High Protein Baked Ziti

MACROS AND CALORIES

6 servings 420 cals 14g fat 35 carb 40 protein

INGREDIENTS;

- 1/2 Box of protein pasta (ziti or penne what ever you can find)
- 1lb of ground beef
- 1 cup of low fat cottage cheese
- 1 cup of low fat mozzarella cheese
- 1/5 cup Parmesan cheese
- 1 jar of pasta sauce of choice (I used Classico Fire roasted tomato and garlic its lower cal then most pasta sauces I have found)
- 1 whole chopped zucchini
- 1/2 chopped yellow onion
- Spices- garlic powder, onion powder, Italian seasoning, salt, and pepper

INSTRUCTIONS;

- Cook your pasta according to the instructions on the back of the box, while that cooks also brown your ground beef adding garlic powder, onion powder, Italian seasoning, salt, and pepper
- Once both noodles and beef are cooked, combine all above ingredients and mix together well
- Transfer all ingredients into a pyrex dish, top with mozzarella and parmesan cheese.
- Bake on 375 for 35 mins
- wait 15mins for it to cool down and serve. (Optional; serve with parsley, red pepper flakes, and more parmesan cheese) ENJOY!

P.S. I typically make DOUBLE the amount so that I can freeze one pyrex dish full and have it ready for a quick dinner on nights I am super busy or don’t feel like cooking. If you are going to freeze a dish, put it in a pyrex DO NOT BAKE IT, cover with foil, and freeze. When you go to eat the frozen dish in the future you can bake it right out of the freezer 375 for 40mins and it taste like you JUST made it!

Million Dollar Ravioli Bake

 Ingredients:

-cooking spray

-1 (25 ounce) package frozen ravioli

-1 pound ground Italian sausage

-1 (28 ounce) jar marinara sauce

-1 cup ricotta

-1 (8 ounce) package cream cheese, softened

-1/4 cup sour cream

-1/2 cup grated Parmesan cheese

-1 teaspoon Italian seasoning

-1 teaspoon garlic powder

-2 cups shredded creamy mozzarella cheese, such as Kraft®

Directions

Preheat the oven to 350 degrees F (180 degrees C). Spray a 9x13-inch baking dish with cooking spray. Set aside.

Cook sausage in a large skillet over medium-high heat until browned, breaking up clumps with a spatula, about 10 minutes. Drain fat from the skillet. Stir in marinara sauce and set aside.

In a large bowl, combine ricotta, softened cream cheese, sour cream, Parmesan cheese, Italian seasoning, and garlic powder. Add ravioli. Toss to coat.

Spread ravioli in the bottom of the prepared baking dish.

Pour meat sauce over ravioli. Top with mozzarella cheese. 

Bake uncovered in the preheated oven until bubbly, about 45 minutes. Allow to cool for 10 to 15 minutes before serving.

Cajun Gnocchi

-Cajun sausages x 5, sliced in coins

-Bag of frozen peppers and onions

-Gnocchi (12 oz)

-3 laughing cow cream cheese

-olive oil

Preheat your oven to 400 degrees. Add a bag of frozen peppers & onions, gnocchi, and chopped smoked sausage to a sheet pan. Coat everything in olive oil. I probably used about 3-4 tablespoons. Then generously add Cajun seasoning! 🔥 Pop it into the oven for 20 mins. Pull it out, give it a toss, then add a few dollops of cream cheese to your pan and place it back in the oven for a few minutes to soften. Give it a mix and serve! 🍴

Creamy Chicken and Gnocchi

 

• 2 large chicken breasts sliced into cubes

• 1/2 cup of flour

• 1/2 tsp each of salt, pepper, paprika, garlic powder

• 2 TBSP olive oil

• 2 TBSP butter

• 2 TBSP of minced garlic

• 1 cup of chicken broth

• 1 cup of heavy cream

• 1 cup of Parmesan cheese

• 1/2 tsp each of oregano, thyme, and red pepper flakes

• 1/3 cup of chopped sun dried tomatoes

• 1 pack of gnocchi

Start by slicing up 2 large chicken breasts into cubes. Then, mix together ½ cup of flour, ½ teaspoon each of salt, pepper, paprika, and garlic powder into a bowl or your Better Breader Bowl if you have one! I use mine all the time! Next, coat your chicken breasts in this flour mixture and shake off any excess flour.

Then, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a skillet on medium heat and place the chicken into the skillet. Cook the chicken for about 4-5 minutes on each side until they are golden brown and reach an internal temperature of at least 165º. Once the chicken is cooked through and you’re sure it won’t kill anybody, take it out of the skillet and set it aside on a plate.

