geckodani
Ideal_Rock
- Joined
- Jun 25, 2008
- Messages
- 9,021
We were discussing recipes over on the Healthy Lifestyle thread, and I thought I'd start a new thread with some of mine!
Baked Rigatoni & Zucchini
This is adapted from a recipe on greenlitebites dot com. You should check out the site - it's great.
My husband gave it a thumbs up too.
8 oz whole wheat rigatoni or other pasta
1 medium –large zucchini sliced thin
¾ cup part skim ricotta cheese (~182 g)
1 cup mozzarella cheese (separated)
1 egg white
3 cups tomato sauce (like my Homemade Sauce) (separated)
Dried parsley
Black pepper
Non-stick cooking spray
Preheat the oven to 350 degrees.
Prepare the pasta according to package cooking 2-3 minutes less (about 6-8 minutes) as the pasta will continue to cook in the oven.
While the pasta is cooking, slice the zucchini. Spray a casserole dish with non stick cooking spray and place the zucchini on the bottom created a layer. Save some zucchini for the top. Mix the ricotta cheese, 1/4 cup of the mozzarella, egg white, and ½ cup of the sauce. Set aside.
Once the pasta is done, turn off heat, drain and return to the pot. Add the ricotta mixture and stir until all the pasta is coated.
Pour the pasta mixture unto the casserole dish and spread to create a layer over the zucchini. Top with the remaining zucchini, the rest of the sauce and the remaining cheese. Sprinkle with a bit of dried parsley and black pepper. Bake for 20-30 minutes.
Lasagna Toss
Originally from the Kraft website. I tweaked it slightly.
Serves 6 (about 1 1/2 cups per serving)
1 tsp EVOO or other healthy oil
1 pound lean ground beef
1 tbsp minced garlic
2 cups chopped pepper (I used tri-color)
1 jar of spaghetti sauce
1/2 cup kraft light zesty italian dressing.
1/4 cup of water
12 no boil lasagna noodles, broken into quarters.
1 cup mozzarella cheese.
Laughing Cow Alfredo
I have the original, and then my tweaked recipe: Servings | 2
3 wedges Laughing Cow Light Creamy Garlic & Herb
1/2 cup 1% low-fat milk
1 Tbsp reduced fat parmesan cheese
1/2 Tbsp Molly McButter Natural Butter (or other butter)
1/2 tsp garlic powder
Instructions
In a medium-sized saucepan, combine all the ingredients over a low heat, until everything is melted and the sauce is velvety smooth, about 20 minutes. Serve immediately over hot cooked pasta of your choice (add points for pasta used).
Here’s my variation:
4 wedges of Laughing Cow Light Creamy Garlic & Herb
½ cup of Skim Milk
3 Tbsp reduced fat parmesan cheese (or mozzarella)
1 tsp pepper
1 medium onion, chopped
Cubed chicken, sausage, and/or mushrooms.
In one pan, sautee the onion and/or sausage/chicken/mushrooms. In another medium-sized saucepan, combine the first 4 ingredients over a low heat, until everything is melted and the sauce is velvety smooth, about 20 minutes. Mix in onion/mushroom/sausage/chicken. Serve immediately over hot cooked pasta of your choice (add points for pasta used).
Baked Rigatoni & Zucchini
This is adapted from a recipe on greenlitebites dot com. You should check out the site - it's great.
My husband gave it a thumbs up too. 8 oz whole wheat rigatoni or other pasta
1 medium –large zucchini sliced thin
¾ cup part skim ricotta cheese (~182 g)
1 cup mozzarella cheese (separated)
1 egg white
3 cups tomato sauce (like my Homemade Sauce) (separated)
Dried parsley
Black pepper
Non-stick cooking spray
Preheat the oven to 350 degrees.
Prepare the pasta according to package cooking 2-3 minutes less (about 6-8 minutes) as the pasta will continue to cook in the oven.
While the pasta is cooking, slice the zucchini. Spray a casserole dish with non stick cooking spray and place the zucchini on the bottom created a layer. Save some zucchini for the top. Mix the ricotta cheese, 1/4 cup of the mozzarella, egg white, and ½ cup of the sauce. Set aside.
Once the pasta is done, turn off heat, drain and return to the pot. Add the ricotta mixture and stir until all the pasta is coated.
Pour the pasta mixture unto the casserole dish and spread to create a layer over the zucchini. Top with the remaining zucchini, the rest of the sauce and the remaining cheese. Sprinkle with a bit of dried parsley and black pepper. Bake for 20-30 minutes.
Lasagna Toss
Originally from the Kraft website. I tweaked it slightly.
Serves 6 (about 1 1/2 cups per serving)
1 tsp EVOO or other healthy oil
1 pound lean ground beef
1 tbsp minced garlic
2 cups chopped pepper (I used tri-color)
1 jar of spaghetti sauce
1/2 cup kraft light zesty italian dressing.
1/4 cup of water
12 no boil lasagna noodles, broken into quarters.
1 cup mozzarella cheese.
Heat oil in skillet over medium-high heat. Brown meat in skillet. Add garlic & peppers, sauté for 3-4 minutes. Add dressing, water and spaghetti sauce, bring to a boil. Add lasagna noodles. Cover, reduce heat to low and simmer for 10-15 minutes or until noodles are tender, stirring occasionally. Sprinkle cheese on top, cover and let sit for 5 minutes, or until cheese has melted.
Laughing Cow Alfredo
I have the original, and then my tweaked recipe: Servings | 2
3 wedges Laughing Cow Light Creamy Garlic & Herb
1/2 cup 1% low-fat milk
1 Tbsp reduced fat parmesan cheese
1/2 Tbsp Molly McButter Natural Butter (or other butter)
1/2 tsp garlic powder
Instructions
In a medium-sized saucepan, combine all the ingredients over a low heat, until everything is melted and the sauce is velvety smooth, about 20 minutes. Serve immediately over hot cooked pasta of your choice (add points for pasta used).
Here’s my variation:
4 wedges of Laughing Cow Light Creamy Garlic & Herb
½ cup of Skim Milk
3 Tbsp reduced fat parmesan cheese (or mozzarella)
1 tsp pepper
1 medium onion, chopped
Cubed chicken, sausage, and/or mushrooms.
In one pan, sautee the onion and/or sausage/chicken/mushrooms. In another medium-sized saucepan, combine the first 4 ingredients over a low heat, until everything is melted and the sauce is velvety smooth, about 20 minutes. Mix in onion/mushroom/sausage/chicken. Serve immediately over hot cooked pasta of your choice (add points for pasta used).
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