Baked Sausage Penne

Ive been watching a lot of Sopranos lately so, naturally, it's influenced my cooking.  I dont know anyone who  doesnt absolutely love Italian food so making it a little less fattening is always a plus.  This was a little time consuming but, it smelled worth it.

Recipe from Better Homes Test Kitchen
Yields 6 servings
251 calories per serving

INGREDIENTS

3 uncooked turkey Italian sausage links

4 cloves garlic, minced

1 tsp olive oil

1 can (14.5 oz) no-salt diced tomatoes

1/4 tsp crushed red pepper

1 lb eggplant, peeled & diced

2 1/4 c whole wheat penne, uncooked

1/3 c Parmesan cheese, shredded

INGREDIENTS

Preheat oven to 350.

Place sausage in an unheated skillet.

Add 1/.2 of water to the skillet & bring to a boil.

Reduce heat, cover, & simmer for 15 minutes.

Drain liquid & cook for 4 more minutes, until sausage has browned.

Remove from heat & set aside to cool.

When sausage is cool enough to handle, cut in half lengthwise & cut into smaller pieces.

In a large skillet cook garlic in hot olive oil for 1 minute.

Stir in undrained tomatoes & crushed red pepper.

Bring to a boil & stir in eggplant.

Reduce heat, cover, & simmer for 15 minutes.

Meanwhile, cook pastas according to package directions.

Drain & add to pan with tomato mixture.

Add sausage & stir together.

Place all ingredients in a 9x9 baking dish.

Sprinkle with Parmesan cheese.

Cover & bake for 30 minutes.

Parmesan Garlic Green Beans

I love green beans as a side for the grilled chicken that Ive been eating lately for dinner.  Throw in garlic and cheese and you have a delicious side dish.

Recipe from Betty Crocker
Yields 6 servings
60 calories per serving

INGREDIENTS

2 bags frozen, steamable green beans

2 tbsp margarine

1 tbsp minced garlic, fresh

1 tbsp parmesan cheese, shredded

DIRECTIONS

Cook green beans according to directions on the bag.

Place in a large bowl.

In a small sauce pan, melt margarine over medium-low.

Add garlic & cook for about 2 minutes.

Pour over green beans & toss to coat.

Sprinkle parmesan on top and serve.

Skinny Chicken Fried Rice

So, I first want to mention that Ive made the huge decision to move to AZ to be with my boyfriend. The reason for mentioning this is that, in a huge effort to save more money, Ill be cutting back on the recipes Ill be trying each week.  Im just going to do a lunches for the most part.  I might have a breakfast or a dinner here or there.  Mostly, for my other meals, Ill be relying on inexpensive & fast.  Ill still be updating, it will just be much less frequent.

Recipe from Skinny Kitchen
Yields 6 servings
281 calories per serving

INGREDIENTS

1.5 tbsp canola oil

1.5 c chicken breast, diced & cooked

1/2 c scallions, sliced

3.5 c brown rice, cooked

1 c celery, chopped

1 c frozen peas

3 tbsp reduced sodium soy sauce

4 egg whites

2 tsp sesame oil

DIRECTIONS

In a nonstick wok, add canola oil & preheat over medium-high heat.

Stir in chicken & scallions; stir fry for one minute.

Add rice, frozen peas, celery, & soy sauce.

Cook for 3 minutes, tossing gently to coat all ingredients.

Push rice mixture to the sides of the wok.

Add egg whites to the center of the pan; cook & stir about 1 minute.

Mix eggs into rice mixture.

Add sesame oil & stir fry all ingredients together.

Skinny Meatloaf Muffins with BBQ sauce

I had a very long day today emotionally &, while it was a good thing, it left me wanting a very hearty meal after my very tough work day & body flow class.  This was ideal for such an occasion.  Not to mention, Ive been craving meatloaf.

Recipe from Skinny Kitchen.
Yields 6 servings
230 calories per serving (2 muffins)

INGREDIENTS

1.25 lbs ground turkey

1/2 c breadcrumbs

1 c onions, diced

1 egg

2 tbsp Worcestershire sauce

1/2 c BBQ sauce

2 tsp fresh minced garlic

1/2 tsp salt

Black pepper, to taste

DIRECTIONS

Preheat oven to 350.

Coat a muffin pan with cooking spray.

In a large bowl, combine turkey, bread crumbs, egg, onions, Worcestershire sauce, BBQ sauce, garlic, salt, & pepper.

Using your hands, thoroughly mix until well blended.

Add mixture to each muffin cup, flattening the tops.

Top each muffin with a dab of BBQ sauce.

Bake for 40 minutes.

