Butternut-Kale Lasagna

So I helped make this. From the reviews on Cooking Light, I roasted the butternut instead of microwaving. D and I both enjoyed it, but thought it would be fantastic with pancetta. We had no side.

Butternut-Kale Lasagna

Photo by ALB

Gruyère-spiked béchamel drapes over the noodles and squash to give Butternut-Kale Lasagna velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna

Hands-On: 25 mins
Total: 55 mins
Yield: Serves 4

Ingredients
¼ cup water (didn't use)
1 (12-ounce) package prechopped fresh butternut squash (if not precut, cut in 1/2-inch pieces so you get more squash in each bite)
3 cups prechopped kale
1 tablespoon olive oil
1 ½ tablespoons minced garlic (used 11 cloves
1 ⅛ ounces all-purpose flour (about 1/4 cup)
2 ¾ cups 1% low-fat milk, divided
2 ounces Gruyère cheese, shredded and divided
1 ounce Parmigiano-Reggiano cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
Cooking spray
6 no-boil lasagna noodles
3 tablespoons chopped pecans

Preparation
Step 1
Preheat oven to 450°.

Step 2
Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. (I did not do this. I combined the butternut with 1 tbsp of olive oil, some salt and pepper, 5 cloves of garlic, minced, and some thyme (I didn't measure). I baked in the oven on a cookie sheet for 25 minutes. While that was happening, I removed the thick stems from the kale.) Combine squash and kale in a large bowl. Wipe dish dry.

Step 3
Heat a medium saucepan over medium heat. Add oil to pan (used PAM); swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

Step 4
Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.

Nutrition Facts
Per Serving: 420 calories; fat 16.3g; saturated fat 5.8g; mono fat 7.3g; poly fat 2.1g; protein 20.4g; carbohydrates 51.4g; fiber 4.5g; cholesterol 29mg; iron 3.1mg; sodium 556mg; calcium 557mg.

12 WW points and a vegetable (my additions/subtractions at 4 servings)

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)

Fideo Loco

Another one, I made. It was pretty easy, and very flavorful.

Fideo Loco

Photo by ALB

Servings 6
Author Lisa Fain, Homesick Texan

Ingredients
For the beef:
1 teaspoon safflower oil (didn't use)
1 pound ground beef (used 93%)
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Pinch cayenne
1/2 teaspoon kosher salt
1/2 cup chopped cilantro

For the fideo:
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes
2 chipotle chiles en adobo
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon kosher salt
5 cups water (used 4)
1 tablespoon safflower oil (used olive oil)
4 ounces thin noodles such as vermicelli or capellini, broken into 1-inch pieces
2 cups pinto beans or 1 (15-ounce) can pinto beans, drained
1 tablespoon lime juice
1/2 cup chopped cilantro

Instructions
In a Dutch oven, heat the oil (didn't use) on medium-low and add the beef and onion. While occasionally stirring, cook until the onions are soft and the beef is beginning to brown, about 7 minutes. Stir in the garlic, chili powder, cumin, oregano, cayenne, salt, and cilantro and while stirring occasionally, continue to cook for 10 more minutes. Taste and adjust seasonings and then pour the beef into a mixing bowl.

Meanwhile, for the fideo, place in a blender the onion, garlic, diced tomatoes, chipotle chiles en adobo, chili powder, cumin, and salt. Once you’ve moved the cooked meat from the pot, add the water to the pot and swirl around while scraping the bottom to get all the remaining bits. Add the water to the blender and then blend until smooth (4 Cups of water will make a mess in the blender, so I can't imagine 5).  Add the oil to the pot and pasta. While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes.
Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro. Taste and adjust seasonings. Serve warm topped with Cotija cheese and with tortillas on the side, if you like. (I added Queso Fresco, Cilantro, and Pico - not counted in the points)


6 WW Blue Points (my additions/subtractions at 6 servings)

One Pot Roasted Red Pepper And Sausage Alfredo

This one was really good, but high in Points.  Definitely would have again, during training season or would figure out how to make it less points (chicken sausage).

