This was a delicious and creamy pasta dish, without the added fat and calories of cream.
8 oz. pasta (penne or linguine)
4 cups chopped Swiss chard leaves
1 c. diced Italian sausage
1/2 c. finely chopped shallot
2 T. butter
1 T. chopped fresh sage
2 T. flour
2 c. nonfat milk
1 c. grated Pecorino cheese
Red pepper flakes for garnish
Cook pasta according to directions.
While the pasta is cooking, heat some olive oil in a pan. Add the chard and cook until wilted. Set aside.
In the same pan, melt the butter and saute the shallot. Add the sausage and cook until the sausage is cooked. Add the sage and sprinkle the pan with the flour. Cook for about a minute, making sure the flour is all incorporated. Whisk in the milk and cook until it begins to thicken. Return the chard to the pan and mix well.
Add the cheese and cook some more until the cheese melts and the sauce is nice and thick.
When the pasta is done, add it to the pan with the sauce. If the sauce is a bit thick, thin with some of the pasta water. Mix it well and serve hot with more cheese on top.
Another one sheet meal that was healthy and delicious!
1 fennel bulb, cored and sliced into thin slices
1 red pepper, sliced
1 green pepper, sliced
1/2 c. yellow onion, diced
1 T. garlic, minced
1 T. balsamic vinegar
2 t. Dijon mustard
Red pepper flakes
3/4 lb. cooked Italian sausage, cut into slices
3 T. Parmesan cheese, grated
Preheat the oven to 425.
Combine the fennel, peppers, onion and garlic in a large bowl. In another small bowl, combine 4 t. olive oil, vinegar, mustard, salt, pepper, and red pepper flakes. Stir well. Pour this mixture into the vegetable bowl and mix well. Add the sausage and stir to combine. Lay this out on a sheet pan in a single layer.
Roast, covered, for 15 minutes. Uncover and roast for another 10 minutes. Remove from the oven and sprinkle evenly with the Parmesan cheese. Return to the oven for another 5 minutes, making sure the vegetables are soft and slightly brown.
This was absolutely delicious. I prepped it a day ahead of time and the flavors melded together wonderfully.
4 boneless and skinless chicken thighs
Balsamic glaze (from Trader Joe’s)
1 t. Fresh thyme, minced
1 clove garlic, minced
1 head of cauliflower, cut into florets
2 medium shallots, sliced thin
16 Kalamata olives, sliced
Fresh parsley for garnish
Preheat the oven to 450.
Place the chicken in a Ziploc bag. Season with some salt and pepper. Add the balsamic glaze, thume, and garlic. Mix well and allow to marinate for awhile.
Combine the cauliflower and shallots in a large sheet pan. Toss with 4 t. olive oil, salt and pepper. Spread the vegetables out in a single layer. Bake until the cauliflower starts to brown (about 25 min).
Remove pan from the oven. Toss the vegetables. Clear 4 spaces on the pan. Add the chicken, making sure each piece has contact with the pan. Return the pan to the oven and cook until the chicken is done and the cauliflower are tender (about 20 min).
Remove from the oven. Toss in the olives. Grate some lemon zest over the pan. Squeeze the lemon juice to taste. Toss altogether. Sprinkle parsley over the top.
If you’re following Weight Watchers, this was 6 Smart Points.
This was so delicious – exactly the kind of flavors that I grew up with.
Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too
3 cloves of garlic, minced
3 T. tomato paste
Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.
Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.
This is a great filling for raviolis, cannelloni, etc. It’s nice and moist and very tasty.
1 lb. ground beef
1/2 onion, finely chopped
2 cloves garlic, minced
1 bag baby spinach
1/3 c. beshamel sauce
Grated parmesan cheese
Salt & Pepper to taste
Chop the spinach in a food processor and set aside.
Saute the onion and garlic in some olive oil until tender. Add the meat, spinach, egg, parmesan cheese, salt and pepper.
Cook until the meat is done. Add in the beschamel sauce and combine well.
A lot of people say they have trouble getting a beschamel, but with this method, I’ve never had a problem.
1 cube butter
1 T. flour
1 c. milk
Salt and pepper to taste
Cheese (optional) – Parmesan, Monterey jack, mozzarella, or anything the melts well
Melt the butter slowly in a saucepan. Add the flour and whisk until smooth and incorporated. Cook the sauce on low heat for a few minutes, always whisking.
Add the milk and continue stirring until it begins to thicken. Season with salt and pepper. Voila! Done!
This was absolutely delicious and perfect for the pizza oven.
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 onion, sliced
3 cloves garlic, minced
1 pork tenderloin, butterflied and pounded flat
1 1/2 c. spinach leaves
1/3 c. shredded mozzarella
Preheat oven to 350.
Saute the peppers and onions in some olive oil. Add the garlic and cook until the peppers are tender. Season with salt and pepper.
Season the pork tenderloin with salt and pepper on both sides.
Lay the spinach leaves evenly over the pork.
Top with the pepper mixture.
Add the mozzarella cheese.
Roll up the pork tightly. Skewer the roll with toothpicks about 1 1/2 inches apart so the roll will hold its shape.
Slice between the toothpicks to create individual pork rolls.
Heat a pan and place some olive oil. Sear the pork rolls until browned, about 2 minutes per side.
Transfer the skillet to the oven and bake for 10-15 minutes, or until done.
Let the steak rest before removing the toothpicks.