Lettuce Wraps

* Adapted from Our Best Bites

Ingredients:
2 tsp. canola oil
4 cloves garlic, minced
1 Tbsp. ginger, minced
1 lb. ground chicken or turkey
3 oz. mushrooms, finely chopped
1/2 tsp. salt
1 bag coleslaw mix (4 c.)
1 can water chestnuts, drained and minced (8 oz.)
1/2 c. thinly sliced green onion
1/4 c. soy sauce
1 tsp. sesame oil
1/2 lemon, zested and juiced (1-2 Tbsp. juice)
1/2 tsp. Sriracha/ hot chili sauce (optional)
1/3 c. cilantro, chopped
2 heads iceburg lettuce

Directions:
   Heat a large skillet to medium-high heat on stove top.  Add oil, garlic & ginger.  Saute about 30 seconds until fragrant, then add chicken(or turkey), mushrooms, and salt.  Cook about 5 minutes, stirring often, until chicken is cooked through.
   Add cole slaw, water chestnuts, and green onions.  Cook about 2 minutes, until slaw starts to wilt.  Add soy sauce, sesame oil, lemon zest, lemon juice, and hot sauce.
   Remove from heat and stir in cilantro.
   Carefully remove individual leaves from head of lettuce.  You can use kitchen shears to trim edges if desired.  Spoon mixture into lettuce and serve with sauce below (or you can use a soy or teriyaki sauce).


Sauce:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. water
2 tsp. honey
1 tsp. ginger, minced

*wisk all ingredients until combined.


*Serves 6-8

Grilled Marinated Chicken & Pineapple

This marinade is my Mom's for her Flank Steak, but she also uses it for this delicious meal. 

We've also added chunks of red or green peppers and it's delicious!

Marinade:

1/4 cup brown sugar
1/4 cup canola or vegetable oil
1/4 cup vinegar
1/2 cup soy sauce
1 Tbs. minced onion (I use 2 Tbs. dried)
3 shakes Lawry's seasoned salt

Chicken breasts or tenders

1-2 fresh pineapples, skinned and cut into spears

Mix marinade in a mixing bowl. Marinate chicken and pineapple (and peppers, if desired) in separate Ziplock bags and refrigerate for at least 3 hours, or overnight. Discard marinade and grill.

Chicken Rice Salad

This salad works well for a large group. We've served it at baby showers, book clubs and countless gatherings. It needs to be started the night before you serve it, so please keep that in mind:) Recipe from family friend Valerie Terry. Serves about 12-14.

Mix in a large bowl: Cover and refrigerate overnight:

2 Tbs. brown sugar

1 tsp. salt

3 Tbs. oil

1 Tbs. white vinegar

3 c. cooked rice, with no salt added

4 chicken breasts, cooked & cubed

1 (20 oz.) can well-drained crushed pineapple

Next day, add and combine well. Refrigerate until serving:

1 cup chopped celery 

1/2 cup each red & green peppers

1/2 cup seedless green grapes

1/2 cup seedless red or black grapes

2 cans mandarin oranges, drained

3/4 cup cashews (optional)

1/2 cup mayonnaise

Creamy Tomato & Spinach Pasta

We loved this flavorful, creamy pasta! It was so quick to make 

and my whole family gave this a thumbs up!

Recipe slightly adapted from Food.com. Serves 8.

1 lb. penne pasta

1 tsp. olive oil

1 large onion, chopped

2 garlic cloves, finely diced

2 (15 oz.) cans petite diced tomatoes

1 tsp. dried oregano

1 tsp. dried basil

1 pinch pepper flakes (optional)

1/2 tsp. black pepper

1 tsp. salt

4 Tbs. tomato paste

3/4 cup water

4 oz. cream cheese

1/2 cup Parmesan cheese

18 oz. fresh spinach, stems trimmed

Boil pasta until tender (7 to 10 minutes). Drain the pasta in a colander.

Meanwhile, cook onion & garlic in olive oil in a large skillet over medium-low heat until softened and transparent, about 5 minutes.

Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and black pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Whisk until creamy. Add Parmesan cheese, then fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce. 

Coconut Shrimp Curry

I have a thing for anything coconut and curry and this recipe satisfies both of those favorites. My kids and husband adored this dinner and they all asked for seconds. If you don't like shrimp, chicken would be delicious in this dish. It seemed like a lot of spice to me as I was making it, but believe me, it's perfect! Serves 6. 

Recipe very slightly adapted from Mel's Kitchen Cafe (reduced salt). 

For the shrimp marinade:
     1/2 teaspoon kosher salt
     1/4 teaspoon ground black pepper
     1/8 teaspoon cayenne pepper (optional)
     2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
     1-2 pounds large or extra-large shrimp, peeled and deveined
For the sauce:
     1 tablespoon canola oil
     1 medium red or yellow onion, finely chopped
     1 teaspoon ground pepper
     1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
     1 teaspoon kosher salt
     2 garlic cloves, peeled and finely minced
     2 teaspoons ground coriander
     1/2 teaspoon turmeric
     1 teaspoon curry powder
     1 (14.5 ounce) can diced tomatoes, undrained
     1 (15 ounce) can coconut milk, light or regular
     1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

Egg, Bacon and Broccoli Bake

We liked this savory casserole, stuffed with broccoli, peppers and bacon. 

Serves 6. Recipe slightly adapted from Kraftrecipes.com

4 green onions, chopped, divided
6 corn tortillas (6 inch), cut in half
2 cups small broccoli florets
3/4 cup finely chopped red peppers
8 slices cooked bacon, chopped
8 eggs
2/3 cup sour cream, divided
1 cup finely shredded cheese (such as cheddar-Jack or Mexican)

Salsa (optional)

Preheat oven to 375ºF. Reserve 1 Tbsp. onions for later use. Place 6 tortilla halves on bottom of 8-inch square pan sprayed with cooking spray; cover with remaining onions, broccoli, peppers and bacon.

Whisk eggs in medium bowl; stir in 1/3 cup sour cream and 1/4 cup cheese. Pour over ingredients in pan; top with remaining tortilla halves and cheese. Cover.

Bake 45 min. or until knife inserted in center comes out clean, uncovering after 30 min. Sprinkle with reserved onions. Serve topped with remaining sour cream & salsa.

No-Cream Pasta Primavera

If you're looking for a healthy dinner that's full of fresh vegetables and bursting with the flavors of lemon, balsamic vinegar and fresh herbs, this is your dish! My kids loved it and it would be elegant enough to serve to company. Serves 6. Recipe very slightly adapted from allrecipes.com.

1 (12 ounce) package penne pasta ( I use Dreamfield's low-carb pasta)
1 yellow summer squash, chopped
1 zucchini, chopped
1 carrot, julienned
1/2 red bell pepper, julienned (I used the whole pepper)
1/2 pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
1/4 cup olive oil, divided
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 Tablespoon lemon juice
1 Tablespoon Italian seasoning
1 Tablespoon butter
1/4 large yellow onion, diced
2 cloves garlic, finely chopped
2 teaspoons lemon zest
1/3 cup chopped fresh basil*
1/3 cup chopped fresh parsley*
3 Tablespoons balsamic vinegar
1/2 cup grated Romano cheese

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.

In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. 

Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.

*I LOVE fresh herbs, but if you want to substitute dried basil and parsley, use 1 1/2 Tablespoons of each.

Marinated Grilled Chicken with Barley Corn Salad

We recently purchased a new grill and have been grilling up a storm. It's amazing the cooking possibilities it opens up. This, in my opinion, is the perfect summer dish: Fresh ingredients with lots of flavor; great dish for entertaining. I realize as I'm posting this that I should have posted it earlier. Hopefully it is still grilling weather wherever you are. If not, keep this on the back burner for next summer. 