One Pot Roasted Red Pepper And Sausage Alfredo

Photo by ALB

Adapted From: Host the Toast
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 minutes
Servings: 6 (1.25 Cups)


INGREDIENTS
3/4 lb Italian sausage
4 cloves garlic, finely chopped
1 tablespoon olive oil (didn't use)
1 1/2 cups milk, plus 1/4 cup for the sauce (used 2%)
1 1/2 cups chicken broth, plus 1/4 cup for the sauce
1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
8 oz goat cheese
1/2 cup grated parmesan
Salt and pepper, to taste
3 handfuls fresh spinach
Added Broccoli
Kosher salt and freshly ground black pepper, to taste
12 oz pasta of your choice

INSTRUCTIONS 
Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.

In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

Stir in spinach, 1 handful at a time, and cook until wilted and hot.(add in the broccoli)

Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

19 Smart Points (my additions/subtractions at 6 servings)

Mushroom Ravioli with Spinach

We had this one on a Friday Night for "carb night," (the night before a run). D added chicken. Definitely would have again. I didn't build it in the WW builder.

Mushroom Ravioli with Spinach

Photo by ALB

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Mushroom Ravioli with Spinach - this easy meatless pasta dinner requires only 6 ingredients and 30 minutes! Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.

Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 375 kcal
Adapted from Julia

Ingredients
10 oz ravioli (cheese ravioli, pesto-filled, etc.)
2 tablespoons olive oil (I would defintely cut back on this)
1/4 cup sun-dried tomatoes , chopped
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
Add 12 oz sauteed chicken, cut in 1-inch chunks
5 oz spinach , fresh
4 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 tablespoon olive oil (don't need)
salt and pepper

Instructions 
Cook ravioli until al dente. Drain.

In a large skillet, heat 2 tablespoons olive oil on medium heat.

Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.

Add in sauteed chicken.

Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.

To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.

Season with salt and pepper.

Best-Ever Chicken Carbonara

This was really good. I didn't build it in the WW Builder.

Best-Ever Chicken Carbonara

Photo by ALB

From Delish.com

YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 25 MINS

INGREDIENTS
12 oz. fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
Kosher salt
Freshly ground black pepper
4 large eggs, beaten
3/4 c. freshly grated Parmesan, plus more for garnish
1/3 c. freshly chopped parsley, plus more for garnish

DIRECTIONS
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.

Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.

Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.

Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.

In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.

Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)

Garnish with Parmesan and parsley and serve immediately.

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

I made this.  It involved a lot of bowls and pans.  So automatically, it was not something D would have liked making.  Anyway, he was working late, and I decided to help out and start dinner, but the I got really hungry and made the whole thing.

It was pretty tasty.  He liked everything but the salmon, of course.

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Photo by ALB

Adapted from Curtis Stone

YIELD: Serves 4
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes

INGREDIENTS
Orzo
1 1/2 cups orzo (next time use 1 Cup...it made a lot)
4 tablespoons red wine vinegar
3 tablespoons finely chopped shallots
2 garlic cloves, finely chopped
5 tablespoons extra-virgin olive oil (Next time use 4)
Kosher salt and freshly ground black pepper
2 ounces fresh baby spinach (about 3 cups not packed)
1 1/2 cups grape tomatoes, cut in half
1/2 cup pine nuts, toasted (see Kitchen Note)
1/4 cup thinly sliced fresh basil leaves
1 cup crumbled feta cheese (4 ounces)
2 tablespoons chopped fresh chives, for garnish
Salmon
Four 5-ounce skinless salmon fillets
Pam, for coating the fish
Kosher salt and freshly ground black pepper

PREPARATION
1. Prepare an outdoor grill for medium- high cooking over direct heat.

2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.

3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.

4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.

5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.

6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

Toasting Pine Nuts

To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.

18 Smart Points (my additions/subtractions at 4 servings)
Next time changes: 15 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.

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

I found this recipe and figured I could win D into having it.  He likes sundried tomatoes and capers, and I like artichokes and spinach.  I was right. He said we could have it.

Now I'm not sure why bloggers feel the need to write out their whole life story, and why they tell you how to cook the recipe before giving you the recipe that tells you how to cook the recipe, but they do.  So stop (at least this one had a button to jump to the recipe).

It was good.  We had no sides.

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Photo by ALB

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4 people
Adapted from Julia's Album

Ingredients
1 lb chicken breast, cut in 1-inch cubes
Salt and Pepper
10 oz ravioli (used Rana cheese and spinach)
Cooking Spray
1/2 cup sun-dried tomatoes , chopped (drain the oil)
1 can cup artichoke hearts , chopped
3 tablespoons capers , drained
1/2 teaspoon Italian seasoning
2 cups spinach , fresh (used 1 bunch)
2 cloves garlic
1/4 cup Parmesan cheese , shredded

Instructions
Sautee chicken breast with salt and pepper.

