Wendy Townley's Three CheeseMac & Cheese

Since I began taking cooking seriously last year, I have continuously hunted for the perfect recipe for macaroni and cheese. As a kid I transitioned from the Kraft boxed variety to frozen Stouffer’s dinners. Each style of macaroni and cheese was tastier than the last, and left me wanting more. When I discovered hearty and creamy macaroni and cheese side dishes and entrees on restaurant menus, I was left speechless. Who knew so many fantastic extras and embellishments could make one of my favorite comfort foods even more perfect (and worth every penny).

On a recent Friday night, I stumbled upon a delicious, easy, and affordable macaroni and cheese recipe that is a little bit comfort, a little bit gourmet. Feel free to switch up the cheese flavors with those in your fridge (or those on sale). On my next attempt, I plan to swap out the havarti for a little smoked gouda.

Three Cheese Macaroni and Cheese

8 ounce package small pasta shells (or your favorite pasta shape)
Salt and black pepper to taste
A pinch of garlic salt
3 tablespoons of butter
2 cans condensed cream of cheddar cheese soup
1/3 cup shredded havarti cheese
1/4 cup grated parmesan cheese
1 cup shredded white cheddar cheese
1/2 cup shredded white cheddar cheese (for topping)

Boil the pasta in slightly salted water and drain. Return the pasta to a mixing bowl or casserole dish. Season with salt, pepper, and garlic salt. Add the butter until melted. Add the cheddar cheese soup, using anywhere between 1 and 1/2 cans, or two whole cans. Add the havarti cheese, parmesan cheese, and white cheddar cheese. Mix well.

Bake for 20 minutes in a 350-degree oven. Top the dish with the 1/2 cup shredded white cheddar cheese, and bake for an addition 5 to 7 minutes. Allow dish to cool slightly, and serve to a hungry crowd. Or just yourself; no one will judge you. Promise.

Tortellini Pizza Bake

Ingredients

1 (19 oz) package frozen Grand Selections cheese tortellini

2 (15 oz each) cans Hy-Vee pizza sauce

127318

1 (6 oz) pkg Canadian-style bacon, optional

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1 (6.5 oz) can Hy-Vee mushrooms stems & pieces, drained

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1 (3.8 oz) can Hy-Vee sliced ripe olives, drained

1/2 cup Hy-Vee shredded Italian-blend cheese

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Preparation

Preheat oven to 350 degrees.

Combine frozen tortellini, Canadian-style bacon, pizza sauce, mushrooms and olives in an ungreased 2-quart casserole dish. Cover.

Bake 40 minutes, stirring halfway through, or until tortellini is tender. Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted.

Yield

Serves 6 (1 cup each).

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.

Serving Size: 1
Number of Servings: Serves 6 (1 cup each).

Amount Per Serving:
Calories: 360
Calories from Fat: 99

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Amount per Serving

% Daily Value*

Amount per Serving

% Daily Value*

Total Fat 11g

16%

Carbohydrates 50g

16%

Dietary Fiber 7g

28%

Saturated Fat 4g

20%

Calories 360kcal

18%

Cholesterol 30mg

10%

Protein 17g

28%

Sodium 990mg

41%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

SOURCE: Hyvee.com

Creamy Orzo with Ham and Peas

serves: 6-8

1 lb. orzo
2 T. olive oil
1/4 cup onion, finely chopped
1 garlic clove, minced
1 lb ham, cubed
1 cup frozen peas, thawed
1 1/4 cups half-and-half
3/4 cup Parmesan cheese
salt and pepper to taste

Directions: Cook orzo according to package directions; drain, reserving 1 cup of liquid. Meanwhile in skillet heat oil over medium heat. Add the onion and garlic; saute until tender (about 2 minutes). Add the ham and cook until heated through. Stir in the half-and-half and peas. Add the orzo and Parmesan and toss to coat. Stir in some of the reserved liquid, until pasta is desired consistency. Season with salt and pepper. Serve!

