Healthy Pasta Toss... YUM

Directions

• Cook spaghetti according to package directions. Meanwhile, in a small skillet, toast bread crumbs in oil over medium heat; remove from the heat and set aside.
• In a large nonstick skillet, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Cook and stir until heated through. Drain pasta; add to skillet. Sprinkle with bread crumbs. Yield: 5 servings.

Nutrition Facts: 1-2/3 cups equals 340 calories, 10 g fat (2 g saturated fat), 41 mg cholesterol, 689 mg sodium, 44 g carbohydrate, 6 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Ingredients

• 8 ounces uncooked multigrain spaghetti
• 1/4 cup seasoned bread crumbs
• 1 teaspoon Crisco® Olive Oil
• 3/4 pound Italian turkey sausage links, cut into 1/2-inch slices
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained

Ina Garten's Homemade Granola Bars

Ingredients

• 2 cups old-fashioned oatmeal
• 1 cup sliced almonds
• 1 cup shredded coconut, loosely packed
• 1/2 cup toasted wheat germ
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Orange Chicken

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 2 teaspoons olive oil
• 2 teaspoons butter
• 1/2 cup white wine
• 1/2 cup fresh orange juice (about 2 oranges)

Preparation

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with salt and pepper; dredge chicken in flour.

• Heat oil and butter in a large nonstick skillet over medium-high heat; cook for 1 minute or until lightly browned, stirring occasionally. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken; slice thinly, and keep warm. Add wine and juice to pan; cook until reduced to 1/2 cup (about 4 minutes). Serve sauce over chicken.

Spicy Healthy Baked Penne Sausage Supper!

BAKED PENNE AND SAUSAGE SUPPER.








I DOUBLE THE RECIPE AND USED SUNDRIED TOMATOES INSTEAD OF A RED BELL PEPPER.



I ALSO USED A LITTLE MORE CHEESE, LOL.











■1(14.5 OZ.) CANE DICED TOMATO

■1 ½ TEASPOON OLIVE OIL

■1 ONION, HALVED AND SLICED THIN (I diced)

■½ CUP SUNDRIED TOMATOS (DRAINED) OR A RED BELL PEPPER (I USED THE SUNDRIED TOMATOES)

■3 GARLIC CLOVES MINCED

■1/8 TEASPON RED PEPPER FLAKES

■8 OZ. HOT OR SWEET ITALIAN TURKEY SAUSAGE, REMOVED FROM ITS CASING

■SALT AND PEPPER

■8 OZ. WHOLE WHEAT PENNE PASTA

■1 CUP SHREDDED PART SKIM MOZZERELLA









ADJUST OVEN RACK TO THE MIDDLE POSTION AND HEALT THE OVEN TO 425 SEGREES.



LIGHTLY COAT AN 8 “SQUARE BAKING DISH (I DOUBLED AND USED A 9 X 13) WITH PAM. PULS THE TOMATOES WITH THEIR JUICE IN YOUR NINJA OR FOOD PROCESSOR UNTIL MOSTLY SMOOTH, ABOUT 5 PULSES.







HEAT THE OIL IN A 12-INCH NONSTICK SKILLET OVER MEDIUM HEAT UNTIL SHIMMERING. ADD THE ONION AND BELL PEPPER OR SUNDRIED TOMATO’S UNTIL SOFTENED, ABOUT 5 MINUTES. STIR IN GARLIC AND RED PEPPER FLAKES AND COOK UNTIL FRAGRANT ABOUT 30 SECONDS.







STIR IN THE SAUSAGE AND COOK, BREAKING UP THE MEAT WITH A WOODN SPOON UNTIL NO LONGER PINK, ABOUT 4 MINUTES. STIR IN THE PROCESSED TOMATOES. BRING TO A SIMMER AND COOK, UNTIL SLIGHTLY THICKENED 6 TO 8 MINUTES. SEASON WITH SALT AND PEPPER TO TASTE.







MEANWHILE BRING 4 QUARTS OF WATER TO A BOIL IN A LARGE POT. ADD THE PASTA AND 1 TABLSPOON OF SALT AND COOK, STIRRING OFTEN, UNTIL ALMOST AL DENTE BUT STILL FIRM TO THE BITE. RESERVE ¼ CUP OF THE COOKING WATER, THEN DRAIN THE PASTA AND RETURN TO THE POT.







