#it's when you make a hot broth of tomato puree water and garlic sauteed in olive oil and salt

[batboybisexualism]

assassin's spaghetti fucks so hard y'allllllllllll 😭🔪🍝🙌

[kunwiginjanu]

chicken ground sirloin and pasta. Hey guys today I'm making Ground Chicken Pasta. That is minced chicken pasta in red sauce. I hope you all will like it.

Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, chicken ground sirloin and pasta. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

chicken ground sirloin and pasta is one of the most well liked of recent trending foods in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. They're nice and they look wonderful. chicken ground sirloin and pasta is something which I have loved my entire life.

Hey guys today I'm making Ground Chicken Pasta. That is minced chicken pasta in red sauce. I hope you all will like it.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken ground sirloin and pasta using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make chicken ground sirloin and pasta:

{Make ready 1 lb of ground sirloin, beef.

{Make ready 1 1/4 lb of chicken breast.

{Take 2 cup of shredded colby jack cheese.

{Make ready 1 lb of corkscrew pasta.

{Prepare 2/3 cup of grated parmesan cheese.

{Get 1 large of red/purple onion.

{Get 1 tsp of salt more if needed to taste.

{Take 1/4 cup of sugar.

{Prepare 1 tsp of dried basil.

{Get 1 tsp of whole leaf oregano.

{Take 1/2 cup of parsley.

{Take 1 tbsp of Hungarian paprika.

{Take 1 tbsp of granulated garlic powder.

{Make ready 1 tsp of grains of paradise.

{Make ready 29 oz of can of diced tomatoes.

{Make ready 29 oz of can of tomato puree.

{Make ready 15 oz of can of tomato sauce.

{Get 1/2 cup of cabernet- merlot by yellowtail.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Chicken Mince Pasta Chicken Ragu Chicken Marinara Marinara Sauce Best Spaghetti Recipe Spaghetti Recipes.

Steps to make chicken ground sirloin and pasta:

Cook pasta according to instructions on box.

Drain pasta.

Add parsley to the pasta and mix well.

Cook the chicken and beef cut into bite sized pieces I usely buy sirloin patties or form into patties cook and cut it to desired size.

Add onions to meat the red onions will absored all liquids let cook then deglaze the pan with wine let cook down watch closely the red onion is very thirsty even more so then a yellow or white.

While thats set aside add to a pot aall rhe other ingredients and then add meat cook for 15 -20 minutes.

Ever wondered about ground chuck vs. ground beef? Discover the differences between types of ground beef, including ground round and ground sirloin. We recommend using sirloin, but using flank steak works great, too. I actually served this as a hot pasta dish instead of a cold salad, and it came out delicious! I roasted the red peppers before slicing, and sauteed the onions in Wegmans basting oil, salt and garlic pepper.

So that is going to wrap it up for this exceptional food chicken ground sirloin and pasta recipe. Thanks so much for your time. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[wsmith215]

Healthy Penne Alla Vodka with Chicken

My first experience with Penne alla Vodka with Chicken was cooking a “gourmet” meal for a group of college friends in our dorm’s basement kitchen. Looking back, I’m not sure which impresses me more: our resourcefulness (that kitchen was equipped with little beyond a hot pot and a few forks someone had “donated” from the dining hall) or our audacity—we made vodka sauce on a campus that doesn’t allow vodka. After one bite, we felt validated. The pasta tasted creamy, glorious, and absolutely worth the risk.

While I don’t remember anything else we ate—my hunch is the full menu included the penne alla vodka with chicken, wine (from a box), and cake (also from a box)—penne alla vodka has been one of my favorite comfort food dishes since.

Every time I eat it, I’m transported back to that fun, silly night and the joy of good company.

If you aren’t familiar with penne alla vodka or are wondering how to make a vodka sauce, it is a luxurious mix of crushed tomatoes and cream that you can cook quickly on your stove top.

While normally opposite ends of the sauce spectrum, in penne vodka, tomatoes and cream meld together to create something truly fabulous. The secret of their union is the dish’s namesake.

As its name suggests, penne alla vodka is made with vodka, which is cooked down. The vodka prevents the acidity of the tomatoes from causing the cream to break and separate. This is culinary science at its most magnificent.

The high count of classic penne alla vodka calories typically puts it on the “special indulgence” list. While that might be true of traditional recipes that use heavy cream, today’s vodka sauce recipe uses a sneaky swap to turn it into a more healthy pasta that you can enjoy regularly.

In fact, this sneaky penne is entirely dairy free, and if you decide to skip the chicken, it’s (gasp!) vegan too.

Here’s my promise: you won’t feel like you are sacrificing in the least.

Like the other healthy twists on Italian favorites you’ll find here (Crock Pot Chicken Marsala, Garlic Shrimp Pasta, and Slow Cooker Chicken Cacciatore being but three of many healthy pasta recipes), this lightened up penne alla vodka tastes like everything you are hoping for when you decide to make it in the first place: rich, full of flavor, and absolutely scrumptious.

What Does the Vodka Do in Penne alla Vodka?

Contrary to what the name suggests, penne alla vodka does not taste like vodka. Instead, the vodka acts as a flavor balancer. The alcohol burns off during cooking.

In vodka sauce, the vodka does two very important jobs. It keeps the “cream” from separating, and it helps release additional flavor from the tomatoes.As the vodka cooks down, it also adds a light bite to the sauce, balancing the natural sweetness of the tomatoes and cream.

