Creamy Taco Pasta

I love creamy pasta. I love it even more when I don't feel bad eating a heaping bowl of it! This recipe is so yummy! It is spicy and creamy and everyone loved it. It comes together really quick and can be made on any busy week night. Pair this pasta with a crisp green salad and dinner is served. I promise this will become a family favorite!

Ingredients:

1 lb. ground turkey

8 oz. small pasta shapes

1 small onion, chopped

1 clove garlic, minced

1 cup salsa (I used medium heat to make it a bit spicy)

1 package taco seasoning

3 oz. low fat cream cheese, softened

1/2 cup fat free sour cream

chopped cilantro

salt and pepper

1. Bring a big pot of water to a boil and toss in your pasta. Cook according to package.... usually about 9- 11 minutes. While your pasta is cooking you will make the yummy sauce!

2. In a skillet over medium heat, drizzle a bit of olive oil and soften up your onions and garlic. After about 3-4 minutes add in your ground turkey and brown until cooked through. Season with salt and pepper. Next add in your salsa, taco seasoning, sour cream and cream cheese. Let the heat of the ground turkey soften and melt the cream cheese into the rest of the mixture. Stir until all the ingredients are combine.

3. Drain your noodles and add them right into the creamy sauce. (Save a bit of pasta water to thin out sauce if you need too) Stir the noodles and sauce together. Add any pasta water if your pasta is too thick. Dish up and top with cilantro, sour cream and a bit of shredded cheese. Perfect dinner is ready!

Creamy Cajun Chicken Pasta

This may be the best tasting pasta dish I have ever made!! No kidding!! It was so good! The flavors were amazing. It is a bit spicy and creamy and just the right balance of everything. And it is light! I am trying really hard not to make it again right now :) We all loved it and I found it on Pinterest from a blog, Skinny Taste. You HAVE to make this and then make it again because it is amazing!

Ingredients:

          8 ounces uncooked spaghetti

          1 pound chicken breast strips, thawed 

          1-2 tsp Cajun seasoning (or to taste)

          1 tbsp olive oil

          1 medium red bell pepper, thinly sliced

          1 medium yellow bell pepper, thinly sliced

          8 oz fresh mushrooms, sliced

          1/2 onion, sliced

          3 cloves garlic, minced

          2 medium tomatoes, diced

          1 cup fat free sodium chicken broth

          1/3 cup skim milk

          1 tbsp flour

          3 tbsp light cream cheese

          fresh cracked pepper

          2 scallions, chopped

          salt to taste

          Smart Balance cooking spray

Directions:

1. Cut and slice all your vegetables. My husband isn't a fan of peppers or mushrooms so I left them out. So ours was basically a lot of tomatoes and onions, but SO good!! Ok, next in a small blender make a smooth mixture by combining milk, flour and cream cheese. Set that aside. Season your chicken generously with Cajun seasoning, garlic powder and salt.

2. Prepare pasta in salted water according to package directions.

3. Heat a large heavy nonstick skillet over medium-high heat. Drizzle a bit of olive oil and add your chicken. Sauté 5 to 6 minutes or until done. Set  aside. I put mine on a plate and covered it in foil to keep warm.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

6. Reduce heat to medium-low; add chicken broth and pour in your creamy mixture, stirring about 2 minutes.

7. Return chicken to skillet; adjust salt and Cajun seasoning to taste and cook another minute or two until hot. Next add your pasta and toss well to coat. Top with chopped scallions and enjoy!

* great with salad and garlic bread or bread sticks!
* excellent leftovers too :)

Grilled Chicken and Peaches with Green Beans and Orzo

This was the BEST summer dish! So good. We all loved it. Even the company that we had over. One of the firefighters that my husband works with came over and for some reason I always try out new recipes on company, hoping it will turn out...and it did! I can't wait to have this again. Yum. It was super fast to put together and the fresh summer ingredients really made this meal!

