Greek Spaghetti Recipes

Greek Spaghetti

1 lb of cooked spaghetti
1 whole chopped onion (I use a 1/2 bag of frozen onion)
1 whole green pepper chopped (we don't like green pepper so we skip this)
1/2 cup melted butter
16 oz  canned mushrooms
16 oz canned, sliced black olives
1  28 oz jar of spaghetti sauce (I use whatever flavor I have on hand)
8 to 16 oz of shredded cheese ( we use this much or more of cheese, either cheddar or Mexican)
1 can of cream of mushroom soup
1/4 cup water

Saute the onion and green pepper in butter. Add mushrooms, olives and spaghetti sauce.

Spread half of the spaghetti noodles in a well greased (or use pam) 9x13 pan.

Top with tomato mixture from above. Sprinkle 1/2 of the cheese. Repeat layers.  Then take 1 can of cream of mushroom soup and mix it in a bowl with 1/4 cup of water and pour over the entire casserole.

Bake at 350 for 20-30 minutes.

Absolutely delicious spelt and bean salad

Absolutely delicious spelt and bean salad


4 cups of water


2 cups of spelt (I am going to try regular wheat next time)


I cooked it in my rice cooker.


Then when cooked, put in a bowl and add the following:


1 can chopped tomatoes with green chilis (I added canned diced tomatoes and green chili's separate)


1 can of pinto beans, rinsed


1 can of black beans, rinsed


a bunch of chopped cilantro.


Cumin to taste.


Mix well and Chill.


I added a few dashes of olive oil too.

Grilled Corn and Black Bean Salad

Grilled Corn and Black Bean Salad from Michael's co worker

1 bag of frozen sweet corn (12 to 14 oz bag)

1/2 cup freshly squeezed lime

1/3 cup chopped red onion

1/3 cup fresh cilantro chopped finely

3 tablespoons apple cider vinegar

2 teaspoons sugar

2 teaspoons ground cumin

2 teaspoons chili powder

1, 15 oz can of black beans, rinsed

1/2 cup chopped red pepper

lime wedges for a garnish

Heat skilled and add a touch of oil.  Grill corn in the pan until the corn is lightly browned. In a bowl, mix lime juice, vinegar, sugar, cumin and chili powder. Mix corn, beans, cilantro, and onion. Add the marinade. Chill for at least an hour.

Shepherds Pie Lightened up from skinnytaste.com 7 Weight Watchers plus points

Shepard's Pie, Lightened Up
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 10.5 oz • Old Points: 6 pts • Points+: 7 pts
Calories: 290.5 • Fat: 11.1 g • Protein: 16.8 g • Carb: 31.5 g • Fiber: 4.9 g   

Potatoes:

• 1-1/2 lbs Yukon Gold potatoes, peeled, diced
• 3/4 cup fat free chicken broth
• 2 tbsp fat free sour cream
• salt and pepper
• paprika

Filling:

• 1 lb 95% lean ground beef
• 1 tsp oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
• 2 tbsp flour
• 1 cup fat free beef broth
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary leaves
• 1 tsp freshly chopped thyme leaves
• salt and pepper

Boil

 potatoes in water until cooked and soft. 

Drain

 and

mash

 with chicken broth, sour cream, salt and pepper.

Preheat oven to 400°.

In a large saute pan brown meat. Season with salt and 

pepper. When cooked, set aside on a plate. Discard any

 fat in the pan, add oil, onion and garlic and sauté on medium

 heat about 2 minutes. Add mushrooms and celery and sauté

another 3-4 minutes. Add flour, salt and pepper and mix well.

 Add frozen vegetables, beef broth, tomato paste

, Worcestershire sauce, rosemary, thyme, chopped

 meat and mix well. Simmer on low about 5-10 minutes.

Spread the meat mixture on the bottom of a 11x7 glass

 baking dish. Top with mashed potatoes, using a fork to

 scrape the top to make ridges and sprinkle with paprika.

 Bake 20 minutes or until potatoes turn golden. Remove

 from oven and let it cool 10-15 minutes before serving.