Ingredients:
4 chicken breasts
3/4 cup medium barley
2 cups fresh or frozen-then-thawed corn kernels
1-1/2 cups halved cherry tomatoes
1/2 cup minced red onion
4 slices cooked thick or center cut bacon, chopped
1 avocado, chopped
salt & pepper to taste 

Tomato Vinaigrette: 
1 cup halved cherry tomatoes
1 clove garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon red onion
salt & pepper to taste

Directions:

1-Cook barley with a pinch of salt according to package directions. Drain when barley is tender to make sure all excess water is removed. Place into a large bowl to cool slightly.

2- Make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator for at least an hour.

3-Meanwhile stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.

4-Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.

recipe from:  Iowa Girl Eats

Grilled Balsamic Glazed Chicken

This is our favorite recipe for grilled chicken.  I like it so much that I braved 95 degree heat with 70% humidity to grill this for dinner last week. We have been eating it pretty much once a week all summer. If you don't have a grill you could use a grill pan on your stove. Don't forget to serve a side of the warm balsamic sauce for dipping along side the chicken. So good! 

Ingredients:

4 boneless skinless chicken breasts

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1. In a sauce pan, combine balsamic vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, salt, black pepper, and garlic powder. Stir then simmer for about 15 to 20 minutes or until the sauce has reduced by about 1/3.
2. Season chicken by lightly sprinkling it with salt, pepper, and garlic powder.
3. Heat your grill or grill pan to medium heat and place the meat on the grill. Use a pastry brush to brush each piece of chicken with some of the balsamic bbq sauce.
4. The chicken will need to cook until it reaches 160 degrees which was about 8 minutes on each side. As the chicken is cooking, brush each side with sauce every few minutes.
5. Once the chicken is cooked through, allow to rest for a few minutes before serving. Be sure to serve the remaining warm balsamic bbq sauce for dipping.

Adapted from Giada De Laurentis

Bacon-Topped Petite Turkey Meatloaf

This meal thrilled my whole family for 2 reasons: First, this meatloaf is flavorful and not dry and second, it's topped with BACON! Winner! I've made this 4 times and it literally gets cheers from my kids & the hubby when I serve it. Recipe slightly adapted from skinnytaste.com

3/4 cup grated zucchini, all moisture squeezed dry with a paper towel

2 Tablespoons onion, minced

2 Tablespoons red pepper, diced 

1/2 cup seasoned breadcrumbs

1/4 cup barbecue sauce

1 large egg

1 teaspoon smoked paprika

1 teaspoon salt

1.3 pounds 93% lean ground turkey

5 slices center-cut bacon, cut in half

2 1/2 Tablespoons barbecue sauce

Preheat the oven to 350 degrees F. Lightly spray a petite loaf pan with oil (If you don't have one, a muffin tin would work) and set aside.

In a large bowl (I use my stand mixer with the paddle attachment), mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine just until mixed through. 

Divide meatloaf mixture evenly between 5 loaves and smooth tops with a spoon. Place 2 bacon halves over each loaf and top each with 1/2 Tablespoon additional BBQ sauce.

Bake for 25 minutes, or until cooked through. Serves 5. 

Nutritional information per loaf: *Calories: 259 *Fat: 10 g *Carbs: 17 g *Fiber: 1.2 g. *Protein: 25 g *Sodium: 940 mg.

Roasted Potatoes, Chicken Sausage and Peppers

My cute Mother-in-law gave me this wonderful recipe from skinnytaste.com. I love that it only uses one pan and it could be a meal all by itself. I have served it with a green salad or with a slice of french bread, but it's hearty and filling enough to stand alone as well. I used the Aidell's Chicken & Apple sausage that I can find at Costco.

• 1.5 pounds (about 3 large) potatoes, russet or new (I used Yukon Gold)
• 1 medium onion, peeled and quartered, layers separated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp. extra virgin olive oil
• kosher salt and fresh cracked pepper, to taste
• 1 tsp. chopped rosemary (fresh or dry)
• 1/2 tsp. garlic powder
• olive oil spray
• 1 pound Italian chicken sausage, each link cut into 6-7 slices (I used Aidell's Chicken & Apple Smoked sausage)

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly. Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.

