Tag Archives: italian

Mozzarella and Tomato with Balsamic Vinegar

This is best with fresh mozzarella (it is WIDELY available at regular and gourmet markets as well as cheese shops) and fresh garden tomatoes.

Mozzarella and Tomato with Balsamic Vinegar
Mozzarella and Tomato with Balsamic Vinegar

4 servings
177 calories per serving

4 2 oz. slices of mozzarella cheese
4 large tomato slices
4 basil leaves
4 T balsamic vinegar
Salt and pepper to taste

Place cheese on plate and top with tomato slices. Sprinkle with salt and pepper then top with basil leaves and sprinkle with balsamic vinegar.

Pasta with Pesto and Zucchini

This is such a great flavorful dish – and all the added zucchini makes it a healthful option. This tasted just as good cold the next day and would be a great take along for a packed lunch – even add a few strips of grilled chicken if you want !

Pasta with Pesto and Zucchini
Pasta with Pesto and Zucchini

6 servings
311 calories per serving

8 oz. FiberGourmet pasta (without FiberGourmet, you have to add 80 calories per serving!)
2 t oil
2 ½ c sliced zucchini
3/4 c prepared low fat pesto sauce
¼ c fat free half and half
salt and pepper to taste
2 T grated parmesan cheese
2 T chopped basil

Heat 2 t oil and sauté zucchini 5 minutes. Add 1 t minced garlic, salt and pepper and cook another minute. Cook pasta according to package instructions in salted water, drain reserving 1/3 cup of the cooking liquid. Add pasta to zucchini and stir then add reserved water, half and half, pesto sauce and additional salt and pepper. Serve garnished with parmesan and basil.

Artichoke Dip

This whips up in 5 minutes and is a great appetizer or snack. If you like artichokes, you will love this dip !

Artichoke Dip
Artichoke Dip

4 servings
41 calories per serving

8 oz canned artichoke hearts
2 clove garlic
1 t cumin
2 t olive oil
Salt and pepper to taste

Place the artichokes in a food processor with the garlic and cumin and oil. Process to a smooth paste then season with salt and pepper.

Serve with store bought or homemade pita chips.

Chicken Tortellini Stew (Crock Pot)

This is a soupy stew or a thick soup 🙂 Whatever it is, it’s absolutely delicious. The sweet fennel adds just the little something different that makes this meal one of a kind.

Chicken Tortellini Stew (Crock Pot)
Chicken Tortellini Stew (Crock Pot)

6 servings
380 calories per serving

2 carrots, sliced
2 cloves garlic, minced
1 lb. boneless skinless chicken breast cut into bite sized pieces
1 medium fennel bulb, chopped
19 oz. cannellini beans, drained and rinsed
Salt and pepper to taste
1/2 t garlic powder
1 3/4 c chicken broth
2 c water
9 oz. refrigerated tortellini
1 c baby spinach leaves
2 green onions, sliced
1 t basil flakes
2 T grated parmesan cheese
Pam

Spray crock pot with Pam. Layer carrots, garlic, chicken, fennel and beans then add broth, water, garlic powder, salt and pepper. Cover and cook on LOW 6-8 hours. Sit in pasta, spinach, onions and basil then cover and cook on HIGH 20 minutes. Spoon into bowls and garnish with cheese.

Eggplant with Bruschetta

This is a great appetizer – breaded eggplant, ricotta and tomato bruschetta. It’s like an inside out eggplant rollatini with a topping of bruschetta and herbs.

Eggplant with Bruschetta
Eggplant with Bruschetta

6 servings
177 calories per serving

1 medium eggplant, peeled and sliced
Salt
½ c Egg Beaters
Salt and pepper to taste
½ t garlic powder
¾ c breadcrumbs
¼ c parmesan cheese
2 T olive oil (save ½ t for tomatoes)
14.5 oz. can petite diced tomatoes, drained well
2 t white vinegar
1 c fat free ricotta cheese
Chopped basil

Slice the eggplant thinly and lay rounds on paper towels. Sprinkle with salt and let sit ½ so pull out some of the bitterness. Rinse and pat dry. Mix eggs, salt and pepper. Mix breadcrumbs, garlic and cheese. Heat 1 T oil in skillet. Dip eggplant in egg and then crumbs to coat. Work in batches and cook until browned on both sides, about 3 minutes per side. Add extra oil in between batches. Drain on paper towels. Place on a platter and top each round with some ricotta cheese. Mix tomatoes and vinegar and ½ t oil and divide among eggplant rounds. Garnish with chopped basil.

Parmesan Orzo

There is so much cheesy goodness in this side dish – don’t think of it as pasta with a sprinkling of cheese. It is much more pasta with a gooey, yummy cheese sauce.

Parmesan Orzo
Parmesan Orzo

4 servings
263 calories per serving

2 T butter
1 c uncooked orzo
1 14.5 oz. can chicken or vegetable broth
1/2 c grated Parmesan cheese
1/4 c chopped fresh basil
Salt and pepper to taste

Melt butter in a sauce pan and sauté orzo until lightly browned. Add the broth and bring to a boil then cover and reduce heat to low and cook 15 minutes or until liquid is absorbed. Mix in cheese, basil, salt and pepper.

