It is well worth it to use points on real bacon in this recipe.
4 slices Canadian bacon (browned if desired)
4 c tomatoes, chopped
8 oz WW pasta, uncooked
Lettuce of choice
Dressing:
1/2 c FF mayonnaise
1/3 c FF sour cream
1 TBS Dijon mustard
2 tsp. white vinegar
1 tsp sugar (16 calories, 0 g fat, 0 g fiber) or non-calorie artificial sweetener
Salt & pepper to taste
Cook pasta per package directions; drain and cool. Add tomatoes and chopped bacon.
Toss with dressing.
NOTE: Lettuce should be added no sooner than the night before so it does not get too limp.
Serves 6
-- Source: WW Core Board
Don't be intimidated by the length of this recipe. It's not difficult.
2 c canned diced tomatoes
2 c tomato sauce
1 c water
1/2 c diced onion
1/2 c diced green bell pepper
2 cloves garlic, chopped
1/4 c chopped fresh parsley leaves
1.5 tsp Italian seasoning
1.5 tsp House Seasoning, recipe follows
1.5 tsp seasoning salt
1.5 tsp Splenda (use sugar if you prefer; 24 calories, 0 g fat, 0 g fiber)
2 small bay leaves
1.5 lb lean ground beef
8 oz uncooked whole-wheat spaghetti
1 c grated or shredded soy or FF cheddar **
1 c grated or shredded soy or FF Monterey Jack **
**All cheddar will work fine, too.
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.
Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
House Seasoning:
1 cup salt
1/4 c black pepper
1/4 c garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
--Adapted from Paula Deen
Cooking spray
1.5 c sliced fresh mushrooms
1 c chopped onion
2/3 c chopped green bell pepper
2/3 c chopped celery
4 garlic cloves, minced
1 (14.5 oz) can stewed tomatoes, undrained and chopped
1 (14.5 oz) can low sodium chicken broth
1 (6 oz) can tomato paste with Italian seasonings
1/4 c sliced ripe olives
1/4 c chopped fresh parsley
1 TBS Worcestershire sauce
2 tsp dried Italian seasoning
1/4 tsp ground red pepper
2 c (8 oz) shredded FF or soy cheddar, divided
4 c hot cooked whole-wheat spaghetti (8 oz dry)
3 c chopped cooked chicken, dark and light meat
Preheat oven to 350*. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and next 4 ingredients (through garlic); saute 8 minutes or until tender. Add tomatoes and next 7 ingredients (through red pepper); bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Add 1 c cheese, stirring until cheese melts. Combine tomato mixture, spaghetti, and chicken; stir well. Spoon into a 3-qt baking dish coated with cooking spray. Sprinkle remaining cheese over casserole. Bake at 350* for 15 minutes or until cheese melts.
Serves 6
To freeze into 2-serving portions: Spoon 3 c mixture into each of three (1 qt) casserole dishes coated with cooking spray. Sprinkle 1/3 c cheese over each casserole. Cover unbaked casseroles with heavy-duty foil and label. Freeze up to 1 month. To serve, bake frozen casseroles, covered, at 350* for 1 hour and 15 minutes or until warm.
-- adapted from Two's Company, a Weight Watchers Magazine (2001)
Please note that this feeds an army. You can freeze the leftovers, or just halve it, if desired.
1 sprays cooking spray
56 oz (2 28 oz cans) tomato sauce
2 TBS Italian seasoning, divided
2 tsp garlic powder, divided
1 TBS olive oil
1 medium onion, chopped
1 lb uncooked ground chicken breast
30 oz FF ricotta or cottage cheese
2 large egg whites, lightly beaten
9 items dry whole-wheat lasagna noodles (I used whole-wheat rigatoni)
20 oz chopped frozen spinach, thawed and squeezed dry
1.5 c FF or soy shredded mozzarella cheese, divided
Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Combine tomato sauce, 1 TBS Italian seasoning, and 1 tsp garlic powder. Measure 2 cups of tomato sauce mixture; set aside.
Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining sauce to skillet and stir until well combined; set aside.
Mix together ricotta/cottage cheese, egg whites, and remaining Italian seasoning and garlic powder in a large bowl until well combined.
To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta/cottage cheese mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
Cover baking dish with aluminum foil. Bake lasagna for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 30 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 pieces.
Note: If your pan is not very deep, only use two layers of noodles and reduce the filling ingredients by 1/3.
