Lemon Chicken Piccata

If you’ve been following us for a while, you know that each year, we sisters take at least one trip together.  In fact, one of our “when the kids are all older” dreams is that we can travel much more often. We enjoy a little bit of luxury in a nice hotel, and we shop (a lot).  But, we have to admit…and most of who are close to us won’t be surprised to hear…that our favorite thing to do is eat at new places. When we visited Charlotte, NC, a few years ago, we had an amazing chicken recipe that we were still talking about months later.  This is how many of our recipes are born, folks. During a weekend of cooking and blogging, we worked to create this perfect Lemon Chicken Piccata. Don’t let the long list of ingredients fool you. It really is a fairly fool-proof recipe that we hope may also remind you of one of your favorite restaurant meals.  ~Tracy


For Chicken: 
  • 2 T. chicken broth
  • 5 T. freshly squeezed lemon juice
  • 4 garlic cloves, minced
  • 6 boneless, skinless chicken breast halves
  • 3 eggs
  • ¼ tsp. hot pepper sauce (such as Tabasco)
  • 1 c. flour
  • 1 c. shredded Parmesan cheese
  • 1/3 c. fresh parsley, finely chopped
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • dash ground cayenne pepper
  • 3 T. olive oil

For Sauce:

  • 6 T. butter
  • 1 garlic clove, minced
  • ¾ c. chicken broth, divided
  • 8 T. freshly squeezed lemon juice
  • 2 T. capers, drained
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. crushed red pepper
  • 1 tsp. cornstarch
  • angel hair pasta

Flatten each chicken to ¼ inch thickness.   In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.    In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.

Dip each chicken breast in egg mixture then into flour mixture, coating completely.   Place on baking rack to rest for 15 minutes. In a large non-stick skillet, brown chicken breasts on both sides, over medium heat, in several batches, using approximately a tablespoon of olive oil each batch.  Be sure not to crowd the chicken in your pan as this will impact the browning. Remove to baking sheet and keep warm in a 200 degree oven.

For sauce:  Reserve 3 tablespoons of chicken broth in small bowl.  In the same skillet used to cook chicken, melt butter over medium low heat.  Add minced garlic, stir for one minute. Add chicken broth and lemon juice.  Add salt, pepper and crushed red pepper. Bring to low boil. Stir cornstarch into reserved chicken broth.  Pour into sauce mixture, return to a boil. Add capers and stir. Remove from heat.

Top cooked angel hair pasta with one chicken breast.  Drizzle approximately ⅓ c. sauce over each breast and pasta.  Serve immediately.

Lemon Chicken Piccata

Lemon Chicken Piccata

    Ingredients
  • • 2 T. chicken broth
  • • 5 T. freshly squeezed lemon juice
  • • 4 garlic cloves, minced
  • • 6 boneless, skinless chicken breast halves
  • • 3 eggs
  • • ¼ tsp. hot pepper sauce (such as Tabasco)
  • • 1 c. flour
  • • 1 c. shredded Parmesan cheese
  • • 1/3 c. fresh parsley, finely chopped
  • • 1 tsp. salt
  • • ½ tsp. garlic powder
  • • ½ tsp. onion powder
  • • dash ground cayenne pepper
  • • 3 T. olive oil
    For sauce:
  • • 6 T. butter
  • • 1 garlic clove, minced
  • • ¾ c. chicken broth, divided
  • • 8 T. freshly squeezed lemon juice
  • • 2 T. capers, drained
  • • ½ tsp. salt
  • • ¼ tsp. pepper
  • • ½ tsp. crushed red pepper
  • • 1 tsp. cornstarch
  • • angel hair pasta
  1. Flatten each chicken breast to ¼ inch thickness.
  2. In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.
  3. In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.
  4. Dip each chicken breast in egg mixture then into flour mixture, coating completely.
  5. Place on baking rack to rest for 15 minutes.
  6. In a large non-stick skillet, brown chicken breasts on both sides, over medium heat, in several batches, using approximately a tablespoon of olive oil each batch.
  7. Be sure not to crowd the chicken in your pan as this will impact the browning.
  8. Remove to baking sheet and keep warm in a 200 degree oven.
    For sauce:
  1. Reserve 3 tablespoons of chicken broth in small bowl.
  2. In the same skillet used to cook chicken, melt butter over medium low heat.
  3. Add minced garlic, stir for one minute.
  4. Add chicken broth and lemon juice.
  5. Add salt, pepper and crushed red pepper. Bring to low boil.
  6. Stir cornstarch into reserved chicken broth.
  7. Pour into sauce mixture, return to a boil.
  8. Add capers and stir. Remove from heat.
  9. Top cooked angel hair pasta with one chicken breast.
  10. Drizzle approximately ⅓ c. sauce over each breast and pasta. Serve immediately.
https://foursistersdish.com/2019/03/21/lemon-chicken-piccata/