Cook ravioli until al dente. Drain.

Heat a large skillet on medium heat, coated in cooking spray. Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning, garlic and cook for 2 minutes. Add fresh spinach and continue cooking and stirring until the spinach wilts.

To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli and cooked chicken and stir. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.

When serving, top with shredded Parmesan cheese.

Note that for Nutritional Purposes, I included 1 TBSP of olive oil, because I figured that was what was left in the sundried tomatoes, since they weren't rinse, just drained.

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

Caprese Chicken and Orzo Skillet

I made this, and we didn't die.  It was actually pretty easy (especially with BC directing you).  I shocked myself how much I liked it, and I think I shocked D too.

I used a mozzarella "roll" because the pearls were $10.99.

We would have again.

Caprese Chicken and Orzo Skillet

Photo by ALB

Prep: 20 MIN
Total: 40 MIN
Servings: 4

Adapted from: Betty Crocker Kitchens

Ingredients
4 boneless skinless chicken breasts (1 1/4 lb)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoons olive oil
1 cup chicken broth
Add 4 cloves garlic, minced
Add 1/2 tsp dried Oregano
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup uncooked orzo
1 package (8 oz) fresh mozzarella pearls, drained
1/4 cup shredded fresh basil leaves

Steps
1. Rub chicken with 1/2 teaspoon of the salt and the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from skillet.

2. Add broth, tomatoes (and garlic and oregano) and remaining 1/2 teaspoon salt; heat to boiling. Stir in pasta; return to boiling. Place chicken over pasta. Reduce heat to medium-low; cover and simmer 12 to 16 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

3. Top mixture with mozzarella pearls; cover, and continue to cook over medium-low heat 2 to 4 minutes or until mozzarella slightly melts. Sprinkle with basil.

Nutrition Information
Serving Size: 1 Serving
Calories: 560; Calories from Fat: 210; Total Fat: 23g; Saturated Fat: 2 1/2g; Trans Fat: 0g; Cholesterol: 140mg; Sodium: 1210mg; Potassium: 350mg; Total Carbohydrate: 34g; Dietary Fiber: 2g; Sugars: 3g; Protein: 53g

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

Tomato Spinach Chicken Spaghetti

This is one of those recipes that had been floating on Pinterest.  D and I finally put it on the menu.  I thought it was off that it had sun-dried tomatoes and regular tomatoes, but it worked out. 

I would have again.

Tomato Spinach Chicken Spaghetti

Photo by ALB

Prep Time: 10 mins
Cook Time: 20 mins
Total Time 30 mins

Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4 servings
Calories: 532 kcal
Adapted from: Julia

Ingredients
1/4 cup sun-dried tomatoes chopped, drained of oil
1 tablespoons olive oil drained from sun-dried tomatoes
3/4 lb chicken boneless and skinless breasts, chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 roma tomatoes chopped
1/4 cup fresh basil leaves chopped
10 oz spinach fresh
3 garlic cloves chopped
8 oz spaghetti pasta
4 tablespoons Parmesan Cheese

Instructions
Start water for pasta.

Add chopped sun-dried tomatoes and 1 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken, red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.

Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.

At this point, when the pasta and vegetables are off heat, add Parmesan Cheese.

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

Braised Chicken and Mushroom Ragu

D has been cracking me up about recipe bloggers.  Since he is cooking from his phone, he feels he doesn't need your life story before the recipe.

Anyway, he used bone-in thighs because neither of us read that the chicken would be shredded.  We are glad we did because there was SO MUCH SAUCE.  Like, he saved the sauce and we are having this again, with more chicken.  And Kroger doesn't sell Porcini mushrooms. They sold other dried mushrooms but at 1/4 C, I'm not paying $7.99.  We also didn't use the Italian Parsley because Kroger had it sitting too close to the cilantro, and it caught the cilantro flavor.