Serves 8-12
-- adapted from www.weightwatchers.com
I used barley instead of pasta; it was quite tasty.
8 oz uncooked whole-wheat spaghetti (or barley)
1 sprays cooking spray
1 medium onion(s), chopped
1 pound frozen mixed vegetables, thawed
1 TBS curry powder
1/2 c fat-free chicken broth, reduced-sodium
2/3 c plain fat-free yogurt (I used Greek style)
1/4 c cilantro, fresh, chopped
2 medium scallion(s), thinly sliced
Cook spaghetti according to package instructions (but without oil). Drain and refresh with cool water; set aside.
Meanwhile, coat a large nonstick skillet with cooking spray and set over medium heat. Add onion and vegetables; sauté until softened, about 3 minutes. Add curry powder; cook 20 seconds more. (Note: You can use any frozen vegetable mixture in this dish such as Chinese vegetables, or even just plain broccoli.)
Pour in broth and bring to a simmer, scraping up any browned bits on bottom of skillet with a wooden spoon; cook 1 minute. Stir in yogurt; bring mixture to lowest possible simmer. Stir in spaghetti, cilantro and scallions; serve at once. Yields about 1 heaping cup per serving.
Serves 4
-- www.weightwatchers.com
This crockpot pasta sauce recipe is posted under "Ground beef recipes."
1 TBS canola oil (optional)
1 lb lean ground turkey or beef
1/2 c onions, chopped
1/2 c bell peppers, chopped
15 oz tomato sauce
4 c water
1 package taco seasoning mix (average national brand: 88 calories, 0 g fat, 0 g fiber)
8 oz whole-wheat spaghetti or macaroni, uncooked
1/2 c FF or soy cheddar cheese, shredded
Heat oil in a 12" skillet or stockpot over medium heat. Add turkey/beef, onions, and bell peppers. Cook until meat is no longer pink and vegetables are tender. Stir in water, tomato sauce and taco seasoning mix. Bring to a boil. Add the uncooked pasta. Reduce heat, cover, and simmer until pasta is tender, about 25 minutes. Sprinkle with cheese.
Serves 6
-- posted by MRSCONSTANCE on the WW Core Board
8 oz whole-wheat linguine or fettuccine
1 lb boneless, skinless chicken breast, cut into strips
3 tsp Cajun seasoning, divided
1 tsp olive oil
1 small red pepper, thinly sliced
1 small green pepper, thinly sliced
1 (8 oz) package fresh mushrooms, sliced
4 green onions, chopped, divided
1/2 tsp lemon pepper
1/4 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1 c FF evaporated milk
COOK pasta in a large amount of boiling water until al dente. Drain; set aside.
Meanwhile, SPRINKLE chicken with 2 teaspoons of the Cajun seasoning; mix until coated evenly. Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high. Add chicken to hot pan; cook 2 minutes without stirring. When the chicken is lightly browned on one side, stir it to cook the other side (leaving it to cook without stirring helps to keep it from sticking). Cook for about 5 more minutes, or until no longer pink inside. Remove from the pan; keep warm.
SPRAY pan again with the nonstick cooking spray; add the olive oil. Over medium-high heat, add peppers, mushrooms and 2 of the green onions. Cook 3 to 4 minutes, stirring occasionally. Stir in lemon pepper, basil, garlic powder, remaining teaspoon of Cajun seasoning and the salt. Add the milk, bring to a boil. Add the chicken. Stir until coated and warm. Add pasta; toss to coat. Garnish with remaining green onions.
Serves 4
-- adapted from Jeanne Jones, The Charlotte Observer
Coarse salt
2 TBS olive oil
3 garlic cloves, thinly sliced
3/4 tsp red pepper flakes, plus more for serving (optional)
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 c dry white wine (50 calories, 0 g fat, 0 g fiber)
1 lb whole-wheat linguine or spaghetti
FF or soy Parmesan cheese, for serving (optional)
Bring a large pot of salted water to boil. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic and red pepper flakes; cook until garlic is fragrant and beginning to brown, 30 seconds to 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium heat, stirring occasionally, until slightly thickened, 8-10 minutes.
Cook pasta according to package directions for al dente; drain. Add pasta to skillet. Cook, stirring, until pasta is tender and coated with sauce, about 2 minutes. Season with salt. Serve, if desired, with cheese and red pepper flakes.
