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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