Herb Couscous

Simple couscous recipe:

Ingredients:

*1 cup plain couscous
*1 Tbsp olive oil
*1 small shallot, minced
*1 cup and 2 Tbsp chicken stock
*1 teas fresh thyme, chopped
*1 Tbsp fresh parsley, chopped

Directions:

1.  Heat olive oil over med-high heat, add shallots and saute 1 minute

2.  Add couscous and cook 1 minute, add chicken stock, bring to a boil, cover and remove from heat.

3.  Fluff cooked couscous with fork and add fresh chopped herbs.

ENJOY!!

Mexican Stuffed Shells

When I saw this recipe in the cookbook, I was a little reluctant.  It sounded strange.  I like your usual Stuffed Shells; mozzarella, ricotta, and Parmesan cheeses.  This one just sounded strange, but I was willing to take the risk and make them.

I WAS SO HAPPY I DID! VERY, VERY GOOD!!

Recipe from:  Taste of Home: Everyday Light Meals
(Yes, it seems that I cook a ton of recipes out of this cookbook.  When my mother-in-law passed away in February, I was lucky enough to receive all her 50+ cookbooks, so I'm picking one or two different ones a week and cook from them.  It's very neat because her handwriting is all throughout these books with recipes she's made and changed.  On the note of my mother-in-law, I have to say HAPPY BIRTHDAY CATHY!  Today would have been her 62nd Birthday, she is deeply loved and missed!)

Ingredients:

*24 uncooked jumbo pasta shells
*1 pound lean ground beef
*2 cups salsa
*1 can (8oz) tomato sauce
*1 cup frozen corn
*1/2 cup canned black beans, rinsed and drained
*1 cup (4oz) shredded reduced-fat Mexican cheese blend or cheddar cheese

TOPPINGS:
*8 Tbsp reduced-fat sour cream
*8 Tbsp salsa
*1/4 cup sliced ripe olives
*1/4 cup sliced green onions

Directions:

1. Cook pasta shells according to package directions; drain.

2. In a nonstick skillet, cook beef over medium heat until no longer pink; drain.  Stir in the salsa, tomato sauce, corn and beans.  Spoon into pasta shells.

3. Place in a 13x9 baking dish coated with nonstick cooking spray.  Sprinkle with cheese.  Cover and bake at 350 degrees for 25-30 minutes or until heated through.  Top with sour cream, salsa, olives and onions.

Creamy Noodles

These are amazing!!

Ingredients:

*8oz uncooked thin spaghetti
*3 garlic cloves, minced
*3 Tbsp butter, divided
*6oz fat-free cream cheese, cubed
*3 Tbsp reduced-fat sour cream
*3 Tbsp fat-free milk
*3/4 teas salt
*1/2 teas onion powder
*1/4 teas Cajun seasoning
*1/4 teas white pepper
*4-1/2 teas minced fresh parsley

Directions:

1. Cook the spaghetti according to package directions.

2. Meanwhile, in a saucepan, saute garlic in 1 Tbsp butter until tender.  Add the cream cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and remaining butter.

3. Cook and stir over low heat just until smooth (DO NOT BOIL).  Remove from heat.

4. Drain spaghetti; toss with cream sauce, sprinkle with parsley and serve immediately.

Weight Watchers: 5 POINTS
Serving Size: 1 Cup

Cheesy Pasta Lasagna

Using a different pasta then the usual lasagna noodles gives traditional lasagna a tantalizing twist and the kids love the shaped pasta!

Recipe from: Taste of Home-Everyday Light Meals

Ingredients:

*1 pound lean ground beef
*2 medium onions, chopped
*1 garlic clove, minced
*1 can (14oz) diced tomatoes
*1 jar (14oz) meatless spaghetti sauce
*1 can (4oz) mushrooms, undrained --I used 1/2 carton of fresh mushrooms
*8oz uncooked pasta (any type)
*2 cups reduced-fat sour cream
*11 slices reduced-fat provolone cheese
*1 cup shredded part-skim mozzarella cheese

Directions:

1. In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.  Stir in the tomatoes, spaghetti sauce and mushrooms.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes.  Meanwhile, cook pasta according to package directions; drain.

2. Place half of the pasta in an ungreased 13in x 9 in baking dish.  Top with half of the meat sauce, sour cream and provolone cheese.  Repeat layers.  Sprinkle with mozzarella cheese.

3. Cover and bake at 350 degrees for 35-40 minutes longer or until the cheese begins to brown.  Let stand for 10 minutes before cutting.

Mushroom Bolengese

The recipe calls for ground pork, although you could use ground turkey, chicken or even beef.  The ground pork was really good with the two different mushroom types.

 Ingredients:

*1/2 oz dried porcini mushrooms
*1 Cup boiling water
*1 Tbsp olive oil
*2 1/2 cups chopped onion
*3/4 teas kosher salt, divided
*1/2 teas freshly ground black pepper, divided
*1/2 pound ground pork
*8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
*1 Tbsp minced garlic
*2 Tbsp tomato paste
*1/2 cup white wine
*1 (14oz) can whole peeled tomatoes, undrained
*1/4 cup whole milk
*10 oz uncooked whole wheat pasta
*1 1/2 oz Parmigiano-Reggiano cheese, grated
*1/4 cup chopped fresh parsley

Directions:

1. Combine porcini mushrooms and boiling water in a bowl; cover and let stand 20 minutes or until soft.  Drain porchini's in a colander lined with a paper towel or cloth over a bowl, reserve liquid.  Rinse and chop the porchini mushrooms.

2. Heat olive oil in a dutch oven over med-high heat.  Add onion, 1/2 teas salt, 1/4 teas pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork.  Add cremini mushrooms, garlic, remaining 1/4 salt and pepper; cook 15 minutes or until liquid has evaporated. 

3. Add porchini mushrooms, cook 1 minutes.  Add tomato paste; cook 2 minutes, stirring constantly.  Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits.  Add tomatoes; bring to a boil.  Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary.  Stir in milk; cook 2 minutes.

4.  Cook pasta according to package directions, adding 1 Tbsp salt to cooking water.  Drain, toss pasta with sauce; top with cheese and parsley.

Penne with Vodka Sauce

The Weight Watcher's website has come through with some very impressive, healthy and delicious recipes lately.  The only thing I would do next time with this recipe is add some grilled chicken, but other than that it was perfect!

Recipe courtesy of:  WeightWatchers.com

Ingredients:

*1 Tbsp unsalted butter
*2 medium shallot(s), minced (about 1/2 cup)
*2 medium garlic clove(s), minced
*2 Tbsp parsley, fresh, minced
*1/2 tsp sea salt, or other coarse salt
*1/4 tsp black pepper, freshly ground
*3 Tbsp canned tomato paste
*2 oz vodka
*1/8 tsp table salt, or to taste (for cooking pasta)
*12 oz uncooked penne
*1/2 cup(s) heavy whipping cream
*20 leaves basil, fresh, cut into ribbons (chiffonade)

Directions:

*Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.

*Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

*Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.

(On a side note: Squeezable tomato paste is the way to go!  I recently came across it in Publix, and never again will purchase the canned stuff!  I seem to waste so much when buying the can because I usually only need a tablespoon or two, and it lasts a long time in the fridge.)