2 cups dried orzo

2 1/2  fresh green beans

1 lb. chicken tenders

2-3 peaches, cut in wedges

dried thyme

salt and pepper

olive oil
1/3 cup fresh grated Parmesan cheese

1. In a large pot, bring 5 cups of water to a boil (I added a couple chicken bouillon cubes for more flavor). Toss your orzo in and cook for 8-10 minutes. During the last 5 minutes of cooking add in your green beans to cook them. Don't drain until I tell you to :)
2. While your pasta is cooking, brush your chicken with a bit of olive oil and sprinkle both sides with dried thyme, salt and pepper. Also brush your peaches with a little oil. You do NOT want your peaches to stick to the grill. That is bad. Put your chicken and peaches on the grill and cook about 4 minutes a side on medium/high heat. You want those pretty grill marks on your peaches too. I actually didn't flip my peaches. I just let them heat through on one side and the marks were there without having to fiddle with them and it turned out perfect.
3. When your chicken is done and your pasta is done drain your pasta and beans and then return them to the pot. Grate fresh Parmesan cheese right in there and sprinkle some salt and pepper too. Toss that all together. Taste and see if you need more seasoning. Then plate by giving a nice mound of pasta and beans topped with sliced chicken and peach wedges. SO. GOOD. Enjoy!

* Add some muffins and you are set!

Pesto Tortellini

This is a great fresh summer dish.  Only three ingredients! It is light, meat free, and you can't beat the clean herb flavor. This comes together quick with fresh pasta tortellini and is one of my favorite pasta dishes. Just add a colorful fruit salad and fresh tomatoes on the side and dinner is served!

Ingredients:

16 oz. package of fresh cheese filled tortellini (it is in the refrigerated section by the cheese)
1 package of Knnor brand pesto (it comes in a package by packaged taco seasoning and it is a dry mixture)
fresh Parmesan cheese

1. See, only three ingredients but tons of flavor. Ok, so first get your pasta cooking. Bring a pot of water to a boil and cook pasta according to package directions. Probably around 9-11 minutes. While the pasta is cooking make your pesto.
2. About pesto. You can certainly buy a container of already made pesto at your grocery store but I just make my own to control the fat and calorie content.
3.  I stray away from the back of the package directions. I pour the dry pesto into a small sauce pan. Then I add 2 tablespoons of low-fat Italian dressing (you can also use olive oil too). I turn the heat to medium and then add water a little bit at a time and stir your sauce using a whisk. By adding water a little bit at a time you can decided how thick or thin you want your sauce. So add water until you reach the consistency you like. Pesto has a strong but good herb flavor so it won't look like a lot but it will be....... don't worry :)
4. Before your drain your pasta, dip a measuring cup in the pasta water to save some of starchy water for later. Ok, now drain your pasta and return it back to the pot is was cooking. Now, pour your pesto over your tortellini and toss to coat. If your pasta seems a bit dry, just add a splash of the starchy pasta water.
5. Plate your pasta and grate fresh Parmesan cheese right on top.

Spicy Sausage and Artichoke Pasta

My sister gave me an awesome cook book full of super low fat recipes and this is one of them! Yum, I love artichokes, and sweet sausage, and pasta..... So this dinner was perfect! It all comes together really quick too! Sure to fix a pasta craving any night!



Ingredients:

1/2 lb. sweet turkey sausage
8 oz. short pasta
3 medium tomatoes, diced
1 medium onion, diced
1 cup slices fresh mushrooms
3 cloves of garlic, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1/8 teaspoon cayenne
1/4 teaspoon pepper
1 can artichoke hearts, drained and quartered
2 tablespoons lemon juice
fresh parmesan cheese

1. Start by boiling a big pot of water. When your water is boiling toss in some salt and the pasta. Cook pasta 9-11 minutes or until al dente.
2.While your pasta is cooking, lets get working on the sauce. Start by cooking your turkey sausage in a non-stick skillet over medium-high heat. When the meat is cooked through add in the tomatoes, onion, mushrooms, garlic, basil, oregano, cayenne, and black pepper. Stir everything together and cover. Cook 10-12 minutes, until tomatoes are soft.
3. Add the artichoke hearts and lemon juice to the skillet. Cook until everything is heated through. When the pasta is done cooking add the pasta into the skillet. Sprinkle with 1/4-1/2 parmesam cheese and toss is all together. Add a bit of pasta water to make a nice sauce..... yum!
4. Plate your pasta and enjoy.

