Turkey Veggie Pasta

I've been trying to eat more brussels sprouts.  I "didn't like them" as a child but to be honest, I'm not really sure that I ever had one. I found this recipe that called for brussels sprouts in pasta and my mind was blown.  I don't think I've ever seen something like that before so I decided to give it a shot!

This pasta is delicious and full of veggies.  I really believe that kids would love it.  The turkey and sausage give it a meaty texture without all of the fat that comes with beef a lot of times.

Turkey Veggie Pasta:

(adapted from Skinnytaste)

Ingredients:

1 sweet or hot pork sausage link, casing removed, crumbled

3/4 lb 93% lean ground turkey

4 tsp olive oil, divided

4 cloves garlic, minced

10 oz brussels sprouts, weight after outer leaves and stems removed

1 small onion, diced small

1 carrot, peeled and diced small

2 celery stalks, diced small

28 oz crushed tomatoes

1 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
pinch crushed red pepper
kosher salt and fresh ground pepper to taste
1 lb high fiber, low carb or whole wheat pasta (brown rice pasta for gluten free)

In a large skillet heated over medium-high heat add the sausage and turkey. When the meat is completely cooked through and crumbled into small pieces set aside in a bowl.

Cut the brussels sprouts into thin shreds.  A food processor is awesome at this, but a sharp knife works just as well.

To the skillet, add 2 teaspoons of oil and turn the heat down to medium heat. When hot, add the shredded brussels sprouts, garlic, salt and pepper.  Sauté until everything is tender and starting to crisp, about 4 to 5 minutes.  Set aside in another bowl.

In the same skillet add the remaining 2 teaspoons of oil and turn the heat back up to medium-high. Add the onion, carrot, and celery. Cook until the vegetables turn golden brown, about 10 to 12 minutes. Make sure you stir everything occasionally.

After the veggies are night and brown add the can of crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, onion powder, garlic powder, salt and pepper to taste. Reduce the heat to low, cover and simmer about 20 - 30 minutes, or until the sauce is nice and thick.

While sauce is simmering prepare the pasta according to the package directions. 

Drain the pasta and add it to the skillet.  Toss everything together with the cooked brussel sprouts and enjoy!

Asian Peanut Noodles

I've been bored with my dinner options recently.  I've also been on a bit of an Asian food kick so I've been trying to find some new dishes that incorporate my needs.

I found this recipe from Cooking Light magazine.  I love this recipe.  I always have these ingredients on hand and I was able to whip it up really quickly.  I think that this could serve as a main meal or as a side dish, depending on what you're looking for.

The recipe doesn't call for the vegetable to be cooked at all which is fine, but since I did serve this warm I think next time I'll try to blanch the veggies a little bit.

Asian Peanut Noodles:
(adapted from Cooking Light)

6 ounces whole-wheat linguine or spaghetti
1 teaspoon sirarcha
1 tablespoon reduced-fat creamy peanut butter
3 teaspoons low sodium soy sauce
2 teaspoons fresh lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions

Cook the noodles according to package directions, omitting salt and fat. Drain them well.

Combine the sirarcha, peanut butter, soy sauce, and lime juice in a large bowl, stirring with a whisk to combine well. Add the noodles, carrots, and green onions; toss and serve immediately.

Lighter Chicken Broccoli Alfredo

I have a soft spot for pasta with alfredo sauce on it.  It's so good.  Pasta dishes are great ways to get vegetable into people too.

This is a lighter pasta dish but it was delicious.  The broccoli was tasty and the alfredo sauce got soaked up in all of the little nooks of it and the pasta.  This also makes a great lunch the next day.

Broccoli Chicken Alfredo:

Ingredients:

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups roasted broccoli florets

8 ounces whole wheat pasta, I used rotini
2 tablespoons extra virgin olive oil

2 teaspoons minced garlic

2 tablespoons flour

1 cup fat-free, low sodium chicken broth

1/4 cup plain Greek yogurt

1/4 cup skim milk

1/4 teaspoon pepper

1 pinch ground nutmeg

3/4 cup freshly grated Parmesan cheese

Directions:

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

Broccoli Mac and Cheese

Macaroni and cheese is a staple dish in many households.  It's always an option in a "Meat + 3" or on a veggie plate.  While it's fantastic it's not the healthiest option.  I found this recipe online through Weight Watchers and substituted whole wheat pasta.

While it wasn't the most amazing mac and cheese I've ever had it was pretty good.  I loved the broccoli and the whole wheat pasta was delicious.

