Tag Archives: pasta

G's Turkey Vegetable Lasagna

Oct 9 2010
Posted on October 9, 2010 by Your Host, Gina

INGREDIENTS:

-Hodgson Mill Whole Wheat Organic Lasagna noodles with ground flax (or whole wheat lasagna noodles of your choice

SAUCE:
- 10 oz tomato sauce
-1/2 c.fresh basil, chopped
-1 Medium sweet onion, chopped
-3 cloves garlic, chopped
-16 oz /1 lb ground turkey, (12 oz 99% lean, 4 oz 93% lean)
-2 Tbsp extra virgin olive oil olive oil

CHEESE MIXTURE:
-6 oz part skim (light) ricotta cheese
-6 oz non fat cottage cheese
-1 egg white
-1/2 c low fat Parmesan cheese
-2 Tbsp of fresh parsley, chopped
-1/2 cup non fat almond mozzarella cheese

ROASTED VEGGIES
-2 Tbsp olive oil
-3 zucchini, sliced
-3 yellow squash, sliced
-8 oz sliced mushrooms
-1 large egg plant, chopped into cubes
-1 cup broccoli florets
-1 cup tomatoes, diced
-1 tbsp Italian seasoning
-1 tbsp garlic powder
-pepper to taste

DIRECTIONS:

-Place pot of hot water on the stove top with the noodles inside the pot. You don’t have to boil them, you’re going to leave them sit in the hot water while you prep everything else. They will soften on their own.

-Chop up all veggies (zucchini, squash, broccoli, mushrooms, egg plant, tomatoes) and toss them in olive oil, fresh ground pepper, garlic and Italian seasoning.

-Place them in the oven and bake until soft, about 25 minutes. Turn on Broil until slightly golden brow, about 5-10 minutes, and then take them out of the oven and allow them to cool.

-Use a large skillet to cook the sweet onion in 2 Tbsp olive oil until cooked.

-Add diced garlic cloves and cook an additional minute, then add the mixture of ground turkey. (99% and 93% lean)

-Cook the turkey until no longer pink, then add your tomato sauce right into the turkey.

-Add the basil, Italian seasoning and allow to simmer for 15-20 minutes until sauce thickens and flavor is of your liking.

-Combine ricotta and cottage cheese, egg white add fresh ground pepper to taste, add fresh chopped parsley and mix it well. Set aside.

-When everything’s ready to go, spread a little sauce in the bottom of your lasagna pan. Gently place a row of lasagna noodles over the sauce. Layer in this sequence, sauce, noodles, veggies, cheese mixture then non fat almond mozzarella, repeat… Top off with remaining sauce and Parmesan cheese.

-Sprinkle parsley flakes or place large pieces of fresh basil over top.

-Bake uncovered for 35 minutes or so, until hot and bubbly and cheese on top is melted and golden brown to your liking.

Enjoy!!!

(note, cheeses can be limited or reduced, based on your liking)

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Red Pepper Chicken Pasta

Jun 8 2010
Posted on June 8, 2010 by Your Host, Gina

INGREDIENTS
-1 tablespoon olive oil
-2 cloves garlic, minced
-1/4 cup freshly minced parsley
-4 cups ripe tomatoes, chopped
-1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
-1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
-1 tbsp ground red pepper or red pepper flakes
-8 oz. uncooked Ezekiel pasta
-8 oz cooked chicken breasts, diced into 1/2-inch pieces (cooked)

DIRECTIONS
1. Heat oil in a medium saucepan. Sauté garlic and parsley until golden.

2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for an additional 5-10 minutes, until sauce is thick.