Use a spoon to toss so nothing sticks or burns.

Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

4 servings: 324 calories per serving, 11.4 g. fat, 23 g. protein, 33 g. carbohydrate, 4 g. fiber

WW Points +: 8

Crock Pot Honey Sesame Chicken

It's getting HOT here in Southern California and I love using my slow-cooker when it's too warm to turn on my oven! This recipe is simple and the chicken turns out so moist, sweet and flavorful. We all really loved this one and I hope you will too! Recipe from couponsforyourfamily.com

4 boneless, skinless chicken breasts
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil
2 cloves garlic, minced
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Line a crock pot with a Reynold's Slow Cooker liner for easy clean up. Season both sides of chicken lightly with salt and pepper and put into slow cooker.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic. Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot but leave the sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.

Replace lid and cook sauce on high for 10 minutes or until slightly thickened. Cut chicken into bite-sized pieces (it should fall apart with a fork), then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles. Serves 4-5.

Stuffed Cabbage Casserole

This is a delicious, filling casserole that's low in carbs and high in fiber. My whole family really liked it! I found this recipe at skinnytaste.com (originally adapted from Kalyn's Kitchen). Makes 10 servings.

2 cups cooked brown rice 

2 teaspoons olive oil, divided
1 pound 95% lean ground beef
1 large onion, chopped fine
1 Tablespoon finely minced garlic
1/2 teaspoon dried thyme
1 teaspoon sweet Hungarian Paprika
salt and fresh ground black pepper, to taste
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups low-fat mozzarella cheese (such as Sargento)

Cook brown rice and set aside.

Preheat oven to 350°F.  Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add 1 tsp. olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray a 10 x 13" glass casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Servings: 10 • Serving Size: 1/10th  • Weight Watchers Points+: 7 pts Calories: 250.9 • Fat: 11.3 g • Protein: 16.9 g • Carb: 23.8 g • Fiber: 5.5 g • Sugar: 2 g  • Sodium: 459 mg (without salt)  

Lemon-Basil Lasagna Rolls

My oldest daughter is pasta-obsessed at the moment and every time I ask her what she'd like for dinner this week, it's always "PASTA!" I found this recipe in People magazine (recipe author: Candice Kumai) and just added a bit more marinara sauce so the noodles wouldn't be so dry . It was both delicious and healthy, so we were all happy with it. Pictured with Favorite French Bread. Serves 6-7 (2 rolls each).

1 (16 ounce) box lasagna noodles (not the pre-cooked ones)
3 cups marinara sauce, divided 

1 (15 oz.) container  part-skim milk ricotta cheese
Finely grated zest of 2 lemons (save 1-2 Tablespoons for garnish)
1 Tablespoon dried oregano

1 Tablespoon dried basil (OR substitute 1 cup julienned fresh basil, plus more for garnish)

sea salt, to taste

1. Place oven rack in the middle of the oven and preheat to 350 degrees F.
2. Cook lasagna noodles according to package directions until al dente (still a little bit of crunch; Noodles will continue to bake & soften in the oven). Separate and lay flat on cookie sheet lightly sprayed with cooking spray to prevent them from sticking together.
3. Cover bottom of a 9x13-inch baking dish with 1 1/2 cups marinara sauce.
4. Blend ricotta, lemon zest, oregano, basil, and sea salt in a medium bowl.
5. Spread about 2 Tablespoons ricotta mixture evenly over each noodle; roll each tightly to form a compact spiral. 
6. Arrange rolled noodles neatly in baking dish and cover with the remaining 1 1/2 cups marinara sauce. Bake, uncovered, for 30 minutes.
7. Garnish with additional lemon zest and julienned basil, if desired. 

*NUTRITIONAL INFO: Per 2 lasagna rolls: 350.9 calories, 9 grams fat, 16.5 grams cholesterol, 424 mg. sodium, 51.2 grams carbohydrate, 4.3 grams fiber, 14.6 grams protein.