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Taco Pasta Salad

I don’t know about you, but I feel like my family eats a ton of spaghetti and lots of tacos, mostly because they are family friendly, tasty, quick and economical. Personally, I get bored with the same-old, same-old for dinner so I try to mix it up when I can. This dish marries two of our favorites together — tacos and pasta! This would be a great “meatless Monday” dinner or as a side dish. We love it served with grilled chicken as our main course too. One of my boys says we should call it “Paco Salad,” mashing “pasta” and “taco” together.   Whatever you want to call it, it’s delish! ~Kathy

 

Ingredients:

  • 1 lb. orecchiette (ear shaped) or medium shell pasta
  • 1 can (15 oz) can black beans, drained and rinsed
  • 1 c frozen corn, thawed and drained
  • ½ c. (loosely packed) cilantro
  • 1 c. cherry or grape tomatoes, roughly chopped
  • ¼ c. red onion, finely diced
  • 1 jar (15.5 oz) salsa (roughly 1 2/3 c) – I used Tostitos Restaurant Style
  • ¼ c. olive oil
  • 3 T. lime juice
  • 3 T. taco seasoning, dry
  • 2 cloves garlic, minced
  • 1 Hass avocado, ripe but slightly firm, diced
  • 2/3 c. cheddar cheese, diced to about 1/4” cubes (a good ww friendly option is Cabot sharp light cheddar 50% reduced fat)*

Instructions: 

  1. Cook pasta in salted water according to package directions.  Drain, rinse in cool water and set aside to cool. 
  2. In a large bowl, add the pasta, beans, corn, cilantro, onion, tomatoes and salsa.  Mix gently together. 
  3. In a small bowl whisk olive oil, lime juice, garlic and taco seasoning.  Mix well.  Pour over pasta and mix to coat. 
  4. Gently fold in cheese and avocado just before serving. 

WW Freestyle Info.:  Makes 12 one-cup servings at 7 points each.  You could  also add grilled chicken breast for zero ww points if desired! 

Taco Pasta Salad

Taco Pasta Salad

    Ingredients:
  • ~1 lb. orecchiette (ear shaped) or medium shell pasta
  • ~1 can (15 oz) can black beans, drained and rinsed
  • ~1 c frozen corn, thawed and drained
  • ~½ c. (loosely packed) cilantro
  • ~1 c. cherry or grape tomatoes, roughly chopped
  • ~¼ c. red onion, finely diced
  • ~1 jar (15.5 oz) salsa (roughly 1 2/3 c) – I used Tostitos Restaurant Style
  • ~¼ c. olive oil
  • ~3 T. lime juice
  • ~3 T. taco seasoning, dry
  • ~2 cloves garlic, minced
  • ~1 Hass avocado, ripe but slightly firm, diced
  • ~2/3 c. cheddar cheese, diced to about 1/4” cubes (a good ww friendly option is Cabot sharp light cheddar 50% reduced fat)*
  1. Cook pasta in salted water according to package directions. Drain, rinse in cool water and set aside to cool.
  2. In a large bowl, add the pasta, beans, corn, cilantro, onion, tomatoes and salsa. Mix gently together.
  3. In a small bowl whisk olive oil, lime juice, garlic and taco seasoning. Mix well. Pour over pasta and mix to coat.
  4. Gently fold in cheese and avocado just before serving.
  5. Makes 12 one-cup servings. You could add grilled chicken breast for zero ww points if desired!

WW info.: Makes 12 one-cup servings at 7 points each.

https://foursistersdish.com/2019/01/21/taco-pasta-salad/

Artichoke Pesto Chicken Pasta

Pasta is always good for my hungry crew after work, football practice, and a long day of school.  Almost as good as the flavor is the fact that I can make this Pesto Chicken Pasta in less than 30 minutes when I use rotisserie chicken and pre-made pesto sauce.  ~Tracy

ArtichokeChickenPestoPasta

Ingredients:
  • 2 T. butter
  • ½ c. finely chopped white or yellow onion
  • 2 garlic cloves, minced
  • ¼ c. flour
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ c. 1% milk
  • 1 ½ c. chicken broth
  • 3 T. jarred pesto (I like Barilla)
  • half of a 14 oz. can of artichoke hearts packed in water, drained and roughly chopped
  • 1 ½ c. chopped white meat chicken, I use chopped chicken breast from rotisserie chickens
  • 1 lb. pasta, cooked in salted water according to package directions (I used Campanelle pasta)

Instructions: 

  1. Melt butter over medium heat in large, deep skillet.
  2. Add garlic and onion, sauteing for a few minutes until onions begin to become tender.
  3. Add flour, salt, and pepper. Stir to combine with onions and garlic.
  4. Add milk and continue stirring until forms a thick paste with the flour.
  5. Gently stir in the chicken broth until forms a thickening sauce.
  6. Stir in jarred pesto and chopped artichoke hearts.
  7. Add chopped chicken and cooked pasta stirring to combine well.
  8. Serve topped with shredded or sliced parmesan.