ADD THE MEAT SAUCE AND RESEVED COOKING WATER TO THE PASTA AND TOSS TO COMBINE. SPREAD HALF THE PASTA MIXTURE IN THE PREPARED BAKING DISH AND SPREAD WITH ½ CUP OF THE MOZZERELLA. REAP WITH THE REAMING PASTA AND ½ CUP MOZZ.







BAKE UNTIL THE SAUCE IS BUBBLING AND THE CHEESE IS LIGHTLY BROWNED, ABOUT 15 MINUTES. LET COOL FOR 5 MINUTES BEFORE SERVING.







BY DOUBLING RECIPE, SERVES 8 – 10 PTS PER SERVING.



HAVE WITH A NICE SALAD, its DELISH… THE SAUSAGE, AND THE RED PEPPER AND THE SUN DRIED TOMATOES – MAMA OH MIA~!

Summer-Fresh Quinoa Salad Recipe

Summer-Fresh Quinoa Salad Recipe

Ingredients

• 2 cups quinoa, rinsed
• 1 cup boiling water
• 1/2 cup sun-dried tomatoes (not packed in oil)
• 1 medium cucumber, peeled, seeded and chopped
• 1 each medium green, sweet red and yellow peppers, chopped
• 6 green onions, thinly sliced
• 1 package (4 ounces) crumbled garlic and herb feta cheese
• 1/2 cup reduced-fat sun-dried tomato salad dressing, divided

Directions

• Cook quinoa according to package directions. Transfer to a large bowl; cool completely. In a small bowl, combine water and tomatoes; let stand for 5 minutes. Drain and chop tomatoes; add to quinoa. Stir in the cucumber, peppers, onions, cheese and 1/4 cup salad dressing.
• Cover and refrigerate for 2 hours. Just before serving, stir in remaining salad dressing. Yield: 14 servings.

Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutrition Facts: 3/4 cup equals 148 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 248 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Some of my favorite Dishes

I love hosting all girl events... I hosted a birthday dinner with our Gamma Pi girls, (there was only 4 of us at the time) now 5.....
This was for Robin's Birthday and I dressed the table up fit for these fine ladies...
It was a night to remember...

People that know me, know that one of the things in this life I am good at is, making sugar cookies. Been making them now for twenty years. I love to make them and I love to watch people smile when they reach for there 10th cookie. LOL They are SUPER SOFT... and I am trying to (once I have the time) find a way to make a TASTY stackable frosting... YUM!

I also love to make home made pies... in the summer / fall I love to can home made apple and peach pie filling. Oh its super delish...

I also love orange rolls...

Ina Gartens Scalloped Tomatos  & Roasted Shrimp and Orzo Pasta Salad

Mini Cheesecakes

 Taste of Home - Lite breaded chicken with cranberry sauce, green beans and cheddar mashed tators.

 Frozen PEANUT BUSTER PARFAIT PIES

 Home Made ROLLS!

 Blueberry Cobbler

 Lemon Bars

 Ina's GUAC

 Paula Deans Peanut butter bars

 Pesto stuffed chicken... YUM!

Home Made BUTTERMILK Syrup

This is OH ME OH MY..... You just wanna roll in it, its so good and EASY too.
What a great gift to give for Christmas, a package of pancake mix, and a jar of home made syrup?

Y U M!


Here is the scoop, your going to be amazed how easy it is to make..

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

1 1/2 cup sugar

3/4 cup buttermilk

1/2 cup butter

2 tbsp corn syrup

1 tsp soda

Chocolate Chip Cookies (From Cooking Light)

2 1/4 cups all-purpose flour (10 oz.)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup packed brown sugar

3/4 cup sugar

1/2 cup butter, softened

1 teaspoon vanilla

2 large egg whites

3/4 cup semi-sweet chocolate chips

 

1. 1 Preheat oven to 350 degrees.
2. 2 Combine flour, baking soda, and salt, stirring with a whisk.
3. 3 Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat one minute. Add flour mixture and chips, beat until blended.
4. 4 Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
5. 5 Bake at 350 degrees for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.