If you’re able, I highly suggest trying this recipe with the vodka. However, if you need a substitute for vodka in penne alla vodka, you could try omitting it or using water with a squeeze of lemon juice instead. *I have not tried this swap before, so it would be an experiment. If you decide to play around and make the penne without vodka sauce, I’d love to hear how it goes!*

The Best Penne alla Vodka with Chicken Recipe (Done Lighter!)

 A few of the skinny swaps in this penne alla vodka with chicken recipe were simple, such as replacing the regular penne with whole wheat penne for an extra boost of nutrients, fiber, and protein.

The largest challenge (and thus the one I most wanted to tackle) was what to do with the full cup plus of heavy cream called for in many classic penne alla vodka recipes, both the versions I’ve read in cookbooks and the ones by celebrity chefs (like penne alla vodka by Giada).

My solution? A “cream” made of ground almonds and almond milk.

The Almond “Cream” SauceAlmonds + Almond Milk. The secrets to our dairy-free creamy vodka sauce. Almond milk has long been my go-to ingredient to give sweet and savory recipes (like this Healthy Chicken Pot Pie and Creamy Polenta with Zucchini and Tomatoes) richness without adding excess calories. Combined with the bulk and healthy fats in the ground almonds, it creates the most incredible “cream” that, once stirred into the vodka sauce, is a dead-ringer for the Italian classic. Plus, almonds are a wonderful source of fiber and protein.Other IngredientsChicken. Browning the chicken first adds wonderful, deep flavor to the dish. I think that chicken meat is best with vodka sauce, but I’ve offered some alternative ideas in the Recipe Variations section below.Penne. I used whole wheat penne, but any similar whole wheat pasta noodle will work well with this vodka sauce.Vodka. There is a reason it’s in the recipe’s title. While you can’t taste the vodka specifically, it plays a critical role in the sauce coming together cohesively and gives the pasta its signature taste. I promise it’s worth it!Crushed Tomatoes. The tomatoes blend seamlessly with the almond “cream” for a richly flavored sauce.Parmesan or Nutritional Yeast. While optional, I love adding cheesy flavor to my penne vodka. If you don’t need the dish to be dairy free, you can add a bit of Parmesan. We opted for nutritional yeast, which is loaded with nutrients and has a similar “cheesy” taste to Parmesan. (See all my recipes using nutritional yeast here.)Fresh Herbs. A shower of basil or parsley adds a nice touch of freshness and color.The DirectionsSoak the almonds, then add them to a blender with the almond milk. Blend until smooth.Brown the chicken, and season with salt and pepper. Remove to a plate, then sauté the onion and garlic in the same pot.Pour in the vodka (very carefully), and deglaze the pot. Add the tomatoes, oregano, and red pepper flakes. Simmer for about 10 minutes, then stir in the almonds.As the sauce is simmering, cook your pasta. Add the pasta and chicken to the sauce, top with Parmesan or nutritional yeast and herbs. ENJOY!Recipe VariationsPenne alla Vodka with Chicken and Broccoli. Stir steamed broccoli or roasted broccoli into the pasta at the end.Penne alla Vodka with Chicken and Spinach. Stir in a few handfuls of chopped spinach leaves just before serving, allowing the heat of the pasta to wilt the leaves.Penne alla Vodka with Chicken and Shrimp. After sautéing the chicken in Step 2, sauté 1 pound of peeled and deveined shrimp; stir it in with the chicken at the end.Vegetarian Penne alla Vodka. Simply omit the chicken. Thanks to the almonds, this pasta recipe is still plenty satisfying without it.Penne alla Vodka with Grilled Chicken. Swap the sauteed chicken for grilled, diced chicken breast.Penne alla Vodka with Pancetta, Prosciutto, or Bacon. Take penne alla vodka to the next level. Omit the chicken, and sauté 4 ounces of diced pancetta, prosciutto, or bacon with the garlic and onion.Penne alla Vodka with Sausage. Omit the chicken, and brown 1 pound of crumbled or chopped Italian sausage (removed from its casing) instead. To keep the recipe on the healthy side, use chicken or turkey sausage.Penne Vodka Storage Tips

This easy pasta makes a big batch and reheats well, so it’s a great recipe to cook at the beginning of the week, then keep on hand for fast, healthy meals all week long.

To Store. Keep leftover penne vodka in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat, splashing in broth, almond milk, or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.To Freeze. Store penne alla vodka with chicken in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.What to Serve with Penne Alla Vodka

More Pasta Recipes with ChickenRecommended Tools to Make Tasty Penne alla Vodka

  Healthy Penne Alla Vodka with Chicken. An easy, family friendly dinner that everyone loves! A lighter version of classic vodka sauce — Creamy and delicious!

3/4 cup raw almonds — soaked in water for at least 4 hours or up to 10 hours (if you have a high-powered blended such as a Vitamix, you can skip the soak) 3/4 cup unsweetened almond milk 2 tablespoons extra virgin olive oil — divided 1 pound boneless skinless chicken breasts — cut into 1/2-inch pieces 1 teaspoon kosher salt — divided 1/4 teaspoon black pepper 1 cup vodka 1 large yellow onion — diced 3 cloves garlic — minced 1 28-ounce can crushed tomatoes 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1 pound whole wheat penne or similar whole wheat pasta 2 tablespoons nutritional yeast or Parmesan — optional—use nutritional yeast to make dairy free or omit Thinly sliced fresh basil or chopped fresh parsley

Bring a large pot of salted water to a boil. Drain the almonds, then place them in a blender with the almond milk. Puree until smooth, thick, and creamy. Depending upon your blender, this may take several minutes and you may need to stop and scrape down the blender a few times. The mixture will be the consistency of a paste and will have brown flecks of almond skin in it. Set aside.

