Artichoke and Pasta Bake

Artichoke and Pasta Bake
1 pound of penne whole wheat pasta
1 jar of artichokes
1 onion
2 tbsp. of olive oil
1 cup of crushed fetta
Basil - optional

1. boil the water and then cook pasta for 6 minutes

Mean while, diced to onion and saute it in the olive oil
Preheat oven to 350

2. once the pasta is done drain and add the onions to the pasta and stir well.
3. add in the artichokes - slice them
4. add in the fetta and basil
5. pour into baking dish and bake for 25 minutes

Serve and Enjoy!

Tomato Salmon

This recipe is delicious. If you love salmon then you will LOVE this. If you love tomatoes then you will LOVE this. If you don't like tomatoes or salmon you will LOVE this. Basically, no matter what you will LOVE this recipe.

2 pieces of salmon
1 large tomato - diced
1/4 tsp. oregano
1 clove of garlic
1/4 tsp. salt
1/2 onion - chopped
1/2 pound of Penne (half a box)
marinara sauce
Parmesan cheese
lemon juice
olive oil

1. punch the salmon with a fork and pour a little bit of olive oil and lemon juice and some salt on top of the salmon. Bake for 25 minutes

Meanwhile - boil water and pour in pasta. allow it to cook for 10 minutes.

Meanwhile - dice the onions and tomatoes and crush the garlic. Pour the garlic, tomatoes and onions into a pan and cook in olive oil until its translucent.

Once the pasta is done mix in some marinara sauce and Parmesan.

Place the pasta in a bowl place the salmon on top and then pour your tomato, onion and garlic mixture on top. Sprinkle with oregano.

Serve! Yum!

Classic Italiano Pasta

Mama Mia! In this post I am featuring a classic pasta dish. It was bring your heart and soul right into Italy and will make you feel like you're actually in Venice, Italy. This pasta recipe is so savory and so divine it will leave you only wanting more.

Classic Italiano Pasta
1 pound of penne pasta
dash of salt
1 clove of garlic
1 tbsp. of olive oil
2 cups of your Marinara sauce
white wine
Parmesan cheese
Fresh basil

garlic bread and red wine

1. boil the water - once the water is boiling add the box of pasta- add a dash of salt
2. while it is boiling - crush your garlic clove and cook it in the olive oil.
3. allow the pasta to boil for 10 minutes - the drain it a few times making sure all the water has been drained out
4. add in the olive oil/garlic mixture and stir
5. add in your sauce and stir well - bring flame low and then add in some white wine - I don't have a measurement I basically just go as I feel. But I'd say about 3-4 tbsp. Stir together
6. Bring flame high and stir - DON'T LEAVE THE STOVE
7. Once it's simmering hot, place into bowls and sprinkle a generous amount of Parmesan cheese and little bit of fresh basil to garnish

Serve with a glass of RED wine, and garlic bread!

YUM! Italiano!

Alabama Chicken Casserole

Here's to good old southern food! If it aint fried then it aint good, but if it is fried then it aint good for you. Here is a good alternative to good southern food.

Fried Chicken Casserole
2 tbsp. of whole wheat flour
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
2 eggs
2 chicken breast
1/2 bag of frozen corn or 15 oz
1 small tomato
2 green onions
2 tbsp. chili sauce
1/2 pound of whole wheat pasta

1. pat the chicken flat
2. pat in in flour
3. soak it in egg
4. then take 2 tbsp. flour, paprika, salt, garlic powder and pepper and mix it together
5. coat the chicken in the mixture
6. fry in olive oil for about 8 minutes on each side
7. cook the pasta al denta - drain it
8. mix the frozen corn, pasta and chili sauce and chopped tomatoes and green onions together
9. bake it at 350 for 50 minutes

Serve w/ the fried chicken! Delicious! 

Veggie Lasagna Rolls

This is a new recipe of mine. But I promise you it is a good one. 