2 WW POINTS PLUS
PER COOKIE

Whole-Wheat Pasta Salad with Walnuts and Feta Cheese

Ingredients

• 1/2 pound whole-wheat fusilli or other spiral shaped pasta
• 1/2 cup walnuts
• 1/2 cup crumbled feta cheese
• 1/2 cup diced red onion
• 1 1/2 cups chopped baby spinach leaves
• 2 tablespoons walnut oil
• 2 tablespoons red wine vinegar
• 1 clove of garlic, minced (about 1/2 teaspoon)
• 1/2 teaspoon Dijon mustard
• salt
• freshly ground black pepper

Directions

Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.

In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.

In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

Sage Turkey Sausage Patties Recipe

Breakfast, it's what's for dinner.
Pair with some egg beaters and a toasted sandwhich thin, and you have yourself a healthy breakfast sandwhich!

Adapted from Taste Of Home - Healthy Cooking.


 

Directions

• In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into twelve 3-in. patties.
• In a large skillet coated with cooking spray, cook patties in oil in batches over medium heat for 3-5 minutes on each side or until meat is no longer pink. Drain on paper towels if necessary. Yield: 12 servings.

Nutrition Facts: 1 patty equals 104 calories, 6 g fat (2 g saturated fat), 46 mg cholesterol, 227 mg sodium, trace carbohydrate, trace fiber, 11 g protein. Diabetic Exchanges: 1 lean meat, 1 fat. 3 WW Points Plus per patty.

Ingredients

• 1/4 cup grated Parmesan cheese
• 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
• 2 tablespoons fresh sage or 2 teaspoons dried sage leaves
• 2 garlic cloves, minced
• 1 teaspoon fennel seed, crushed
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 pounds lean ground turkey
• 1 tablespoon olive oil

Baked Spaghetti

Good Saturday Evening,

My husband's favorite style of food is Italian. I always keep on hand, whole grain pasta, diced tomato's, tomato paste and fill my freezer with Italian Seasoned Ground Turkey. So I know on a day that I do not have anything planned for dinner, I can pull out the Turkey and use that as a base for any
Italian type of recipe that I am in the mood for.

Tonight, I was going to make a Turkey Spaghetti pie, but didn't have a few ingredients, so that dish will have to wait until next week. Instead I made Baked Spaghetti. Mind you, I am out of garlic, onion and eggs. I normally start off from fresh onion and garlic... had to improvise, and it turned out just as swell, so this is my no fuss, no dice, chop meal. FAST and easy.

This Dish Serves 8 and is 9 WW Points Plus per serving.

1 lb. Ground Italian Turkey
1 canned diced tomatoes
1 can tomato Paste
1 Box of Whole grain pasta (spaghetti)
3/4 cup water
1 T. Italian Seasoning
1/2 t. Onion Salt
1 t. Garlic powder
2 Cups Part Skim Mozzarella shredded cheese

Preheat Oven to 350
Brown meat, add in the canned items, water and seasonings. Salt and pepper to taste, bring to a boil. Simmer for 20-30 minutes.
Meanwhile Cook noodles according to package directions, set aside.
Get a 9 x 13 pan and spray with PAM.
Ladle 1/3 of sauce on bottom of pan and then layer with noodles and cheese. End with the sauce on the last layer, reserve 1/3 of your cheese.
Bake uncovered for 30 minutes, top with cheese and finish baking for 15 minutes.

Put a smile on the hubbys face for sure. : )
Hope you enjoy!

Hungarian Goulash Recipe

My husband was a big fan of this recipe. I doubled the recipe, for leftovers for us both.

Hungarian Goulash Recipe
Ingredients


2 tablespoons all-purpose flour

1/8 teaspoon salt

1/8 teaspoon pepper

3/4 pound beef top round steak, cut into 1-inch cubes

1/2 cup coarsely chopped onion

1 teaspoon butter

1 teaspoon canola oil

1/2 cup reduced-sodium beef broth

1 tablespoon tomato paste

1 garlic clove, minced

1 teaspoon paprika

1/8 teaspoon dried marjoram

1/8 teaspoon caraway seeds

1/8 teaspoon lemon juice

Hot cooked noodles, optional

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef cubes and shake to coat.

In a large skillet, cook beef and onion in butter and oil until onion is tender. Stir in broth, tomato paste, garlic, paprika, marjoram, caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is very tender.

Serve over noodles if desired. Yield: 2 servings.

Pork and Noodles Recipe

This is adapted from my subscription to the Taste of Home Healthy Cooking.

