Mushroom Penne with Walnut Pesto

This is my first new post since JANUARY! Needless to say, being pregnant and having a new baby - I wasn't trying many new recipes. I still cooked quite a bit - but it was recipes already posted on my blog.

My mom is here (Will is out of town) and I thought this dish would be perfect. It was so delicious and the homemade pesto was amazing. I love making my own pesto because I don't have to use as much olive oil as the store bought pesto.

Don't miss these other recipes with homemade pesto!
Kale Pesto Stuffed Portobellos with Tomatoes
Spinach & Avocado Stuffed Portobellos
Asparagus-Spinach Pesto Pasta with Blackened Shrimp

For the Pasta
8 oz penne pasta
2 tbsp butter
16 oz fresh sliced mushrooms
¼ c grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping

For the Walnut Pesto
1 c walnuts
1½ c packed greens (spinach, basil, parsley, anything you like - but keep some basil for a more traditional pesto flavor)
½ to ¾ c shredded Parmesan cheese
¼ c olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste



Cook the penne pasta according to package directions. Drain and set aside.

Toast the walnuts in a small sauté pan over low heat with no butter or oil - stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.

Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.

Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Original recipe found here.

Spinach Stuffed Shells with Meat Sauce

Another delicious dish from SkinnyMom. This was perfect for a Sunday meal!

12 oz box jumbo shells pasta
10 oz bag frozen spinach
8 oz part-skim Ricotta cheese
¼ c Parmesan-Reggiano cheese, grated
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 Tbsp low moisture, part-skim, shredded mozzarella cheese
2½ cups Skinny Meat Pasta Sauce (below)

Skinny Meat Pasta Sauce
1 lb lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp minced onion
2 — 6 oz cans tomato paste
8 oz can tomato sauce, no salt added
14.5 oz can basil and oregano diced tomatoes
1 tbsp Italian seasoning
2 fresh basil leaves, snipped small
2 tsp Stevia (or sweetener of your choice)
1 tsp salt
1 tsp garlic powder

Instructions for Meat Sauce:
In a large skillet, brown lean ground beef for 4-5 minutes. Add chopped onion, green pepper, and garlic and continue cooking meat until no longer pink and the onions and peppers start to soften. Next, add tomato paste, tomato sauce, and diced tomatoes to meat and onions. Add in 1/4 cup water and stir sauce. Add garlic powder, Italian seasoning, salt, and Stevia to sauce and stir until well mixed. Add in basil leaves and turn heat down to low. Cover and let simmer for 20-25 minutes, stirring occasionally. 

Instructions for Shells:
Heat oven to 350 degrees. Add pasta shells to boiling water and cook for 8-10 minutes until almost al dente. Drain pasta shells and spread pasta shells onto a sheet of wax paper to dry.

Place spinach in microwave and cook for 5-6 minutes as directed on package. Drain spinach and make sure to remove all of the moisture from spinach until it is dry. In a medium sized bowl, mix spinach, fat-free ricotta cheese, Parmigiano-Reggiano Cheese, salt, garlic powder, and pepper.

Using a 9x13 casserole dish, spoon a small amount of Skinny Spaghetti and Meat Sauce to cover the bottom of dish.

Next, fill pasta shells with spinach mixture by using a spoon to place mixture inside each pasta shell.
Place filled pasta shells face up into casserole dish. Top filled pasta shells with Skinny Spaghetti Meat Sauce and sprinkle reduced-fat Mozzarella cheese on top. Heat pasta shells in oven for 15-20 minutes and serve hot.

Original recipe found here.

Skinny Shrimp Scampi

OMG. So good. So delicious. So easy!! Hard to believe this is a "skinny" version.

• 12 oz whole-wheat pasta noodles (I used linguine)
• 1 tbsp butter (I used 2 tbsp)
• 1 shallot, peeled and thinly sliced
• 4 cloves garlic, minced
• 1 lb raw shrimp, peeled with tails removed and patted dry
• 1 tsp crushed red pepper flakes
• 1 tsp salt
• 1 tsp black pepper
• 1/3 c chicken stock
• 1/3 c white wine
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• toppings: chopped fresh parsley and (optional) freshly-grated Parmesan cheese
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• Cook pasta al dente according to package instructions.
• 
  
• Meanwhile, heat butter in a large saute pan over medium-high heat. Add shallot and garlic and saute for 2 minutes, or until fragrant, stirring occasionally. Add shrimp and immediately season (sprinkle) with crushed red pepper flakes, salt and pepper. Continue sauteing the shrimp with the garlic for about 3-4 minutes, or until pink on both sides and no longer opaque.
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• Add in the chicken stock, wine, lemon juice and lemon zest, and stir to combine. Let the mixture continue cooking for an additional minute to boil down, then remove from heat.
• 
  
• Drain the pasta, and serve topped with the shrimp scampi. Sprinkle with desired toppings.
• 
  
• Original recipe found here.

