Spinach and Basil Pesto

Spinach and Basil Pesto
(Makes about 3 cups of pesto, recipe created by Kalyn)

(To make this successfully you'll need a food processor)

Ingredients:
2 cups (packed) fresh spinach leaves
2 cups (packed) fresh basil leaves
(use any proportions of basil to spinach that you'd like)
2 T garlic puree or finely minced fresh garlic
2/3 cup extra virgin olive oil (or less)
2/3 cup pine nuts (or less)
1 1/3 cup good quality grated Parmesan cheese (or less)


From: http://www.kalynskitchen.com/2007/07/spinach-and-basil-pesto-recipe-and-lots.html

Garlicky Pasta with Fresh Tomatoes and Basil

Ingredients

• 3 tablespoons extravirgin olive oil
• 3 garlic cloves, minced
• 5 cups chopped plum tomatoes (about 2 pounds)
• 6 cups hot cooked campanella (about 12 ounces uncooked pasta)
• 1/3 cup chopped fresh basil
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper

Preparation

• Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

David Bonom, Cooking Light 
APRIL 2004

Baked Spaghetti Carbonara

Weight Watchers Recipe Ingredients 8 oz uncooked whole-wheat spaghetti    4 slice(s) uncooked turkey bacon, diced    2 medium leek(s), chopped (white parts only)    3 clove(s) garlic clove(s), minced (medium)    1 tsp dried oregano    1/2 tsp table salt    1/4 tsp black pepper, freshly chopped    1 1/4 cup(s) fat-free skim milk    1 cup(s) fat-free egg substitute    1/4 tsp garlic powder    1/4 tsp onion powder    1/4 cup(s) grated Parmesan cheese    Instructions Preheat oven to 375ºF. Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate. Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate. In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese. Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces. Yields 1 piece per serving.   Course: main meals PointsPlus™ Value:    6 Servings:  6 Preparation Time:  15 min Cooking Time:  40 min Level of Difficulty:  Easy This Italian dish featuring fatty bacon, heavy cream and eggs is lightened up with turkey bacon, skim milk and egg substitute, and then baked to perfection.

© 2011 Weight Watchers International, Inc. © 2011 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and PointsPlus™ are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Hungry Girl Macaroni Salad

Ingredients: For Salad 6 oz. (about 1 1/2 cups) uncooked elbow macaroni with at least 2g fiber per 2-oz. serving (like Barilla PLUS) 2 cups dry broccoli cole slaw 1 cup chopped celery 1 cup chopped red bell pepper 1/4 cup chopped onion 2 tbsp. sweet pickle relish 6 large hard-boiled egg whites, chopped For Dressing 1/4 cup plus 2 tbsp. fat-free mayonnaise 1/4 cup Dijon mustard 1 1/2 tbsp. white vinegar 1/8 tsp. black pepper, or more to taste 1/8 tsp. salt, or more to taste 1 no-calorie sweetener packet (likeSplenda)     Directions:Prepare macaroni according to package instructions. Drain well and transfer to a large bowl. Allow to cool completely. Combine all ingredients for dressing in a medium bowl and mix until blended. Set aside. Add all remaining salad ingredients to the bowl with the cooked macaroni. Add dressing and toss to coat. Refrigerate for at least 1 hour, until completely chilled. Enjoy! MAKES 8 SERVINGS

Serving Size: 1 heaping cup Calories: 126 Fat: 1g Sodium: 393mg Carbs: 23g Fiber: 2g Sugars: 3.5g Protein: 6g PointsPlus® value 3*

Lasagna Roll-Ups

8 oz lasagna noodles 

1 (10 oz) package frozen chopped spinach, thawed & drained
8 oz cream cheese, softened
15 oz ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1 cup (4oz) freshly grated Parmesian cheese

1 egg
1 1/2 tsp Italian seasoning
1/4 tsp salt
1 (32 oz) jar spaghetti sauce
1/2 cup (2 oz) freshly grated Parmesian cheese

Can of chicken (optional)

Cook the noodles using the package directions; drain. Arrange the noodles in a single layer on a sheet of waxed paper or plastic wrap. Press the excess moisture from the spinach.

Beat the cream cheese in a mixing bowl until smooth. Stir in the spinach, ricotta cheese, mozzarella cheese, 1 cup Parmesian cheese, egg, the Italian seasoning & salt (and chicken). Spread 1/2 cup of the cheese mixture over each noodle. Roll as for a jelly roll, starting at the narrow end to enclose the filing.

Pour the spaghetti sauce into a lightly greased 9 x 13 inch baking dish.  Sprinkle with 1/2 cup Parmesian cheese. 

Bake, covered, in a preheated 350 degreee oven for 25 minutes or until heated through

(I did this with a LOT less cheese)

Pasta Fresca from Noodles and Co

Sauté Instructions:
In a very hot sauté pan, add:2 tsp. extra virgin olive oil
2 1/2 cups pre-cooked farfalle (bow-tie pasta)
1/4 cup cubed roma tomatoes
1 tbs. diced red onions
2 shakes of kosher salt & cracked pepper
Sear noodles, stirring occasionally until steaming hot

Add:
1 oz. baby fresh spinach
1 oz. fresca sauce (recipe below)
Toss to combine, serve with freshly shaved parmesan cheese
Cooked chicken (optional)

FRESCA SAUCE:
(for 6 servings)
1/8 cup fresh garlic
1 tsp. kosher salt
1/8 cup balsamic vinegar
1/8 cup sweet white wine (Yellow Tail Chardonnay was good)
1/2 cup extra virgin olive oil

From: Noodles & Co.