Roasted Butternut Squash and Bacon Pasta

Big portions of fancy Mac and Cheese. So I was going to make this on Saturday but I decided to have a liquid dinner due to a disastrous day at the office (yes on a Saturday). So D made it Tuesday. He was surprised I was going to make it. He said it was easy, but not quick, and it required lots of pots and pans.

Butternut Squash is not a usual food in our household. It is sweet but has a better flavor to me then pumpkin (blech) and sweet potatoes. With the bacon's saltiness and the cheese, yum!!!

Another dish with Spinach Salad as the side.

Roasted Butternut Squash and Bacon Pasta

Photo by ALB

Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.

Ingredients 
3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Instructions
Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

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

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

5 servings

CALORIES 469 (28% from fat); FAT 14.4g (sat 7.3g,mono 4.4g,poly 0.9g); IRON 3.5mg; CHOLESTEROL 40mg; CALCIUM 443mg; CARBOHYDRATE 66.6g; SODIUM 849mg; PROTEIN 22.1g; FIBER 6.8g

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

Mushroom and Sweet Onion Cheesesteaks

So these were pretty good. We didn't use cheddar cheese. We used provolone. Also we used Marsala because Kroger doesn't sell Madeira. I think they were easy. I didn't hear D complaining while making them. I would have again.

We had with Spinach Salad (Spinach, tomatoes, cukes).

Mushroom and Sweet Onion Cheesesteaks

Don't leave cheesesteaks on the back burner. Bring them to the dinner table in this delicious, lightened recipe. Serve with a cucumber salad.

2 teaspoons olive oil, divided
12 ounces top round steak, cut into thin strips
1 1/2 cups thinly vertically sliced Vidalia or other sweet onion
1 teaspoon bottled minced garlic
1 (8-ounce) package presliced mushrooms
1/4 cup Madeira wine
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat cheddar cheese
4 (2-ounce) ciabatta rolls

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook 2 minutes or until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 1 minute, stirring occasionally. Add mushrooms; sauté 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; sauté 4 minutes. Return steak to pan. Stir in Worcestershire, salt, and black pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.

Cucumber salad: Combine 1 thinly sliced English cucumber, 1/4 cup sliced red onion, 1 tablespoon sugar, 1 tablespoon cider vinegar, and 1/4 teaspoon salt.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 419 ; FAT 15.7g (sat 6.3g,mono 6.7g,poly 0.9g); CHOLESTEROL 65mg; CALCIUM 343mg; CARBOHYDRATE 35.6g; SODIUM 660mg; PROTEIN 35.3g; FIBER 3.4g; IRON 3.7mg

Cooking Light, AUGUST 2009

Shrimp Tacos with Spiked Sour Cream

Well, don't make this with Ass Blaster Sauce is all I can say. I made this and it was easy. However it was so hot, that it was inedible. I got down 1 taco. D got down 2 shrimp.

Shrimp Tacos with Spiked Sour Cream

1/2 cup reduced-fat sour cream
3 1/4 teaspoons hot pepper sauce (such as Tabasco), divided
1 1/4 teaspoons chili powder, divided
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
3 garlic cloves, minced
1 tablespoon fresh lime juice
8 (6-inch) corn tortillas
2 cups shredded iceberg lettuce
1/2 cup chopped Vidalia or other sweet onion
1/4 cup prepared salsa verde (such as Herdez)


Combine sour cream, 1 1/4 teaspoons hot pepper sauce, and 1/2 teaspoon chili powder.
Combine remaining 3/4 teaspoon chili powder, cumin, garlic powder, paprika, and salt in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp mixture; sauté 3 minutes or until done. Stir in remaining 2 teaspoons hot pepper sauce and juice. Remove from heat.
Heat tortillas according to package directions. Arrange about 2 ounces shrimp, 1/4 cup lettuce, and 1 tablespoon onion down center of each tortilla. Serve with sour cream mixture and salsa verde.


Yield: 4 servings (serving size: 2 tacos, 1 tablespoon sour cream mixture, and 1 tablespoon salsa)

CALORIES 401 (24% from fat); FAT 10.7g (sat 3g,mono 2.9g,poly 2.9g); IRON 5.5mg; CHOLESTEROL 269mg; CALCIUM 274mg; CARBOHYDRATE 34.9g; SODIUM 593mg; PROTEIN 40.7g; FIBER 4.7g

Cooking Light, JULY 2004

Italian Beef Sandwiches

This recipe needs some tweeking. It wasn't salty enough. We both liked it, but after we put some A1 mixed with the juice. Not bad and could have again. Very easy, just a lot of time (we were supposed to have Saturday but didn't see the marinate overnight part).

We had with French Fries.

Italian Beef Sandwiches

If you can't find Italian rolls, substitute a sturdy bread that will soak up the juices in this moist, delightfully messy sandwich.

