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Showing posts with label Pasta or Noodles. Show all posts
Showing posts with label Pasta or Noodles. Show all posts

PASTA with AVOCADO and TOMATO


8 ounces uncooked angel hair pasta
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
3/4 cup chopped fresh basil leaves
1/2-3/4 large avocado, peeled and cut into small cubes
4 medium tomatoes, cut into small cubes
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 3-quart saucepan over medium heat; add garlic. Cook 1 to 2 minutes, stirring occasionally, until garlic is tender but not brown; remove from heat.
3. Stir basil, avocado and tomatoes into garlic in saucepan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper.

Coconut oil can be substituted for soy, corn, olive or safflower oil. Coconut oil is a source of medium-chain fatty acids, which for some, may be more easily digested.
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I'll post this recipe to share it to all of you. Because My friend asked me to cook not only for diabetic person only but for the cancer patient as well.
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Makes 6 servings
6 servings (1 1/3 cups each)
Prep: 15 min
Cook: 5 min

NUTRITION FACTS:
High in vitamin A and folic acid; good source of fiber
1 Serving:
  • Calories 220 (Calories from Fat 90);
  • Fat 10g (Saturated 1g);
  • Cholesterol 30mg;
  • Sodium 210mg;
  • Potassium 370mg;
  • Carbohydrate 30g (Dietary Fiber 3g);
  • Protein 6g

% DAILY VALUE:
  • Vitamin A 22%;
  • Vitamin C 14%;
  • Calcium 2%;
  • Iron 12%;
  • Folic Acid 22%;
  • Magnesium 10%

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BAKED MACARONI


Makes 6 servings
Serving size: 1 cup


1 cup uncooked elbow macaroni                                  
2 egg substitute equivalents                                  
1 cup skim evaporated milk                                    
1 cup small curd low-fat cottage cheese                        
1/4 cup shredded sharp cheddar cheese                          
1 teaspoon (dash) salt                                        
Fresh ground pepper                                            1 tablespoon Dijon style mustard                              
1 tablespoon fine dried bread crumbs (to further reduce sodium, see recipe for homemade version)

1. Prepare macaroni according to package directions, omitting salt. Drain and set aside.
2. In a large mixing bowl, combine the remaining ingredients except the bread crumbs with the cooked macaroni.
3. Coat a 1-quart baking dish with cooking spray and spoon the mixture into the dish. Sprinkle the top with bread crumbs. Bake at 350 degrees for 1 hour and serve hot.

EXCHANGES:
Starch 1-1/2
Lean Meat 1

NUTRITION FACTS:
Calories: 170(Calories from Fat 26)
Total Fat3 grams
Saturated Fat: 2 grams
Cholesterol: 10 milligrams
Sodium: 324 milligrams
Total Carbohydrate: 21 grams
Dietary Fiber: 0 grams
Sugars: 6 grams
Protein: 14 grams

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LOW-FAT VEGETABLE LASAGNA

Instruction:

  • 9 pieces Lasagne, uncooked
  • 1 medium yellow onion (about 1 cup), chopped
  • 1 teaspoon vegetable oil
  • 2 garlic cloves, crushed
  • 8 ounces mushrooms (optional), sliced thin
  • 1/4 cup fresh parsley, chopped
  • 1 10-ounce package frozen spinach, thawed, drained thoroughly
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cups meatless tomato or spaghetti sauce
  • 1 15-ounce container part-skim or reduced-fat Ricotta cheese
  • 3/4 cup shredded, part-skim Mozzarella cheese
  • 2 tablespoons grated Parmesan cheese


Instructions:

  1. Prepare pasta according to package directions; drain and cover with cool water until ready to use.
  2. While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes. 
  3. Add the garlic and cook about 1 minute. 
  4. Spoon out half the onions and reserve for later. 
  5. Add the mushrooms (if using) to the onions in the skillet. 
  6. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. 
  7. Add the parsley and a pinch of salt; transfer to a bowl.
  8. Add the reserved cooked onion and the spinach to the skillet. 
  9. Cover and cook over medium heat until the spinach is wilted, about 3 minutes. 
  10. Uncover and cook over medium heat to evaporate any excess moisture, about 1 minute. 
  11. Season with a pinch of salt.
  12. Heat oven to 350ºF. Drain the lasagne and pat dry with paper towels. 
  13. Mix the oregano and basil with the tomato sauce. 
  14. Spread 1 cup tomato sauce in the bottom of a 13 × 9 × 3-inch pan. 
  15. Arrange 3 lasagne pieces, slightly overlapping, in the pan. 
  16. Spoon the spinach mixture on top in an even layer. 
  17. Spread with half of the Ricotta. Sprinkle with 1/4 cup of the shredded Mozzarella cheese.
  18. Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the remaining Ricotta mixture, and 1/4 cup of the Mozzarella. 
  19. Top with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the Mozzarella cheese. Sprinkle with Parmesan cheese. 
  20. Bake until brown and bubbly, about 45 minutes.