Creamy Tomato & Spinach Pasta

Will smoked some chicken, and we added it to the pasta. It was awesome! We were both so full after this. I don't cook like this often, but it was Valentine's Day and we were going with a pasta & wine theme. ;)

1 tbsp olive oil
1 small onion
2 cloves garlic1 
(15 oz.) can diced tomatoes (I also used some cherry tomatoes)
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes
pepper to taste
½ tsp salt
2 tbsp tomato paste
2 oz light cream cheese
¼ c grated Parmesan
½ lb penne pasta
½ (9 oz.) bag fresh spinach

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes). Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce. 

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Original recipe found here.

Lemon Orzo Shrimp

Wow! All of the ingredients for this dish can easily be kept on hand. It's easy to throw together and  very tasty!

1 lb medium shrimp, peeled and deveined
salt/pepper, to taste
1 tbsp olive oil
3 cloves garlic, minced
1 onion, diced
1 tsp dried oregano
8 oz orzo pasta
2 c chicken broth
1 can diced tomatoes, drained
1/2 c frozen peas
juice of 1 lemon
1/2 c grated Parmesan cheese

Preheat oven to 400 degrees F. Season shrimp with salt and pepper, to taste; set aside.

Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. 

Move to a 9x11" baking dish, top with Parmesan and bake until shrimp are cooked through, about 12-14 minutes.

Original recipe found here.

Asparagus-Spinach Pesto Pasta with Blackened Shrimp

Oh. My. I barely have the words to describe the deliciousness of this dish. I LOVE making my own pesto because I can control how much olive oil goes into it. This pesto is (obviously) made with asparagus and spinach... two ingredients I don't even usually like. But this is awesome. If you love pasta (seriously, who doesn't?), pesto, and shrimp... this is for you!!!

Pasta Ingredients:
1 lb (16 oz) dried pasta (I used Ronzoni Veggie Pasta)
1 lb raw shrimp, peeled and deveined (I buy frozen shrimp - peeled, deveined & caught in the US!)
2-3 tbsp blackening powder
1/4 c toasted pine nuts
asparagus-spinach pesto (see ingredients below)

Asparagus-Spinach Pesto Ingredients:
1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
3 c baby spinach leaves, loosely packed
4 cloves garlic, peeled
1/2 c grated Parmesan cheese, plus more for topping
1/4 c toasted pine nuts
2 tbsp lemon juice
1/2 tsp salt
1/2 c extra-virgin olive oil (or less)

To Make The Pasta:

Cook the pasta in a large pot of salted water al dente according to package instructions.

Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Spray olive oil in a large saute pan and heat over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.

When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. (I did not need to use this 1/2 c water). Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.

To Make The Pesto:

Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.

Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.

Original recipe found here.

Stir-Fried Chinese Egg Noodles

Cooking Light posted a recipe for Stir-Fried Chinese Egg Noodles. I love anything Chinese and anything noodles, so I knew I couldn't go wrong! Delicious!! You could easily add meat to this and I think broccoli would be yummy too. 

• 8 oz Chinese egg noodles,
• 1 tbsp canola oil
• 1 c sliced cremini mushrooms (I used baby bellas)
• 5 garlic cloves, minced
• 1 bundle green onions, sliced
• 1/4 c lower-sodium soy sauce
• 1 tbsp brown sugar
• 1 1/2 tbsp fresh lime juice
• 1 tbsp dark sesame oil
• 1 tbsp ketchup
• 1 tbsp chili paste
• 2 large eggs
• 2 cups spinach, trimmed

First, combine your sauce ingredients in a bowl: soy sauce, brown sugar, lime juice, sesame oil, ketchup, and chili paste. Set aside.

Go ahead and scramble your eggs in a small skillet, and set aside as well.

1. Boil water for the egg noodles. Cook according to package directions.
2. About the time you put the noodles in to cook (mine only needed 3 min), heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Stir soy sauce mixture into mushroom mixture; bring to a boil.
3. Add noodles to pan; toss to coat. Add eggs;  Remove from heat; stir in spinach. Enjoy!
   
   Original recipe found here.

Skinny Bang Bang Shrimp Pasta

Oh man - SO good! If you love the Bang Bang Shrimp from Bonefish Grill, this is a MUST-MAKE. Another delicious recipe from SkinnyMom!! Mmm.

