Skillet Ravioli Lasagna

This is one of those recipes that is good, but could be so much better.  Like you learned to cook by opening up Ragu and putting it on frozen Ravioli, rather than making a lasagna.  It needed fresher ingredients and garlic.

Skillet Ravioli Lasagna

Photo by ALB

Source: EatingWell.com, June 2019

Active: 20 mins
Total: 20 mins
Servings: 6 (only got 5)

Ingredients
1 (24 ounce) package frozen or refrigerated cheese ravioli (used 22 oz frozen)
1 pound lean ground beef (used 93%)
1 ½ teaspoons dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup chopped fresh basil
8 ounces small fresh mozzarella balls, divided (used Sargento Mozzarella because we had it in the fridge)

Directions
Step 1
Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

Step 2
Meanwhile, cook ground beef in a large cast-iron or oven-safe skillet over medium-high heat until cooked through, 4 to 5 minutes, using the back of a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt and pepper.

Step 3
Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.

Step 4
Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, 2 to 3 minutes.

16 WW Blue Points (my additions/subtractions at 5 servings)

Potsticker and Vegetable Stir-Fry

Kroger keeps sending me coupons for Mini Wontons (Chicken and Vegetable) from Bibigo.  I finally bought some.  Seeing as it is 5million degrees, I don't really want soup, so I went looking for a recipe.  I found the one below.  D said he would make it.

He said it was easy, although he didn't follow the directions of cooking it in layers.  He cooked it all together.  We both liked it and there were a ton of dumplings. We originally were going to have with rice but we didn't.  Add more vegetables to make it bigger.

Potsticker and Vegetable Stir-Fry

Photo by ALB

From: EatingWell Magazine, September/October 2016

Turning frozen potstickers into a complete meal is easy when you add them to a vegetable stir-fry in this healthy dinner recipe. Customize based on what's in your fridge—carrots, broccoli and mushrooms are all great choices. Keep it vegetarian with vegetable potstickers or try shrimp or chicken for some additional protein.

4 servings
Prep Time: 40 m
Ready In: 40 m

Ingredients
6 tablespoons water
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons oyster sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
12 frozen potstickers (used the whole bag...came out to 60 mini-wontons, chicken)
1 tablespoon canola oil (used 2 because of the pan fried directions)
1 8-ounce package sliced mushrooms
1 bunch scallions, sliced, whites and greens separated
1 medium red bell pepper, sliced
4 cups coarsely chopped napa cabbage (could use more)
2 cups snap peas, trimmed and halved lengthwise (used green beans because we like them better)
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped

Preparation
Whisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove.

Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.

Meanwhile, heat oil in a 14-inch flat-bottom wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes. Add scallion whites and bell pepper; cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Stir in cabbage, snap peas, ginger and garlic; cook, stirring, just until the peas are bright green and the cabbage starts to wilt, about 1 minute. Stir the sauce and add to the wok along with the potstickers; simmer, gently stirring, for 1 minute. Serve topped with scallion greens.

10 Smart Points (my additions/subtractions at 4 servings)

One-Pot Greek Pasta

The original recipe called for olives.  So I told D, sun-dried tomatoes.  Our sausage was a 10oz box, so that too. We used 5 oz of spinach.  We got 5 servings.

One-Pot Greek Pasta

Photo by ALB

Adapted From: EatingWell.com

5 servings
Serving size: 2 cups
Prep: 20 m
Ready In: 20 m

Ingredients
2 tsp oil from sundried tomato jar
4 links cooked Caprese chicken sausage from Gilberts (10 ounces), sliced into rounds*
1 cup diced onion
1 clove garlic, minced
1 (8 ounce) can no-salt-added tomato sauce
5 cups lightly packed baby spinach
12 oz cups uncooked rotini pasta (or penne)
1/4 Cup chopped Sundried Tomatoes (in oil)
1/2 cup finely crumbled feta cheese
1/4 cup chopped fresh basil

Preparation
Make pasta according to directions on package.

Heat oil in a large straight-sided skillet over medium-high heat. Add sausage, onion and garlic; cook, stirring often, until the onion is starting to brown, 4 to 6 minutes. Add tomato sauce, spinach, pasta and tomatoes; cook, stirring often, until bubbling hot and the spinach is wilted, 3 to 5 minutes. Add 1 to 2 tablespoons water, if necessary, to keep the pasta from sticking. Stir in feta and basil, if using.

11 Smart Points (my additions/subtractions at 5 servings)

* This post was not sponsored (I didn't get anything) from using Gilbert's sausage. I just like the individually wrapped links.

