Ham Linguini Tetrazzini

Ham Linguini Tetrazzini

  • Servings: 8
  • Difficulty: Easy
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This is a feel good recipe that is quick, serves quite a few or has quite a bit left over. This is actually a pretty light version of this recipe. Some of us have to watch how much fat we take in.

Ingredients

  • 1 box of 1lb or 450 gr of catelli linguini
  • 1 onion chopped
  • 2 red bell peppers chopped
  • 3 garlic cloves chopped
  • 2 cups of ham chopped
  • 1 can of condensed cream of mushroom soup (low fat)
  • 1-1/4 cup of skim milk
  • 1/4 cup of coffee cream (10%)
  • 2 tbsp of vegetable oil
  • 1/2 cup of grated low fat sharp cheddar cheese
  • 3 tbsp of parmesan cheese
  • 2 tbsp of flour
  • 1/4 tsp of cayenne pepper (optional)
  • salt and pepper to taste
  • 1 tsp of smoked paprika

Directions

  1. In a large pot, cook pasta as indicated on package.
  2. Once cooked, drain pasta and return pot to stove.
  3. On medium heat, put 1 tbsp of oil in pot. Add onion, garlic and peppers and cook until almost tender approximately 5-7 minutes.
  4. Add the remaining tbsp of oil and add the ham. Stir around for about 3-5 minutes.
  5. Add milk, cream, both cheeses, cayenne and stir well.
  6. Add flour and stir constantly, bringing up the heat. If too thick, add a little milk a tablespoon at a time.
  7. Once at desired consistency (saucy but not too thick), add pasta and stir. Make sure to coat completely.
  8. Sprinkle smoked paprika on top and serve.

Nutrition Per Serving

  • Calories 424
  • Fat 13.9 g
  • Sugar 6.3 g
  • Carbohydrates 55.2 g
  • Protein 20.6 g
  • Fibre 3.3 g

This is a versatile recipe. You don’t have ham or you need to watch your sodium, you can sub for cooked turkey or cooked chicken breast. You can even do it with left over pork chops. You want creamier, and you don’t mind the fat or calories, change to whole milk and heavy cream. I serve this with a nice green salad on the side and it’s a great meal. Remember to have fun and make it your own.

Taco Pasta

Taco Pasta

  • Servings: 8
  • Difficulty: Easy
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I like tacos, I like pasta, I had no tortilla shells or wraps, so I thought, what the heck. How can I go wrong. Here is a quick meal, hearty meal, a fun meal.

Ingredients

  • 1 box of penne 454 g or 1 lb
  • 1 lb of lean ground beef
  • 1 large red onion
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 green pepper
  • 2 branches of celery
  • 1 cup of packed spinach
  • 1 cup of packed torn kale
  • 1 can of diced chili tomatoes (you can use standard but add 1 tbsp of chili powder)
  • 1 envelope of taco mix
  • 1 tbsp of white sugar

Directions

  1. Brown ground beef.
  2. Remove ground beef from pan and set aside. Put in vegetables in fat from beef and cook the veggies until still a little crispy.
  3. Add tomatoes and taco mix and stir until well blended.
  4. Add back the meat. Simmer on low heat.
  5. In another pot, cook pasta as per instructions on the box.
  6. Drain pasta once cooked, put back in pot and add the beef and vegetable mixture. Stir to coat completely.

Nutrition Per Serving

  • Calories 338
  • Fat 7.2 g
  • Sugar 4.3 g
  • Carbohydrates 50.2 g
  • Protein 20 g
  • Fibre 3.5 g

This is a quick meal. It is colourful. Nutritious. And most of all fun. If there are other veggies you’d rather, put them in. You can add jalapeño if you want spicy. You can sprinkle cheese on it if you want more of the taco feel to it. Serve it with a salad and you have a complete meal for 8. Remember have fun and make it your own.

Turkey Lasagna

Turkey Lasagna

  • Servings: 9
  • Difficulty: Easy
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Lasagna is the true definition of comfort food in this house. Like most things, it is also so versatile. I love experimenting with it.

