Baked Ziti with Spinach

I think I've found a great new source for recipes ~ Gina's Skinny Recipes. So many good weight watcher friendly things to try. This is my first thing I've made. And it didn't disappoint. It was very tasty. Very easy. And provided us 3 meals. (None of which I took pictures of ~ sorry blogging community!) As I get better at meal planning, I see this making our rotation.

Baked Ziti with Spinach

Source: Gina's Skinny Recipes

Ingredients

• 1 lb high fiber ziti such as Ronzoni Smart Taste - I ended up using Penne
• 28 oz crushed tomatoes
• 1 tsp olive oil
• 3 cloves garlic,minced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• Spray olive oil

Directions
Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.

Servings: 8 • Serving Size: 1/8th • Points: 6 pts • Points+: 9 pts
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g

Ravioli with Balsamic Brown Butter

Thanks to my neighbor, Tricia, for passing on this recipe to me! So, so easy and tastes like a complicated meal you'd get in a fancy Italian restaurant. The longest part of the whole process is boiling the water to boil ravioli. So many different things you can do with this recipe ~ different types of ravioli, add spinach, serve with a salad or veggie ~~ a great base for many possibilities! I halved the recipe as I was only making it for myself.

Ravioli with Balsamic Brown Butter
Source: Giada De Laurentiis ~ Food Network

Ingredients
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash) - I used Buitoni whole wheat 4 cheese.
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

Directions
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Classic Italian Lasagna

Ben has been traveling alot. I asked him what home cooked meal he'd like.... without hesitation Lasagna. We haven't found our go to recipe yet so Giada's looked good to try. Not sure it's our go to but it was good nonetheless. I made some modifications.

Classic Italian Lasagna
Source: Giada De Laurentiis Foodnetwork

Ingredients
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente (I used whole grain noodles -I have tried to switch to these exclusively)
2 packs (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Directions
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

My Notes & Alterations:
~I used whole grain lasagna noodles. They worked out great!
~Only used one box of spinach. Ben may've not eaten it if it had too much more!
~I mixed the spinach into the ricotta/egg mixture.
~ The big alternation I made was not using all of the Bechamel sauce. I made WAY too much! Next time I would cut that recipe in half. I was worried about using it all through out. I used the bechamel/simple sauce mixture on the bottom layer & then on top of the first layer of noodles. For the remaining sauce I just used the simple sauce. It turned out like classic lasagna this way. I don't know if I would have trusted it with all the bechamel.

Simple Tomato Sauce
Source: Giada De Laurentiis

Ingredients
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped (I used 2)
Sea salt & freshly ground black pepper
2 (32 oz) cans crushed tomatoes
4-6 basil leaves
2 dried bay leaves
4 TBSPS unsalted butter, optional

Directions
~ In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all vegetables are soft, about 5 minutes.
~ Add tomatoes, basil and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 TBSP at a time to round out the flavors.
~ Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
~ If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Chicken Parm.

This is a good recipe - Thanks to my dear friend Dr. Suz. One afternoon in her kitchen in Boston we cooked up chicken & eggplant parm. As she off the top of her head worked - I wrote it down! This can be used for Chicken Parm, Eggplant Parm or even Chicken Piccata with a little alteration. Chicken Parm is Ben's favorite. With his first week on the road for awhile, a favorite dinner was in order. Oh & it's easy too!

Chicken/Eggplant Parmesan

Ingredients
1 lb. boneless chicken breasts or 1 eggplant (eggplant needs prepped with salt - let sit - wipe off salt)
1 egg, slightly beaten
1 TBSP water
1/2 cup bread crumbs
1/2 tsp. salt
1/4. tsp. pepper
1/8 tsp. garlic powder
1/4 cup all purpose flour
2 TBSP butter
2 TBSP vegetable oil (I used olive oil)
(for Chicken Piccata 2 TBSP lemon juice ~ for parm - fresh mozzarella, sauce, basil)

Directions
Pound chicken breasts about 1/4 inch then. Cut into pieces. I cut 3 breasts into 6 pieces

Mix egg & water in a shallow plate or bowl.

Mix bread crumbs, salt, pepper & garlic powder in a separate shallow plate of bowl.

Heat oil & butter in a skillet.

Coat chicken in flour, Dip into egg mixture, coat with bread crumb mixture.
Place in the skillet. Cook for 8 - 10 minutes. Turning half way through cooking.

For Parm. ~ Cover a baking dish with sauce. Lay the chicken in the sauce. Cover with sauce & then top with cheese. Bake at 350 until the cheese is melted. Garnish with fresh basil.

