Healthy Pasta Main Dish Recipes

February 20, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Pasta Main Dish Recipes. Find some Delicious and Healthy Pasta Main Dish Recipes. Find some Delicious and Healthy Pasta Main Dish Recipes with recipes including Slow-Cooker Mediterranean Chicken and Orzo, One-Pan Chicken Parmesan Pasta, and American Goulash. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Slow-Cooker Mediterranean Chicken and Orzo
Perk up basic chicken breast and whole-wheat orzo with the vibrant flavors of the Mediterranean, like lemon and olives. This load-and-go recipe makes a complete and satisfying meal; just add a green salad…………………….

One-Pan Chicken Parmesan Pasta
This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken and sauce all in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust…………..

American Goulash
American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot…………..

Click the link below to get all the Healthy Pasta Main Dish Recipes
https://www.eatingwell.com/recipes/18023/main-dishes/pasta/

“Meatless Monday” Recipe (1 Day Late)

April 8, 2014 at 8:58 AM | Posted in Meatless Monday | Leave a comment
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This Meatless Recipe on a Tuesday comes from the Betty Crocker website, the link is at the bottom of the page.

 

 

Garlic-Parmesan Cauliflower Mash
Ingredients:

1 head cauliflower, separated into florets
3 cloves garlic
1/3 cup low-fat milk
3 tablespoons light butter
5 tablespoons grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 teaspoons chopped fresh chives
Directions:

In large saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place cauliflower and garlic in basket. Cover tightly; heat to boiling. Reduce heat to low; steam 8 to 12 minutes or until tender.
Transfer cauliflower and garlic to large bowl; add milk, 2 tablespoons of the butter, 3 tablespoons of the cheese, the salt and pepper. Blend with potato masher or electric mixer until creamy, adding more milk if necessary. Sprinkle with chives.
Melt remaining 1 tablespoon butter; drizzle over cauliflower mixture. Sprinkle with remaining 2 tablespoons cheese. Serve immediately.
Makes 6 to 8 servings

 
http://www.bettycrocker.com/recipes/garlic-parmesan-cauliflower-mash/81ee7b79-5e4b-4222-96bc-05da4af57d8f

Kitchen Hint of the Day!

October 15, 2013 at 9:10 AM | Posted in cheese, Kitchen Hints | Leave a comment
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A little bit of delayed gratification will pay off on pizza (or pasta) night. Grate a wedge of Parmesan or Romano cheese all at once then store it in a Hefty Zip Bag (one inside the other, to stay fresh for longer). Two benefits: you only have to wash the grater one time and you won’t be tempted to buy that expensive pre-grated cheese.

One of America’s Favorites – Spaghetti

September 24, 2012 at 10:14 AM | Posted in pasta, spaghetti | Leave a comment
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Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is

Spaghetti hung to dry

made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces.

Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine”.

Pasta in the West may first have been worked to long, thin forms in Southern Italy around the 12th century. The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.

In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of extremely soggy noodles and a tomato sauce diluted with broth) and it wasn’t until decades later that it came to be prepared with garlic or peppers. Canned spaghetti, kits for making spaghetti and spaghetti with meatballs became popular, and the dish has become a staple in the U.S.

Spaghetti is cooked in a large pot of salted, boiling water then drained in a colander (scolapasta in Italian).

In Italy, spaghetti is generally cooked al dente (Italian for to the tooth), just fully cooked and still firm. Outside Italy, spaghetti is sometimes cooked to a much softer consistency.

Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghetti (both of which may be called angel hair spaghetti in English) which take less time to cook.

An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano

Italian spaghetti and bread

and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often added. It is also sometimes served with chili.

Consumption of spaghetti in Italy doubled from 14 kilograms (30.9 lb) before World War II to 28 kilograms (61.7 lb) by 1955. By that year, Italy produced 1,432,990 tons of spaghetti, of which 74,000 was exported, and had a production capacity of 3 million tons.

The world record for largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a Buca di Beppo restaurant in Garden Grove, California, successfully filled a swimming pool with more than 13,780 pounds (6,251 kg) of pasta.

Fettuccine Alfredo with Chicken w/ Marinated Mushrooms and Whole Grain Bread

July 19, 2012 at 5:37 PM | Posted in chicken, diabetes, diabetes friendly, Healthy Life Whole Grain Breads, low calorie, low carb, tofu | 2 Comments
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Today’s Menu: Fettuccine Alfredo with Chicken w/ Marinated Mushrooms and Whole Grain Bread

Prepared a healthy version of Fettuccine Alfredo with Chicken tonight for dinner. I used 2 skinless Chicken Breasts, Classico Light Creamy Alfredo Sauce, Fresh Shredded Smoked Dutch Gouda Cheese, and the big calorie and carb cutter House Foods Tofu Shirataki (Fettuccine Shaped Noodles Substitute).