Serves 4
--Everyday Food magazine, a Martha Stewart publication
1 lb whole-wheat linguine (I used spaghetti)
2 TBS extra virgin olive oil
2 oz can of flat anchovey fillets, drained (95 calories, 4.4 g fat, 0 g fiber)
1/2 tsp crushed red pepper
1/4 tsp dried oregano leaves
1 tsp dried thyme
6 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 c dry red wine (50 calories, 0 g fat, 0 g fiber)
2 (14 oz) cans whole baby clams in juice, 1 can drained
28 oz can crushed tomatoes
Salt and pepper
1/2 c flat-leaf parsley, chopped (optional)
Bring a large pot of salted water to boil, then add pasta and cook until al dente.
While the pasta cooks, prepare the sauce:
1. Heat a large skillet over medium-low heat, add the EVOO (olive oil) and the anchovies, and cook until the anchovies melt into the oil.
2. Add the crushed red pepper flakes, oregano, thyme, and garlic and cook for 1 minute, then add the onion, raise the heat to medium, and cook, stirring frequently, for 3 to 4 minutes, until the onion begins to soften.
3. Add the wine and cook 1 minute, then stir in the clams with their juice and the drained clams. Cook, stirring, for 1 minute, to concentrate the flavors.
4. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste; you may not need salt, given the salty anchovies.
Drain the linguine, return it to the pot, and add the sauce. Add half the parsley and toss. Adjust the salt and pepper, if needed, then plate the pasta. Top with remaining parsley.
-- Adapted from Every Day with Rachael Ray magazine
**I bought anchovies packed in olive oil. I drained 1 TBS of olive oil out of the can and guessed that the anchovies were saturated with another TBS of oil. So, I didn't add any more olive oil.
This was a bit too bland, so we added a pinch of red pepper flakes, and then it was wonderful.
coarse salt and ground pepper
3/4 lb whole-wheat linguine or spaghetti
2 TBS olive oil
1/2 red onion -- halve it, then slice one half into 1/2" thick slices
2 garlic cloves, minced
4 zucchini (8 oz each), halved crosswise, cut lengthwise into 1/4" thick slices, and then into 1/4" sticks
2 plum tomatoes, quartered lengthwise and cut into 1/4" wide strips ***see note below
3/4 c shredded soy or FF Parmesan cheese
In a large pot of boiling water, cook pasta until al dente according to package instructions.
Meanwhile, in a large skillet, heat 1 TBS oil over medium heat. Add onion and garlic; cook, stirring frequently, until translucent, 3-5 minutes. Add zucchini and 1/2 c water; season with salt and 1/2 tsp pepper. Cover and cook, stirring occasionally, until zucchini is tender, about 10 minutes.
Drain pasta, reserving 1 c pasta water. Return pasta to pot. Add zucchini mixture, remaining TBS oil, tomatoes, 1/2 c cheese, and reserved pasta water. Season with salt and pepper; toss to combine. Serve immediately, sprinkled with remaining Parmesan.
***Cutting tomatoes: quarter each tomato lengthwise, then use a paring knife to take out the pulp and seeds. Cut lengthwise into 1/4" wide strips.
Serves 4
-- Everyday Food, a Martha Stewart publication
1/4 c olive oil, divided (12 tsp)
2 garlic cloves, minced
1/3 c clam juice
1/4 c chopped fresh flat-leaf parsley
1/2 to 3/4 tsp crushed red pepper
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 dozen littleneck clams
8 c hot cooked whole-wheat linguine (about 1 pound uncooked pasta)
Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring frequently. Stir in clam juice and next 5 ingredients (clam juice through clams). Cover and cook 10 minutes or until clams open.
Place pasta in a large bowl. Add 2 tablespoons oil; toss well to coat. Add clam mixture to pasta; toss well. Yield: 6 servings (serving size: 1 1/3 cups pasta mixture and 6 clams)
--Marion Scotto Cooking Light, OCTOBER 2003
This calls for pork, but you can use any seafood, poultry or beef. I always add some salt.