Braised Chicken and Mushroom Ragu

Photo by ALB

Serves 6 (we got 8)

Ingredients
1/4 cup dried porcini mushrooms (optional but recommended) - didn't use
1 medium carrot, peeled and roughly chopped
1 stalk celery, roughly chopped
1 large shallot, roughly chopped
3 cloves garlic
6 boneless skinless chicken thighs (used 8 bone-in, skin-on thighs)
2 tablespoons canola oil (didn't use)
sea salt
freshly ground black pepper
4 tablespoons olive oil, divided (didn't use)
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh thyme
1/4 cup chopped fat-leaf Italian parsley, plus more for garnish (didn't use)
1/2 pound cremini mushrooms, wiped and quartered
1 tablespoon tomato paste
1/2 cup dry red wine
1 cup chicken stock, plus more for braising
One 28-ounce can whole San Marzano tomatoes
1 pound big tube pasta
1/4 cup grated parmesan (used shredded)

Instructions
If using the dried mushrooms, place them in a bowl and pour 1 cup of boiling water over them. Let sit for 15 minutes. Reserve 1/2 cup of the soaking liquid and roughly chop the mushrooms and set aside.

In a food processor, combine the carrots, celery, shallot, and garlic. Pulse together until minced. Set aside.

Season the chicken with salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and brown undisturbed for 5 minutes, then flip and brown on the other side. Remove from the pan and set aside.

Add the pulverized vegetables to the skillet and cook until they soften and begin to brown, about 5 minutes. Remove from the pan and place in a small bowl.

Add two more tablespoons of oil to the pan and add the mushrooms. Cook until softened and browned, about 6 minutes. Add the vegetables back to the pan with the cooked mushrooms and add the red pepper flakes, rosemary, thyme, and half of the parsley and cook together for 2 more minutes.

Stir in the tomato paste.

Add the red wine and the 1/2 cup of reserved mushroom liquid (if using). Bring the mixture to a simmer. Cook until the liquid has reduced, about 2 minutes.

Add the chicken stock, the can of tomatoes and its juice and the chopped rehydrated porcini if you're using them. Return the chicken pieces to the skillet and simmer over low heat for 30 minutes. Add more chicken stock if the sauce begins to dry out.

While the sauce simmers, cook the pasta. Bring a large pot of water to a boil. Add a generous amount (about 2 tablespoons) of sea salt to the water. Add the pasta amd cook until al dente according to the package directions.

When the sauce has finished it's simmer, use two forks to shred the chicken pieces. Add the pasta directly to the skillet and toss to combine. Add a few splashes of pasta water to thin out the sauce if necessary.

Place in bowls and top with cheese and more fresh parsley. Enjoy!

Adapted from Joy the Baker who adapted it from Back Pocket Pasta

12 Smart Points (my additions/subtractions at 8 servings)

Kale, Tomato, and Pancetta Pasta

This was the second time having this dish.  The first time D made with bacon instead of pancetta.  I really don't remember it changing the taste that vastly, so go with what is cheaper.  We used whatever short pasta we had on hand.

Kale, Tomato, and Pancetta Pasta

Photo by ALB

Active Time: 25 Mins
Total Time: 25 Mins
Yield Serves 4 (serving size: about 1 1/2 cups)

Tomatoes need a little extra love during winter. This pasta uses them in two ways: first melted into the pancetta drippings for a saucy base, then sautéed until gently blistered with the kale and garlic. Vary the green depending on what you have on hand; shredded Brussels sprouts, chard, or spinach would work. Orecchiette ("little ears" in Italian) have a catcher’s mitt shape that’s ideal for holding the crispy bits of pancetta. You could also use whole-grain shell pasta or rotini.

Ingredients 
8 ounces uncooked whole-wheat orecchiette pasta (used regular spiral pasta)
3 cups cherry tomatoes, divided (used grape tomatoes)
3 ounces prediced pancetta (such as Boar's Head)  (can use bacon)
4 cups chopped stemmed lacinato kale (use kale, no idea what kind)
2 garlic cloves, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons pine nuts, toasted

Preparation
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 1 1/2 cups cooking liquid.

Step 2
Chop 1 cup tomatoes. Halve remaining 2 cups tomatoes. Cook pancetta in a large nonstick skillet over medium until crisp, about 8 minutes. Remove pancetta from pan with a slotted spoon. Add chopped tomatoes to drippings in pan; cook, stirring occasionally, until softened, about 2 minutes. Add halved tomatoes, kale, garlic, rosemary, pepper, and salt; cook 2 minutes. Add 1 cup reserved cooking liquid; cover and cook until kale is wilted, about 2 minutes. Stir in pasta and pancetta. Add remaining 1/2 cup cooking liquid, 2 tablespoons at a time, as needed to thin sauce. Top with cheese and pine nuts. Serve immediately.

