Slimming with Pizza and Pasta

Ultimate Spinach and Turkey Lasagna

Cheesy, meaty, and unbelievably good, this saucy lasagna is a real crowd-pleaser. Serve it with a crisp green salad.

Ingredients: olive oil, turkey breast, garlic, marinara sauce, ricotta cheese, spinach, parsley, egg whites, salt, pepper, lasagna noodles, mozzarella cheese and Parmesan cheese.

Calories: 346
Resistant Starch: 1g

Ingredient:

• 1 tablespoon olive oil
• 1 medium onion, chopped (2 cups)
• 2 minced garlic cloves
• 3/4 pound ground turkey breast
• 3 cups low-sodium jarred marinara sauce
• 1 1/2 cups part-skim ricotta cheese
• 1 10 ounce package frozen spinach, completely defrosted and squeezed of all excess liquid
• 1/4 cup chopped parsley
• 2 egg whites
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 lasagna noodles, cooked al dente according to package instructions
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup shredded Parmesan cheese

Preparation:

1. Preheat oven to 375°.
2. Heat oil in a large high-sided skillet and cook onion, stirring occasionally, until softened, 6–7 minutes. add garlic and cook 1 minute. Add turkey and cook, breaking up with a spoon, until no longer pink and cooked through, 4–5 minutes. Add marinara, bring to a boil, reduce heat, and simmer 2–3 minutes. Remove pan from heat and cool slightly.
3. Combine ricotta, spinach, parsley, egg whites, salt, and pepper in a large bowl.
4. 4. Coat the bottom of a 14- x 11-inch lasagna pan with 1⁄2 cup sauce. arrange three lasagna noodles on the bottom of the pan. Spread 3⁄4 cup sauce evenly over noodles. Spoon 2⁄3 cup ricotta- spinach mixture evenly on top of sauce. Repeat layers two more times.
5. Cover top with three noodles and remaining 3⁄4 cup sauce. Sprinkle with mozzarella and parmesan. Cover loosely with foil and bake for 45 minutes. Remove foil and bake 10–15 minutes, until cheese is bubbly. Cut into 9 squares and serve.

 

Spaghetti and Clams
Clams have a wonderful sweet-briny flavor and add a touch of sophistication for very few calories. They’re also a good source of iron.

Ingredients: whole wheat spaghetti, unsalted butter, garlic, Manila clams, red pepper, fresh lemon juice and Parmesan cheese.

Calories: 276

Resistant Starch: 2.2g




Ingredients:

• 8 ounces whole wheat spaghetti
• 1 tablespoon unsalted butter
• 1 garlic clove, thinly sliced
• 2 pounds littleneck or Manila clams, scrubbed
• 1/4 teaspoon crushed red pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated Parmesan cheese

Preparation

1. Cook spaghetti according to package directions. Reserve 1⁄2 cup of the cooking water before draining. Drain pasta and set aside.
2. Melt butter in a large skillet over medium heat. Add garlic and cook 1 minute.
3. Add clams, crushed red pepper, lemon juice, and 1⁄2 cup cooking water; stir gently to combine. Cover and simmer until clams open and release their juices, about 6 minutes. Use tongs to transfer clams to a bowl.
4. Add cooked pasta and parmesan to the skillet with sauce. Cook, tossing, 3 minutes or until slightly thickened. Divide into 4 shallow bowls and serve.

Individual Baked Mac and Cheese

What’s better than the ultimate comfort food? Your very own personal dish of it!

Ingredients: low-fat milk, flour, nutmeg, reduced-fat cheddar, Gouda cheese, reduced-fat Gruyère or Swiss cheese, cayenne pepper, pepper, elbow macaroni, unseasoned bread crumbs, Parmesan cheese, thyme, parsley, olive oil or butter, salt and pepper.

Calories 433
Resistant Starch: 1.8g

Ingredient:

• 2 1/2 cups low-fat milk (1%)
• 1/4 cup flour
• 1/8 teaspoon ground nutmeg
• 3 ounces grated reduced-fat cheddar cheese
• 2 ounces grated smoked gouda cheese
• 2 ounces grated reduced-fat gruyère or swiss cheese
• 1/4 teaspoon cayenne pepper
• 6 cups cooked elbow macaroni
• 1 cup unseasoned bread crumbs
• 2 tablespoons freshly grated Parmesan cheese
• 2 teaspoons chopped thyme
• 2 teaspoons chopped parsley
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation:
In a medium saucepan, whisk together milk and flour and bring to a boil over high heat. Reduce heat, add nutmeg, and cook, stirring, until thickened (about 10 minutes). Add cheddar cheese, gouda cheese, gruyère or swiss cheese, and cayenne pepper; whisk until melted (1 minute). Add cooked elbow macaroni and stir to combine. In a small bowl, toss bread crumbs, Parmesan cheese, thyme, parsley, olive oil, salt, and pepper. Place 6 individual crocks, ramekins, or ovenproof bowls on a rimmed baking sheet; spoon 1 cup macaroni mixture into each ramekin and sprinkle each with 1/6 bread-crumb topping. Bake at 400° until topping is browned and cheese is bubbling (30-35 minutes).
(Source: Healthy Magazine)