Ravioli Soup

This is a superb soup – the broth is so rich and full bodied it could almost be used as a tomato sauce if you thickened it up some. The ravioli are a great addition as the cheesiness mixes so well with the tomato based broth. Any cheese pasta would do well here, but the ravioli makes it just a little different and oh so yummy !

Ravioli Soup
Ravioli Soup

4 servings
274 calories per serving

1 T olive oil
2 c frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 t crushed red pepper
28 oz. can crushed tomatoes
32 oz. vegetable broth
1 c hot water
1 t basil flakes
1 t oregano flakes
9 oz. frozen cheese ravioli
2 c diced zucchini
Salt and pepper to taste

Heat oil in a large soup pot and add peppers, onions, garlic and red pepper. Saute for 4 minutes then add tomatoes, broth, water and spice. Bring to a boil and add ravioli and cook 3 minutes less than the package instructions. Add zucchini, return to boil and cook another 3 minutes. Garnish with some parmesan cheese if you would like (not included in calorie count).

Authentic Lasagna

Thank you, thank you, thank you @ FiberGourmet ! This lasagna comes in at just 325 calories per serving because of your noodles !!! There is just no way to get close to a regular lasagna for under 400 calories – – until now ! The portion size is huge, the meal very, very tasty and I don’t even have to wait for ‘cheat day’.

Authentic Lasagna
Authentic Lasagna

6 servings
325 calories per serving

¾ lb. lean ground turkey
3 cloves garlic, minced
¼ c parsley
28 oz. can diced tomatoes with their juice
14/5 oz. cam stewed tomatoes with their juice and tomatoes chopped up
8 oz. cam tomato sauce
6 oz. can tomato paste
2 t oregano flakes
1 t basil flakes
¼ t pepper
½ t salt
1 t onion powder
½ t garlic powder
2 c no fat cottage cheese
½ c grated parmesan
15 oz. no fat ricotta cheese
12 oz. FiberGourmet Lasagna Noodles (no boil noodles)
2 c shredded mozzarella cheese
Fresh herbs – basil, parsley
Pam

Preheat oven to 350 degrees. Spray a pan with Pam and cook turkey until almost done – make sure to crumble it as you cook it. Then add garlic and cook another few minutes. Add 2 T parsley, diced tomatoes, stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, onion powder, and garlic powder then cook on low heat 45 minutes.

Mix 2 T parsley with the cottage cheese, parmesan and ricotta and stir well. Spread ¾ c tomato sauce in a 13×9 pan. Arrange a layer of noodles over the mix and then top with half the cheese mix, another 2 c of the tomato mix, and 2/3 c of the mozzarella. Repeat layers and then top with a final layer of noodles and put the remaining sauce over the top. Cover with foil and bake 1 hour. Then sprinkle with the rest of the mozzarella and bake uncovered for 10 minutes. Let rest 5 minutes before serving. Garnish with fresh herbs

Risi e Bisi (Rice and Peas)

So rich, so creamy, so flavorful – this risotto is perfect next to anything.

Risi e Bisi (Rice and Peas)
Risi e Bisi (Rice and Peas)

6 servings
231 calories per serving

5 cups chicken stock
1 sprig of thyme
1 bay leaf
2 springs of parsley
2 T oil
1 onion, chopped
1/2 celery stalk, chopped
2 strips bacon, chopped
1 c raw arborio rice
2 c frozen peas
1 T butter
2 T chopped parsley
3/4 c grated parmesan
Salt and pepper to taste

Place stock and fresh herbs in a soup pot and bring to a boil then reduce heat and keep at a simmer. Saute onion, celery and bacon 5 minutes. Add rice and stir to coat then cook 1 minute. Remove herbs from stock and add 1/2 c of stock to rice mix and stir constantly so stock is absorbed. Add another 1/2 c and cook until stock is absorbed. Then add peas. Continue to add stock 1/2 c at a time and cook until absorbed until rice is tender and the mix is a little thinner than risotto. When done, stir in parsley, butter and parmesan and serve immediately.

Ricotta Ball Soup

So different from the ordinary soup or the ordinary meatball. And so very tasty ! I don’t know which is better – the lemony broth or the big cheese balls !

Ricotta Ball Soup
Ricotta Ball Soup

6 servings
268 calories per serving

1 lb. ground chicken
2 c part skim ricotta
1/3 cup grated parmesan cheese
1/4 c egg beaters
1 1/2 t kosher salt
8 cup no fat chicken broth
Zest of one lemon
6 oz. baby spinach

Mix chicken, ricotta, parmesan, Egg Beaters and salt. Refrigerate 15 minutes. In a soup pot combine broth and zest and bring to a boil. Make 18 meatballs with the chicken mix. They will barely hold together, but just keep as ‘ball-like’ as possible and drop into the broth. They will immediately sink. Simmer until they float and are completely done, about 15 minutes. Add spinach and let wilt for 2 minutes. Serve immediately.

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