Tortellini with Brown Butter, Garlic & Basil

If you're looking for a really flavorful, quick side dish this Tortellini with Brown Butter, Garlic & Basil is it! Brown butter adds a wonderful nutty flavor to many dishes like pasta, vegetables and one of my favorites...home popped popcorn! If you've never tried making brown butter before, here is how you do it. The entire process only takes a few minutes. 

Gluten Free Lemon Chicken Spinach Pasta

My family and I do not suffer from Celiac Disease; nor do we follow a Gluten Free Diet. However, I wanted to try gluten free pasta in a recipe to see if there was a difference as we may have wheat allergies; which causes that bloated feeling after eating wheat products found in pasta and bread.

I have to say that not only was this recipe for Gluten Free Lemon Chicken Spinach Pasta delicious, we also all felt great after eating it. The meal was very satisfying and I loved the lemony flavor combined with the grilled chicken and fresh spinach. I did find that the more you stirred the pasta, the noodles broke apart easier and didn't hold their shape like regular pasta, but that could have just been the brand I used. This is a fantastic meal to make during the week and to even speed up your food prep, I would grill your chicken the night before. ~Enjoy!

Organic Alphabet Soup

This Organic Alphabet Soup has got to be the EASIEST soup you can make. With only 3 ingredients and about a half hour of your time, you are well on your way to make a delicious, quick and filling lunch or dinner you and your family are going to love!

Minestrone Soup and a Giveaway

January is National Soup Month and it couldn't have come at a better time. Here in NJ, as is in most of the country, we've been experiencing extremely frigid temperatures. So what would be better than a nice, hot bowl of soup to warm your soul. This week, I'll be sharing a new soup recipe each day. And to start, here is one of my all time favorites, Minestrone.

50 Main Entrees Under 400 Calories

If you're like the millions of people that start each new year with a resolution to loose weight or eat healthier, most find it difficult after time to find new recipes to help keep you reaching your goal.

To help with your goals (and mine!), I've compiled a list of 50 Main Entree Recipes that I have created all Under 400 Calories. All calculations are based on ingredients entered into CalorieCount and may not be 100% accurate because of the specific brands I've used, but it will give you a good starting point. I've broken the recipes out into sections: Poultry, Beef, Pork & Pasta and NonMeat. Click on the recipe name to be taken to each individual recipe post.  ~Enjoy and Good Luck with your New Year's Goals! 

Rosemary & Goat Cheese Mac n' Cheese

Sometimes all it takes is just a small taste of something and my mind starts wandering with all of the different combinations of food I could possibly make. Such is the case with this Rosemary & Goat Cheese Mac n' Cheese.

I attended a small gathering recently to celebrate a close family friends' 75th birthday. At the party, which was hosted by his son and daughter in law, they had figs topped with goat cheese, rosemary and a jam (I can't remember what it was, but think it might have been apple) as one of the appetizers. They were amazing! I just loved the flavor combination and knew it would make a wonderful mixture in some other of our favorite dishes as well.

Well...my first attempt was a success! Everyone loved this Mac n' Cheese variation, even my 11 year old. She can't wait to try my new experiments when she gets home from school and we have a deal that I don't share what's inside the dish until she tries it. Even she was pleasantly surprised that it contained Goat cheese (which she never wanted to try before), but mixed with the cream cheese and rosemary, it was very subtle, yet rich and filling. If you want to impress your family and friends, you can make this as a main entree or as a side dish. It would also make an elegant addition to a buffet selection during the upcoming holidays.