Into the same skillet, add 2 tablespoons of minced garlic, ⅓ cup of chopped sun dried tomatoes, and 1 cup of chicken broth. Then, lower the heat and add 1 cup of heavy cream and 1 cup of parmesan cheese to the skillet. Stir frequently and then add in 1 teaspoon of crushed red pepper flakes, and ½ teaspoon each of oregano and thyme. Stir everything together well and let simmer.

Add one 19 oz package of Gnocchi to the skillet and cover and let cook for a few minutes. Once the gnocchi is nice and tender, add the chicken back into the skillet and stir until everything is coated in the delicious, creamy sauce. 

Swedish Meatballs Pasta Bake

Ingredients for the Meatballs (or 24 pre-made):

• 1 and 1/4 cups plain panko bread crumbs
• 4 tablespoons butter
• 2/3 cup yellow onion, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 3 cloves of garlic, minced
• 2/3 cup milk
• 2 eggs
• 1 pound ground beef (I used 85/15.)
• 1 pound ground pork
• 3 tablespoons oil

Ingredients for the Pasta:

• 2 cups shell pasta

Ingredients for the Sauce:

• 6 tablespoons butter
• 1/4 cup plus 3 tablespoons all-purpose flour
• 4 cups beef broth (I used low sodium, equivalent to a 32 ounce box.)
• 1/2 cup water
• 1 tablespoon Worcestershire sauce * (See Note below.)
• 3 tablespoons fresh parsley, finely chopped
• 1/2 cup heavy cream
• 1 tablespoon salt * (See Note below.)
• 1/2 teaspoon black pepper

Directions for the Meatballs:

1. Add the panko bread crumbs to a large bowl and set aside.
2. In a skillet over medium heat, melt the butter.
3. Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.
4. Add the minced garlic and cook for another 2 minutes.
5. Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.
6. Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.
7. In a separate extra large bowl, add the eggs and beat them.
8. Then add the ground beef, ground pork, and cooled onion mixture. Mix everything together. (It’s gross, but it’s easiest and quickest to do using your hands.)
9. Form about 30 balls and then chill them in the refrigerator for 30 minutes.
10. Once the meatballs are done chilling, in a large skillet over medium heat, heat up the oil.
11. Add the meatballs to the skillet in batches and cook them until they are browned on all sides, about 15 minutes. Batches made it so the pan wasn’t over crowded which made flipping them and seeing when they were done easier.
12. Transfer the meatballs to a dish and set them aside.

Directions for the Pasta:

1. Cook the pasta al dente according to the directions on the box, drain it and add it to a 9 x 13 oven safe baking dish.

Directions for the Sauce and Assembly:

1. Preheat the oven to 375 degrees F. (This is not part of the sauce steps but you’ll want the oven preheated by the time you are done with these steps.)
2. Place the meatballs into the baking dish, nestling them into the pasta.
3. In a large skillet on medium heat, melt the butter.
4. Add the flour, stirring constantly, for about 2 minutes.
5. Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.
6. Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
7. Carefully pour the sauce over the meatballs and pasta.
8. Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.

Creamy Pasta with Italian Sausage, Italian Sausage, Sundried Tomatoes, and Spinach

 

Ingredients

• 1 lb Ground Italian Sausage
• 1 Cup Sun-Dried Tomatoes in oil with Italian Herbs
• 1/4 Cup All Purpose Flour
• 6-7 Garlic Cloves, minced
• 1 Cup Heavy Cream
• 1 Cup Chicken Broth
• 1 Cup Fresh Parmesan
• 1/2 Cup Shredded Mozzarella
• 10 oz Bag Fresh Spinach, roughly chopped
• 16 oz Box Bowtie/Farfalle Pasta You can use any type of pasta you want, but this type really does work best for this recipe
• 2-3 Cups Pasta Water
• Salt and Pepper to taste if needed I never use it, but some people may want it a bit saltier

Instructions

• Bring your pasta water to a boil. Be sure to add plenty of salt. Cook the pasta to al dente according to package directions. BE SURE TO RESERVE 2-3 CUPS OF THE WATER BEFORE DRAINING IT WHEN IT IS FINISHED COOKING! Also, do not rinse the pasta.
• In a large skillet, brown the Italian Sausage, do not drain.
• Stir in the sun-dried tomatoes.
• Stir in the garlic and let it cook until fragrant, about 1 minute.
• Stir in the flour and let it cook down for about 3-4 minutes to cook out the flour taste.
• Add the heavy cream and chicken broth and stir until thickened.
• Add the parmesan and mozzarella cheeses, stirring until the cheese is all melted. The sauce will be very thick and gluey at this point.
• Pour in 2 cups of the pasta water and stir until it is a nice smooth consistency.
• Stir in the spinach and then the cooked and drained pasta. Remove from the heat and serve immediately!