Veggie Lasagna Rolls

1/2 package of whole lasagna 

1/2 jar of marinara sauce

8 oz package of pizza cheese

1 egg

1 cup of low fat cottage cheese

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 cup of chopped red pepper

1/2 cup of mushrooms (canned or fresh)

1/2 cup of cook broccoli florets (done al dente)

1. cook the lasagna rolls for 7 minutes - you want them half cooked but still firm

2. beat the egg and mix in the the cottage cheese, onion powder, garlic powder and vegetables

3. add it 1/2 package of cheese and mix it well

4. roll out the lasagna rolls and place 1 large spoonful on the roll and then roll it somewhat tightly

5. place it in the baking pan - continue until your mixture is done

6. pour the sauce over the rolls and then sprinkle it with the remaining pizza cheese

Bake at 375 for 1 hour

Serve!!!

*Serves 8

Pasta Palooza

If you're a pasta lover then you will love (love) this recipe. It isn't a diet friendly dish - I like to call it "after the diet" meaning I believe it works for someone who is trying to maintain their weight.

Pasta Palooza

1. 1 pound of rigatoni pasta
2. 1 cup of Parmesan cheese
3. 1/2 tsp. garlic
4. 1 onion
5. 2 cups of cooked peas
6. 1/4 cup of vodka
7. 1 cup of heavy cream

1. cook the rigatoni according to the directions - set aside
2. chop the onions and saute it in 1 tbsp. olive oil until translucent
3. add the heavy cream and vodka and allow it to simmer for about 7 minutes
4. add in the garlic powder and peas and simmer for an additional 5 minutes
5. add the cream to the pasta and stir well and then add in the Parmesan cheese
6. serve immediately
!   

Taco Soup

So last week I was in the mood to cook up something new. I was just tired of making the same things. I looked in the cabinet and created a new recipe of my own. It's really yummy, or at least that is what everyone told me!

Taco Soup

8 oz of cheese tortellini (1/2 pound)
8 oz. of morning star farm crumbles
ketchup
1 can of red or black beans
10 oz. can of corn
1 can of diced tomatoes or 3 fresh tomatoes
1 tbsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
Tomato Juice or Regular V8 Juice
Parmesan Cheese

1. cook the pasta according to directions and set aside
2. heat the crumbles in the ketchup until soft
3. mix the tomatoes, corn, beans and crumbles in pot and then add the juice
4. heat for about 3 minutes on high stirring often
5. add in the pasta and spices - heat up
6. pour into bowls and sprinkle with a generous amount of Parmesan

All Done!!

Spinach Macaroni and Cheese

So everyone loves macaroni and cheese. Some like it from the box and some like homemade and some like both ways. But everyone also knows that as tasty as macaroni and cheese it, it isn't exactly good for your waistline. Furthermore, when you eat this wonderful stuff you sure don't stop at one serving which then makes it even worse! Which is why I have developed a healthy way to make macaroni and cheese with a little twist - I call it the spinach twist!

Spinach Macaroni and Cheese

1 box of whole wheat macaroni (elbows is best but really any kind of pasta will do)
1 package or bag of fresh spinach
1 1/2 tbsp. olive oil
1/2 tsp. onion salt
1/2 tsp. garlic salt
2 cup of milks
2 packages of cheddar shredded cheese
1/2 onion
salt/pepper

1. boil the water, once it comes to a boil add in the pasta and cook it for 7 minutes

Meanwhile-
2. break of the spinach and take off the ends and put into a blender
3. add the olive oil and puree it. then pour into bowl and add onion and garlic salt and stir - set aside.

4. drain the pasta and then mix cheese and 1/2 cup of milk with the noodles. then add the spinach puree sauce.
5. pour into a deep baking dish and pour in the rest of the milk until the milk is half way up the dish. slice up some onions and put on top and then sprinkle it with salt and pepper

Bake for 50 minutes.

Serve and Yum!

Chicken Pasta Ala King

So this is an excellent recipe that is derived from the blog sixsisterstuff.com They have great recipes. Some are healthy, some are not but either way I highly recommend the site. This dish is really good for you and is packed with so many nutrients. It's good for the whole family - kids, parents, grandparents! I promise you it will leave every single person is your family asking for seconds and thirds!

