"Healthified" Mexican Pasta Skillet

I'm actually blogging about dinner soon after dinner and not days after. Go me! Tonights dinner was quite easy and very good. I have decided that I need to get medium salsa for recipes and just keep my hot for chips and such. Maybe I'm getting to old for "hot" salsa. *LOL* I found this recipe via Laura over at I'm an Organizing Junkie's menu last week. This is a great recipe for work nights it was so quick and easy.

"Healthified" Mexican Pasta Skillet

Found and adapted from Eat Better America

1 lb extra-lean (at least 93%) ground beef (I used ground turkey)
1 jar (16 oz) Muir Glen® organic mild salsa (I used Pace Hot Picante Sauce and I think next time I will use med or even mild.)
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water (I actually used 2 1/2 cups water and it came out perfectly)
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.

Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Nutritional Information (info is calculated with beef instead of turkey)
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.

Creamy Cajun Shrimp Pasta

Creamy Cajun Shrimp Pasta

INGREDIENTS
1 (8 ounce) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup all-purpose flour
2 tablespoons Cajun seasoning
2 cups milk
1/4 teaspoon salt
1 tablespoon lemon juice

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

mMm Manicotti!

Ok seriously, stuffing chicken tenders into manicotti shells is gross! It was worth it though because this manicotti was yummilicious! I've never had manicotti before and figured I'd try something easy so I wouldnt be grumpy if it turned out bad. Well not as grumpy at least.

I found this recipe via the blog Full Bellies, Happy Kids. Y'all should visit. She has tons of great recipes! My tummy was very happy with this recipe and Ron's was too!

Easy Chicken Manicotti

1 jar (26 to 30 ounces) tomato pasta sauce (any variety) I used Ragu Onion and Garlic
1 teaspoon garlic salt
1 1/2 pounds chicken breast tenders
14 uncooked manicotti shells (8 ounces)
1 can (2 1/4 ounces) sliced ripe olives, drained
2 cups shredded mozzarella cheese (8 ounces)

Heat oven to 350 F. Spread about one-third of the pasta sauce in ungreased rectangular baking dish, 13x9x2 inches.

Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in dish.

Pour remaining pasta sauce evenly over shells, covering completely. Sprinkle with olives and cheese.

Cover and bake about 1 1/2 hours or until shells are tender.

Creole Shrimp and Spaghetti

I've been feeling like crud lately so I needed something quick and filling to make for dinner. Since Ron brought shrimp home last night I thought I'd try out this recipe I found on one of my favorite recipe sites, All Recipes.

I did some minor tweaks after reading the reviews and loved it. Very nice kick. Very yummy. Now I'm gonna have to play with it to make it a bit more calorie friendly. ;)

Creole Shrimp and Spaghetti



Modified from this recipe

12 ounces uncooked spaghetti
1/4 cup butter
1/4 cup extra virgin olive oil
1 1/2 tablespoon Creole-style seasoning (use less if you dont like a kick to your food)
1 teaspoon freshly ground black pepper
1 1/4 tablespoon teriyaki sauce
1 1/2 pounds fresh shrimp, shelled and deveined without tails
1/4 cup Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet over medium heat, combine butter, Creole seasoning, black pepper, and teriyaki sauce. When butter is hot add the shrimp and simmer for 5 minutes or until shrimp are pink throughout.

Spoon the shrimp on top of the pasta and sprinkle each serving with Parmesan cheese.

Italian Sausage with Peppers and Tomatoes

This is a quick and easy recipe that's perfect after a long day at work when your brain has shut down and you arent in the mood to cook but dont want a tv dinner.

Italian Sausage with Peppers and Tomatoes

adapted from Weight Watchers Five Ingredients 15 minutes Cookbook - p46

2 c uncooked penne
cooking spray (I used garlic cooking spray for a little bit extra garlic taste)
3 links hot italian turkey sausage (about 12 oz), cut into 1/2 inch thick slices
1 (16 oz) pkg frozen bell pepper and onion stir fry
1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano, undrained
1/2 t black pepper
preshredded fresh parmesan cheese (optional)

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, and set aside.

2. While pasta cooks, heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add sausage, and cook 5 min or until browned, stirring often. Add bell pepper stirfry, and cook 3 minutes or until hot, stirring often. Add tomatoes and black pepper. Bring to a boil; reduce heat, and simmer 5 min.

3. Place pasta in a large bowl. Add sausage mixture, and toss. Top with cheese, if desired.

6 servings

Nutritional info:
Cal: 280
Fat: 6.8g
Sat Fat: 0.2g
Prot: 16.4g
Carb: 39g
Fib: 1.8g
Chol: 34mg
Iron: 3.3mg
Sod: 732mg
Calc: 56mg

Creamy Basil and Red Pepper Pasta

YUM! Seriously, this is probably the yummiest pasta dish I've made in a long time. Yes yes I know I havent really been cooking in a long time but still. It's good AND low calorie/fat. It was incredibly easy to make and would make a beautiful presentation if it's not scarfed down before you can plate it. ;)

Creamy Basil & Red Pepper Pasta

2 cups penne pasta, uncooked
4 oz. fat free cream cheese, softened
1/4 cup fat free milk
1 jar (7 oz.) roasted red peppers, well drained
1 tbsp fresh basil leaves
4 tsp 100% grated parmesan cheese
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

Cook pasta as directed on package.
Meanwhile, place cream cheese, milk, red peppers, basil and Parmesan cheese in blender container; cover. Blend until smooth; set aside.
Spray large skillet with cooking spray.
Add chicken; cook on medium-high heat 3 minutes, stirring frequently.
Stir in cream cheese mixture.
Reduce heat to medium; cook 5 minutes or until heated through, stirring frequently.
Drain pasta. Add to chicken mixture in pan; stir gently until well blended

Number of Servings: 4

Nutritional Info

Fat: 2.7g
Carbohydrates: 32.3g
Calories:295.9
Protein: 35.9g

Spaghetti, Mozzarella Bread, & Peach Cobbler! Oh my!

Tonight's dinner wasnt anything terribly exciting or innovative. I have 3/4 jar of Ragu left from making meatloaf the other day so I just made spaghetti w/mozzarella bread. The sauce I just dressed up a tiny bit by sauting fresh garlic with the ground beef then adding the sauce along with oregano, basil, and a small can of tomato paste. I had a loaf of "neo rustic" bread that I'd picked up the other day so I used butter, minced garlic, and shredded mozzarella to make a tasty cheesebread. They both turned out rather well soI wasnt too disappointed that I broke my pact of not buying jar spaghetti sauce anymore. heh.

For dessert I made RLD a peach cobbler. I know it doesnt really go with Spaghetti but I was already planning the cobbler before I decided on spaghetti and RLD had his heart set on it. The crust for the cobbler was very good. It definitely had the "cobbler" taste and texture to it. RLD suggested using frozen peaches or fresh peaches instead of canned next time because the peaches were a bit on the soft side.



Peach Cobbler

1 stick butter
1 cup sugar
1 teaspoon baking powder
3/4 cup milk
1 cup flour
1 large can peaches, drained (use fresh/frozen peaches next time)
1 teaspoon cinnamon
1 teaspoon nutmeg

1. Mix all ingredients together in a large bowl.

2. Pour into 8x11 baking dish sprayed with PAM.

3. Bake at 400 for 40-50 minutes until golden brown.