Archive | Pasta RSS feed for this section

Chicken Tortellini and Spinach Salad

10 Jul


Ingredients

3 Cups Chicken Tortellini
8 Cups Spinach, fresh
1 Tomatoes, chopped
1/4 Cup Onions, chopped
6 Tbsp Skinny Creamy Italian Dressing (recipe below)

* 1 tsp olive oil to coat tortellini so they don’t stick together.

Directions

Cook the tortellini per package instructions. Once drained coat with olive oil. Set in refrigerator to cool.

Once tortellini is cooled toss all ingredients together with dressing until well coated.

Serving Size: 4

Nutrition Info
  • Calories: 321.4
  • Fat: 10.4g
  • Carbohydrates: 45.1g
  • Protein: 13.2g

Skinny Creamy Italian Dressing

Ingredients

1/4 Cups Yogurt, plain, low fat
2 Tbsp Light Mayonnaise
1 Tsp Wine Vinegar
1 Tbsp Parmesan Cheese, shredded
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/8 Tsp Salt
1/8 Tsp Black Pepper
1/8 Tsp Salad Herbs

Directions

Whisk all ingredients together.

Serving Size: 6 – 1 tbsp serving

Nutrition Info
  • Calories: 23.2
  • Fat: 1.7g
  • Carbohydrates: 1.1g
  • Protein: 0.9g
Advertisements

Skinny Summer Pasta Salad

5 Jul

This is a makeover of my moms pasta salad. A very traditional summer BBQ side dish that I couldn’t get enough of growing up. Now I can still enjoy it, but without the high calorie and fat count.

Ingredients

2 cups Dried Eating Right Veggie Pasta Twisted Elbow
1/4 Cup Low-Fat Plain Yogurt
1/4 Cup Light mayonnaise
2 Tsp Dill Pickle Relish
2 Tbsp Chopped Olives
Salt and Pepper to taste (keep it under 1/4 tsp each)

Directions

Cook the pasta per package instructions. Once pasta is drained run under cold water until paste is no longer hot and set aside.

In a large bowl add remaining ingredients and mix well. Add cooled pasta and toss to coat.

Serving Size: 8

Nutrition Info
  • Calories: 105.5
  • Fat: 2.7g
  • Carbohydrates: 17.2g
  • Protein: 2.8g

Skinny Spaghetti Carbonara

10 Jun

Skinny Spaghetti Carbonara

Ingredients

6 oz Whole Wheat Spaghetti
2 Slices Turkey Bacon, Cooked and Diced
1 Tbsp Olive Oil
1/2 Onions
1 Egg
1/3 Cup Almond Milk
1 Cup Peas, frozen
6 Tbsp Parmesan Cheese, grated
Salt & Pepper to taste (But don’t go over 1/2 tsp on the salt)

Directions

In a hot fry pan over medium high heat add olive oil. Add onion and cook until onions are translucent. Remove from heat. In a large bowl whisk together the egg and the milk. Stir in onion and parmesan cheese. Set aside.

Cook spaghetti per package instructions. Last couple minutes of cooking add the peas. Drain the pasta and the peas, then transfer to the sauce mixture. Toss to coat the pasta. Add the turkey bacon, salt, pepper, and toss. Serve immediately while still hot.

Serving Size: 4

Nutrition Info
  • Calories: 283.4
  • Fat: 9.5g
  • Carbohydrates: 35.1g
  • Protein: 15.1g

%d bloggers like this: