Hubby wasn’t a fan of this even though I added sausage to his.
Penne-Wise Pumpkin Pasta
6 oz penne pasta
14 oz can fat free chicken broth
15 oz pumpkin puree
1/3 c. diced onion
1 tsp garlic powder
1 tsp hot pepper sauce
1 dash cinnamon
1 dash nutmeg
7 leaves of fresh sage, thinly sliced
Grated Parmesan, for the table
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a medium skillet sprayed with cooking spray, over medium heat, cook the onion with garlic. Stir in the chicken broth and pumpkin. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.
Yield: 3 servings.
Greek Chicken Salad
3 c. diced cooked chicken breasts
1 1 /2 c. chopped tomatoes
14 oz can water-packed artichoke hearts, drained & quartered
½ c. crumbled feta cheese
½ c. pitted Greek olives, chopped
1/3 c. dried currants
¼ c. chopped red onion
¼ c. white balsamic vinegar or red wine vinegar
1 ½ tsp lemon juice
1 ½ tsp Dijon mustard
Salt and pepper, to taste
In large bowl, combine chicken, tomatoes, artichoke hearts, feta, olives, currants and onion. In small bowl, combine vinegar, lemon juice, mustard, salt and pepper; pour over salad mixture and toss to combine.
Yield: 6 servings.
This is how you take turkey sausage and make them a delicious breakfast meat.
Maple & Chipotle Doctored Sausage
1 pkg brown and serve turkey sausage links
¼ c. sugar free maple syrup
1 tsp chipotle in adobo, minced
½ tsp garlic powder
¼ tsp onion powder
In a large skillet, cook sausage links. Combine remaining ingredients in small bowl and add to skillet. Cook until sausages are glazed.
This is great for a quick lunch.
Chicken Club Pasta Salad
6 oz Rotini pasta
1/3 c. nonfat plain Greek yogurt
2 TB Ranch dressing powder
3 c. chopped cooked rotisserie chicken
4 slices bacon, cooked & crumbled
1 c. sliced celery
½ c. diced bell pepper
8 oz halved cherry tomatoes
1 avocado, peeled, pitted and chopped
Bring medium pot of water to boil; cook pasta until al dente’. Drain and rinse in cold water. Meanwhile whisk together yogurt and Ranch powder; set aside. In large bowl, add all remaining ingredients. Add dressing and pasta and gently fold in to combine.
Yield: 6 servings. Per serving= 312 Calories; 11g Fat (30.7% calories from fat); 28g Protein; 27g Carbohydrate; 4g Dietary Fiber; 63mg Cholesterol; 160mg Sodium