WW Freestyle Info.: This recipe makes about 8 one-cup servings. Each serving is 9 points not accounting for parmesan cheese topping.

Artichoke Pesto Chicken Pasta

Artichoke Pesto Chicken Pasta

    Ingredients:
  • ~2 T. butter
  • ~½ c. finely chopped white or yellow onion
  • ~2 garlic cloves, minced
  • ~¼ c. flour
  • ~½ tsp. salt
  • ~½ tsp. black pepper
  • ~½ c. 1% milk
  • ~1 ½ c. chicken broth
  • ~3 T. jarred pesto (I like Barilla)
  • ~half of a 14 oz. can of artichoke hearts packed in water, drained and roughly chopped
  • ~1 ½ c. chopped white meat chicken, I use chopped chicken breast from rotisserie chickens
  • ~1 lb. pasta, cooked in salted water according to package directions (I used Campanelle pasta)
  1. Melt butter over medium heat in large, deep skillet.
  2. Add garlic and onion, sauteing for a few minutes until onions begin to become tender.
  3. Add flour, salt, and pepper. Stir to combine with onions and garlic.
  4. Add milk and continue stirring until forms a thick paste with the flour.
  5. Gently stir in the chicken broth until forms a thickening sauce.
  6. Stir in jarred pesto and chopped artichoke hearts.
  7. Add chopped chicken and cooked pasta stirring to combine well.
  8. Serve topped with shredded or sliced parmesan.

WW Info.: This recipe makes about 8, one-cup servings. Each serving is 9 WW Freestyle points not accounting for parmesan cheese topping.

https://foursistersdish.com/2018/10/04/artichoke-pesto-chicken-pasta/

Super Duper Spaghetti with Beef

We are huge fans of spaghetti at our house; it was (and still is!) always a favorite of both of my picky kids even when they were little…maybe that’s why we started calling it “super duper” — and it stuck!  (As you’ll see it the picture, it literally stuck everywhere too!  Luckily, since it’s been four years since this pic, they’re a bit neater these days!)  At any rate, all the prefab sauces are either way too sweet (yuck!) or just painfully bland – not to mention full of a zillion unnecessary additives and sugars.

My own recipe is almost as fast as opening a jar.  Plus you have to wait for the noodles to cook anyway; may as well take those few minutes to throw together this super flavorful, super healthy, super duper version!  ~Robin

Ingredients:
  • 1 ¼ lb. 95% lean ground beef*
  • 3 cloves of fresh garlic, minced (or 1 ½ tsp. jarred, minced garlic)
  • 14.5 oz. (1 large can) Hunt’s tomatoes, petite diced, undrained
  • 15 oz. (1 large can) Hunt’s diced tomatoes, undrained
  • 12 oz. (2 small cans) Hunt’s tomato paste
  • 6 oz. water (one small tomato paste can-full)
  • 4 tsp. dried oregano
  • ½ tsp. red pepper flakes (optional)
  • 4 tsp. Italian seasoning (I like McCormick’s)
  • 2 -3 tsp. garlic salt, as preferred
  • 1 tsp. garlic powder

Instructions: 

  1. Put your spaghetti noodles on to boil (whatever your favorite brand is; I use Ronzini Healthy Harvest 100% Whole Grain); cook to al dente.
  2. While noodles are boiling, in a large stock pot, brown the ground beef with the minced garlic. Once cooked, drain any excess oil.
  3. In the same pot, add diced tomatoes, petite diced tomatoes, and tomato paste.
  4. Add the 6 oz. of water.
  5. Finally, add all the spices. (Add garlic salt 1 tsp. at a time so that you can measure it to your own taste.)
  6. Simmer for 5-10 minutes until heated throughout and flavors have combined well.
  7. Add the sauce to your al dente pasta and enjoy!

*My package of beef was just a little bigger than usual, but the points are the same and all the other ingredients amounts don’t differ if you use exactly one 1 lb of 95% lean beef instead – I just went ahead and used this much since I had it.

WW Freestyle Info.: This meat sauce is only 2 points per ½ cup serving. Makes 15 servings; freezes very well. (Remember to count the points for your pasta.)

