Knock Off Recipe: Pastini's Fusilli Alla Roma

Copycat Fusilli Alla Roma Recipe from Pastini's

It never fails that when roaming aimlessly through the Mill District trying to decide where to eat, that despite my desire to say no to cream and carbs, I always end up at Pastini's ordering the dreaded fat and carb-filled favorite: Fusilli alla Roma!

I can't help it!  I just love that darn dish! So creamy, garlicky, and satisfying, I just can't say no. But I've always wished for a way to infuse it with slightly less calories.

Now, if you ever frequent Pastini's, know this: any of their dishes can be substituted for wheat pasta, broccolini, or spinach instead of their white pasta.  And it's still delicious without! But I may have found a way to satisfy my Fusilli alla Roma cravings with even fewer calories...because...I have created a knock-off Fusilli alla Roma!

I have to say I even surprised myself in figuring out this recipe, and, by substituting some of the fat with Fat Free Half and Half and Skim Milk, and pairing it with Spaghetti Squash, Zucchini, Spinach, or Broccolini, I believe I have cut out a great deal of fat and carbs. Hey now! I'm not saying it's good for you...just better for you. Oh, and it's delicious so it's worth it! Tastes nearly exactly the same as the real deal!

Knock-Off Pastini's Fusilli alla Roma Recipe

Effort Meter (1 to 5): 2.5 

Delicious Meter (1 to 5): 5

Serving Suggestion: Serve with a thick shaped pasta (like Fusilli) or for a more healthy option, blanket the sauce over whole wheat pasta, broccolini, spinach, or shredded squash.

Weight Watcher POINTS - Seriously...this isn't a WW dish. But if you cut out the pasta, and put the sauce over veggies, you could probably get it somewhere in the 7-point range.

Ingredients:

1 - 2 TBSP Roasted garlic
1 - 2 TBSP Minced, fresh garlic
1/4 Stick of real butter
3 TBSP Olive Oil
--
1 - 2 TBSP Flour
--
1/2 C Fat-free half and half
1 C Reduced Fat or Skim Milk
1/4 C Fresh basil, chopped
8-10 Pieces of frozen, pre-cooked boneless skinless grilled chicken breasts
1/2 Lb Roma tomatoes, halved
Parmesan, Salt and Pepper (to taste)

Instructions:

In a large saute pan over high heat, saute garlic, butter and olive oil until slightly brown. Slowly add 1-2 TBSP of all purpose flour, stirring vigorously to avoid clumping, until sauce is a well-mixed, paste-like consistency (you may have to reduce the heat to accomplish this). 

Reduce heat to Medium, and slowly stir in half and half and milk until it becomes a well-mixed, creamy sauce. Add basil, chicken, roma tomatoes, and salt and pepper.  Simmer for 10 minutes, stirring constantly, until tomatoes begin to break up and sauce is tinged with a slightly pink color.

Serve immediately over a bed of pasta, broccolini, squash, or spinach and top with Parmesan.

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Healthy, Delicious Shrimp Ceviche

Shrimp Ceviche

When life hands you shrimp, pull out the Peruvian side of you and make Ceviche!  At least, that's what I did.

After hosting a girl's weekend with mom a couple weeks ago, we were left with tons of leftover Low Boil which included about two pounds of shrimp that I had to find something to do with.  I'm back on Weight Watchers post-baby, and because shrimp is so low in points, I wanted to make something with the shrimp that wouldn't tip the scales.

Then I remembered coming across a recipe for Ceviche, and I thought, "I can wing that!"  So here's my version of Ceviche.  Not only was it to-die-for good, but it barely has any points at all.  On

days when I needed something low in points, I just stuck my fork in a bowl of this Ceviche or put it on a bed of lettuce.  No tortilla required.

Tip: I also make awesome salsa...for that recipe, just subtract the cucumber, lime, and shrimp from this recipe.  Tah Dah!

This whole meal was 5 WW Points!!!

Healthy Shrimp Ceviche

Effort Meter (1 to 5): 1

Delicious Meter (1 to 5): 5

Serving Suggestion: Serve in a whole wheat pita or tortilla with lettuce.  You can also top ontop of a bed of lettuce for a salad, or serve in a martini glass with a sprig of lettuce or piece of celery.

Weight Watcher POINTS - About 2 points for four large shrimp in the Ceviche sauce. Shrimp are only .5 points for four shrimp, and the veggies hardly count for anything as well.  Just be careful not to eat too many tortillas (or tortilla chips) with your Ceviche. 

