I started writing this article for January at least a dozen times because I just couldn’t decide where I wanted to go with it. Did I focus on “weight loss” like so many other people? Should I use some catch phrase like A New Year A New You, Shape Up In 2012, Keep Those New Years Weight Loss Resolutions or Quick, Easy Weight Loss Ideas for 2012? Let’s face it, weight loss is not easy for most of us and there is no magic pill or drink that will make the pounds just fall off let alone stay off. The weight came on over time and it will take us some time to lose it. I don’t’ need to “preach to the choir”, to use another catch phrase, most of us know we need to change our eating styles and we know “a body in motion stays in motion, a body at rest tends to stay at rest”.
So, now you’re asking, which way did I decide to go with this article for the New Year (is the title confusing)? I decided to focus on what I do daily, coming up with some great recipes for you that are low in fat but still high in flavor! Many of us are cutting back not just on fat but also with our budgets and we need more recipes for meals that are filling, comforting, and cost less to feed our families. Something that comes to mind is PASTA/NOODLES! Not only is pasta inexpensive but it’s filling and there are a bazillion recipes to make pasta dishes. You can bake it, cover it with sauce and add meat to it, sauté vegetables with it. There is pasta that is long, thin, thick, curly, tubular, wide, or for something really unique you can use gnocchi or pierogi (Plumb’s Market carries whole wheat pastas as well as Gluten Free varieties). Let’s face it, there is more to pasta than spaghetti and meatballs and I’m here to share some delectable recipes this month! A brand of pasta that I use a great deal is DeLallo (available at Plumb’s). They have every type of pasta you can imagine and their Orzo is wonderful! If you are not really into making sauce for pasta, DeLallo also has prepared sauces but you need to watch the fat content because many of their sauces are made with olive oil and although olive oil is good for us (high in antioxidants), that only applies with limited quantities.
The recipes that I have for you is Bolognaise, hard to pronounce but oh so delish (I keep extra in my freezer to make my lasagna with) and Rosemary Chicken with Orecchiette – your family and friends will love them! For more recipes all month long be sure to log onto this site or for comments/questions email me firstname.lastname@example.org
The recipes for Bolognaise , Rosemary Chicken with Orecchiette and more all month long can be found by clicking onto the “Main Dish” tab. Enjoy!
Rosemary Chicken with Orecchiette
2 large chicken breast cut into thin strips
Dash sea salt
Ground black pepper
2 tablespoons ground Rosemary
1 # dried Orecchiette pasta
¼ cup Parmesan-Reggiano shredded
¼ cup fresh flat leaf Italian Parsley chopped finely
Rub chicken breast with salt, pepper and Rosemary. Cut into slices. Let rest while you prepare a pot of water to boil the pasta. Cook Orecchiette in boiling water until al dente. While pasta cooks, spray large saucepan with Pam. Sauté chicken strips until no longer pink. Turn heat down to medium.
When pasta is ready, drain but reserve 2 cups of pasta water. Add pasta to pan with chicken slices, carefully mixing pasta with chicken. Add parsley to mixture and pour ½ of pasta water to pan. Add shredded cheese and stir until sauce thickens. Add more water if needed. This dish is filing, taste fantastic, easy and quite inexpensive to make.
SIDE NOTE: I leaned the real importance of using the pasta water when making sauces. It not only is a wonderful thickener but also adds a great deal of body to your sauces (and to think I used to dump the water down the drain)!
Make a large batch of this sauce to keep in the freezer! You can use it for lasagna or with wide egg noodles.
3 celery stalks trimmed and finely chopped
2 onions finely chopped
2 medium carrots finely chopped
4 cloves garlic minced
¼ # Pancetta finely chopped
1 # ground turkey breast
1# ground chicken breast
1 -6oz can of tomato paste
1 ½ cups No Fat Half & Half
½ cup dry white wine (can use chicken broth)
In a large pot sprayed with Pam, add all the vegetables and sauté them for about 8 minutes. Add Pancetta and ground meat. Cook over medium heat, breaking up meat until no longer pink. Stir in tomato paste, No Fat ½ & ½ and wine. Stir gently and allow sauce to simmer, cover for about 1 – 1½ hours. Sauce will thicken during this time. Can be served with wide egg noodles or used as sauce for lasagna. Delicious!!
SIDE NOTE: This sauce is so fantastically good that I can eat it right out of the pan with nothing but a nice rustic piece of bread! Make an extra batch and keep in your freezer for your “go to sauce”. I made lasagna with it and will never use my old recipe again – yup it’s that good!!!