Super Duper Spaghetti with Beef

Super Duper Spaghetti with Beef

    Ingredients:
  • ~1 ¼ lb. 95% lean ground beef*
  • ~ 3 cloves of fresh garlic, minced (or 1 ½ tsp. jarred, minced garlic)
  • ~14.5 oz. (1 large can) Hunt’s tomatoes, petite diced, undrained
  • ~15 oz. (1 large can) Hunt’s diced tomatoes, undrained
  • ~12 oz. (2 small cans) Hunt’s tomato paste
  • ~6 oz. water (one small tomato paste can-full)
  • ~4 tsp. dried oregano
  • ~½ tsp. red pepper flakes (optional)
  • ~4 tsp. Italian seasoning (I like McCormick’s)
  • ~2 -3 tsp. garlic salt, as preferred
  • ~1 tsp. garlic powder
  1. Put your spaghetti noodles on to boil (whatever your favorite brand is; I use Ronzini Healthy Harvest 100% Whole Grain); cook to al dente.
  2. While noodles are boiling, in a large stock pot, brown the ground beef with the minced garlic. Once cooked, drain any excess oil.
  3. In the same pot, add diced tomatoes, petite diced tomatoes, and tomato paste.
  4. Add the 6 oz. of water.
  5. Finally, add all the spices. (Add garlic salt 1 tsp. at a time so that you can measure it to your own taste.)
  6. Simmer for 5-10 minutes until heated throughout and flavors have combined well.
  7. Add the sauce to your al dente pasta and enjoy!

*My package of beef was just a little bigger than usual, but the points are the same and all the other ingredients amounts don’t differ if you use exactly one 1 lb of 95% lean beef instead – I just went ahead and used this much since I had it.

Weight Watchers Info.: This meat sauce is only 2 SmartPoints per ½ cup serving. Makes 15 servings; freezes very well. (Remember to count the points for your pasta.)

https://foursistersdish.com/2018/08/06/super-duper-spaghetti-with-beef/

Chicken Nacho Mac & Cheese

I had this brainstorm at like midnight one night. Because that’s when you have your best recipe ideas…at midnight when the fridge starts calling your name. For the record, I didn’t get up and make this in the middle of the night, but I did grab my phone and add it to my notes for “recipe ideas.” Here’s how my thought process went: ‘What if two of my favorite foods, pasta & nachos, got married and had a baby? What would that be like???!!’ The answer is: AMAZING! I hopped on Pinterest to see if this already exists. Nope! Not that I could find. This is a one-of-a-kind original, people, and it’s everything I imagined. ~Erin

Ingredients:
  • 12 ounces rotini pasta
  • 2 (10 oz. each) cans Mild Ro-tel tomatoes & green chilis, drained
  • 1 (10 oz.) can Campbell’s Healthy Request cheddar soup, undiluted
  • 1 c. Tostitos Salsa Con Queso (found I the chip isle)
  • ¼ c. whole milk
  • 1 ½ tsp. seasoned salt (I used Lawry’s)
  • 1 c. 2% shredded Mexican cheese
  • 2 – 4 T. chopped pickled jalapenos
  • Boneless, skinless chicken breasts (one per person)
  • 1 tsp. of low sodium taco seasoning per chicken breast
  • Nonstick cooking spray

Instructions:

  1. Cook pasta, in salted water, according to instructions, until al dente.
  2. Meanwhile, coat each side of the chicken breasts with ½ tsp. of taco seasoning (1 tsp. per breast) and grill (or cook in a nonstick skillet with cooking spray) until cooked through; set aside.
  3. Drain pasta and immediately add Ro-tel, canned cheddar soup, Tostitos Salsa Con Queso, milk, seasoned salt, and shredded Mexican cheese; stir over low heat until melted and well combined.
  4. Stir in jalapenos to taste. (I used 4 T. and it was pretty spicy – if you are sensitive to heat, leave them out completely.)
  5. Plate your desired serving size of nacho mac & cheese; slice one chicken breast per person and serve on top of the mac & cheese!

WW Freestyle Info.: This mac & cheese recipe makes 12 servings of 5 ounces (about ¾ cup) each.  One serving is 6 points.  Two servings (about 1 ½ cups) comes to 11 points.