For Piccata ~ Pour lemon juice over chicken in skillet. Serve.

The Pioneer Woman's "The Best Lasagna. Ever."

If you haven't checked out the Pioneer Woman's Food Blog - You must!!  Amazing stuff!!  That is where this recipe came from.  We really enjoyed it.  It threw me as I made it because it was different.  I would make it again.

Ingredients

1 1/2 lbs. ground beef

1 lb. hot breakfast sausage

2 cloves garlic, minced

2 14.5 oz. cans whole tomatoes

2 4 oz. cans tomato paste

2 TBSP dried parsley

2 TBSP dried basil

1 tsp. salt

3 cups lowfat cottage cheese (yes, cottage cheese - try it!)

2 beaten eggs

1/2 cup grated parmesan cheese - yes, like the Kraft stuff!

2 TBSP dried parsley

1 tsp. salt

1 lb. sliced mozzarella cheese

10 oz. package lasagna noodles

Bring large pot of water to boil.  

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.  Cook over medium high heat until browned.  Drain half the fat.  Add tomatoes, tomato paste, 2 TBSP parsley, basil and 1 tsp. salt.  Mix together thoroughly.  Simmer uncovered for 45 minutes, stirring occasionally.  Set aside.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more TSBP. parsley and 1 more tsp. salt.  Stir together well.  Set aside.  Cook lasagna noodles until al dente.

Arrange 4 noodles in the bottom of the baking pan overlapping if necessary.  Spoon half of the cottage cheese mixture over the noodles.  Spread evenly.  Cover the cottage cheese with a single layer of mozzarella slices.  Spoon a little less than half the meat mixture over the cheese.  Repeat, ending with the meat mixture.  Sprinkle generously with extra Parmesan.

350 degrees for 20 to 30 minutes.  or until top is hot and bubbly.

You can freeze or refrigerate for up to 2 day before baking or bake immediately.

Simple Tomato Sauce

Another recipe from Giada De Laurentiis.  It was good.  I think I'll still search for other sauce recipes but I would make this again.  I used this with Chicken Parm.

Simple Tomato Sauce

Source:  Giada De Laurentiis

Ingredients

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped (I used 2)

Sea salt & freshly ground black pepper

2 (32 oz) cans crushed tomatoes

4-6 basil leaves

2 dried bay leaves

4 TBSPS unsalted butter, optional

Directions

~  In a large casserole pot, heat oil over medium-high heat.  Add onion and garlic and saute until soft and translucent, about 2 minutes.  Add celery and carrots and season with salt and pepper.  Saute until all vegetables are soft, about 5 minutes.

~  Add tomatoes, basil and bay leaves and simmer covered on low heat for 1 hour or until thick.  Remove bay leaves and check for seasoning.  If sauce still tastes acidic, add unsalted butter, 1 TBSP at a time to round out the flavors.

~  Add 1/2 the tomato sauce into the bowl of a food processor.  Process until smooth.  Continue with remaining tomato sauce.

~  If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.  This will freeze up to 6 months.

Chicken Parmesan

This recipe came from Giada De Laurentiis.  I like her recipes.  Looking for a lighter chicken parm.  I really like this.  Ben's only comment - I shouldn't have told him it was to be Chicken Parm as he was expecting fried, breading, etc.  If I had told him it was Chicken Italiana - he would have had such high hopes & would have given it 2 thumbs up.  He gave it as a chicken parm. substitute 1 thumb.  Myself - for the ease an flavor - 2 thumbs!

Chicken Parmesan

Source Giada De Laurentiis

Ingredients

3 tablespoons olive oil

1 tsp. chopped fresh rosemary leaves

1 tsp. chopped fresh thyme leaves

1 tsp. chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

8 (3 oz each) chicken cutlets - I pounded & cut 3 breasts

1 1/2 cups Simple Tomato Sauce, recipe attached or purchased marinara sauce

1/2 cup shredded mozzarella

16 tsps. grated parmesan

2 TBSP. unsalted butter, cut into pieces

Directions

Preheat oven to 500.

Stir the oil and herbs in a small bowl to blend.  Season with salt and pepper.  Brush both sides of the cutlets with the herb oil.  Heat a heavy large oven-proof skillet over high heat.  Add the cutlets and cook just until brown, about 2 minutes per side.  Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets.  Sprinkle 1 tsp. of mozzarella over each cutlet, then sprinkle 2 tsps or Parm. over each.  Sprinkle the butter pieces atop the cutlets.  Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Italian Pinwheels

Looking for a quick, easy appetizer idea that can also be used for a lunch or dinner with a big salad! I thank Amber's Delectable Delights (and Erica's Kitchen Adventures) for this find.