SOURCE: http://mapleberrydesigns.com/blog/?p=986

Vegetable Lasagna Recipe

Vegetable Lasagna Recipe

Ingredients 8 oz package lasagna noodles (gluten free) 2-3 medium tomatoes, diced small 8 oz can tomato sauce 6 oz can tomato paste 1 medium green pepper, seeded and diced fine. 2 small or 1 large yellow onion, diced small 1/2 tsp. rosemary 1 tsp. oregano 1/2 tsp. thyme. 1/2 tsp. basil 3 tsp. Italian seasoning mix 1/2 lb. fresh sliced mushrooms 1 medium broccoli bunch, washed and broken into small florets 1 large green zucchini, sliced thinly 1/4 cup fresh basil washed and chopped well 2 eggs slightly beaten 1 cup ricotta cheese, use lowfat if you like (dairy free and soy free) Cooking Instructions Cook noodles according to directions on package. If your using the short-cut no cook noodles set aside. Combine chopped tomatoes, tomato sauce, tomato paste, chopped green pepper, half of the diced yellow onions, rosemary, oregano, thyme and dry basil in saucepan. Gently bring to a low boil, stir frequently while simmering covered for about 10 minutes. Combine the sliced mushrooms, broccoli florets, diced red peppers, the other half of the diced yellow onions, thinly sliced zucchini and Italian seasoning mix. Toss gently. In another bowl, mix fresh basil with the eggs and ricotta cheese. Spread a small amount of the sauce mixture on the bottom of a 9x13 baking dish. Layer half the noodles, vegetables, sauce and ricotta cheese mixture. Repeat. Bake in a preheated 375 degree oven for about 20-25 minutes, or until sauce is bubbly. Carefully remove from oven and let sit about 5 minutes before serving. by JollyCook | a Healthy Choice Recipe

Chicken Manicotti with Red Pepper Cream Sauce

Chicken Manicotti with Red Pepper Cream Sauce

Source of Recipe: Carol - at Barbo's Diet Kitchen

Makes 6 servings.

12 manicotti or 18 conchiglioni (jumbo shells)
8-ounce package reduced-fat cream cheese (Neufchatel), cut up
3/4 cup fat-free milk
1/2 of a 7-oz. jar roasted red sweet peppers (about 1/2 cup), drained
    and chopped or one 4-oz. jar diced pimiento, drained
3 tablespoons grated Parmesan cheese
9-ounce package (2 cups) frozen diced cooked chicken, thawed
10-ounce package frozen chopped broccoli, thawed and drained
2 tablespoons thinly sliced green onion
1/4 teaspoon ground black pepper

    Cook pasta according to package directions. Rinse with cold
water; drain well. Meanwhile, for sauce, in a heavy small
saucepan stir cream cheese and 1/4 cup of the milk over medium-low
heat until smooth. Stir in remaining milk. Stir in sweet peppers or
pimiento and Parmesan cheese; heat through.

    For filling:
    In a large bowl stir together 3/4 cup of the sauce (set remaining
sauce aside), the chicken, broccoli, onion, and black pepper.

    Using a small spoon, stuff each manicotti with about 1/4 cup of
 the filling or each conchiglioni with 2 to 3 tablespoons filling.
Place in a 3-quart rectangular baking dish. Bake, covered, in a 350º
oven for 30 minutes or until heated through.

    To serve:
    Cook and stir remaining sauce over low heat until heated
through. Place 2 manicotti or 3 shells on each serving plate.
Spoon sauce over shells.

One serving (2 manacotti or 3 shells w/sauce) equals: calories:
318 , total fat: 14 gm, cholesterol: 76mg, sodium: 291mg ,
carbohydrate: 24g , fiber: 1g , protein: 23g ,

Exchanges: 1.5 starch,1 vegetables,2.5 lean meat,1 fat


WW Pts: 7

Core Pot of Pizza 6-8 hours

Core Pot of Pizza

8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce  (or you can use
salsa)
1 teaspoon Italian Seasoning
3 cups cooked whole wheat noodles, rinsed and drained
1/4 cup shredded fat free or soy Cheddar cheese
1/4 cup shredded fat free or soy Mozzarella cheese

In a large skillet, sprayed with olive-oil-flavored cooking spray,
brown meat, onion and green pepper. Stir in mushrooms, tomato sauce,
Italian seasoning. Pour mixture into a slow cooker
sprayed with butter-flavored cooking spray. Spread noodles over meat
mixture. Layer cheddar and mozzarella cheeses evenly over the top.
Cover and cook on LOW for 6-8 hours/ Mix well before serving
Serves 6 (1 cup

