Tex-Mex Chili Pasta - Low Fat Recipes

Tex-Mex Chili Pasta

Ingredients

3/4 lb. ground turkey or chicken
1/2 cup chopped onion
1 jar (26 oz.) Ragú Light Pasta Sauce - Tomato & Herb
1 1/2 cups (14 oz. can) dark red kidney beans, drained and rinsed
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional)
8 oz. spaghetti or thin spaghetti, uncooked
1/2 cup (2 oz.) shredded Cheddar cheese or lowfat Cheddar cheese (optional)
1/4 cup crushed baked tortilla chips (optional)

Directions

In medium saucepan over medium heat, cook meat until done; drain. Add onion;
cook 5 minutes or until tender.

Stir in pasta sauce, beans and seasonings; heat to boiling. Reduce heat;
simmer 10 minutes.

Meanwhile, cook pasta according to package directions; drain. Toss hot pasta
and one-half sauce; spoon remaining sauce over top.

Sprinkle with cheese and tortilla chips, if desired.

8 servings (about 1 cup each)

Nutrition Information per Serving:
Calories: 260
Carbohydrate: 39 g.
Fat: 3.5 g.
Protein: 17 g.
Cholesterol: 25 mg.
Sodium: 590 mg.

Apricot Pasta Salad - Low Fat Recipes

Apricot Pasta Salad - Low Fat Recipes

Ingredients

4 oz. fusilli (corkscrew) pasta
6 fresh apricots (3/4 lb), cut into quarters
1 whole chicken breast
2 small zucchini (1/2 lb), julienned
1 red bell pepper, julienned
1 tbsp chopped fresh basil or 2 tsp. Apricot Basil Dressing (recipe follows)

Directions

Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.

Makes 4 servings.

Primo Veggie Pasta - Low Fat Recipes

Primo Veggie Pasta - Low Fat Recipes

Ingredients

1 package (16 oz.) Birds Eye Baby Broccoli Blend Vegetables
1 lb. linguini
6 oz. silken tofu, firm
1 cup soymilk, plain
1/4 tsp dry mustard
1/4 tsp Worcestershire sauce
1/8 tsp white pepper
1/2 tsp salt
3/4 cup shredded Parmesan cheese

Directions

Prepare vegetables and linguini as directed on package. Combine all other ingredients in a blender. Transfer to a microwave-safe container and heat on medium high power (80%) for 3 minutes. Stir. Heat another 2 minutes on medium power (50%). If desired, thicken sauce with cornstarch, following package directions. Mix linguini, vegetables and sauce together and serve.

Yield: 6 servings.

Serving size: 1 1/2 cup.

Per serving: 339 calories, 7 g fat (3 g sat fat), 19 g protein (4.9 g soy protein), 50 g carbohydrate, 616 mg sodium, 10 mg cholesterol, 5 g dietary fiber.

LOWER FAT SPAGHETTI CARBONARA - Low Fat Recipes

LOWER FAT SPAGHETTI CARBONARA - Low Fat Recipes

Ingredients:

1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup parmesan cheese, grated
salt
freshly ground pepper

Directions:

Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley. When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve.

LOWER FAT SPAGHETTI CARBONARA RECIPE

LOWER FAT SPAGHETTI CARBONARA RECIPE

Ingredients:
1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup parmesan cheese, grated
salt
freshly ground pepper

Directions:

Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley. When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve.

Yield: 6 Servings

Calories: 422, Carbs: 58, Fat: 9 grams, Protein: 21 grams

Healthy Stuffed Shells - recipes

 
Healthy Stuffed Shells

Ingredients

12 jumbo shells
1 (5 oz.) pkg. frozen broccoli, thawed
1/2 C. low-fat Ricotta cheese
1/4 C. Jarlesburg Lite Swiss cheese
onion powder to taste
1/4 tsp, dried basil
1/4 tsp. dried oregano
black pepper to taste
1 (8 oz.) can tomato sauce

Directions
Make shells as directed. Mix broccoli, cheeses and seasonings. In a baking dish, pour a small amount of sauce and spread around. Stuff shells with broccoli cheese mixture and put on top of sauce in baking dish. Pour the rest of the sauce over the shells, and cover with foil. Bake at 375' for 45 minutes. Serves 3.

Fat-7 grams
 

LOWER FAT SPAGHETTI CARBONARA

LOWER FAT SPAGHETTI CARBONARA

Ingredients:

1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup parmesan cheese, grated
salt
freshly ground pepper

Directions:


Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley. When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve.



 

LOWER FAT SPAGHETTI CARBONARA 18-07-15

 
LOWER FAT SPAGHETTI CARBONARA

Ingredients:

1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup parmesan cheese, grated
salt
freshly ground pepper

Directions:

Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley. When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve.

Yield: 6 Servings

Calories: 422, Carbs: 58, Fat: 9 grams, Protein: 21 grams

Apricot Pasta Salad 06-07-15

 
Apricot Pasta Salad

Ingredients

4 oz. fusilli (corkscrew) pasta
6 fresh apricots (3/4 lb), cut into quarters
1 whole chicken breast
2 small zucchini (1/2 lb), julienned
1 red bell pepper, julienned
1 tbsp chopped fresh basil or 2 tsp. Apricot Basil Dressing (recipe follows)

Directions

Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.

Makes 4 servings.