Cooking with Tse
Whole Wheat Pasta With Roasted Tomato Sauce
Get your antioxidants–and a ton of flavor–with this delicious, easy-to-prepare pasta dish.
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Duration : 0:6:8
http://www.YourWeightLossMentor.com
How to prepare and cook Healthy Recipes: Whole Wheat Pasta, Chicken Breast, and Vegetables..
6 boneless, skinless, chicken breast
1 pound whole wheat penne pasta
1 medium onion chopped
2 cups mushroom sliced
2 cups broccoli florets
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
2 table spoons chopped garlic
1 table spoon dried basil or fresh
1 table spoon Italian seasoning
2 table spoons olive oil
Complete Recipe & Instructions at:
http://YourWeightLossMentor.com
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Juan Montalvo
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Duration : 0:2:38
Easy to make, store, and eat on the run.
2oz of pasta = 41g carbs
4oz turkey = 27g protein
(pre-cooked)
Adjust accordingly to dietary needs.
Duration : 0:1:49
Camilla Saulsbury demostrates a quick, easy, and incredibly delicious recipe for pasta puttanesca that comes together in 15 minutes, start to finish.
It’s also very frugal, made with readily available ingredients straight from your pantry.
For the complete recipe, visit Camilla’s website, www.enlightenedcooking.blogspot.com, posting for 9.23.08.
Duration : 0:7:16
It’s a classic northern italian dish made with whole wheat pasta, potatoes, spinach, and cheese.
1 pound whole wheat spaghetti (no substitutions, it won’t work)
12 ounces (approximately) altogether of two or three types of hard cheese, at least one of which must be extra sharp (Canadian cheddar and Monterey Jack works quite well)
1 head of bok choi
3 medium sized potatoes.
Pine nuts (raw)
12 ounces (three sticks) of unsalted butter
3/4 of a bulb of garlic (at least 10 cloves), peeled and chipped into slices
Boil the [pizzoccheri or whole wheat] spaghetti in salted water (plus a little olive oil to prevent sticking) for 20 minutes. Peel and dice the potatoes into small cubes and boil for 20 minutes in unsalted water. Strip off the green leafy bits from 3 or 4 leaves of the bok choi, cut the stems into 1" pieces and blanch in boiling water for one minute. Grate the cheese.
Make several layers of pasta, cheese, pine nuts, bok choi and potatoes in an 8" square dish (ovenproof). When finished, work all the layers together with your fingers. Add a little more grated cheese and pine nuts to the top. You can’t use too much cheese (or garlic, or pine nuts) but you can certainly use too little in this recipe, so err on the side of generosity.
Put the dish into the oven and bake at 350 degrees until the cheese is completely melted and the topmost strands of pasta are crisping up. In the meantime, melt the butter (again, you can’t use too much, but you can use too little; you need a lot of butter for pizzoccheri) and fry the garlic chips in it until both they and the butter are browned. Remove the dish from the oven, tip the butter over the mixture and serve immediately. Serve in wide pasta bowls, making sure that you spoon some of the butter over each serving from the bottom of the dish.
I want to help my family eat healthier this month so I would like some healthy recipes, Especially dinner. I’m 13 but I love to cook and bake, but it can’t be anything extremely difficult. I liek to use whole wheat pastas and rice and my family is not picky at all. I can’t buy good fish where I live and I can’t really get whole wheat flour if you suggest that either. Thanks! 
We can eat meat, vegeterian food sometimes, just no tofu or something like that lol 
I actually want to make something with chicken breasts one night because we have them so any recipes with those would be good
Way to go helping out like this.
I would suggest lots of green salads. You can buy the stuff already chopped even. Or just ask Mom to pick up lots of different fresh veggies and mix and match them each night. You can make simple salad dressings with olive oil and balsamic vinegar, or buy light or fat free dressings to make them healthier.
You can make salad as a meal…add grilled chicken, fajita steak, taco meat, lean bacon, tuna…some other stuff that is really good on salad include sunflower nuts, sesame seeds, chow mein noodles.
You can also use homemade or bottled healthier salad dressings to marinate meat and to splash on pasta instead of alfredo sauce.
My fav meat, and it’s super healthy and cheap…is ground turkey. It works for any recipe that calls for hamburger, so it’s pretty easy to work with.
You can make healthier baked goods with things like quick bread (banana and zucchini, pumpkin, etc.) and oatmeal cookies, apple cake, and fruit desserts. If you want to cut the fat in chocolate cake and brownie mixes, use choc syrup instead of oil. You can also substitute applesauce for oil if the taste suits the recipe.
Removing about half the yolks from your scrambled eggs help cut cholesterol…to do this, crack it clean, then hold it up in the air and tip the contents back and forth from one half of the shell to the other. The white will ooze out of the shell, the yolk will stay put. Use yolks of half your eggs to keep the pretty color and no one will miss the other half.