Crockpot Bolognese Sauce

One of my husbands favorite foods is Spaghetti with meat sauce, therefore over the years I have experimented with various recipes to find our favorite one. Here it is. Great flavor and what I like to call "hidden" veggies for the kids.  I love it even more that it's in the crockpot. Throw it in in the morning and by dinner time you have a fabulous meal ready. 

Ingredients:
1 Tbs. virgin olive oil
1 white onion, diced
1 lb. lean ground beef
2 tsp. salt
2 Tbs. tomato paste
1 c. water
1 (28 oz) can diced tomato
1 (15 oz) can tomato puree
1 c. carrots, grated
1 medium red bell pepper, diced
1 tsp. garlic powder
1 tsp. onion powder
2 Tbs dried italian herbs
1 bay leaf

Directions:
Heat olive oil in saute pan. Add onions and saute for about 4 minutes. Add meat and 1 tsp salt and cook for 5 more minutes, breaking up meat as it cooks. Put meat mixture in crockpot. Whisk 2 Tbs tomato paste into 1 c water. Add to pot along with remaining ingredients. Cook on low for 6-8 hours. Serve over your favorite pasta (I use low carb spaghetti).

recipe found at weelicious 

Lightened Up Broccoli and Cheddar Quiche

This version of quiche is healthier than most, but tastes naughty:) My family had no idea it was a Weight Watchers recipe!

6 oz. pie crust, 9-inch, refrigerated 
2 teaspoon olive oil
1/2 cup red onion, chopped
1 1/4 cups part-skim ricotta cheese
1 cup low-fat, shredded Cheddar cheese
1 large egg
2 large egg whites
1 Tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper
10 oz. frozen chopped broccoli, thawed and well-drained
1 Tablespoon grated Parmesan cheese

Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.

To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

Weight Watchers Points Plus: 6 points per serving

Baked Ziti with Turkey Sausage

HAPPY 2013!!!!!!!!

With each New Year so many people focus their efforts on eating healthy and getting or staying in shape and our family is doing the same! I made some delicious and HEALTHY recipes over the holidays that I can't wait to share with you this week! This is a Weight Watcher's recipe, but you'd never know it. My daughter asked me when she took her first bite, "Mom, did this food fall from heaven?" 

Recipe adapted from Weight Watchers.com

3/4 pound(s) uncooked turkey sausage, casings removed (I used Jimmy Dean reduced-fat pork sausage)
1 medium uncooked onion, chopped
1 medium green pepper, chopped
1 (28 oz.) can diced tomatoes, undrained
10 oz. frozen green peas, thawed
2 Tablespoon canned tomato paste
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. fennel seed
1/2 tsp. table salt, or to taste
1/2 tsp. black pepper, freshly ground
12 oz. uncooked whole-wheat pasta, ziti, cooked according to package directions (I used Dreamfield's low-carb penne pasta)
6 oz. shredded part-skim mozzarella cheese

Position the rack in the center of the oven and preheat the oven to 350°F.

Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.

Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.

Stir in the cooked pasta and half the cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese.

Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before serving. Serves 8.

Weight Watcher's Points Plus value: 8 points per serving

Christmas & holiday recipe roundup!

Christmas season is in full swing and we wanted to highlight a few of our favorite holiday recipes. Christmas for me is about Christ, family and friends, giving and generosity and... food! Food always seems to play a part in creating memories, traditions and comfort. So, enjoy baking and giving away yummy treats, making memories over delicious meals, celebrating with friends at a party or giving your children something to get nostalgic about when they think back about Christmases of their childhood.

Happy holidays from all of us at Boy Cheese Sandwich!!!