* serve this dish with a crisp green salad, fresh fruit, and garlic bread!

Pastitsio {greek pasta}

This pasta dish is creamy and full of flavor. This dinner comes together in no time and I love the hint of cinnamon, it really stands out to make this meal wonderful!



Ingredients:

1 package {7oz} uncooked short pasta
1 lb. ground turkey
1 medium onion, chopped
1 garlic clove, minced
1 can {8oz.} tomato sauce
1 teaspoon salt, divided
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/4 teaspoon cinnamon
1/2 cup grated Parmesan cheese, divided
3 teaspoons butter
3 teaspoons flour
1-1/2 cups low-fat/fat free milk
1 egg, beaten

1. Cook pasta for 8-10 minutes. While pasta is cooking, cook the ground turkey, onion, and garlic over medium heat until meat is cooked through. Stir in the tomato sauce, 1/2 teaspoon salt, oregano, pepper and cinnamon.
2.Drain the pasta. Place half the noodles into a greased 9x9 pan. Sprinkle with 1/4 cup cheese. Next layer with meat mixture and the remaining macaroni. Set aside.
3.In a small sauce pan, melt the butter and stir in the flour and remaining salt until smooth. Gradually add the milk. Bring to a boil, cook and stir for 2 minutes or until thickened.
4. Remove from the heat. Stir a small amount of the hot mixture into the beaten egg. Pour the egg mixture into the sauce pan stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes. Remove form heat and add remaining cheese.Pour sauce over the macaroni.
5. Bake uncovered at 350 for 30 minutes or until golden brown. Let stand 10 minutes before serving.

* Serve this meal with a fresh green salad or steamed broccoli or green beans. Add some toasted garlic bread and you are ready!

Cheese and Sausage Stuffed Shells

This recipe is a favorite around here! It is a great meal to make early in the day and pop in the oven right before dinner. Perfect for any weekday meal but fancy enough to serve to company!


Ingredients:

1 box jumbo shells
1/2 lb. turkey sausage {sweet or spicy}
1 jar of your favorite pasta sauce
2 cloves of garlic, chopped
1/2 cup chopped onion
1 (16-ounce) container fat free ricotta cheese
2 eggs, beaten
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons chopped parsley
1 teaspoon seasoned salt
¼ teaspoon pepper

1. First, get a big pot of salted water boiling. When it is at a rolling boil, add a drizzle of olive oil {to keep the shells form sticking} and toss in your shells. I do the whole box because some break while cooking or filling so it is good to have extras. Let them cook for about 8 minutes. Drain and remove carefully and let them cool on a cookie sheet lined with wax paper.
2. Ok, next in a skillet cook up your sausage. When it is cooked through move the sausage onto a plate or bowl then return the pan to the stove.
3. Into the pan add a drizzle of olive oil and add in the onions and garlic. Cook over medium heat for a few minutes until onions are translucent. Pour your sauce into the pan and stir the onions and garlic into the sauce. Turn heat down to low and let that hang out.
4. In another bowl combine the ricotta cheese, eggs, 1 cup of cheese, Parmesan cheese, parsley, season salt and pepper. Add in the sausage and combine.
5. Time to assemble. Ok, pour enough sauce into your 9x13 to coat the bottom. Next using a spoon, fill your shells with the cheese/sausage mixture. Place in your baking dish. Your pan should look like this:

Top your shells with remaining sauce, cover with foil and place in a 350 oven for 25 minutes. After 25 minutes, top with the remaining cup of cheese {or more if you like} and broil for a couple of minutes until the cheese is golden and bubbly. Dig in!


* A fresh green salad and garlic bread is perfect with this meal. This recipe makes a lot and is great for leftovers.
* For meat free stuffed shells, just omit the sausage and replace it with a cup of cheese. So, your filling will of 2 cups of cheese and 1 cup for the top.

