Paleo Beef & Mushroom Chili

Paleo Beef & Mushroom Chili
From my friend Monica who adapted it from Food Blogger Jenna Weber's recipe

1 tbsp olive oil
1 yellow onion, chopped
1.5 pounds ground beef, 85%
1 tsp minced garlic
10 oz. portabella mushrooms
1 15-oz. tomato sauce
1 10-oz. can rotel
½ cup brewed coffee
1 bay leaf
1 tbsp chili powder
2 tsp cumin
1 ½ tsp salt
¼ tsp cayenne pepper

Heat oil in a large pot over medium high heat. When hot, add oil and onions and saute for 5 minutes. Add ground beef and garlic and cook until browned. Once meat has browned, add mushrooms and stir well, cooking for 5 more minutes. Stir in tomato sauce, rotel and coffee. Bring to a boil then reduce to a simmer. Add bay leaf, chili powder, cumin, salt and cayenne. Simmer on low for 45 minutes (or longer!), stirring often.

Review: This is definitely the chili for mushroom lovers. It's excellent and so filling. I like that it's thicker too - very hearty and you just don't miss the beans. The coffee gives it a nice flavor, but really, to me, the mushrooms are the star of this recipe. This is a staple at our house; I alternate each week making this chili and this one.

Tex Mex lasagna

Tex Mex lasagna
Recipe adapted from Cooking Light
Makes 4 Servings

3/4 cup bottled salsa
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no salt-added diced tomatoes, drained
1 (8-ounce) can no salt-added tomato sauce
Cooking spray
6 precooked lasagna noodles
1 cup frozen whole-kernel corn, thawed
1 (15-ounce) can black beans, rinsed and drained
1 can chicken, drained
2 oz. Cabot 75% reduced fat cheese
1/4 cup chopped green onions

Preheat oven to 450. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn, half of beans and half of chicken. Sprinkle with a bit of the cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining cheese. Cover and bake for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Nutritional Information: 439 calories, 61 carbs, 8 fat grams and 32 protein grams.

Review: Super easy, really good! This one took no time at all to put together, especially since you can use canned chicken. We did have to add some hot sauce afterwards, so if you're a fan of spicy i'd say to add it in the beginning! Other than that, easy, good and filling - love Tex Mex!

Shrimp Etoufee

NO! this is not paleo... but i'm still finding some recipes I never posted pre-paleo!

Shrimp Etoufee 
Adapted from Family Circle Magazine
Makes 4 Servings

2 tbsp all purpose flour
2 tbsp olive oil 
1 cup onion, diced 
½ cup green pepper diced 
1 cup celery, finely diced 
2 tbsp mincd garlic 
1 8-oz. can tomato sauce 
3 tbsp Worcestershire sauce 
2 tsp Cajun seasoning 
1 pound shrimp, peeled/tail-off 
¼ cup fresh parsley, chopped 
1 cup Jasmine rice (dry) 
1 lemon, cut into wedges 


 In a large pot, whisk together flour and oil until combined. Bring to a boil, reduce heat to medium and cook for 3 minutes until reddish-brown in color. Add onion, green pepper, celery and garlic. Cook 5 minutes stirring occasionally. Stir in tomato sauce, 1 cup water, Worcestershire sauce and Cajun seasoning; simmer 15 minutes until celery is soft. Cook longer if it’s still ‘crunchy.’ Add shrimp and simmer 4 minutes. Stir in parsley. Serve shrimp over rice. Squeeze lemon wedges over each plate. 


Nutritional Information: 407 calories, 53 carbs, 9 fat grams and 28 protein grams. 


Review: Powerful dish! It had so much flavor and everything mingled together great! We used fresh shrimp and it was excellent. Shrimp dishes typically don't reheat well, but the heavy sauce made this one do well, just heat at 50% so that the shrimp doesn't become rubbery. I thought this dish was easy to put together, although my processor made it easy to dice up all of the veggies. Make SURE you dice the celery well - no one wants a crunchy bite in the etoufee! I still can't get over the calorie counts - it tastes much more calorific.

