Tuscan Turkey Slow Cooker Pasta
Source: Weight Watchers
Tried..yummy. I added more seasoning.
Ingredients
1 pound boneless, skinless turkey breast or chicken(s), cut into 1-inch pieces
16 oz canned kidney beans, drained and rinsed
15 oz canned tomato sauce
29 oz canned stewed tomatoes, Italian-style
4 oz mushroom(s), canned, drained and sliced
1 medium green pepper(s), chopped
1 small onion(s), chopped
2 medium stalk celery, chopped
3 medium garlic clove(s), chopped
1 cup water
1 Tbsp Italian seasoning
6 oz uncooked whole-wheat spaghetti, broken in half
Instructions
1. Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low heat for 4 hours or until vegetables are tender.
2. Turn setting to high heat, stir in spaghetti and cover. Stir again after 10 minutes, cover and cook until pasta is tender, about 20 minutes more. Yields about 1 1/2 cups per serving.
Baked Penne with Vegetables
Suorce: The Nerd @ kippy's site.
1 lb of lean ground beef
2-3 cloves of garlic, minced
1 onion,
1 green pepper, chopped
1 12 oz package of mushrooms, sliced
2 28-oz cans of diced tomatoes with garlic, basil and oregano
1 8oz package of fat free shredded mozarella
1 1/2 15-oz containers of fat free ricotta cheese
1 lb of whole wheat penne pasta
Preheat oven to 350 degrees
Brown the ground beef in a large pan with the garlic. Drain off any fat. Return to pan and add onion, peppers and mushrooms. Saute until vegetables soft, about 5 minutes. Add tomatoes and cover to simmer. Cook pasta according to package directions. Drain pasta and combine with sauce, mozzarella, and ricotta. Put pasta mixture into a large baking dish that has been coated with Pam. You can sprinkle some of the mozarella on top. Cover with aluminum foil and baked 30-40 minutes. Remove foil and continue baking 10-15 minutes.5 of us ate this for dinner and there was at least 1/2 a pan left for lunches and for our weekly "leftover" night tonight. Like most pasta/sauce dishes, this tastes even better after it has sat in the fridge for a day or two.
Hearty Meat Sauce- Frezer friendly
TRIED
1.75 pounds ground beef
1 cup onion
¾ cup celery
1 large garlic, minced
2 cans whole tomatoes, undrained and chopped
1 can no-salt added beef broth
6 oz. can tomato paste
½ tsp pepper
½ tsp dried thyme
¼ tsp salt
1 bay leaf
¼ cup chopped fresh parsley
Combine first 4 ingredients in a large Dutch oven, cook over medium-high until meat is browned. Drain and pat dry meat with paper towels. Wipe drippings from Dutch oven. Return meat mixture to pan; add tomato and next 6 ingredients, stirring well. Bring mixture to a boil; reduce heat, and simmer; uncovered, 35 minutes, stirring occasionally. Add parsley; cook 5 minutes. Remove and discard bay leaf.
Spoon 1.5 cups sauce into 5 zip-top bags. Store in frig up to 1 week or in freezer up to 3 months. Yields 7.5 cups
Pasta Rolls
Made with Hearty Meat Sauce (recipe posted above or meat sauce of your choice)
3 ww lasagna noodles, uncooked
10 oz. package frozen chopped spinach, thawed
1.5 cups Hearty Meat Sauce
½ cup tomato sauce
½ cup ff cottage cheese
1 tbl grated Romano or parmesan (about 1 point or use ff)
1/8 tsp dried oregano
1/8 tsp dried basil
¼ cup shredded ff Mozzarella
Cook noodles per package directions, drain. Cut noodles in half crosswise. Drain spinach; press between paper towels to remove excess water.
Combine meat sauce and tomato sauce in saucepan. Bring to a boil; reduce heat, and simmer for 20 minutes, uncovered.
Combine cottage cheese, Romano, oregano and basil in blender or food processor; cover and process until smooth. Transfer to bowl, add spinach and stir until combined.
