FiberGourmet makes it possible for me to have pasta in my diet without going off the calorie charts ! And they just came out with 2 new varieties – Spaghetti and Lasagna.
Head on over and order some today. 2 oz. of pasta is a whole 80 calories per serving less !
It’s great to have a crock pot mac and cheese recipe – it’s a side dish that can be paired with just about anything and sometimes a crock pot recipe with a long cook time is just so convenient !
7 servings
170 calories per serving
2 ½ c skim milk
¼ c Egg Beaters
1 t salt
½ t pepper
3 c shredded low fat cheddar cheese
8 oz. macaroni, cooked al dente
Combine all except macaroni and cook on high 1 hour. Add macaroni and cook on low 4 hours.
The ranch dressing adds a nice kick of flavor to the chicken and then mellows out the creamy sauce in this primavera. I have lots of recipes gathered up for primavera and this is one of my favorites 🙂
4 servings
395 calories per serving
8 oz. uncooked FiberGourmet Penne pasta (without Fiber Gourmet, you have to add 80 calories per serving)
1 lb. boneless skinless chicken breast halves cut into bite sized pieces
1 oz. package dry ranch dressing mix
1 T buttery spread
1 garlic clove, minced
16 oz. frozen vegetable mix (cauliflower, broccoli, carrots)
1 c skim milk
¼ c low fat cream cheese
½ c shredded parmesan cheese
Cook pasta according to package instructions. Place chicken and dressing mix in a zip loc bag and shake to coat it well. Melt spread and cook garlic one minute then add chicken and cook another 4 minutes to brown it some. Add veggies, cover and cook 8 minutes stirring occasionally. Reduce heat to medium and stir in milk mix and cream cheese. Cook 2 minutes stirring constantly then add pasta and parmesan cheese.
The bitter arugula along with the garlic and shrimp was a perfect taste combination to place over pasta. And using FiberGourmet pasta means this dish comes in at under 400 calories !
4 servings
330 calories per serving
8 oz. FiberGourmet fettuccine noodles (without FiberGourmet, this recipe comes in over 400 calories)
2 T garlic clove, minced
1 ¼ t black pepper
½ t salt
5 oz. baby arugula
Water for boiling pasta
1 T oil
½ lb. shrimp, peeled, cleaned and cut in half lengthwise
2 T shallots, minced
¾ c chicken broth
2 T lemon juice
1 T butter
½ c shaved parmesan or romano cheese
Combine 2 T garlic, 1 t pepper. ¼ t salt and arugula. Cook pasta according to package instructions, drain and add to the arugula mix. Heat oil and cook shrimp 1 minute with the rest of the salt and pepper. Add the rest of the garlic and the shallots to the pan and cook another minute and them remove from the pan and set aside. If a lot of juices accumulated from using frozen shrimp, you can dump them. Cook broth and juice in the same pan for 5 minutes and then return shrimp to the pan and stir and then remove from heat and stir in the butter. Place pasta on plates and place shrimp mixture over the top and then add cheese and serve immediately.
Orzo is just one of my most favorite side dishes. It has to come in smaller portions nowadays, but it still fit into the meal plan, especially when served simply with lemon and cut up herbs.
4 servings
170 calories per serving
1 c dry orzo
3 T chopped fresh herbs (one or a mix – parsley, basil, cilantro, etc.)
2 t lemon juice
Salt and pepper to taste
Cook pasta according to package instructions. Drain and mix with the remaining ingredients.
Once again, without FiberGourmet pasta, this meal would not have been near as substantial for the low amount of calories – I can’t live without FiberGourmet Pasta !
I was a bit heavy handed on the crushed red pepper and this came out just fantastic tasting – spicy and hot with a nice deep flavor from having simmered all day long.
4 servings
230 calories per serving
½ c chopped onions
½ c chopped carrots
½ c chopped celery
2 c canned diced tomatoes, undrained
1 c tomato sauce
4 oz. dried lentils, rinsed and drained
½ t oregano flakes
½ t basil flakes
½ t garlic powder
¼ t crushed red pepper
4 c FiberGourmet pasta (cooked)
Up to a cup of hot water
Mix all except pasta in the crock and cover and cook on low 8-10 hours or high 3-5 hours. If your crock pot gets hot and this mix is drying out too much, add up to a cup of hot water. Cook pasta according to package directions. Add cooked, drained pasta to crock and serve immediately.