The best way to prepare cooked veg is to steam them. It’s easy in the microwave, just add a couple tablespoons of water to the bowl and cover with saran wrap.
Go with your mom to the store and browse around in the spices and herbs. You will find a lot of different stuff that helps cut salt and oil without giving up flavor. With some research and experimenting, you will learn how to use them, and what goes with what.
I want to use quinoa elbow macaroni as the pasta. If you are not familiar with quinoa pasta, it is gluten-free and made with the ancient grain quinoa. It has kind of a nutty, rich taste but not as cardboard-like as whole grain/whole wheat pasta. I also want it meatless, but eggs/dairy is fine. Oh, and the recipe doesn’t have to be gluten free I just prefer quinoa to whole wheat.
INGREDIENTS
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
1/2 cup part-skim ricotta cheese
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray or butter, to grease baking pan
DIRECTIONS
1.Preheat oven to 375°F. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat.
2.Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
3.Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
4.Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray or coat with butter. Transfer noodle mixture to dish.
5.In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
6.Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.
I have green bell peppers, broccoli, summer squash, sugar snap peas, & other good for you vegetables =). What’s some good recipes that call for stuff like that. I’m looking for something with like whole wheat pasta or brown rice, but im open for any suggestions. Also just because I dont have the veggie listed above, doesn’t mean that i can’t go buy it. Thanks!
Choose Your Own Stir Fry
2 tbsp. vegetable oil, divided
3/4 lb. meat or alternate (choose one or more)
1 medium onion, chopped
1 clove garlic, minced
1 tsp. grated fresh ginger root
4 cups vegetable possibilities (choose at least three)
1/2 cup chicken, beef or vegetable broth
2 tbsp. soy sauce
2 tsp. cornstarch
1/2 cup extra bonus ingredient (choose one), optional
Meat or alternate:
Boneless, skinless chicken, cut into strips
Boneless beef stir-fry strips (flank steak, sirloin, top round)
Boneless pork, cut into strips
Raw peeled shrimp
Firm tofu, cut into cubes
Vegetable possibilities:
Green or red peppers, cut into strips
Carrots, thinly sliced
Broccoli, broken into florets (stems sliced)
Zucchini, sliced
Mushrooms, sliced
Cabbage (regular or Chinese), sliced
Bean sprouts, rinsed
Celery, sliced
Snow peas, cut in half
Extra bonus ingredients:
Peanuts, coarsely chopped
Cashews, whole
Sesame seeds, toasted (don’t use more than 1 tbsp.)
Crispy Chinese noodles
****Serve over rice or noodles *****
Cooking Instructions
Before you start cooking, arrange all your ingredients in bowls or on plates so that they’re ready to use. Once you begin cooking, it will all go very quickly; you won’t have time to chop or cut anything.
In a very large skillet or wok, heat 1 tbsp. (15 mL) of the vegetable oil over high heat. Add your meat choice and stir-fry for 3 or 4 minutes until just cooked through. The amount of time will depend a little on what you’re cooking. Remove to a bowl (but don’t use the bowl in which you had the raw meat unless you’ve washed it first).
Add remaining 1 tbsp. (15 mL) oil to the pan. Throw in onion, garlic and ginger and cook, stirring, for about 1 minute. Now begin to add the vegetable possibilities to the pan, beginning with the ones that take the longest to cook (carrots, broccoli stems, etc.) and ending with the ones that cook most quickly (bean sprouts, snow peas). Cook, stirring and tossing for about 2 minutes, then pour in the broth, cover the pan with a lid and let everything steam for 2 or 3 minutes.
In a small bowl, stir together soy sauce and cornstarch.
When the vegetables are tender but still quite crisp, return the meat (or whatever) to the pan, stir and add the soy sauce mixture. Continue to stir-fry for 1 or 2 minutes or until the sauce is thickened and glossy. Transfer to a serving bowl and sprinkle the top with the extra bonus ingredient, if you’re using one.
Serve immediately with hot cooked rice or noodles.
I would like a multi-grain recipe for pasta. Something you have already made and tasted. I don’t like the whole wheat taste, unless it is mixed.
At the risk of sounding like a complete egomaniac, I have a video guide for this on my pasta site. Maybe it’ll be useful (there’s also a written picture and text version if you prefer).
Try the link below. Hope you get through it okay - just message me if not.
Enjoy!
i am trying to eat healty and spend little money so i want to start making food and bringing it to work…i bought whole wheat pasta and boneless chicken breasts. i want to make like a chicken pasta but i dont know what kind of sauce i should use? maybe an alfredo sauce? anyone know a low fat recipe for that?
My favorite is to grill the chicken, then slice.. I cook pasta, then sautee some fresh garlic, scallions, and whatever else I can find in fridge in olive oil. Once garlic starts to brown I add chicken strips and the cooked pasta to the pan and toss to coat everything. Then into my tupperware and chill…it a great chilled pasta dish or cabe heated as well. Low in fat, and healthy. Easy to do and transport. Hope this helps…
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