• For Christmas morning:

Sausage Breakfast Casserole
German Pancakes
Apple Puff Pancakes
Amish Breakfast Casserole
Chile Casserole
Kathy's Coffee Cake
French Toast Casserole

• Christmas cookies and home-baked gifts:

Nana's Caramels
Chocolate-Dipped Pretzel Rods
Hot Fudge Sauce
Mom's Sugar Cookies
Waffle Brownies
Earthquake Cookies
Mint Brownies
Meltaways
Sand Art Brownies
Peanut Butter Bars
Easy Pretzel Turtles
Thin Mint Crackers

• Non-food gift:

Christmas Potpourri

• Christmas appetizers:

Cranberry Salsa
Wassail
Artichoke Dip

• Christmas salads:

Christmas Salad
Winter Fruit Salad with Lemon Poppyseed Dressing
Pear Salad

• Christmas desserts:

Gingerbread White Chocolate Blondies
Mom's French Pear Pie
Eggnog Cupcakes
Cranberry Bundt Cake with Warm Butter Sauce
Apple Torte with Lemon Sauce

• Meals for Christmas day, after presents -or- for Christmas Eve:)  Most are make-ahead, so you can just warm it up or bake it when family is around and hungry!

Three-Bean Christmas Chili
Classic Cheese Fondue
Chocolate Fondue (pictured below)
Homemade Chicken Noodle Soup
Ski Country Pasta
Mom's Minestrone Soup
Cranberry Chicken
Mimi's Cafe Corn Chowder with Ham
Mom's Lasagna

Hearty Spaghetti Sauce

We moved this summer and the second night in our new home, our neighbor brought this Turkey Spaghetti sauce for dinner and a fabulous dessert (Marshmallow Krispie Brownies) to introduce herself. Now THAT's the way to make friends, people! We still had boxes to the ceiling and I hadn't made a home-cooked meal in days. Needless to say, I called her to ask for the recipes because we all loved them. This can be made with ground turkey or beef. 

Also, she brought me Dreamfields Pasta, which is my new favorite pasta. It has a low glycemic index, which for those non-diabetics, it means that it doesn't cause such a speedy rise in your blood sugar when you eat it. In fact, out of the 41 grams of carbohydrate in each serving, only 5 grams "count." As a Diabetic, I am always looking for ways to cut carbs, so I am a big fan! I can find it at 2 of my local grocery stores and I seriously can't taste any difference between Dreamfields and regular pasta.  The Turkey Spaghetti Sauce itself is low-carb, but with this new pasta, it's a legitimate "low-carb pasta meal." Hooray for that!

Anyway, I digress... Here's the recipe, from my neighbor Sharon:)  Serves about 8.

1 pound lean ground turkey or beef

1 green pepper, diced

1 onion, diced

1 (28 ounce) can tomato sauce or crushed tomatoes

1 (15 ounce) can petite diced tomatoes, undrained

1 (6 ounce) can tomato paste

1/8 cup Worcestershire sauce

1 1/2 teaspoons chili powder

1/4 teaspoon (or less) cayenne pepper

1/2 teaspoon dried oregano

1/4 teaspoon sage

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 to 1/2 teaspoon salt

Brown meat with onion and green pepper and set aside.

Mix tomatoes, tomato paste, Worcestershire sauce and spices in a large pot. Add browned meat and vegetables and stir well. Cover and let simmer over low heat for about 1 hour, stirring occasionally. Serve sauce over cooked pasta. 

Enchilada Pasta Bake

This recipe has been on my "Dinner Ideas" board on Pinterest for a few weeks and, in a pinch last night, I threw it together without shopping for it first. I substituted chile beans for the black beans and I didn't have green onions on hand, but my family LOVED this meal! My older 2 kids both requested it in their lunches the next day for school too, so it's one I'll make again. Recipe adapted from Kraft.com.

Serves 8.

4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped

1 red pepper, chopped
1 pkg. (1.25 oz.) taco seasoning mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups cooked & shredded chicken
1 can (15 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) Mexican-style shredded cheese (or sub cheddar or Colby-Jack)

Heat oven to 375°F.

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Other topping possibilities: Sour cream, fresh tomatoes, sliced olives, salsa.