Nutritional Information
Calories: 380; Fat: 15g; Satfat: 5g; Unsat: 9g; Protein: 16g; Carbohydrates: 50g; Fiber: 7g; Sugars: 5g; Added sugars: 0g; Sodium: 575mg; Calcium: 12% DV: Potassium 18% DV

Cooking Light, 2018

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

Makeover Broccoli Mac and Cheese

So the other night I ended up to talking to VW, who I am a total fan girl of. Coincidentally, I also had dog-eared this recipe in my cookbook, but hadn't gotten around to ask D to make it.

I've been trying to use up ingredients in the fridge and we had Ricotta from when he made Macaroni with Sausage and Ricotta. I asked him if he could replace cottage cheese with ricotta, he said yes, so the recipe made the weekly list.  If you use LF Cottage Cheese, it will lower the points.

It was very creamy.  We both agreed it needed more salt.  I don't know how much D added, so I can't tell you how much to increase it too, but I think it's safe to say he put in 1/2 tsp.

We didn't have a side.

 Makeover Broccoli Mac and Cheese

Photo by ALB

Adapted from Virginia Willis Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome

Who doesn’t love a big, bubbling tray of gooey mac and cheese? Here, this most familiar of comfort foods is revamped by JBF Award winner Virginia Willis with chopped broccoli for an extra serving of vegetables.

Ingredients
1 lb of chicken breast, sauteed
1 3/4 Cupreduced-fat extra-sharp cheddar cheese
2 tablespoons panko bread crumbs
1/2 teaspoon paprika
1 3/4 cups 2 percent milk, divided
3 tablespoons unbleached all-purpose flour
1 cup low-fat ricotta cheese
1/2 teaspoon dry mustard
Pinch freshly grated nutmeg
Coarse kosher salt and freshly ground black pepper
8 ounces elbow macaroni
12 ounces broccoli florets and stems

Method
Preheat the oven to 450°F. Bring a large pot of salted water to a boil over high heat. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Add the cheddar cheese in a large bowl. Mix ¼ cup of the cheese  with the bread crumbs and paprika in a small bowl. Set aside.

To make the cheese sauce, heat 1 ½ cups of the milk in a large heavy saucepan over medium-high heat until simmering. Whisk the remaining ¼ cup milk and the flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove the saucepan from the heat and stir in the remaining 1 ½ cups of the cheese along with the ricotta cheese until melted. Stir in the dry mustard and nutmeg and add salt and pepper to taste.

Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the broccoli. Drain well and add the chicken, pasta and broccoli to the cheese sauce; mix well. Spread the pasta mixture in the prepared baking dish and sprinkle with the bread crumb mixture. Bake until bubbly and golden brown, about 20 minutes. Remove to a rack to cool slightly. Serve warm.

Yield: 6 servings

11 Smart Points (my additions/subtractions at 6 servings)

Sesame Soba Noodle Salad

So Soba Noodles are something I used to make a lot when I was single.  Probably because I can't cook very well, and I basically don't cook anymore, I stopped making them once D and I started dating.  But when I see them on a menu, I get them.

Then my awesome friend Dl from A Well Fed Life made these, and posted the recipe on Thursday or Friday.  I knew D and I didn't have lunch for Sunday.  So onto the list of things to make.  Now I knew D wouldn't be satisfied with a bowl of noodles so I told him to throw some chicken breast into it.  So he did.  And thus we had it.

Our picture looked more like angel hair pasta than soba, but I swear the package said it was soba/buckwheat noodles.  So there.

We would have again.

Sesame Soba Noodle Salad

Photo by ALB

Adapted from Delane at A Well Fed Life
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 6 1 Cup Servings

Ingredients
1 package soba noodles (D used 12 oz of a 1.1lb package)
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 cup noodle water (D saved the water but ended up not using it)
4 scallions, sliced thin
1 tsp crushed red pepper
1 knob ginger, grated (about an inch long piece)
3 clove garlic, grated
1 bunch cilantro, chopped
1/2 tsp Kosher salt
1/2 tsp pepper
1 tbsp toasted sesame seeds
Added 1 cooked chicken breast

Instructions
1. Bring a pot of salted water to a boil.

2. Add the soba and cook until al dente. Drain noodles (if noodles are cooked in advance of sauce, retain 1/4 cup of the water -See step 3 and 4). In the pot,  add cold water and ice cubes. Add noodles to the ice bath, rinse well and drain.