Mediterranean Chicken Quinoa Bowl

I'm not quite sure why I picked this one. I think maybe because I'm making D eat so much fish, I decided I would try something knowing know that I despise olives, don't care for jarred red peppers, and am eh on raw red onion. Maybe because I am eh on the red onion, I forgot to put it on the grocery list.  Anyway D made it. I didn't put olives in my bowl. The red pepper sauce was good, but D said he should have bought a red pepper and done it himself.  The char on them was poor.

He was concerned I'd still be hungry.  I was fine. It was actually pretty good. We had with a Greek Salad.

Mediterranean Chicken Quinoa Bowl

Photo by ALB

Serves 4
Active: 30 m
Ready In: 30 m
Serving size: 3 oz. chicken, 1/2 cup quinoa, and 1/4 cup sauce each

Ingredients
1 pound boneless, skinless chicken breasts, trimmed
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 7-ounce jar roasted red peppers, rinsed
1/4 cup slivered almonds
2 tablespoons extra-virgin olive oil, divided
1 small clove garlic, crushed
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper (optional)
2 cups cooked quinoa
1/4 cup pitted Kalamata olives, chopped (not in Points Calculation)
Added Pepperoncini
1/4 cup finely chopped red onion
1 cup diced cucumber
1/4 cup crumbled feta cheese
2 tablespoons finely chopped fresh parsley

Preparation 
Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

Sprinkle chicken with salt and pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165°F, 14 to 18 minutes. Transfer the chicken to a clean cutting board and slice or shred.

Meanwhile, place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.

Combine quinoa, olives, pepperoncini and red onion in a medium bowl.

To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of cucumber, the chicken and the red pepper sauce. Sprinkle with feta and parsley.

7 Smart Points (my additions/subtractions at 4 servings)

Buffalo Chicken Wings with Ranchy Cauliflower

D made these.  I'm not sure why but I suddenly had a huge craving for wings (I don't like wings).  When I found this recipe and asked if we could have it, he said, "Sure."

He changed some things around, like, he cooked the chicken first and then the cauliflower. He also just put the celery on the side, and gave me a bottle of Ranch, and himself a bottle of Blue Cheese to go with it.

We both liked them.

Buffalo Chicken Wings with Ranchy Cauliflower

Photo by ALB

Our wings are broiled rather than deep-fried, which reduces greasiness and calories. Served with a side of sauced-up cauliflower to help tone down the spiciness and sneaking a few extra vegetables into game day makes this sheet-pan dinner just as healthy as it is delicious.

Servings: 4
Serving size: 4 wings and 1 cup cauliflower
Prep: 15 m
Ready In: 35 m

Ingredients
4 cups cauliflower florets (about 1 pound)
1 tablespoon extra-virgin olive oil
½ teaspoon dried dill½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of kosher salt
1 1/2 pounds chicken wings, separated at the joint (buy 16 wings)
1/4 cup Buffalo-style hot sauce, such as Frank's RedHot
3 tablespoons ketchup
1 1/2 tablespoons cider vinegar
1 tablespoon butter
1/4 teaspoon ground pepper
1/2 cup thinly sliced celery

Preparation
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet.

Toss cauliflower with oil in a large bowl. Combine dill, garlic powder, onion powder and salt in a small bowl. Sprinkle the mixture over the cauliflower and toss to coat. Arrange in an even layer on one side of the wire rack. Arrange chicken on the other side.

Bake until the cauliflower is tender, about 20 minutes. Remove from oven and transfer the cauliflower to a plate. Increase oven temperature to broil. Broil the chicken 8 inches from the heat source, turning once halfway through, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 10 minutes.

Meanwhile, combine hot sauce, ketchup, vinegar, butter and pepper in a large saucepan. Heat over medium-low until the butter melts, about 2 minutes. Cover and remove from heat.

Add the chicken to the sauce and toss to coat. Sprinkle with celery and serve with the cauliflower.

Nutrition information
Per serving: 280 calories; 19 g fat(6 g sat); 3 g fiber; 10 g carbohydrates; 19 g protein; 74 mcg folate; 110 mg cholesterol; 5 g sugars; 2 g added sugars; 577 IU vitamin A; 53 mg vitamin C; 48 mg calcium; 1 mg iron; 770 mg sodium; 602 mg potassium
Nutrition Bonus: Vitamin C (88% daily value)

EatingWell Magazine, January/February 2019

12 Smart Points (my additions/subtractions at 4 servings)

Oven-Fried Beef Taquitos

D and I made these together.  They were really good, and you couldn't taste the zucchini at all.  Because of the amount of chili powder, I don't think you really needed the cheese either.

We had with salsa, guacamole, sour cream, and Refried Pinto Beans with Chipotle.

Oven-Fried Beef Taquitos

Photo by ALB

This healthy beef taquitos recipe calls for baking instead of deep-frying, making the taquitos substantially healthier than what you'd get at a restaurant. One order of these little deep-fried, rolled-up tacos at a restaurant can set you back almost 1,000 calories and 60 grams of fat! Don't worry if some of the taquitos crack open while baking—they're still crispy and delicious. Serve with your favorite salsa, guacamole and reduced-fat sour cream.