Mexican Lasagna

Mexican Lasagna
Recipe from Mel’s Kitchen Café
Makes 6 servings

1 pound 96/4 ground beef
1 yellow onion, coarsely chopped
2 tsp minced garlic
1 small (6 ounce) can tomato paste
1 tbsp chili powder
2 tsp cumin
dash of cayenne pepper
1 tsp dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 8-oz. cans tomato sauce
1 14.5-oz. can diced tomatoes, drained
2 15-oz. can black beans, rinsed and drained
8 no-boil lasagna noodles
3 oz. Cabot 75% reduced fat cheddar cheese
½ cup fat-free sour cream, light or regular
5 ounces fat-free cream cheese

Preheat oven to 350. Lightly grease a 9x13-inch pan. In a large skillet, brown beef and onion over medium heat until meat is no longer pink. Add minced garlic and tomato paste. Stir to combine well and cook for a minute. Stir in chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add diced tomatoes and tomato sauce. Stir to combine. Add black beans. Mix well and heat through, about 5 minutes. Remove skillet from heat. Spread 1/2 cup beef mixture in the bottom of the prepared pan. Layer four noodles on top. Spread 1/2 of the remaining beef mixture over the noodles. Dollop 1/2 of the sour cream and 1/2 of the cream cheese (pinch off chunks) across the top. Repeat layers (4 noodles, remaining beef mixture, remaining cream cheese). Cover with foil and bake for 35 minutes. Uncover, add all cabot cheese on top, and bake 12 minutes, until lasagna is hot and bubbly.

Nutritional Information: 421 calories, 56 carbs, 6 fat grams and 36 protein grams.

Review: We loved this! The little bits of cream cheese added a lot, and the sour cream added a lot, too. I was so glad to find a Mexican lasagna recipe that used lasagna noodles. It seemed like all of them used smaller pasta shapes, no layers, etc. This one was great, made a lot of food, hearty servings and had a lot of flavor. Note, the original recipe called for corn, but I just doubled the black beans and was glad I did -I loved that every bite had beans! This was a fairly simple recipe with common ingredients - I have no doubt we'll make it again!

Chipotle Chicken and Rice

Chipotle Chicken and Rice
Adapted from a Dinners for a Year and Beyond Recipe
Makes 4 Servings

1 cup jasmine rice
1 1/2 cups low sodium chicken stock
¼ tsp chili powder
2 tsp olive oil
20 oz. chicken, diced
½ cup onion, diced
1 red or orange bell pepper, diced
2 tsp minced garlic
1 tsp cumin
½ cup tomato sauce
1/8 tsp salt
hot sauce to taste
1/4 cup fresh cilantro, finely diced
1 tsp lime juice
4 large Romaine lettuce leaves

In a medium pot over high heat, add rice, chicken stock and chili powder. Bring to a boil and then turn down heat, cover pot, and simmer for 15 minutes. While rice cooks, heat a large pan to medium high heat. Add oil and then add chicken. Cook for 4 minutes, stirring occasionally. Add onion, bell pepper, garlic and cumin and cook for an additional 3 minutes. Stir in tomato sauce and cook for a minute, then season to taste with salt and hot sauce. Stir in cilantro and lime juice. Place lettuce leaf on plate. Divide chipotle rice and chicken into servings and add to each lettuce leaf.

Nutritional Information: 374 calories, 42 carbs, 4 fat grams and 37 protein grams.

Review: We really liked it! The rice had a nice flavor with a hint of spanish rice, without the grease and calories. The chicken was flavorful, the onions added a lot and I liked the hot sauce blended in to give the tomato sauce a kick. The lime juice and cilantro also added a great flavor and after taste. I will DEFINITELY make this again - super easy and I have no doubt it would freeze well too since it's a soupier dish. Also, I wouldn't be scared to add even more hot sauce for more heat!

Black Bean Pizza

Black Bean Pizza
Recipe adapted from Fitness Magazine
Makes 4 Servings

1 15-oz. can black beans, drained and rinsed
20 cherry tomatoes, quartered
½ cup chopped scallions
1 tsp cumin
1 tsp chili powder
½ tsp salt
¼ tsp pepper
16 oz. pizza dough
3 oz. 75% reduced fat cabot cheddar cheese
1 8-oz. can tomato sauce
Hot sauce to taste

Preheat the oven to 450. In a medium bowl, combine black beans, tomatoes, scallions, cumin, chili powder, salt and pepper. Roll dough into a circle. Top with tomato sauce, sprinkle with hot sauce and spread using the back of a spoon. Then top with black bean mixture, and sprinkle with cheese. Bake for 20 minutes or until crust is golden brown.

