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!

Italian Shepherd's Pie

I am really ready to make fall food! Can you tell? Well, this was so good, warm, and fast! I tested it out by making it on a Sunday afternoon when everyone is hungary and ready to eat! It came together in no time and hit the spot! YUM!



Ingredients:

1 lb. boneless beef sirloin steak, trimmed of fat and cut into 1 inch cubes
1 cup sliced onion
1 cup sliced carrots
1/2 teaspoon season salt
1/4 teaspoon pepper
1 1/2 cups sliced mushrooms (optional, my hubby doesn't like mushrooms so I left them out)
1 14oz. jar of pasta sauce, your favorite
6 potatoes, peeled, cubed, cooked and mashed (add your salt, butter and milk)OR 1 pouch of Betty Crocker roasted garlic mashed potatoes (made with water, milk and butter)
1/4 cup shredded mozzarella cheese
chopped fresh parsley

1.Heat oven to 375. Spray a 2 quart casserole dish with cooking spray. Heat a large nonstick skillet over medium/high heat. Add beef, onion, and carrot to skillet. Sprinkle with season salt and pepper. Cook 3-5 minutes, stirring frequently, until beef is brown.
2. Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat for 5 minutes, stirring occasionally. Spread into casserole dish. Sprinkle with cheese.
3.Ok, this is where you have two options. You can make mashed potatoes from scratch or instant potatoes. I prefer the flavor of fresh so while the meat and veggies were browning I boiled my potatoes and mashed them. You could definitely use instant and follow the instructions on the back. Either way you will have yummy potatoes. Now when your potatoes are ready spoon 6-8 mounds of potato on top of the hot beef mixture.
4. Bake 25-30 minutes or until bubbly and potatoes are a light golden brown. Top with parsley!

* I mixed up a quick fat free muffin mix and cooked the muffins and the same time as the casserole was browning. There are lots of veggies in this dish but a crisp green salad would be great too!

Lazy Chicken

This is a Rachel Ray recipe and it is sooo good! I have made this on several different occasions for company and everyone loves it. There is hidden zucchini in this but it tastes so wonderful that no one will ever know!



Ingredients:

1 lb. chicken breast, cut into bite size chunks
2 medium potatoes, thinly sliced
1 medium onion, halved and sliced
Steak seasoning
1/2 chicken stock
1 small zucchini, thinly sliced
1 14oz. can crushed or petite diced tomatoes
10 basil leaves, coarsely chopped (I used 1 tbsp. dried basil)
1 teaspoon dried oregano
1/2 cup shredded mozzarella

1. In a deep skillet (oven save) brown the chicken on med-high heat. Sprinkle with salt and pepper while it cooks. After a few minutes, remove chicken. Set aside.
2. Add 1 tablespoon olive oil to pan. Add a layer of thin sliced potatoes and onion. Sprinkle the potatoes and onion with steak seasoning. Let potatoes and onions cook turning occasionally but maintain a thin layer until the brown all over. Add a little broth to the pan. Spread a thin layer of zucchini across the top of potatoes and onion. Sprinkle zucchini with steak season as well.
3.Top with chicken making an even layer over the veggies. Dump the tomatoes evenly over the chicken. Sprinkle with herbs. Cover and cook until chicken is done and veggies soft, about 10 minutes.
4. Next sprinkle with cheese and place pan under broiler or a minute until cheese melts and begins to brown. Serve from the hot pan at the table and add a green salad, rolls or muffins! YUM!!

Creamy Wild Rice and Turkey Dinner

6 ingredients, 180 calories per serving, 8 grams of fat, and my whole family will eat it.... ah YES please! So so good, kinda like a pre Thanksgiving dinner, but much faster! Try this you will love it!! Perfect fall dinner!

( my pictures haven't been turning out as good because all the lovely sunlight is gone by dinner and I have to use my house lighting... sorry!)

Ingredients:

2 cups cut up cooked turkey or chicken

2 1/4 cups boiling water

1/3 cup fat free milk

4 medium green onions, sliced (1/4 cup)

1/3 cup craisins

1 can 98% fat free cream of mushroom soup

1 package (6oz.) long grain and wild rice mix (at any grocery store)

1. Heat oven to 350. In an ungreased 2 quart casserole dish mix all ingredients, including seasoning packet from rice mix.

2. Cover casserole. Bake 45-50 minutes or until rice is tender. ( About every 15 minutes I give it a stir) Uncover and bake 10-15 minutes longer or until liquid is absorbed. If you want you can sprinkle it with more green onions. That is it!! Yep, now serve roasted or baked sweet potatoes and biscuits on the side and you have a yummy fall dinner! Enjoy!