Mac and Cheese

I LOVE this recipe! I have been making this since Rex and I were first married and we still love it to this day! Perfect for fall or a chilly day, warms you right up and you can't go wrong with mac and cheese :)



Ingredients:

2 1/2 cups uncooked short pasta
3 tablespoons butter
1 clove garlic, finely chopped
1/4 cup flour
1/2 teaspoon salt
2 cups low-fat or fat free milk
1 teaspoon spicy mustard (I usually add a bit more because I love it)
2 cups shredded cheddar cheese or colby
1 cup cut up ham or hot dogs (my kids like hot dogs:)

1. Heat oven to 400. Cook and drain pasta.
2. While pasta is cooking, melt butter in a large skillet over low heat. Cook the garlic in the butter for about 30 seconds (don't let it burn it will be bitter) stirring frequently. Next stir in the flour and salt. When it is mixed together, it might be a bit lumpy, gradually add in the milk.
3. Using a whisk, stir in the milk. Continue stirring and turn the heat to boiling. Boil and stir about 1 minute until it has thickened up a bit.
4. Stir in the mustard and cheese. Cook and stir until cheese is melted and sauce is smooth.
5. Now your pasta should be done so drain it and return to pot. Add the sauce and ham/hot dogs it and stir. Pour into a greased 2 qt. casserole dish and bake for about 5-10 minutes until golden and browned on top.

* Serve this with a side salad or steamed green beans or broccoli. You are set!

Avocado Basil Pasta

I started making this when I was first married and my husband still requests it! The combination of flavors really tastes great together. It is a great light dish that is a perfect way to wrap up summer! Enjoy.



Ingredients:

8 oz. of any short noodle pasta
2 medium avocados, peeled, halved and chopped
6 slices of bacon
2/3 cup chopped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon pepper
1/4 cup fresh grated Parmesan cheese

1. Bring a pot of water to a boil. Add some salt and toss in your pasta. It will cook for about 9-10 minutes, just enough time to prep the rest of your ingredients.
2. Heat a skillet to medium/heat and cook your bacon. When it is done cooking, place on paper towels and cool. When cooled chop or crumble in to small bite size pieces.
3. Ok, combine your chopped avocado, bacon, basil, lemon juice, olive oil, garlic, and pepper. Add your pasta and toss to coat. Taste to see if you need to add any salt. Add if needed. Then sprinkle with cheese and serve!

* Serve this yummy meal with toasted garlic bread and tomato wedges sprinkled in salt and pepper. It would also be good pared up with these babies.

Cheesy Orzo and Turkey Bratwurst

Ok, I have been having way too much fun with my sister and not posting as often as I should, but it's ok because I have a bunch of new recipes for you all!! Today is a yummy, creamy, cheesy pasta/meat dish. I came up with this one when I realized we were totally out of food but I did have these few ingredients and the outcome..... WONDERFUL!! It was soo good, healthy and quick too! I know it will be asked for often, especially by my husband!




Ingredients: (this recipe made enough for 4 adults. If you are cooking for more just double the recipe :)

1 tablespoon butter
1 1/2 cups orzo
2 1/2 cups chicken stock or water with a couple bouillon cubes dissolved
salt and pepper
garlic powder
1/2 cup finely grated mozzarella cheese
4 turkey bratwurst, thawed
fresh parsley, chopped

1. Melt butter in a medium sauce pan over medium heat. When melted add orzo and a few shakes of salt and pepper. Stir the orzo until covered in the melted butter and allow to brown for a few minutes. Keep stirring so nothing burns. After a few minutes and pasta is slightly brown go ahead and add your stock. Bring to a boil and then reduce heat and a low simmer. Allow to simmer for 15-20 minutes until all the liquid is absorbed and the orzo is becoming creamy.
2. While the orzo is simmering heat a non-stick skillet to medium heat and start cooking your bratwurst. Just keep turning in the pan so all sides are browned and the meat is cooked through. It will take just about as long to cook the meat as it does to cook the orzo.
3. Ok, finishing touches. When your meat is cooked through and the pasta has absorbed all the liquid go ahead and add your cheese to the pasta. After you have stirred and combined the cheese and pasta add the chopped parsley too. You may need to add a couple tablespoon of water to keep it creamy. (As your stir everything together, steam is still coming off your pasta and liquid is still be absorbed so add a bit of water to make it moist). Ok plate that food and eat!!