Nutritional Information: 419 calories, 73 carbs, 6 fat grams and 19 protein grams.

Review: Spicy & YUMMY. The seasonings added a lot to this but my favorite was probably the juicy tomatoes. I topped mine with a bit of fat-free sour cream, and could see adding cilantro. The original recipe called for corn, but that was just too carby for me! Speaking of carbs, yes, 73 is a good bit. I normally don't go about 60 on a recipe, but this is a great, protein-packed meatless option that i'm sure I'll be having again. It was simple to put together and a great weeknight meal. It also reheated well - I just wrapped it in foil and brought it to work!

whole pizza

Chicken Tikka Masala

Chicken Tikka Masala
Recipe adapted from My Bizzy Kitchen
Makes 4 Servings

1 pound boneless, skinless chicken breast, diced
6 oz. Nonfat, Plain Greek Yogurt, divided (Fage 0%)
1 tbsp lemon juice
4 tsp ground cumin, divided
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp black pepper
1/2 tsp table salt
1 tbsp light canola butter
1 tsp minced garlic, jarred
2 tsp paprika
1/4 tsp curry powder
6 dried red chiles
1 14-oz. can tomato sauce
1 small jalapeno, cut in half, seeded and finely diced
1/4 tsp Sriracha Chili Sauce
3 cups rice

Mix 3 ounces of yogurt with chicken, lemon juice, 2 tsp. cumin, cinnamon, cayenne, salt and pepper. Let sit for an hour. Melt butter and add jalapeno pepper. Cook for about 5 minutes. Add remaining 2 teaspoons cumin, paprika, garlic, curry powder, sriracha sauce and stir for 2 minutes, until fragrant. Add chicken and cook for five minutes. Add tomato sauce and chiles and simmer for 15 minutes until chicken is fully cooked. While simmering, cook rice per package instructions. Remove chicken from heat, stir in remaining 3 ounces of Greek yogurt. Divide rice into four servings. Top with chicken and garnish with cilantro.

Nutritional Information: 458 calories, 58 carbs, 8 fat grams and 40 protein grams.

Review: So this was the most involved Indian recipe I've ever made in the fact that I felt like I was using real Indian ingredients- I had to go to an Indian grocer for the red chiles! The recipes makes a lot of sauce - easily enough for each serving to have 3/4 cup. I liked how much it made, and it wasn't soup, but it wasn't thick either - perfect really! The yogurt mix in at the end really cooled it down, but it was still very spicy! We have decided that this is my best Indian recipe ("by far" Austin said - I tried to not be offended. hehe). There isn't one thing I would change and can't wait to eat it again - it even reheated VERY well at lunch today! So if you're up for thick red curry with a kick - go for this dish!

Cowboy Spaghetti

Cowboy Spaghetti Recipe
Makes 6 Servings
Recipe adapted from Blog Chef

12 oz. pasta
1 tbsp olive oil
3 slices turkey bacon
1 pound 96/4 ground beef
1/2 cup onion, diced
1 tbsp minced garlic
black pepper (to taste)
2 tsp hot sauce
1 tbsp Worcestershire sauce
½ cup light beer (1/3 of beer/4 oz.)
1 can fired roasted diced tomatoes
1 8-ounce can tomato sauce
¼ cup green onions, for garnish

Cook pasta according to package directions. Drain and set aside. While pasta cooks, heat a large skillet to medium heat. Add olive oil and bacon. Fry bacon until crisp, remove with a slotted spoon and drain on paper towels. In the same skillet, add ground beef and chop up with a spatula while cooking until browned. Add onions and garlic; stir into meat. Season with salt, pepper, hot sauce and Worcestershire sauce. Add beer and stir in. Cook for 5-6 minutes and stir in tomatoes and tomato sauce. Cook for an additional 2-3 minutes. Dice bacon. Divide pasta into six servings. Top each serving of pasta with 1/6 of meat sauce, and then top with bacon and green onions.

