Zucchini Pasta Bowl

If you were to walk into Noodles & Co. and order something off their menu (unless it's the Kid's Menu), it will more than likely come as a huge portion loaded with calories, and therefore WW Points Plus (yeah, even the small bowls are loaded with calories... maybe it's because I always fall prey to their awesome Wisconsin Mac & Cheese). 

Or, you can save yourself some cash and make your own healthier pasta dish at home for around 400 calories. Win.

CREDIT

This dish is living proof that cooking is about 80% presentation (mind you 4 out of 5 statistics are made up on the spot... and 4 out of 5 dentists would recommend Colgate toothpaste). While I didn't really do anything "special" with this dish, presentation CAN change the way that someone perceives what they are eating. My family almost always used to make simple spaghetti, put beef in a pan, add sauce, top it over spaghetti, and put a veggie on the side of the plate. If you grew up in any American household that ate pasta, you know what I'm talking about (if not, look to your right).

But when you cook healthier spaghetti (Barilla Plus offers versions with a bit more protein from lentils, beans, etc), use no sugar-added sauce, substitute the meat for ground turkey, and add some veggies (and mix it all together in a bowl) you get a whole new ball game. The dinner magically becomes healthier for you and looks a bit more fancy in the process. Not only does what you're eating LOOK good, but it TASTES good, too!

ZUCCHINI PASTA BOWL

Servings: Depends on amount of pasta made (assume about 2 oz/person)... 1 bowl = 1 person

Nutritional Information:

WW Points Plus: 9+ per bowl 

(1 c cooked pasta, 1/2 cup sauce, 2 oz ground turkey, cup of zucchini, 2.5 TBSP Parmesan cheese)

Ingredients:

• Barilla Plus Spaghetti
• Light Ragu (No-Sugar Added) Pasta Sauce
• Lean Ground Turkey
• Zucchini (I used three)
• Parmesan cheese

Directions:

1. Boil water and cook pasta according to package directions.
2. Heat ground turkey on the stove until brown, adding sauce when cooked (I actually kept them separate for measuring purposes so I knew the portions of what I was eating).
3. Cut up zucchini and cook over the stove until tender.
4. Add 1 cup of pasta, 1/2 cup of sauce, about 2 oz of meat, and 1 cup of zucchini to a small bowl. Top with some Parmesan cheese and stir.
5. Done! As my piano teacher used to say, "easy as cake." Okay, not really... but did some one say cake? Hmmm... sounds like it's time for some Almond Cupcakes. Enjoy!

Cheesy Lasagna Roll-Ups

While I'm sure it probably would've been easier to just pop a WW lasagna meal in the microwave, there's just something wonderful about a homemade dinner. The kind NOT from a box. Despite the fact this meal has its dry pasta come from a box, that's about it. Otherwise, it's that delicious, fresh, real-deal feeling of pasta that hasn't been sitting in your local grocery store's freezer for... well, who knows how long.

While I was originally planning on using real garlic, onion, diced tomatoes and olive oil for this recipe (much similar to my Baked Turkey Penne recipe), I decided against it and to just go ahead and use sauce instead. That recipe was a dud in my eyes, much in contrast to my fabulous Cheesy Chicken Stuffed Shells recipe. So this meal is basically the same as that one, although with subtle changes. Eh, guess it's that variation on a theme again... At any rate, this meal was just as fantastic as its predecessor. Enjoy!

CHEESY LASAGNA ROLL-UPS

Servings: 2 noodles/person

Nutritional Information:

WW Points Plus: 5+ per lasagna roll-up

Ingredients:

• About 8 lasagna noodles
• 1 cup pasta sauce
• 1 large egg white, gently beaten
• 1 c fat free ricotta cheese
• 8 oz extra lean ground turkey
• 2 tsp garlic powder
• 1/2 tsp oregano
• 1/2 tsp basil
• 3/4 c WW Italian blend cheese
• 1/4 c grated parmesan cheese

Directions:

1. Preheat oven to 350° F.
2. Cook lasagna noodles in boiling water according to the box directions. Rinse with cool water and set aside.
3. Heat the lean ground turkey on the stove until fully cooked/begins to brown (as much as extra lean gets).
4. Lightly spray a 9 x 13 pan with cooking spray and coat the bottom of the pan with a few spoonfuls of the pasta sauce.
5. In a separate bowl, combine beaten egg whites, ricotta, spices, 1/4 of the Italian cheese, and 2 TBSP of parmesan cheese.
6. Cover each lasagna noodle with the mixture and meat and place finished noodles in the baking dish over the sauce.
7. Spread remaining sauce on the top of the noodles and sprinkle with remaining cheese.
8. Bake until the cheese begins to melt (not too long, you don't want burnt cheese) and enjoy!

