alot like the Pasta Fagioli soup from Olive Garden. It made a ton so if you aren't cooking for a large group, I would try to half the recipe. Definitely a remake!

Crock Pot Pasta Fagioli

From: A Year of Slow Cooking

Ingredients.

1 pound lean ground beef, browned and drained

1/2 large red onion, chopped (I just put in onion powder)

1 cup carrots, chopped

2 celery stalks, sliced

2 cans (14.5 oz) diced tomatoes (and juice)

1 can kidney beans, drained and rinsed

1 can white beans, drained and rinsed

4 cups beef broth

1 jar (16.5 oz) pasta sauce

2 tsp oregano

1 T Tabasco sauce

1/2 tsp salt

1/4 tsp black pepper

1/2 cup dry pasta, to add at end of cooking time

Brown the meat on the stove top, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crock pot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit. Serve with a bit of parmesan cheese if you have it.

**Use a 6 quart or larger crock pot, or cut the recipe in half.

Sun Dried Tomato Tortellini

This next recipe is one that I got from a friend's girlfriend. I believe she got the idea from a Johny Carino's dish. I have not eaten at Johny Carino's very often so I am not sure which dish she was trying to copy, but whichever one-this is fabulous and super easy. It has been my go to dish ever since. I don't know the exact measurements ( I usually just eyeball it). It is pretty hard to mess this one up. The only bad thing is that it isn't exactly WW friendly, but you have to indulge every now and then, right?

Sun Dried Tomato Tortellini

Ingredients:

Frozen Tortellini

1 to 2 Sausage links, diced

A jar of Sun Dried Tomato Alfredo

Approx 1 cup frozen peas

Tomato, diced

Approx 1/2 cup Parmesan cheese

Preheat oven to 350.

Combine all ingredients and pour into a 9x13 greased dish. Bake for 25-30 minutes uncovered.

That's it. How easy is that! It is delicious too. Enjoy!

Penne Saute with Italian Turkey Sausage and Vegetables

This is another recipe I got from the cooking class I took with my mom at Central Market. It turned out just as tasty. I think next time I will get marinated artichoke hearts so they aren't as bland. It was another quick, easy yet yummy meal. I definitely recommend it for any of you pasta lovers out there!

Penne Saute with Italian Turkey Sausage and Vegetables
Serves 4
7pts per serving

Ingredients:
8 ounces Italian Turkey Sausage
1 green bell pepper, thinly sliced (I omitted)
1 teaspoon bottled minced garlic
1 (15oz) can Italian-seasoned diced tomatoes
1 (15oz) can artichoke hearts, drained of juices ( I recommend seasoned if you can get it)
1 (2.25 oz) can sliced black olives, drained of juices
3 cups cooked pasta

Remove casing from sausage and cook over medium-high heat in a large, deep skillet for 8 to 10 minutes, stirring to break up sausage, until no longer pink in the center. Remove any excess drippings from sausage buy blotting bottom of skillet with paper towel.

Add bell pepper and garlic and cook 2 to 3 minutes, stirring occasionally, until peppers are tender-crisp.

Add tomatoes with juices, artichoke hearts, and black olives ( and salt and pepper to taste, if desired), and bring to a simmer on medium-high heat. Simmer over medium heat for 3 to 4 minutes, until mixture is warmed through.

Add cooked pasta and cook 2 to 3 minutes, stirring occasionally, until pasta is warmed through.

Enjoy!!

Deep Dish Cheesy Lasagna

This is a great, easy lasagna recipe. My husband loves it! It does take some time to make since you have to let the sauce simmer for about an hour and a half, but well worth the wait. A friend of mine just had a baby so I made this and split it into two dishes making a meal for us and them! We had garlic bread ( bad, I know-but so good!) and salad. Sorry I forgot to take a picture. :( I am not sure where I got this recipe, so if it is yours-Thank you!


Deep Dish Cheesy Lasagna

Ingredients:
12 uncooked whole wheat lasagna noodles ( I used regular lasagna noodles)
2/3 cups chopped onion (omitted)
1 lb extra lean ground sirloin (I used lean ground beef)
3 cloves minced garlic
1 teaspoon white sugar
1/4 tsp freshly ground pepper
1 tsp Italian seasoning
1.5 tsp dried basil
2 tsp dried oregano
4/5 tbsp freshly chopped parsley, divided
2.5 tsp salt, divided
3/4 cup shredded Parmesan
1/2 cup water
1 28 oz can crushed tomatoes
2 6.5 oz tomato sauce
1-2 6.5 oz cans tomato paste
16 oz part skim or fat free ricotta cheese
3 cups part skim shredded mozzarella cheese (I used mozzarella cheese slices)
1 egg

In a large pot or Dutch oven, cook ground beef, and add in onions and garlic till browned, drain. Return to pot, and stir in crushed tomatoes, tomato sauce, paste(you can just add one can and add more later to thicken), and water. Season with sugar, basil, oregano, Italian seasoning, 2 tsp salt, pepper & parsley. Simmer covered for about 1.5 hours, stirring occasionally.

Bring a pot of salted water to boil and cook lasagna noodles about 8-10 minutes, or I will cook about a minute less than according to directions. Drain & rinse with cold water. In a mixing bowl, combine 1/2 salt, egg, ricotta & 1/2 tbsp of parsley.

In a greased 9 x 13 baking dish, spread 1.5 cups of sauce, and layer 4 noodles and spread half of the ricotta mixture, 1 - 1.5 cups of sauce, 1 cup mozzarella. Repeat this layer again, and the last layer will be noodles, sauce & mozzarella cheese.

Bake covered in preheated oven for 25 minutes, remove foil, and bake 20-25 more minutes. Let lasagna cool 10 minutes before serving.

8 Servings, 9pts