Nutritional Information: 399 calories, 55 carbs, 8 fat grams and 25 protein grams.

Review: This one is a winner - a nice mash up between spaghetti and chili! I don't know if this is the right word but I would say TANGY! It has a lot of flavor. It really is like a spaghetti meat sauce, but with a great, flavorful kick and the bacon adds a lot too! I loved cooking with beer - first time! :) This one was easy, love the 400-calorie count and LOVE that it makes six servings. This one is a keeper!

Skillet Chili Mac with Corn

Skillet Chili Mac with Corn

Recipe adapted from Mel’s Kitchen Café

Makes 6 Servings

1 tbsp canola oil
1 pound 96/4 ground beef
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground coriander
1/2 teaspoon salt
1 tbsp minced garlic
1 tbsp light brown sugar
1 14-oz. can tomato sauce
2 cups water
8 ounces elbow macaroni
1 11-oz. can corn, drained
1 4.5-oz can chopped green chiles
2 tbsp fresh cilantro, chopped
3 oz. Cabot 75% cheddar cheese, grated

Heat oil in a 12-inch non-stick skillet over medium heat. Add beef, onion, chili powder, coriander and salt. Cook beef until it is no longer pink. Drain any excess fat or grease. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer until macaroni is tender, about 10-12 minutes. Stir in corn, green chiles and cilantro and sprinkle cheese over the top. Cover and let it sit off the heat until the cheese melts, about 2 minutes.

Nutritional Information: 357 calories, 43 carbs, 8 fat grams and 27 protein grams.

Review: Wonderful! I liked that it's lower calorie but still filling, and the macaroni came out great. I love recipes that cook the macaroni for me - nice! I will say that I had to add a bit of salt to mine, and next time I might add some hot sauce to the mix to give it a little more heat. It had flavor, but I like mine a bit more spicy. Regardless, this one was a winner, and I love that it makes 6 servings and only takes 25 minutes tops, including prep!

In the skillet!

Classic Red Chili

Classic Red Chili
Recipe adapted from My Kitchen Café
Makes 10 servings

2 medium onions, diced
2 tsp salt
2 pounds 96/4 ground beef
3 large cans (29 ounces each) pinto beans, drained
2 46 oz. can tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 tsp garlic salt
1/2 tsp pepper
1 tbsp chili powder
1/4 tsp cayenne pepper
2 tsp cumin
1 1/2 tbsp light brown sugar

Brown the hamburger and onion in a large skillet with salt. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar. In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves. Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Nutritional Information: 423 calories, 55 carbs, 7 fat grams and 34 protein grams.

Review: I actually didn’t follow the directions above – I slowcooked the whole thing raw beef and all. However, I wish I had because this BARELY fit in the slowcooker and took forever to cook! Haha So I’d follow the directions above. :) And don’t forget to drain those beans! I forgot to drain the first can so it was a little soupier than I wanted. SO all in all, regardless of my errors, it was STILL good! Hehe I really liked it, less smokey and more sweet. It has a lot of flavor and is definitely filling. I’m going to make this again – but by following the recipe above!

Sausage and Pasta Soup

Recipe adapted from For the Love of Cooking’s Spaghetti with Meat Sauce
Sausage and Pasta Soup
Makes 4 Servings
Note: with it being 4 servings it makes it very soupy like – we like that and add noodles (baby wheels!) and eat it with a spoon.

1 tsp olive oil
3 links of chicken Italian sausage, diced
1/2 sweet yellow onion, diced
1/2 red bell pepper, diced
8 oz button mushrooms, sliced
3-4 cloves of garlic, minced
1 tsp of dried basil
1 tsp of fennel seeds
1/2 tsp of dried oregano
Sea salt and freshly cracked pepper, to taste
1 28 oz can of whole tomatoes and juices
1 14 oz can of tomato sauce
1/2 tsp splenda
3-4 fresh basil leaves
1 tbsp fresh parsley, chopped
Reduced Fat Parmesan cheese
8 oz. pasta (we used wheels!)

