Healthy Meals ~ Beef Penne ~ Lowfat Cooking

“Lower your cholesterol. Doctor’s orders!” That’s what my husband and I have been told. The doctor said the best way to do this would be to eat meals lower in fat. So… I have had to change the way I cook. We’re a family who loves our beef, so I searched for some lowfat options, and I’m happy to say I found this great beef and penne recipe that is not only low in fat, but also tasty and (better yet) easy! The family liked it, too, as you can see. They started serving it before I took my photo. I’d love to know if you try it!

Ingredients:
• 1/2 pound penne pasta
• 1 14-ounce can crushed tomatoes (I used diced Italian tomatoes)
• 1 8-ounce can tomato sauce, no salt added
• 1 teaspoon oregano (I used Italian seasoning and doubled it)
• 1 pound lean or extra-lean ground beef (Laura’s Lean Beef is a great option)
• 1 medium onion, finely chopped
• 1/2 cup shredded reduced fat mozzarella and cheddar cheese blend (I used mozzarella only)

1. Preheat oven to 350 degrees.
2. Boil pasta according to instructions on package. Do not overcook. Drain and set aside. 3.Meanwhile, in a large skillet sprayed with cooking spray, saute onions and ground beef on a medium to high heat until the beef is browned.Add crushed tomatoes, sauce and oregano, and stir well. Cover and simmer for about 10 minutes.
4.Empty pasta into a 2 quart baking dish; add beef and tomato mixture and toss well to coat. 5.Sprinkle with cheese blend and bake for 25 minutes.

• Serves 4-6
• Per Serving: Calories 299, Calories from Fat 60, Total Fat 6.6g (sat 3.2g), Cholesterol 54mg, Sodium 216mg, Carbohydrate 35.3g, Fiber 3.1g, Protein 24.5g

BLANCO ROSA POLLO PASTA

BLANCO ROSA PASTA
 ¾ pounds penne pasta (I used lingiuini tonight)
1 pound chicken, cubed
3 Tablespoons Butter
3 Tablespoons Olive Oil 
1 small Vidalia Onion, chopped
2 cloves garlic, minced  
½ cup White Zinfandel Wine*
1 8 ounce can Contadina tomato sauce
1 cup heavy whipping cream  
Fresh parsley, chopped
Fresh basil, chopped
Salt and pepper to taste
Asiago Parmesan cheese, grated

  • Cook the penne pasta until al dente per package instructions.
  • Heat 1 tablespoon each of butter and olive oil in a skillet. 
  • Add the chicken and saute until just done. Do not overcook them. 
  • Remove from heat and let cool for a few minutes.
  • In a large skillet heat the remaining butter and olive oil. Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally. 
  • Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
  • Add the can of tomato sauce. Stir until well combined. 
  • Add heavy cream. Continue stirring until well blended. 
  • Lower heat to a simmer.
  • Add chicken pieces back in and heat through.
  • Toss with prepared pasta.
  • Top with basil, parsley and grate Parmesan cheese.

*Can substitute chicken broth if you prefer.
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CHEESEY AU GRATIN POTATOES

  • 1/2 cup butter
  • 16 oz. whipping cream
  • 5 large russet potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon white pepper
  • 1 teaspoon minced garlic (jar) or 1 clove, mashed
  • 2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
  • 2 cups rates sharp cheddar
  • Wondra Flour
  1. Preheat oven to 350 degrees.
  2. Peel and thinly slice potatoes.
  3. Grease 9×13 baking dish.
  4. In a large sauce pan, melt the butter.
  5. Gradually add the whipping cream and spices. Blend well.
  6. Gradually add the flour until the mixture thickens, but it is still pourable!
  7. Mix the cheeses all together.
  8. Layer the potatoes, cheese and cream mixture ending with cheese on top.
  9. Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.
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PINEAPPLE ENCHILADAS ~ THE FLAVORFUL VEGETARIAN ALTERNATIVE

I found this great recipe for a flavorful vegetarian alternative for great enchiladas.  I changed it up a bit to fit my family’s likes and it was awesome.

PINEAPPLE ENCHILADAS
1 (15 oz.) can crushed pineapple, VERY well drained
1 bunch green onions, minced
1/4 c. sour cream
2 cups shredded jack and cheddar cheese combo
1 (10 oz.) can verde enchilada sauce
6 flour tortillas

  • Preheat oven to 375 degrees.
  • In a medium mixing bowl combine the pineapple, sour cream, and 1 cup of the cheese. 
  • Pour 1/4 cup enchilada sauce in the bottom of a 9 x 12 inch baking dish. 
  • Fill tortillas with pineapple mixture, roll and place in dish. 
  • Pour on remaining enchilada sauce and sprinkle with remaining cheese. 
  • Bake, covered, for 20 minutes.
  • Uncover and bake 5 minutes more until cheese is golden.

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Hope for the future…

To get something you never had, you have to do something you never did.  When the universe takes something from your grasp, it’s not punishing you, but merely opening your hands to receive something better.  Something good will happen to you today; something that you have been waiting to hear.  
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REVEIW TIME! AWESOME PRODUCTS IN YOUR SIGHT and WITHIN YOUR REACH!