Tastes Like Lasagna Soup

Tastes Like Lasagna Soup

• 1 lb ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon thyme
• 1 Tablespoon firmly packed brown sugar
• 1 (32 ounce) box chicken broth or 4 cups
• 2 (14.5 ounce) can petite diced tomatoes
• 2 (8 ounce) can tomato sauce
• 2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 2 cups radiadori or radiatore pasta, uncooked ( or any other shaped pasta will do) (I use gluten free)
  
• heaping 1/2 cup of grated parmesan cheese
• 2 cup shredded mozzarella cheese
• garlic croutons, optional

In a large Dutch oven, combine ground beef, onion, bell pepper and garlic. Cook over medium heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil, then reduce heat and simmer 20 minutes. In the meantime, cook pasta according to package directions in a separate pan. Drain.

Add cooked pasta to soup and stir in Parmesan cheese.

Top each bowl of soup with shredded mozzarella soup and croutons, if desired.

SOURCE: http://realmomkitchen.com/3852/tastes-like-lasagna-soup/

Ravioli & Vegetable Soup

• 1 tablespoon extra-virgin olive oil
• 2 cups frozen bell pepper and onion mix, thawed and diced
• 2 cloves garlic, minced
• 1/4 teaspoon crushed crushed red pepper, or to taste (optional)
• 1 28-ounce can crushed tomatoes, preferably fire-roasted
• 1 15-ounce can vegetable broth or reduced-sodium chicken broth
• 1 1/2 cups hot water
• 1 teaspoon dried basil or marjoram
• 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
• 2 cups diced zucchini, (about 2 medium)
• Freshly ground pepper to taste

Preparation

1. Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

Nutrition

Per serving: 264 calories; 9 g fat (3 g sat, 3 g mono); 28 mg cholesterol; 38 g carbohydrates; 11 g protein; 8 g fiber; 763 mg sodium; 762 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (40% dv), Iron (21% dv), Calcium (16% dv).

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 fat

Beer Stroganoff

Beef Stroganoff


Please rate this recipe.
Ingredients
1-1/4 lbs flank, strip, rib eye, skirt or lean sirloin steak

1-1/2 tbsp canola oil

1 medium onion, chopped (about 2 cups)

1 lb mushrooms, sliced (about 4 cups)

1-1/2 cups defatted chicken stock

4 tbsp tomato paste

2 tbsp Dijon mustard or more to taste

1/2 tsp Worcestershire sauce or more to taste

Salt and freshly ground black pepper to taste

2 tsp sugar, optional

2 tbsp heavy cream

1/4 cup chopped fresh parsley for garnish, optional


Preparation
Remove fat from meat and slice into thin strips about 1/4 inch thick. If using flank steak, slice across the grain. Place 1/2 tbsp oil in a nonstick skillet and brown a few slices at a time on high heat, adding more oil as needed. Do not overcook; the meat should be juicy and slightly rare. As soon as the meat is browned, remove from the pan. Continue to brown all meat slices in this manner. Add onions and sauté until transparent, about 10 minutes. If the pan seems too dry, add about 1/4 cup water to prevent burning.

Add mushrooms and cook for a few minutes. Pour in chicken stock. Add tomato paste, mustard, Worcestershire sauce and salt and pepper to taste. Mix thoroughly, scraping the bottom of the pan to incorporate all of the browned bits into the sauce. Cook for 5 to 6 minutes to reduce the sauce and slightly thicken it. Taste. You may need to add sugar and a little more Worcestershire sauce or mustard. There should be a delicate blend of flavors. Return meat to sauce and add cream. Cook for 2 to 3 minutes without boiling to rewarm meat. Taste for seasoning again.

To serve: Place cooked egg noodles on each plate and serve stroganoff over noodles. Sprinkle with parsley.

Yield
Serves 4
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 566 Calories from Fat: 250
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 27.76g
42%
Carbohydrates 36.94g
12%
Dietary Fiber 10.37g
41%
Saturated Fat 9.33g
46%
Calories 565.86kcal
28%
Cholesterol 83.89mg
27%
Protein 51.33g
85%
Sodium 588.44mg
24%
Calcium
2%
Iron
12%
Vitamin A
7%
Vitamin C
41%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Crockpot Spinach Lasagna 6 hours

1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles (I like tinkyada brown rice)
1 (11-ounce) container pesto (or by all means, make your own!)
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water

The Directions.

Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you're going to have to squish it down to make it all fit.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
Uncover, and let it sit for 10 to 15 minutes before serving.

The Verdict.

This recipe was a complete surprise. I was on the phone with my friend Danielle, and Adam walked in the door with 2 packages of pesto (I had asked him to pick up one, and it was buy 1 get 1 free). Instead of being a gracious wife, I began to whine about having too much pesto in the house to Danielle, and she told me to put it in lasagna.

She was right. I shouldn't have complained, life is good, lasagna rocks, it's fun to get the kids to eat spinach without them realizing it, and there are DEFINITELY worse things in the world than extra pesto.

Lesson learned.
Head held in shame.

Colorful Mac & Cheese

Ingredients

• 1-1/2 cups uncooked elbow macaroni
• 2 cups chopped zucchini
• 1/2 cup chopped onion
• 2 tablespoons canola oil
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 2 cups (8 ounces) part-skim shredded cheddar cheese
• 1/2 cup milk (I use reconstituted non-fat dry milk)
  
• 1/2 teaspoon dried basil
• 1/2 teaspoon prepared mustard

Directions

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, saute zucchini and onion in oil until tender. Stir in the tomatoes, soup, cheese, milk, basil and mustard.
• Cook, uncovered, over medium heat for 6-7 minutes or until cheese is melted, stirring often. Drain macaroni; toss with vegetable cheese sauce. Yield: 4 servings.

SPINACH AND TORTELLINI SOUP

SPINACH AND TORTELLINI SOUP

Yield: 6 servings (about 1 cup each)
Source: "1,001 Delicious Recipes for People with Diabetes"
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Print version: http://diabeticgourmet.com/recipes/html/488.shtml

INGREDIENTS

- Vegetable cooking spray
- 2 cups sliced carrots
- 1/4 cup sliced green onions and tops
- 2 cloves garlic, minced
- 1 teaspoon dried basil leaves
- 2 cans (15 ounces each) reduced-sodium chicken broth
- 1-1/2 cups water
- 1 package (9 ounces) fresh low-fat tomato and cheese tortellini
- 3 cups torn spinach leaves
- 2-3 teaspoons lemon juice
- 1/8 - 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper

DIRECTIONS

Spray bottom of large saucepan with cooking spray; heat over
medium heat until hot. Saute carrots, green onions, garlic,
and basil until onions are tender, about 5 minutes.

Add chicken broth and water to saucepan; heat to boiling.
Reduce heat and simmer, covered, 10 minutes.

Heat broth mixture to boiling; stir in tortellini and spinach.
Reduce heat and simmer, uncovered, until tortellini are al
dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.

Nutritional Information Per Serving (about 1 cup each):
Calories: 170, Fat: 3.5 g, Saturated Fat: 1.6 g,
Cholesterol: 17.7 g, Sodium: 177, Protein: 8.6 g,
Carbohydrate: 26.9 g
Diabetic Exchanges: 1 Vegetable, 1-1/2 Bread, 1/2 Fat

Bobbi's Veggie Alfredo

1 package of spinach pasta or tri-colored pasta
1 pkg frozen sugar snap peas
1 pkg frozen carrots
1 pkg red, yellow and green pepper/onion mix
2 cans water chestnuts, drained and rinsed
1/2 bag frozen green beans
1/2 bag frozen broccoli
2 jars garlic herb light Alfredo Sauce
1 c. fat free plain yogurt

Boil pasta as directed, about 5-7 minutes prior to pasta reaching desired tenderness, add the veggies. When just tender-crisp, drain pasta and veggie mix. Toss with Alfredo sauce and yogurt.

This makes a lot! Could easily be halved

Recipe courtesy of

Bobbi Malcom Schoettle

Bowtie Pasta w/ Sun Dried Tomatoes

12 ounces bowtie pasta
10 pieces sun-dried tomatoes (not oil packed) You can use oil packed if that's all your store carries, just RINSE before using
3 cloves garlic, crushed
3 tbsp olive oil
1 c. fresh spinach leaves (large handful)
2 tbsp pine nuts (optional) I have used water chestnuts instead of pine nuts

Boil pasta according to package directions

Meanwhile, soak sundried tomatoes in boiling water for about 5 minutes. Remove and chop coarsely. (Omit this step if all you could find were oil-packed. In that case, rinse the pieces and chop)

Put olive oil in heated sauce pan, add garlic and pine nuts; cook until nuts start to brown (don't burn the garlic!). Add tomatoes and spinach, cook until spinach is just wilted.