Chicken Nacho Mac & Cheese

Chicken Nacho Mac & Cheese

    Ingredients
  • ~ 12 ounces rotini pasta
  • ~ 2 (10 oz. each) cans Mild Ro-tel tomatoes & green chilis, drained
  • ~ 1 (10 oz.) can Campbell’s Healthy Request cheddar soup, undiluted
  • ~ 1 c. Tostitos Salsa Con Queso (found I the chip isle)
  • ~ ¼ c. whole milk
  • ~ 1 ½ tsp. seasoned salt (I used Lawry’s)
  • ~ 1 c. 2% shredded Mexican cheese
  • ~ 2 - 4 T. chopped pickled jalapenos
  • ~ Boneless, skinless chicken breasts (one per person)
  • ~ 1 tsp. of low sodium taco seasoning per chicken breast
  • Nonstick cooking spray
  1. Cook pasta, in salted water, according to instructions, until al dente.
  2. Meanwhile, coat each side of the chicken breasts with ½ tsp. of taco seasoning (1 tsp. per breast) and grill (or cook in a nonstick skillet with cooking spray) until cooked through; set aside.
  3. Drain pasta and immediately add Ro-tel, canned cheddar soup, Tostitos Salsa Con Queso, milk, seasoned salt, and shredded Mexican cheese; stir over low heat until melted and well combined.
  4. Stir in jalapenos to taste. (I used 4 T. and it was pretty spicy – if you are sensitive to heat, leave them out completely.)
  5. Plate your desired serving size of nacho mac & cheese; slice one chicken breast per person and serve on top of the mac & cheese!

Weight Watchers info.: This mac & cheese recipe makes 12 servings of 5 ounces (about ¾ cup) each. Each serving is 6 SmartPoints. 2 servings (about 1 ½ cups) comes to 11 SmartPoints. (Crazy Weight Watchers recipe builder math 🙂 One chicken breast, including the 1 tsp. taco seasoning, is zero SmartPoints on Freestyle.

https://foursistersdish.com/2018/07/12/chicken-nacho-mac-cheese/

Italian Turkey Sausage & Pepper Pasta

I’ve been making this for years…since before we had kids. In fact, when we were first married, we lived near a Johnny Carino’s Italian restaurant and went there often. My husband always ordered a “Skilletini” which is a tomato based pasta dish served with peppers, onions, & sausage, much like this one. Maybe that’s why we love this so much. It reminds us of our newly-wed date nights. It was a favorite then and it’s a favorite now in our own home. ~Erin

italiansausagepastaLogo

Ingredients:

8 oz. uncooked whole wheat penne pasta

1 ¼ lb. turkey Italian sausage (5 links)

1 bell pepper of each color: green, red, yellow, and orange; sliced into strips

1 lg. onion, sliced

2-4 cloves garlic, minced (I used 1 T. squeeze garlic)

1 (14.5 oz.) can petite diced tomatoes, undrained

1 (15 oz.) can tomato sauce

1 T. Italian seasoning

1 tsp. salt

3 T. of pasta water (reserved before draining cooked pasta)

1 T. olive oil

Parmesan cheese for serving, optional (not included in WW points calculations)

Crushed red pepper flakes for serving, optional

Instructions:

Cook pasta in salted water according to package directions; reserve 3 T. of pasta water, drain, & set aside.

Brown sausages in a large skillet over medium-high heat; remove from pan & set aside. You can either leave them whole to cook them, then slice each into four pieces; or you can slice and then cook them. I prefer to slice first and then cook the pieces because they cook faster. Remove from the skillet and set aside.

Cook peppers and onions in olive oil over medium-high heat until they are crisp-tender (about 8 minutes), stirring occasionally.

Add the garlic and cook until fragrant (about a minute).

Add the Italian seasoning, salt, tomatoes, tomato sauce, pasta water, and sliced sausage pieces. Bring to a boil, reduce heat to low and simmer for about 5 minutes.

Add penne pasta and stir to heat through.

Serve with parmesan cheese and crushed red pepper flakes, if desired.

Weight Watchers Info.: This recipe makes 10 servings. Each 8 oz. serving (about 1 ½ c.) is 5 SmartPoints.

Italian Turkey Sausage & Pepper Pasta

Italian Turkey Sausage & Pepper Pasta

    Ingredients:
  • 8 oz. uncooked whole wheat penne pasta
  • 1 ¼ lb. turkey Italian sausage (5 links)
  • 1 bell pepper of each color: green, red, yellow, and orange; sliced into strips
  • 1 lg. onion, sliced
  • 2-4 cloves garlic, minced (I used 1 T. squeeze garlic)
  • 1 (14.5 oz.) can petite diced tomatoes, undrained
  • 1 (15 oz.) can tomato sauce
  • 1 T. Italian seasoning
  • 1 tsp. salt
  • 3 T. of pasta water (reserved before draining cooked pasta)
  • 1 T. olive oil
  • Parmesan cheese for serving, optional (not included in WW points calculations)
  • Crushed red pepper flakes for serving, optional
  1. Cook pasta in salted water according to package directions; reserve 3 T. of pasta water, drain, & set aside.
  2. Brown sausages in a large skillet over medium-high heat; remove from pan & set aside. You can either leave them whole to cook them, then slice each into four pieces; or you can slice and then cook them. I prefer to slice first and then cook the pieces because they cook faster. Remove from the skillet and set aside.
  3. Cook peppers and onions in olive oil over medium-high heat until they are crisp-tender (about 8 minutes), stirring occasionally.
  4. Add the garlic and cook until fragrant (about a minute).
  5. Add the Italian seasoning, salt, tomatoes, tomato sauce, pasta water, and sliced sausage pieces. Bring to a boil, reduce heat to low and simmer for about 5 minutes.
  6. Add penne pasta and stir to heat through.
  7. Serve with parmesan cheese and crushed red pepper flakes, if desired.

