Archive for February, 2012|Monthly archive page

Pasta e Fagioli

In Meals on February 24, 2012 at 3:33 am

I am kind of obsessed with planning a dinner menu ahead of time and I try to have at least one meal a week be meatless. This is one of our family’s favorite meatless meals. Not only is it delicious, it all cooks in one pot!


You Need:

1 Tablespoon extra-virgin olive oil

1 onion, chopped

2-4 celery stalks, chopped

4 garlic cloves, sliced

4 cups of vegetable broth

15 1/2 oz can kidney beans, rinsed and drained (you can also use a can of black beans or cannellini beans)

14 oz can diced tomatoes with basil, garlic, and oregano (we used regular diced tomatoes with no seasoning added)

1 cup ditalini pasta (we used elbows, but you can substitute any smaller sized pasta)

1 1/2 teaspoons dried parsley

1/4 teaspoon pepper


1. Heat the oil in a large saucepan over high heat. Add the onion, celery, and garlic. Cook, stirring occasionally, until the vegetables just start to soften, about 2-5 minutes.

2. Add the broth, beans, tomatoes, and pasta. Cover and bring to a boil over high heat. Uncover the saucepan and cook until the pasta is tender, between 7-10 minutes. Remove from the heat and stir in the parsley and pepper.


Chicken Tostadas

In Meals on February 24, 2012 at 3:20 am

This is one of my favorite Weight Watchers recipes! It is quick, easy, and delicious!


You Need:

4 flour tortillas

1 cup canned fat-free refried beans

1/4 cup salsa

10 oz pkg carved roasted chicken breast

1/2 cup shredded reduced-fat sharp cheddar cheese


1. Preheat the oven to 450. Place tortillas on baking sheet and bake until lightly crisped, about 6 minutes.

2. Spread each tortilla with 1/4 cup of the beans, 1 Tablespoon of the salsa, 1/4 of the chicken, and 2 Tablespoons of the cheese. Return to the oven and bake until heated through and cheese begins to melt, about 3 minutes.

Shortcut Turkey Picadillo

In Meals on February 24, 2012 at 3:14 am

This is modified from a recipe I found in a Weight Watchers cook book. The store didn’t happen to have ground chicken, so we substituted ground turkey instead.


You Need:

1 cup quick cooking brown rice (we used 1 pouch boil-in bag rice)

1/2 teaspoon salt

1 pound ground turkey

1 onion, chopped

1 red bell pepper, seeded and chopped

2 garlic cloves, minced (we use the “Rachael Ray method” and use a cheese grater to mince the garlic)

1 teaspoon ground cumin

16 oz jar fat-free mild chunky salsa (we did not have salsa on hand, so I substituted 1 can diced tomatoes)


1. Prepare the rice according to package directions

2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add turkey and cook, breaking up with a wooden spoon, until browned and cooked through.

3. Add the vegetables and cumin, cook, stirring occasionally, until the vegetables are soft. Stir in the salsa and salt. Cook until heated through and slightly thickened, about 2 minutes. Serve over rice.

Cincinnati 5- Way Chili

In Meals on February 18, 2012 at 5:01 am

My sister was visiting when she saw me making this for dinner the other night, and apparently one of the ingredients (I will let you guess which one) caught her by surprise. She thought “it was a pregnancy thing” that I was going through, but the recipe I was following really does call for it! Hope you enjoy!

You Need:

1 teaspoon canola oil

1 onion, chopped

3 garlic cloves, minced

1 Tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon ground allspice

1 pound ground turkey

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1/2 ounce bittersweet chocolate, grated

1/2 pound spaghetti

1 (15 1/2 oz) can red kidney beans, rinsed and drained


1. Heat the oil in a nonstick Dutch oven over medium high heat. Add the onion and garlic, cook, stirring frequently, until golden. This will take about 7 minutes. Stir in the seasonings, stirring until fragrant, about 1 minute. Add the turkey and cook, breaking it up until browned, about 5 minutes.

2. Add the diced tomatoes, tomato sauce, and chocolate and bring the mixture to a boil. Reduce the heat to low, and simmer, partially covered, until the flavors blend and chili thickens slightly, about 20 minutes. Add the kidney beans, and let the chili continue to simmer for another 5-10 minutes, until the beans are softened and heated through.

3. While chili is simmering, cook the spaghetti according to package directions.



Turkey Paprikash

In Meals on February 18, 2012 at 4:36 am

Turkey Pot Pie Hold the Crust I love a pot pie, I mean come on who doesn’t? We made Turkey Paprikash for the first time and I was not quite sure what to expect. I was confident it would taste good, but was not expecting it to look like the inside of a pot pie! I could not wait to ladle up and eat!

You Need:

1 pound skinless, boneless turkey breast, cut into 1/4-inch pieces

3/4 teaspoon salt

1/4 teaspoon pepper

4 teaspoons unsalted butter

4 celery stalks, chopped

4 carrots (or about 12 baby carrots), chopped

1 onion, chopped

1 garlic clove, minced

3 Tablespoons all-purpose flour

2 cups reduced sodium chicken broth

1 Tablespoon paprika

1. Sprinkle the turkey with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Melt 2 of the teaspoons of butter in a large nonstick skillet over medium heat. Add the turkey and cook until browned and cooked through. When turkey is cooked through, in about 5 minutes, transfer it to a plate.

2. Melt the remaining 2 teaspoons of butter in the same skillet. Add the vegetables, and cook, stirring occasionally, until they are soft. This should take about 5-6 minutes. Add the flour, stirring until it is golden, about 1 minute. Stir in the broth, paprika, and remaining salt and pepper, bringing the mix to a boil. Reduce the heat to low, and let it simmer uncovered. In about 5 minutes the sauce will bubble and thicken and the vegetables will be tender. Add the turkey and continue to let it simmer for 2 minutes or until turkey is heated through.