Eat your Whole Grain Pasta.............
Whole-grain pasta uses all of the wheat kernel, which means that the nutrients remain in the pasta, along with fiber and other beneficial components. Whole-grain pasta is also lower in calories and carbohydrates. Eating whole grains has been linked to a lower risk of obesity and the associated health risks.
Cooking and life all from a wheelchair. Sharing my own recipes along with recipes from across the web. Member of the Jennie - O Turkey SWITCH Club. Also feature products and recipes from Wild Idea Buffalo, SayersBrook Bison Ranch, and the Nuts website. Enjoy!
Showing posts with label whole grain pasta. Show all posts
Showing posts with label whole grain pasta. Show all posts
Saturday, April 13, 2019
Monday, January 28, 2019
Kitchen Hint of the Day!
Whole Grain Pasta........
Nutrients in Whole-Grain Vs. Refined Pasta. Whole-grain pasta is typically high in fiber, manganese, selenium, copper and phosphorus, while refined, enriched pasta tends to be higher in iron and B vitamins. Whole-grain pasta is also lower in calories and higher in fiber and certain micro nutrients than refined pasta.
Nutrients in Whole-Grain Vs. Refined Pasta. Whole-grain pasta is typically high in fiber, manganese, selenium, copper and phosphorus, while refined, enriched pasta tends to be higher in iron and B vitamins. Whole-grain pasta is also lower in calories and higher in fiber and certain micro nutrients than refined pasta.
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Cooking Tips,
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Tuesday, October 17, 2017
Kitchen Hint of the Day!
Whole Grains........
Choose whole grain pasta for high fiber, healthy pasta dishes. If you find that whole wheat pasta is too heavy to eat on its own, you can mix it half and half with refined pasta that is the same shape.
Choose whole grain pasta for high fiber, healthy pasta dishes. If you find that whole wheat pasta is too heavy to eat on its own, you can mix it half and half with refined pasta that is the same shape.
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Monday, February 20, 2017
"Meatless Monday" Recipe of the Week - Vegetable Lasagna
This week's "Meatless Monday" Recipe of the Week is Vegetable Lasagna. You'll never miss the meat! Enjoy and Eat Healthy.
Vegetable Lasagna
Ingredients
1 (16 ounce) package Healthy Choice/Ronzoni Whole Grain Lasagna Noodles
1 pound fresh Mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped Onion
3 cloves Garlic, minced
2 tablespoons Extra Light Olive Oil
2 (26 ounce) jars Pasta Sauce
1 teaspoon dried Basil
1 (15 ounce) container Part-Skim Ricotta Cheese
4 cups Sargento Reduced Fat Shredded Mozzarella Cheese
2 eggs
1/2 cup Kraft Reduced Fat Grated Parmesan cheese
* McCormick Grinder Italian Seasoning, to taste (optional)
Directions
1 - Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2 - In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3 - Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4 - Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5 - Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
* Season with Italian Seasoning (optional)
Vegetable Lasagna
Ingredients
1 (16 ounce) package Healthy Choice/Ronzoni Whole Grain Lasagna Noodles
1 pound fresh Mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped Onion
3 cloves Garlic, minced
2 tablespoons Extra Light Olive Oil
2 (26 ounce) jars Pasta Sauce
1 teaspoon dried Basil
1 (15 ounce) container Part-Skim Ricotta Cheese
4 cups Sargento Reduced Fat Shredded Mozzarella Cheese
2 eggs
1/2 cup Kraft Reduced Fat Grated Parmesan cheese
* McCormick Grinder Italian Seasoning, to taste (optional)
Directions
1 - Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2 - In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3 - Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4 - Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5 - Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
* Season with Italian Seasoning (optional)
Labels:
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food,
Meatless Monday,
mushrooms,
pasta sauce,
recipes,
spices,
Vegetable Lasagna,
whole grain pasta
Tuesday, August 5, 2014
Kitchen Hint of the Day!
Here's a Hint that I always use when making Lasagna.
Save time and an extra pan to clean by not boiling your lasagna noodles. When ready to assemble, just layer the dried noodles in the same way you would if they were pre-cooked. The moisture from the sauce and moisture created will be absorbed into the pasta. Just be careful to make sure the sauce contains enough liquid.
* Note * Be sure to check on it from time to time as it bakes, adding small amounts of water, if necessary.
Save time and an extra pan to clean by not boiling your lasagna noodles. When ready to assemble, just layer the dried noodles in the same way you would if they were pre-cooked. The moisture from the sauce and moisture created will be absorbed into the pasta. Just be careful to make sure the sauce contains enough liquid.
* Note * Be sure to check on it from time to time as it bakes, adding small amounts of water, if necessary.
Labels:
baking,
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food,
kitchen hints,
lasagna,
noodles,
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Tuesday, August 27, 2013
Healthy Tuna Casserole
Healthy Tuna Casserole
Ingredients:
4 cups dry whole wheat penne pasta
1 small onion, finely chopped
2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
1/2 cup low-fat mayonnaise
1 cup 1% low-fat milk
1 (10 ounce) can sliced mushrooms, well drained
1 tablespoon Mrs. Dash seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper (or to taste)
1 cup grated reduced-fat cheddar cheese (or to taste)
Directions:
1 Set oven to 350 degrees F.
2 Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
3 Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
4 Add in onion and tuna; toss to combine.
5 In a saucepan heat soup with milk until smooth.
6 Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
7 Transfer mixture to prepared baking dish.
8 Bake for about 30 minutes.
9 Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.