Ingredients:

1Pound cooked, peeled, devained shrimp
1 cucumber, quartered
2-3 tomatoes, diced
1/4C sliced red onion
1/4C chopped fresh cilantro
2TBSP minced pickled jalapeño chiles
1/4C fresh lime juice (and zest from two small limes)
2TBSP olive oil
1/2TBSP+ garlic salt
1/4TSP salt
1/4TSP cracked pepper

Instructions:

Combine vegetables, then liquids, and finally seasonings into a large bowl.  Mix well.  Let marinate in refrigerator for 20 minutes.  Stir before eating.

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Super Yummy, All Natural Granola Bars

Just in time for summer snacking--or maybe a little early for Back-to-School--I found this recipe for homemade granola bars (YUM!) and I just had to try it.

Why make your own granola bars?

• Easy-peasy
• Much more delicious
• Very filling
• You can cut them into mini-calorie portions
• You can supplement them for a healthy dessert
• They are no-bake
• You can make them minus the nasty ingredients (like raisins...YUCK...I hate raisins in my granola)

The recipe calls for 2 cups of granola.  I outdid myself by making my own granola, but turns out it's pretty easy.

Homemade Granola

Ingredients: 
2 1/2C rolled oats
1C assorted nuts (I used almonds and pecans)
1/4C seeds (whatever kind you like...I was out so I doubled the sesame seeds and flax seeds)
2TBSP sesame seeds
2TBSP flax seeds
1C coconut (shredded sweetened)
1/2 TSP Cinnamon
1/2TSP Nutmeg
1/2TSP Allspice
1/8 tsp salt
1/2C coconut milk or oil
2TBSP lowfat butter (melted butter)
1/4C honey

Combine wet ingredients (milk/oil, melted butter, honey) in a large bowl and mix well.  Add spices (cinnamon, nutmeg, allspice, and salt) and mix well.  Stir in seeds, nuts and oats and mix well.

Spread granola mixture on a greased (or lined with parchment paper) large baking sheet and cook at 350 degrees for about 20 minutes until golden brown.

Homemade Granola Bars

Ingredients:

4 tbsp. (1/2 stick) unsalted butter or coconut oil 1/4 cup packed light brown sugar or brown rice syrup 1/4 cup honey 2 cups plain granola 1 cup rice cereal (Rice Krispies, etc.) 1/4 cup semisweet chocolate chips 1/4 cup peanut butter chips - See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.AOOM7IaC.dpuf

4TBSP lowfat butter or thick, canned coconut milk (I used coconut milk)
1/4C brown sugar
1/4C honey
2C granola
1C cereal (like Rice Crispies or Chex...I've even used Frosted Flakes)
1/4C chocolate chips

4 tbsp. (1/2 stick) unsalted butter or coconut oil 1/4 cup packed light brown sugar or brown rice syrup 1/4 cup honey 2 cups plain granola 1 cup rice cereal (Rice Krispies, etc.) 1/4 cup semisweet chocolate chips 1/4 cup peanut butter chips - See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.AOOM7IaC.dpuf

4 tbsp. (1/2 stick) unsalted butter or coconut oil 1/4 cup packed light brown sugar or brown rice syrup 1/4 cup honey 2 cups plain granola 1 cup rice cereal (Rice Krispies, etc.) 1/4 cup semisweet chocolate chips 1/4 cup peanut butter chips - See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.AOOM7IaC.dpuf

Line or grease a shallow baking sheet.

In a large saucepan over medium heat, combine butter/milk, brown sugar and honey and stir until liquid (about two minutes).  Remove from heat. Slowly stir in cereal and granola and mix until well-combined.

Spoon mixture onto baking sheet and use a rolling pin to flatten to desired thickness.  Let cool for about 5 minutes and then press chocolate chips into the surface using a spatula.  Cool in the fridge for another 5 minutes and them slice into bars using a sharp knife.

Combine butter, honey and brown sugar in a large saucepan over medium heat. Stir until the butter is melted. - See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.AOOM7IaC.dpuf

4 tbsp. (1/2 stick) unsalted butter or coconut oil 1/4 cup packed light brown sugar or brown rice syrup 1/4 cup honey 2 cups plain granola 1 cup rice cereal (Rice Krispies, etc.) 1/4 cup semisweet chocolate chips 1/4 cup peanut butter chips - See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.AOOM7IaC.dpuf

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The Suprisingly Sophisticated Chicken Curry Casserole Bake with Broccoli

Chicken Curry Casserole Bake

Growing up, my mother swore off things like hot dogs, sloppy Joe's, and...casseroles.  Something about the fact that those were the things she ate and made for the family as a kid.  I guess she figured that once she was the head of household, she had the right to select from a richer variety of foods.