(8 Servings)
261 kcal

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LASAGNA (Low Calorie) 【92】

Makes 8 servings
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 8
Serving size: 1/8 recipe

1 recipe Meaty tomato sauce, prepared through step 3 (do not crumble the meatballs)
12 precooked lasagna noodles (about 8 oz)
2 cups part-skim ricotta cheese
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese
4 tablespoons grated Parmesan cheese


1. Preheat the oven to 375ーF. Spray a 9 x 13-inch baking pan with nonstick cooking spray.
2. Separate the tomato sauce from the meatballs, transferring the meatballs to a medium bowl. Crumble the meatballs with a wooden spoon or your hands.
3. Spread about 1 cup of the sauce in the prepared pan; arrange a layer of lasagna noodles over the sauce. Evenly scatter 1/3 of the crumbled meatballs on top, and, with a small spoon, dollops of 1/3 of the ricotta. Scatter 1/3 of the spinach over the top, then sprinkle evenly with 1/4 of the mozzarella cheese and dot with another cup of the sauce. Repeat, ending with the remaining lasagna noodles. Top evenly with the remaining meatballs, ricotta, spinach, and tomato sauce; sprinkle with the remaining mozzarella and the Parmesan cheese.
4. Cover with foil and bake until bubbling, about 20 minutes; remove the foil and bake until lightly browned along the edges, 10 minutes more. Let stand about 10 minutes before cutting.

Calories 448
Calories from Fat 125
Total Fat 14g
Saturated Fat 8g
Cholesterol 85mg
Sodium 898mg
Carbohydrate 49g
Dietary Fiber 6g
Sugars 11g
Protein 33g

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LASAGNA 【103】

Ings:
9 pcs lasagna noodles
1 tbsp cooking oil
1/4 lb ground beef
1/4 lb ground pork
1/4 lb smoked or not smoked cooked ham, coarsely chopped
1 small onion, chopped
1 (14 oz) can spaghetti sauce
1 (8 oz) can tomato paste
1/4 cup heavy cream
1/2 cup grated parmesan cheese

Method:
Cook lasagna noodles according to package directions.
Meanwhile, sauté onions in hot oil until transparent. Add meats, stir to break up any lumps, cook until brown
Add spaghetti sauce and tomato paste and let simmer until lasagna noodles are ready.
Preheat oven to 350 degree Fahrenheit.
Stir in cream to simmer sauce, cook 2 minutes more. Pour 1/2 cup of sauce in bottom of baking dish about 11” x 7” x 2”, lay 3 noodles side by side, overlapping strips slightly, spread 1/3 of remaining sauce. Repeat until all noodles and sauce are used up.
Sprinkle top w/ grated cheese, cover with foil and bake in preheated oven for 30 minutes.

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SPAGHETTI II 【104】

Ingredients:

500 g spaghetti
2 tbsp olive oil
2 med or 300 g onions, chopped
2 cloves garlic, crushed
500 g minced beef
2 x 400 g cans tomatoes
2 med or 240 g carrots, sliced
1 stick celery, sliced
1 med or 200 g green capsicum, chopped
1/4 cup or 60 ml tomato paste
1/2 cup or 125 ml dry white wine
1 small beef stock cube
1 cup or 250 g water

Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain.
Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft. Add mince, cook stirring, until browned.
Add undrained crushed tomatoes and remaining ingredients, simmer, covered, about 30 minutes or until vegetables are tender and sauce has thickened. Combine sauce w/ hot pasta; mix well.

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👍SPAGHETTI I 【105】

I have so two version of Spaghetti but this one is my favorite.

Ingredients:
1/4 sliced bacon, cut into 1 inch pieces
1 cloves garlic, minced
1 large onion, finely chopped
1/4 lb. ham, diced
500 g of ground beef
1 can or 6 oz. tomato sauce or spaghetti sauce
1/2 cup beef broth
1 small red bell pepper, finely chopped
1 can Vienna sausage or hotdog, quartered lengthwise
1 lb. spaghetti cooked according to package directions
Grated parmesan cheese
1/4 lb. sliced canned mushroom (optional)
1 can or 10 oz. cream of mushroom soup (optional) but I like to have this coz it’s so yummy for me.


Method:
Sauté the bacon over medium heat. Pour off all but 2 tbsp of drippings. Add garlic and onions and sauté for 1 minute. Add ground beef and ham and continue stir to break up any lumps, cook until brown
Add red bell pepper and sliced Vienna sausage or sliced hotdog, pour tomato sauce or spaghetti sauce and stir to combine all ingredients well. Simmer at low temperature about 10 minutes.
Add cream of mushroom sauce and beef broth. Let simmer for another 20 minutes. Correct the seasonings.
Place cooked spaghetti in a plate. Pour the spaghetti sauce and sprinkle grated cheese.
Serve hot with garlic bread or toast bread and tossed green salad.

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