Chicken and Noodle Broccoli Bake from Skinnytaste.com 6 Weight Watchers plus points

Chicken and Broccoli Noodle Casserole
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 5 pts • Points+: 6 pts
Calories: 252.4 • Fat: 5.4 g • Protein: 23.2 g • Carb: 30.1 g •

 Fiber: 4.4 g • Sugar: 2.6 g
Sodium: 256.3 mg (without salt) 


Ingredients:

• 6 oz Ronzoni Smart taste noodles (or no-yolk)
• 2 tsp oil
• 4 cloves garlic, sliced thin
• 12 oz fresh broccoli florets, chopped
• 1 tbsp butter
• 1 medium shallot, minced
• 3 tbsp all purpose flour
• 1-3/4 cups fat free chicken broth
• 1 cup 1% milk
• 12 oz cooked shredded chicken breast
• 4 oz shredded reduced fat sharp cheddar (Sargento)
• cooking spray
• 3 tbsp shredded parmesan cheese
• 2 tbsp seasoned breadcrumbs (I used whole wheat)

Directions:

Cook noodles in salted water until al dente, or slightly

 undercooked by 2 minutes. Set aside.

Heat oil in a large skillet. Add garlic and cook on medium

 heat until golden, about 1 minute. Add the broccoli and a

 little salt, sauté and cover the broccoli for about 3 minutes

 on medium heat until the broccoli begins to soften. Set aside.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole

 dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted

 add the shallot and cook until soft, 2-3 minutes. Add the flour

 and a pinch of salt and stir well, cooking an additional 2-3 minutes

 on medium-low heat.

Slowly 

whisk

 in the chicken broth until well combined ove

r medium heat; whisk well for 30 seconds, then add the milk 

and bring to a boil.

 Simmer 

on medium heat, mixing occasionally

 until it thickens (about 6-7 minutes). 

Remove

 from heat and 

add

 reduced fat sharp cheddar and 1 tablespoon of the parmesan

 cheese; 

mix well

 until the cheese melts.

Add 

the shredded chicken, noodles and broccoli to the sauce 

and mix well until evenly coated.

Pour 

into a casserole dish and 

top

 with parmesan cheese 

and breadcrumbs. 

Spray

 a little more cooking spray on top 

and

bake

 for about 20 - 25 minutes. 

Place

 the casserole 

under the broiler a few minutes to get the crumbs crisp a

nd golden (careful not to burn).

Slow Cooked Sweet Barbacoa Pork from Skinnytaste.com WW plus 5 points

Slow Cooked Sweet Barbacoa Pork
Gina's Weight Watcher Recipes
Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g 
Adapted from Favorite Family Recipes

Ingredients:

For the Marinade:

• 2.5 lbs pork loin roast, all fat trimmed
• salt and pepper
• garlic powder
• 6 oz Coke zero
• 1/4 cup brown sugar (unpacked)
• 1/4 cup water

Step 2

• 8 oz Coke zero
• 6 oz can sliced green chilies
• 8 oz tomato sauce
• 1 chipotle chile in adobo sauce
• 1/8 tsp garlic powder
• 1/8 tsp cumin
• 1/8 tsp chipotle chili powder (to taste)
• salt and pepper to taste
• 1/3 cup brown sugar (unpacked)

Directions:

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more


5 Weight watchers plus points for 3 oz, don't forget to add the points for the black beans and rice.

Shrimp Creole from skinnytaste.com 5 ww points plus

Shrimp Creole
Adapted from Deep South Dish
Gina's Skinny Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 4 pts • Points+: 5 pts
Calories: 211.9 • Fat: 4.6 g • Carb: 17.6 g • Fiber: 4.2 g • Sugar: 7.8 g • Protein: 25.8 g

Ingredients:

• 2 tsp olive oil
• 1 medium onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves of garlic, minced
• 14-ounce can of diced tomatoes
• 8 oz tomato sauce
• 1/4 teaspoon of cayenne pepper
• 1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)
• 1 bay leaf
• 1 tbsp of all purpose flour (1 tsp corn starch for gluten-free)
• 2 tbsp water
• 1 lb of large shrimp, peeled and deveined
• 2 tsp Worcestershire sauce
• 2 tsp hot sauce, to taste
• 1 medium scallion, sliced
• 2 tbsp fresh parsley, chopped
• salt to taste

Directions:

In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil. Cover andreduce heat to low and simmer 20-30 minutes.

Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightlyseason the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.

Add chopped green onion and parsley and serve.

For weight watchers add the points for brown or white rice.

Coconut Peanut Curry from favfamilyrecipes.com

Coconut Peanut Curry from FavFamilyrecipes.com

This was a bit hit at our house. It doesn't look all that pretty but the
flavors are wonderful!