WW Freestyle Info.: This recipe makes 10 servings. Each 8 oz. serving (about 1 ½ c.) is 5 points.

https://foursistersdish.com/2018/03/05/italian-sausage-pepper-pasta/

Tuna Noodle Casserole

We were raised Catholic, so growing up in our house meant fish on Fridays during Lent. I can still hear young Tracy groaning, even in my memories. Ha!! She hates all things seafood related. Luckily, I like it. One of my favorite dishes to make on Lenten Fridays is this Tuna Noodle Casserole. It reminds me of a something my mom made when we were kids so, for me, it’s comfort food…creamy and cheesy with a crunchy breadcrumb topping. Yum! And honestly, the albacore tuna in this is so mild, I’m confident that even fish-hating folks like Tracy will like it! I’ll serve it to her next time she visits and report back. 😉  ~Erin

TunaNoodleCasserole_Logo

Ingredients:

12 oz. uncooked egg noodles (I use No Yolks brand.)

3 pouches (2.6 oz. each) low sodium, white albacore tuna (I use Starkist brand.)*

2 cans (10 ½ oz. each) condensed 98% fat free cream of mushroom soup

1 can (10 ½ oz.) condensed cream of celery soup

1 c. fat free shredded cheddar cheese

½ cup chopped green onion (OR desired amount of frozen green peas, thawed)

1 c. panko breadcrumbs

1 Tbsp. extra virgin olive oil

1 tsp. salt

Nonstick cooking spray

Instructions:

Preheat the oven to 375°F.

Cook the egg noodles according to package directions, drain & set aside.

Spray a 9”x13” casserole dish with nonstick cooking spray.

Meanwhile, in a large mixing bowl, combine tuna, soups, cheese, noodles, salt, and green onions; spread mixture evenly in prepared casserole dish.

In a small bowl, mix breadcrumbs together with olive oil; sprinkle evenly over tuna/noodle mixture.

I like to lightly spray the top with a bit more cooking spray, just to make sure it browns well, but that step is optional.

Bake for 25 to 30 minutes, or until brown and bubbly.

Weight Watchers info:  This makes 8 servings at 8 SmartPoints each on Freestyle.

Tuna Noodle Casserole

Tuna Noodle Casserole

    Ingredients:
  • 12 oz. uncooked egg noodles (I use No Yolks brand.)
  • 3 pouches (2.6 oz. each) low sodium, white albacore tuna (I use Starkist brand.)*
  • 2 cans (10 ½ oz. each) condensed 98% fat free cream of mushroom soup
  • 1 can (10 ½ oz.) condensed cream of celery soup
  • 1 c. fat free shredded cheddar cheese
  • ½ cup chopped green onion (OR desired amount of frozen green peas, thawed)
  • 1 c. panko breadcrumbs
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. salt
  • Nonstick cooking spray
  1. Preheat the oven to 375°F.
  2. Cook the egg noodles according to package directions, drain & set aside.
  3. Spray a 9”x13” casserole dish with nonstick cooking spray.
  4. Meanwhile, in a large mixing bowl, combine tuna, soups, cheese, noodles, salt, and green onions; spread mixture evenly in prepared casserole dish.
  5. In a small bowl, mix breadcrumbs together with olive oil; sprinkle evenly over tuna/noodle mixture.
  6. I like to lightly spray the top with a bit more cooking spray, just to make sure it browns well, but that step is optional.
  7. Bake for 25 to 30 minutes, or until brown and bubbly.

WW Freestyle Info: This makes 8 servings at 8 points each.

https://foursistersdish.com/2018/03/01/tuna-noodle-casserole/

Italian Stuffed Shells

This recipe is a hit at our house.  My husband says it’s better than lasagna (one of our favorites)! These are great for dinner at home or would be a crowd pleaser at a pot luck.  Truly, Italian comfort food.  With simple ingredients, you can crank out an impressive dinner for your family. Serve alongside a green salad, and ta-da, dinner is complete!  The mix of cheese….  Come to Mama!   ~Kathy

shell_scoop_logo

Ingredients:              