3. Cook pasta and Drain.

4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot or cold :)

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Dijon Chicken and Pasta

Apr 19 2010
Posted on April 19, 2010 by Your Host, Gina

Ingredients:
1 chicken breast, boneless, skinless (4 to 6 ounces), sliced in thin strips
1 tbsp olive oil
freshly ground black pepper
1/4 small onion, finely diced
1 clove garlic, minced
1/3 cup low sodium chicken broth
2 tsp Dijon mustard
1 tbsp fresh basil
1 tbsp low-fat or non fat sour cream
1/3 pound whole wheat pasta (Ezekiel is best and I the Penne)

Cooking Instructions
1. Heat the olive oil in a large sauté pan over moderately high heat. Season the chicken with pepper and add them to the pan. Sauté the chicken until golden on both sides, about 6 minutes.

2. Lower the heat and add the onions. Cook about 5 minutes. Add the garlic and cook 1 minute more. Remove the chicken and set aside.

3. Turn the heat to medium and add the chicken stock and reduce the heat to low. Add the mustard and sour cream, and stir until the sauce is creamy.

4. Meanwhile, place a large pot of water on to boil. Add the pasta and cook about 12 minutes until al dente. Drain.

5. Add the chicken and pasta to the sauce and toss until coated. Sprinkle with the fresh basil and enjoy!!

THIS IS AWESOME COLD AS WELL! :)

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Stef's Shirataki Egg White Carbonara

Mar 6 2010
Posted on March 6, 2010 by Your Host, Gina

Ingredients:
1 package of shirataki noodles
4 Egg Whites
1 tbsp Dijon mustard
1 lemon
1 tsp. Italian blend herbs
1 tsp olive oil
1/8 tsp cracked red pepper
1 garlic clove minced
Directions:
First you will prepare your noodles as directed on bag set to side.Then you will faux fry you egg whites with spray pam. Set this to the side .In a small mixing bowl add.. mustard,lemon juice,herbs, evoo, red pepper and your garlic mix all.
Simply add your noodles that have been prepared into your pan and add your mix. saute for approx. 2 minutes
Now add your egg whites over the top and eat.

OPTIONAL—serve this with French green beans & mushrooms!!
OTHER OPTIONAL ADDITIVES- 1/4 C. SLIVERED ALMONDS OR OLIVE OIL! :)

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Garlic Mushroom Shirataki Noodles

Feb 9 2010
Posted on February 9, 2010 by Your Host, Gina

Untitled from Gina Aliotti on Vimeo.

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SHIRATAKI NOODLES– THE CARBFREE PASTA!

Feb 9 2010
Posted on February 9, 2010 by Your Host, Gina

LOOKING TO DIET ON PASTA, NOW YOU CAN! TRY MY ABSOLUTE FAVORITE, SHIRATAKI NOODLES!!! YOU CAN GET THEM IN SPAGHETTI, FETTUCCINE OR ANGEL-HAIR. FETTUCCINE IS MY ABSOLUTE FAVORITE. YOU CAN TREAT THEM LIKE YOU WOULD A PASTA, USING THEM IN ALL YOUR PASTA DISHES OR THROUGH THEM IN A SOUP, SAUTE, STIR FRY OR IN WRAPS! I LOVE THEM AND HAVE USED THEM TO DIET ON FOR YEARS!

I WILL POST A SERIES OF RECIPES AND CREATIVE IDEAS TO SHOW YOU HOW TO USE THESE AMAZING TOFU NOODLES!

CHECK THE LINK BELOW TO FIND OUT WHERE YOU CAN LOCATE THEM, NEAR YOU!!! :)

* VARIETY OF SHAPES:
1. Spaghetti
2. Fettuccine
3. Angel-Hair
* LOW CARB – only 3g of carbs per serving
* LOW CALORIE – 20 calories per 4 oz serving
* NO CHOLESTEROL
* NO SUGAR
* GLUTEN-FREE
* DAIRY-FREE
* CONTAINS 10% CALCIUM
* VEGAN
* GUILT-FREE
FIND AT A STORE NEAR YOU!