Rosemary & Goat Cheese Mac n' Cheese
Prep Time: 15 minutes  Cook Time: 15 minutes  Total Time: 30 minutes  Servings: 8

Ingredients

• 14.5oz. Box Multigrain Macaroni
• 4 tbsp. Butter
• 2 tbsp. All-Purpose Flour
• 1 1/2 c. Milk (I used 2%)
• 8oz. Cream Cheese
• 3.5oz. Crumbled Goat Cheese (I used Alouette)
• 1 tbsp. Fresh Rosemary, chopped
• 1 c. Italian Flavored Breadcrumbs
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Preheat oven to 375 degrees. 
2. Cook pasta according to package instructions until al dente; then drain and place back in the pot. 
3. While the pasta is cooking, melt 2 tbsp. of butter in a small saucepan over medium heat; then whisk in the flour forming a roux. 
4. Gradually whisk in the milk until the roux has broken up and there are no lumps. 
5. Next, add the cream cheese, goat cheese and rosemary. Keep whisking until the cheese has completely melted and the sauce is creamy. 
6. Add the sauce to the cooked macaroni and mix well; then place in an oven safe baking dish (8"x8"). 
7. Place the breadcrumbs in a small bowl; then melt the remaining 2 tbsp. butter (either in the microwave or a small pan). Add the butter to the breadcrumbs, mix together and sprinkle on top of the macaroni.
8. Place in the oven and bake for 15-20 minutes until the breadcrumbs are lightly brown and the macaroni is bubbly. 

Enjoy! 

Nutrition Facts 

Calories 465, Carbs 51.7g, Fat 21.4g, Protein 17.9g, Fiber 4.9g, Sugar 4.1g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Rosemary & Goat Cheese Mac n' Cheese Shopping List

Penne with Avocado Pesto

What do you do when you have about eight ripe avocados sitting on your kitchen counter that were supposed to be used for guacamole to feed sixteen hungry teenage girls, but then the function gets cancelled? You have to find ways to use it up before they go bad! Hey..these things are expensive! So I pureed half of them and made this Avocado Pesto. It was deliciously creamy, though it always garners funny looks from the family when I serve them green food. Tune in tomorrow when I share what I made with some of the other avocados!


Penne with Avocado Pesto
Total Time:  30 minutes        Serves: 6

Ingredients

• 1 lb. Penne Pasta (I used Barilla Plus)
• 1/4 c. Fresh Basil, chopped
• 4 Avocado
• 1/4 c. Pecorino Romano Cheese
• 2 Garlic Cloves
• 1 Lemon, juice only
• 2 tbsp. Extra Virgin Olive Oil
• 1 c. Grape Tomatoes, cut in half
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Bring a large pot of water to a boil over high heat with a little salt; then add the pasta. Cook until the pasta is al dente; then drain. 
2. Cut the avocado in half, remove the pit and scoop out the fleshy, green part; then add it to a food processor.
3. Next, add in the cheese, garlic, lemon juice and oil. Pulse until well blended and creamy. It should have a smooth consistency. 
4. Place the cooked pasta in a large bowl; then add the tomatoes and avocado pesto. Mix well. 

Enjoy! 

Nutrition Facts

Calories 505, Carbs 62.1g, Fat 23.1g, Protein 15.8g, Fiber 12.4g, Sugar 3.8g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Penne with Avocado Pesto Shopping List

Pasta e Ceci (Ditalini with Chick Peas)

Pasta e Ceci or pasta with beans, was considered a "poor man's meal" in Italy as it combined simple, bountiful ingredients. To me, this dish was exquisite, filling and packed with aromatic flavors. I REALLY wish I had made a double batch of this recipe, it was THAT good!

Unfortunately, I only got to taste a few spoonfuls since the entire batch was made to be split between my hubby and daughter for their dinner since they would be working late this particular evening. I literally picked up my daughter from cheering practice, made this recipe and photographed it in the time it took her to shower and get ready for work.

Pasta e Ceci is such a simple, quick recipe to prepare and you can substitute vegetable broth if you follow a vegetarian diet. My daughter wound up eating this in the car on her way to the office instead of waiting to eat it for dinner because it smelled so good and she couldn't resist. Now they can't wait for me to make this recipe again!