Broccoli Mac and Cheese:
(adapted from Weight Watchers, 7 pps+)

2 spray(s) cooking spray  
12 oz uncooked pasta, I used whole wheat (about 2 1/2 cups)  
1/8 tsp table salt, for pasta cooking water  
10 oz uncooked broccoli, small florets (about 2 1/2 cups)  
1 tsp salted butter  
1/3 cup(s) fresh bread crumbs  
3 Tbsp grated Parmesan cheese, divided  
2 1/2 cup(s) fat-free skim milk  
1/3 cup(s) all-purpose flour  
1/2 cup(s) (chopped) uncooked onion(s), diced  
1 cup(s) low-fat shredded Cheddar cheese, sharp-variety  
1 tsp Dijon mustard  
1 1/2 tsp table salt  
1/2 tsp black pepper, freshly ground  

Instructions:

Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.

Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.

Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

Cheesy Chicken Pasta Casserole

This is another recipe that I got from work.  I first tried this at my friend Marilyn's son's wedding rehearsal dinner.  (Did that make since?)  She was kind enough to share the recipe with me.  This is a great make ahead meal.  It freezes great too.

Cheese Chicken Pasta Casserole: 

(Marilyn)

6 chicken breasts (cooked and diced)

16 oz. spaghetti

1 stick of butter

1 medium onion

1 can of rotel tomatoes and green chilies

1 can of tomato soup plus ½ can of water

1 small box of Velveeta cheese (cubed)

1 tablespoon garlic powder

1 teaspoon black pepper

Cook and drain pasta.  In a pan, melt the butter and cook the onion until tender.  Add Rotel tomatoes, tomato soup, ½ can of water to onion, gradually add cheese until all melted.  Add the garlic powder and pepper.  Combine chicken, pasta and cheese sauce, mix so everything is combined.

Spinach & Mushroom Pasta

Here's another addition to the quick meals section.  Pasta always seems to be something that people gravitate towards when making meals for the family.  It makes since.  Pasta is cheap and easy to find.

This is a little bit of a different spin on the normal everyday pasta.  I love spinach and mushrooms and I try to put veggies in as much of my meals as possible.  This is a 2 pot meal, which also helps during the week.

Creamy Spinach & Mushroom Pasta:

(Family Favorites- Vegetables)

10 ½ oz penne pasta
salt and pepper to taste
2 tablespoons olive oil
9 oz of mushrooms, sliced
1 teaspoon dried oregano
1 ¼ cups vegetable stock
1 tablespoon lemon juice
6 tablespoon cream cheese
1 cup frozen spinach

Cook pasta according to the package directions. Drain, reserve ¾ cup of the cooking liquid.

Heat oil in a large skillet over medium heat, add the mushrooms and cook, stirring frequently, for 8 minutes or until almost crisp. Stir in the oregano, stock, and lemon juice and cook 10-12 minutes, or until the sauce is reduced by half.

Stir in the cream cheese and spinach. Cook over medium-low heat for 3-5 minutes. Add the reserved cooking liquid, then the cooked pasta. Stir well, season to taste with salt and pepper. Heat through before serving.

Macaroni and Cheese

I decided to go with macaroni and cheese for our 4th of July cookout.  I was going to make macaroni salad but frankly, I don't like cold macaroni salad.  Call me unsouthern, I don't care.

This is my first time making this version of macaroni and cheese.  I keep hearing from people that it's the best version that they have ever had.  I figured that if that many people say it's good that it must be worth a shot, so I made a test batch for my mom, aunt, grandma, and sister.

Macaroni and Cheese:
(adapted from Pioneer Woman)

4 cups of elbow macaroni
½ stick of regular, salted butter
4 tbls all-purpose flour

2 ½ cups whole milk

2 teaspoons dry mustard
1 egg

1 pound of cheese: This time I used White Cheddar and Swiss.
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Directions:

Preheat oven to 350 degrees.

Cook pasta but be sure to leave it a bit undercooked since it'll be going in the oven.

In a small bowl, whisk the egg. Set aside. In a large saucepan or dutch oven, melt 1/2 stick of butter.  Sprinkle in 4 tablespoons flour.

Whisk the mixture together over medium-low heat until totally combined, make sure it doesn't burn.  Then continue cooking for around 5 minutes, whisking constantly.  Pour in 2 1/2 cups whole milk.  Immediately dump in 2 heaping teaspoons of dry mustard.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly.  Begin whisking constantly to avoid cooking the eggs. Whisk until cooled.  Then dump the tempered egg into the pan. Whisk together until combined.

Now dump in all but about 1/2 cup of the grated cheese.  Stir together until it’s all melted and turn off the heat.

Add about 1/2 teaspoon salt, 1/2 teaspoon garlic salt. Add plenty of pepper.  Now just dump in the drained, not-fully-cooked macaroni. 

Pour into a baking dish, add more cheese on top, bake for 20-25 minutes.

I can't wait until I get to make this again.  Everyone at my house loved it. 

Here's my confession.  I used more than 1 pound of cheese.  I probably used a pound and a half.  I'm a little obsessed with cheese though.