Italian Meatball Burgers and Macaroni Salad

These were really good! They did not take very long either which is always a plus! I served it with a Macaroni Salad but you could also serve it with roasted red potatoes as well. ENJOY!!!

Makes 6 servings, 1 burger is serving size

Ingredients
8 ounces sweet turkey Italian sausage
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon fennel seeds, crushed, I did
1/8 teaspoon garlic powder
1 pound ground sirloin
Cooking spray
2 ounces fresh mozzarella cheese, thinly sliced
6 (2-ounce) Italian bread rolls, split, I could not find these so I just used original dinner rolls cut in half from Publix & they were GREAT!
3/4 cup fat-free tomato-basil pasta sauce, I found a light version by Ragu

Directions
Prepare grill.

Remove casings from sausage. Combine sausage, oregano, basil, salt, fennel seeds, garlic powder, and ground sirloin. Divide beef mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165°. Remove from grill; let stand 5 minutes.

Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 2 tablespoons sauce and top half of roll.

Nutritional Information
Calories:375 (33% from fat)
Fat:13.9g (sat 5.3g,mono 4.4g,poly 1.7g)
Protein:28.1g
Carbohydrate:32.7g
Fiber:1.8g
Cholesterol:80mg
Iron:4.5mg
Sodium:894mg
Calcium:130mg

-Compliments of Cooking Light


Macaroni Salad with Bacon, Peas, & Creamy Dijon Dressing

I made this the night before we ate it and I definitely recomment doing that. I always love a pasta salad that has sat in the refridgerator the night before better because it has time to sit and mix all the ingredients better. I really enjoyed this pasta salad and so did my mother and grandmother (Meme). Justin did not enjoy it because he does not like "cold things for dinner" or any pasta salad really. :) But, if you are looking for a great summer pasta salad this is my recommendation!

Makes 8 servings, 1 cup of pasta salad and 1 teaspoon of bacon

Ingredients
Dressing:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise, I used the new olive oil mayo by kraft
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

Salad:
8 ounces uncooked large elbow macaroni, I used reg size because I could not find lg
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
2/3 cup finely diced red onion
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled

Directions
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.

To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.

Nutritional Information
Calories:208 (30% from fat)
Fat:7g (sat 3.2g,mono 2.2g,poly 1.4g)
Protein:8.6g
Carbohydrate:29.1g
Fiber:2.3g
Cholesterol:16mg
Iron:1.5mg
Sodium:454mg
Calcium:44mg

-Compliments of Cooking Light

Rigatoni with Sausage and Tomato Cream Sauce

I made this for us on Wednesday night for the first time and I will have to say to was the best yet! Justin told me it is the best thing I have ever cooked. So that means it has to be GREAT!! He ate 2 helpings of it and said he wanted to keep eating it. I think next time I will add a little cayenne pepper though to give it a little kick. This recipe makes a lot and we ate the left-overs for lunch. It would be a great recipe to make when you have company. I would serve a mixed green salad and garlic bread with this. I hope you enjoy this meal as much as my husband!

Makes 4 to 6 servings
Ingredients

1 tablespoon olive oil
1 1/2 pounds mild or hot Italian sausage, casings removed, I used 2 links
1 onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup chopped fresh parsley
1 cup light cream
1 pound rigatoni
Grated Parmesan, for serving

Directions
1. In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.

2. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.

3. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.

-Compliments of www.myrecipes.com

Pasta with Lemon Cream Sauce, Asparagus, and Peas

I am trying this recipe for myself for my lunch this week. I tasted a bit last night and it was yummy. I am really excited to eat it for lunch today. It was very easy to make. It calls for fresh lemon juice so I bought a bag of leamons because I am making something else this week that calls for fresh lemon juice too. Luckily someone gave us a juicer when we got married. I used it for the first time last night and it was so quick and easy. I love that thing now!

Makes 4 servings (serving size: 1 1/2 cups)

Ingredients
8 ounces uncooked rotini (I used whole wheat)
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 cup frozen green peas, thawed
1 tablespoon butter
1 garlic clove, minced
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)

Directions
Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.

Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.

Nutritional Information
Calories:351 (29% from fat)
Fat:11.2g (sat 6.7g,mono 2.9g,poly 0.5g)
Protein:11.5g
Carbohydrate:52.9g
Fiber:4.9g
Cholesterol:35mg
Iron:3.6mg
Sodium:471mg
Calcium:49mg

-Compliments of Cooking Light, www.myrecipes.com

Cheesy Chicken Spaghetti

Made this recipe for the first time on Sunday night and we loved it. Justin said it is one of his favorites I have made yet. So that means it must have been SUPER DUPER delicous. Prep was easy besides cooking chicken. So if you could pre-cook and chop the chicken that will cut prep time. Also, since it is a casserole it would be great to pre-make, freeze, and then pop in the oven another night.

Makes 6 servings (serving size: 1 1/3 cups)

Ingredients
9 ounces uncooked spaghetti (about half of regular sized pck.)
Cooking spray
1 cup frozen chopped onion
1 tablespoon bottled minced garlic
2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
1 tablespoon low-sodium Worcestershire sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
3 cups frozen chopped cooked chicken, thawed (I used fresh chicken)

Directions
Preheat oven to 350º.
Cook pasta according to package directions, omitting salt and fat. Drain.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350º for 15 minutes.

Nutritional Information
Calories:395 (19% from fat)
Fat:8.5g (sat 4.9g,mono 0.1g,poly 0.4g)
Protein:36g
Carbohydrate:45.3g
Fiber:3.1g
Cholesterol:65mg
Iron:1.9mg
Sodium:934mg
Calcium:417mg

-Compliments of Cooking Light Magazine

Baked Stuffed Shells

Tried out this recipe for the first time Monday night and it was very good and hearty. The only bad thing I can say about this recipe is the preparation time. It took me about an hour before I was able to put the dish in the oven. So I will put a star by the ingredients that can be prepared before hand to make it easier to prepare dish. This dish make a lot so you can take it for lunch that week or this recipe would be great to make when you have company. You can eat a small mixed green salad on the side.

This recipe will serve 6 (serving size: 3stuffed shells, 1 cup of sauce)

Ingredients
Stuffing:
1/4 cup boiling water
6 sun-dried tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14-ounce) package reduced-fat firm tofu-optional, I did not use
1 egg, lightly beaten
18 cooked jumbo pasta shells *

Sauce:
1 tablespoon olive oil
1 3/4 cups chopped onion (about 1 large), finely chop *
1 cup chopped green bell pepper (about 1 medium), finely chop *
1 cup chopped red bell pepper (about 1 medium), finely chop *
3 garlic cloves, minced
Cooking spray
3/4 pound low-fat turkey breakfast sausage, casings removed or lean ground beef (1/2 lb.)
1/4 cup red wine
2 tablespoons no-salt-added tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (28-ounce) can organic crushed tomatoes
2 tablespoons grated fresh Parmesan cheese

Directions
Preheat oven to 350°.
To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.
Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.
Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly.

-All the ingredients marked with a * means you can prepare them the night before if you have some extra time. I strongly recommend at least get all of your chopping done and even going ahead and cooking you shells the night before and just refridgerate them until needed.

Nutritional Information
Calories:391 (32% from fat)
Fat:13.8g (sat 4.8g,mono 5.2g,poly 2.3g)
Protein:27g
Carbohydrate:37.1g
Fiber:4.7g
Cholesterol:84mg
Iron:4mg
Sodium:892mg
Calcium:238mg

-Compliments of Cooking Light Magazine