* I served this with steamed carrots with a bit of tub butter, salt and pepper. But steamed green beans, broccoli, or a nice green salad would be great! Also add some garlic bread to finish off the meal!

Sausage, Broccoli, and Noodles

I got this recipe from Family Circle, which I love! Lots of easy, quick meals. This one took about 20 minutes, start to finish and everyone ate it right up. The flavors are great and it is creamy and warm!


Ingredients:

3 packages ramen noodle soup, chicken flavor
1/4 cup fat free sour cream
1 tablespoon cornstarch
3 links Italian turkey sausage casings removed (I got the spicy kind)
3 cups broccoli flowerets

1. Bring a medium pot of salted water to a boil. When boiling, steam the broccoli for 5 minutes. In a small bowl, stir the sour cream and cornstarch together and set aside.
2.Heat a medium skillet to med/high and bring a large pot of salted water to a boil. Add the sausage to the skillet. Break it up with a spoon and cook for 5 minutes,or until cooked through.
3.Now to the boiling water. These noodles cook super fast so we are cooking them near the end of this meal. Cook the noodles for 2-3 minutes. Drain and set aside. * I have come to learn to leave just a little bit of cooking water in the pot with the noodles so they don't all stick together in a big lump. Not good, so leave some water :)
4.Add the broccoli, 1 cup water, and 1 1/2 teaspoons seasonings from packets to sausage in skillet. Cover and simmer over medium heat for 3 minutes.
4.Remove the lid and stir in sour cream mixture to skillet. Cook for 1 minute or until sauce has thickened.
5.Add the noodles to the skillet OR add the skillet to the now drained all the way noodles in the big pot and toss to coat with the sauce. Eat right away!!

* I served this up with tomatoes sliced in wedges sprinkled with salt and pepper and some cranberry orange muffins! Yum!! * Use the fat free Krusteaz muffin mix from the store, so good and so easy!!

Lemon Chicken Pasta

I love lemon pasta!! I don't know why I haven't posted this recipe before because it is great!! The sauce is light and the flavors are amazing! Everyone, including kids, loved this and it is really easy. You can whip it up in no time!



Ingredients:

4-5 cups of penne pasta (I do about 1 cup of dried pasta a person)
1 can 98% fat free cream of chicken soup
2 garlic cloves, chopped
1/2 water
zest of 1 lemon
juice from 1 lemon
2-3 chicken breasts, cut into bite-size pieces
fresh parsley, chopped
salt & pepper

1. Bring a large pot of water to a boil, add salt and the pasta. While your pasta is cooking you will cook up the chicken and make the sauce.
2. In a small skillet, bring it to medium heat. Drizzle it with a bit of olive oil. Season your chicken with salt, pepper, and onion powder and place into the pan. Cook for about 7-9 minutes, until cooked through.
3. Now, while your chicken is cooking we will make the yummy sauce. Drizzle a bit of olive oil in a medium skillet. Heat at medium heat and cook the garlic for just a minute. Stir the garlic as you cook it. You DON'T want it to burn. It will taste bitter, so keep stirring and as soon as you start to smell the garlic you know that it is beginning to soften and cook. Next add in your soup. Whisk the soup and garlic together and add in the zest and lemon juice. Now at this point you will add the water. You can make your sauce as thick or thin as you like. So start adding water until you get it where you like it. Heat the sauce through and give it a taste. You may want to add a bit of salt and pepper, but it is up to you :)
4. Alright, lets get this meal together! Drain your pasta and return to pan. Add the sauce to you pasta and toss to coat. Divide your lemon pasta among your plates and then top with chicken and fresh parsley. YUM!! You are done, now go eat!

* I pair this dinner with steamed broccoli, green beans, or a salad. Then toast up some garlic bread and you are set!