Add drained pasta and mix thoroughly while still over heat.

Per Serving:

447 calories, 14 g fat, 13 g protein, 68 carbs, 3 g fiber, 0 mg cholesterol, 117 mg sodium

Exchanges: 4-1/2 grain, 0 lean mat, 0 vegetable, 2-1/2 fat

Nutritional info using water to saute vegetables:

358 calories, 4 g fat, 13 g protein, 68 carbs, 3 g fiber, 0 mg cholesterol, 117 mg sodium

Garden Style Ravioli

Garden-Style Ravioli

Total Time: 20 mins
Ingredients
9 ounce(s) ravioli, light cheese-filled
1 tablespoon olive oil
1 medium red sweet pepper(s)
1 medium green sweet pepper
1 medium carrot(s)
1 small onion(s)
2 clove(s) garlic, minced
1 medium tomato, chopped
1/4 cup(s) broth, reduced-sodium chicken
1 tablespoon tarragon, fresh
pepper(s), jalapeno
tarragon, fresh

Nutritional Info (per serving):

Calories: 278, Saturated Fat: 3g, Sodium: 379mg, Dietary Fiber:
2g, Total Fat: 9g, Carbs: 39g, Cholesterol: 26mg, Protein: 13g

Exchanges: Vegetable (Non-Starchy): 1.5 , Starch: 2 , Lean Meat:
0.5 , Fat: 1 , carb choices: 2.5
Preparation

1. Cook ravioli according to package directions, except omit
any oil or salt. Drain. Return pasta to hot pan.

2. Meanwhile, in a large nonstick skillet, heat oil over
medium-high heat. Add sweet peppers, carrot, onion, and
garlic; cook about 5 minutes or until vegetables are tender.
Stir in tomato, broth, and snipped or crushed tarragon or basil.
Cook and stir about 2 minutes more or until heated through.

3. Add vegetable mixture to the cooked ravioli; toss gently
to combine. If desired, garnish with jalapeño pepper and
tarragon or basil sprig.

Asparagus Ham Lasagna Casserole

SOURCE: The Strong Bones Healthy Exchanges Cookbook by Joanna Lund

1-1/2 c water
1 c. nonfat dry milk OR you can use fat free evap milk and omit the flour listed below
3 tbsp flour
1/4 c. finely chopped onion (I use the entire onion )
1/2 tsp dried minced garlic
1 tsp italian seasoning
2 c. mini lasagna noodles, rinsed and drained OR approx. 7 regular lasagna noodles
1 full cup diced 97% fat-free ham
1-3/4 c. (one 14.5 oz can) cut asparagus, rinsed and drained or use fresh
3/4 c. shredded reduced fat mozzarella cheese
1/4 c. grated fat free Parmesan cheese

Spray an 8 x 8 glass baking dish with cooking spray. In a covered jar, combine water, nonfat dry milk and flour and shake well to combine. (Skip this step if using evaporated milk). Pout mixture into glass measuring bowl. Add onion, garlic and italian seasoning. Mix well to combine. Cover with waxed paper.

Microwave on HIGH (100% power) for 3 minutes, stirring after every minute.

Spread 1/3 c of sauce in bottom of prepared dish. Layer half of the noodles over sauce. Sprinkle half of the ham and asparagus over noodles. Top with half of mozzarella cheese and half of remaining sauce. Repeat layers. Cover and microwave on BAKE (60% power) for 6 minutes, turning dish after 3 minutes (if microwave doesn't have a turntable). Sprinkle Parmesan cheese evenly over top.

Continue microwaving, uncovered, on BAKE for an additional 3 minutes. Place dish on wire rack and let set for minutes. Divide into 4 servings.

HINTS: 1-3/4 C. uncooked mini lasagna noodles usually cook to about 2 cups.

NOTES: I used chicken instead of ham and it tasted great. I used fresh asparagus.

NUTRITIONAL INFO: Each Serving contains

327 calories
7 g fat
26 gm protein
40 gm carbs
950 mg sodium (less if you use chicken)
376 mg calcium
4 gm fiber

Diabetic: 2-1/2 meat, 1 starch, 1 vegetable, 1 skim milk

Creamy Fettuccine with Brussels Sprouts & Mushrooms

From EatingWell: September/October 2009 — Subscribe Now!