4 TBS lite soy sauce, divided
1/2 tsp grated orange rind
1 TBS chopped garlic
2 tsp grated fresh ginger
1 tsp sesame oil (40 calories, 4.4 g fat, 0 g fiber))
1/2 lb boneless pork tenderloin, trimmed and cut into thin strips shoestrings) OR 1/2 lb other poultry, seafood, or meat of your choice
6 TBS ff chicken broth
2 TBS rice wine vinegar
1 pkt Splenda
1/2 lb whole-wheat or buckwheat soba noodles (or whole-wheat spaghetti)
2 tsp canola oil, divided
4 c thinly sliced green cabbage
1 red bell pepper
4 oz shiitake mushrooms, thinly sliced
1 c fresh bean sprouts
1/4 c cilantro leaves, for garnish
Preheat oven to 325*.
For marinade: combine 2 TBS soy sauce, orange rind, garlic, ginger, and sesame oil in a small bowl. Add pork (or substitute meat) to marinade, 30 minutes.
For sauce: combine chicken broth, rice wine vinegar, remaining 2 TBS soy sauce, and Splenda in another small bowl. Let stand.
Cook noodles and drain.
Heat 1 tsp of canola oil in large skillet or wok over high heat. Add pork (or substitute meat) and cook, stirring, 1 to 2 minutes. Reduce heat to medium-high. Add remaining 1 tsp oil to skillet. Add cabbage, bell pepper, and mushrooms; cook, stirring, 2 to 3 minutes or until lightly browned. Stir in sauce. Cook 2 minutes. Stir in noodles, so that all ingredients are in the skillet/wok, and stir well to combine.
Spray an ovenproof dish lightly with Pam. Pour mixture into dish and cover tightly with lid or aluminum foil. Bake for 30 minutes. Before serving, sprinkle bean sprouts and cilantro over top.
Serves 6
-- WW core board
Cooking spray
1 lb whole-wheat elbow macaroni
2 (10 oz) packages frozen pureed winter squash
2 c FF milk
6 oz Galaxy's Veggie Shreds, Monterey Jack & Cheddar blend
1/2 c FF ricotta cheese
1 tsp salt
1 tsp powdered mustard
1/8 tsp cayenne pepper
2 TBS unseasoned bread crumbs (80 calories, 1 g fat, 1 g fiber)
2 TBS grated or shredded FF or soy Parmesan
1 tsp olive oil
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar/jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
-- Adapted from Ellie Krieger, www.foodtv.com
1 lb whole-wheat rotini
Coarse salt
2 TBS extra-virgin olive oil
1 lb lean ground beef
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 tsp crushed red pepper flakes, eyeball it in your palm
Black pepper
1/2 tsp allspice
1 tsp Worcestershire sauce
1/2 c dry red wine (50 calories, 0 g fat, 0 g fiber)
1/2 c beef broth
28 oz can crushed tomatoes
1.5 c cups FF ricotta cheese
1 cup fresh basil, about 20 leaves (I used dried)
1/2 cup grated FF or soy Parmigiano-Reggiano plus some to pass at table
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce (add dried basil now if using dried). Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then add the broth. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.
Serves 6-8
-- Adapted from Rachael Ray
If you want to prevent the pasta from becoming mushy in the leftover soup, then cook the pasta separately, and add to the soup when you're ready to eat.
1 lb lean ground beef
1 (29 oz) can diced tomatoes
2 (14 oz) cans Great Northern beans, undrained
1 (14 oz) can chopped spinach, drained
2 (14.5 oz) cans chicken broth
1 (8 oz) can tomato sauce
3 c water
1 TBS minced garlic
1 TBS dried parsley
1 tsp garlic powder
1.5 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/2 lb whole-wheat seashell or small, shaped pasta (I used macaroni)
Grated or shredded soy or FF Parmesan (optional)
In a large stockpot, brown beef. Add diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, parsley, garlic powder, salt, pepper and basil. Bring to a boil; reduce heat and let simmer, covered, for 40 minutes. Add pasta and cook uncovered until pasta is tender (approximately 10 minutes). Ladle soup into individual serving bowls. Top with cheese, if desired.
Serves 6-8
-- posted on the WW Core board
1 lb box whole-wheat pasta shape of your choice, cooked
8 tsp ( 2 TBS + 2 tsp) olive oil
3 cloves garlic, minced
1 c chicken broth
1 crown of broccoli, cut up (10 oz of frozen, thawed broccoli works just as well)
4 TBS fresh basil, chopped OR 1 TBS dried basil
1 TBS fresh parsley, chopped (optional)
¼ tsp black pepper
¼ tsp salt
Chopped cooked chicken breasts
Soy or FF parmesan to taste
Heat oil in a large skillet. Gently saute garlic until golden. Add broccoli to garlic oil, tossing to coat. Add chicken broth, cover tightly, and simmer until garlic is tender. Add half of basil and drained, cooked pasta to skillet, mixing thoroughly. Sprinkle with parsley, salt, pepper, parmesan, and remaining basil.
