Monday, September 20, 2010

Baked Ziti with Spinach

Baked Ziti is one of my Italian favorites, so when I found this lower fat, lower calorie version I just had to try it.  It came out really good.  This is another recipe from Gina's blog, her stuff is fantastic.  My girls and husband both loved this.  Also, if you can't find ziti you can easily substitute penne pasta or ritioni.  Enjoy!

Servings: 8
Serving Size: 1/8th 
Calories: 331.9
Fat: 7.1 g
Protein: 17.5 g
Carb: 54.7 g
Fiber: 7.8 g

Baked Ziti with Spinach

1 lb high fiber ziti such as Ronzoni Smart Taste
28 oz crushed tomatoes
1 tsp olive oil
3 cloves garlic,minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) part skim mozzarella
Spray olive oil

1.  Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

2.  In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

3.  Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

4.  Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

5.  Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

6.  Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

Wednesday, September 15, 2010

Weight Loss Journey

So, in honor of my birthday tomorrow and finally hitting my last weight loss goal I decided to post some before/after pictures of my weight loss journey.  I don't have any "official" before photos because let's be honest who wants pictures of themselves when they are at their heaviest.  My official weight loss is 54lbs, and I'm now in maintence mode to keep this weight off and never look back.  I went from a size 14 to a size 4, something I never dreamed of.  Thanks for reading my blog and following my journey.



Friday, September 10, 2010

Balsamic Chicken with Roasted Vegetables

This chicken is really, really good and makes a ton.  This is a great meal that is all in one pan so there is no need to make anything else to accompany it.  It's quick and easy, right up my alley.  This recipe is from Gina's blog, another wonderful recipe from her. 

Servings: 5
Serving Size: 2 thighs plus vegetables
Calories: 347.1
Fat: 17.0g 
Protein: 31.1 g
Carb: 19.2 g
Fiber: 5.8 g

Balsamic Chicken with Roasted Vegetables

10 (20 oz) boneless skinless chicken thighs
bunch asparagus, ends trimmed, cut in half
3 red bell peppers
1 cup carrots, sliced in half long way
2 red onions, chopped in large chunks
1 package sliced mushrooms
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar (I used Splenda)
salt and pepper
2 cloves garlic, smashed
2 tbsp oregano
4 leaves fresh sage, chopped

1.  Preheat oven to 425°.
2.  Wash and dry the chicken well with a paper towel.
3.  Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch chicken or it will steam. All ingredients should be spread out in a single layer, if necessary use two baking dishes or disposable tins to achieve this. Bake for 35 - 40 minutes.