Add olive oil to slowcooker over high heat. Add sausage, onion, red bell pepper and mushrooms. Add garlic, and stir for 60 seconds. Add basil, fennel, oregano, salt and pepper. Mix to combine well then add the sugar, tomato sauce and whole tomatoes and their juice; crush tomatoes with your hands. Cover sauce and cook on high for 3 hours. When you’re ready to eat, prepare the spaghetti per instructions. Taste meat sauce and re-season if needed. Add the fresh basil and parsley, stir and serve over your favorite pasta.

Nutritional Information: 380 calories, 63 carbs, 7 fat grams and 20 protein grams.

Review: So yes, a little high on the carbs but so filling! You could easily take the pasta down to 1 oz. or 1.5 oz. per serving (instead of 2) and just add more sausage! (maybe one more link!)

Lasagna Soup

Lasagna Soup
Recipe adapted from Real Mom Kitchen.
Makes 4 Servings below (or 6 servings if you want to add garlic croutons or a side of bread to take up the calories)

1 lb 96/4 ground beef
½ cup onion, chopped
½ cup green bell pepper, chopped
2 ½ tsp minced garlic
1 tsp thyme
1 tbsp light brown sugar
1 32-ounce box fat-free chicken broth will reduce next time (note below)
2 14.5- ounce cans petite diced tomatoes
2 8-ounce cans tomato sauce
2 tsp Italian seasoning
½ teaspoon salt
4 oz. mini farfalle pasta, uncooked
¼ cup of parmesan cheese
60 grams shredded mozzarella cheese, divided

In a large Dutch oven, combine beef, onion, bell pepper and garlic. Cook over medium heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. Stir in thyme, brown sugar, broth, tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil, then reduce heat and simmer 20 minutes. In the meantime, cook pasta according to package directions in a separate pan. Drain. Add cooked pasta to soup and stir in Parmesan cheese. Top each bowl of soup with shredded mozzarella.

Nutritional Information (for each serving above as 4): 430 calories, 47 carbs, 10 fat grams and 37 protein grams.

Review: Loved it! Great flavor and VERY filling. I will say that, for me, it was too soupy for 4 servings (probably great if you did 6 but that would be too low calorie for me). So next time I would cut the chicken broth in HALF to 16 oz. broth. If I did 6 servings, I would add garlic croutons like Real Mom Kitchen suggested to take it up!

Crock Pot Chicken Tortilla Soup

Recipe adapted from Real Mom Kitchen
Crock Pot Chicken Tortilla Soup
Makes 4 Servings

1 can black beans, drained
1 can corn, drained
1 can petite diced tomatoes (14.5 oz size - southwest style)
1 packet taco seasoning
1 1/2 cups water
1 can (8 oz) tomato sauce
1 can ( 10 3/4 oz) fat-free cream of chicken soup
2 cups fat-free milk
16 oz. chicken, boneless and skinless
Optional: 40 grams corn chips, divided

In crock pot, mix the taco packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that. Cook on low 6-8 hours. Before serving, take out chicken and shred, then put back and stir it all together. Serve alone or with 10 grams tortilla chips.

Nutritional Information: 452 calories, 61 carbs, 4 fat grams and 40 protein grams. (before corn chips or other toppings).

Review: We really liked it! You could easily make it 5 or 6 servings, or less, and have as a side with a sandwich! I was just all about big, hearty bowls of soup!

Traditional Beef Chili

Traditional Chili
Makes 4 Servings

1 McCormick Mild Chli Packet
16 oz. 96/4 ground beef
2 8-oz. cans tomato sauce
1 14.5-oz can kidney beans
2 habaneros, finely diced
1 cup onions, finely diced

Toppings: 40 grams cabot 75% reduced fat cheddar, 4 tbsp sour cream and 40 grams of organic corn chippers (corn chips), divided

Spray slowcooker with nonstick spray. Add in all ingredients and cook on high for four hours. Remove from cooker, divide into four servings and serve each with fat free sour cream, fat free cheese and corn chips.

Nutritional Information: 340 calories, 28 carbs, 9 fat grams and 32 protein grams.

