parmesan

Turkey Italian Sausage & Gnocchi in Brown Butter Cream Sauce

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I first had gnocchi at a restaurant in Nashville named Adele’s.  Why had it taken me so long to try it?  I don’t know!  I love pasta and I love potatoes so what could be bad about potato-based pasta?!  I wish I could remember the name of the dish I ordered at Adele’s.  It was gnocchi with a sage browned butter and delicata squash and it was amazing.  Unfortunately, it’s a long trip from Oklahoma to Tennessee, so I figured I needed to create a gnocchi dish of my own at home.

I tried to make my recipe as healthy as possible without losing any of the rich, buttery flavor.  I think I pulled it off.  My family loves this dish.  My daughter likes to add crushed up croutons to the top, for some crunch, but I prefer it just like it is.  A hot bowl of steaming, soft pasta is the best kind of comfort food to me. ~Erin

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1.25 lbs. (5 links) Italian turkey sausage, casings removed

1 (17 oz.) package potato gnocchi

1 Tbsp. butter

1 c. Fat-free half & half

6 cups fresh baby spinach (chopped)

1-2 large clove garlic, minced

¼ c. water reserved from cooking the pasta

½ c. shredded parmesan

½ Tbsp. cornstarch

In a medium stock pot, bring water to a boil to prepare for cooking the gnocchi.

In a large deep-sided skillet, cook the turkey sausage, breaking it into crumbles, until brown; drain on a paper-towel lined plate.  Wipe out the oil left behind by the sausage.

Cook the gnocchi in salted water according to package directions (do not overcook).

Meanwhile, melt butter in the skillet and cook until it turns golden brown.

Add garlic and spinach.  Cook and stir until the spinach is wilted.

Add the cornstarch and stir.  Add the half & half, pasta water, and parmesan.  Simmer until thickened.

Transfer the cooked gnocchi to the skillet and return the Italian sausage to the pan.  Stir to coat.

Serve with extra shredded parmesan or crushed croutons.

WW Info:  12 points per cup on all plans (blue, green & purple).  Makes 6 cups.

Creole Chicken

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Ever since we watched the famed chef Justin Wilson cooking with our Pappaw (Dad’s dad) as little girls, I’ve loved Creole and Cajun foods.  I may have even done my best to narrate my cooking with that awesome accent of his now and then, but I digress.  This Creole chicken is a well flavored, mildly spicy, new family favorite.  ~Kathy

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Ingredients:
  • 4 boneless, skinless chicken breasts, trimmed of fat (about 2 lbs.)
  • ¾ c. onion, diced
  • 1 T flour
  • 1 can (15 oz) crushed tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 c. shredded parmesan cheese (not the powdered kind)
  • 2 tsp garlic powder
  • 2 tsp Cajun seasoning
  • ¼ tsp salt
  • ⅛ tsp. cayenne pepper
  • ½ tsp hot sauce
  • ¼ tsp black pepper

Instructions: 

  1. Trim fat from chicken and, if very large, cut breasts in half in order to expedite cooking.
  2. Heat a large non-stick skillet over medium-high heat (Note: there’s no need for oil since your goal for now is to sear it anyway). Add the chicken, quickly browning on both sides (chicken will finish cooking later).
  3. Remove the chicken from the pan to a dish and set aside.
  4. Reduce heat to medium, and stir in onions, softening for about 3 minutes in the bit of chicken fat that cooked out. Then stir in flour, cooking and stirring for about 1 minute. Add tomatoes, tomato sauce and cheese. Stir in spices.
  5. Return chicken to the pan and reduce the heat, simmering for 25 – 30 minutes, stirring regularly. Flip chicken over after about 12 minutes. Continue cooking until sauce has thickened a bit more and chicken has reached an internal temperature of 165° F.
  6. May be served over rice or on its own.

WW Freestyle Info.: When weighed with sauce, makes 6 six-ounce servings that are 3 points each. (Count rice separately to figure points for your preferred type and quantity of rice.)

