.miss amy's bites.

eatallthethings:

18 amazing snacks that you can make in a cup in the microwavevia hershyscorner

(Source: suarts)

tallgirltales:

Slow Cooker (Skinny) Cheesy Spaghetti
Last night I made this recipe for my TV/nail polish night with a friend of mine, and we both thought it turned out great! Both she and I thought that it tasted like it should be bad for us…but thankfully it wasn’t! I made a few substitutions which I’ll indicate below:
Ingredients
1 lb lean ground turkey* sausage (see recipe below) {I used 96% lean beef}
1 (24 ounce) jar spaghetti sauce (no sugar added)
8 ounces* (uncooked) 100% whole wheat spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture {I used spaghetti squash, and then only added about 2 ounces of whole wheat spaghetti noodles—please note that it tastes great with the spaghetti squash, but the consistency isn’t quite as “noodley” like the image above}
1 cup low fat cottage cheese
1 cup skim mozzarella cheese, shredded
1 cup low fat ricotta cheese {used fat free, because that’s all I could find at the store}
1 teaspoon dried oregano
Kosher or sea Salt to taste
1/2 tsp ground black pepper
TURKEY SAUSAGE INGREDIENTS:
1 lb lean ground turkey or chicken {or ground beef or bison}
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 tsp dried sage
1/4 tsp cayenne pepper
1 tsp dried oregano
Directions
Add all the sausage ingredients a large mixing bowl and mix thoroughly. Cook ground turkey sausage in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat. Drain, discard any fat and set aside. Combine meat with marinara and broken spaghetti pieces.
{Note: I did the above part the night before and refrigerated it in a bowl}
In a medium bowl combine cooked turkey sausage with the remaining ingredients, add to slow cooker. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly.
Serve and sprinkle with parmesan if desired.
Data using turkey sausage: Calories: 256 | Previous Points: 6 | Points Plus: 7 | Total Fat: 12 g | Saturated Fat: 6 g | Cholesterol: 52 mg | Sodium: 542 mg | Carbohydrates: 13 g | Sugars: 6 Fiber: 2 g | Protein: 24 g

tallgirltales:

Slow Cooker (Skinny) Cheesy Spaghetti

Last night I made this recipe for my TV/nail polish night with a friend of mine, and we both thought it turned out great! Both she and I thought that it tasted like it should be bad for us…but thankfully it wasn’t! I made a few substitutions which I’ll indicate below:

Ingredients

  • 1 lb lean ground turkey* sausage (see recipe below) {I used 96% lean beef}
  • 1 (24 ounce) jar spaghetti sauce (no sugar added)
  • 8 ounces* (uncooked) 100% whole wheat spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture {I used spaghetti squash, and then only added about 2 ounces of whole wheat spaghetti noodles—please note that it tastes great with the spaghetti squash, but the consistency isn’t quite as “noodley” like the image above}
  • 1 cup low fat cottage cheese
  • 1 cup skim mozzarella cheese, shredded
  • 1 cup low fat ricotta cheese {used fat free, because that’s all I could find at the store}
  • 1 teaspoon dried oregano
  • Kosher or sea Salt to taste
  • 1/2 tsp ground black pepper

TURKEY SAUSAGE INGREDIENTS:

  • 1 lb lean ground turkey or chicken {or ground beef or bison}
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried sage
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano

Directions

Add all the sausage ingredients a large mixing bowl and mix thoroughly. Cook ground turkey sausage in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat. Drain, discard any fat and set aside. Combine meat with marinara and broken spaghetti pieces.

{Note: I did the above part the night before and refrigerated it in a bowl}

In a medium bowl combine cooked turkey sausage with the remaining ingredients, add to slow cooker. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly.

Serve and sprinkle with parmesan if desired.

Data using turkey sausage: Calories: 256 | Previous Points: 6 | Points Plus: 7 | Total Fat: 12 g | Saturated Fat: 6 g | Cholesterol: 52 mg | Sodium: 542 mg | Carbohydrates: 13 g | Sugars: 6 Fiber: 2 g | Protein: 24 g

[unabashedly uncorked: your daily dose of EPH]: clean eating: slow cooker southwest two bean chicken

champagnetoasts:

I’m pulling a long day at the office today- and rather than have Blake whip up a batch of scrambled eggs for dinner tonight

[although he does make the best eggs, y’all]

I decided to be a good wife and plan ahead. I’d call myself a clever little Girl Scout, but I never made it past the Brownie…

prettygirlfood:

Creamy Caprese Pasta
1 pound whole wheat pasta (noodles such as penne work best)
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes (I cut some in half and left some whole)
1 bunch of fresh basil leaves
Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.
While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.
Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.
serves 4-6

prettygirlfood:

Creamy Caprese Pasta

  • 1 pound whole wheat pasta (noodles such as penne work best)
  • 1 cup of your favorite pasta/tomato sauce
  • 1/3 cup heavy cream or half and half
  • 1/3 cup freshly grated parmesan cheese + more for garnish
  • 4 ounces fresh mozzarella, cut into cubes
  • 1 pint of grape tomatoes (I cut some in half and left some whole)
  • 1 bunch of fresh basil leaves

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.

serves 4-6

Cheesy Potato Soup

(photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr)