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Mushroom Garlic shirataki Noodles

Feb 9 2010
Posted on February 9, 2010 by Your Host, Gina

1 bag shirataki noodles
10 white mushrooms
1 tbsp olive oil
1 tbsp oregano
2 tbsp fresh minced garlic
4 oz 99% lean ground turkey
1 tbsp low fat Parmesan cheese, OPTIONAL

Directions:

1. Drain shirataki noodles and place in strainer. Rinse well and allow to sit in strainer to remove excess liquid.
2. Slice mushrooms and place in saute pan sprayed with pam. Add olive oil, oregano, and minced garlic and saute until mushrooms are golden brown and tender.
3. Once mushroom saute is cooked, add cooked turkey or fresh raw turkey and saute until fully cooked.
4. Place Shirataki Noodles in microwave for about 2 minutes. Place back in strainer and use paper towel to soak up excess moisture.
5. Add mushroom saute over noodles and sprinkle with cheese, if using.

Shirataki noodles
enjoy!

Nutritional Info:

Serving Size: 4 oz. (2 servings per bag)
Calories: 20
Fat: .5g
Carbs: 3g
Protein: 1g
Fiber: 2g

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Pasta and Bean Soup

Feb 9 2010
Posted on February 9, 2010 by Your Host, Gina

Ingredients
1 tablespoon olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups low-sodium chicken broth
2 cups tomato puree
1 cup water
1 15-ounce can beans, drained (beans of your choice)
1 bay leaf
freshly ground black pepper
1 cup raw, small shell pasta
8 oz lean chicken breast, cooked and cut into bite size pieces
3 packets Shiritaki Noodles

Cooking Instructions
1. In a large soup pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, until it begins to soften. Add the garlic, oregano and basil and cook for 2 minutes.

2. Add the chicken broth, tomato puree, beans chicken and bay leaf. Season with pepper and simmer for 15 minutes.

3. Add the Shiritaki noodles and simmer for 5 minutes.

– You can also use whole wheat pasta, if you prefer–

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Saturday Stirfry

Jan 30 2010
Posted on January 30, 2010 by Your Host, Gina
  • 2 packets Shirataki Noodles OR if you are using carbs– 1/4 lb whole grain spaghetti or linguine pasta
  • 2 tablespoons olive oil
  • 4 large whites
  • 2 baby bok choy, thinly sliced
  • 1 small red bell pepper, halved and thinly sliced
  • 1 small bunch scallions, chopped
  • 1/2 cup shredded cabbage
  • 1/2 cup  snow peas, sliced
  • One piece fresh ginger, grated
  • 2 large cloves garlic, finely chopped
  • 1/4 cup low sodium soy sauce
  • Juice of 1 lime
  • 1 tsp hot pepper flakes
  • 1 tablespoon toasted sesame oil
Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.  If you are using Shirataki Noodles, simply rinse several times and set aside.

In a large skillet or wok, heat 1 tablespoon olive oil, over high heat. Add the eggs and scramble until firm. Set eggs aside.  Add the remaining olive oil and heat. Add the bok choy, bell pepper, scallions, cabbage and snow peas and stir fry for 2 minutes. Add the ginger and garlic and stir fry for 1 minute more.

In a small bowl, stir together the low sodium soy sauce, red pepper flakes, lime juice, and sesame oil.

Toss the pasta with the sauce and vegetables. Top with the eggs.

ENJOY!

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Shiritaki Tomato Garlic Pasta

Oct 31 2009
Posted on October 31, 2009 by Your Host, Gina

There has been an amazing creation for a substitute for Pasta. Shiritaki Noodles from House Foods. Watch my chicken tomato Garlic Pasta dish that I create on a regular basis. This is a great alternative to hearty pasta and contains only 20 calories per serving, 3 carbs/serving and no cholesterol, sugar or dairy. Each bag contains 2 servings so you are okay having 2 bags and making a large bowl. Please note, the products they use to make the noodles, tofu and others, have the potential to cause GI irritability so don’t over eat them before considering that! they come in 3 different types, Spaghetti, Fettuccine, and Angel-Hair. The Fettuccine is the best, in my opinion. Give it a try and let me know what you think!?

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