Asparagus and Turkey Sausage Orzo

I love meals like this one! I love cooking with orzo...I am not sure why, it is just so darn good! This meal was a huge hit and the asparagus was excellent with the turkey sausage. Perfect for any quick weeknight dinner!



Ingredients:

1 lb. Italian turkey sausage (i got the spicy kind, yum :)
1 large onions, chopped
1 cup chicken stock or broth
1 cup water
1 cup uncooked orzo
1 can asparagus, drained
2 tablespoon sliced pimientos (optional)

1. In a non-stick skillet, cook and crumble turkey sausage and onion for about 5 minutes.
2. Stir in broth and water. Heat to boiling. Stir in orzo, boil 2 minutes. Reduce heat to medium cover and cook 6-8 minutes until pasta is tender. Add asparagus and pimientos and the very end for about a minute,just to heat through. DONE!! Easy right?!
* This is great with muffins(cranberry are perfect), garlic bread, broccoli, a side salad or any veggie! Now you have a healthy dinner ready to go!

Teriyaki Orange Chicken with Pasta

Perfect fake-out take-out! The oranges and cashews blend perfectly and will become a favorite for sure in your home! It is fast and healthy and only has 6 ingredients too. You will love it!



Ingredients:

1/2 box linguine (more or less depending on how many mouths you are feeding)
3 chicken breasts, cut into bite size pieces
1 1/2 cup frozen or fresh sugar snap peas
3/4 cup teriyaki baste and glaze (asian section of store)
1 medium seedless orange or a small can of mandarin oranges
1/4 chopped cashews

1. Cook pasta to desired doneness as directed. Drain and toss with a bit of olive oil so the pasta doesn't clump together.
2. While the pasta is cooking, spray a non-stick skillet with non-stick spray and heat to medium-high. Cook chicken until brown.
3. Add peas and teriyaki baste and glaze to chicken. Reduce heat to medium. Cook and cover 5-8 minutes or until chicken is no longer pink and peas are tender
4. Meanwhile, grate 1 teaspoon peel from orange and set aside. Remove remaining peel from orange and cut orange into 1 inch pieces. Add grated peel and orange pieces to chicken mixture and mix well. Serve chicken mixture over linguine and sprinkle with cashews. YUM!!
* Add a side of steamed carrots or broccoli and you are good to go! Ok, now go and cook!

Pasta Ponza

This is a Giada De Laurentiis recipe, that is why it is sooo good! My sister and I love watching Everyday Italian.....anyway back to the food :) Perfect for a pasta craving and even though it is meat free, there is so much going on, you won't miss a thing!



Ingredients:

4 cups of cherry or grape tomatoes, cut in half
1/4 cup capers, rinsed and drained
1 tablespoon olive oil
1/2 teaspoon salt, extra for seasoning
1/4 teaspoon pepper, extra for seasoning
1/2 cup seasoned breadcrumbs
1 lb. ziti pasta or any other short pasta
1/2 grated fresh Parmesan cheese or pecorino romano cheese
1/4 cup chopped fresh flat leaf parsley

1.Preheat oven to 375. Grease an 8x8 baking dish with nonstick butter spray.
2.Place tomatoes, capers, 1 tablespoon olive oil, salt, and pepper in the prepared dish. Toss to coat. Sprinkle all the breadcrumbs over the tomato mixture. Drizzle the top with a little olive oil and bake for 30 minutes in the center of your oven.
3.Bring a larger pot of slated water to a boil over high heat. Add the past and cook until tender, stirring occasionally. About 8-10 minutes. Drain and reserve about 1 cup of hot pasta water.
4.Place the pasta in a large serving bowl. Toss the pasta and cheese together. This will allow the cheese to start to melt and be delicious. Carefully spoon the tomato mixture into the pasta and toss well. You may need to add a little bit of pasta water so your dish isn't dry. I added about 1/4 cup or so in and it makes the pasta nice and saucy. Taste and season with salt and pepper if needed. Sprinkle the tops with parsley and serve!

