Pasta Alla "Not-Ka"

I first started making this dish last summer. It is absolutely delicious and so easy and quick to make. The recipe comes from a show that Lifetime aired last year called "Cook Yourself Thin" which is also available as a cook book. The purpose of the show/book is to take fattening foods and make a few changes to make them healthier while still tasting good. I've made a handful of the recipes, with this one being the best and likely only one that will make it to the blog. I made a few changes as well which further reduces the amount of calories and makes it healthier by using whole grain instead of white pasta. This meal has become a go to meal for us, in fact I'm about to heat up some leftovers for dinner. Enjoy!

Pasta Alla "Not-Ka"
Source: Cook Yourself Thin
Serves 4: 8oz
Calories per serving: 371 in the original recipe
Weight Watchers 7 points per servings (based off my changes that are in bold)

Ingredients:
1-2 teaspoons olive oil (I use extra virgin olive oil or canola oil)
3 cloves garlic (I used 1 T minced garlic)
1/2 cup chopped red onion (I use yellow or white onion)
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
Pinch red pepper flakes
8 ounces penne (I used Barilla’s whole grain)
1/4 cup heavy cream
6 tablespoons evaporated nonfat milk
1/3 cup grated Parmesan cheese (I’ve also used an equal amount of Romano cheese made with goat’s milk)
1/4 cup shredded fresh basil (I didn’t measure the basil, I think I pulled about 6 leaves off of our plant)
1/8 teaspoon black pepper

Directions:
1. Bring a large pot of salted water to a boil for the penne.
2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes.
3. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes.
4. Add the tomato, 1/2 teaspoon salt and the red pepper flakes.
5. Bring to a simmer, reduce the heat and simmer very gently 10 minutes.
6. Stir in the cream and evaporated milk and simmer 1 more minute.

7. Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.

8. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan. (I didn’t drizzle oil over it and I mixed all of the cheese in while cooking)

Stuffed Shells

I make these shells in large batches because they freeze and reheat well. In the past I have added soy beef crumbles to this recipe, (1 bag Morning Star Farms)

Stuffed Shells:

My Original Recipe

Filling:

7 oz spinach

1/4 c diced white onion

1 T garlic

1/2 tsp. white pepper

1 tsp. basil

2 tsp. oregano

2 tsp. Italian seasoning

1 T Parmesan cheese

1 T Romano cheese

8 oz mozzarella cheese

1 lb ricotta cheese

28-30 jumbo shells cooked to slightly firmer than al dente

1 jar pasta sauce (or homemade)

extra cheese to top pasta

Directions:

1. Bring water to a boil

2. Saute onion and garlic

3. Add spinach, basil, oregano, and Italian seasoning, cook thoroughly over medium heat

4. Cook shells to slightly firmer than al dente

5. Transfer cooked spinach to a large mixing bowl

6. Add cheeses to the spinach mixture

7. Stuff shells and place in a lightly greased 13x9 glass pan

8. Cover shells with tomato sauce

9. Top with mozzarella, Parmesan and Romano cheeses

10. Cover with foil and bake at 350 degrees for 45 minutes

Baked Macaroni and Cheese

I have to admit that overall I was disappointed in this macaroni, and I was hoping it would be excellent. In my opinion it has to much onion and not enough cheese. Therefore I am still looking for a go to mac and cheese recipe. Although it tasted much better after spending some time in the refrigerator (made it on a Thursday and had leftovers on Saturday). Oh well, better luck next time.

Baked Macaroni and Cheese

(Alton Brown)

Ingredients:

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

Directions:
Preheat oven to 350 degrees F.In a large pot of boiling, salted water cook the pasta to al dente.While the pasta is cooking, in a separate pot, melt the butter.
Whisk in the flour and mustard and keep it moving for about five minutes.
Make sure it's free of lumps.
Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg.
Stir in 3/4 of the cheese.
Season with salt and pepper.
Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Fettuccini Alfredo

Basic Egg Pasta:
4 large eggs (7/8 c)
1 T water
3 ½ c sifted all purpose flour
½ tsp salt

1. Place eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix 30 seconds.
2. Exchange flat beater for dough hook. Turn to speed 2 and knead for 2 minutes.
3. Remove dough from bowl and hand knead for 1-2 minutes.
4. Let dough rest for 20 minutes.
5. Divide dough into four pieces before processing with pasta sheet roller attachment.
Yeild: 1 ¼ pounds of dough
I normally half this recipe.

Alfredo Sauce:
1 1/2 c. heavy cream
5 Tbsp unsalted butter
12 tablespoons of Parmesan cheese
¼ tsp white pepper

1. In saucepan over medium high heat, bring the cream and butter to a boil.
2. Reduce the heat to low and simmer for about 2-3 minutes.
3. Add cheese and white pepper, whisk until smooth.

Chicken to go with the sauce:
2 chicken breasts cubed
1 T garlic
2 T sliced mushrooms
Adobo & Oregano to taste

Directions:
1. Spray skillet with Pam and heat to medium to medium high
2. Cook seasoned chicken thoroughly, turning chicken regularly
3. Add mushrooms and garlic and cook for about one minute

Vegetarian Alternative:
1 c frozen vegetarian chicken (I used the Quorn brand, cubed)
½ c fresh spinach (washed)
½ T garlic 1 T water
Adobo & Oregano to taste

Directions:
1. Spray skillet with Pam and heat to medium
2. Add Vegetarian chicken, seasoning, garlic and water to pan, cook 5-7 minutes
3. Add spinach, cook 2-3 minutes