Core Chicken Cacciatore
From Weight Watchers "Simply the Best" cookbook
(4 servings)
2 tsp olive oil
4 (4 oz.) skinless chicken thighs
1 onion, chopped
3 garlic cloves, minced
3 cups sliced mushrooms
1(14 ½ oz.) canned diced tomatoes
1 green bell pepper, diced
¼ cup tomato paste
1 tsp dried oregano
¼ tsp. fresh ground black pepper
4 cups hot cooked whole-wheat spaghetti noodles
In large nonstick skillet, heat oil. Add chicken and brown 2 minutes
on each side. Transfer to plate.
Core Spaghetti Amatriciana (Serves 4 -- 1 ½ c per serving)
1 tsp olive oil
4 oz Canadian-style bacon, diced
1 onion, finely diced
¼ tsp red pepper flakes
2 c canned tomatoes, chopped (15 oz can)
8 oz uncooked whole wheat spaghetti, cooked al dente and kept hot (reserve ¼ c of cooking water)
1/8 tsp 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.
Core Lasagna
POINTS® value | 5
Servings | 8
14½ oz Del Monte Diced Tomatoes With Basil, Garlic And Oregano
1 lb. cooked ground beef 5-7% fat
12 dry whole-wheat lasagna noodles
1 egg
8 oz canned tomato sauce
6 oz Contadina Italian Tomato Paste With Italian Seasonings
14½ oz fat-free ricotta cheese
8 oz Galaxy Foods Low-Fat Soy Mozzarella Cheese
Brown ground beef, and tomatoes and sauces, mix ricotta with egg. Layer noodles, sauce, ricotta and cheese. Repeat 3 times and bake at 375 for 30-35 minutes.
In same skillet, cook onion and garlic until softened, about 5 minutes.
Add mushrooms, tomatoes, bell pepper, tomato paste, oregano, and pepper. Bring to boil, stir as needed. Return chicken to the skillet. Reduce heat and simmer, covered, stirring as needed, until the chicken is cooked
through, about 25 minutes.
Serve spaghetti topped with the chicken and sauce.
Spread about 3 tbl spinach mixture on each lasagna noodle half, leaving about ¼ inch border. Roll up each noodle (jellyroll style).
Spoon meat mixture unto a 1-quart casserole coated with spray. Arrange rolls, seam side down, over sauce. Cover and bake at 350 for 25 minutes. Sprinkle with mozzarella and bake another 5 minutes.
Fresh Tomato Pasta Soup
Serves: 8 (3/4 c)
Points: 2, 116 cal, 4g fat, 5g protein, 17g carbs, 62mg sodium, 2g fiber
1 TB olive oil
½ cup chopped onion
1 clove garlic, minced
3 lbs fresh tomatoes, coarsely chopped
3 cups fat-free reduced-sodium chicken broth
1 TB minced fresh basil
1 TB minced fresh marjoram
1 TB minced fresh oregano
1 tsp fennel seed
½ tsp black pepper
¾ c uncooked whole wheat rosamarina or other small pasta (or couscous)
½ c (2 oz) shredded fat free or soy mozzarella cheese
1. Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion in tender. Add tomatoes and spices.
2. Bring to a boil; reduce heat. Cover and simmer for 25 minutes. Remove from heat and cool slightly.
3. Puree tomato mixture in food processor or blender in batches. Return to saucepan and bring to a boil. Add pasta. Cook 7 to 9 minutes or until tender. Transfer to serving bowls. Sprinkle with mozzarella.
Source: Cookbook unknown
Easy Minestrone Soup
1 good sized bag of frozen vegetables for Soup (any mixed frozen veggie will
do)
4-6 cups water
1 tsp veggie or chicken broth powder
1 can kidney beans with liquid (I use the salt free ones)
1 tsp thyme
1 tsp garlic powder
1 tbs, oregano
1 tbs parsley
1/4 tsp ground sage
1 can tomato sauce
1 cup ww macaroni (any pasta will do)
In a soup pot mix all the ingredients except pasta. Simmer for 1/2 hour or
more. Take off heat and add pasta. Serve when pasta is tender. Serve with
bread and a salad.
