Pasta with Creamy Tomato Sauce (Healthier Version)

Sometimes comfort food just calls me.

A lot of time that food is laden with high calories and carbs.  So what to do when you made a resolution to eat healthy or lose weight and you are only 1 month in and already wanting to throw it out the window?

Try this wonderful creamy pasta sauce.  It's a healthier version since it doesn't use any cream!  Using evaporated milk with a little added cornstarch gives it the texture and richness of cream, without all the fat.  Love that!

This sauce is so easy to throw together that you can easily make it during the week to feed the whole family. To help control the carbs, use a high fiber spaghetti such as Barilla Plus, which tastes great.  Trust me, everyone will love it, and no one will miss the calories.

Enjoy!



Pasta with Creamy Tomato Sauce (Healthier Version)

serves 4

2 Tablespoons olive oil
1/2 medium onion, small dice
2 cloves garlic, minced1 28-oz. can crushed tomatoes 
Pinch of chili flakes
1 tsp Italian herbs
Kosher Salt
1 cup low fat evaporated milk
1/4 tsp cornstarch
1 pound Thin Spaghetti or other pasta(I used Barilla Plus)
grated Parmesan

To a large skillet over medium heat add the olive oil and diced onion.  Cook about 7 minutes until transparent.  Add the garlic and cook another 30 seconds.  Add the crushed tomatoes, chili flakes, Italian herbs, and salt (to taste) stirring to combine.  Bring the pasta sauce to a low boil and cook about 15 minutes.

Meanwhile cook pasta according to package directions, to al dente.  Drain and set aside.  Turn the heat to low under the skillet.  In a measuring cup add evaporated milk and whisk in the cornstarch.  Add to the sauce and stir to combine.  Add cooked pasta to the skillet and toss to coat.  

Divide pasta among four plates and top with grated Parmesan cheese.  Serve immediately.

Game Day Food: All American Bacon Cheeseburger Sliders

To be honest with you, the big game is probably more about the food than the game to me!

I haven't really been keeping up with the games this year, but still enjoy a good party.  Who doesn't?

It gives me an excuse to make some great food and share it with friends.  So we'll be watching the game (and the commercials) this weekend like so many others.

I like to serve a variety of foods that we can nosh on throughout the game.  That usually entails some dips, chips, and veggies.  Stuff that you don't have to cook.  Then during half time I cook up a couple of items like mini pizzas or some perfect All American Bacon Cheeseburger Sliders.

So today I'm sharing with you my recipe for this small version of an American classic.  You can't go wrong with bacon and cheese on a juicy hamburger.  And to create a small version that is so cute...they scream party food!

What's your favorite party food?

Excellent dips to make:

•  Black Bean Salsa
•  Chunky Guacamole
•  Sweet Onion Salsa
•  Kopanisti - Greek Feta Spread

All American Bacon Cheeseburger Sliders

Makes 12 sliders

12 slices of center cut bacon
1 lb ground sirloin
1 tsp garlic powder
1/2 tsp onion powder
1 T. Worcestershire sauce
kosher salt and pepper
6 slices of American cheese
12 slider buns or dinner rolls, split in half
Condiments as desired

In a large skillet cook bacon in batches over medium heat until crisp.  Repeat until all bacon is cooked. Remove bacon to a paper towel lined pan.  Drain most of the grease from the skillet keeping about 2 tablespoons.

Add ground sirloin, garlic powder, onion powder, Worcestershire sauce to a bowl.  Mix gently to distribute the seasoning.  Season with salt and pepper, mix again gently.  Using about 1/4 cup of meat mixture form patties.

Cook patties in the skillet with the bacon fat over medium heat about 3-4 minutes, then flip.  Place a slice of cheese on top of each patty and place a lid over the skillet to help the cheese melt.  Cook about 3 minutes until done.  This may be done in batches as well.

Toast slider buns halves under the broiler on a cookie sheet.  To assemble, put your favorite condiments on top of the bottom bun, top with a patty, add the bacon, criss-crossed, add any additional condiments and top with the top bun.  Serve hot.
 

Honey Lemon Chicken Stir Fry

What a busy week!

My laptop was dying a slow death and I finally decided to wipe it clean and allow MGG to install a different operating system, Ubuntu.  

I was so hesitant to do this cause I've always been a Windows girl and going to a Linux based platform was so opposite, plus I'm possessive of getting rid of things that are familiar.  So, I took the leap and spent most of the week getting used to the new format.  Finding and loading new applications so that I can continue to blog, format pictures etc...  

They say change is good....so far, so good, but we're not quite at the comfortable stage.  So the verdict on this 'change' is still being debated.

Which leads me to today's post.  I had mentioned that I was on an Asian kick lately.  Which is true.  Needing a dinner that was quick to make, yet tasty was a must (since I spent most of my time formatting the laptop).

Stir frys are one of my quick go-to meals.  I love the ease of them.  You can make them simple or complex.  It's your choice.  Using what's on hand is perfect for making this dish.  Just chicken, cashews, some lemon, and honey.  Items I always have on hand.  Mixed together they are outrageous!!

This is a basic recipe that you can tweak and enhance by adding your choice of veggies.  Served over fluffy rice this is a crowd pleaser, and a simple weeknight meal!  Perfect for the Chinese New Year holiday coming up soon and a 1000x better than takeout!

Why not give it a try!  Enjoy!


Try another great takeout recipe:   Teriyaki Beef and Sugar Snap Stir Fry



Honey Lemon Chicken Stir Fry

serves 4

Honey Lemon Chicken Stir Fry


1 Tbls. canola oil
1 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1/3 c cornstarch
kosher salt and pepper
1/3 c roasted cashews
Honey Lemon Sauce (recipe below)
Honey Lemon Chicken Stir Fry

Toppings:  sesame seeds, chopped scallions, minced cilantro (optional)

Honey Lemon Sauce:

3/4 c chicken stock
1/4 c fresh lemon juice
3 Tbls. honey
2 Tbls. cornstarch
zest of 1 lemon
1 tsp ginger (I use this ginger)
1-2 tsp Siracha sauce

Heat canola oil in a large skillet over medium high heat.
 
Place the cornstarch in a flat bowl or plate and roll the chicken pieces in the cornstarch.  

Add chicken to the skillet and cook, stirring often, 6-7 minutes until cooked through and golden brown. Season with kosher salt and pepper.  Meanwhile make the Honey Lemon sauce.  To a small bowl add the chicken stock, lemon juice, honey, cornstarch, zest, ginger, and Siracha sauce.  Whisk until well combined.  Set aside.

Add cashews to the skillet and cook 1 minute until toasted.  Make sure to not burn the nuts!   Add the Honey Lemon Sauce and stir to coat.  Allow to come to a bubble and thicken. 

Serve over fluffy rice and top with any of the optional toppings or not!  Enjoy!