Pasta e Ceci (Ditalini with Chick Peas)
Prep Time: 10 minutes                   Yield: 3
Cook Time: 20 minutes                  Servings: 1 cup
Total Time: 30 minutes

Ingredients

• 1 tbsp. Extra Virgin Olive Oil
• 1/4 c. Red Onion, chopped
• 1/4 c. Celery, chopped
• 2 Cloves Garlic, chopped
• 1 15-ounce Can Chick Peas, rinsed
• 1/4 c. Crushed Tomatoes (I used San Marzano)
• 2 tsp. Fresh Parsley, chopped
• 2 tsp. Fresh Rosemary, chopped
• 2 c. Low Sodium/Fat Free Chicken Broth
• 1 c. Ditalini Pasta, dry (I used Barilla)
• 1/4 c. Asiago Cheese, shredded
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Heat oil in a medium saucepan over medium heat and add in the onion, celery, and garlic. Saute for 3-5 minutes allowing the vegetables to soften. 
2. Pulse 1 cup of the chick peas in a mini food processor or blender; then add them to the saucepan along with the remaining whole chick peas, tomatoes, parsley, rosemary, chicken broth and pasta. 
3. Allow to simmer for 15-20 minutes, then add in the cheese and season with salt and pepper.

Enjoy! 

Nutrition Facts
Calories 399 , Carbs 64.1g, Fat 9.4g, Protein 15.6g, Fiber 7.5g, Sugar 4.2g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Pasta e Ceci Shopping List

Low-Fat Vegetable Lasagna

Yes. I am half Italian; however, I was never a big fan of ricotta cheese, which is why I don't make lasagna, baked ziti or ravioli all that often. But a while back, I made Low Fat Black Bean and Sun Dried Tomato Lasagna using cottage cheese and I LOVED it! So it prompted me to find other ways to make this recipe as well. 

I was about to leave for vacation and I had some zucchini and cottage cheese I needed to use up before I left so I whipped up a batch of this Low Fat Vegetable Lasagna. It was incredible and I really liked how it wasn't "mushy" with cheese in between the layers like a regular lasagna usually is. I happened to use the regular lasagna sheets that had to be boiled, simply because the store I was in at the time didn't happen to have the no-boil sheets which I prefer using. If you can find them, it would shave off some cooking time. Just layer the sheets like you normally would without cooking the noodles first. 

Low-Fat Vegetable Lasagna

Prep Time:  20 minutes                        Yield: 12

Cook Time:  45 minutes                        Serving: 1 piece

Total Time:  65 minutes

Ingredients

• 1 box Barilla Lasagna Sheets
• 1lb. 2% Cottage Cheese
• 2 c. Reduced Fat Mozzarella Cheese, shredded
• 1 Egg
• 2 tbsp. Fresh Parsley
• 2 c. Zucchini, shredded
• 2 c. Frozen Chopped Spinach, defrosted and drained
• 1 c. Carrots, shredded
• 2-28 oz. Cans Crushed Tomatoes with Basil

Directions

1. Bring a large pot of water to a boil, add some salt and cook the lasagna sheets until they are al dente. Drain the water. 
2. In a large bowl, combine the cottage cheese, 1 c. mozzarella cheese, egg, 1 tbsp. parsley, zucchini, spinach, carrots and 1 can of the crushed tomatoes. Mix well. 
3. Preheat oven to 350 degrees. 
4. Using a 9"x13" oven safe dish, ladle a thin layer of the crushed tomatoes on the bottom, place 5 lasagna sheets on top of the sauce; then spread the vegetable mixture on top of the noodles. Continue layering four times until the top layer contains only the lasagna sheets. 
5. Add a layer of the crushed tomatoes; then sprinkle with the remaining 1 c. of mozzarella cheese and 1 tbsp. parsley. 
6. Bake for 45 minutes; then remove from oven and allow to cool 10 minutes; then cut into 12 pieces.  