source: fatfree.com
Tomato, Bean and Potato with Gremolata
Serves: 4
Salad:10 small new potatoes, but into bite-size pieces
½ lb green beans, cut diagonally into slices
1.5 lb ripe tomatoes, cut up
4 scallions, thinly sliced
½ lb young spinach leaves
¼ tsp salt
black pepper to taste
Gremolata:1 small lemon
2 garlic cloves, finely chopped
handful of flat-leaf parsley, torn
1. Cook potatoes in lightly salted boiling water until just tender. Add beens and cook for 2 additional minutes. Drain and rinse under cold water.2. Toss potatoes and beans with tomatoes, scallions and spinach; season lightly with salt and pepper.3. 3. To make Gremolata: Use a vegetable peeler to pare think strips of rind from the lemon. Carefully remove as much white pith as possible. Finely chop rind and toss with the garlic and parsley; set aside.4. 4. Squeeze the lemon into bowl of food processor; add peeled tomatoes and Gremolata. Mix for 10-15 seconds. Pour over potato mixture and toss.Calories 171, 6g fiber, 4g fat
Shrimp Scampi
3 cloves roasted garlic
½ cup fat free margarine
2 tbl minced flat leaf parsley
¼ tsp salt
1 lb ww angel hair pasta
1 lb large shrimp, peeled and deveined
Mash cloves of roasted garlic with fork in a small mixing bowl. Add margarine, parsley, and salt; blend. Heat oven to 400F. Place skill in oven to heat. Cook pasta. When pan in oven is hot, add shrimp and garlic butter and return pan to the oven. Cook for about 8 minutes until shrimp are cooked through. Serve over pasta
Kellie Martin's Pasta Puttanesca
from Cooking Smart magazine June/July 2005
Adapted slightly to be core
1 lb uncooked WW spaghetti
1 cup kalamata olives, pitted and chopped
4 medium tomatoes, diced (or substitute 1 can diced tomatoes)
1/2 bunch parsley, chopped (I did not use).
1 tablespoon capers
1/2 teaspoon dried pepper flakes (adjust to your taste).
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1. Cook pasta according to package directions.
2. Spray large non-stick pan with olive oil or Pam. Heat and add olives, tomatoes, parsley, capers and pepper flakes; cook 2 minutes. Turn heat down and add the garlic, salt and pepper; cook 1 minute.
3. In a large bowl, toss the pasta and sauce.
I really enjoyed this one. Quick and easy. Top with FF or soy cheese to add some protein.
Skillet Lasagna
1 pound 93% lean ground beef
1 small onion, chopped
1 clove minced garlic
1-1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2-1/2 cups bow tie pasta, uncooked (for Core, use whole wheat macaroni)
1 cup fat-free cottage cheese
1/4 cup grated parmesan cheese (ff if you can find it)
Dash basil, pepper, optional
Shredded fat-free mozzarella cheese (or use skim-milk mozzarella and count WPAs)
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. 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.
Spaghetti Carbonara
I have made this, but it's been awhile. Can't remember any details.
2/3 cup chicken broth
1 medium onion,c hopped
3 oz. Canadian bacon, thinly sliced
3 cups mushrooms
1 cup frozen peas
1 oz. ff parmesan, grated
2 tbl fat free sour cream
8 oz ww spaghetti
Bring broth to a boil in large non-stick skillet. Add onion and cook for about 3 minutes. Add bacon and mushrooms and cook for about 5-8 minutes more. Add peas and heat through. Remove from heat and stir in the cheese and sour cream. Cook spaghetti until tender. Drain. Add to sauce and toss well
Pasta Fagiole Soup
Serves 8 -
Source: Recipe board
1 small onion , chopped
2 cloves garlic, minced
2 cans FF chicken broth
1 15 oz can diced tomatoes
1 15 oz can white beans
1/ cup dry small size ww pasta
2 cups chopped spinach
4 Tbls ff parmesan cheese
Spray bottom of soup pot with Pam. Sauté onions and garlic 'til clear. Add broth, tomatoes, beans, and uncooked pasta. Bring to a boil and simmer over medium heat for 15-20 minutes or until pasta is tender. Add spinach, cook until wilted. Sprinkle top of each bowl with cheese. Comment: I sometimes add 1 roasted red pepper chicken sausage diced finely for and additional 3 points for the entire pot. I also usually use 1/2 spinach and 1/2 kale, because I prefer the taste of the bitter greens.
From LOSWAN:
POLENTA
Here's the Basic recipe I use....(no lumps!)It's from the Quaker Oat container.