3. While noodles are cooking, add soy sauce, rice wine vinegar, crushed red pepper, sesame oil, garlic, ginger, 1/2 the scallions, 1/4 the cilantro into a small saucepan.

4. Bring dressing ingredients to a boil.  Add 1/4 cup of noodle water (didn't do). Cook for 2 minutes.

5. In a large bowl, add noodles, scallions, salt, pepper, dressing, and cilantro. Toss until combined.

6. Garnish with sesame seeds.

7 Smart Points (my additions/subtractions at 6 servings)

CHICKEN PAD THAI

I love Pad Thai.  The issue I have is there aren't very good cheap restaurants that have it.  So when I think to go out for dinner, we don't typically eat Thai cuisine.  There are restaurants here and there, but for the price, I'd rather go to other types of cuisine.  So when I saw this recipe, I was interested. 

D made it, minus the bean sprouts since they don't sell them at Kroger and I wasn't going to go find them elsewhere. 

Very good.  I definitely would have again.

CHICKEN PAD THAI

Photo by ALB

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Restaurant-style Chicken Pad Thai - ready in just 30 minutes!

Adapted from Creme de la Creme
Serves: 5 1.25 Cupts

Ingredients
8 ounces flat rice noodles
1 lb boneless skinless chicken thighs,  cut into bite-sized pieces
salt to taste
pepper to taste
2 eggs
1 cup fresh bean sprouts (couldn't find)
1/3 cup sliced green onions
1/4 cup sliced white onion
1/3 cup cilantro, roughly chopped
2 tbsp peanuts

sauce
1/4 cup ketchup
2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon peanut butter
juice of 1 lime
1/2 teaspoon crushed red pepper flakes
1 teaspoon soy sauce

INSTRUCTIONS
Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.

Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

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

Greek Tortellini Pasta Salad

I made this, so you know it was pretty easy to make.  I made some changes from the original recipe because I hate olives.  And I put in the whole artichoke can because what am I going to do with a partial can of artichokes?

D and I both liked it.  Of course, I can eat my weight in Tortellini.  But for a quick filling meal, this is a good one.

Greek Tortellini Pasta Salad

Photo by ALB

Greek Tortellini Pasta Salad with zesty Greek lemon dressing, fresh veggies, and hearty tortellini pasta will be your go-to potluck and dinner side dish!

adapted from lecremedelacrumb.com
Prep time: 15 mins
Total time: 15 mins
Serves: 6 2 Cup servings

Ingredients
1 pound cheese tortellini pasta (either fresh, or dried - cooked according to package's instructions) (used 20 oz Buitoni)
1 cup grape tomatoes, halved
1/2 red onion, diced
1 large cucumber, peeled and chopped
1 14oz can artichoke hearts, roughly chopped
11 oz chicken breast, sauteed with salt and pepper (eyeballed that)
1/2 cup crumbled feta cheese
1/3 cup packed fresh basil leaves, finely chopped (that whole tub that you get from Kroger)

Greek Dressing
1/3 cup extra virgin olive oil
1/3 cup apple cider vinegar
6 cloves of garlic garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons sugar
1 tablespoon dijon mustard
1/2 teaspoon salt, or to taste
black pepper, to taste
juice of 1/2 lemon

Instructions
Combine all dressing ingredients in a jar, cover and shake well.

In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.

Serve immediately OR cover and refrigerate up to 6 hours before serving.

15 Smart Points (my additions/subtractions at 6 servings)

Greek Spinach-Pasta Salad with Feta and Beans

I love Feta Cheese, so when I saw this recipe, I wanted it.  Except I thought we should add chicken. So we did.  It was really good, and for the first day of Summer, really hit the spot.

I would have again. Definitely a good twist on the traditional mayo-laden pasta salad (not that there's anything wrong with that).

Greek Spinach-Pasta Salad with Feta and Beans

Photo by ALB

Canned beans help transform pasta salads into easy lunch recipes. If you plan to transport the salad to work for a quick lunch, keep the spinach separate and stir it in just before serving.