Serves 4-6; gets your entire healthy oil requirement in if you have 1/4 of the recipe.
-- WW core board
These are great as a side dish. If served as a main meal, add some protein (chopped/shredded chicken, shrimp, etc.).
1 lb uncooked whole-wheat spaghetti
1 clove garlic
2 tsp sunflower oil
1 tsp sesame oil (40 calories, 4.5 g fat, 0 g fiber)
2 TBS rice vinegar OR 1 TBS white wine vinegar
1 TBS soy sauce
½ c peanut butter (760 calories, 64 g fat, 8 g fiber)
Salt and pepper, to taste
1 tsp red pepper flakes (optional)
Boil water for noodles and cook according to package directions.
Meanwhile, peel and coarsely chop the garlic. In a blender or food processor, combine the garlic, oils, vinegar, soy sauce, peanut butter, and optional red pepper flakes. Process until smooth, and then season to taste with salt and pepper.
Drain pasta and toss with peanut sauce.
May be served hot, cold or room temperature.
Serves 6
-- Posted on the WW Core board by Hippomommy
1 c fresh basil leaves
6 oz firm silken tofu
1/4 c (1 oz) FF or soy Parmesan cheese, grated or shredded
2 TBS olive oil
2 TBS lemon juice
1/2 tsp pepper
1/4 tsp salt
1 large garlic clove, minced
1 tsp olive oil
2.5 c sliced fresh cremini mushrooms
1/4 c minced shallot
4 c hot cooked whole-wheat penne pasta (about 8 oz uncooked)
Combine first 8 ingredients (through salt) in a food processor or blender. Blend until smooth. Spoon mixture into a small skillet over low heat until warm. Remove from heat and keep warm.
Heat remaining 1 tsp olive oil in large skillet over medium-high heat. Add mushrooms and shallot; saute about 4 minutes.
Combine tofu mixture, mushroom mixture, and pasta in a large bowl; toss gently.
Serves 4
-- posted on the WW Core Board
1/4 c cornmeal
2 large eggs, lightly beaten
2 TBS skim milk
3/4 c soy or FF Parmesean cheese, shredded
1/4 c chopped flat-leaf parsley
Salt and freshly ground black pepper
1 lb lean ground turkey
2 TBS extra-virgin olive oil
5 c tomato sauce
1 lb whole-wheat penne pasta (uncooked)
In a large bowl, combine cornmeal, eggs, milk, 1/2 cup cheese, parsley, salt and pepper and mix well. Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls.
In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow them to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil.
Lower heat and allow meatballs to simmer for 10-15 minutes (Note: the meatballs simmered more like 25 minutes before they were done.) Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile.
Meanwhile, in a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the penne.
Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 2/3 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta in a large serving bowl. Serve alongside the meatballs. Sprinkle remaining cheese on top.
Serves 4-6
-- Adapted from Giada de Laurentiis
1 lb portabella mushrooms*
1 lb uncooked whole-wheat pasta
4 tsp olive oil, divided
1 tsp salt, divided
3/4 tsp ground black pepper
1 TBS minced garlic
1/4 tsp crushed red pepper
1 can (15 oz) crushed tomatoes in puree
1 c chicken or vegetable broth
8 oz (about 1.5 cups) fresh asparagus or green beans, sliced diagonally in 1" pieces
Bring a large covered pot of water to a boil. Meanwhile, slice portabellas; halve each slice. To boiling water, add pasta; cook until tender per package directions.
Meanwhile, in a large nonstick skillet, heat 2 tsp of the oil over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 teaspoon salt and the black pepper. Remove to a plate; cover loosely to keep warm.
In the same skillet, heat remaining 2 tsp oil. Add garlic, red pepper and remaining 3/4 teaspoon salt; cook and stir over medium heat until garlic is golden, 1 to 2 minutes. Immediately add crushed tomatoes and broth. Bring to a boil; reduce heat to medium and simmer uncovered to blend the flavors and thicken the sauce, about 5 minutes.