The recipe I use is 4 cups of water to 1 cup of finely ground corn meal. (1 tsp salt, optional). The recipe says to bring 3 cups of water to a boil. Combine the 1 cup of water and the corn meal (and salt). Slowly pour this into the boiling water stirring constantly. Lower the heat,cook until thickened, stirring frequently.(careful..it does like to splatter!) Cover,and continue cooking for 5 minutes over low heat, stir.
I usually save a bowl of this to eat like I would oatmeal, and I pour the rest into a loaf pan that has been sprayed with cooking spray. Refrigerate and then slice whenever cool, and 'fry' in pan sprayed with cooking spray.
From JulieSgt:
Here is a good starter recipe, since it doesn't make as much.
Polenta* for Beginners (2 servings)
1 cup water
1/4 cup polenta or cornmeal
sprinkle of garlic powder and couple of dashes of tobasco (optional)
bit of salt (optional)
boil water with or without optional seasonings.
slowly add polenta, stirring in to avoid lumps
Boil until really thick (3-5 min over med heat)
Pour into two containers, so it is a little less than 1/2" thick.
It will solidify when cool. You can eat right away, or put in fridge. When you want to eat it, pop it out of the container and saute in 1 t. healthy oil.
Top with anything you would put on rice or pasta. I particularly the combination of polenta and beans.
*Also known as grits or mush.
Couscous “Lasagna”
1 cup whole wheat couscous
1-1/2 cups boiling vegetable stock
1/2 teaspoon salt
1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, minced
1 28-ounce can diced Italian-style tomatoes, drained (reserve 1/3 cup juice)
1 teaspoon dried basil
5 cups finely chopped fresh spinach
black pepper to taste
1 cup shredded ff mozzarella cheese
Preheat the oven to 375 degrees F. Spray a 9" x 13" pan with cooking spray.
Combine couscous, boiling stock and salt in a large bowl and let stand for 5 minutes. Fluff with a fork.
Saute onion and garlic in olive oil until the onion is translucent. Add the drained diced tomatoes and cook for about 10 minutes more.
Stir the tomato/onion/garlic mixture into the couscous. Add the reserved tomato juice, basil, raw spinach, and pepper. Mix until well combined.
Spread half the couscous mixture in the 9" x 13" pan. Sprinkle on the light mozzarella cheese, then top with the remaining half of the couscous. Cover the dish with foil, and bake at 375 degrees F for about 30 minutes, until hot and bubbly.
Makes 6 servings
SICILIAN LENTIL SOUP WITH PASTA - CORE
posted by: nanajennie on Core Board
2 tsp olive oil
1/2 C each finely chopped onion, celery, & carrots
1/4 C chopped celery leaves
3 cloves garlic, crushed
1 (16-oz) can diced tomatoes, undrained
4 C beef, chicken, or vegetable broth
1 1/2 C water
1 C lentils, uncooked
1 bay leaf
1 tsp each dried oregano & dried basil
1/4 tsp pepper
3/4 C wholewheat ditalini pasta (small tubes) uncooked
grated Veggie Parmesan
Heat oil in large saucepan over medium heat. Add onion, celery, carrots, celery leaves, and garlic. Cook, stirring frequently, 5 minutes.
Add remaining ingredients, except pasta and Veggie Parmesan. Bring mixture to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer 40 minutes or until vegetables are tender. Stir in pasta and continue to cook, covered, 10 minutes more. Remove and discard bay leaf before serving.
Top each serving with a sprinkling of Veggie Parmesan
Serves 6 (1 1/4 C ea svg)
Spaghetti Cheese Casserole
Core Board by ratterrierlover
Servings | 12
Ingredients
12 ounces thin whole wheat spaghetti
1 pound extra lean ground beef
1 cup chopped onion
2 1/2 cups tomato sauce
2 cups fat-free shredded cheddar cheese
2 cups fat-free shredded mozzarella cheese
Instructions
Cook pasta alone. In a large skillet, cook ground beef and onion until browned; drain. Add tomato sauce & bring to boil, reduce heat & simmer for 10-15 minutes.
Drain pasta; add meat mixture and toss to mix. Place half of the mixture in the sprayed 13X9-inch baking dish. Top with half of each cheese. Add remaining meat mixture. Sprinkle with remaining cheese. Dish will be quite full. Bake 20-30 minutes. Makes 12 servings.