Easy to make cheesy potato soup from Cooking Light

Chicken and Broccoli Noodle Casserole

thatluciegirl:

Chocolate Chip Oatmeal Cupcakes with Cinnamon Sugared Chip Frosting
prettygirlfood:

Baked Macaroni and Cheese
1 recipe Toasted Bread Crumb Topping (follows)
salt
1 pound pasta shapes
6 Tbs unsalted butter
2 medium garlic cloves, minced
1 tsp dry mustard
1/4 tsp cayenne pepper
6 Tbs all-purpose flour
2 1/4 cups low-sodium chicken or vegetable broth
3 1/2 cups milk (low-fat is fine)
1 pound colby jack cheese, shredded (about 4 cups)
8 oz extra-sharp cheddar, shredded (about 2 cups)
ground black pepper
Preheat the oven to 400 degrees.Bring water to a boil in a large dutch oven set over high heat.  Add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes.  Drain the pasta and leave in the colander.Wipe the pot dry, and add the butter, and set it over medium heat until melted.  Stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds.  Stir in the flour, and cook, stirring constantly, until golden, about 1 minute.  Slowly whisk in the chicken broth and milk, and bring to a simmer.  Whisking often, cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes.  Remove from heat and stir in the cheeses until completely melted.  Season with salt and pepper to taste.Stir the drained pasta into the cheese sauce, breaking up any clumps, until well combined.  Pour into a lightly greased 9x13 inch baking dish and sprinkle with crumb topping.
Bake uncovered, until the sauce is bubbling and the crumbs are crisp, 25-35 minutes. To store and serve later:  Wrap the dish tightly with foil, and refrigerate for up to 2 days.  To serve, bake in a 400 degree oven until the filling is hot throughout, about 40-45 minutes.  Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.Bread Crumb Topping
4 slices white sandwich bread, quartered
2 Tbs unsalted butter, melted
2 Tbs minced fresh parsley
salt and pepper
Preheat the oven to 300 degrees. Pulse the bread and butter in a food processor to coarse crumbs, about 6 pulses.  Spread the crumbs out over a rimmed baking sheet.  Bake, stirring occasionally, until golden and dry, 20-30 minutes.  Let the crumbs cool, then toss with parsley and season with salt and pepper to taste.

prettygirlfood:

Baked Macaroni and Cheese

  • 1 recipe Toasted Bread Crumb Topping (follows)
  • salt
  • 1 pound pasta shapes
  • 6 Tbs unsalted butter
  • 2 medium garlic cloves, minced
  • 1 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 6 Tbs all-purpose flour
  • 2 1/4 cups low-sodium chicken or vegetable broth
  • 3 1/2 cups milk (low-fat is fine)
  • 1 pound colby jack cheese, shredded (about 4 cups)
  • 8 oz extra-sharp cheddar, shredded (about 2 cups)
  • ground black pepper

Preheat the oven to 400 degrees.

Bring water to a boil in a large dutch oven set over high heat.  Add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes.  Drain the pasta and leave in the colander.

Wipe the pot dry, and add the butter, and set it over medium heat until melted.  Stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds.  Stir in the flour, and cook, stirring constantly, until golden, about 1 minute.  Slowly whisk in the chicken broth and milk, and bring to a simmer.  Whisking often, cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes.  Remove from heat and stir in the cheeses until completely melted.  Season with salt and pepper to taste.

Stir the drained pasta into the cheese sauce, breaking up any clumps, until well combined.  Pour into a lightly greased 9x13 inch baking dish and sprinkle with crumb topping.


Bake uncovered, until the sauce is bubbling and the crumbs are crisp, 25-35 minutes. 


To store and serve later:  Wrap the dish tightly with foil, and refrigerate for up to 2 days.  To serve, bake in a 400 degree oven until the filling is hot throughout, about 40-45 minutes.  Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.


Bread Crumb Topping

  • 4 slices white sandwich bread, quartered
  • 2 Tbs unsalted butter, melted
  • 2 Tbs minced fresh parsley
  • salt and pepper

Preheat the oven to 300 degrees. 

Pulse the bread and butter in a food processor to coarse crumbs, about 6 pulses.  Spread the crumbs out over a rimmed baking sheet.  Bake, stirring occasionally, until golden and dry, 20-30 minutes.  Let the crumbs cool, then toss with parsley and season with salt and pepper to taste.

(Source: pink-parsley.com)

prettygirlfood:

Orzo-Stuffed Peppers
Serves 4-6
1 (28-oz) can whole Italian tomatoes
1 tablespoon dried oregano
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth (or vegetable broth for a vegetarian dish)
1 cup orzo
6 sweet bell peppers (red or yellow)
1/4 cup chopped basil
Preheat oven to 400 degrees.Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers. Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 3 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth. Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with non-stick foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.

prettygirlfood:

Orzo-Stuffed Peppers

Serves 4-6

  • 1 (28-oz) can whole Italian tomatoes
  • 1 tablespoon dried oregano
  • 1/2 cup grated Parmesan
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian dish)
  • 1 cup orzo
  • 6 sweet bell peppers (red or yellow)
  • 1/4 cup chopped basil

Preheat oven to 400 degrees.

Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers. Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 3 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth. Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with non-stick foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.