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

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READER'S COMMENT:

"I add shrimp to it and it's fantastic!!!! Love this meal. The sherry just makes it divine! "

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6 servings, about 1 1/3 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Healthy weight | Heart healthy | High fiber | High calcium | View Complete Nutrition Guidelines»

Ingredients

• 12 ounces whole-wheat fettuccine
• 1 tablespoon extra-virgin olive oil
• 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
• 4 cups thinly sliced Brussels sprouts
• 1 tablespoon minced garlic
• 1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
• 2 cups low-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup finely shredded Asiago cheese, plus more for garnish

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• Mushroom & Butternut Squash Lasagna
• Spaghetti with Mushroom Bolognese
• Pasta with Mushroom-Thyme Ragu

Preparation

1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.

Tips & Notes

• Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.

Nutrition

Per serving: 385 calories; 10 g fat (4 g sat, 2 g mono); 22 mg cholesterol; 56 g carbohydrates; 19 g protein; 10 g fiber; 438 mg sodium; 467 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value), Calcium (28% dv), Magnesium (25% dv), Folate (19% dv), Iron (18% dv), Vitamin A (16% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 high fat meat, 1/2 fat

Monterey Spaghetti 6-8 hours hi, 3-4 hours low

Monterey Spaghetti

Source: Allrecipes.com

Healthy, wholesome and easy to prepare using a crock pot.

1/4	lb.	spaghetti, broken into pieces
1		egg
1	cup	sour cream
1/4	cup	grated Parmesan cheese
1/8	tsp.	crushed garlic
3	cups	shredded Monterey Jack cheese
1	package	frozen chopped spinach, thawed and drained (10 oz.)
1/2	can	French fried onions (6 oz.)

In a large pot with boiling salted water, cook spaghetti until al dente. Drain.

In a large bowl mix together the sour cream, grated Parmesan cheese, and minced garlic. After beating the egg in a small bowl, transfer to the large bowl and blend together. Transfer to a greased slow cooker.

Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onion to the slow cooker. Stir contents of slow cooker just until blended.

Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours.

In last 30 minutes of cooking, turn to high if cooking on low and add remainder of grated Monterey Jack cheese and French fried onion to top of casserole. Serve when cheese is melted.

Chicken Spaghetti

This is definitely going to be our Sunday dinner tomorrow.

This recipe comes from Cooking with Paula Deen Magazine, September/October issue

Chicken Spaghetti

Makes 10 to 12 servings
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 (14-ounce) can chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (4.25-ounce) can chopped black olives, drained
1 (4-ounce) jar sliced mushrooms, drained
1⁄2 cup sour cream
1 teaspoon salt
31⁄2 cups chopped cooked chicken
2 cups shredded Cheddar cheese
1 (16-ounce) package angel hair pasta, cooked according to package directions
3⁄4 cup panko (Japanese bread crumbs)
1 tablespoon butter, melted

Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray. In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.

Black Bean Pasta Cancun

Take a Cancun trip for two without leaving home! This easy pasta salad combines pasta, black beans and all the flavors of Cancun. From eatbetteramerica.

Prep Time:25 min

Start to Finish:25 min

makes:2 servings

2	cups uncooked radiatore (nugget) pasta (4 oz)
1	can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes with green chilies
1	cup Progresso® black beans (from 15-oz can), drained, rinsed
1/2	teaspoon grated lime peel
1/4	teaspoon ground cumin
1/4	bell pepper, cut into 2x1/4-inch strips
2	tablespoons fat-free sour cream
2	lime wedges
	Cilantro leaves, if desired

1.	Cook and drain pasta as directed on package, omitting salt.
2.	Meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Stir in pasta, beans, lime peel, cumin and bell pepper. Reduce heat to low; cover and cook 2 to 3 minutes, stirring occasionally, until hot. Garnish with sour cream, lime and cilantro. Squeeze lime over pasta.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 430 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 83g (Dietary Fiber 14g, Sugars 7g); Protein 18g % Daily Value*: Vitamin A 30%; Vitamin C 35%; Calcium 15%; Iron 25% Exchanges: 4 Starch; 1 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat Carbohydrate Choices: 5 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.