spaghetti squash sausage lasagna boat

Pictures from skinny taste***

Spaghetti Squash Sausage Lasagna Boats
Skinnytaste.com
Servings: 6 • Size: 1 boat • Points +: 8 pts • Smart Points: 7
Calories: 246 • Fat: 13 g • Protein: 17 g • Carb: 17 g • Fiber: 2 g • Sugar: 7 g 
Sodium: 701 mg • Cholesterol: 71 mg

Ingredients:

• 3 small to medium spaghetti squash (about 5 cups cooked)
• salt and fresh pepper, to taste
• 1/3 cup part skim ricotta cheese
• 2 tbsp grated parmesan cheese
• 1 tbsp chopped parsley (or basil)
• 3/4 cup whole milk shredded mozzarella cheese

For the sauce:

• 1 tsp olive oil 
• 1/2 onion, finely chopped 
• 3 cloves garlic, minced
• 14 oz Italian chicken sausage
• 14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso)  
• salt and fresh pepper, to taste
• 2 tbsp chopped basil 
• 1 bay leaf

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.

image: http://www.skinnytaste.com/wp-content/uploads/2015/12/Sausage-Lasagna-Spaghetti-Squash-Recipe-550x550.jpg

In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.


In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.


When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

image: http://www.skinnytaste.com/wp-content/uploads/2015/12/scraping-spaghetti-squash-into-bowl-550x825.jpg

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.

image: http://www.skinnytaste.com/wp-content/uploads/2015/12/Lasagna-Spaghetti-Squash-Recipe-550x550.jpg

Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.

Read more at http://www.skinnytaste.com/spaghetti-squash-sausage-lasagna-boats/#HQ1jkm2S6e2m5CD3.99

tricolor summer penne- skinny taste

Recipe Courtesy of: The SkinnyTaste Cookbook
Serves: 4
Prep/Cook Time: Less than 30 minutes

You will need:

8 ounces penne pasta (use brown-rice or quinoa pasta for gluten-free)
1 zucchini, cut into ¼ inch matchsticks (or use a spiralizer)
1 yellow squash (same prep as zucchini)
1 ¼ cups shredded carrots
1 tablespoon olive oil
4 garlic cloves, thinly sliced
¼ cup grated Parmesan or Romano cheese
Kosher salt & black pepper
2 Tablespoons thinly sliced basil (see below)

Here’s what to do:

Cook the pasta to al dente in a pot of salted boiling water, according to package directions, adding zucchini, squash, and carrots to the water in the last 2 minutes of cooking. Reserve ½ cup of the cooking water, set aside, then drain the pasta.

Heat a large nonstick skillet or wok over medium heat. Add olive oil and the garlic and cook, stirring, until golden, 2 to 3 minutes. Quickly add the drained pasta and vegetables, ¼ cup of the reserved pasta water, grated cheese, ½ teaspoon salt, and black pepper to taste.

Cook, tossing everything together well, for about 1 minute, adding the remaining ¼ cup of pasta water if the mixture seems dry. Remove the pan from the heat, toss with fresh basil. Here is an easy way to cut basil ribbons:

1. Stack basil leaves in a pile. 2. Tightly roll them up like a cigarette. 3. Cut thin slices across the roll. 4. Perfectly sliced basil ribbons!

Serve hot and add additional seasoning or grated cheese if desired.

Lasagna Soup

ingredients:

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper

additional cheesy yum:

• 2 c. shredded mozzarella cheese

directions:

For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms !

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

Buffalo Chicken Cupcakes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
5. For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

Notes

Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli, and dressings. Just ask someone if they aren't there.

Read more at http://www.the-girl-who-ate-everything.com

tortoni's

Skinny Chicken Chili

Prep time: 5 minutes
Cook time: low for 10 hours or high for 6 hours
Yield: 10 servings
Serving size: 1 1/4 cup

Ingredients

• 1 onion, chopped
• 16 oz can black beans, rinsed + drained
• 16 oz can kidney beans, rinsed + drained
• 8 oz can tomato sauce
• 10 oz package frozen yellow corn
• 3 - 10 oz cans diced tomatoes with chilies (mild or medium)
• 1 packet reduced-sodium taco seasoning
• 1 Tbsp chili powder
• 24 oz boneless, skinless chicken breasts (About 3-4)
• ¼ cup chopped fresh cilantro

Instructions

1. Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
2. Place chicken breasts on the top, and press it down slightly.
3. Cook on low for 10 hours or on high for 6 hours.
4. 30 minutes before serving, remove chicken breasts and shred.
5. Return chicken to slow cooker, and mix everything together.
6. Top with fresh cilantro before serving.

Nutrition Information

Per Serving (1 1/4 cup):

Calories: 219
Fat: 3g
Carbohydrates: 26g
Fiber: 7g
Protein: 22g
Sugars: 10g
Sodium: 810mg
Vitamin A: 8%
Vitamin C: 10%
Calcium: 10%
Iron: 9%
WWP+: 5 points
recipe from: http://www.skinnymom.com/2014/01/15/skinny-taco-chicken-chili/

chicken riggies

http://www.food.com/recipe/utica-chicken-riggies-358768

Ingredients:

Servings:

8

Units: US | Metric

4 tablespoons butter
2 1/2 lbs chicken breasts (I usually use three to four chicken breasts)
8 ounces baby bella mushrooms, sliced
1 green pepper, chopped
1 -2 jarred hot pepper, chopped
1 onions or 2 -3 shallots, chopped
2 cups water
2 tablespoons chicken bouillon or 2 chicken bouillon cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
salt and black pepper
crushed red pepper flakes (if you want it hot)
1/2 cup black olives, sliced
1 lb rigatoni pasta, cooked and drained

Directions:

1
In a large pot melt butter and then add chicken.
2
Cook chicken over medium heat just until they begin to turn white.
3
Add mushrooms to chicken and cook for 5 minutes.
4
Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
5
Add water, bullion, tomato sauce, heavy cream, and spices.
6
Bring to a boil, cover and simmer for 20 min, stirring occasionally.
7
Add olives and simmer for 5 minutes.
8
In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
9
Add corn starch to sauce, stirring continuously until it thickens.
10
If it is very runny just let stand to thicken.
11
Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Read more: http://www.food.com/recipe/utica-chicken-riggies-358768?oc=linkback