The Anti-Chicken Fingers Movement - Ground Turkey Pasta Bake

Incredible! Not sure if its the white wine or because I was starving, but this recipe is delicious!  And Luke loved it, so its a keeper!  Recipe found at Erin's Eats!

Ground Turkey Pasta Bake

INGREDIENTS:
1 pound of ground turkey
2 cups macaroni noodles, uncooked
1 teaspoon olive oil
1 small onion, chopped
3 cloves of garlic, pressed
1/2 cup white wine
1 15-ounce can tomato sauce
1 bay leaf
Salt and pepper, to taste
1 teaspoon oregano
1 teaspoon crushed red pepper (optional)
1/4 cup Pecorino Romano
1/2 cup shredded mozzarella
1 tablespoon Italian breadcrumbs

DIRECTIONS:
Preheat oven to 350 degrees. Grease a 8x8 baking dish.

Cook pasta as directed.

Heat olive oil in a large pan over medium/medium-high heat. Add onions, ground turkey and cook until browned. Add garlic and cook until fragrant (about 1 minute). Add white wine and cook until reduced by half. Add tomato sauce, bay leaf, oregano, crushed red pepper, salt and pepper. Stir to combine and simmer for 20 mins. Remove bay leaf. Add Pecorino Romano and stir.

Add cooked pasta to sauce and stir to coat. Pour pasta mixture into the greased baking dish. Top with breadcrumbs and mozzarella cheese. Bake until cheese melts, about 10 to 15 mins.

Buon Appetito!

The Anti-Chicken Fingers Movement ~ Garlic Chicken Lasagna

Okay, my hubby - who prefers beef over chicken and potatoes over pasta had two helpings. Enough said!

INGREDIENTS

2 cups roasted chicken, shredded

2 bulbs of garlic

1/4 sweet yellow onion, diced finely

6-7 fresh basil leaves, chopped (I used dried)

Dried oregano, to taste

Sea salt and freshly cracked pepper, to taste

1 (32 ounce) container ricotta cheese (I used part skim fat for 1/2 of it & didn't have enough so used FF greek yogurt for the other half)

1 egg

5-6 fresh basil leaves, chopped (dried again)

Dried oregano, to taste

Fresh nutmeg, grated, to taste

1/2 cup + 3 tbsp of Parmesan cheese (divided)

9 whole wheat lasagna noodles, cooked per instructions

mozzarella cheese, shredded

1-Cup Marinara sauce

INSTRUCTIONS

Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste in a medium sized bowl. 

Preheat oven to 375 degrees. Coat a large 9×13 baking dish with cooking spray.

In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, marinara, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.

Layer a 9 × 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing. Enjoy.  ~ Happy Eating Friends! Trina

The Anti-Chicken Fingers Movement ~ Alfredo with Grilled Chicken

Callie and I went to visit my brother, sister-in-law and niece Aubrey this weekend.  He cooked all weekend, which of course, I totally can appreciate & enjoy.  This meal was amazing...he loves cooking and it totally comes out in his food.  He doesn't skimp on fat, so I noted where I would make changes (he actually uses the jar alfredo sauce and loves it).  I will definitely make this meal again!  



Ingredients

• 1/2 cup smart balance butter

• 1 (8 ounce) package light cream cheese

• 2 teaspoons garlic powder

• 2 cups 1% milk

• 6 ounces grated Parmesan cheese

• 1/8 teaspoon ground black pepper

• 1/2 package of bacon (I would substitute turkey but I have to admit, the real stuff tasted yummy in this!)

• 1 Lg Speer Broccoli, chopped

• 1 pkg of fettucine noodles (I would substitute wheat)

• 1/2 Onion Chopped

• 2-Lg Chicken Breasts

• 1-Pkg Grill Mates Tomato Garlic & Basil marinade

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• Garlic Bread (I would substitute whole wheat) & Salad

Directions

1. Marinate chicken according to package directions. Cook bacon according to package directions, then add onion & cook.  Remove bacon & onion, putting in a separate bowl.  Add butter to saucepan & melt over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper, then add bacon & onion back to mixture. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.  In separate pot boil water according to pasta package directions, add broccoli the last two minutes of the boil. Grill chicken on outdoor grill, continuing to baste while cooking.  Slice up after cooked.  Drain noodles/broccoli and mix with sauce.  Serve with the chicken, warm bread & salad.  Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement ~Pasta with Prosciutto-Sage Cream Sauce

Delicious, I served with Talapia- but use any white meat of your liking.

• 2 Tablespoons Butter (I use smart balance)
• 6 cups Cooked Short Pasta - Whatever Kind You Like, Or Enough For 4 Servings (wouldn't suggest whole wheat)
• 2 Tablespoons Sliced Fresh Sage
• 6 slices Deli Prosciutto (thinly Sliced), Cut Crosswise Into Thin Strips
• 2 cloves Minced Garlic (fresh garlic preferable)
• ¼ cups Toasted Pine Nuts (you can not use these if you don't like nuts)
• ½ cups Cream (I used light)
• ½ cups Reserved Pasta Cooking Water (remove The Water Right Before You Drain The Pasta When The Water Has The Most Starch)
• Salt And Pepper
• Parmesan Cheese For Serving
• Lemon Wedges For Serving
• Cooked chicken or fish, or any white meat of your liking.  I served with fried talapia fish, in olive oil with lemon pepper seasoning.  If chicken, I would suggest rosemary, garlic, salt and pepper, and a bit of olive oil.