By: EatingWell Test Kitchen
Servings: 4 servings
Serving size: 3 taquitos
Active: 40 m
Ready In: 40 m

Ingredients
1 medium zucchini
2 teaspoons canola oil (used Cooking Spray)
1 pound extra-lean ground beef (93%)
3 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1/2 teaspoon salt
12 6-inch corn tortillas
Canola oil cooking spray
3/4 cup shredded sharp Cheddar cheese

Preparation
Preheat oven to 425°F. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef is cooked through, 5 to 7 minutes.

Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, 2 minutes. Transfer to a plate and cover.

Coat the baking sheet with cooking spray. Place 6 tortillas on a clean cutting board. Working quickly, spread a generous ¼ cup beef mixture along the bottom third of a tortilla, sprinkle with about 1 tablespoon cheese and tightly roll into a cigar shape. Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas, filling and cheese. Generously coat the top and sides of the taquitos with cooking spray.

Bake the taquitos until browned and crispy, 14 to 18 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information
Per serving: 500 calories; 24 g fat(7 g sat); 7 g fiber; 40 g carbohydrates; 33 g protein; 28 mcg folate; 92 mg cholesterol; 2 g sugars; 0 g added sugars; 2,120 IU vitamin A; 9 mg vitamin C; 244 mg calcium; 5 mg iron; 691 mg sodium; 662 mg potassium Nutrition Bonus: Vitamin A (42% daily value), Iron (28% dv), Calcium (24% dv)

12 Smart Points (my additions/subtractions at 4 servings)

Chicken Enchiladas Verdes

D and I were planning our weekly menu, and I showed him this recipe.  He decided that we would have it that night.   After some hassles of finding cilantro and green salsa (Kroger, I'm looking at you, per usual), we had all the ingredients.  We used 1lb+ of chicken breast. Our pan was small, so we made one batch (I helped roll the enchiladas), ate, and then made the rest.

We both liked it, and because it was originally 6 servings and we made it 4, the servings were big.  We had with Refried Pinto Beans.

Chicken Enchiladas Verdes

Photo by ALB

This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce. Not in a verde mood? Use tomato salsa instead.

Prep:  20 m
Ready In: 45 m
4 servings

Ingredients
1/4 cup all-purpose flour
1 cup unsalted chicken broth, divided
2 cups tomatillo salsa
1 teaspoon ground cumin
1/2 cup chopped fresh cilantro, divided
3 cups shredded cooked chicken breast
1 (15 ounce) can no-salt-added black beans, rinsed
3 ounces reduced-fat cream cheese
12 (5 inch) corn tortillas
1/2 cup shredded Mexican cheese blend
1/2 cup chopped tomato
6 tablespoons reduced-fat sour cream

Preparation
Preheat oven to 425°F.

Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 2½ cups, 6 to 8 minutes. Stir in 1/4 cup cilantro.

Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl. Spoon 1/4 cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture. (I only got 6 enchiladas in the pan.  So we made those, ate, and then made the remaining 6).

Bake until bubbling, about 15 minutes.

Remove from oven; increase oven temperature to broil. Sprinkle the enchiladas with cheese. Broil 8 inches from the heat source until the cheese is melted, 2 to 3 minutes. Top with tomato and the remaining 1/4 cup cilantro and serve with sour cream.

EatingWell Magazine, January/February 2019 1

11 Smart Points (my additions/subtractions at 4 servings)

Creamy Mustard Chicken

D made this while I was driving home.  He said it was easy.

It tasted really good.  Vinegary (duh...mustard).  Of course D said it would taste better with capers.  Yeah, he can keep thinking that.

Would have again.

Creamy Mustard Chicken

Photo by ALB

In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can’t find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of plastic wrap. Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.

4 servings, 1 cutlet, 1 cup pasta with 1/4 cup sauce each
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients
1/2 package whole-wheat angel hair pasta (7-8 ounces)--used regular
4 thin-sliced chicken breasts or cutlets (about 1 pound)
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil, divided (used 1 TBSP of butter...sauce was very thick)
1 large shallot, finely chopped
1/2 cup dry white wine
1/2 cup water
1/4 cup reduced-fat sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh sage, plus more for garnish (we used dried)

Preparation
Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.

Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.

Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.

Nutritional Information
Per serving : 447 Calories; 16 g Fat; 3 g Sat; 10 g Mono; 69 mg Cholesterol; 42 g Carbohydrates; 31 g Protein; 6 g Fiber; 456 mg Sodium; 367 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 3 lean meat, 2 1/2 fat

EatingWell, September/October 2013

10 Smart Points (my additions/subtractions at 4 servings)