1 teaspoon dried Italian seasoning
1 teaspoon crushed red pepper
1 (2 1/2-pound) rump roast, trimmed
1 (14-ounce) can fat-free, less-sodium beef broth
1 garlic clove, minced
2 teaspoons olive oil
1 cup coarsely chopped green bell pepper (about 1 medium)
8 (2-ounce) Italian rolls
Giardiniera (pickled vegetables), chopped (optional)

1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.

2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.

3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.

Yield: 8 servings (serving size: 1 sandwich and about 1/3 cup cooking liquid)

CALORIES 386 ; FAT 11.3g (sat 3.4g,mono 4.8g,poly 1.2g); CHOLESTEROL 102mg; CALCIUM 52mg; CARBOHYDRATE 29.2g; SODIUM 479mg; PROTEIN 39.4g; FIBER 1.8g; IRON 5.4mg

Cooking Light, OCTOBER 2009

Smothered Steak Burgers

These just tasted weird. The burger part was good, but the mushrooms tasted off. I thought it was going to be like Salisbury Steak, but it wasn't. D agreed. We both would do the burger again, but not the mushrooms.

We had with Tater Tots.

Smothered Steak Burgers

Sautéed mushrooms, steak sauce, and Worcestershire sauce create robust flavors in this knife-and-fork burger.

Cooking spray
2 tablespoons finely chopped shallots
1 garlic clove, minced
1 (8-ounce) package presliced button mushrooms
1/2 cup fat-free, less-sodium beef broth
1 tablespoon low-sodium steak sauce (such as Angostura)
1 teaspoon cornstarch
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 pound ground sirloin
1/4 teaspoon salt
4 green leaf lettuce leaves
4 (1/2-inch-thick) tomato slices
4 (2-ounce) Kaiser rolls, toasted

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.

2. Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.

3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.

Yield: 4 servings (serving size: 1 burger)

CALORIES 398 (0.0% from fat); FAT 12.9g (sat 4.4g,mono 5.1g,poly 1.4g); IRON 4.9mg; CHOLESTEROL 41mg; CALCIUM 79mg; CARBOHYDRATE 38.4g; SODIUM 747mg; PROTEIN 30.7g; FIBER 1.9g

Cooking Light, JANUARY 2009

Beef and Sugar Snap Stir-Fry

I prepped this and D made it. It was pretty easy to prep. I didn't hear D complaining so I think it was easy to make too.

It was pretty good. Lots of flavor. Of course D put chili garlic sauce on his, but I liked it. A little on the sweet side...I think it was the red pepper and the sugar snap peas.

We had with rice.

Beef and Sugar Snap Stir-Fry

Serve a veggie-laden stir-fry dinner that's ready in minutes. The best part? It cooks in one skillet, so clean up is a snap. Serve over steamed rice with green onions.

3 tablespoons rice vinegar, divided
2 tablespoons low-sodium soy sauce, divided
1 (1-pound) flank steak, trimmed and thinly sliced across grain
2 teaspoons sugar
2 teaspoons hoisin sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 teaspoons toasted sesame oil, divided
1 cup chopped onion
1 teaspoon bottled minced ginger (I used 5 fresh cloves)
1/2 teaspoon minced garlic
1 cup chopped red bell pepper
1/2 cup matchstick-cut carrot
1 (8-ounce) package fresh sugar snap peas
1/3 cup chopped green onions

1. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk.

2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion to pan; sauté 1 minute. Add ginger and garlic; sauté 15 seconds. Stir in bell pepper, carrot, and peas; sauté 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.

Steamed rice with green onions: Cook 1 cup white rice according to package directions, omitting salt and fat. Remove from heat; stir in 3/4 cup chopped green onions and 1 teaspoon toasted sesame seeds.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 254 ; FAT 8.2g (sat 2.7g,mono 2.2g,poly 0.4g); CHOLESTEROL 37mg; CALCIUM 63mg; CARBOHYDRATE 16.7g; SODIUM 526mg; PROTEIN 26.6g; FIBER 3.4g; IRON 2.7mg

Cooking Light, JULY 2009

Grilled Chicken with Mustard-Tarragon Sauce

So I just didn't like this. D made it. He liked it. I thought it was too oniony from the shallots, and the sauce was just gross. I am in the clear minority, as it got 5 stars from CL. I didn't like it so much, that I didn't take it for left-overs. D was not shocked I didn't like it because he opened a WeWa cookbook that was almost the same recipe and it had a note next to the title: D liked; Al hated. I really have nothing else to say.

We had with asparagus.

Grilled Chicken with Mustard-Tarragon Sauce

A tangy sauce enlivens simple grilled chicken breasts; a hint of sugar balances the flavors.

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Cooking spray
3 tablespoons minced shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens

1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.

Yield: 4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce)

CALORIES 231 ; FAT 7.6g (sat 1.6g,mono 4.1g,poly 1.2g); CHOLESTEROL 94mg; CALCIUM 51mg; CARBOHYDRATE 3.5g; SODIUM 538mg; PROTEIN 35.4g; FIBER 1.3g; IRON 2mg

Cooking Light, OCTOBER 2009