The Anti-Chicken Fingers Movement~ Healthy Chicken Parmesan

Fresh back from Mexican paradise, it's time to get back in the healthy swing of cooking.  I did enjoy eating most everything I tried in Cozumel, but I often cringed at all the grease and fat in everything.  I've trained my body to eat foods that will serve as fuel, rather than just store fat and pretty much not do a darn thing for me.  Luckily, we didn't do a ton of high intensity workouts so laying on the beach worked for the food fare we indulged in.

I stole this recipe from a friend that also loves this meal-remade from the original high-calorie dish to be lighter and just as delish.  It's my husband's favorite meal I incorporate with pasta, and usually the kids ask for two helpings.


Ingredients
8 ounces whole-wheat spaghetti
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon olive oil
4 large tomatoes, chopped
1/2 teaspoon sugar
Dash salt
Dash black pepper
1/4 cup fresh basil, chopped
1 pound skinless, boneless chicken breast halves
1/3 cup whole-wheat bread crumbs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic
1 egg white, beaten
2 tablespoons skim milk
4 teaspoons shredded Parmesan cheese

Instructions
1. Cook pasta according to package directions.

2. In a medium saucepan, saute the onion and garlic in olive oil until tender. Add 1/2 cup water, tomatoes, sugar, salt and pepper. Bring to a boil and continue to simmer for another 10 minutes or until it reaches desired consistency. Stir in the fresh basil and set aside to keep warm.

3. Using the flat side of a meat mallet, flatten the chicken between two pieces of plastic wrap until they are about 1/4-inch thick. Remove plastic wrap.

4. In a shallow dish, combine the bread crumbs, dried basil, oregano and garlic. In a small bowl, beat together the egg white and milk. Dip the chicken in the egg mixture and roll in the bread crumbs.

5. Place the coated chicken pieces on a greased baking dish and bake at 350 F for 20-25 minutes or until the juices run clear. Transfer chicken to a plate.

6. In the same baking dish, layer the bottom with the cooked spaghetti and mix in half of the sauce. Top with the baked chicken and pour the rest of the sauce over the chicken and pasta.

7. Sprinkle Parmesan cheese over the chicken and put back in the oven for another 5-7 minutes until the cheese melts.

Happy Eating Friends! Trina

The Anti-Chicken Fingers Movement - Penne Pasta Bake

Thanksgiving Eve...Christmas Eve...Or even when all the turkey and leftovers are gone this Sunday, turn to this quick and easy, very satisfying Italian meal.  Add another 1/2 lb of beef if you've got meat lovers in the house.  Serve with salad and garlic bread.  This is another recipe direct from my mom's kitchen, I changed it just a little from her original.  This is also a great dish to make ahead, freeze and then reheat.  A perfect solution to feed your family this holiday season or anytime of the year!  And don't forget the red wine!

Penne Pasta Bake

12 oz. penne pasta

1 lb. ground beef

1/2 onion, chopped

1 T oregano

1 bay leaf

15 oz. tomato sauce

14 oz. canned tomatoes, pureed

1 6 oz. can tomato paste

4 cups mozzarella cheese, shredded

Directions

Cook pasta according to directions. Drain. Cook meat and onion in large skillet until browned. Drain. Stir in tomato sauce, pureed tomatoes, tomato paste, spices and 1/2 cup water. Cook, stirring occasionally, 10 minutes. Remove bay leaf.  Layer half pasta, half sauce and half cheese in 13x9"" baking dish. Repeat. Cover and bake in preheated 350 degree oven for 20 minutes.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement~Healthy Beef Stroganoff

I love beef stroganoff, however the traditional dish is packed with fat & calories, so I decided to do some researching to find a lower fat, yet tasty version of this meal.  I finally found one I liked in the Eat Up, Slim Down cookbook, which I changed slightly to fit what I was looking for.   The lighting in my kitchen isn't that great for photos...so while the pictures my not reflect it, this recipe tastes fantastic!



1-TBL Olive Oil
1-Pd or so of tenderized stew meat.  This part is important, if it's not tenderized, you must tenderize it yourself or cook it for a MUCH longer time.  I suggest the tenderizing, as it cooks so much quicker.
1-small or medium onion

Ground Black Pepper & Salt
2-cups Beef Broth
1-TBL Worcestershire sauce
1-can (4 oz) sliced mushrooms, or 2 cups sliced fresh mushrooms
1/2-PD wide whole wheat egg noodles (which Walmart didn't have as you can see, so I used whole wheat spiral noodles, use whichever noodles you like)
1-cup Light Sour Cream
3-TBL Flour

In large nonstick skillet over medium-high heat, warm the oil.  Add beef & onion, and salt & pepper, cook about 10 minutes or until browned & onions are tender.  Add broth,Worcestershire sauce & mushrooms; bring to boil.  Reduce heat to low, cover and simmer, stirring occasionally for 10 minutes or so (if meat is not tender, you will need to cook about 25 minutes.  Meanwhile, cook noodles according to directions.  In small bowl, whisk together sour cream and ONLY 2 TBL of flour.  Add to meat mixture, and stir into bubbling strew and cook, stirring, about 5 minutes, or until thickened.  Here's where the extra TBL of flour comes in.  I like my sauce a bit thicker, so I add it and continue to cook as it thickens.  If you like the lighter consistency, don't add the third TBL of flour, or only sprinkle part of it in until you reach desired thickness of sauce.  You can always add more broth too if too thick of consistency.  Serve the stroganoff over the noodles.  I like to serve with sourdough bread, and that's it.

Happy Eating Friends! ~Trina