Review: We love it – but note that we like our chili a little spicy and a little thick… it’s both. It’s also kind of smoky if that makes sense. I’m a fan! You could easily pour the chili over low-fat hot dogs, over burgers for chili burgers or over pasta or rice for a change of pace.

Pulled Chicken Sandwiches

Pulled Chicken Sandwiches
Recipe adapted from cooking light
Makes 2 Servings

8 oz. raw boneless skinless lean chicken breasts, halved
1/2 cup canned tomato sauce
1/4 cup ketchup
½ tsp paprika
½ tsp chili powder
.75 tbsp. plus ½ tsp. brown sugar
.75 tbsp. plus ½ tsp. cider vinegar
.75 tsp. garlic powder
1 tsp olive oil
Red pepper flakes, to taste

In large non-stick skillet over medium high heat, add olive oil then chicken tenders and continue to cook until browned. Add paprika and chili powder to chicken mixture and cook through. Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the pan. In small bowl combine tomato sauce, ketchup, cider vinegar, garlic powder and brown sugar. Add sauce to chicken and stir. Cook for about 5 minutes until sauce is warmed through and starts to thicken. Serve on whole wheat bread. If you like, season to taste with red pepper flakes.

Nutritional Information: 296 calories, 37 carbs, 5 fat grams and 33 protein grams. Without bread: 216 calories, 18 carbs, 4 fat grams and 28 protein grams!

Review: It was yummy and really filling! Next time I’m going to use less tomato sauce and add diced onions! To make it more low carb, I think it would taste good in a low-carb tortilla like La Tortilla Factory – next time I’m def going to wrap mine up.

in the pan

Slow Cooker Spaghetti

Real Mom Kitchen Recipe
Slow Cooker Spaghetti
Makes six servings

1 28 oz can whole peeled tomatoes
1 15oz can of tomato sauce (roasted garlic)
1 12.5 oz Italian flavored diced tomatoes
10 oz fresh mushrooms
1 tbsp Italian seasoning
1 lb 96/4 ground beef
½ tsp dried basil
2 tsp minced garlic
Other: 6 tbsp reduced fat parmesan; 12 oz. dried spaghetti; 6 slices light wheat bread; spray butter and garlic salt.

Add thawed meat to a slow cooker covered in nonstick spray. Add in all the cans of tomatoes, and break the ground meat up with a large spoon. Stir in the spices and mushrooms. Cover and cook on low for 8 hours. When done cooking, break up the ground meat a bit more, add dried basil and minced garlic. Serve over pasta of your choice, adding 1 tbsp parmesan on top of each.(2 oz. dried pasta per serving).

Nutritional Information: We chose spaghetti and, including a slice of light wheat bread sprinkled with garlic salt and toasted, it came out to 457 calories, 65 carbs, 7 fat grams and 33 protein grams.

Review: So yummy and SO filling. This will be a staple around here for sure! Bonus: the house smelled amazing all. day. long. YUM!

Skillet Bow Tie Lasagna

Adapted from Lynn's Kitchen Adventures
Skillet Bow Tie Lasagna
Makes 4 servings

1 pound 96/4 ground beef
½ cup diced onion
1 tsp minced garlic
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 tbsp dried parsley
2 tsp dried oregano
1 tsp salt
8 oz. uncooked farfalle pasta
3/4 cup (180 grams) fat-free ricotta cheese
4 tbsp reduced fat parmesan cheese

In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, water, tomato sauce, parsley, oregano and salt; mix well. Stir in pasta; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pasta is tender, stirring once. (if it gets too dry add a little more water). Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes.

Nutritional Information: 463 calories, 60 carbs, 7 fat grams and 39 protein grams.

Review: We loved it! I think Austin may have even liked it more than me - the ricotta/parmesan mix was pretty fabulous! The original recipe called for cottage cheese and tomato paste instead of ricotta cheese and tomato sauce, I also used RF and FF ingredients - I really can't tell a difference in this! The recipe was super filling and I think it's going to reheat well!

Pasta Fagioli Recipe

Recipe by Gina’s Weight Watchers Recipes
Pasta Fagioli Recipe
Makes 4 Servings

I tweaked it a bit (removed carrots; added mozzarella; upped the noodles; made it 4 rather than 5 servings) but it’s very much her recipe and AMAZING!