Roasted Veggie Pasta

It's kind of humorous that I decided to make this particular dish for lunch this week because, when I went over to my grandparents tonight, my grandfather was talking to me about healthy eating.  There's been a lot on the news lately about the Mediterranean diet & this dish falls right into that category.  My grandfather will be 91 in about 2 weeks & it's always amazing how hip he is.  <3

Recipe from Eating Well
Yields 6 servings
288 calories per serving

INGREDIENTS

1 medium zucchini, diced

1 yellow bell pepper, seeded & diced

1 large onion, sliced thinly

2 tbsp olive oil, divided

Salt & pepper, to taste

2 large tomatoes, chopped

1/4 c basil

2 cloves garlic, minced

12 oz whole wheat pasta

1/2 c crumbled feta cheese

DIRECTIONS

Preheat oven to 450.

Put a large pot of water on to boil.

Toss zucchini, bell pepper, & onion with 1 tbsp olive oil & season with salt and pepper.

Roast the veggies for 20 minutes.

Meanwhile, combine tomatoes, basil, garlic, & remaining olive oil in a large bowl.

Season with salt & pepper.

Cook pasta for 10 minutes.

Drain & transfer to bowl with tomatoes.

Add the roasted veggies & toss.

Top with feta & toss to mix.

Chocolate Chip Oatmeal Cookies

I dont know anyone who doesnt like chocolate chip cookies and these are delicious AND low fat!  However, you have to be careful on the amount that you eat, like anything else.  These are still an indulgence despite the low calorie count.

Recipe from Skinny Taste.
Yields 15 cookies
190 calories per cookie

INGREDIENTS

1 c all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

2 tbsp margarine, room temperature

1/2 c sugar

1/2 c brown sugar

1 large egg

1/4 c unsweetened applesauce

1/2 tsp vanilla extract

2 c quick oats

3/4 c dark chocolate chips

DIRECTIONS

Preheat oven to 350.

Line 2 baking sheets with wax paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, & cinnamon.

In a large bowl, with a hand mixer, cream together the margarine & the sugars at medium speed.

Add the egg, followed by the applesauce & vanilla extract.

With a whisk, stir in the flour mixture & the oats until just combined.

Then stir in the chocolate chips.

Drop 15 tablespoons full of the dough onto the baking sheets.

Bake for 12 minutes.

Grilled Chicken with Spinach and Mozzarella

I take Combat classes on Wednesday nights and chicken and spinach are ideal for a post workout meal.  Not to mention, it was fast to throw together which is also ideal on a weeknight where I have dinner later than I normally would.

Recipe is from Skinny Taste dot com
Yields 6 servings
153.3 calories per serving

INGREDIENTS

6 small chicken cutlets (about 24 oz)

Salt & pepper, to taste

3 cloves garlic, crushed

10 oz frozen spinach, thawed & drained

3 oz part-skim mozzarella cheese, shredded

1 roasted red pepper, cut into strips

Olive oil spray

DIRECTIONS

Preheat oven to 400.

Season chicken with salt & pepper.

Lightly spray grill pan with oil.

Cook chicken until no longer pink.

Meanwhile, heat a saute pan over medium heat.

Add oil & garlic, saute for a few seconds, & add spinach, salt, & pepper.

Cook for a few minutes until heated through.

When chicken is done, lay in a 9x9 Pyrex dish.

Place spinach over top & between chicken.

Spinkle cheese & red pepper over top.

Bake for 8 minutes.

Broccoli Chicken Stir Fry

I enjoy making large, complicated meals but tonight was a night where I wanted fast prep and a quick meal so stir fry seemed optimal.  Plus, with that amount of vegetables sauteed it was delicious!

Recipe from Better Homes
Yields 4 servings
261 calories per serving

INGREDIENTS

12 oz skinless, boneless chicken breasts, cut into 1 inch pieces

1 lb broccoli, cut up

1/2 c chicken broth

2 tbsp teriyaki sauce

2 tsp cornstarch

1 tsp sesame oil

3 tbsp cooking oil

1 tbsp ground ginger

1 clove garlic, minced

2 c mushrooms, halved or quartered

1 red pepper, cut into strips

DIRECTIONS

For sauce, combine chicken broth, teriyaki sauce, cornstarch, & sesame oil.

Mix well & set aside.

Over medium high heat, preheat oil in a woke.

Stir-fry ginger and garlic in hot oil for about 10 seconds.

Add broccoli & cook for 3 minutes; remove & set aside.

Add mushrooms, cook for 3 minutes; remove & set aside.

Add red pepper, cook for 2 minutes; remove & set aside.

Add chicken to wok & cook for about 5 minutes until no longer pink.

Add sauce to center of the wok; cook & stir until thickened and bubbly.

Return veggies to wok & stir everything together to coat.

Cook for 2 more minutes.

Skinny (& Fast!) Tuna Noodle Casserole

I have a weird relationship with fish, especially because Im from Baltimore.  I dont eat seafood.  At all.  Except for tuna from a can and, at least around here, that's not considered authentic seafood.  Anyway, this is something I did a bit of a variation on.  I got the recipe from Velveeta but, I put it together a little differently than the recipe calls for so, Im going to post my variation.