Chicken Pasta Ala King
2 cups of frozen peas
1 cup shredded carrots
1 15 oz. can of mushrooms
1 onion chopped
28 oz. chicken broth
1/2 tsp. pepper
1/2 tsp. onion powder
1 tsp. salt
1 tsp. garlic powder
2 tbsp. flour
2 tbsp. margarine
8 oz (2 large pieces) of baked white chicken breast - shredded
1/2 c. nondairy creamer mixed with 1/2 cup of water
1 box of pasta


1. melt the butter - add the onions and cook them for 5 minutes until translucent
2. add in the peas, carrots and mushrooms and cook them in the butter for 5 minutes
3. add in the broth and flower and cook the vegetables for additional 5 minutes
4. add in the chicken and creamer and water and spices and bake in the oven covered with aluminum foil for 30 minutes
5. about 15 minutes in - boil water, add in the pasta and cook for 10 minutes. drain well
6. pour the pasta into each bowl and serve the chicken and veggie mixture on top of the pasta

Serves 8 - Yummy! 

Tomato Basil Tortellini Soup

A perfect soup recipe, I created, that works with these in between months of fall and winter. I promise it will warm your heart and soul.

Tomato Basil Tortellini Soup

2 cups of cheese tortellini
2 tomatoes - diced
handful of fresh basil
1/2 cup Parmesan cheese
28 oz. vegetable broth
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
dash of pepper

1. bring the vegetable broth to a simmer - add in tomatoes and basil and allow it soften
2. add in spices
3. cook the tortellini al dente and then add in the Parmesan cheese
4. add the pasta to vegetable broth mixture and allow the pasta to finish cooking.


Serve! 

Mexican Stuffed Pasta Shells

This recipe I made a while ago. The first I made this it was after a long hot day. We had been at work all day and working with kids in the hot sun. I work at a soccer camp where I coach little kiddos all day. It's fun but very tiring. After a long day this meal hits the spot. It isn't super healthy but it's just mediocre. Each serving is about 300 calories. Enjoy!

Mexican Stuffed Pasta Shells
1 pound of whole wheat pasta shells
1 cup of organic marinara tomato sauce
1 package of Morning Star crumbles
1/2 tsp. of garlic powder
1/2 tsp. onion powder
15 oz. can of black beans
15 oz. can corn
8 oz can of black olives
2 tbsp. fresh parsley
A couple of dollops of sour cream
2 cups of shredded cheddar cheese
1 tomato (seeded and chopped)

1. Cook the whole shells until Al Dente (6 minutes)
2. Set aside and let cool - while it is cooling:(Preheat oven 350)
- heat the Morning Star with the tomato sauce and once the sauce is room temp. add the garlic powder and onion powder and then add in the black beans, chopped tomato and corn.
- place the shells in pan and put 2 tbsp. of the bean mixture in each shell. Then add olives to each shell. Cover the shells with cheese.
3. Put in oven for 40 minutes. Garnish with parsley and sour cream

Serve and Enjoy! (Serves 6)

Turkey Sauce and Angel Hair Pasta

This is an excellent recipe. I know you will love! It has less 3 grams of fat in the entire dish (which means each serving has about 1/4 gram) It is filling and very healthy!


Turkey Sauce and Angel Hair Pasta
2 pounds ground 100% lean turkey
1 large egg
1 tsp. onion powder
1 tsp. garlic salt
1/2 cup of uncooked oatmeal
2 plum tomatoes (pitted and chopped)
1 tbsp. fresh basil
2 cups of tomato sauce (NOT marinara but regular tomato sauce)
dash of oregano, dash of salt, dash of pepper
1 pound of whole wheat angel hair pasta

1. mix the ground turkey with egg, oatmeal, onion powder, garlic - pat it down like you would for meatloaf in a flat pan
2. bake in oven at 375 for 40 minutes
3. take it out immediately after it is done and mush (the warmer it is the easier it will be to mush)
4. add the chopped tomatoes, fresh basil, dash of spices (oregano, salt, pepper) and tomato sauce to the ground turkey and mix well - warm on stove and then set aside
5. boil water, once water comes to a boil pour the angel hair pasta in - cook for 6 minutes (angel hair pasta cooks quicker than other pastas)
6. place angel hair on plate and pour over sauce

Enjoy!!

Pesto and Cheese Bake

Okay so this is new recipe and the first recipe I am posting that hasn't been tried and tested but I know you still love it. Please leave your comments below!