Meanwhile, in a very large, deep skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium high heat. Once hot, add the chicken. Season with 1/2 teaspoon salt and black pepper. Sauté until lightly browned on all sides and cooked through, about 4 to 6 minutes. Remove to a plate and set aside. Make sure you have the vodka measured and on hand.

To the same pan, add the remaining 1 tablespoon olive oil. Let warm up, then add the onion and remaining 1/2 teaspoon salt. Cook until the onion begins to soften, about 3 to 4 minutes, then add the garlic and cook just until fragrant, about 30 seconds, being careful not to burn it.

Carefully add the vodka (be especially careful if your stove has an open flame). Scrape to deglaze the pan, then let the vodka cook until reduced by half, about 5 minutes. Add the crushed tomatoes, oregano, and red pepper flakes. Bring this sauce to a steady simmer, then reduce the heat to a low simmer over medium low, adjusting the heat as needed so that the sauce simmers gently (you want it to continue to reduce but not bubble aggressively). Let simmer until thickened, about 10 minutes. Remove from heat and stir in the blended almond mixture until the sauce is smooth and the almond mixture is well incorporated (the sauce will turn a light, creamy red color). Taste and adjust seasoning as desired.

While the sauce simmers, cook the pasta in the boiling water to al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and immediately add it to the sauce. Toss to coat the pasta, then stir in the chicken, adding a bit of the pasta cooking liquid to loosen the sauce as needed. Stir in the nutritional yeast. Serve hot, sprinkled with basil or parsley.

TO STORE: Keep leftover penne vodka in an airtight storage container in the refrigerator for up to 4 days.TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat, splashing in broth, almond milk, or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.TO FREEZE: Store penne alla vodka with chicken in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating

Course: Main Course

Cuisine: Italian

Keyword: Easy Pasta Recipe, Healthy Vodka Sauce Recipe, Penne Alla Vodka with Chicken

Nutrition InformationAmount per serving (1 (of 8), about 2 cups) — Calories: 475, Fat: 14g, Saturated Fat: 2g, Cholesterol: 28mg, Carbohydrates: 46g, Fiber: 9g, Sugar: 7g, Protein: 24g

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[madlinaart]

The 7-Day Fat-Fighting Menu

7 Days of Fat-Melting Meals

Meet your new nutrition secret weapons: nuts, eggs, salmon, low-fat dairy, peanut butter, avocado, spinach, berries, whole grains, and dark chocolate. Each of these foods works in a different way to zap fat and make you sleeker, says Neva Cochran, RD, a nutrition consultant based in Dallas. The high protein content of nuts and eggs helps curb hunger and boost your calorie burn, meaning you'll eat less (and lose weight). "The calcium in dairy products trims your waist by increasing the activity of enzymes that break down fat cells. It also reduces levels of cortisol, a stress hormone that causes your body to hang on to belly flab," Cochran explains. Whole grains, leafy greens, and berries are loaded with filling fiber, which has been proven to reduce your calorie intake. The mono- and polyunsaturated fats in peanut butter, avocados, olive oil, and salmon prevent abdominal fat from accumulating in the first place, research shows. And dark chocolate? "Indulging in a little bit every day keeps cravings under control, which helps you stick to a healthy diet," Cochran says. Get the ab-flattening benefits of these foods starting today.

Try the recipes on the following pages, aiming for a total of 1,500 calories a day. Mix, match, and slim down!

7 Breakfast RecipesChocolate and Peanut Butter Smoothie

In a blender, combine 3/4 cup frozen berries, 1/4 cup low-fat vanilla yogurt, 1/2 cup low-fat chocolate soy milk, and 2 tablespoons reduced-fat all-natural peanut butter. 355 calories

Egg-White Muffin Melt

Scramble 3 egg whites. Cover half of a whole-grain English muffin with 1/2 cup spinach and the other half with 1 slice reduced-fat cheddar cheese; toast until cheese is melted. Add egg and 1 slice tomato. 270 calories

Berry Parfait

Top 1/2 cup low-fat Greek yogurt with 1/4 cup low-fat granola, 1 teaspoon slivered almonds, 1 tablespoon honey, and 1/2 cup berries. 303 calories

Cinnamon-Apple Oats

Prepare 1 packet plain, instant oatmeal with 1/2 cup skim milk. Microwave 3/4 of a small apple, chopped, 1 teaspoon cinnamon, and 1 teaspoon brown sugar. Top oatmeal with apples and 1 tablespoon chopped walnuts. 255 calories

Mexican Egg Scramble

Scramble 3 egg whites with 1/4 cup canned black beans (rinsed and drained) and 1-ounce reduced-fat cheddar cheese. Top with 2 tablespoons salsa, or to taste. 191 calories

Peanut Butter Bagel

Toast a whole-grain bagel and spread with 1 tablespoon reduced-fat all-natural peanut butter. Cover with slices from 1 apple. 335 calories

Berry Waffles

Top 2 whole-grain waffles with 1/4 cup low-fat plain yogurt, 1/2 cup mixed berries, and 2 teaspoons maple syrup. 246 calories

7 Lunch RecipesTurkey-Avocado Melt

Place 2 to 3 slices roasted turkey, 2 slices avocado, and 1 slice low-fat pepper jack cheese between 2 slices whole-grain bread. Grill in skillet. 303 calories

Penne with Feta and Sun-Dried Tomatoes

Toss 1/2 cup cooked whole wheat pasta with 1 cup sauteed spinach and 2 tablespoons each pine nuts and low-fat feta. Sprinkle with capers and chopped sun-dried tomatoes. 378 calories

