Tuscan Chicken Pasta

We got home late last night, and I dug through my refrigerator to find something quick and easy to make, when inspiration struck. I have to refer you to this recipe first, since it was the basis for this inspiration. This was enjoyed by all, even my 2 yr old got seconds and ate it all! It's also 75% diabetic friendly (check carb content on cheese sauce), healthy, and QUICK. Let me know what you think.

1 box whole grain rotini noodles
1 lb package refrigerated chicken strips
1 jar of Ragu Double Cheddar Cheese Sauce
1 cup Kraft Tuscan Italian Dressing
2 cups frozen mixed vegetable blend
1/4 tsp Emerils Original
1/4 tsp Sylvia's Secret Seasoning
1/4 tsp salt and pepper
1/8 tsp olive oil

1. Fill a Dutch Oven 3/4 of the way with water. Add the olive oil to the water and bring to a boil. Add noodles. 5 minutes later, add the frozen vegetables and cook to preferred consistency. Drain. Return to Dutch Oven.
2. Warm chicken strips for 1 minute in microwave. Add to pasta mix.
3. Add cheese sauce and Tuscan dressing to pasta mix. Sprinkle seasonings on top. Blend til all is well coated. Heat over medium heat, stirring occasionally, until thoroughly heated.

Shrimp Paulista

Yet again, I am borrowing a recipe from my email. I have tried, seriously tried to find love for all things shrimp, but I just can't do it. But, y'all do, and this recipe looks too delicious to not pass along. This is also a healthier recipe, and diabetic friendly, only containing 2 grams of carbs per serving. Eating Well is such a delight.

2 lbs  large shrimp, peeled and deveined

2 tbsp  lime juice

1/2 cup  chopped fresh cilantro, divided

8 cloves  garlic, minced, divided

1/2 tsp kosher salt, divided

1/2 sp  crushed red pepper, divided

2 tbsp extra-virgin olive oil 

 

1. Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.

2. Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.

 

Enjoy!

Tangy Teriyaki Beef Strips

Sometimes I like dinner to be fast AND healthy. This one definitely fits the bill. What's even better is that EVERYONE liked it. This is being added to our regular menu. Feel free to play around with it. I think I'll add ginger to it next time to make it more of an oriental style of dish. Enjoy!!!

1/2 c worchestershire sauce
2 tbsp yellow mustard
1/4 tsp red curry
1/2 tsp. Grillmates Peppercorn & Garlic marinade, dry (from the packet)
1 lb. steak strips
1 c uncooked brown rice
1 tbsp olive oil
1/2 c onion, finely chopped
1/2 tsp garlic, minced (or 2 cloves)
1 tsp pepper
1/4 tsp cinnamon
1 pack Splenda
1/4 tsp. Grill Creations Kansas City Style Steak Seasoning
1 tbsp Amaretto (Di Saronno is a nice choice)

Optional:
1/8 tsp fiesta lime seasoning

1. In a medium container, mix worchestershire, mustard, curry and Grillmates seasoning. Place steak strips in the mixture. Cover and refrigerate for 30 minutes (you can also prep this beforehand and leave refrigerated until dinner time).
2. Cook rice according to package directions.
3. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic and cook until tender. Season with pepper, fiesta lime (if using), and steak seasoning. Place steak strips into the saucepan and blend in cinnamon, amaretto, and Splenda, cook 5 to 7 minutes on each side, or to desired tenderness. Serve over rice.

Basil-Lemon Shrimp Linguine

Let me start off by saying this is not my recipe or my picture. I hate seafood, but I'm trying to offer more diversity on my (mostly pasta filled) blog. This is straight off the Diabetic Living site, and I think I'm going to switch out the shrimp with low fat turkey kielbasa instead since this looks so divinely yummy.

1 lb. fresh or frozen large shrimp in shells
6 oz. dried linguine or fettucine
8 oz. asparagus spears, cut diagonally in 1 inch pieces
- Nonstick cooking spray
2 cloves garlic, minced
1/2 tsp salt
1 c thin red, yellow and/or green sweet pepper strips
1 tbsp dried basil, crushed
1 tsp finely shredded lemon peel
1/4 tsp black pepper
1/4 c sliced green onions
2 tbsp lemon juice
1 tbsp olive oil

Optional: Fresh basil springs, lemon wedges


1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
2. Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.
3. Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt, and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.
4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges.

Ziti with Meat Sauce

Ever heard of the Diabetic Living magazine? Let me tell you something. They have some WOW good recipes in there. Recipes like this one that not only fill you up, but please your whole family. What's better? This is a NO BAKE ziti, too, so you aren't slaving over a hot oven on a hot summer day, either. Anything that is diabetic friendly, quick and easy, and non-baking gets my top rated review.

2.25 lbs 96% lean ground beef
2 10 3/4 oz cans of reduced-fat, reduced-sodium condensed tomato soup
2 c shredded carrot
1 medium green pepper, diced
1/4 of 6 green onions, chopped
1 c cherry tomatoes, diced
3 c water
14 oz whole wheat ziti or penne pasta, UNCOOKED
1 tsp garlic salt with parsley
8 oz shredded Italian cheese blend (low fat/. part skim)
1/4 c shredded Parmesan Cheese

Season to taste with: Emeril's Italian, Sylvia's Secret, oregano, and Mrs. Dash Onion & Herb

1. In a 4 qt Dutch oven, cook ground beef, carrot, green peppers, onion and tomatoes over medium heat until meat is brown. Drain off fat.
2. Stir in tomato soup, water, uncooked noodles, seasonings (if using), and garlic powder into meat mixture in Dutch oven.
3. Bring mixture to boiling, reduce heat. Cover and cook about 25 minutes or until noodles are tender, stirring occasionally. Stir in 1/4 the cheese. Cover with remaining cheese and serve.

3-Cheese Pasta Bake

Yum. Yum. *drool* Yum. This is exactly what went through my mind as I took pictures of this before even trying a single bite. I prepared it as a side to steak and carrots. It will be accompanying many more dishes from this point on.

1 can reduced fat cream of mushroom soup
1 8 oz package shredded two-cheese blend
1/3 c grated Parmesan Cheese
1 c milk
1/4 tsp black pepper
4 c cooked whole grain pasta

1. Cook pasta according to package directions. Preheat oven to 400 degrees.
2. Mix soup, cheeses, milk, and pepper in 1 1/2 qt casserole. Stir in pasta.
3. Bake at 400 degrees F for 20 minutes or until hot.

Manicotti Italian Casserole

As most people know, I am a HUGE pasta fanatic, so I will try most pasta dishes at least once, and if I like it, it makes it to Kitchen Smack. I like this one. I think you will too.

1 lb. Dreamfields carb smart penne pasta
1 lb. lean ground beef
1 lb. Italian sausage
32 oz spaghetti sauce
1 1/2 lb. shredded mozzarella cheese
1/2 onion, chopped
4 dash cinnamon
pinch of Emeril's Italian seasoning
1/8 tsp garlic salt
1/8 tsp cayenne pepper
1/4 tsp. Sylvia's Secret Seasoning
1/8 tsp. Mrs Dash Onion & Herb Seasoning
thinly sliced pepperoni

1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions; drain; set aside.
3. Meanwhile, brown beef and Italian sausage in a large skillet over medium heat, adding seasonings to meat. With a slotted spoon, remove beef and sausage to a baking dish. Stir spaghetti sauce, onions and cooked pasta into the baking dish. Sprinkle with cheese and add pepperoni over the top.
4. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.