Pesto and Cheese Bake
1 pound of whole wheat baked ziti noodles
2 pounds of shredded mozzarella cheese
1 cup of fat free cottage cheese
1/2 cup of Parmesan cheese
1 1/2 cups of fresh basil
2 tbsp. of olive oil
1/4 tsp. garlic powder


Preheat oven to 350
1. Cook the pasta until it is al dente (about 7 minutes)
2. while the pasta is cooking chop the basil and put in a blender with the oil - and blend until smooth.
3. add in the garlic powder and mix well with a spoon
4. mix the pasta with the pesto (basil) sauce
5. then mix the cottage cheese and cheese together and then mix it with the pasta
6. place in oven and bake for 40 minutes. then sprinkle the Parmesan cheese and bake for an additional 10 minutes.
7. serve immediately!

Healthiest Pasta Salad

I know that pasta gets a bad reputation. I hear it all - filled with carbs, high in fat (which by the way isn't even true!) and filled with empty calories. Well some of this is true if you buy the white flour pasta and add lots of cheese, sauce, meat and fattening oils. But if done correctly it actually can be not only not bad for you but actually good for you and very, very healthy!


Healthiest Pasta Salad
1 pound of veggie Ronzoni tri color pasta curly
1 pound of whole grain Ronzoni pasta curly
1 head of broccoli
1 head of cauliflower
1 can of black olives
1 cup of fresh cooked corn
4 large carrots
1/2 tsp. onion powder
1/4 tsp. garlic powder
4 tbsp. of low fat olive oil enhanced mayo
3 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
1 tsp. Jane's Crazy mixed up salt
1 packet of Equal

1. cook each of the pasta separately - cook them each for 10 minutes
2. mix them together and let them cool while you cook the veggies
3. clean and cut the broccoli into florets and cook in boiling water until al dente (about 3 minutes)
4. clean and cut the cauliflower into florets and cook in boiling water until al dente (about 3 minutes)
5. cut the carrots into 1 1/2 inch thick pieces and cook in boiling water until al dente (about 3 minutes)
For each of these vegetables you will want to pat down and dry to make sure the water is out.
6. cook the corn and the cut kernels off the cob
7. add the corn, broccoli, cauliflower, carrots into the pasta
8. slice the olives into thirds and then combine them with your pasta- mix it all well. Add in onion and garlic powder. Let sit while you make the dressing

9. mix the mayo, balsamic, red wine, Jane's crazy salt and equal together. Toss into salad and mix well. Allow to sit in fridge and marinate for at least an hour - preferably 3-4 hours.

Serve and Enjoy!

Spaghetti Squash and Light Tomato Sauce

So my old next door neighbor had a vegetable garden and was always giving us vegetables that we truthfully had no use for. Of course we're a super healthy family and cook healthy most of the time but we are also just a family of 3 - so seriously how many veggies can one person eat? One time she dropped off some summer squash and I remember my mom saying to me "can you figure out to use this?". And sure enough I did. I came up with making spaghetti and then after the fact I found out it actually is a real recipe. I'll share with you what I made that day back in July of 2011. Now I make it as one of my go-to recipes.

Spaghetti Squash and Light Tomato Sauce

1 summer spaghetti squash

water

garlic and onion salt mixture

light tomato sauce

1. boil water

2. peel the squash into thin like spaghetti strips

3. boil it for about 3-4 minutes and then drain well - making sure it is fully dry

4. add in garlic/onion salt mixture (dash of each)

5. pour in sauce - about 1/4 cup and reheat or serve cold. 

Pesto Fettuccine

This is an excellent recipe. It's super easy and super healthy. This is perfect for the whole family because it's pasta and everyone for the most part loves pasta and the pesto sauce adds protein and vegetable. I promise you your whole family will love it. I had it on St. Patrick's Day (even though I'm not catholic) I thought it was fitting.

Pesto Fettuccine
Salt - as desired
2 cups of fresh tight packed basil
1 cup of extra virgin olive oil
4 cloves of fresh garlic
1 pound of fettuccine
1 cup of Parmesan cheese

Pesto Sauce
Combine the salt, basil, olive oil and garlic in a blender and mix until smooth and creamy (about 2 minutes)

Pasta
Meanwhile boil the water and when it comes to a boil add in the pasta. Cook for 8 minutes - stirring occasionally. Drain the pasta. Add in the pesto sauce and then stir in the Parmesan cheese. Stir well and serve.

Yummy!!  