  • 12 oz. Jumbo pasta shells (make plenty – some will break; you need about 34 for this recipe)
  • ½ lb. 96% lean ground beef
  • 1/3 c. chopped onion
  • 1 c. shredded parmesan cheese (not the powdered type)
  • 1 c. (1% fat) cottage cheese
  • 1 (7.5 oz.) package cream cheese with chive and onion
  • 2 c. low moisture part-skim mozzarella, shredded (reserve ¾ c.)
  • 3 eggs, lightly beaten
  • 2 cloves garlic, minced (or 1 tsp. garlic powder)
  • ¼ tsp Italian seasoning
  • 1 tsp pepper
  • 2 tsp dried parsley
  • 1 (24 oz.) jar reduced fat spaghetti sauce
  • 3 T. water
  • Optional garnishes:  fresh chopped basil or parsley

Instructions:

In large pot, bring salted water to a boil.   Cook pasta just until al dente (about 10 minutes).  Drain, rinse in cold water and turn open side down on paper towels to dry.

While the noodles are cooking, cook ground beef with onion.  Season with salt and pepper.   Drain grease and set aside.

Combine parmesan cheese, cottage cheese, cream cheese and 1¼ c. mozzarella.   Stir in eggs, garlic, Italian seasoning, pepper and parsley.  Stir in ground beef mixture.  Combine well.

In a small bowl, mix together water and ¼ c. spaghetti sauce.   Spread into the bottom of a greased 9×13 pan.

Fill each shell with a heaping tablespoon of cheese mixture.  Set into pan open side up.  Continue filling shells until cheese mixture is gone.   Top with remaining sauce.

Cover loosely with foil and bake in a preheated 375˚ oven for 40 minutes.   Turn oven off, remove foil.  Top with remaining mozzarella cheese.  Leave in oven for an additional 5 minutes.   Remove from oven and allow to sit for 5 minutes before serving.

Top with fresh chopped parsley or basil if desired.

WW Freestyle Info.:  This makes approximately 34 stuffed shells.  A serving of 2 shells is 7 points.  A serving of 3 shells is 11 points.

 

Italian Stuffed Shells

Italian Stuffed Shells

    Ingredients:
  • • 12 oz. Jumbo pasta shells (make plenty – some will break; you need about 34 for this recipe)
  • • ½ lb. 96% lean ground beef
  • • 1/3 c. chopped onion
  • • 1 c. shredded parmesan cheese (not the powdered type)
  • • 1 c. (1% fat) cottage cheese
  • • 1 (7.5 oz.) package cream cheese with chive and onion
  • • 2 c. low moisture part-skim mozzarella, shredded (reserve ¾ c.)
  • • 3 eggs, lightly beaten
  • • 2 cloves garlic, minced (or 1 tsp. garlic powder)
  • • ¼ tsp Italian seasoning
  • • 1 tsp pepper
  • • 2 tsp dried parsley
  • • 1 (24 oz.) jar reduced fat spaghetti sauce
  • • 3 T. water
  • • Optional garnishes: fresh chopped basil or parsley
  1. In large pot, bring salted water to a boil. Cook pasta just until al dente (about 10 minutes). Drain, rinse in cold water and turn open side down on paper towels to dry.
  2. While the noodles are cooking, cook ground beef with onion. Season with salt and pepper. Drain grease and set aside.
  3. Combine parmesan cheese, cottage cheese, cream cheese and 1¼ c. mozzarella. Stir in eggs, garlic, Italian seasoning, pepper and parsley. Stir in ground beef mixture. Combine well.
  4. In a small bowl, mix together water and ¼ c. spaghetti sauce. Spread into the bottom of a greased 9×13” pan.
  5. Fill each shell with a heaping tablespoon of cheese mixture. Set into pan open side up. Continue filling shells until cheese mixture is gone. Top with remaining sauce.
  6. Cover loosely with foil and bake in a preheated 375˚ oven for 40 minutes. Turn oven off, remove foil. Top with remaining mozzarella cheese. Leave in oven for an additional 5 minutes. Remove from oven and allow to sit for 5 minutes before serving.
  7. Top with fresh chopped parsley or basil if desired.

WW Freestyle Info.: This makes approximately 34 stuffed shells. A serving of 2 shells is 7 points. A serving of 3 shells is 11 points.

https://foursistersdish.com/2018/01/08/italian-stuffed-shells/

Creamy Garlic Pasta

Do you like those pasta dishes that come in a box?   This is quick-to-make and sooooo much better!    You will crave this.   You will love this.  You will want to add it to your regular dinner rotation!   It’s a winner in our house.  ~Kathy

IMG_4252

Ingredients:

  • 2 tsp. olive oil
  • 4 garlic cloves, pressed or finely minced
  • 2 T. butter
  • ¼ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. onion powder
  • 3 ½ c. chicken stock
  • ½ lb. linguini noodles
  • 1 cup shredded parmesan cheese (not the powdered stuff)
  • ¾ c. heavy cream
  • 1 T. dried parsley

Instructions:

In a large pot, heat oil over medium heat.

