Monday, March 26, 2012

Stuffed Shells Bolognese By Michael Rodgers

Stuffed Shells Bolognese
By  Michael Rodgers

12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
3 Tbsp Vegetable Oil
1 1/2 Cup Spanish Onions, Diced 3/8”
3/4 Cup Carrots, Diced 3/8”
3/4 Cup Celery, diced using 3/8”
3 cloves of garlic, minced
2 lb. Ground Beef
1/2 Cup Heavy Cream
1/2 Cup Tomatoes, diced 3/8”
1/3 Cup Fresh Spinach, chopped 1” pieces
1/3 Cup Asiago Cheese
3 Cups Tomato Cream Sauce, see recipe
3 Tbsp Basil, finely chopped
1 1/2 Parsely, finely chopped
6 Tbsp Asiago Cheese
3 Tbsp Mozzarella Cheese
Tomato Cream Sauce:
2 Tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 Tbsp dried basil leaves
3/4 tsp sugar
1/4 tsp dried oregano
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup heavy cream
1 Tbsp butter
Cooking Instructions:
1. Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don’t stick together and allow to cool.
Bolognese Filling:
1. In a large saute pan, heat vegetable oil and add the ground beef & sauté for approximately 5 minutes, as it begins to brown, add the carrots, onions, and celery, garlic and continue to cook for another 10 – 12 minutes until the meat is slightly caramelized and browned, broken into small pieces.
2. Turn the heat off and drain the excess fat.
3. Add the heavy cream and diced tomatoes and mix thoroughly.
4. Fold in the fresh spinach and the Asiago cheese.
Stuffing Procedures:
1. Using the cooked Jumbo Shells, place approximately 1 oz of filling inside of each shell, once the filling is inside the shell slightly compress the shell with your hand to distribute the filling evenly throughout the shell and place (open side up) into a 12″ x 9″ baking dish.
Tomato Cream Sauce:
1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn’t burn.
2. Add tomatoes, basil, sugar, oregano, salt and pepper.
3. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates.
4. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
1. Pre-heat the oven to 350 degrees.
2. Pour tomato cream sauce, basil and parsely evenly over the front half of the shells and the remaining sauce into the center of the baking dish. Top evenly with the Asiago cheese and mozzarella.
3. Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

Heart-Shaped Chocolate Chip Banana Pancakes | Skinnytaste

Heart-Shaped Chocolate Chip Banana Pancakes | Skinnytaste

Delicious Low Fat Healthy Recipes From My Family To Yours. All recipes include calories and Weight Watchers Points.

Chicken Pesto Genovese Recipe By Jeff Mann

Chicken Pesto Genovese Recipe

by Jeff Mann - Dallas, TX | Written on February 29, 2012
Visit MAGGIANOS.COM for more information

2 Tbsp Vegetable Oil
2 pieces Chicken Scallopine, thinly pounded
1 Egg
2 Tbsp Seasoned Flour
4 Tbsp Parmesan Cheese, grated
6 oz Spaghetti Portion, cooked al dente
1 Tbsp Butter
Garlic clove minced
¼ Cup Green Beans, blanched
¼ Cup Red Potatoes, blanched & diced ½”
1 Tbsp Sun-Dried Tomatoes
2 oz Chicken Stock
3 Tbsp Pesto, see recipe
2 Tbsp Black Olive Tapenade, see recipe
1 Tbsp Grated Asiago
¼ tsp Pine Nuts, toasted
⅛ tsp Julienne Basil

Cooking Instructions: 1. Dredge the chicken scallopine in the eggs and then into the blend of Parmesan cheese and seasoned flour.
2. In a large sauté pan (or griddle), heat vegetable oil and cook chicken for approximately 2 minutes until golden brown on 1 side, flip, and cook for another 2-3 minutes or until an internal temperature 165° (chicken) is reached.
3. In 10” sauté pan, heat the butter and garlic, until lighted browned.
4. Add the green beans, sun-dried tomatoes and crispy red potatoes and sauté.
5. While the green beans and potatoes are warming, add the chicken stock to the green bean potato mixture then add the spaghetti then add pesto and toss all of the ingredients and place onto the center of the plate.