Amount Per Serving% Daily ValueCalories 83.1 Calories from Fat 2631% Total Fat 2.9 g4% Saturated Fat 0.4 g2% Cholesterol 11.0 mg3% Sodium 150.8 mg6% Total Carbohydrate 3.1 g1% Dietary Fiber 0.4 g1% Sugars 0.8 g3% Protein 10.9 g21%
Ingredients:
4 cups dry whole wheat penne pasta
1 small onion, finely chopped
2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
1/2 cup low-fat mayonnaise
1 cup 1% low-fat milk
1 (10 ounce) can sliced mushrooms, well drained
1 tablespoon Mrs. Dash seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper (or to taste)
1 cup grated reduced-fat cheddar cheese (or to taste)
Directions:
1 Set oven to 350 degrees F.
2 Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
3 Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
4 Add in onion and tuna; toss to combine.
5 In a saucepan heat soup with milk until smooth.
6 Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
7 Transfer mixture to prepared baking dish.
8 Bake for about 30 minutes.
9 Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.
Amount Per Serving% Daily ValueCalories 83.1 Calories from Fat 2631% Total Fat 2.9 g4% Saturated Fat 0.4 g2% Cholesterol 11.0 mg3% Sodium 150.8 mg6% Total Carbohydrate 3.1 g1% Dietary Fiber 0.4 g1% Sugars 0.8 g3% Protein 10.9 g21%
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whole grain pasta
Monday, January 9, 2012
Leftovers - Whole Grain Penne Pasta and Turkey Sausage
Dinner Tonight: Leftovers - Whole Grain Penne Pasta and Turkey Sausage w/ Low Carb Pasta Sauce and Rustic French Bread
It was so good I'm having it twice! I warmed up last night's leftovers of Ronzoni Healthy Harvest Whole Grain Penne Rigate Pasta, a healthy pasta choice at 180 calories and 41 carbs along with the sauce. I used Bella Vita Low Carb Pasta Sauce and that being only 70 calories and 6 carbs! I love this sauce it has great flavor and good on any pasta. So you get the full flavor of pasta sauce but not the calories or carbs. Then for the Turkey Sausage I tried a new one, Johnsonville Turkey Sausage. The sausage is 110 calories and 0 carbs.
I had precooked and sliced the Turkey Sausage earlier. I boiled the pasta and while it was boiling I heated the pasta sauce and added the sliced Turkey Sausage. After boiling and draining the pasta I added the pasta back to pot and added the sauce and sausage to it and mixed until the pasta was well coated. Seasoned the Pasta with McCormick Grinder Italian Seasoning and some fresh chopped Italian Parsley. Served the pasta with Pillsbury Rustic French Bread. For dessert/snack later a Mini Bag of Jolly Time 100 Calorie Pop Corn
It was so good I'm having it twice! I warmed up last night's leftovers of Ronzoni Healthy Harvest Whole Grain Penne Rigate Pasta, a healthy pasta choice at 180 calories and 41 carbs along with the sauce. I used Bella Vita Low Carb Pasta Sauce and that being only 70 calories and 6 carbs! I love this sauce it has great flavor and good on any pasta. So you get the full flavor of pasta sauce but not the calories or carbs. Then for the Turkey Sausage I tried a new one, Johnsonville Turkey Sausage. The sausage is 110 calories and 0 carbs.
I had precooked and sliced the Turkey Sausage earlier. I boiled the pasta and while it was boiling I heated the pasta sauce and added the sliced Turkey Sausage. After boiling and draining the pasta I added the pasta back to pot and added the sauce and sausage to it and mixed until the pasta was well coated. Seasoned the Pasta with McCormick Grinder Italian Seasoning and some fresh chopped Italian Parsley. Served the pasta with Pillsbury Rustic French Bread. For dessert/snack later a Mini Bag of Jolly Time 100 Calorie Pop Corn
Thursday, December 23, 2010
Buffalo Chicken Tenders
Had Buffalo Chicken w/ Bleu Cheese and Kraft Velveeta Whole Grain Rotini and Cheese and Biscuits. I had two Biscuits leftover from yesterday and used Organic Chicken Tenders. Recipe follows.
Ingredients
12 Chicken Tenders
1/2 Cup Frank’s Red Hot Sauce
1/2 Cup Whole Wheat Flour
1 Teaspoon Sea Salt
1 Tablespoon Cajun Seasoning
1 Tablespoons I Can’t Believe It’s Not Butter
2 Tablespoons Extra Virgin Olive Oil
Celery Ribs (Optional)
*Soak the Chicken in the hot sauce while refrigerating for at least 30 minutes.
* Put the Flour in a pie pan or bowl and season with Sea Salt and Cajun Seasoning.
* Remove Chicken from the hot sauce, shake off excess, and derdge through Flour. Set pieces on a baking rack or plate.
* Heat the oil and Butter in a large skillet over medium heat. When the Butter has stopped bubbling add the Chicken and cook until golden and cooked through, about 3 minutes per side.
Bleu Cheese Dipping Sauce
Ingredients
1/4 Cup Crumbled Bleu Cheese
2 Tablespoons Buttermilk
1/2 Cup Light Sour Cream
1/4 Teaspoon Freshly Ground Black Pepper
* Combine all ingredients in a small bowl, mixing well. Chill in the refrigerator for at least 1 hour before serving.
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