Italian Pinwheels

Ingredients

1 can (8 oz.) Pillsbury Crescent Recipe creations

1/3 cup mozzarella cheese, shredded

1/3 cup Parmesan cheese, shredded

6 slices salami, diced (I used sliced pepperoni - turkey pepperoni at that)

1 tsp. Italian seasoning (I know I used more)

1 egg white, beaten

Directions

1. Heat oven to 350 degrees. Unroll crescent roll dough sheet onto a large cutting board.

2. Sprinkle the dough with the mozzarella, Parmesan, salami (pepperoni) and Italian spices.

3. Starting at shortest side, roll up the dough sheet into one large cylinder; pinch edge to seal. Cut roll into 12 slices. Place slices, cut side down, 1 inch apart on ungreased cookie sheet. Gently press down on slices to ensure uniform baking. Brush with beaten egg white.

4. Bake 18 to 20 minutes or until golden brown.

Rigatoni with Sausage, Peppers, and Onions

We were looking for a good meal for Christmas Eve dinner. In thumbing through a couple cookbooks, I found this recipe in Giada De Laurentiis Every day Pasta. I am glad I did. It was really good. Ben gave 2 thumbs up. A keeper. Served with a nice salad and toasted baguette slices.

Rigatoni with Sausage, Peppers, and Onions
Serves 4-6

1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages ( I couldn't find turkey so I used chicken sausage)
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish

Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.

Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

Chicken Basil Calzones

This recipe came from a Cooking Light website. It fits the bill if you want something 'pizza'y' but a bit lighter. Great served with a salad.

Ingredients
2 garlic cloves, minced
1 lb. ground chicken (I'll bet turkey would work as well)
3/4 cup pizza sauce (I used a whole jar)
1/4 tsp. crushed red pepper
1/4 chopped fresh basil
1 can (13.8 oz) pizza dough
1/2 cup shredded mozzarella

Directions
Preheat Oven to 425.

Heat a large non stick skillet over medium high heat. Coat with cooking spray. Add garlic and chicken to the pan. Saute 5 minutes, or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat and simmer 5 minutes. Stir occasionally. Remove from heat. Add basil. Let sit for 10 minutes.

Unroll dough on a baking sheet coated with cooking spray, cut into quarters. Put each portion into a 8X6 rectangle. Divide the chicken and spoon onto the rectangles. Top with 2 TBSP cheese. Fold dough. Pinch edges.

Bake at 425 for 12 minutes or until golden brown.

Simply Traditional Lasagna

I am on the search for an awesome lasagna recipe. I made this one this past Sunday. It turned out really well & was super easy to make. Had a little crowd for the Steeler game & it was basically all gone. I would make this again for sure. I'll write as I found it on www.allrecipes.com but note the moderations that I made.

Ingredients:
1 lb. ground beef
1 lb. bulk italian sausage (I used 1/2 sweet, 1/2 hot)
1/2 cup warm water
1 cup sliced olives (I omitted b/c we really don't like olives)
1 pinch basil
2 tsp. garlic powder
1 1/2 tsp. dried sage (I didn't have)
2 tsp. ground black pepper
2 TBSP minced garlic
1 TBSP dried onion flakes
2 (14 oz) jars marinara (I used double this amount)
1 16 oz. lasagna (used the ones that say you don't have to boil)
8 oz. ricotta cheese ( doubled)
1 lb. shredded mozzarella
(I added some spinach into the ricotta)

Brown the beef & sausage in a large skillet over medium high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic & onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce & remove from heat (I used 28 oz).

Preheat oven to 375.

Place a layer of meat & sauce in the bottom of a 9X13 inch baking dish. Cover with a layer of dry noodles. Spread a layer of ricotta cheese over the noodles, sprinkle with mozzarella. Cover with a layer of meat - I added a layer of sauce. Repeat - ending with a layer of meat & sauce on top. Reserve 1/2 cup of mozzarella for later.

Bake for 45 minutes in preheated oven but check after 30 minutes depending on how thick lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the remaining cheese on top, return to the oven for about 10 minutes to melt.

I let cool about 15 minutes before serving.
Another little tip - I put the 9X13 pan on a cookie sheet so it wouldn't bubble over into the oven.

Again - yummy!