Nutrition Facts

Calories 302, Carbs 46.5g, Fat 5.1g, Protein 19.5g, Fiber 6.2 g, Sugar 6.6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Whole Grain Spaghetti with Bruschetta and Chick Peas

Remember when I did a photo retake of one of my favorite recipes for Bruschetta last month? In that post, I also mentioned how bruschetta can be used for other dishes other than to top toasted bread as an appetizer. One of those suggestions was to mix it with pasta; which is what I did with the leftovers from my last batch. This Mediterranean inspired meal has so many wonderful flavors and the chick peas just add another dimension of texture to the dish; not to mention added protein! It is also a quick meal to throw together during a busy weeknight. 

Whole Grain Spaghetti with Bruschetta and Chick Peas

1 lb. Spaghetti (I used Barilla Plus)
2 c. Prepared Bruschetta
15oz. Can Chick Peas, rinsed and drained
1/2 c. Pecorino Romano Cheese, shredded
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Prepare pasta according to package instructions. Drain water reserving 1 cup to use in the pasta. 
2. Add the bruschetta and chick peas to the pot and allow to heat through for about 5 minutes. 
3. Add the pasta, pasta water and cheese; mix well and season with salt and pepper. Serves 6. 

*Nutritional Information per Serving: Calories 441, Carbs 58.9g, Fat 14.2g, Protein 20.4g, Fiber 8.1g, Sugar 5.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

This will be my last new recipe post this week as the kids are off from school on their Spring Break. I'll be back with a new post on Monday, April 8th. In the meantime, take a look around the site and catch up on some posts you might have missed. There are also two giveaways happening so if you didn't enter yet, now's your chance!

• Spring Celebration KitchenAid Giveaway-Enter for your chance to win a shiny, new, red KitchenAid Stand Mixer. Contest ends 4/23/13. 
• Catching Fireflies Giveaway-Enter for your chance to win a $43 Gift Certificate. Contest ends 4/7/13. 

Enjoy the rest of your week! 

Creamy Rigatoni with Portobello Mushrooms and Spinach

Are you looking for a quick and easy weeknight meal? Whether it's for Meatless Monday, Friday during Lent or any night in between, this meatless recipe for Creamy Rigatoni with Portobello Mushrooms and Spinach is perfect! 

Cream cheese adds a wonderful, creamy texture and flavor when mixed with fresh garlic, spinach and Portobello mushrooms and your family will love it. I served mine with a tossed salad and it even reheated beautifully when I had to take this one on-the-go for Rachael's dinner. If you like your food a little on the spicier side, add more crushed red pepper. 

Creamy Rigatoni with Portobello Mushrooms & Spinach
1 lb. Rigatoni Pasta
1 tbsp. Extra Virgin Olive Oil
1 Portobello Mushroom Cap, diced
2 Garlic Cloves, chopped
1/2 c. Frozen Chopped Spinach, defrosted
4 oz. Light Cream Cheese
1/2 c. Pasta Water
1/2 c. Pecorino Romano Cheese, shredded
1 tsp. Crushed Red Pepper
Kosher Salt, to taste

Directions:
1. Cook pasta according to package directions; drain all water except for 1/2 cup. 
2. While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic. 
3. Saute until the mushrooms start to soften; then add in the spinach, cream cheese, pasta water, Pecorino Romano cheese, and red pepper. 
4. Add in the cooked pasta and mix until well blended. Serves 6. 

*Nutritional Information per Serving: Calories 382, Carbs 53.5g, Fat 12.4g, Protein 16.3g, Fiber 3.2g, Sugar 3.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

On another note, Happy Anniversary to my hubby of 18 years!  I love you and the life we've made together and would do it all over again and again. It hasn't always been easy, but I wouldn't change a thing. xo  

Penne with Sweet Italian Sausage, Sun Dried Tomatoes and Basil

There aren't many foods I like to eat leftover; however, pasta is definitely one of them! Especially when it's pasta mixed with some of my favorite robust flavors like sweet Italian sausage laced with fresh fennel seeds, garlic, fresh basil, sun dried tomatoes and red wine. This was absolutely delicious and I paired it with a tossed salad...Dinner is served!

