Pronto Penne Pasta (7.5 Points)

Serving Size = 1 cup
(This makes a very large amount of food. I chose not to put in the cayenne and served it and the Parmesan on the side. This made it much more kid-friendly.)

Ingredients

2 1/4 cups Whole wheat pasta uncooked
1 pound Italian turkey sausage links casings removed
1 medium Red onion chopped
1 medium Green pepper chopped
1 can (14 oz) Diced tomatoes undrained
1 can (14 oz) Chicken broth reduced-sodium
2 cloves Garlic minced
2 teaspoons Dried tarragon
2 teaspoons Dried basil
1/4 teaspoon Cayenne
1/4 cup All purpose flour
1/2 cup Skim milk
1/2 cup Reduced Fat Cheddar cheese
1/4 cup Parmesan grated

Instructions

1. Cook pasta according to directions. Meanwhile crumble sausage into skillet coated with cooking spray. Ad onion and green pepper. Cook and stir over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, broth, and remaining spices.
2. In a small bowl, combine flour and milk until smooth. Stir into sausage mixture. Bring to a boil, cook and stir fro 2 minutes or unitl thickened.
3. Remove from the heat. Stir in cheddar cheese until melted. Drain pasta. Toss with sausage mixture. Sprinkle each serving with 2 teaspoons Parmesan cheese.

Healthy Cooking: Taste of Home April/May 2008

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Baked Rigatoni with Beef (6.5 points)

Ingredients

4 cups Tomato Sauce
1 pound ground round
4 cups cooked rigatoni (about 2 1/2 cups uncooked pasta)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Instructions
Preheat oven to 350°.

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.

Serving Size = 1 cup

(Cooking Light)

Tiramisu Angel Torte (6.5 Points)

picture-035.jpg

(10 servings)

Ingredients

3 (8-ounce) cartons plain fat-free yogurt
1 cup sugar divided
1/2 cup water
2 tablespoons instant espresso or 1/4 cup instant coffee granules
2 tablespoons Kahlua (coffee-flavored liqueur)
2 tablespoons skim milk
1/2 teaspoon vanilla extract
1 (4-ounce) carton mascarpone cheese
2 tablespoons unsweetened cocoa
1 ounce bittersweet chocolate grated
1 (10-inch) round angel food cake

Instructions
Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlua. Cool completely. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside. Combine cocoa and chocolate in a bowl. Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours. (I found that the longer you chill it, the better it is. Also, drizzling a little Kahlua on top before serving makes a cool presentation.)

(Cooking Light, NOVEMBER 1997)


Jaime’s Savory Stuffed Shells (7 Points)

I would like to thank Jaime from http://shadesofjaim.com/recipes/stuffedshells.html for giving me permission to post this fantastic recipe and picture!)stuffedshells.jpg

Ingredients:

* 16 jumbo pasta shells
* 2 cups broccoli, chopped very small
* 1 cup mushrooms, chopped very small
* 1 cup fat-free ricotta cheese
* 1¼ cup part-skim mozzarella cheese
* 1 cup pasta sauce or 1 cup diced tomatoes *
* 1 egg white
* 1 clove garlic, peeled and minced
* 1 tsp oregano
* 1 tsp basil
* 1 tsp black pepper

*Using diced tomatoes instead of tomato sauce will save you 1 point per serving.

Directions:

Pre-heat oven to 375ºF.

Boil pasta according to package directions. Drain and set aside.

Steam broccoli with a little water, covered in microwave, for about 6 minutes. Drain well and pat dry.

Combine broccoli, mushrooms, ricotta cheese, mozzarella cheese, egg white, garlic, oregano, basil, and pepper. Stir together until well blended. Pour 1/2 cup pasta sauce or tomatoes over bottom of 8×8 square baking pan. Spoon 1 round tablespoon of filling into each shell and place open-side up in an even layer in the pan. Pour remaining sauce or tomatoes over and around shells. Cover pan with foil. Bake at 375ºF for about 25 minutes until heated through, and serve.

Yields: 16 shells (4 servings of 4 shells each)

Sausage & Veggie Pizza (8 Points)

(6 Servings)

Ingredients

Cooking spray
2 1/4 cups Onion chopped
1 1/2 cup bell pepper strips
3 links turkey Italian sausage 4 ounces each
1 1/2 can diced tomatoes undrained
1 1/2 loaf French bread cut in half horizontally
1 1/2 cup part-skim mozzarella cheese shredded


Instructions
Preheat oven to 450°.

Spray a pan with cooking spray and heat it on meium heat. Saute the green pepper and onions about 6 minutes until tender.

Remove casings from sausage. Add sausage to pan, and cook 5 minutes or until lightly browned, stirring to crumble. Add diced tomatoes, and cook 5 minutes or until mixture thickens.

Spread sausage mixture evenly over cut sides of bread, and sprinkle evenly with cheese. Place bread halves on a baking sheet. Bake at 450° for 5 minutes or until cheese melts. Cut each pizza in half.

Baked Beef Ziti (5 Points)

(8 servings)

Ingredients

12 ounces uncooked ziti
1 teaspoon Olive oil
2 cloves Garlic
1/3 pound Ground beef lean
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 tea
spoon Rosemary
1/2 teaspoon Salt
1/2 teaspoon Pepper
28 ounce Tomatoes crushed

1 cup Part Skim Mozzarella Cheese

Instructions
Preheat oven to 350°F.

* Cook pasta according to package directions without added fat or salt; drain and set aside.

* Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return pan to heat.

* Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.

* Spoon a small amount of tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the surface). Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half of the mozzarella cheese. Layer remaining ziti on top and top with remaining sauce and mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.

Vegetable Pesto Lasagna

Ingredients

12 Lasagna noodles uncooked
3 cups low-fat chunky vegetable spaghetti sauce
1 1/2 cups of water
1 container Part Skim Ricotta
1/2 cup of egg substitute
1/2 cup of grated part-skim Mozzarella cheese divided
1/4 teaspoon of black pepper
1 cup of packed fresh basil
1/4 cup of grated Parmesan cheese
2 cloves garlic
1/4 cup of fat-free Italian salad dressing
Cooking Spray

Instructions
Combine all of the ingredients except the sauce, the noodles and the mozarella.

Spray a 9 × 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another cup of the sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.

Preheat oven to 350ºF. Cover lasagne with foil and bake for 1 hour and 5 minutes. Uncover lasagne, sprinkle remaining Mozzarella cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.

(from the National Pasta Association)

If anyone is able to figure out the points that would be great!)

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