So there was no meatloaf growing up.  No chili cheese dogs, and definately no tuna casserole.  In fact, the first time I ever at a casserole, I was married to my husband.

The casserole is actually a fairly modern invention.  Originally showing up in the 19th Century, the original casseroles were made of pounded rice that was mixed with meat and/or sweet breads.  The modern day, one-dish wonder made it's way into society around the 1940's and 50's. 

Casseroles, in my limited experience, have generally been associated with fatty, low-grade ingredients and generally lack sophistication.  Needless to say, I'm not a fan.  But I have a casserole recipe that has changed my mind, and may change yours, too.

I first started making this casserole when my son was three months old and I had to return to work.  I would make it on Sunday, and heat it up and serve it during the week.  Thirty minutes and one pan later, it's the perfect dish for busy work nights.

So, go ahead.  Throw you preconceived notions of casseroles out the window.  This one is low in fat and calories (therefore, Weight Watcher Points), and is surprising and delicious.

Chicken Curry Casserole Bake with Broccoli

Effort Meter (1 to 5): 2.5

Delicious Meter (1 to 5): 4
 
Serving Suggestion: Make ahead of time and place in a casserole pan covered in tin foil.  Cook later in the week for 30 minutes on 350. For a crispy top, uncover and cook another 15 minutes.  

Weight Watcher Points -The entire casserole is about 42 points and makes 8 servings, so we figured that each 1-1/4C serving is about 5.25 Weight Watcher Points. 

Ingredients:

3 C of cooked brown rice (cooked in a rice cooker, preferable.  You can also opt to mix 1/2 white rice with 1/2 brown rice if you are not a brown rice fan...you will never notice the difference!)
1 - 2 Heads of broccoli, cut into small pieces
3 C of cooked boneless, skinless chicken (cook with cooking spray, (garlic) salt, and pepper)
1 Can of cream of chicken or cream of mushroom soup (lowfat if you can find it)
1/2 C Lowfat mayo
1 C Nonfat milk
1 Clove of garlic, minced
1 TBSP Lemon juice
2 TSP Yellow curry powder

Instructions: 
 
1. Spoon cooked rice into a casserole dish.  Scatter broccoli on top.
2. Chop the chicken and layer over the rice and broccoli.
3. In a bowl, combine the remaining ingredients and mix until well-blended.  Pour mixture over rice, broccoli, and chicken mix.  
4. Cover and refrigerate until ready to cook. 
5. When ready to cook, heat oven to 350 and cook covered for 30 minutes.  For a crispy top, remove cover and cook an additional 15 minutes, but I don't like crunchy rice.
 

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Recipe Update - Spicy Asian Noodles

Take on delicious recipe for Spicy Asian Noodles, add cubed eggplant and red cabbage, and what do you get?  A bowl of purple Asian deliciousness for even fewer calories.

I've done it!  I've taken an already delicious, 7 Weight Watcher POINT meal, and made it more delicious, nutritious, and...colorful!  Purple, even.  How do you beat the color purple in a season where foods are otherwise beige?

So, if you haven't tried this recipe yet, please do!  And add some eggplant and swap out the green slaw for purple cabbage.  Delish!

Amber's Asian Noodles (Makes 8 Servings, 7 points/serving)

Ingredients:

8 Chicken Tenders or 3 Large Breasts
1/2C Soy Sauce
4TBSP Honey
2 Packets of Sugar Substitute
2TBSP Low Fat Margarine
2 TBSP Garlic Chili Sauce
1TSP Ground Ginger
1/2TSP Garlic Salt
2C of Coleslaw Mix, Cabbage, or Celery
Cashews (Optional)
Sesame Seeds
1 Package Japanese Noodles (I use Nanka Seimen Kishimen Rice Noodles available at Kroger/Fred Meyer) or Whole Wheat Pasta

Slice chicken into small pieces.  In a bowl, mix soy sauce, honey, sugar, margarine, chili sauce, ginger, and garlic sauce.  Add chicken and refrigerate for at least an hour.