Note: If your chicken is extra, extra lean you may need about a teaspoon of olive oil when you saute the onions, but I don’t normally need any to make this recipe.

Parmesan Crusted Potatoes

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We are a potato loving family.  We love them mashed, roasted, fried, baked… you name it.  My kids’ favorite is mashed (not surprisingly) but I like variety.  These Parmesan Crusted Potatoes are one of my favorites.  The salty, crunchy crust on the tender potatoes is TO DIE FOR.  I could make a meal out of these.  They take just a few minutes to prep, so I like that I can make these first and pop them in the oven to cook while I make the rest of supper.  Serve hot with some chives & sour cream or ranch dressing.  These are 4 Weight Watchers SmartPoints per serving… the challenge is eating just one serving!

~Erin

Ingredients:

  • 1 ½ lbs. baby red potatoes
  • ½ c. shredded parmesan cheese
  • ¼ tsp. garlic salt
  • ½ T. garlic powder
  • 1 T. extra-virgin olive oil
  • Cooking spray
  • Coarse kosher salt
  • Chopped chives, optional garnish (I buy the lightly dried kind.  They last longer.)
  • Sour cream or buttermilk ranch for dipping, optional

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Instructions:

Preheat oven to 375°F.

Spray a shallow baking dish with non-stick spray.

Wash potatoes & pat dry.

Cut each potato in half and set aside.

In a small bowl, mix shredded parmesan, garlic salt, & garlic powder; mix in olive oil, stirring to coat.

Spread the parmesan mixture evenly on the bottom of baking dish or small sheet pan.

Place the potatoes, cut side down, on top of the parmesan.

Spray the tops with cooking spray and sprinkle lightly with kosher salt.

Bake for 50-60 minutes, or until tender & golden.

Scrape potatoes off the pan with a metal spatula, being careful to loosen parmesan along with the potatoes.

Sprinkle with chives & serve with ranch or sour cream, if desired.

WW Freestyle Info.:  This recipe makes 6 servings at 4 points each, not including optional dipping sauce.

Chicken Parmesan Casserole

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We live near a town known for its Italian food, Krebs —  also known as “Oklahoma’s Little Italy.”  It was settled by Italian immigrants years ago, who soon opened several restaurants, cafés, and shops.  In fact, two of my favorite foodie establishments are there.  Lovera’s Italian Market makes their own award winning cheeses, sauces, sausages, marinades, dressings, etc.  When I go into their shop, I want one of everything.  It’s a foodie’s dream.  My other favorite Little Italy stop is Rosanna’s Italian Food.  Their Chicken Parmesan is to die for.  Rosanna’s also makes cheesecakes from scratch.  Again, a foodie’s paradise…however this Weight Watcher has to enjoy these things in moderation.  When I’m craving Chicken Parmesan but don’t want to spend the calories or cash, I make this easy, healthy spin-off.  It’s baked instead of fried and has all the best parts of Chicken Parm, complete with that crunchy crust which makes it worthwhile.  Plus, it’s much faster and easier for busy cooks!  Serve it with spaghetti or all by itself.

͂ Erin

Ingredients for chicken layer:

  • 3 pounds boneless, skinless chicken breast – cut into small pieces
  • 1 (29 oz.) can tomato sauce
  • 1 packet McCormick Thick & Zesty Spaghetti Sauce Mix
  • 1 T. garlic salt
  • 1 tsp. Italian seasoning
  • ¼ to ½ tsp. crushed red pepper flakes (I use ½ tsp. – plus I add more on my plated serving.)
  • Non-stick cooking spray

Ingredients for topping:

  • 2 c. low moisture, part skim shredded mozzarella
  • 2 c. panko breadcrumbs
  • ½ c. shredded parmesan
  • 1 ½ T. extra virgin olive oil
  • ½ tsp. garlic salt
  • Basil, for garnish (optional) – I buy the chopped, lightly dried kind in the produce section
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Instructions:

Preheat oven to 375°F.  Spray a 9×13 baking dish with non-stick cooking spray.  Spread chicken pieces evenly on the bottom of the pan.  Sprinkle the chicken with 1 T. garlic salt, 1 tsp. Italian seasoning, and red pepper flakes.