Guacamole Burger

Cook a veggie burger according to package directions. Mash half an avocado with 1/2 cup salsa. Top burger with avocado mixture; serve on a whole-grain bun. 396 calories

Udon-Tofu Soup

Combine 1/2 cup cooked udon with 1 cup spinach and 1 1/2 cups hot vegetable broth. Add 1/2 cup cubed tofu, 1/2 cup chopped mushrooms, and 1 teaspoon soy sauce. 226 calories

Spinach Flatbread Pizza

Spread 1/3 cup tomato sauce on 1 naan. Top with 2 cups spinach, 1/4 cup low-fat mozzarella cheese, and 1 tablespoon slivered almonds. Bake at 350 degrees F. until melted. 366 calories

Zesty Black Beans

Cook 1/2 cup each black beans, chopped bell pepper, and chopped onion and 1 chopped jalapeno in a pan with 2 teaspoons olive oil for 5 minutes. Place over cooked brown rice; top with 1/4 avocado, sliced. 305 calories

Chopped Chicken Salad

Place 3 ounces chopped chicken, 2 tablespoons crumbled low-fat blue cheese, 1/2 cup chopped cucumber, and 1 tablespoon each chopped pecans and dried cranberries on 2 cups lettuce. Toss with 2 tablespoons vinaigrette. 356 calories

7 Dinner RecipesMaple Salmon with Greens, Edamame, and Walnuts

Makes: 4 servings

Ingredients 3 tablespoons pure maple syrup 2 tablespoons balsamic vinegar 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 teaspoons snipped fresh rosemary 4 5-ounce fresh or frozen skinless salmon fillets, about 1 inch thick 1 6-ounce package fresh baby spinach 1/2 cup cooked shelled edamame 1/2 cup red bell pepper strips 1/4 cup chopped walnuts, toasted

Directions 1. In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt, and pepper. For the dressing, in a small bowl, stir together 2 tablespoons of the maple syrup mixture and the olive oil; set aside. 2. For the glaze, heat the remaining maple syrup mixture to boiling; reduce heat. Simmer, uncovered, about 5 minutes, or until syrupy. Remove from heat; stir in rosemary. 3. Preheat broiler. Place fish on the greased, unheated rack of a broiler pan and brush with half the glaze. Broil 6 to 7 inches from heat for 5 minutes. Turn fish over; brush with remaining glaze. Broil for 3 to 5 minutes more, or until fish begins to flake when tested with a fork. 4. Meanwhile, in a large bowl, combine spinach, edamame, pepper strips, and nuts. Drizzle spinach mixture with dressing; toss to coat. Spoon salad onto plates; top with fish.

Nutrition facts per serving: 460 calories, 33g protein, 18g carbohydrate, 28 g fat (5g saturated), 3g fiber

Baked Veggie Omelet

Makes: 6 servings

Ingredients Nonstick cooking spray 2 tablespoons butter 3 cups bite-size bell pepper strips, sliced mushrooms, and thinly sliced zucchini 1/3 cup chopped onion (1 small) 1/2 teaspoon dried basil 1/8 teaspoon black pepper 1/2 teaspoon salt 3 tablespoons tomato sauce 10 egg whites 5 eggs 1/4 cup water 1/4 cup shredded mozzarella cheese 2 tablespoons grated Parmesan cheese Tomato sauce warmed (optional)

Directions 1. Preheat oven to 400 degrees F. Lightly coat a 15-x-10-x-1-inch baking pan with cooking spray; set aside. 2. In a large skillet, melt butter over medium heat. Add vegetables, onion, and dried basil. Cook and stir 5 to 8 minutes. Add pepper and 1/4 teaspoon of the salt. Remove from heat; stir in tomato sauce; keep warm. 3. In a medium bowl beat egg whites, eggs, water, and remaining 1/4 teaspoon salt with a whisk until combined but not frothy. Pour eggs into the baking pan. Bake, uncovered, 7 minutes, or until eggs have just set. 4. Meanwhile, in a small bowl, combine cheeses; set aside. 5. Cut the baked eggs into six 5-inch squares. Using a spatula, lift each square from the pan and invert onto a plate. Divide warm vegetable mixture among omelets; top with cheese. Fold omelets diagonally in half, forming triangles. If desired, drizzle with additional tomato sauce.

Nutrition facts per serving: 170 calories, 14g protein, 7g carbohydrate, 10g fat (4g saturated), 2g fiber

Strawberry Chicken Salad with Warm Citrus Dressing

Makes: 4 servings

Ingredients 4 medium skinless, boneless chicken-breast halves (about 1 pound) 1 14-1/2-ounce can chicken broth 2 1/2 cups strawberries 1/3 cup orange juice 2 tablespoons salad oil 2 teaspoons finely shredded lemon peel 1 tablespoon lemon juice 1 teaspoon sugar 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 cups torn spinach, watercress and/or other greens 1/4 cup chopped walnuts, toasted

Directions 1. Sprinkle the chicken-breast halves lightly with salt and pepper. Pour chicken broth into a large saucepan; add chicken. Bring broth to a boil; reduce heat. Cover and simmer for 15 to 20 minutes, or until chicken is tender and no longer pink. Remove chicken from broth with a slotted spoon and cool slightly. 2. Meanwhile, in a blender or food processor, combine 1/2 cup of the strawberries, the orange juice, salad oil, lemon peel, lemon juice, sugar, chili powder, salt, and black pepper. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to a boil. Simmer, uncovered, 5 minutes, stirring occasionally. 3. Thinly slice chicken breasts. In a large bowl, toss together salad greens, remaining strawberries, and chicken. 4. To serve, drizzle warm dressing over salad. Sprinkle with walnuts.

