Great Goulash

I made this dish for Ashley's family and they loved it. What an honor it was to have them praise my food in such a way! I was a brand new stay-at-home Mommy at the time and wasn't really big into cooking. To this day, ever so often Ashley calls or emails me wanting this recipe. Maybe her family's interest in my cooking is what sparked my interest in cooking? Although, I must give credit where credit is due. I used to make goulash the way our family does, which is absolutely delicious, but Joe, never leaving well enough alone, concocted this recipe. I have merely given it life.

1 lb hamburger meat
1 small yellow onion, chopped
1 can Italian-seasoned diced tomatoes, drained
Italian seasoning
Garlic salt
Pepper
1 box Penne Rigate pasta
1 package sliced provolone
1 8 oz package shredded mozzarella cheese
*Be creative with the cheese. Sometimes I use sliced mozzarella and shredded Italian blend cheese.

Preheat oven to 350 degrees.

Cook pasta according to directions on box.

Brown meat with onion. While cooking, season meat with garlic salt, pepper and Italian seasoning to your liking. (I have no idea how much I add!)
Once meat is browned, drain off any fat, reduce heat to low and add the tomatoes to the meat. Stir until tomatoes are heated and remove from heat.

Once pasta is cooked, drain and return to pan. Add meat mixture to pasta and mix.

Spread one half into a glass casserole dish and top with sliced cheese. Layer the other half on top, spread, and sprinkle evenly with shredded cheese.

Place in oven just until cheese is melted, any longer and the noodles may get crunchy! Let sit 5 minutes before serving.

I like to serve this dish with a side salad and ciabatta bread. Bon Appetit!

Serves about 8, but we LOVE the leftovers!

Fettuccine with Walnut Sauce

This is a yummy Weight Watchers recipe I just served for dinner tonight and boy was it a success!

makes 4 one cup servings

1/2 cup part-skim ricotta cheese
1/4 cup low-sodium chicken broth
1 tsp lemon zest
6 oz fettuccine
1/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese
2 tbsps finely chopped fresh parsley

1. In a bowl, combine ricotta, broth and lemon zest; mix until smooth.

2. Cook the fettuccine according to package directions; drain and place in a serving bowl. Top with ricotta mixture, then sprinkle with walnuts, Gorgonzola and parsley; toss to coat.

***FYI: 6 points per one-cup serving, 271 cal, 10 g fat, 3 g sat fat

I served it with homemade garlic toast. I used Nature's Own Whitewheat bread which is 0 points per slice! (of course the toppings add points)

Panini with Orzo Salad

Herb Pesto and Mozzarella Panini

1/4 cup toasted pine nuts
3/4 cup fresh basil leaves
1/3 cup chopped fresh chives
1 garlic glove
1 tbs lemon juice
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup grated Parmigiano-Reggiano
Salt and pepper to taste
8 slices country-style bread
8 oz fresh mozzarella, sliced
1 large tomato, sliced


Put pine nuts, basil, chives, garlic, lemon juice and 1/4 cup oil in blender until smooth. Stir in Parmigiano-Reggiano, season with salt and pepper.

Preheat panini press to 400 or medium-high heat. (I don't have a panini press, I have a sandwich iron, so I just used it) Brush one side of each piece of bread with olive oil. Lay slices oiled side down, spread pesto on and top with mozzarella slices and top with tomato slices. Season with salt and pepper and lay remaining bread slices on top, oiled side up.

Cook until toasted and cheese is melted.

Warm Spinach & Orzo Salad
1 lb orzo
1 lb fresh baby spinach
1 lemon
1/4 cup olive oil
salt
pepper
1 chopped tomato
a few thin slices red onion
4 oz crumbled feta (I used reduced fat)
handful of pine nuts or walnuts (I had both, so I added a little of each)

Prepare 1 lb orzo according to the package.
During the last minute of the orzo's cooking, add 1 lb fresh baby spinach. Drain, set aside.
In large bowl, combine juice from one lemon and olive oil.
Whisk in salt and pepper to satisfaction.
Add orzo and spinach mixture, tomatoes, and red onion. Toss to combine.
Stir in feta and nuts. Serve.

(Sorry, I was in a hurry and forgot to take a pic!)