Remember when I promised you a product review soon?  Well it’s time.  I love shopping online with CSN.stores and you can too.  It so easy and they have so many wonderful name brand products to choose from.  Whether you are looking for lights, TV stands, dining room furniture or cookware they have it all.  I ordered all these wonderful kitchen toys, uh tools in my jammies:
Eileen and the generous staff at CSN.stores gave me a generous allowance and allowed me to select what I would review.  I told you I was going to review the Nordicware Pumpkin Pan, but when I started shopping, I just couldn’t stop.  Instead of the pumpkin pan I selected the awesome Shortcake Baskets and Bundt multi-mini Nordicware cake pans,  this awesome Progressive baking mat for some new cookie recipes and 2 new sizes of Emsa Clip and Close storage containers.

If you like to make cookies and have never used a baking mat, you will want to change your mind. These Kitchen Sink Cookies love to burn, but since I’ve been using a Baking Mat, they NEVER burn.  The non-stick silicone mat is heat resistant to 600 degrees AND is dishwasher safe!

If you have never used these click and close storage containers from Emsa, you HAVE to try them.  They are airtight AND liquid tight too!  They come in so many versatile sizes and shapes.  Hubby uses them for his lunch and I use them in the freezer too.

As for the Nordicware, I cannot say enough good things about these pans.  I already have a variety of shapes and sizes, but THE best thing is that they are always the same in even heat and consistency.  The fact that they heat so evenly, is what makes it possible to deliver reliable baked goods and they clean soooooooooo easily.  They always look like the day they were new.  And as an added bonus, Nordicware is MADE IN THE USA!  These pans are so versatile too.  Tonight I’m making  Meatloaf Muffins with them. But, I made dessert first!
LEMON CAKE
1/3 cup butter
1 cup sugar
2/3 cup milk
2 cups sifted flour
3 teaspoons baking powder
1 tablespoon lemon extract
1/2 teaspoon vanilla
3 eggs,  beaten

  • Cream the butter, add the sugar and continue creaming. 
  • Add the eggs, one at a time, blending well in between each addition.
  • Alternately add the dry ingredients. 
  • Add the milk. 
  • Beat well and add flavorings. 
  • Fill the well greased cake wells 1/2-2/3 full.
  • Bake +/-18 minutes at 350 degrees. 
  • Remove from oven to cooling rack and cool completely before removing cakes. 
  • Carefully remove and decorate.

CHOCOLATE GANACHE

1 cup heavy whipping cream
1 bag milk chocolate chips
  • In a small sauce pan melt chocolate.
  • Whisk in heavy cream and heat until thickened.
  • Pour over tops of cakes.
  • Cool.

RASPBERRY JAM
8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.

ARE YOU READY FOR SOME FOOTBALL????????????

It’s that time of year! Football season is underway, that means it’s time for tailgating, football food and game day buffets. Bring over your chips and dip, chili and chowder, all your wings and party things!

Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday. I can’t wait to see what you’ll be bringing!

It’s Tailgating Time! hosted by Martha at Seaside Simplicity. Would you like to be a host of Tailgating Time too? Leave me a comment with your email so I can send you the code and add you to the host list – more exposure, more links, more football food!

BUTTERMILK WAFFLES – SIMPLY SWEET

Buttermilk Waffles
Makes 8-12 waffles
2 cups all-purpose flour
2 tablespoons white cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla
Scant 2 cups buttermilk
4 tablespoons salted butter, melted and cooled
2 large eggs, separated
Pinch cream of tartar

  • Heat the waffle iron according to the manufacturer’s instructions.  Adjust an oven rack to the middle position and heat the oven to 200 degrees.  Set a wire rack over a baking sheet and set aside.
  • Meanwhile, whisk the flour, cornmeal, salt, baking powder and baking soda together in a large bowl.  
  • In a medium bowl, whisk the buttermilk, melted butter, and egg yolks together.  
  • In a small bowl whip the egg whites and cream of tartar together until foamy.
  • Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lump remaining (do not overmix).
  • Fold in the whipped whites using a rubber spatula until just combined with very few strokes.
  • Spoon batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes.  Transfer the waffles to the wire rack (don’t overlap), cover with a cheesecloth towel, and keep warm in the oven.
  • Repeat with the remaining batter.  Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.

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CHICKEN FRIED CHICKEN with PEPPER GRAVY & FAMILY FAVORITE MASHED POTATOES

CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter (enough to keep chicken from burning~add as necessary)
  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized skillet melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a small ziploc bag mix together the flour, salt and pepper.
  • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter.
  • Cook on one side until edges begin to bleed and then turn.
  • About 6 minutes each side depending on plumpness.
  • Keep chicken warm.
PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)
  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.
FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened

1 small bunch green onions, sliced thin

1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste
  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together, salt and peppering to taste as you go. 

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
MONDAY 9/13 CEREAL SANDWICHES Wine & Vinegar Chicken
TUESDAY 9/14 TOAST LEFTOVERS Vegetable Pork Stir Fry
WEDNESDAY 9/15 YOGURT OUT OUT
THURSDAY 9/16 FRUIT CHEESE & FRUIT Mexican Meatloaf
FRIDAY 9/17 OATMEAL C.O.R.N. Chicken Apple Puff Bundles
SATURDAY 9/18 Shirred Eggs leftovers ORANGE HONEY CHICKEN
SUNDAY 9/19 Toasted French Toast out Chicken Marsala

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