Add asparagus/beans; cover and cook until barely tender, about 1 minute. Stir in cooked mushrooms and any accumulated liquid.
Drain pasta; place in a large serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.
*If using portabellas with stems, remove stems, trim and thinly slice. For a lighter colored sauce, scrape out mushroom gills with a spoon.
Serves 6 (each serving contains 2/3 tsp of healthy oil)
-- posted on the WW Core Board by Imahotnewlady
We halved this and enjoyed six servings.
4 c chopped onions
1 TBS olive oil
6 c chopped portabellas or other mushrooms
1/4 c fresh chopped sage leaves
1 tsp salt
1 c vegetable stock (chicken broth or stock also works)
2 eggs, beaten
29 oz can pumpkin
3 c FF ricotta cheese or FF cottage cheese
1/4 tsp pepper
1/4 tsp nutmeg
3/4 lb whole-wheat or brown rice lasagna noodles
1.5 c shredded soy or FF Parmesan
Preheat oven to 375*.
Sauté the onions in oil in a large pot for 5 minutes. Add mushrooms and sauté for another 5 minutes (until wilted). Add sage, 1/2 tsp of salt, and stock and simmer on low for 5 minutes. Set aside.
Combine eggs, pumpkin, ricotta, pepper, nutmeg, and 1/2 tsp of salt in a large bowl.
Spray with Pam a 9 x 13 baking dish (8 x 8 if halving recipe). Dip 1/2 c of liquid from the mushroom mixture and pour into dish. Cover with layer of noodles, then half the pumpkin mixture. Spoon on a third of the mushrooms and 1/2 c of cottage/ricotta. Repeat and finish with noodles moistened with mushrooms. Top with cheese.
Cover and bake 50 minutes. Uncover and bake for 10 more. Remove and let stand 10 minutes before serving.
Serves 10-12
-- adapted from Moosewood Celebrates by Mollie Katzen, as posted by Chocokatzen on the WW Core Board
Note that the dried porcinis need to sit for 30-60 minutes, prior to cooking the sauce.
1 lb lean ground beef or turkey
1 medium onion, chopped
3 garlic cloves, minced
1 oz dried porcini mushrooms, soaked in 1 cup water for 30-60 minutes, then chopped (reserve liquid)
8 oz sliced white or baby portabella or cremini mushrooms
1 packet Fantastic Foods brand Onion Mushroom Soup Mix (can use Lipton or others but they have junk in them and are saltier)
1 TBS Italian Seasoning or 1 tsp. each: oregano, marjoram, thyme
2 c low-sodium stock of choice, or water
Optional: 1/4 c dry white wine or dry vermouth (25 calories, 0 g fat, 0 g fiber)
Spray a large nonstick frying pan with cooking spray. Brown meat with onions and garlic, breaking up meat. Add all the mushrooms, reserving the mushroom soaking liquid. Add the mushroom liquid, discarding the sediment at the bottom of the cup. Mix in the soup mix and the Italian seasoning, then add the stock and wine/vermouth if using. Reduce heat and simmer until very thick. Serve over wide whole wheat pasta or brown rice or wild rice.
Serves 4-6
© 2005 Judith C. Roud; posted by AWONSON on the WW Core Board
1.25 c FF evaporated milk
1 egg (use pasteurized)
1/8 tsp ground white pepper
Pinch ground nutmeg
8 oz uncooked whole-wheat penne or seashell pasta
1 c frozen peas (unthawed)
1 tsp minced garlic
1 TBS dry white wine (7 calories, 0 g fat, 0 g fiber), sherry, or chicken broth
1 c sliced fresh mushrooms
2 cans (6 oz each) crabmeat, drained
1/2 c grated or shredded FF or soy parmesan cheese, divided
Combine the evaporated milk, egg, white pepper, and nutmeg in a small bowl and stir to mix well. Set aside.
Cook pasta according to package directions. One minute before the pasta is done, add th peas. Drain well, return to pot, and cover to keep warm.
Coat a large nonstick skillet with cooking spray and preheat over medium-high heat. Add the garlic, wine/broth/sherry, and mushrooms; cook, stirring frequently, for a couple of minutes or until the mushrooms are tender. (Do not brown the mushrooms.)
Reduce the heat under the skillet to medium-low and add the pasta mixture and the crabmeat. Slowly pour the evaporated milk mixture over the pasta. Toss gently for a minute or two, or until the sauce thickens slightly. Add a little more evaporated milk if the sauce seems too dry.