Adapted from BETTER HOMES AND GARDENS 

MAKES: 6 SERVINGS (we got 5)
SERVING SIZE: 2 CUP
MAKES: 12 CUPS
PREP: 25 MINS
STAND: 2 HRS

Ingredients
Add 1 lb raw chicken breast cut into bite-sized pieces and sauteed
1 5 ounce fresh baby spinach
1 15 ounce can Great Northern beans, rinsed and drained
4 ounces crumbled feta cheese
1/4 cup dried tomatoes (not oil-packed), snipped
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh lemon thyme or thyme
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper
12 ounces dried cavatappi or farfalle pasta
Shaved Parmesan or Pecorino Romano cheese

Directions
In a large serving bowl combine (sauteed chicken), spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.

Shortly before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 (2-cup) main-dish servings.

Nutrition Facts (Greek Spinach-Pasta Salad with Feta and Beans)
Per serving: 408 kcal cal., 10 g fat (4 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 19 mg chol., 487 mg sodium, 62 g carb., 6 g fiber, 3 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

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

Crusty Baked Shells and Cauliflower

My friends O and T have been busting each other's chops about cauliflower lately. T thinks it is the most vile food on the planet, and O makes rice out of it (just stop!).

So I guess because it comes up a lot on Facebook, it was a keyword for pinterest. Or maybe because I eat it 2-4 times a week.  But seriously a recipe that is pretty much Mac and Cheese with added Cauliflower?  Yes please.  After looking at it, I knew it should have chicken because the only time I have ever liked capers was when chicken was involved.  I told D about this with the added chicken and he said ok.

It was a little on the dry side but still good.  Pretty much a really good casserole.  D, of course, added more capers to his portion.  And he added butter to the bread crumbs because bread crumbs on top a casserole need butter.  It wasn't really Weight Watcher friendly, but that's why they have those extra points that you can eat.

D said next time to get fresh ricotta instead of the stuff from the milk aisle.  OK.

We didn't have a side.

Crusty Baked Shells and Cauliflower

Photo by ALB

Recipe adapted from Ina Garten
Total:1 hr
Active: 30 min
Yield: 6 to 8 servings (we got 6)
Level: Easy

Ingredients
Kosher salt and freshly ground black pepper
3/4 pound medium shells
Good olive oil (didn't use)
2 1/2 pounds cauliflower, cut into small florets (1 large head)
3 tablespoons roughly chopped fresh sage leaves
2 tablespoons capers, drained
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
2 cups freshly grated Italian Fontina Val d'Aosta cheese, lightly packed (10 ounces with rind)
1 cup (8 ounces) fresh ricotta
1/2 cup panko (Japanese bread flakes)
6 tablespoons freshly grated Italian Pecorino cheese
2 tablespoons minced fresh parsley leaves
(added 1 TBSP of butter, melted)
(added 1 pound of 1-inch cut up chicken breast, cooked).

Directions
Preheat the oven to 400 degrees.

Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper (and chicken) to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil (used melted butter) in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

18 Smart Points (my additions/subtractions at 6 servings)

One-Skillet Chicken With Buttery (or no Butter) Orzo

For once, Kroger had all the ingredients at the same time!!!  We lucked out.

OK, this recipe made me laugh.  Not so much looking at it.  But when D said it was ready, he said, "I didn't put any butter in it."  I said, "Didn't it have butter in the title?"  He said, "Yeah, but I thought it would be too much.

He said with the skin on the chicken, it provided enough drippings to cook everything else.  So that's what he did.

I liked it a lot.  He thought the fennel was a little overpowering.  I can't remember if he said it was easy or not, so I hope we have it again.  We had with green beans.

One-Skillet Chicken With Buttery (or no Butter) Orzo

Photo by ALB

4 SERVINGS (we got 6 servings, because we aren't sure how to divide 6 pcs of chicken into 4 servings)
Adapted from Bon Appetit

Ingredients
Kosher salt
Freshly ground pepper
6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
3 tablespoons unsalted butter, divided
1 fennel bulb, chopped, plus fronds, chopped
1 leek, white and pale green parts only, chopped
8 ounces orzo
⅓ cup dry white wine
2½ cups low-sodium chicken broth, divided
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest

Preparation
Preheat oven to 400°. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate.

Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.

Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.

Nutritional Content (at 4 Servings)
Calories (kcal): 810; Fat (g): 39; Saturated Fat (g): 14; Cholesterol (mg): 290; Carbohydrates (g): 51; Dietary Fiber (g): 4; Total Sugars (g): 6; Protein (g): 57; Sodium (mg): 290

10 Smart Points (my additions/subtractions at 6 servings)