How to make pomodoro penne in one pot

One pot pomodoro penne

Makes 4 servings

Preparation time: 15 minutes

Cooking time: about 10 minutes


8 ounces of penne pasta

1 pint of grape tomatoes, halved lengthwise

2 1/2 cups of water

1 can (14.5 ounces) diced tomatoes with basil and oregano, with liquid

4 tablespoons of butter

1 tablespoon chopped garlic (about 4 large cloves)

1 teaspoon of dried basil

1 teaspoon of coarse salt

1/4 teaspoon pepper

Grated Parmesan cheese for garnish

Fresh basil leaves, minced for garnish

In a high-sided pot, combine pasta, grape tomatoes, water, canned tomatoes, butter, garlic, basil, salt and pepper. Bring to a boil over medium-high heat. Boil 10 minutes, stirring occasionally, until the pasta is al dente and a bubbling sauce has formed. Serve with Parmesan and fresh basil leaves.

Per portion: 376 calories, 9 grams of protein, 13 grams of fat (30% of calories from fat), 7.5 grams of saturated fat, 57 grams of carbohydrate, 31 milligrams of cholesterol, 884 milligrams of sodium, 3 grams of fibers.

Number of carbohydrates: 4.

Roast chicken upside down

Makes 10 servings (3 ounces of cooked weight)

Preparation time: 15 minutes

Cooking time: 1 1/4 to 1 1/2 hours; rest time: 5 minutes


6 small red potatoes, halved

1 cup of baby carrots

1/2 medium onion, cut into wedges

Canola oil

1 roast chicken (4 to 5 pounds) (giblets and necks discarded)

Heat oven at 375 degrees. Spray bundt pan with cooking spray. Place the potatoes, carrots and onion around the center of the pan. Remove excess skin and any fat around the neck. Rub the oil on the skin of the chicken. Chicken position in the pan with the chicken cavity above the center hole. Place the pan on a rimmed baking sheet lined with aluminum foil to collect the cooking juices. Cook chicken and vegetables 1 1/4 to 1 1/2 hours or until the internal temperature of the thigh reaches 165 degrees. Remove from the oven. Remove chicken to cutting board; cover with foil and let stand 5 minutes before carving. Drain the vegetables and serve with the chicken.

Per portion: (skinless): 140 calories, 20 grams of protein, 3 grams of fat (17% of calories from fat), 0.6 grams of saturated fat, 9 grams of carbohydrate, 60 milligrams of cholesterol, 82 milligrams of sodium, 1 gram of fiber.

Number of carbohydrates: 0.5.

Pulled Pork

Portions: Makes 14 to 16 servings (3 ounces of cooked weight)

Preparation time: about 15 minutes

Cooking time: 7 to 8 hours at low


1 large onion, halved and sliced

3/4 cup medium salsa

1/3 cup plus 2 tablespoons apple cider vinegar

1/3 cup packed brown sugar

1 tablespoon of cumin

1 tablespoon of chili powder

1 teaspoon of salt

1 bone-in pork shoulder (4 to 4 1/2 pounds), well trimmed

3 tablespoons of tomato paste

In a 4 pint or a larger slow cooker, combine onion, salsa, 1/3 cup vinegar, brown sugar, cumin, chili powder and salt. Add the pork and turn to coat. Cover and cook for 7 to 8 hours over low heat. Transfer to a cutting board. Use two forks to pull the pork apart. Discard bones and fat. Pour 1 cup of the juice into a large bowl; add the onion. Stir in the tomato paste and remaining vinegar. Add the pork and stir to combine. Add more juice as needed.

Per portion: 194 calories, 27 grams of protein, 5 grams of fat (24% of calories from fat), 1.6 grams of saturated fat, 9 grams of carbohydrates, 80 milligrams of cholesterol, 350 milligrams of sodium, 1 gram of fibers.

Number of carbohydrates: 0.5.

Chicken and peas pasta

Cook 1 (13.25 ounces) wrap whole grain rotini pasta according to directions. In the last 5 minutes of cooking, add 1 package (10 ounces) frozen green peas. Drain, reserving 1 cup of water for the pasta. Return pasta and peas in a saucepan and stir in 8.8 ounces of the reduced fat soft herb cheese, 1/4 cup of freshly grated Parmesan and 1 to 2 cups of leftover diced chicken. Stir until well blended; add a little water to the pasta to dilute, if necessary.

Sausage and Lentil Soup

Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add 2 cups of chopped onions and 1 cup of sliced ​​celery; cook and stir for 3 minutes. Add 4 ounces of turkey kielbasa (chopped); cook, stirring, 3 minutes more or until the kielbasa is lightly browned and the vegetables are softened. Stir in 2 teaspoons dried thyme, 1 1/2 teaspoons of garlic powder, 1 teaspoon of paprika, 1/4 teaspoon of crushed red pepper; cook and stir 2 minutes or until fragrant. Stir in 4 cups unsalted chicken broth, 1 can (14.5 ounces) drained diced tomatoes without added salt and 1 cup lentils (picked and rinsed). Bring to a boil. Reduce the heat to low; cover and simmer 15 minutes or until lentils are tender. Stir in 5 ounces of baby spinach leaves. Simmer until softened.

Seasoned lamb chops

Heat a little, dry pan over medium heat. Add 2 tablespoons of cumin seeds, 1 teaspoon of coarse salt and 1/4 teaspoon of whole black peppercorns; broil, stirring constantly, 1 minute or until fragrant. Transfer to a mortar and pestle or spice grinder. Crush or grind into a coarse powder. Mix the mixture with the chopped leaves of 2 sprigs of fresh rosemary. Rub mixture on both sides of 8 loin lamb chops. Cook over medium heat in a large nonstick skillet 3 to 4 minutes or until golden brown. Tower; cook another 3 or 4 minutes.

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