Remove the skillet from the heat and toss in half of the Parmesan cheese. Serve hot, topping each serving with a TBS of the remaining Parmesan cheese.
Seves 5 (1.5 c per serving)
-- posted by Nyseaunt; adapted from The Good Carb Cookbook
1.5 lbs medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
2 TBS olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes in juice
1 pt cherry or grape tomatoes, halved
1/2 lb whole-wheat linguine
1.5 c lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
Season shrimp with salt and pepper. In a large skillet, heat 1 TBS oil over medium heat. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
To the same skillet, add remaining 1 TBS oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 1 cup of water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.
Serves 4
-- adapted from Everyday Food, a Martha Stewart publication
1 lb lean ground beef
1 small onion, chopped
1 clove minced garlic
14 oz can diced tomatoes, undrained
1.25 c water
1 (8 oz) can tomato sauce
1 TBS dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2.5 c broken up whole wheat lasagna noodles
1 c FF cottage cheese
1/4 c FF or soy grated or shredded parmesan cheese
Dash basil, pepper (optional)
1 egg
Shredded FF or soy mozzarella cheese
In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well.
Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once.
Combine cottage and Parmesan cheese and egg. Sprinkle in basil and pepper to taste if desired. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes. Sprinkle with shredded mozzarella, if desired.
-- WW Core Board
This looks terrible while it's cooking -- hang in there!
16 oz uncooked whole-wheat fettuccine
12 oz can FF evaporated milk
3 cloves garlic
1/4 tsp salt
1/4 tsp pepper
1 tsp dried parsley
1/8 tsp nutmeg
8 tsp FF or soy Parmesan Cheese
2 tsp Butter Buds Sprinkles
8 oz smoked salmon
Boil water for pasta. Add a dash of salt and a quick spray of Pam Olive Oil cooking spray if desired. Add pasta when water comes to full boil and cook to desired tenderness. In a sauce pan, heat milk, garlic (minced), salt, pepper, parsley (or chives), Butter Buds and nutmeg. Heat through. Add cheese and and salmon and cook till thick. Drain pasta. Serve sauce over pasta while hot.
The original of this recipe called for only one can of tomatoes. I prefer it with two.
1 tsp olive oil
4 oz Canadian-style bacon, diced
1 onion, finely diced
¼ tsp red pepper flakes
2 c canned tomatoes, chopped (appx one 15 oz can)
8 oz whole-wheat or brown rice uncooked spaghetti, cooked al dente and kept hot (reserve ¼ c of cooking water)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Heat oil in a nonstick skillet over medium heat; cook bacon until browned. Stir in onion, raise heat to medium-high and cook until lightly browned. Stir in red pepper flakes and tomatoes.
Toss hot spaghetti and reserved pasta cooking water with tomato sauce; season to taste with salt and pepper.
Serves 4; 1.5 c per serving
-- www.weightwatchers.com
Meatballs:
Cooking spray
1.5 lbs raw extra-lean ground beef
¾ c rolled oats
2 large egg whites
1 c chopped onion
1 garlic clove, minced
2 TBS dried parsley
2 tsp dried oregano
Preheat oven to 350*. Coat baking sheet with cooking spray.
Combine beef, oats, egg whites, onion, garlic, parsley and oregano in a medium bowl. Mix thoroughly. Shape beef mixture into 48 1” balls. Place on baking sheet.
Bake meatballs for 25 minutes. Place over whole-wheat pasta and pour heated marinara sauce over pasta and meatballs.
4 meatballs/serving
-- www.weightwatchers.com
Sauce:
2 tsp. olive oil
1 large onion, chopped
3 medium garlic cloves, minced
28 oz canned crushed tomatoes, in tomato puree
1/4 tsp table salt
1/4 tsp red pepper flakes, crushed
1/4 tsp dried basil
Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook, stirring frequently, until onion is translucent, about 6 minutes. Stir in tomatoes and puree, salt, red pepper flakes, and basil and bring to a boil. Reduce heat and simmer for 5 minutes. Spoon over spaghetti and meatballs.