* I served up garlic knots and broccoli along side to complete the meal. But a salad would be great too.
* You can also use whole grain pasta in this dish too, to make it super healthy. Sometime I do half wheat noodles half white and no one can tell!
* If you want to incorporate some meat into this meal it would be really easy and yummy to add diced cooked chicken or cooked and crumbled spicy turkey sausage.

Chicken Parmesan Pasta Toss

I came up with this one as kinda a spin off of chicken Parmesan, which I love!! It is a little quicker and super tasty. Great with fresh Parmesan cheese and garlic bread!



Ingredients: (4 servings)

1/2 box spaghetti
1 (14oz) can petite diced tomatoes
4-6 chicken tenders or 2 chicken breasts, thawed
3-4 cloves garlic, chopped
1/2 cup onion, chopped
1 teaspoon Italian seasoning
1/2 cup Italian bread crumbs
fresh Parmesan to grate on top
salt and pepper to taste

1. Get a big pot of water boiling for the pasta and preheat your oven to 425. You are going to make everything while your pasta cooks so while your water is warming you are going to prep everything else. Lets go!
2. Line a cookie sheet with foil and spray with non-stick spray. Take each piece of chicken and toss in bread crumbs until coated and place on cookie sheet. If you are using chicken breasts, you might want to cut them into tender size pieces for quicker cooking. Set your cookie sheet off to the side. You will put your chicken in when your water starts to boil.
3. Next chop your garlic and onion. Open your can of tomatoes.
4. When water is boiling toss in your noodles, put chicken in oven and set timer for 13 minutes. Lets make the sauce.
5. In a non-stick skillet, drizzle a bit of olive oil and get your onions and garlic in the pan. When they have started to soften after a couple of minutes pour in your tomatoes. Let it simmer for about 5 minutes and taste. Add salt and pepper to your liking.
6. When your pasta is done check your chicken to make sure that it is done. Drain your noodles and toss into your sauce. Toss to coat. Pull your chicken out and cut into thinish slices. To plate : first pasta and sauce then grate some fresh Parmesan, and top with sliced chicken! SO GOOD! Serve up with steamed broccoli or a side salad and garlic bread. YUM!

Pork Lo Mein

This tastes just like we were eating at a Chinese Restaurant... which makes my hubby happy! This is sure to become a family favorite. It is quick and the flavors are amazing. With all your veggies, meat and noodles combined you can have a big bowl of this and still feel great. You can't go wrong with this easy dish!



Ingredients:

2-4 pork chops
1/4 cup soy sauce
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes (if you want)
2 cups fresh snow peas
1 medium red pepper, sliced
2 medium carrots, diced and steamed about 5 minutes
3 cups cooked thin spaghetti
1 tablespoon cornstarch mixed with 1/3 cup chicken broth
chopped peanuts or cashews

1. Cut your pork in to 1/4 inch slices. Set aside. In a large resealable bag combine the soy sauce, garlic, ginger, and pepper flakes. Add in the pork. Seal the bag and turn to coat. Refrigerate for 20 minutes.
2. Next about 10 minutes into the marinating time get a big pot of water boiling and cook those noodles. Steam the carrots too. Then when everything else is ready you can add this stuff in.
3.Coat a large non-stick skillet or wok with cooking spray. Stir fry pork and marinade at med-high heat until no longer pink. About 4-5 minutes. Add the peas, red pepper and carrots. Stir fry for another minute. Add in broth and let it thicken over heat. When it is thick, toss in noodles and cook for 1 minute. Remove from heat and fill bowls full and top with chopped nuts!!

* This dish has 343 calories per serving! Nice huh? If you want more veggies, add a side of steamed broccoli and you are set!

