Posted in Bake, Main Courses, Pasta dish, Sauces

Spinach Stuffed Pasta Shells

Spinach Stuffed Pasta Shells

Serves 6

Preheat oven 350o

Prep Time: 20 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 350                      Fat = 7 grams                        Points: 6

Spinach Stuffed Pasta Shells


24 jumbo pasta shells

6 ounces fresh spinach – chopped

8 ounces fat free ricotta cheese

3 ounces low fat grated mozzarella cheese

2 ounces grated parmesan

1 tablespoon fresh parsley

Sauce Ingredients:

2 cloves garlic – minced

2 tablespoons grated parmesan cheese

1 tablespoon low calorie butter spread – melted

8 ounces fat free chicken broth

1 teaspoon fresh parsley – chopped


  1. Boil a large pot of water and add jumbo shells.  Boil shells for 3 – 4 minutes (they should be slightly softened).  Drain hot water and add cold water.  Keep shells in cold water until ready to stuff.
  2. Combine spinach, ricotta, mozzarella, parmesan and parsley in food processor and pulse until well combined.
  3. Combine all sauce ingredients and pour into a 9X13-inch baking pan.
  4. Stuff pasta shells with spinach mixture.
  5. Place pasta shells in baking pan.  Bake for 30 minutes, covered.
Posted in Fish, Pasta dish, Saute`, Shrimp

Shrimp in Wine Sauce with Angel Hair Pasta

Shrimp in Wine Sauce with Angel Hair Pasta

Shrimp in Wine Sauce with Angel Hair Pasta

Serves 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Estimated values per serving:

Calories = 320                      Fat = 5 grams                        Points: 6


8 ounces high fiber angel hair pasta

1 ½ pound shrimp – peeled and deveined with tails removed

1 clove garlic – minced

1 tablespoon reduced calorie butter spread

1 8-ounce package sliced mushrooms

½ cup white wine

1 cup marinara sauce

4 8-ounce bottles of clam juice

1 cup Cannellini Beans

6 ounces baby spinach

½ cup grated parmesan cheese


  1. Boil a large pot of water and add pasta.  Cook for about 3 – 5 minutes, drain and rinse in cold water.  Keep pasta in a little cool water until ready to add to the sauce.
  2. Heat large skillet on medium high heat, spray with cooking spray and add shrimp and garlic.  Sauté for 3 – 5 minutes until shrimp turns pink.  Remove from pan and cover to keep warm.
  3. Add butter spread and mushrooms and sauté for 5 – 7 minutes until browned.  Add white wine and reduce by half.
  4. Add sauce and clam juice and simmer for 5 minutes.  Add beans, spinach and cheese and cook for 1 minute until spinach is wilted.
  5. Add back shrimp and toss in pasta that has been drained of water.  Toss to warm shrimp and pasta and then spoon onto serving platter.
Posted in Bake, Main Courses

Turkey Meatloaf with Goat cheese

Turkey Meatloaf with Goat cheese

Turkey Meatloaf with Goat cheese

Serves 6

Preheat oven 375o

Prep Time: 10 minutes

Cook Time: 45 minutes

Estimated values per serving:

Calories = 250                      Fat = 10 grams                      Points: 5


½ cup plain bread crumbs

1/3 cup chopped fresh parsley (or 2 tablespoons dried)

2 cloves garlic – minced

½ cup egg substitute

2 tablespoons fat free half and half

6 ounces crumbled goat cheese

1 package (1 pound 3 ounces) ground turkey breast meat


  1. Spray a 9X 5-inch loaf pan with cooking spray and set aside.
  2. In a large bowl, stir together bread crumbs, parsley, garlic, egg substitute, half and half and cheese.
  3. Add turkey meat and stir to combine.
  4. Pack the meat into the baking loaf pan and bake for 45 minutes.  Let sit 5 minutes before cutting.


Posted in Fish, Main Courses, Soup

New England Clam Chowder

New England Clam Chowder

New England Clam Chowder

Serves 8

Prep time: 15minutes

Cook time: 40 minutes

Estimated values per serving:

Calories = 195                      Fat = 2 grams                        Points: 4


Cooking Spray

4 slices turkey bacon

1 onion – chopped

2 celery ribs chopped

4 cans (6 ½ ounces) minced clams  – drained with liquid reserved

3 cups fat free half and half

2 cups clam broth (including the reserved clam liquid)

1 cup skim milk

¼ cup flour

3 potatoes – peeled and diced

1 tablespoon Worcestershire sauce


  1. Heat sauce pot on medium high heat and add bacon.  Cook until bacon is crisp.  Remove from heat, cool and chop.
  2. Add onion and celery to the pot and cook about 5 minutes until soft and tender.  Add bacon back to the pot.
  3. Add half and half, clam broth and potatoes in the sauce pot.  Cook on medium heat until mixture begins to bubble.
  4. I n a small mixing bowl, mix together skim milk and flour then add to sauce pot and stir.  Lower heat and continue to cook soup until potatoes are soft.
  5. Remove from heat and cool.
  6. Stir in Worcestershire sauce and serve.
Posted in Bake, Dessert

Candy Corn and Peanut Cupcakes

A girlfriend once told me that candy corn and peanuts taste like a PayDay candy bar.  Although I have never had a PayDay bar, I tried the candy corn and peanut combination and loved it.  This cupcake recipe is inspired by her combination suggestion.  Here is a great Halloween entertaining idea for you.


Candy Corn and Peanut Cupcakes

Candy Corn and Peanut Cupcakes

Serves 12

Preheat oven 350o

Prep time: 10 minutes

Cook time: 25 minutes

Estimated values per serving:

Calories = 200                      Fat = 5 grams                        Points: 4

Cupcake Ingredients:

1 cup flour

1 teaspoon baking powder

1 egg

¼ cup egg substitute

1 cup sugar

½ cup skim milk

2 tablespoons butter spread

1 teaspoon vanilla extract

12 paper cupcake holders


  1. In a bowl, combine flour and baking powder and set aside.
  2. In a mixing bowl, beat together egg, egg substitute and sugar on high speed for 5 – 7 minutes or until mixture has tripled in size.
  3. Lower speed and add flour and mix until combined.
  4. Heat milk and butter spread in a small pot on the stovetop until the butter spread has melted.  Remove from heat, add vanilla extract.
  5. Add milk mixture to flour mixture in mixing bowl on medium speed and mix until well combined.
  6. Place a paper cupcake holder in each 12-cup muffin pan and spray with cooking spray.  Pour batter into each cup and bake for 25 minutes.
  7. Allow cupcakes to cool before frosting (recipe below).

Peanut Butter Frosting


4 ounces fat free cream cheese – softened

¼ cup peanut butter

¼ cup sugar

1 teaspoon vanilla

Candy corn and peanuts for decorating


  1. Beat cream cheese, peanut butter, sugar and vanilla on high speed until combined.
  2. Frost cooled cupcakes.
  3. Decorate with candy corn and peanuts as desired.