You’ll just need Extra Virgin Olive Oil, Sea Salt, and pepper for seasoning. Then cook the Tofu Noodles according to package instructions.
Meanwhile, lightly rub chicken with olive oil. Season with salt and pepper if desired. In a large skillet over medium high heat, brown chicken for 7 to 8 minutes on each side, or until an internal temperature of 165°F is reached. Remove chicken from skillet. Allow to rest for 5 minutes and cut into thin strips.
Meanwhile, in a small saucepan over medium heat, warm the Classico Pasta Sauce for 4 to 6 minutes, or until heated through, stirring occasionally. The Sauce is only 60 calories and Toss Noodles Sauce with cooked pasta until well coated and top with chicken strips and grated Smoked Dutch Gouda Cheese. Serve immediately. I left the full recipe and instructions at the bottom of the post. I served with Healthy Life Whole Grain Bread and a few of the Marinated Olives I made yesterday. Everything turned out fantastic! if you’ve never gave the Tofu Noodles a try, it’s time! I left the product info and web link to House Foods below. By using Tofu instead of normal Whole Wheat Pasta i saved about 160 calories and 45 carbs! Huge difference.

For dessert later a bowl of Blue Bunny Natually Frozen Chocolate and Vanilla Swirl Yogurt.

 

 

Fettuccine Alfredo with Chicken

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
1 jar (15 oz.) Classico® Creamy Alfredo Pasta Sauce
1 package (8 oz.) fettucinne pasta
4 boneless, skinless chicken breast halves, about 4 oz. each
1 tablespoon olive oil
Directions
Cook pasta al dente according to package instructions and drain.
Meanwhile, lightly rub chicken with olive oil. Season with salt and pepper if desired. In a large skillet over medium high heat, brown chicken for 5 to 6 minutes on each side, or until an internal temperature of 165°F is reached. Remove chicken from skillet. Allow to rest for 5 minutes and cut into thin strips.
Meanwhile, in a small saucepan over medium heat, warm Pasta Sauce for 4 to 6 minutes, or until heated through, stirring occasionally. Toss Pasta Sauce with cooked pasta until well coated and top with chicken strips. Serve immediately.
Here’s a tip: For added flavor, add 1 Tbsp. of chopped fresh basil to olive oil rub.
TIP: If desired, substitute Classico® Creamy Alfredo Pasta Sauce with Classico® Four Cheese Alfredo Pasta Sauce.

http://www.classico.com/recipes/recipedetails.aspx?id=6358
TOFU SHIRATAKI (Yam Noodle with Tofu) FETTUCCINE SHAPE

Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku – a member of the yam family and tofu.
It is a healthy, uniquely textured noodle – that pleases people of all ages!

VARIETY OF SHAPES:
Macaroni New!
Spaghetti
Fettuccine
Angel-Hair
*The Macaroni shape is available in only selected retailers.
LOW CARB – only 3g of carbs per serving
LOW CALORIE – 20 calories per 4 oz serving
FIBER – 2g per serving
NO CHOLESTEROL
NO SUGAR
GLUTEN-FREE, DAIRY-FREE
CONTAINS 10% CALCIUM
VEGAN
KOSHER CERTIFIED
*TOFU SHIRATAKI CANNOT BE FROZEN

Nutrition Facts
Serving Size: 113g / 4.0oz
Servings per Container: 2
Per Serving
Calories 20
Fat Calories 5
Per Serving %DV
Total Fat – 0.5g 1%
Sat. Fat 0g 0%
Trans Fat 0g 0%
Cholesterol – 0mg 0%
Sodium – 15mg 1%
Total Carb. – 3g 1%
Fiber Less Than 2g 9%
Sugars 0g
Protein – 1g
Vitamin A 0%
Vitamin C 2%
Calcium 10%
Iron 2%

http://www.house-foods.com/Tofu/tofu_shirataki.aspx

Light Creamy Alfredo

Classico® Light Creamy Alfredo has 50% less fat and 45% less calories than the leading brands of alfredo sauces, but all of the rich and creamy taste. This better-for-you indulgence is made with real, high-quality ingredients like cream, Parmesan cheese and butter.

Nutrition Facts
Serving Size 1/4 cup (60g)
Servings per Container about 7
Amount Per Serving
Calories 60
Calories from Fat 45
% Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 330mg 14%
Total Carbohydrates 3g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 1g
Vitamin A 2%
Vitamin C 0%
Calcium 4%
Iron 0%

http://www.classico.com/light-alfredo-sauces/light-creamy-alfredo-pasta-sauce.aspx

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