Orecchiette with Veal, Capers, and White Wine

From the kitchen of Kevin Kmetz 

(courtesy of foodandwine.com)

Serves 4 (double batch serves 8)

- 2 Tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove
- 1 lb ground veal
- Kosher salt
- Freshly ground black pepper
- 1/2 cup dry white wine (Chardonnay works well)
- 1 1/2 cups chicken stock
- 1 tsp chopped thyme
- 1/2 tsp chopped rosemary
- 2 Tbsp small capers, rinsed 
- 3/4 lb orecchiette 
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 1/4 cup chopped flat-leaf parsley
- 2 Tbsp unsalted butter 

Step 1) 

In a large skillet, heat the olive oil.  Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened (about 5 minutes).  Add the veal, season with salt and pepper, and raise the heat to high.  Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated (about 8 minutes).  Remove excess grease.

Step 2) 

Add the white wine to the skillet and boil over high heat until nearly evaporate (about 5 minutes).  Add the chicken stock, rosemary, and capers and simmer over moderate heat until the liquid is reduced by half (about 10 minutes).

Step 3)

Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente.  Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, parsley, and butter.  Cook over moderate heat, stirring frequently, until sauce is thick and creamy (1-2 minutes).  Transfer to bowls and serve right away

Creamy Tuscan Sausage Pasta

 

• -16 ounce penne pasta uncooked
• ▢-1 Pounds Ground Sausage
• ▢-4 cups heavy cream
• ▢-1 cup chicken broth
• ▢-2 teaspoon garlic powder
• ▢-2 teaspoon italian seasoning
• ▢-2 cup parmesan cheese
• ▢-4 cups spinach chopped
• ▢-1/2 cup sun dried tomatoes
• 
  

• Bring a large pot to boil and cook the pasta according to package directions.
• In a large skillet add the sausage. Cook and crumble until it is no longer pink. Set aside on a plate.
• Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the sausage back to the pan and add the pasta and stir until heated throughout.

Tuscan Chicken Mac & Cheese

 

INGREDIENTS

• 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)

• Salt and pepper, to season
• 1/2 teaspoon paprika (sweet or smokey)
• 1/2 teaspoon dried parsley
• 1 tablespoon oil, divided (use olive or canola oil)
• 2 tablespoons butter
• 1 small yellow onion chopped
• 6 cloves garlic finely diced
• 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
• 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
• 3 level tablespoons flour
• 2 cups chicken broth
• 3 cups milk OR light cream* or half and half, divided
• 2 teaspoons dried Italian herbs
• 10 ounces (300g) elbow macaroni uncooked (3 cups!)
• 3 cups baby spinach leaves
• 1 cup fresh grated Parmesan cheese
• 3/4 cup mozzarella cheese shredded
• 1/2 cup grated cheese Cheddar or Gruyere
• 2 tablespoons fresh parsley chopped

INSTRUCTIONS

• Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
• To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
• Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
• Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to). 
• Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted. 
• Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. 
• Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

Greek Chicken Penne

 -2.5 cups uncooked penne

-1 pound chicken breasts, cubed

-1/2 cup chopped red onion

-2 garlic cloves mined

-1 T olive oil

-2 jars (7.5 oz each) marinated quartered artichoke hearts, drained and chopped

-1 large tomato chopped

-1/2 cup feta

-3 T fresh chopped parsley

-2 T lemon juice

-2 t dried oregano

-1/4 t salt

-1/4 tsp pepper

Cook pasta.  In large skillet cook chicken, onion, and garlic in oil on medium heat for 4-5 minutes or until chicken is no longer pink.  Stir in tomatoes, artichokes, cheese herbs, salt/pepper, lemon juice.   Drain pasta and toss with chicken mixture.

One Pot Chicken Fajita Pasta

 

• 2 tsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp kosher salt
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 large white onion, sliced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 3 cloves garlic, minced
• 2 cups less-sodium chicken broth
• 1 10-oz can Mild Ro-Tel Diced Tomatoes & Green Chiles
• 7 oz pasta, use gluten-free pasta for GF
• 1/2 cup light sour cream
• 1 scallion, diced
• 2 tablespoons chopped cilantro
• 4 oz diced avocado, from 1 small

• Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
• In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
• Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
• When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
• Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
• Remove from heat and transfer to the plate with the chicken.
• In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
• Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
• Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.