¼ Cup Pine Nuts
1 ½ Tbsp Garlic, chopped (4-5 cloves)
2 ½ Cups Fresh Basil Leaves, packed
¼ Cup Fresh Spinach Leaves
½ tsp Kosher salt
½ tsp Black Pepper, freshly ground
¾ Cups Olive Oil
½ Cup Parmesan, grated

Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, spinach, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Black Olive Tapenade:
4 Tbsp Kalamata Olives, Rough Chopped 1/8”
3 Tbsp Calabrian Roasted Peppers, Finely Chopped
2 Tbsp Roasted Red Onions, Finely Chopped 1/8”
1 Clove, Roasted Garlic,
3 Tbsp Olive Oil
Dash, Balsamic Vinegar

Finely chop all Kalamata olives, roasted red pepper, roasted red onions and garlic until 1/8”.
Place all ingredients in a mixing bowl and blend thoroughly using a rubber spatula.

Light Buttermilk Ranch Dressing

Light Buttermilk Ranch Dressing
By : Joy Bauer
If you prefer creamy dressings, try my Light Buttermilk Ranch. It's my take on a very popular classic, and so much lower in salt!
This creamy, zesty ranch dressing has a fraction of the calories, fat and sodium of store-bought brands. It's super thick, so it works as both a salad topper and a yummy dip for veggies. For a thinner, pourable dressing, just add more buttermilk.

... INGREDIENTS• 1/2 cup(s) sour cream, nonfat
• 2 tablespoon mayonnaise, reduced-fat
• 2 tablespoon buttermilk, fat-free, or low-fat
• 1 tablespoon lemon, juice, fresh
• 1/4 teaspoon pepper, black ground
• 3/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 scallion(s) (green onions), white and green parts, finely chopped
• 1 tablespoon parsley, fresh, finely chopped
Combine all ingredients in a medium mixing bowl and stir well to combine.
Serving size: 2 tablespoons

Amount Per Serving
Calories: 22
Total Fat: 0.5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 45 mg
Total Carbohydrate: 4 g
Dietary Fiber: 0 g
Protein: 1 g

corned beef and cabbage

corned beef and cabbage

For St. Patrick's Day or any cold winter day, this recipe for classic Corned Beef and Cabbage in the crockpot is delicious and super easy too. If you want to cook your corned beef the traditional way, see Classic Corned Beef. And don't forget to check out Start With ... Corned Beef for ways to use the yummy leftovers.

Crockpot Corned Beef and Cabbage

By Linda Larsen, Guide

Prep Time: 25 minutes

Cook Time: 11 hours

Total Time: 11 hours, 25 minutes

Yield: 8 servings

•6 carrots, cut into chunks
•2 onions, chopped
•2-3 lb. corned beef brisket with seasoning packet
•12 oz. can beer (non alcoholic is fine)
•2 Tbsp. yellow mustard
•1/4 cup brown sugar
•1 cup water
•8 wedges cabbage


In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 10-12 hours.
Remove corned beef from crockpot and cover with foil, then put into 200 degrees F oven to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side; I myself prefer honey mustard.

If you have a newer, hotter cooking crockpot you might want to check it after 8 or 9 hours. Although, with this much liquid, there shouldn't be much problem with anything burning.

HG's Por Qué No? Mexi Pizza

HG's Por Qué No? Mexi Pizza
From : Hungry Girl Inc

When it comes to super-caloric fast-food items, we're often left asking, POR QUÉ? (That's Spanish for "WHY?") But one bite of our new guilt-free swap, and "Why not?" becomes the more appropriate question -- hence the name of our recipe. Just chew it!

... Ingredients:
Two 6-inch corn tortillas
1/3 cup frozen ground-beef-style soy crumbles (like the kinds by Boca and Morningstar Farms)
1/2 tsp. taco seasoning mix
2 tbsp. fat-free refried beans
2 tbsp. taco sauce
3 tbsp. shredded reduced-fat Mexican-blend cheese
1/4 cup chopped tomato

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.

Lay tortillas on the baking sheet, side by side, and bake for 6 minutes. Flip tortillas. Bake until crispy, about 6 more minutes. Leave oven on.

Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Add soy crumbles and sprinkle with 1/4 tsp. taco seasoning. Cook and stir until hot and well mixed, about 2 minutes.

Spread 1 tortilla with refried beans. Top with seasoned soy crumbles, followed by the other tortilla.

In a small bowl, mix taco sauce with remaining 1/4 tsp. taco seasoning. Spread the top tortilla with seasoned sauce, and sprinkle with cheese and tomato.

Bake until sauce is hot and cheese has melted, about 3 minutes. Eat up!


Calories: 254
Fat: 6.5g
Sodium: 803mg
Carbs: 34.5g
Fiber: 6.5g
Sugars: 3.5g
Protein: 16.5g

PointsPlus® value 6*