My husband and I both loved this dish. I would double the portion, if your cooking for more than two.
I use wholegrain noodles, I don't have to, I choose to. I love the texture of the grains. This is also great if you have left over pork chops or pork loin. This is a super simple dish!
I used a stock photo, until I get a camera, I only have my cell phone camera... enough said. I truly hope you try this dish.

Nutrition Facts: 2 cups equals 389 calories, 11 g fat (4 g saturated fat), 60 mg cholesterol, 783 mg sodium, 40 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.  It is 10 Points plus for two cups.
Ingredients


3 ounces uncooked angel hair pasta

1/2 pound boneless pork loin chops, cut into thin strips

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon canola oil, divided

1-1/2 cups cut fresh green beans

2 celery ribs, sliced

4-1/2 teaspoons chopped onion

3 tablespoons water

4 teaspoons reduced-sodium soy sauce

1 teaspoon butter

Directions

Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat. Yield: 2 servings.

Healthy Fiesta Rice Salad

Recipe adapted from Taste of Home Healthy Cooking Magazine.

I made this for a mexican themed birthday party we went to. I thought since all of us ladies are watching our butts get smaller, I would bring a figure friendly dish. This turned out very good... I can see using this in a couple of variations... putting in a tortilla with some beans and chicken, Using as a dip for baked tortilla chips, using as a base for mexican chili or verde. The list goes on and on. For rice and bean lovers alike, I think you will love this dish.

Nutrition Facts: 2/3 cup equals 206 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 273 mg sodium, 31 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
6 WW Points Plus

Ingredients


2/3 cup uncooked long grain rice

2 cups frozen corn, thawed

1 can (15 ounces) black beans, rinsed and drained

6 green onions, sliced

1/4 cup pickled jalapeno slices, chopped

1/4 cup canola oil

2 tablespoons cider vinegar

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon molasses

1/2 teaspoon salt

1/2 teaspoon cumin seeds, toasted and ground

Directions

Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.

Lasagna Soup

This is adapted from Taste of Home Healthy Magizine.

We have had allot of cold weather here in Spokane, and I was in the mood for a zesty and hearty soup. This fit the bill.

Nutrition Facts: 1-1/3 cups equals 280 calories, 7 g fat (3 g saturated fat), 41 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch. WW POINTS PLUS 7 points.

Ingredients


1 pound lean ground beef (90% lean)

1 large green pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) reduced-sodium beef broth

2 cans (14-1/2 ounces each) diced tomatoes

1 can (8 ounces) tomato sauce

1 cup frozen corn

1/4 cup tomato paste

2 teaspoons Italian seasoning

1/4 teaspoon pepper

2-1/2 cups uncooked spiral pasta

1/2 cup shredded Parmesan cheese

Directions



Stir in the broth, tomatoes, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings.

Apple Sauce Glazed Pork Chops

One pork chop is 7 WW Points Plus

Ingredients

• 4 bone-in pork loin chops (7 ounces each)
• 1 cup unsweetened applesauce
• 1/4 cup packed brown sugar
• 1 tablespoon barbecue sauce
• 1 tablespoon Worcestershire sauce
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients; spoon over chops.

• Bake, uncovered, at 350° for 20-25 minutes or until a meat thermometer reads 160°. Yield: 4 servings.

Nutrition Facts: 1 pork chop with 1/3 cup sauce equals 291 calories, 9 g fat (3 g saturated fat), 86 mg cholesterol, 442 mg sodium, 22 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.

Tuesday's with Dorie

I fell in love with Dorie Greenspan's cookbook.
My first attempt was to take a crack at making her black and white cake.

Here is what the final result was....

A DISASTER....

I realised I had four problems. First, you cannot be rushed when you make this cake. Second, this was not a cake for bakers chocolate. This cake requires a premium white chocolate. I realised when my cakes came out sloped, that I didn't shake my pans, to make them even. So when I cut my cake layers, the bottom portion was so small, it crumbled, split in half, as shown above.  The white icing was more like whip cream. Never reaching firm peaks. You can imagine my disappointment as I raved to my friends the day before Easter, what cake would b for desert... and then having it not turn out. Oh man, devastation set in and then I thought, NO, take some lessons away with this and try again. I will do this cake again, when I can find some premium white chocolate. I think the next cake I will make will be her party cake. Stay tuned.

I would rather try and fail, then wonder if I could do it. Practice makes perfect and my cake cutting skills, need allot more practice.