Nutrition facts per serving: 287 calories, 31g protein, 12g carbohydrate, 14g fat (2g saturated), 7g fiber

Whole Wheat Pasta with Ricotta and Vegetables

Makes: 4 servings

Ingredients 8 ounces dried whole-wheat or whole-grain penne pasta 2 1/2 cups broccoli florets 1 1/2 cups asparagus or green beans cut into 1-inch pieces 1 cup light ricotta cheese 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed 4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed 4 teaspoons balsamic vinegar 1 tablespoon olive oil 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large ripe tomatoes, seeded and chopped 2 tablespoons grated Parmesan or Romano cheese

Directions 1. Cook pasta according to package directions, omitting any oil or salt. 2. Add broccoli florets and asparagus or green beans during the last 3 minutes of cooking; drain. 3. In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt, and freshly ground pepper. 4. Add cooked pasta and vegetables to the ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese; serve immediately.

Nutrition facts per serving: 361 calories, 16g protein, 55g carbohydrates, 9g fat (2g saturated), 7g fiber

Southwestern Black Bean Cakes with Guacamole

Makes: 4 servings

Ingredients 1/2 medium avocado, seeded and peeled 1 tablespoon lime juice Salt Ground black pepper 2 slices whole-wheat bread, torn 3 tablespoons fresh cilantro leaves 2 garlic cloves 1 15-ounce can black beans, rinsed and drained 1 canned chipotle pepper in adobo sauce 1-2 teaspoons adobo sauce 1 teaspoon ground cumin 1 egg, beaten 1 small plum tomato, chopped

Directions 1. Mash the avocado in a small bowl. Stir in lime juice; season to taste with salt and pepper. Cover and chill until ready to serve. 2. The place was torn bread in a food processor. Cover and process until the bread turn into coarse crumbs. Transfer to a large bowl; set aside. 3. Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper, adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container. 4. Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2-inch-thick patties. 5. Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once. 6. To serve, top patties with guacamole and tomato.

Nutrition facts per serving: 178 calories, 11g protein, 25g carbohydrate, 7g fat (1g saturated), 9g fiber

Thai Chicken-Broccoli Wraps

Makes: 6 servings

Ingredients 12 ounces skinless, boneless chicken-breast strips 1/4 teaspoon garlic salt 1/8 teaspoon black pepper Nonstick cooking spray 2 cups packaged broccoli slaw 1/2 teaspoon ground ginger 3 tablespoons creamy peanut butter 1 tablespoon reduced-sodium soy sauce 1/2 teaspoon minced garlic 3 10-inch whole-wheat tortillas, warmed

Directions 1. Sprinkle chicken strips with garlic salt and pepper. Coat a skillet with cooking spray. Add chicken; cook over medium-high heat for 2 to 3 minutes, or until no longer pink. Remove from pan; keep warm. Add broccoli and 1/4 teaspoon of the ground ginger to skillet. Cook and stir for 2 to 3 minutes, or until vegetables are crisp-tender. 2. In a saucepan, combine peanut butter, 2 tablespoons water, soy sauce, minced garlic, and the remaining ginger. Heat over low heat until smooth, whisking constantly. 3. To assemble, spread tortillas with peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Cut in half; serve immediately.

Nutrition facts per serving: 191 calories, 18g protein, 16g carbohydrate, 6g fat (1g saturated), 2g fiber

Greek Quinoa and Avocados

Makes: 4 servings

Ingredients 1/2 cup uncooked quinoa 1 cup of water 2 Roma (plum) tomatoes, seeded and finely chopped 1/2 cup shredded fresh spinach 1/3 cup finely chopped red onion 2 tablespoons lemon juice 2 tablespoons olive oil 1/2 teaspoon salt Spinach leaves 2 avocados, pitted, peeled, and sliced 1/3 cup crumbled feta cheese

Directions 1. Bring quinoa and water to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid are absorbed. 2. In a medium bowl, stir together quinoa, tomatoes, spinach, and onion. 3. In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa. 4. Place spinach on plates with avocado slices and quinoa. Sprinkle with feta.

Nutrition facts per serving: 332 calories, 7g protein, 27g carbohydrate, 24g fat (5g saturated), 8g fiber

7 Fat-Fighting Snacks

4 whole-grain crackers and 1-ounce reduced-fat cheddar 103 calories

1 banana dipped in 1/2 ounce melted dark chocolate 176 calories

Low-fat pudding cup topped with 2/3 cup berries 146 calories

2 tablespoons hummus with 4 baby carrots 66 calories

10 tortilla chips with 2 tablespoons spicy black bean dip 135 calories

1/2 cup low-fat ricotta cheese with 1 cup sliced berries and 2 teaspoons honey 209 calories

1 slice toasted cinnamon raisin bread with 1/2 ounce melted dark chocolate and 1/2 sliced banana 223 calories

1 cup frozen strawberries blended with 1 tablespoon lime juice and 1 teaspoon honey topped with 1 tablespoon coconut 137 calories

1/3 cup dried apricots dipped in 1/2 ounce melted dark chocolate and 1/4 ounce chopped pistachios 210 calories

1/2 cup fat-free berry sorbet 120 calories

2 cups popcorn topped with 1 tablespoon Parmesan cheese 84 calories

2 hard-boiled eggs with 4 whole-grain crackers 178 calories

1 flour tortilla topped with 2 chopped sliced avocado and 3 tablespoons black beans 197 calories

1/2 cup blueberries mixed with 1 tablespoon honey and 1/2 cup low-fat plain yogurt 182 calories

[bostonfly]

A friend is doing this Noom thing...

Breakfast Breakthroughs

Make an omelet with 1 egg and 2 egg whites instead of 3 whole eggs.

Choose a whole grain english muffin instead of a bagel.

Spread 2 tbsp. sugar-free jam on an english muffin instead of 1 tsbp. butter.

Replace ½ cup of granola with ½ cup of oatmeal cooked in water.

Have 3 slices turkey bacon instead of 3 slices regular bacon.

Replace fried eggs with hard boiled eggs.

Top toast with 1 tbsp. of peanut butter instead of 2 tbsps.

Cook ½ cup of oatmeal 1 cup of water instead of 1 cup of milk.

Sweeten oatmeal with cinnamon instead of milk and sugar.

Replace 3 oz. pork sausage with 3 oz. lean turkey sausage.

Top pancakes with ½ cup berries instead of 2 tbsps. maple syrup.

Lighter Lunches

Skip the second piece of bread to make an open face sandwich.

Top a salad with tuna packed in water instead of tuna packed in oil.

Add lettuce and tomato to a sandwich instead of 1 slice of cheese.

Make egg salad with low-fat plain greek yogurt instead of mayonnaise.

Sweeten up a salad with ¼ cup of fresh raspberries instead of ¼ cup dried cranberries.

Make a sandwich on a sandwich thin instead of on a bun.

Dress a salad with fresh squeezed lemon or 1 tbsp. balsamic vinegar instead of 2 tbsps. regular salad dressing.

Make a sandwich with 3 oz. lean turkey rather than 3 oz. roast beef.

Spread mustard on your sandwich instead of mayonnaise.

Turn your pita wrap into a lettuce wrap.

Serve a sandwich with 1 cup of raw vegetables instead of 1 serving of pretzels.

Downsize your wrap by using a small tortilla rather than a large one.

Dinner Developments

Replace half of the beans in a chili recipe with an equivalent amount of mushrooms.

Make a meatloaf with 98% lean ground beef instead of regular beef.

Trim the fat off of your meat or poultry before cooking.

Broil a 3 oz. steak instead of pan frying it in butter or oil.

Skip the skin of rotisserie chicken.

Swap 4 oz. of salmon for 4 oz. tilapia.

Replace linguini pasta with spiralized zucchini noodles.

Swap spaghetti squash for spaghetti.

Leave the cheese out of homemade pesto sauce.

Top your pasta with ¼ cup marinara sauce instead of  ¼ cup alfredo sauce.

Make a turkey burger instead of a beef burger.

Serve your burger on a lettuce bun rather than on a regular bun.

Make a pizza on a light pita or tortilla instead of store-bought crust, pizza, or delivery.

Roast vegetables in a few spritzes of cooking spray and spices instead of in a tbsp. of oil.

Saute vegetables in vegetable broth instead of oil.

Steam vegetables instead of roasting or sauteeing them in oil.

Top steamed vegetables with hot sauce instead of butter.

Replace half of the meat in your meat sauce with vegetables like zucchini, spinach, and mushrooms.

Serve your favorite wing sauce with baked cauliflower instead of fried chicken.

Top pasta with 2 tbsps. light parmesan cheese instead of ¼ cup of regular, full-fat cheese.

Serve a stir-fry over 1 cup of cauliflower rice instead of ½ cup of regular rice.

Top a baked potato with ¼ cup fat-free greek yogurt instead of regular sour cream.

Make a cauliflower mash instead of mashed potatoes.

Bake 1 sweet potato cut into ‘fries’, instead of deep frying regular potato fries.

Serve dinner on a small side plate instead of a large plate.

Invest in non-stick cookware so you don’t have to add butter or oil when cooking.

Leave 4-5 bites on your plate at each meal.

Smarter Snacks

Snack on a small apple instead of 1 cup dried apple slices.

Snack on 1 cup of celery sticks with peanut butter instead of an apple with peanut butter.

Opt for fruit packed in water instead of juice.

Swap a serving of chips with 3 cups of plain air-popped popcorn.

Order a kid-sized popcorn at the movie theater.

Top popcorn with herbs and spices instead of butter and oil.

Munch on ½ cup edamame instead of ¼ cup raw almonds.

Swap a ¼ cup salted almonds for a 1 serving of lightly salted pretzels.

Serve up hummus with 1 cup of raw veggies instead of 1 serving of crackers.

Munch on a serving of tortilla chips with ¼ cup of salsa instead of ¼ cup queso.

Make homemade tortilla chips by slicing a small pita bread into triangles, spraying it with cooking spray, and seasoning it with garlic powder and salt.

Swap ½ cup of full-fat yogurt with ½ cup low-fat greek yogurt.

Snack on 2 whole grain rice cakes with peanut butter instead of 2 slices of toast with peanut butter.

Drink Do-Overs

Skip the sugar and syrups in your morning coffee.

Make a latte with non-fat milk instead of 2% milk.

Order a flavorful cup of herbal tea instead of a sugary flavoured coffee.

Swap a can of regular soda with a can of carbonated water.

Replace a glass of orange juice with a big glass of lemon water.

Add juice ice cubes to a glass of water instead of pouring yourself a glass of juice.

Freshen up with lemon water instead of lemonade.

Have a small glass of wine or beer instead of a sugary cocktail.

Make a drink with seltzer instead of tonic.

Diet-Friendly Desserts

Treat yourself to a small scoop of ice cream in a bowl instead of a waffle cone.

Enjoy a scoop of frozen yogurt instead of full-fat ice cream.

Satisfy your sweet tooth with yogurt and berries instead of ice cream.

Replace a bag of skittles with a cup of mango (nature’s candy!).