Recipe from Velveeta
Yields 6 servings
290 calories per serving

INGREDIENTS

3 c medium egg noodles, uncooked

8 oz 2% milk Velveeta, cut up

16 oz frozen cauliflower, steamable

1 can tuna

Black pepper, to taste

DIRECTIONS

Read instructions on bag of cauliflower & cook accordingly; place in a large container.

Drain tuna & add to container.

Meanwhile, bring 1.5 c water to a boil & cook noodles for 10 minutes.

Drain & add to container.

Add Velveeta, sprinkle with pepper, & place in the microwave for about 2 minutes.

Stir until everything is coated with cheese.

Skinny Italian Style Mac and Cheese

This was supposed to be Sunday dinner but, the house cooking schedule got rearranged so, I ended up making this tonight for dinner.  It was super delicious and really filling.

Recipe from Skinny Kitchen

Yields 6 servings

293 calories per serving

INGREDIENTS

2 c whole wheat pasta

10 oz light alfredo sauce

9 oz frozen chopped spinach, thawed

1/4 c skim milk

1 tbsp margarine

1 tsp minced garlic

1/4 tsp dried basil

1 egg

Salt & pepper, to taste

1/2 c part-skim mozzarella

DIRECTIONS

Preheat oven to 450.

Coat a 9x9 baking dish with nonstick spray.

Cook pasta according to package directions.

Cook for 6 minutes.

Drain & rinse in cold water & drain again.

In a large bowl, whisk together alfredo sauce, spinach, milk, butter, & garlic.

Add pasta & mix really well.

Blend in egg, basil, salt, & pepper.

Make sure it's mixed well together.

Transfer pasta to baking dish.

Sprinkle with mozzarella cheese.

Cook for 25 minutes until golden brown.

Blue Cheese Mashed Potatoes

This Sunday was a collective Sunday dinner.  My roommate made the entree & I made the side.  He made peppers & onions with sausage & pasta.  To pair, I made these & it was perfect.

Recipe is from BHG dot com
Yields 10 servings
156 calories per serving

INGREDIENTS

3 lbs potatoes, cubed

1.5 tsp salt

1/4 c olive oil

4 oz crumbled blue cheese

Crushed red pepper flakes

DIRECTIONS

In a large pot combine potatoes, half the salt, & enough water to cover the potatoes.

Bring to a boil & cook for about 15 minutes (or until potatoes are tender).

Drain potatoes & put back into the pot.

In a skillet, heat olive oil with garlic & cook for about 1 minute.

Mash in with potatoes along with blue cheese, rest of the salt, & red pepper.

Cucumber Tuna Salad

Im always up for variations on tuna salad because regular tuna salad is great but, it's nice to have a little bit of change.  This is what Im having for lunch throughout my work week.

Recipe from Betty Crocker
Yields 5 servings
220 calories per serving

INGREDIENTS

2 cans tuna in water

1/4 c reduced fat mayonnaise

1/4 fat free plain yogurt

1 c cucumber, chopped

2 tbsp onion, chopped

1 small tomato, chopped

DIRECTIONS

Place all ingredients in a bowl & mix together.

See how easy that is?  I intend to have this on whole wheat flats as a sandwich.  Yum!

Skinny Mini Cinnamon Rolls

I dont know about you guys but, on the weekends I so love having something a little sweeter than my norm for breakfast.  Especially since Im able to take my time eating and not be rushing around like a crazy person.

I really found these to be the perfect portion size as well as the ideal amount of sweetness for a Sunday morning.  Not to mention, my entire kitchen smells like cinnamon sugar now.

Recipe is from Skinny Kitchen dot com
Yields 16 rolls
90 calories each

INGREDIENTS

Cinnamon Rolls

1 pkg refrigerated pizza dough

1.5 tbsp margarine

4 tbsp sugar

2.5 tsp cinnamon

Glaze

1/3 c plus 1 tbsp powdered sugar

2 tsp skim milk

DIRECTIONS

Preheat oven to 425.

Coat a baking sheet with cooking spray.

Open the can of pizza dough & stretch out flat onto baking sheet.

Spread 3/4 tbsp of margarine all over dough.  (I used the back of a spoon.)

Combine sugar and cinnamon in a small bowl, until well blended.

Sprinkle 2 tbsp of the mixture over top of dough, covering the margarine.

Starting at the shorter side, roll up the dough so that the sugar is in the inside.

Spread remaining margarine over top of the rolled dough & sprinkle cinnamon sugar on to[.

With a sharp knife cut the roll into 16 slices.

Place slices on the baking sheet & bake for 13 minutes.

For glaze:

In a small bowl, mix powdered sugar and milk until it turns into glaze consistency.

Drizzle glaze over cooled rolls.