1 serving = 1 c spaghetti and 2/3 c sauce
1 lb dry whole-wheat spaghetti
2 TBS olive oil
1 lb button mushrooms, thinly sliced
2 cloves garlic, finely chopped
1 lb lean ground beef
1 tsp kosher salt
1/4 tsp black pepper
1 (14.5 oz) can diced tomatoes, undrained
1 c canned FF evaporated milk
1 c (4 oz) grated soy or FF Parmesan
1/2 c fresh flat-leaf parsley, roughly chopped
Cook the spaghetti according to package directions. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes.
Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the milk and 1/4 c of the cheese. Simmer until the sauce has thickened slightly, about 3 minutes. Drain the pasta and return it to the pot. Add the sauce and toss well. Divide among plates and top with remaining cheese and parsley.
Serves 4-6
-- adapted from Real Simple magazine, February 2007
Once a month or so, I cook a double-batch of the sauce and freeze it for later.
2 tsp olive oil
1 large onion, chopped
3 medium garlic cloves, minced
1 lb uncooked lean ground beef (7% fat)
28 oz canned crushed tomatoes, in tomato puree
1/4 tsp table salt
1/4 tsp red pepper flakes, crushed
1/4 tsp dried basil
3 c whole-wheat spaghetti, kept hot
Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook, stirring frequently, until onion is translucent, about 6 minutes.
Add ground beef to skillet. Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
Stir in tomatoes and puree, salt, red pepper flakes, and basil and bring to a boil. Reduce heat and simmer for 5 minutes. Spoon over spaghetti.
1 serving = 1 c. spaghetti and 2/3 c. sauce
Serves 6
The original of this recipe calls for 1-2 tsp of chile paste with garlic. I could only find chile paste. The first time I made this, I used 2 tsp of chile paste, and it was so hot I could barely stand it.
Peanut sauce:
1/3 c creamy peanut butter (507 calories, 42 g fat, 5 g fiber)
1/4 to 1/3 cup of water
2 TBS low-sodium soy sauce
1.5 TBS rice vinegar
1 TBS chile paste with garlic (this stuff is HOT)
1/2 tsp sugar or Splenda
1/2 tsp salt, divided
Shrimp:
1 lb shrimp, peeled and deveined
Cooking spray
Pasta:
4 c cooked whole-wheat udon noodles or whole-wheat linguine (8 oz. uncooked)
1 red bell pepper cut into julienne strips
3/4 c chopped seeded cucumber
1/4 c diagonally cut green onions
2 TBS cilantro leaves
4 lime wedges (optional)
To prepare sauce, combine the first 6 ingredients and 1/4 tsp. of salt; stir with a whisk.
To prepare the shrimp, toss with 1/4 tsp. of salt. Saute in a nonstick skillet coated with cooking spray over medium-high heat for three minutes on each side, or until done. *Toss in bell peppers and green onions
To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with cilantro. Serve with lime wedges if desired.
4 servings (1.5 cups/serving)
--Cooking Light (August 2003)
½ c FF milk
¼ c soy or FF Parmesan
½ tsp salt
½ tsp pepper
Pinch of chopped fresh parsley
4 eggs
Olive oil
2 cloves garlic, minced
½ lb leftover cooked whole-wheat spaghetti (with tomato sauce clinging to it)
Whisk together the milk, Parmesan, salt, pepper, parsley, and eggs.
Heat a large skillet over medium heat and add a little olive oil. Add the garlic and cook, stirring, until fragrant. Add the leftover spaghetti, pour the egg mixture over it, and cook, without stirring, until the bottom is browned, about 5 minutes.
To flip the pie, set a plate the size of the skillet on top. Invert the skillet so that the pie falls onto the plate. Invert the pie onto another plate, cooked-side up. Return the skillet to medium-high heat, add a little more oil, and slip in the pie. Continue cooking until the bottom is browned, about 5 minutes more.
Transfer the pie to a plate, cut into wedges, and serve.
Serves 4-6
-- Adapted from Sara Moulton
8 oz dry whole-wheat spaghetti
Coarse salt and ground pepper
4 oz snow peas, tough strings removed
3 medium carrots, halved, and shaved with a vegetable peeler
1 container (14 oz) firm tofu, drained and cut into 1" cubes
3 TBS smooth peanut butter (282 calories, 24.2 g fat, 2.9 g fiber)
2 TBS soy sauce
2 TBS rice vinegar
2 TBS light-brown sugar (22 calories, 0 g fat, 0 g fiber)
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.
In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.
Serves 4
-- Everyday Food magazine, a Martha Stewart publication
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