Ingredients

  • 12 cooked lasagna noodles
  • 30 ounces (2-3/4 cup) of béchamel or white sauce (see link), multiple recipe by three for lasagna dish
  • 16 oz of cooked turkey
  • 2 cups of spinach
  • 30 spears of semi cooked asparagus
  • 4 ounces of shredded old cheddar
  • 4 ounces of shredded light mozzarella
  • 1/2 red pepper sliced thinly

Directions

  1. Cook lasagna noodles as required by package and rinse in cold water.
  2. Steam asparagus for approximately 6-8 minutes (until still firm but cooked)
  3. Prepare your white sauce (see recipe link)
  4. Shred your cheeses and mix well.
  5. Chop your turkey into small pieces.
  6. Put a small scoop of white sauce at bottom of lasagna pan.
  7. Place row one of three noodles, cover with 1/2 cup of sauce, add turkey.
  8. Place row two of three noodles, cover with 1/2 cup of sauce, add spinach and 1/3 of the cheese.
  9. Place row three of three noodles, cover with 1/2 cup of sauce, add asparagus.
  10. Place row four of three noodles, cover with remaining sauce, add cheese and spread the red pepper.
  11. Put in preheated oven at 350 for 30 minutes.
  12. If needed, put on broil for a few minutes if cheese needs to brown a little.
  13. Let sit for 5 minutes, cut and serve.

Nutrition Per Serving

  • Calories 371
  • Fat 9.8 g
  • Sugar 2.4 g
  • Carbohydrates 29.4 g
  • Protein 25.8 g
  • Fiber 2.6 g

I love lasagna. I’ve experimented a lot with this comfort food. This version has been a success. It is also quite filling. Serve it with a salad and you have a complete and healthy meal. Remember have fun and make it your own.

Lemon Vegetable Linguini with Salmon

Lemon Vegetable Linguini with Salmon

  • Servings: 6
  • Difficulty: Easy
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A meal that looks good is always a sure way to make mouths water. The prep in this one is what makes the difference. I chop everything ahead of time because once you start cooking all three things cook at the same time. Multitasking is an asset here.

Ingredients bowl 1

  • 1 large onion chopped

Ingredients bowl 2

  • 2 cups cherry tomatoes chopped
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped
  • 1 tsp of sugar
  • Salt and pepper to taste

Ingredients bowl 3

  • 4 cups spinach
  • 2 garlic cloves chopped
  • 2 green onions chopped
  • 1 green pepper coarsely chopped
  • 1 red pepper coarsely chopped
  • 5 tbsp lemon juice
  • 1 tbsp of lemon zest

Ingredients

  • 1 lb of linguini pasta
  • 1 1/2 lbs of salmon filet
  • 1 tbsp of lemon juice
  • Parsley florets

Directions

  1. Preheat oven to 400 degrees and place fish on baking sheet lined with parchment paper. Put one tablespoon of lemon juice with salt and pepper. Cook for 20 minutes. No longer.
  2. AT THE SAME TIME, bring a pot of salted water to boil and cook the pasta per package directions.
  3. AT THE SAME TIME, heat oil in 6qt stock pot over high heat. Put in onion and lower to medium high.
  4. Once onion is softened, add bowl 3, cover and reduce heat to medium. Over the next 10 minutes stir occasionally.
  5. When spinach has reduced and peppers are a little tender add bowl 2 mix until heated through.
  6. Place pasta on serving platter. Top with vegetables. Remove the skin from the salmon and cut into serving sizes. I use 4 ounces per person. Add a floret for parsley on each salmon filet.

Nutrition Per Serving, 1 biscuit

  • Calories 546
  • Fat 14 g
  • Sugar 6 g
  • Carbohydrates 64 g
  • Protein 36 g
  • Fibre 6.3 g

It can be quite intensive doing all three at once. If you choose to do something ahead of time the best one is pasta. If you choose to do so, once the pasta is cooked, spray some cooking spray throughout so the pasta does not stick together. Just reheat before putting on platter. This has a very nice presentation. It’s relatively quick to make if the chopping is all done ahead of time, thus giving you time with your guests. Change the pasta, you can add kale, more lemon, less lemon, you can add some cayenne if you want some heat. Have fun and make it your own.