Yummy Shepherd's Pie

I am a Rachel Ray fan, especially of her food and recipes! They always turn out great! Well, this 30 minute pie is so easy and good, delicious comfort food that is of course healthy and quick. It makes a casserole full so good for leftovers or in your hubby's lunch! It will fill an empty belly!

I am not sure why but you can't see any carrots in this picture, but I assure you they are in there!!

Ingredients:

2 lbs. russet potatoes, peeled and cubed ( I guessed about 5-6 med potatoes)

1 lb. ground turkey

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons flour

1 cup beef broth

2 teaspoons Worcestershire

1/2 cup frozen peas

2 tablespoons sour cream

1/4 cup milk

1 teaspoon paprika

fresh parsley

1. In a large pot, boil potatoes in salted water until tender, about 12 minutes.

2. While potatoes boil, beat a large skilled over med-high heat. Add a drizzle of oil and add ground turkey. Season with salt and pepper. Brown and crumble meat for 3-4 minutes. Add carrot and onion. Cook 5 more minutes, stirring frequently. In a second small skillet or sauce pan over med. heat cook butter and flour together, 2 minutes. Whisk in broth and Worcestershire. Cook to thicken, 1 minute. Add gravy to meat mixture. Stir in peas.

3. Drain potatoes and pour into bowl. Combine sour cram and milk. Pour the mixture into potatoes and mas until almost smooth. Taste and add salt and pepper if needed.

4. Preheat broiler to high. Fill and 2 quart dish with meat and vegetable mixture. Spoon potatoes evenly over the meat. Sprinkle with paprika and broil 6-8 minutes. Sprinkle with chopped parsley.

* I would serve this with tomatoes or a green salad. Add a biscuit and you are good to go!

* I made extra potatoes so my kids could eat them without the meat. They loved it!!

Jerk Chicken Dinner

This is a great dish to make and pop in the oven. You really only have to assemble and let our oven do the rest, perfect for busy nights! It is super healthy, low in fat and has a sweet glaze to cover the dish. The combination of flavors will be a favorite of yours too!

Ingredients:

1 1/4 teaspoons salt

1/2 teaspoon pumpkin pie spice

3/4 teaspoon allspice

3/4 teaspoon dried thyme

1/4 teaspoon chili powder

6 chicken breasts

1 can black beans, rinsed and drained

1 large sweet potato, or two medium

1/4 cup honey

1/4 cup lime juice

2 teaspoons cornstarch

sliced green onion, optional

Instant rice, brown or white

1. Heat oven to 375. Spray a 2 quart baking dish with cooking spray. In a small bowl, mix salt, pumpkin pie spice, allspice, thyme, and chili powder. Rub mixture on all sides of chicken. In a non-stick skillet heat to med-high and cook chicken for 2-3 minutes per side, until brown.
2. In the baking dish layer sweet potato and beans. Top with browned chicken. In a small bowl, mix honey, lime juice, and cornstarch. Add to skillet. Heat to boiling, stirring constantly. Pour over chicken, beans, and potatoes.
3. Bake 35-45 minutes, or until potatoes are cooked all the way through and chicken is cooked through. Serve over rice and sprinkle with green onions.

* This dish has 8 grams of fat and 300 calories..... pretty groovy, huh?!

Baked Wagon Wheel Pasta

I love making yummy comfort food that is healthy. Especially meals where you don't have to feel guilty about after dinner is over. So, here is a great dinner that is sure to hit the spot! I got this one out of my trusty Better Homes and Gardens cookbook and with them you just can't go wrong! The best part is you probably have everything you need in your kitchen so you can make this any night! Enjoy!

Ingredients:

2 1/3 cups dried wagon wheel pasta

1 lb. ground turkey or turkey Italian sausage

( I used a little of each, what I had in the freezer)

3/4 cup chopped onion

2 cloves garlic, minced

1 26-ounce jar pasta sauce

3/4 cup shredded mozzarella cheese

1 tablespoon Italian seasoning

1/4 teaspoon black pepper

fresh basil and oregano

1. Cook pasta according to directions. Drain and set aside.
2. In a large skillet cook meat, onion, and garlic until meat is brown, remove from skillet.
3. In a large bowl stir together pasta sauce, 1/2 cup cheese, and the pepper. Add the cooked pasta and meat mixture. Gently stir to combine. Spoon mixture into a 2 quart casserole dish.
4. Bake, covered, in a 375 degree oven for 25 minutes. Uncover and sprinkle with 1/4 cup cheese and cook for 5 more minutes until cheese is melted. Sprinkle with fresh cut basil and oregano.
5. Serve with garlic bread and broccoli and you have a healthy meal!

* You could also bake this in little single serving ramekins for fun! Cook for 15-20 minutes and then add cheese.
* Add mushrooms and sliced zucchini for a little more flavor too!