Skip the crust and sautee apples in cinnamon for a healthy “slice” of apple pie.

Replace an entire chocolate bar with 5 strawberries dipped in half a melted chocolate bar.

Enjoy a small donut instead of a large muffin.

Replace a popsicle with ½ cup frozen grapes.

Use applesauce or pumpkin puree instead of oil in homemade baked goods.

Split any dessert with a loved one.

Restaurants Renovations

Skip the bread basket.

Enjoy a minestrone soup instead of cream of vegetable.

Order a cup of soup instead of a bowl.

Haver a salad with cheese or croutons — not both.

Choose a light italian dressing instead of creamy ranch or caesar.

Order salad dressing on the side and lightly dip your fork in the dressing before each bite.

Order a soup and a small salad instead of large entree.

Opt for a quarter chicken breast instead of a chicken leg.

Have a side salad instead of french fries.

Order steamed rice rather than fried rice.

Enjoy a bowl of plain penne pasta instead of tortellini.

Have a leaner 4 oz. filet mignon instead of fattier 4 oz. prime rib.

Swap a baked potato for steamed vegetables.

Choose a grilled chicken breast instead of chicken tenders.

Order a grilled fish taco instead of a fried fish taco.

Opt for sashimi (raw fish) instead of sushi (fish on top of rice).

Treat yourself to a slice of vegetarian pizza instead of pepperoni pizza.

Share a restaurant entree with a family member or friend.

[michelecutiepie]