Light Chicken Fettuccine Alfredo

I love fettuccine alfredo but the sauce always seems to be high in fat and calories, but sooo good. So I did a little homework and found this recipe. It is out of this world! There is no way anyone would be able to tell a difference! We had it 2 nights ago when we had company over and it disappeared in no time! Give it a try! Fast and easy, my favorite :)



Ingredients:

1 lb. uncooked pasta (I use short pastas because they are easier for the kids to eat, but fettuccine is obviously perfect for this dish)
2 cups low-fat milk
1 tablespoon flour
1/4 teaspoon salt
dash pepper
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz. low fat cream cheese
2/3 cup grated Parmesan cheese ( I went all out and bought fresh but in a shaker would work great)
2 tablespoon chopped fresh parsley
3-4 chicken breasts, thawed

1. Get a big pot of water boiling, add a bit of salt and pasta to water. Cook pasta for directed time on box (about 10 min)

2. While pasta is cooking you are going to cook your chicken and sauce. Season your chicken with garlic powder, salt, pepper and Italian seasoning. Cook your chicken on medium heat in a non stick skillet about 5-6 minutes per side. After cooked through let rest in a bowl or on a plate until you plate everything up at the end.

3. Ok, while the chicken and pasta is cooking, mix milk,flour, salt, and pepper in a bowl with a wire whisk until smooth. In a 2 quart saucepan, melt butter over low heat. Add garlic; cook 1 minutes stirring constantly. You don't want to burn your garlic because it will taste bitter. With your wire whisk, stir milk mixture into butter mixture in pan. Cook over medium heat 6-8 minutes or until mixture thickens and boils.

4. Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Drain off your noodles and return to pot. Slice your chicken. Pour sauce over noodles and toss to coat. Dish up your pasta and top with parsley and chicken. Enjoy!

* I serve this with garlic bread or toasted ciabatta bread and butter. Add steamed broccoli or a green salad and you are ready to eat!



Babies like it too for lunch the next day!

Cheesy Garlic Orzo

I love using orzo as a side dish and this one was extra good! It is perfect pared up with Chicken Parmesan or any other Italian meal!I know that this meal will be a hit with your family too! Enjoy!


Orzo
Salt
1/2 pound orzo
2 tablespoons butter
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
Ground black pepper

1. Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.

2. When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.

I serve this with a really easy Parmesan chicken and it is always a favorite! Here is the chicken recipe:


4 chicken breasts, thawed and slightly pounded out thin
1 cup Italian bread crumbs
2 tablespoons chopped parsley
favorite pasta sauce
salt and pepper
grated mozzarella cheese
Ok, this is really easy and fast! Ready....

1. Take your chicken and salt and pepper it. Combine the bread crumbs and parsley together. Then press both sides of the chicken into the bread crumb mixture. Next Pan fry your chicken about 5 minutes per side on med heat.

2.Carefully transfer your chicken to a foil lined baking sheet and top with a couple tablespoons of pasta sauce. Sprinkle with cheese and broil on high for just a few minutes to melt the cheese! There you have it, easy and yummy! I serve this with a green salad or steamed broccoli and you have yourself a delicious meal!

Pasta with Pumpkin and Sausage

This is such a great fall dinner, perfect for a hungry family. It may sound weird but it was really good and creamy. Everyone loved it and was perfect for a pre-thanksgiving meal! Enjoy

Ingredients:

1 lb. pasta noodles, any shape you like, cooked until al dente

2 drizzled olive oil

1/2 lb. sweet italian turkey sausage

1 medium onion, finely chopped

4 cloves garlic, minced

1/2 teaspoon ground sage

2 cups chicken stock

1 cup canned pumpkin

1/2 cup fat free half and half

2 pinches cinnamon

3 pinches ground nutmeg

salt and pepper

1. Cook pasta in a large pot of boiling water. Cook until al dente. Drain.
2. Meanwhile, in a deep pot over medium heat drizzle 1 tablespoon oil and brown the sausage in it. Remove to a paper towel to drain. Add another drizzle of oil and saute the onion and garlic 5 minutes, till soft and sweet. Add sage, and 1 cup chicken stock to pot. Reduce liquid 2 minutes. Add the other cup of stock and pumpkin and combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, slat and pepper. Simmer 5 minutes.
3. To serve, return the drained, cooked pasta to pot you cooked it in. Pour sauce over noodles. Toss pasta and sauce over low heat for so pasta can absorb flavors. Serve with french bread and steamed broccoli to have a yummy meal.