1 tbsp olive oil
1/2 yellow onion, small to medium size
½ tbsp minced garlic
1 celery stalk, diced
1 15 oz can cannellini beans
1 15 oz can tomato sauce
1 large bay leaf
1 tbsp basil, dried
1 tbsp parsley, dried
1 tsp oregano, dried
4 cups fat free chicken broth (or 2 cans)
2 cups water
Sea salt and pepper to taste
8 oz. small pasta (I used mini fusili)
8 tsp grated parmesan cheese
40 grams fresh mozzarella, grated

In a deep pot, saute onion and garlic in olive oil over medium heat. Blend can of beans with one cup water in electric blender until smooth. Add blended beans to pan then add the tomato sauce, celery, chicken broth, basil, bay leaf, parsley, oregano, sea salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions. Ladle soup into bowls, remove bay leaf, and top each serving with 2 tsp grated parmesan and 10 grams fat free mozzarella.

Nutritional Information: 418 calories, 70 carbs, 9 fat grams and 20 protein grams.

Review: You guys! It was so creamy and fabulous like MELT in my mouth. I can’t wait to make this again and make more of it. Me and Austin are officially obsessed with this new, rich, filling recipe. Thanks, Gina!

Taco Soup

Taco Soup
Recipe from my friend Monica’s friend Beth
Makes 6 Servings

1 pound lean ground beef (96/4) OR ground turkey
½ onion (simmer with beef)
1 can tomato sauce (14.5 oz)
1 can rotel
1 14.5-oz can diced tomatoes, do not drain
1 can corn
1 can black eyed peas, drained
1 can light kidney beans, drained
1 can dark kidney beans, drained
1 packet dry ranch dressing
1 packet taco seasoning
3 tbsp Cilantro
Optional: ¾ cup fat-free cheddar cheese and 60 grams of Trader Joe’s Organic Corn Chip Dippers.

**Put large pot over medium heat. Spray with nonstick cooking spray. Add onions and cook for 2-3 minutes until fragrant. Add beef and cook until no longer pink. Add all drained vegetables and season packets. Once everything is combined and stirred up good, add cilantro, then turn heat to medium-high. Once it comes to a boil, move to simmer for 10 minutes and then serve topped with cheddar cheese and corn chips.

**Other option: put ALL ingredients (except for chips and cheese) in slowcooker. Put meat in raw. Cook on high for 3 minutes, then top with cheese and corn chips.

Nutritional Information per serving (including 1/8 cup fat-free cheddar cheese and 10 grams of Trader Joe’s Organic Corn Chip Dippers): 399 calories, 49 carbs, 8 fat grams and 30 protein grams.

Review: Family favorite! I make this all the time now. It's super hearty and even though it's a soup it's thicker like a chili. I seriously have this year round and it never gets old. I've thought about adding a jalapeno, but it really has enough kick to it without it. Sometimes when i'm feeling super lazy - I omit the onion and throw it all (including raw ground beef) in a slowcooker for 3.5 hours on high. Great recipe and super easy so long as you have a can opener! And note, I've subbed in ground turkey before - it's JUST as good!

Taco Pasta

Adapted from Lynn’s Kitchen Adventures
Taco Pasta
4 Servings

1 pound 96/4 ground beef, cooked in taco seasoning
1 15-oz can tomato sauce
1 8-oz package small pasta of your choice, cooked per package instructions
1 4-oz can diced green chiles
1 cup fat-free shredded cheddar cheese

In a large bowl, mix pasta, beef, tomato sauce, green chilies and half of cheese. Place in a square baking dish sprayed with cooking spray. Top with remaining cheese. Cover in foil. Bake at 350 for 20 minutes. Remove foil; bake for 10 minutes.

Nutritional Information: 451 calories, 56 carbs, 5 fat grams and 39 protein grams.

Review: Yummy, yum! I had never thought to do a mexican-inspired pasta! It was spicy (thank you green chiles!) and had lots of flavor. It was also really filling and reheated well - definitely going to make this again. Austin loved it too - maybe even more than me!