Add the garlic and cook until fragrant.

Add butter and allow to melt.

Add salt, pepper, onion powder and chicken stock.

Increase heat and bring to a boil.

Add pasta and cook until tender and most of the liquid is absorbed, stirring occasionally.

Reduce the heat to medium low, stir in the parmesan, heavy cream and parsley.  Stir until cheese is melted.

Remove from heat and serve immediately.

Creamy Garlic Pasta

Creamy Garlic Pasta

    Ingredients:
  • • 2 tsp. olive oil
  • • 4 garlic cloves, pressed or finely minced
  • • 2 T. butter
  • • ¼ tsp. salt
  • • ½ tsp. pepper
  • • ¼ tsp. onion powder
  • • 3 ½ c. chicken stock
  • • ½ lb. linguini noodles
  • • 1 cup shredded parmesan cheese (not the powdered stuff)
  • • ¾ c. heavy cream
  • • 1 T. dried parsley
  1. In a large pot, heat oil over medium heat.
  2. Add the garlic and cook until fragrant.
  3. Add butter and allow to melt.
  4. Add salt, pepper, onion powder and chicken stock.
  5. Increase heat and bring to a boil.
  6. Add pasta and cook until tender and most of the liquid is absorbed, stirring occasionally.
  7. Reduce the heat to medium low, stir in the parmesan, heavy cream and parsley. Stir until cheese is melted.
  8. Remove from heat and serve immediately.
https://foursistersdish.com/2017/12/29/creamy-garlic-pasta/

Pizza Pasta

PizzaPastaLogo

When my husband I first met, we spent every Tuesday night at the local pizza place with a group of friends.  I got to know him over slices of pizza and pints of beer.  I realized he’s funny, sweet, and maybe worth seeing as more than just a friend.  Pizza is good for getting to know people.

I love pizza in all forms.  This one-skillet Pizza Pasta is all the flavors of pizza in a scoopable form.  What’s not to love?  ͂ Erin

Ingredients:

  • ½ a large red onion, diced
  • 1 green bell pepper, diced
  • 2 c. jarred pizza sauce
  • 8 oz. dry whole wheat rotini pasta
  • 4 oz. mild turkey breakfast sausage
  • 2 oz. pepperoni, chopped in small pieces
  • 1 tsp. garlic salt
  • 1 tsp. Italian seasoning
  • 2 c. water
  • Shredded parmesan cheese & crushed red pepper flakes, for serving

Instructions:

Cook and stir breakfast sausage, onion, and bell pepper in a large skillet until sausage is browned.  Drain sausage mixture on a paper towel-lined plate. Carefully wipe out any excess grease from the skillet. Add pizza sauce, water, rotini pasta, pepperoni, sausage mixture, garlic salt, and Italian seasoning to the skillet. Bring to a boil. Reduce heat to medium and boil until pasta is tender and sauce is reduced (about 12 minutes). Serve sprinkled with parmesan and red pepper flakes.

WW Freestyle Info.:  This makes 6 servings.  A serving is 1 cup (about 7 ounces by weight).  If you use regular pepperoni, each serving is 9 SmartPoints. If you use turkey pepperoni, each serving is 7 SmartPoints. (If serving with parmesan cheese, be sure to add those points.)

Pizza Pasta

Pizza Pasta

    Ingredients:
  • • ½ a large red onion, diced
  • • 1 green bell pepper, diced
  • • 2 c. jarred pizza sauce
  • • 8 oz. dry whole wheat rotini pasta
  • • 4 oz. mild turkey breakfast sausage
  • • 2 oz. pepperoni*, chopped in small pieces
  • • 1 tsp. garlic salt
  • • 1 tsp. Italian seasoning
  • • 2 c. water
  • • Shredded parmesan cheese & crushed red pepper flakes, for serving
  1. Cook and stir breakfast sausage, onion, and bell pepper in a large skillet until sausage is browned. Drain sausage mixture on a paper towel-lined plate. Carefully wipe out any excess grease from the skillet.
  2. Add pizza sauce, water, rotini pasta, pepperoni, sausage mixture, garlic salt, and Italian seasoning to the skillet. Bring to a boil.
  3. Reduce heat to medium and boil until pasta is tender and sauce is reduced (about 12 minutes).
  4. Serve sprinkled with parmesan and red pepper flakes.

WW Freestyle Info.: This makes 6 servings. A serving is 1 cup (about 7 ounces by weight). If you use regular pepperoni, each serving is 9 SmartPoints. If you use turkey pepperoni, each serving is 7 SmartPoints. (If serving with parmesan cheese, be sure to add those points.)

https://foursistersdish.com/2017/10/23/pizza-pasta/