Penne with Sweet Italian Sausage, Sun Dried Tomatoes and Basil
1 lb. Penne Pasta (I used Barilla Plus)
1 tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
1/4 c. Fresh Basil, chopped
1/2 c. Sun Dried Tomatoes (not in oil), chopped
1/4 c. Red Wine (I used a Rioja)
4 Sweet Italian Sausage Links
1/4 c. Pecorino Romano Cheese, grated


Directions:
1. Place the sausage on a baking sheet and bake at 350 degrees for 30 minutes; turning once. Remove from oven and slice into 1/4" thick slices.  
2. Cook pasta according to package instructions; drain and place back in the pot.
3. While the pasta is cooking, add the oil to a large nonstick saute pan over medium heat.
4. Add the garlic and onions and saute for 1 minute; then add the basil and tomatoes and sausage slices. Saute for approximately 5 minutes until the sausage is browned on both sides, then add the red wine and allow to simmer for another 5 minutes until the wine is reduced. 

5. Add this mixture to the cooked pasta, add the cheese and mix well. Serves 8. 

*Nutritional Information per Serving: Calories 468, Carbs 44.8g, Fat 16.4g, Protein 33.1g, Fiber 5.3g, Sugar 4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

*If you want to make this during the week and are short on time, precook your sausage up to two days beforehand and keep refrigerated until ready to use. You can also substitute hot sausage if you like a little extra heat, turkey sausage if you are watching your caloric and fat intake or omit the sausage altogether for a meatless meal. 



HURRY! If you haven't entered to win the Table for Two Cookbook yet, you only have until tonight! 

Low Fat Chicken Fettuccine Alfredo

As you all know, I've been trying to watch my weight, but my family still likes to eat certain types of food every now and then. Since today is National Fettuccine Alfredo day, I thought I'd play a trick on them to see if they'd notice that I made one of their favorite dishes a little healthier; well, more over the little one with the petite frame and skinny waste as she just doesn't understand what it means to not eat foods because they could add on the extra pounds! 

The regular recipe for Fettuccine Alfredo would typically call for all heavy cream and a lot more butter. I toned it down by using a majority of skim milk and also used chicken broth to cook the chicken instead of butter or oil. I also added a little more fresh ground black pepper than I normally would have to give it a little more of a kick and I have to say this was incredibly thick and creamy, just like the original recipe. And the best part was that Gab didn't even taste a difference..BONUS! It is still a very filling meal so a little goes a long way and I served ours with a tossed salad. 

Low Fat Chicken Fettuccine Alfredo
1 lb. Fettuccine (I used Whole Grain)
5 Chicken Tenders (or 2c. chicken breast), chopped
1/4 c. Low-Sodium Chicken Broth
1 tbsp. Butter
2 Garlic Cloves, minced
1/4 c. All-Purpose Flour
2 c. Skim Milk
1/4 c. Heavy Cream
2 c. Pecorino Romano Cheese, shredded
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Cook pasta according to package directions; drain. 
2. While the pasta is cooking, add the chicken broth and chicken tenders to a saute pan. Saute until the meat is cooked through; set aside. 
3. In a small saucepan, heat the skim milk and heavy cream; do not boil. 
4. In another saucepan, melt the butter and add the garlic. Saute for about 1 minute, then slowly whisk in the flour forming a roux. 
5. Gradually add in the warmed milk and cream and whisk until it's blended with the flour with no lumps; then add in the cheese stirring until it has melted. 
6. Cover and let simmer on low until thickened; approximately 10-15 minutes. Be sure to stir the sauce occasionally so it doesn't stick. 
7. Add the cooked pasta to the sauce and mix well. Season with salt and pepper according to your taste. Serves 8. 

*Nutritional Information per Serving: Calories 363, Carbs 50g, Fat 9.9g, Protein 19.5g, Fiber 2.2g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Shared on The Country Cook Weekend Potluck 2/8/13