Tag Archives: italian

Pesto Stuffed Mushrooms

Another installment of stuffed mushrooms ! The pesto flavor really comes through and makes these a success story. Much easier than chopping stems and cooking sausage…these come together very quickly and are a great appetizer, snack, or side dish.

Pesto Stuffed Mushrooms
Pesto Stuffed Mushrooms

12 servings
50 calories per serving (1 serving = 2 mushrooms)

24 baby portobello mushrooms
1/3 c part skim ricotta cheese
3 T pesto (available in the refrigerator section of your local market)
2 t whole wheat flour
2 T grated romano or parmesan cheese
1 T breadcrumbs
Pam

Preheat oven to 400 degrees. Spray a baking sheet with Pam. Remove the stems from the mushrooms and place the mushroom caps on the baking sheet with the stem side facing up. Mix the ricotta, pesto and flour. Spoon the mix evenly into the mushroom caps and press down. Combine the parmesan and breadcrumbs and sprinkle on top of the mushrooms. Press down lightly. Bake 15-20 minutes or until browned.

Italian Bean Soup

The broth in this soup tastes like it’s been simmered for hours – it has a great depth of flavor. But this soup takes just 20 minutes or so of simmering time. And with all the veggies and pasta, it ends up being quite a hearty, thick soup. Just add some water during the last 7 minutes cooking time if you like it a little thinner. But I like gruely soup 🙂

Italian Bean Soup
Italian Bean Soup

6 servings
190 calories per serving

1 t oil
½ c diced Canadian bacon
½ c chopped green bell pepper
4 garlic cloves, minced
28 oz. can peeled tomatoes, undrained and coarsely chopped
14.5 oz. chicken broth
½ c orzo
15.5 oz. can red kidney beans, drained and rinsed
8 oz. frozen cut green beans
¼ c chopped basil
Salt and pepper to taste
½ t garlic powder
½ t onion powder
¼ t celery salt

In a large pan heat oil on medium high heat. Add bacon, green pepper and garlic and cook 3-4 minutes. Add tomatoes, broth and pasta and bring to a boil then reduce heat to low and simmer 12 minutes stirring occasionally. Stir in kidney beans, green beans, salt and pepper, garlic powder, onion powder, celery salt and basil and cook 7 minutes.

Beef and Tomatoes over Fettucine

This was much like eating pepper steak over pasta. The flavors mingled together well and this was a very tasty twist on a beef stir fry.

Beef and Tomatoes over Fettucine
Beef and Tomatoes over Fettucine

4 servings
270 calories per serving

2 c uncooked FiberGourmet fettucine noodles
1 T oil
1 c frozen stir fry pepper and onions
1 lb. thinly sliced beef
14.5 oz. canned diced tomatoes, undrained
1 t garlic powder
¼ t pepper
½ t salt
Fresh basil leaves, chopped

Cook pasta according to package instructions. Heat oil and meat 5 minutes then stir in peppers and onions and cook 3-6 minutes, stirring frequently. Then mix in tomatoes, garlic, salt and pepper and cook 2 minutes. Stir in pasta and cook 2 minutes to heat through. Garnish with basil.

Pasta Dinner

Thanks to FiberGourmet pasta – I can have a whole plate of food like this – and that makes me feel satisfied. Hunger is definitely gone after a plateful like this.

The first part about ‘dieting’ that kills me is the so so small portions of pasta you get – – that is until I found FiberGourmet. You can order it off their website at www.fibergourmet.com or you can get it on Amazon.

Because of it, I can sit down to a plate like this for UNDER 425 CALORIES !! And my daughter is oh so happy to have ‘pasta night’ back again 🙂

1 serving
424 calories per serving

2 oz. pasta cooked and tossed with your favorite low cal marinara sauce
Anchovy Bibb Lettuce Salad (tastes much like Caesar Salad)
Garlic Toast

Fettucine Carbonara

Once again, FiberGourmet Pasta makes it possible to have a serving of this PLUS a side and that makes me a happy camper 🙂 This carbonara is very tasty and without any oil, it comes in at just 300 calories per serving. Enjoy !

Fettucine Carbonara
Fettucine Carbonara

4 servings
300 calories per serving

8 oz. FiberGourmet fettuccine noodles (without FiberGourmet pasta, you have to add another 80 calories per serving to this)
2/3 c fat free chicken broth
1 medium onion, chopped
3 oz. Canadian bacon, in thin strips
3 c sliced mushrooms
1 c frozen peas
¼ c grated parmesan cheese
2 T fat free sour cream
Salt and pepper to taste

Bring the broth to a boil then add onion and cook 3 minutes. Then add the bacon and mushrooms and cook another 5 minutes or until mushrooms are very soft. Add the peas, salt and pepper and heat through and then stir in the cheese and sour cream. Cook pasta according to directions and serve with sauce.

Penne Chicken Primavera

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 🙂

Penne Chicken Primavera
Penne Chicken Primavera

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.

Pasta, Argula and Shrimp

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 !

Pasta, Argula and Shrimp
Pasta, Argula and Shrimp

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.

Herbed Orzo

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.

Herbed Orzo
Herbed Orzo

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.

Cold Antipasto

This is a nice change from having a regular salad next to your meal – I sometimes put it out as an appetizer or even add a few breadsticks and make a lunch of it 🙂 By cooking the veggies and leaving them in the ‘brine’ you get a giardiniera flavor, though not as strong since it sits for just a few hours before serving.

Cold Antipasto
Cold Antipasto

4 servings
149 calories per serving

1 c vegetable broth
½ c dry white wine
½ t oregano flakes
¼ t crushed red pepper flakes
1 lb. carrots, sliced on the diagonal
2 c cauliflower florets
¼ lb. green beans, sliced in half on the diagonal
½ c pickled pepperoncini peppers
¼ c white vinegar
1 t oil
½ t salt
½ c cubed mozzarella cheese (part skim)

In a large skillet bring the broth, wine, oregano and red pepper flakes to a simmer and then add the carrots. Cover and cook 6 minutes. Add the cauliflower and beans and return to simmer and cook 8 minutes more. Put the veggies and liquid in a bowl and stir in the pepperoncini, vinegar, oil and salt. Cover and refrigerate at least 4 hours. Just before serving, plate the veggies along with the cheese.

Parmesan Chicken

Quick and simple to do, yet a really flavorful way to serve chicken. Serve with a salad and a small baked potato for a great meal.

Parmesan Chicken
Parmesan Chicken


4 servings
206 calories per serving

1/2 c grated parmesan cheese
1/2 t garlic powder
Salt and pepper to taste
4 b/s breasts – Perdue Perfect Portion 5 oz each (150 calories each)

Mix cheese, garlic, salt and pepper. Moisten chicken with water and place in baking dish. Sprinkle cheese mix evenly across chicken. Broil 6-8 minutes. Let sit a few minutes before serving.

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