Seriously, who would want something frozen when they can have something FRESH?

Baked Turkey Penne

Alright, so normally as a quick and easy dinner my family will throw pasta in a boiling pot, cook it until al dente, brown some lean meat in a pan on the stove, add some pasta sauce, put it all on a plate, top it with cheese and presto! dinner a la carte. While I found a recipe for "Baked Beef Ziti," I figured I could put my own spin on things and make "Baked Turkey Penne," mixing up the routine a little bit. 

I'm not quite sure if it was the large pan, the excess liquid, the fact I hate using spices, or that there wasn't enough cheese, but this recipe was awful (in my opinion, my mother somehow liked it and said she would eat it again, perhaps she was being nice). It has a pretty good basis, though, so it may just need some simple revisions in the future should I choose to make it again. But in the meantime, my verdict is that this turned out as what we in music might call a deceptive cadence... or "a chord progression that seems to lead to resolving itself on the final chord, but actually does not." You think it's going to turn out all wonderfully, but in the end, you are surprisingly deceived. You're not entirely disappointed with the outcome, but your expectations aren't exactly met.

BAKED TURKEY PENNE

Servings: 4

Nutritional Information:

WW Points Plus: 10+ for 1/4 dish, 7+ for 1/6 dish

                                                             

Ingredients:

• 6-8 oz Barilla Plus Penne
• 1 tsp olive oil
• 1 clove garlic, minced
• 1/2 pound lean ground turkey
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup shredded part-skim mozzarella cheese
• Optional spices:
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp salt/pepper

* Ingredient Substitutions: lean ground beef for turkey, parmesan/cheddar cheese for mozzarella, whole wheat penne, etc. 

Directions:

1.     Preheat oven to 350° F.

2.     Cook pasta according to package directions; drain and set aside.

3.     While pasta is cooking, heat oil in a saucepan over medium heat, adding garlic and sautéing. Add turkey and cook until browned, breaking up meat as it cooks.

4.     Add spices and stir to coat turkey. Cook until herbs become fragrant or until the meat is well blended. Add tomatoes and let cook a little more.

5.     Alternate layering turkey-tomato mixture with cooked pasta into a 2-quart casserole dish, topping each layer and the top of the dish with mozzarella cheese. Bake until cheese is golden and bubbly, for about 20-30 minutes. Divide into 4 pieces and serve. 

Tomato, Avocado, Provolone, Turkey Paninis

So here goes, my first post about my latest cooking endeavor. Last night, we kept things fairly simple and (with the help of my Nana's panini maker) had nice, homemade sandwiches for dinner. They turned out wonderfully and were quite delicious if I do say so myself. While they would probably be better on a lunch menu instead of for dinner, they were pretty quick and easy to make for a filling meal. It's not a complex recipe, either (see below)... Enjoy!

TOMATO, AVOCADO, PROVOLONE, and TURKEY PANINIS

Weight Watcher Points Plus:
Light bread, 1 cheese slice, 2 oz. turkey, 1/4 avocado, tomato = 6+
Artisan bread, 1 cheese slice, 4 oz. turkey, 1/4 avocado, tomato = 11+

* Bread may be substituted for less points to lighten the dinner, and more veggies may be added to bulk up the sandwich without adding points *

Ingredients:

• Artisan bread (or any bread of your choosing, really)
• Reduced-fat provolone cheese slices
• Low sodium deli turkey
• Avocado, sliced
• Tomato, sliced
• Optional sides: 
• Soup
• Chips
• Carrots/other vegetables
• Fruit cups
• Pickles

Directions:

1. Place all ingredients between two bread slices.

2. Put sandwich in panini maker and cook until slightly golden brown or until cheese starts to melt.

3. Garnish with a pickle, fruit, soup or any other optional side.

4. Eat and enjoy!