Wow – this is a great filling meal for only 220 calories and if you have a low cal side dish, you can up the amount of shells you eat and still stay under 400 calories. The mushrooms and spinach really bulk up the meal and you feel like you are cheating, but you’re not 🙂
8 servings
220 calories per serving
1 c coarsely chopped mushrooms
½ c chopped onion
1 clove garlic, minced
½ t garlic powder
½ t onion powder
½ t parsley flakes
¼ t pepper
¼ t salt
16 oz. fat free cottage cheese
10 oz. frozen spinach, thawed and well drained
½ c Egg Beaters
24 jumbo shells
15 oz. marinara sauce
Pam
Preheat oven to 350 degrees. Cook pasta according to package instructions. Saute mushrooms, garlic, onion, and seasonings in a skillet sprayed with Pam. Remove from heat and stir in cottage cheese, spinach and eggs. Spoon the mix into the shells. Spread ½ c of sauce into the bottom of a 13×9 baking dish and place the shells in the dish. Top with the rest of the sauce and bake 35-40 minutes. You can make these well ahead and keep refrigerated and then just slip into the oven 40 minutes before it’s time to eat – that makes it a great convenient meal and a great one for entertaining.
Here’s another great meal using FiberGourmet pasta – without it, the calorie count would make this meal unreachable in a 400 calories per meal lifestyle. Thank you, thank you, FiberGourmet !! The rich sauce over the mushroomy noodles was just a perfect mix for this alfredo dish. I can’t wait to try their other varieties of flavored noodles !
4 servings
340 calories per serving
8 oz. FiberGourmet Wild Mushroom Fettucine
1 ½ c frozen peas
¾ c low fat alfredo sauce
¼ c fat free half and half
1 lb. shelled, cleaned cooked medium shrimp
½ t basil flakes
¼ t pepper
Salt to taste
Cook pasta according to package instructions and during the last 3 minutes of cooking time, add the peas then drain it all together. Combine sauce, half and half, shrimp, basil, salt and pepper in a sauce pan and heat slightly. Add cooked pasta and peas and cook 2-3 minutes to heat through.
Another recipe that because of FiberGourmet pasta, you can eat a real satisfying portion size ! That means plenty of room for some grated parmesan cheese on top…and even room for a grilled chicken cutlet. You won’t believe the portion size when you make this. The sauce on the pasta and artichokes is very flavorful, light, well-textured and colorful – – it was surprisingly good !
3 servings
279 calories per serving
1 T oil
4 cloves garlic, minced
2 9 oz. packages of frozen artichoke hearts, thawed
¾ c chicken broth
¾ c water
8 oz. pasta (shells or rotini – FiberGourmet pasta recommended)
1 c frozen peas, thawed
1 T lemon juice
½ t tarragon flakes
½ t salt
½ t pepper
¼ c low fat sour cream
2 t flour
¼ c finely chopped red bell pepper
Heat the oil in a skillet, add garlic and sauté 1 minute. Then add the artichokes and cook another minute then add broth and ¾ c water and bring to a boil and reduce the heat and simmer 15 minutes or until the artichokes are tender. When done, drain any remaining liquid into a measuring cup. Cook the pasta according to package instructions and then drain but keep enough of the liquid to fill the measuring cup to ¾ c of total liquid. In a food processor mix the reserved liquid, peas, lemon juice, tarragon, salt and pepper. Process until smooth and then pour the sauce into the skillet with the artichokes and bring to a boil. Whisk together the sour cream and the flour and place in the skillet and cook 1 minute or until slightly thickened. Pour mix over the pasta and toss well. Sprinkle with the peppers and serve immediately.
Without FiberGourmet pasta, this recipe comes in at 359 calories. Not horrendous, but when it comes to pasta, I want as much as possible 🙂
I don’t know where to begin when telling you about this product…should I start with the fact that it tastes identical to regular pasta (unlike many wheat pastas and other alternatives)? Or should I start with the fact that it is has 40% fewer calories than regular pasta? Both are soooo exciting to me ! I cannot live without pasta and 400 calorie meals don’t allow for a whole lot of comforting carbs….well, until now !
I am sooooo happy to have found this product. Now I can have a NORMAL portion size which makes me a much happier person ! This product feeds my half Italian soul 🙂
Here are some of the facts about pasta from FiberGourmet:
* 130 calories per serving, 40% fewer than standard pasta
* 18g fiber per serving – 72% of the Daily Value
* Nutrtition Facts backed by actual laboratory analysis
* Convenient 1/2 lb packages with a 2 year shelf-life
* Kosher certified by the Kof-K
* 40% fewer “net carbs” than standard pasta
* Only 2 WW Points
(standard pasta is 4, whole wheat is 3)
They have penne (great in mac and cheese dishes), cut up alfredo noodles (perfect for soups), rotini (I use these in pasta salads), and more. Any recipe that calls for pasta – substitute FiberGourmet pasta and get way more food for your 400 calories !
They also have some flavored fettucine noodles that I have not tried yet. The great people over at FiberGourmet are going to send me some to try out and I’ll let you know all about them and give you some recipes to use with them.
You can buy direct on the FiberGourmet site. Or I sometimes get them from Amazon when I am there getting other stuff anyhow. I recommend a sampler pack to get you started.
When you order, tell Ari I sent ya 🙂
Here are a list of recipes I have made so far with FiberGourmet pastas. Enjoy !
Pesto Chicken Salad
Macaroni and Cheese
Vegetable Mac and Cheese
Pasta and Artichokes in Green Sauce