Spaghetti and Meatballs

Most people (well I think all) like spaghetti and meatballs. It is that classic dinner that your mom makes, but that grandma makes better. :) The warmth and love of meatballs with spaghetti and the love that goes into making it always makes us feel so wonderful and loved inside. I don't think anyone should deprive themselves of eating this classic dinner. I think the whole family- brother, sister, dad, mom, grandma, grandpa should all enjoy this dinner, but only the healthy way. Did you know that meatballs can nearly 500 calories in just a serving? Crazy right? And then if you add in the spaghetti and the sauce you may be topping at over 800 calories total- too much if you ask me. And then if you have a little extra your coming in at about 1200 calories and that is just dinner! I am assuming you ate breakfast, lunch and maybe a snack that day, right?

Here is a better version of this classic dinner- it is tasty and saves the calories.

Lean Mean Turkey Meatballs
1/2 onion chopped
1/4 tsp. of salt (or more if you like)
1 tsp. of coconut oil
1 organic eggs
3/4 cup of oatmeal
1 pound of ground lean turkey
1 8oz. can Red Pack tomato sauce (red pack is the best and purest)
Pasta - whatever kind you like although I like to use Ronzoni Veggie Delight Pasta 

1. beat the egg
2. mush the turkey and then add it to the egg
3. add in the salt, oatmeal, onion and salt and mix
4. in a large skillet add the coconut oil and heat
5. with a spoon or your hand form 2 inch balls and place them on the skillet and cook about 2 minutes until it is coated well - keep repeating until the entire mixture is gone
6. in a crock pot place all the turkey meatballs into the pot and pour the sauce over stir. cook for about 7 hours, turning it to high and then back down throughout the day. If you're going be to out for then 2 hours don't keep on to prevent from burning.
7. before you're ready to serve- boil a pot of water and when it comes to a boil pour Ronzoni Veggie spaghetti and cook for 8 minutes stirring occasionally.
8. once the pasta is done drain in a colander.
9. add some tomato sauce and then add the turkey meatballs.

Serve and enjoy!

By the way you just saved a ton of calories but added a lot of taste!!! :)
 

Old Fashioned Macaroni and Cheese

So I am afraid to say this but I don't like cheese...yes I know you may be thinking "what you don't like cheese? Doesn't everyone like it?" Well not me and I never have. However, just because I don't enjoy cheese does not mean I refrain from using it in many of my recipes. After all most people love it! I want to share with all of you my great grandmother (Ganny)'s famous macaroni and cheese. Everyone in my mother's family loves this and we have it at almost every family get together.

Macaroni and Cheese
1 pound of whole wheat elbow pasta or whole wheat linguini 
2 pounds of shredded low fat cheddar cheese
dash of salt
dash of pepper
low fat milk
1/4 onion sliced (optional)

1. cook the pasta for 7 minutes (until al dente)
2. Preheat oven to 325*
3. mix the pasta with the cheddar cheese
4. pour it into the pan and then pour the milk into the pan until the pan is filled half way with milk
5. add a dash of salt and pepper on top along with the slices of onions
6. cook in oven for 45-60 minutes (depending on browned you like it) I recommend 50 minutes.

Serve Hot! I promise you that you will never go back to Kraft Macaroni & Cheese again!

Lasagna Spinach Rolls

So I will be 100% honest this recipe was inspired from Shay Shull's Mix & Match Mama Blog...If you haven't check it out yet you have to! It's really good- I have changed the recipe a little bit and here is my alterations:

1/2 pound of lasagna rolls
10 oz. fresh frozen spinach - thawed (the kind in the box)
2 cups of shredded mozzarella cheese
1 cup + 1 tbsp. low fat or fat free cottage cheese
1 tsp. onion powder
2 cups (or more depending on you you like it) of marinara sauce
Parmesan cheese

1. cook the lasagna for 7 minutes in a large pot (until al dente)
2. Mix the frozen spinach with 1 1/4 cups of mozzarella cheese and all the cottage cheese and tsp. of onion powder
3. Lay each lasagna roll out and place 2 heaping tbsp. of the mixture on each noodle.
4. Roll the noodles and then place down 11x7 inch baking pan.
5. Preheat oven to 350*
6. Pour the tomato sauce over the lasagna rolls.
7. Sprinkle with remaining mozzarella cheese
8. Baking in oven for 25 minutes
9. Sprinkle Parmesan cheese over the dish and bake for an additional 7 minutes
Serve hot and enjoy!!
YUM!