Pumpkin Pasta

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

Smoked salt


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


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.


Maple & Chipotle Doctored Sausage

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.


Chicken Club Pasta Salad

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

Easy Salisbury Steak


This was super easy and tasted pretty darn good. I served it with mashed cauliflower and spicy butternut.  If I haven’t put that recipe up yet I’ll need to. It’s another good one.

Easy Salisbury Steak

1 egg

1/3 c. finely diced onion

½ c. Panko

½ tsp black pepper

Smoked salt, to taste

Dash garlic powder

1 lb ground beef, 95% fat free

1 envelope onion soup mix

1 ½ c. water

In a large bowl, combine egg, onion, Panko, black pepper, salt, garlic powder and ground beef. Form into 5 patties. Cook patties in a large skillet until done. Remove from skillet and add onion mix and water; bring to a boil. Add patties and coat with onion mixture.

Yield: 5 servings.


Creamy Chicken Artichoke Pasta


This came together quickly and it was delicious!

Creamy Chicken Artichoke Pasta

1/3 c. diced onion

2 c. diced cooked chicken breast

Salt and pepper, to taste

½ tsp garlic powder

1 c. fat free chicken broth

1 c. water

½ c. fat free half and half

1 tsp chicken bouillon

6 oz Smart Taste spaghetti

1 oz veggie cream cheese

¼ c. grated Parmesan cheese

2 Laughing Cow Asiago cheese wedges

15 oz can quartered artichoke hearts, drained

4 oz fresh baby spinach, chopped or torn

Spray large skillet with cooking spray. Saute’ onion and add chicken, salt, pepper, and garlic powder. Add broth, water, half and half, bouillon and spaghetti. Bring to a boil and cover; reduce heat and simmer until pasta is done. Add cheeses, artichokes, and spinach.

Yield: 4 servings. Per serving 462 Calories; 12g Fat (23.0% calories from fat); 43g Protein; 48g Carbohydrate; 11g Dietary Fiber; 92mg Cholesterol; 478mg Sodium.


Spicy Black Bean Patties

The original recipe called for sweet potato but I opted to use butternut squash as it is currently zero WW points. I encourage you to play with the spices to flavor as you like.


Spicy Black Bean Patties
1/3 c. diced onion
dash garlic powder
1/4 c. diced tamed jalapeno (or use the real deal, to taste)
1 tsp cumin
1 tsp smoked paprika
salt and pepper, to taste
2 c. diced butternut squash, cooked and softened
48 oz can black beans, rinsed and drained
1 egg
1/2 c. panko

Combine all ingredients together in a large bowl; mix well.  Place large spoonfuls in to large skillet sprayed with cooking spray. Smash balls into patties and lightly brown on each side.

Yield: 8-9 patties.