Here are recipes for one week LOW CARB if you should choose to try it!!! *RECIPES* ~ Shepherds Pie 4-6 pieces bacon, chopped 2 pounds ground beef Small onion, chopped, 2.5 ounces Salt and pepper 1/4 teaspoon toasted onion powder 1/4 teaspoon garlic powder 1 egg, beaten 8 ounces cheddar cheese, shredded and divided 16 ounce package frozen green beans 16 ounce package frozen cauliflower 3 tablespoons butter, divided 1/4 cup sour cream 1 tablespoon chives, minced In a large skillet, fry the bacon until crisp; drain well and set aside. In the same skillet, brown the hamburger and onion, seasoning with salt and pepper; drain the fat. In a 7 1/2 x 11 3/4" baking dish, mix the hamburger, bacon, onion and garlic powders. Check the seasoning for salt and adjust if needed, then stir in the beaten egg and half of the cheese. Spread over the bottom of a baking dish. Meanwhile, in a medium pot, cook the green beans according to the package directions; drain well then return to the pot and stir in 1 tablespoon butter. Season to taste with salt. Spread the beans over the meat layer. In the same pot, cook the cauliflower 10-12 minutes until very tender; drain well. Put the cauliflower, 2 tablespoons butter and the sour cream in a food processor. Puree until smooth. Add the chives and pulse to blend. Adjust the seasoning, if necessary, then spread evenly over the green beans. Sprinkle the remaining cheese over the top. Bake at 350º for 35 minutes, until hot and bubbly. Makes 8 very generous servings Can be frozen Per Serving: 433 Calories; 31g Fat; 30g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs ~ NOT SO SMOTHERED CHICKEN 1 chicken breast (or more for families) 1/2 c. canned mushrooms pepper salt garlic powder onion flakes parsley flakes mozzarella cheese Sprinkle desired amounts of each spice and mushrooms onto chicken in a covered baking dish. Add 1/2 c. water. Bake at 350 for 45 mins. Sprinkle on mozzarella and put uncovered back into oven. Turn oven off and let cheese melt... Don't open for 15 mins (let them juices redistribute ) ~ EASY CROCKPOT CHICKEN TACO'S Empty 1 envelope of taco seasoning, 6 boneless, skinless chicken breasts & a jar of salsa in the crockpot, and cook on high(4-6 hrs.) or low(6-8 hrs.) Should be able to shred with a fork. Place meat mixture in tortillas(family) or ice burg lettuce(for you, low carb!) and top with your favorite toppings! So YUMMY !! we eat this once a week !!!! ~ LOW CARB CHILI 14 1/2 ounces canned tomatoes -- Hunts choice cut diced tomatoes 8 ounces tomato sauce -- Hunts 14 ounces beef broth -- Swanson's 14 ounces water 1 1/2 pounds lean ground beef 1/2 large yellow onion -- diced 1 tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon cayenne -- to taste pepper 1/2 teaspoon garlic powder 1 teaspoon salt -- add more later if needed 1/2 teaspoon ground black pepper 1 teaspoon ground oregano -- or blended Italian seasoning 15 ounces black soybeans -- drained and rinsed, optional How To Prepare: Preparation: In a large kettle, brown ground beef and onions, breaking up well, until cooked through. Drain all fat. Add spices and continue to cook and stir for a few minutes, then add the remaining ingredients. Reduce heat, cover and simmer for at least 30 minutes or until reduced slightly. Add beans, if using, in the last 10 minutes, just long enough to heat through. Black soy beans have a softer texture than pinto beans and will break down faster if cooked too long. Add water or more broth if necessary - sometimes it cooks down faster than anticipated. Serve hot. ~ STUFFED BELL PEPPERS Ingredients: Bell Peppers, red or green (6 total -- 2 for chopping, 4 for stuffing) 1 LB Lean Ground Turkey or Ground/shredded Chicken (I like to shred my own) Zuccinni (if you like) sliced into half moons Onions (1) chopped 2-3 Jalapenos (chopped) 1 small bag of moister part skim mozarella cheese 2 bell peppers chopped and diced. How To: 1. Combine all of ingredients in a mixing bowl and hand mix. Include your choice of dry seasoning and sometimes a little red pepper. 2. Cut the tops off your 4 bell peppers for stuffing. Clean the insides out. 3. Stuff in your stuffing... 4. Put in your preheated oven (350) for about 30-45 minutes.. Depending on how long your oven cooks, if it is chicken I would say 45, and turkey about 30. 5. Sprinkle to top with a little cheese about 10 minutes before you take it out. 6. Serve ~ STUFFED MEATBALLS Mozzarella string cheese, cut each piece into four Your favorite sauce (Hunt's No Sugar Added is mine) Meatball Mix 1 pound ground beef 1 egg beaten 1/2 cup Parmesan cheese 2 tablespoon oregano (or less ) 1 teaspoon dried garlic 1 tablespoon dried onion Surround each piece of string cheese with meatball mixture. Roll meatball in hand. Bake at 425o for around 20 minutes. Pour sauce over meatballs and bake at 350o for an additional 10-15 minutes. ~ COUNTRY CABBAGE SOUP 1 pound ground beef 1 clove garlic, minced 2 1/2 ounces onion, chopped, 1 small 28 ounce can diced tomatoes 1 pound cabbage, chopped, 1/2 medium 3 stalks celery, coarsely chopped 2 cups chicken or beef broth 1 teaspoon beef bouillon granules 1 teaspoon salt, or to taste 1/2 teaspoon pepper, or to taste 2 teaspoons granular Stevia or equivalent liquid Stevia In a large soup pot, brown the ground beef, garlic and onion; drain. Add the remaining ingredients and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste. I put cabbage with half water and the rest Chicken broth. then in another pot i cooked, Onion, Mushrooms, Red, Green & Yellow pepper, Steak tips, Green beans & Broccoli.... then salt, pepper, garlic powder, onion powder, lemon pepper * mine had no carb or sugar added ) .. and then i just added it to the cabbage after it was soft and cooked Makes 6 servings Can be frozen Per Serving: 196 Calories; 9g Fat; 17g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs ~ CHEESEBURGER MEATLOAF Ingredients 1 lb ground chuck 10 slices bacon, cooked and crumbled 1 (8 ounce) package sharp Cheddar, grated 2 large eggs 1/4 cup mayonnaise 1 tablespoon worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup diced tomatoes or petite canned tomatoes, well drained 2 tablespoon prepared mustard 1/2 c. sweet onion, sauteed in butter until carmelized How to make it Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the onion and tomatoes (reserve a little onion) Stir 1/4 cup tomato mixture into meat mixture, reserving remaining onion/tomato mixture. Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining onion/tomato mixture over loaf. Bake 40 minutes. Top with sauteed onions; bake 10 to 15 minutes, or until meat is no longer pink ~ NO CRUST PIZZA 1 pound ground beef 1/2 teaspoon salt 1 teaspoon dry minced onion 1/4 teaspoon Italian seasoning 1 clove garlic 1 tablespoon Parmesan cheese 1/4 cup pizza sauce 4 ounces mozzarella cheese 2 ounces canned mushrooms 11 slices pepperoni In a greased 10-inch glass pie plate, mix the ground beef, salt, onion, Italian seasoning, garlic and Parmesan cheese. Press into the plate to form a crust. Top with the pizza sauce, mozzarella cheese, then the mushrooms and pepperoni. Bake at 350º 40-45 minutes. Carefully remove the "pizza" from the pan and place on a serving plate. Discard the grease. Makes 4-6 servings Can be frozen Per 1/4 Recipe: 330 Calories; 23g Fat; 26g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs Per 1/6 Recipe: 220 Calories; 15g Fat; 18g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs This starts out looking quite large when you press the meat into the pan, but it shrinks quite a bit. What I thought would make 6 servings, turned out to be closer to 4 servings. With all the meat and cheese, though, it is pretty filling. I might try using half Italian sausage and half ground beef sometime. ~ MELT IN YOUR MOUTH CHICKEN BREAST 4 boneless chicken breast halves 1 cup mayonnaise 1/2 cup freshly grated Parmesan cheese 1 1/2 teaspoons seasoning salt 1/2 teaspoon ground black pepper 1 teaspoon garlic powder Directions: 1 Mix mayonnaise, cheese and seasonings. 2 Spread mixture over chicken breast and place in baking dish. 3 Bake at 375°F for 45 minutes. ~ BEEF STROGANOFF Ingredients: Ground beef, lean, 23 oz Mushrooms, fresh, 16 oz or 500 grams Butter, salted, .5 tbsp *Holland House Red Cooking Wine, 10 tbsp *Soup, beef broth bouillon and consomme, canned, condensed, commercial, 1 cup (8 fl oz) *Daisy Light Sour Cream, 4 tbsp Cream Cheese, 2 oz 1 tsp Onion Powder 1 tsp Garlic Powder Salt and Pepper Directions Brown beef. Saute mushrooms and onions in wine and butter. Add to browned beef. Add powders and salt and pepper to taste. Add sour cream and cream cheese. Cook until blended. Nutritional Info Servings Per Recipe: 8 Amount Per Serving Calories: 288.7 Total Fat: 20.6 g Cholesterol: 72.1 mg Sodium: 366.9 mg Total Carbs: 4.4 g Dietary Fiber: 0.9 g Protein: 18.6 g ORDER HERE http://www.HempWorx.com/mjwrecsics FOLLOW ME ON PINTEREST! http://www.pinterest.com/MicheleWrecsics/ FOLLOW ME https://plus.google.com/u/0/116301558634110032163 FOLLOW ME http://michelesskinnyfriends.blogspot.com/ FOLLOW ME https://twitter.com/michelecutiepie