8 oz angel hair pasta
40 medium raw shrimp (about 1 lb), shelled + deveined
1 tbsp coconut oil
2 tsp cornstarch
1 tbsp paprika
1 tsp salt
½ tsp black pepper
6 tbsp light mayonnaise
¼ c Thai Sweet Chili Sauce
2 tbsp lime juice
2 tsp Sriracha
3 green onions, chopped
red chili flakes to taste, optional

Prepare angel hair pasta according to package directions. Drain and set aside.

Place coconut oil in a skillet or wok and heat on medium-high heat. In a small, shallow bowl, combine cornstarch, paprika, salt and pepper. With your hands, coat shrimp in cornstarch mixture. Place coated shrimp in heated skillet. Keep shrimp moving in skillet for about 3-4 minutes or until shrimp turns to a pink/whiter in color. Set aside.

In a medium-sized bowl, combine light mayonnaise, Thai Sweet Chili Sauce, lime juice, Sriracha, salt and pepper.

Pour over pasta and toss gently. Serve hot in bowls and top with 10 pieces of shrimp, chopped green onions and optional red chili flakes. (Only 350 cal!)

Original recipe found here.

Skinny Slow-Cooker Creamy Italian Chicken

I love SkinnyMom. I have made so many of her recipes and never been disappointed! This is comfort food and it's awesome. The creamy sauce, the delicious noodles, plus some veggies mixed in... what a combination!

1½ lbs boneless, skinless chicken breasts
½ cup water
8 oz reduced-fat cream cheese
12 oz package frozen broccoli

8 oz sliced baby bella mushrooms
10.75 oz can fat-free cream of chicken soup

6 oz package Italian dressing, dry mix

Place chicken in the bottom of your slow cooker. Combine Italian dressing and water. Pour over chicken.
Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is done).

Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker. Mix together soup and cream cheese (I found microwaving the two for a few seconds before stirring makes the mixing a lot easier). Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli and mushrooms into the slow cooker mixture. Add chicken back to the slow cooker and mix well. Turn the slow cooker on HIGH and cook until heated through (about 30 minutes). Serve over pasta or rice!

Original recipe found here.

Slow-Cooker Thai Chicken

DELICIOUS! Instead of using real peanut butter, you use PB2!! Saving a bunch of calories. Obviously easy, being a slow-cooker meal. I have never cooked with boneless, skinless chicken thighs before - but they are delish! The sauce is yummy and we used linguine made from mostly veggies. Definitely a success!! Served with these awesome Baked Vegetable Egg Rolls!

4 tbsp PB2 (or 1/4 cup of peanut butter)

3/4 c light coconut milk

1 tbsp Sriracha

2 tbsp lime juice

1 tbsp low-sodium soy sauce

1 packet of Truvia (or a tbsp of sugar)

2 tbsp grated fresh ginger (I buy the kind in a tube - way easier!)

1 1/2 lbs boneless skinless chicken thighs (about 6 - 8 thighs)

1/3 c chopped peanuts, for topping

4 tbsp chopped cilantro, for topping

Combine 4 tbsp of PB2 with 3/4 cup of light coconut milk in a medium bowl. Stir well to reconstitute the PB2. Then add in 1 tbsp Sriracha, 2 tbsp lime juice, 1 tbsp soy sauce, 1 packet of Truvia, and 2 tbsp of ginger. Stir well to combine.

Pour contents of bowl into your slow cooker and add trimmed chicken thighs, turning to coat. Cook on high for 2 1/2-3 hours or low for  -5ish hours. Cooking times may vary with different slow cookers. 

Serve on top of whole wheat or veggie linguine. If you serve it with linguine, remove the chicken from the slow cooker, and toss the cooked and drained pasta in with the sauce and give it a stir! YUM! (there will be lots of sauce) Top with chopped peanuts and cilantro.

Original recipe found here.

Skinny Mediterranean Pasta Toss

This is awesome!! The recipe actually calls for penne pasta, but we just had elbow macaroni, so that's what we used! You could easily add meat to this - Will and my Dad put some chicken on theirs. YUM!

2 tbsp olive oil
2 small zucchini, sliced
10 small sweet bell peppers, sliced
1 c grape or cherry tomatoes, halved (or a can of diced tomatoes)
1/2 yellow onion, diced
1 tsp minced garlic
1 tbsp dried Italian herbs
1 tsp salt
1 15 oz artichoke hearts in water, drained and sliced in half
1/4 c sun-dried tomatoes in oil
1/3 c balsamic vinegar
1 1/2 c dry whole wheat penne
1/3 c crumbled fat-free feta cheese

Heat olive oil in large skillet over medium-high heat. Add onions, garlic, zucchini, peppers and cherry tomatoes and saute till tender. While vegetables are cooking, bring pot of water to boil and cook pasta according to package instructions till al dente. Drain (reserve a little of the pasta water) and hold.