Cook the noodles per the instructions.  Rice noodles require that you bring a small amount of water to a boil, add noodles, allow to boil over, add one cup of cold water, allow to boil over again, repeat three times and then cover and set aside for five minutes.

Once you have covered and set aside the noodles, bring a wok to high heat and add chicken mixture.  Cook until chicken is thoroughly cooked, then add cabbage/celery until slightly soft.  Drain noodles.  Add cashews and drained noodles and stir fry over high heat for a minute or two.  Top with sesame seeds.

*For the recipe for the Egg Flower Soup that goes along with it, check out "My Alter Ego is Asian." 

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Chicken Cordon Brie with Fresh Thyme

Here's the trouble with Costco.  I go there, I find something delicious at a good price, and...I end up with a pound of brie and nothing to do with it.

So many of my holiday recipes called for brie this year, I thought for sure I'd use it all.  So when I found the pound block for $7.99, I thought I was getting quite a deal.  But a week later, and too many ham and brie, turkey and brie, and brie and cracker sandwiches, it was time to finish it off once and for all.

All I had in fridge beside leftover turkey and ham was some chicken breasts, so I decided to make a modified Chicken Cordon Blue, and instead, do a Chicken Cordon Brie.  Honestly, I liked it better!  So I decided to share.

Chicken Cordon Brie with Fresh Thyme

Effort Meter (1 to 5): 2 - About as basic as chicken comes!

Delicious Meter (1 to 5): 3.5 - This chicken really depends on the freshness of your ingredients.  Frozen chicken vs. fresh, dried thyme vs. fresh thyme, and the quality of the ham and brie will dramatically affect the deliciousness of this dish.
 
Serving Suggestion: I served with broccoli pan fried with olive oil and garlic, rice pilaf, and dinner rolls.  AuGratan potatoes would also be good...but rich.

Ingredients:

Four Chicken Breasts
1/2 Pound of Ham, thickly sliced
Brie, thickly sliced
8 Thyme Sprigs
Salt
Pepper
Olive Oil
Garlic Salt (optional)

Instructions:

Slice two slots into the thickest part of the chicken breast.  Season inside with olive oil and garlic salt. In the bottom slot, stuff slices of brie and ham. In the top slot, place a smaller slice of brie and two sprigs of thyme.  You may want to secure with toothpicks.

Rub breast with a spritz of olive oil and season with salt and pepper.  Place in a greased pan and cover with aluminum foil.

Bake at 350 for 35 minutes, or until chicken is thoroughly cooked.

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A Kind of White Trash Weight Watchers Recipe

As mentioned in an earlier post, as a kid there were certain things we were never allowed to eat: hot dogs, meatloaf, and sloppy Joe's...to name a few.

So in my college days, I sort of fell in love with some of this unsophisticated "white trash" food.  As it turns out, my mom was probably right not serving these foods, which are often high in fat and have all sorts of mystery ingredients.

But three years ago, on my first go with Weight Watchers, I discovered Turkey Sloppy Joe's, which made me feel like I was "cheating" on my diet, while actually being really low in points.

So, here's a white trash, low-in-points version of the turkey sloppy Joe, inspired by a Pillsbury commercial for the "Unsloppy Joe."  With a three-year old in the house, this recipe was a hit.  Plus, placing the Joe in a roll really helps control portions, and makes for a great work lunch the next day.

Lower Fat, Unsloppy Turkey Joes

Effort Meter (1 to 5): 2

Delicious Meter (1 to 5): 3.5
 
Serving Suggestion: Make with a large salad to complete the meal.

Weight Watcher Points - About 5 Weight Watcher Points per Joe (1/4C of Turkey - 2.5pts plus Crescent - 2.2pts plus cheese/tomatoes).

Ingredients:

1Lb Lean Ground Turkey
1Tube Reduced Fat Crescent Rolls
1Packet of Sloppy Joe Mix
1Can of Tomato Paste
Chopped Onion and Garlic (Optional)
Shredded Mozzarella Cheese 

Instructions:

1. Cook turkey until browned in a skillet.  Drain.
2. Add Sloppy Joe Mix, Tomato Paste and follow instructions on sloppy Joe packet.  Finish off by adding chopped onion and garlic, if desired.
3.  On a baking sheet, stretch out individual crescent rolls.
4. In each crescent, add about 1/4C of turkey Joe mix, top with a light sprinkle of cheese, and then wrap up crescent until sealed like a burrito. 
5. Cook according to crescent roll instructions.

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