In a medium mixing bowl, whisk McCormick seasoning packet into tomato sauce until well combined.  Pour the tomato sauce mixture over the chicken.

Sprinkle shredded mozzarella evenly over sauce; set pan aside.

In a small mixing bowl, combine panko, shredded parmesan, olive oil, and ½ tsp. garlic salt.  Spread this topping evenly on top of mozzarella layer.

I usually spray a quick spritz of non-stick cooking spray over the top, to ensure even browning, but that is optional.

Bake on the center oven rack for 45-60 minutes until very bubbly and browned on the top (most importantly, until chicken is 165°F in the center).  If it starts to get too brown before fully cooked, cover loosely with foil.

Sprinkle with chopped basil before serving, if desired.

WW Info:  This recipe makes 8 servings.

Old Smartpoints plan:  8 SmartPoints per serving

Freestyle plan:  6 SmartPoints  per serving

*Spaghetti is *not* included in the point calculation.  This is so you can customize it to your needs.  You can eat it with a big serving of spaghetti or a small serving, zoodles (zucchini noodles), spaghetti squash, or no spaghetti at all.

Spicy Italian Chicken & Artichoke Pasta

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All four of us love spicy food, and if you do too, you’ll know how annoying it is that most things marked “spicy” in restaurants are really fairly bland.  After many frustrating Italian restaurant visits (thank goodness for Tiramisu), my husband and I decided to come up with our own perfect pasta.  He tinkered in the kitchen, ending up with a hybrid of some favorite Italian dishes. This creamy, savory pasta is serious comfort food.  And the best part is, we can set some aside for the kids — or guests with low-spice-tolerant palates — and (cayenne!!!) pepper our portions to our hearts’ content.  ~Robin 

Ingredients for Chicken Mixture:

  • 4-6 chicken tenders, depending on size, diced
  • 1/4 cup canned sliced mushrooms, drained (we use Giorgio)
  • 1/2 cup dry, julienned sun dried tomatoes (thoroughly rinsed if packed in oil)*
  • 1 15-oz. can artichoke hearts, drained, then quartered  
  • 1 tsp. Italian seasoning
  • 2 cloves minced fresh garlic (could use jarred garlic, but we prefer fresh)
  • 3 T. butter

Ingredients for Sauce:

  • 1 15-oz. jar roasted garlic Alfredo sauce (We use Classico)
  • 1 ½  cups finely shredded parmesan cheese
  • ⅓ cup milk
  • ¼ to ¾ tsp. of cayenne pepper, aka “red pepper” (depending on heat preference)
  • 8 oz. farfalle (bowtie pasta) — half the box of Barilla that we usually use
  • 3-4 sliced green onions

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*The Bella Sun Luci sun-dried tomatoes pictured here are strongly recommended…far superior to those packed in oil both in terms of mess and flavor as far as we’re concerned, but if you’ve found a favorite that’s in oil, that’ll do too!  We normally do fresh garlic, but this is the jarred brand we use if the pantry is lacking the fresh variety.  If you’ve never bought fresh garlic, it keeps much longer than you’d think.

Instructions:

Prepare farfalle per box instructions.

In a small pot, put all sauce ingredients on low heat, stir occasionally while preparing chicken portion (be sure not to let it stick).  

In a large skillet heat butter and garlic on low. Add chicken and Italian seasoning. Increase heat to medium. When chicken begins to brown, add mushrooms, artichokes, and sun-dried tomatoes, heat on medium high for two to three minutes. Add sauce. Simmer for 2-3 minutes stirring occasionally.

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At this point, it’s hard not to just eat this as is, but it’s worth the wait to put it all together.

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Serve over farfalle; top with green onions.  I like to add a little more ground cayenne pepper too, both for a touch of color and, of course, some spice.