When vegetables are tender, add Italian herbs, artichoke hearts and sundried tomatoes. Mix well, then add balsamic vinegar. Allow the vinegar to reduce for a few minutes, stirring often. The balsamic will become sweet and sticky and will coat the vegetables. Add the drained pasta to the vegetable mixture. Toss to coat the pasta, adding hot pasta water if necessary. Serve topped with feta crumbles and cracked black pepper.

Original recipe found here.

Tomato & Spinach Tortellini Soup (WW Recipe)

Perfect for a cold day! This is easy and delicious! Good for you too. :)

12 oz. package cheese Tortellini pasta-dried, frozen, or fresh

3 c chicken broth
2 tbsp tomato paste
1 c water
1-14 oz. can petite diced tomatoes
3 carrots, chopped
1 small onion, diced
2 stalks celery
1 ½ c fresh spinach,chopped
¼ c Parmesan cheese
3 cloves garlic, minced
1 tsp basil
1 tsp oregano
1 tsp rosemary
1 tsp black pepper/salt
1 tbsp olive oil
3/4 c fat-free half-n-half (optional)

Saute olive oil, onions, carrots, and celery in a large saucepan over medium-high heat until onions start to become translucent. Stir in garlic until heated through. Stir in diced tomatoes, tomato paste, broth, water, basil, oregano, rosemary, and black pepper- simmer, stirring occasionally for 5 minutes.

Add in tortellini pasta, spinach and Parmesan cheese (and half-n-half if using)- simmering for an additional 15 minutes, stirring several times during simmer.

Original recipe found here.

Caprese Lasagna Roll Ups

SO DELICIOUS. I've made Lasagna Roll Ups before, but these are CAPRESE Lasagna Roll Ups. Amazing. I know I've mentioned several times how much I love tomatoes in the oven, and I love Caprese anything (See: Caprese Grilled Chicken). I had this recipe pinned on Pinterest for a long time. So glad I finally made it!

8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 c part-skim Ricotta cheese
1 large egg white
1/3 c freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
4-5 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 c chopped fresh basil, plus more for garnish
1 c marinara sauce, recipe follows

Simple Marinara Sauce
1 tbsp extra virgin olive oil
1/4 c finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste


Marinara Sauce
Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling.

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste.

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Put 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Place lasagna roll ups, seam side down in dish. Top each roll up with about 2 tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining shredded mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons.

Original recipe found here.

Skinny Hawaiian Pizza Pasta

I could have eaten the whole pan!! But I didn't, I ate a serving, which is only 300 calories! Yay! This is so yummy. I love that we have lots of leftovers, making this a perfect school year dish. It really does taste like a delicious Hawaiian pizza. While the dish was baking, it definitely smelled like I had a Hawaiian pizza in the oven. Mmmm.

1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 can (15 ounces) tomato sauce
2-3 bay leaves
1 tsp oregano
1 tsp basil
1 tsp Italian seasoning
1 tsp Splenda granulated sweetener (if you don’t use splenda in your food, use whatever sweetener you choose)
3 c uncooked whole wheat pasta spirals
1 can (20 ounces) pineapple chunks, drained
1 c cooked ham (I used sliced and cut it smaller)
1/2 c mini turkey pepperonis
1/2 lb sliced fresh mushrooms
1 tbsp olive oil
1 c reduced fat mozzarella cheese

Preheat oven to 350 degrees. In a large saucepan, sauté the onion, mushrooms, green pepper, and red pepper for 3-4 minutes until tender. Add garlic and cook for 1-2 more minutes, stirring often. Add tomato sauce, basil, oregano, bay leaves, Italian seasoning, and sugar. Bring sauce to a boil and reduce heat. Simmer uncovered for 20 minutes and let sauce thicken. Stir frequently.

While sauce is cooking, cook pasta according to package directions. Drain pasta. Discard bay leaves from sauce. Stir in the pasta, 1/2 cup mozzarella cheese, turkey pepperoni, ham, and pineapple. Transfer pasta to a greased shallow 3 quart baking dish. Top with remaining 1/2 cup mozzarella cheese. Bake for 30 minutes uncovered or until completely heated through. 

Delicious sauce with veggies. Ham/pepperoni not added yet.

 Yum. Combined with meat & pasta sauce mix.

 Sprinkled with cheese!

 And yum.

Original recipe found here.