3 tsp chili oil
1/2 onion, minced
3 cloves garlic, minced
3 tsp. ginger, minced
1 c. chicken broth (add more as you go along to thin out if needed)
3/4 tsp cumin
1/2 tsp. turmeric
3/4 tsp. paprika
salt and pepper to taste
1 tsp. curry powder
4 carrots, sliced
2 potatoes, thinly sliced
1 c. frozen peas
2 cans coconut milk (about 4 cups)
1 Lb. chicken
1/4 c. cornstarch
1/2 c. vegetable oil
4 c. cooked jasmine rice
1/4 c. "House of Tsang" peanut sauce
unsalted peanuts
chopped green onions

In a large skillet, add chili oil and heat over
 medium heat. When oil is hot, add onion,
 garlic and ginger and saute for about
 45 seconds. Add chicken broth, cumin,
 turmeric, paprika, salt, pepper, and
 curry powder. Simmer for a few minutes, 
then add coconut milk. Bring to a boil,
 then reduce to a simmer for about 
30 minutes (or until thickened a little bit). 
While curry sauce is simmering, cut the 
chicken into small pieces and coat with 
cornstarch. In a medium skillet, heat
 oil and saute chicken until cooked
 through. When fully cooked, remove
 and drain on paper towels. When curry
 sauce has simmered, add carrots, potato, 
peas and cooked chicken. Simmer for 
another 10-15 minutes, until veggies 
become tender. When serving, plate 
the rice and drizzle some of the peanut 
sauce over the top. Serve curry sauce 
around the rice or to the side. Garnish 
with peanuts and green onion.

Paula Dean's White Bean Chili

• Paula Dean's White Bean Chili
• 
  
• 
  
• 
• 
  
• 
  1 pound dried navy beans
• 5 cups chicken stock
• 4 tablespoons (1/2 stick) butter
• 1 tablespoon minced garlic
• 3/4 cup diced onion
• 1 1/2 cups chopped green chiles (fresh or canned)
• 1 pound boneless, skinless chicken breasts, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper
• Pinch red pepper flakes
• 1/2 bunch cilantro leaves, chopped

Directions

Rinse beans well, cover with cool water, and soak for 2 hours. Drain.

 Put the beans in large pot with the chicken stock and bring to a

 boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, 

onion, and chiles and saute for 5 minutes. Add chile mixture to

 pot with beans. Add the chicken, cumin, oregano, pepper,

white pepper, red pepper flakes, and cilantro. Lower the heat to

 medium and cook, stirring occasionally, for approximately 1 1/2 hours.

 Serve with cornbread, if desired

General Tso's chicken from Favfamilyrecipes.com

General Tso's chicken recipe from Favfamilyrecipes.com

My kids loved this. I served the sauce on the side along with a honey mustard homemade sauce and had some chicken flavored jasmine rice and egg roll from Aldi's. It was a hit with the kids!

1 Lb. chicken breasts (cut into 1" pieces)
2 Tbsp. vegetable oil
1/4 c. sugar
1/4 c. "lite" soy sauce
1/4 c. unsweetened pineapple juice
1/4 c. white distilled vinegar
2 cloves garlic, crushed
1 tsp. fresh ginger, finely grated
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch, mixed with 3 Tbsp. water
4 green onions, sliced

 

Dredge chicken in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness  (for me it took about 10 minutes). Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve with fried rice

Better than Olive Garden Zuppa Soup from favfamilyrecipes.com

Better than Olive Garden Zuppa Soup from favfamilyrecipes.com









This was fabulous!  I doubled the recipe, added 1 bag of frozen onion
instead of fresh, used a package of soft precooked bacon bit pieces and cooked
on the stove top rather than the crock pot. Everyone loved it!




3 cans (14oz) Chicken Broth
2 cups whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled)
4-5 cups chopped kale
3 to 4 potatoes scrubbed and cut into slices 
or small chunks (skins left on)
1 lb Johnsonville mild Italian sausage (shaped
 into small rounds, browned, and put on paper
 towels to de-grease... or if you are in a rush,
 just brown the sausage like you would ground beef).

Put everything except for potatoes together

 in a large crockpot and cook on high for 3 to

 4 hours. Add potatoes the last 40-60 minutes

 (if you add them too soon they will get soggy).
Serve with breadsticks

Malibu Chicken from Favfamilyrecipes.com

3 egg yolks
2 cloves garlic, minced
4 boneless, skinless chicken breast halves
6 Tbsp. butter
1 c. Panko bread crumbs (Japanese bread crumbs)
1 c. grated Parmesan cheese
1 Tbsp. dried parsley
1 Tbsp. garlic powder
½ Tbsp. salt
1 Tbsp. ground black pepper
4 slices black forest ham 
4 slices Swiss cheese

Creole Mustard Sauce:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Mix together and chill in refrigerator. 

In a small bowl, beat egg yolks with garlic. Place 
chicken and egg mixture in a large Ziploc bag, 
squeeze out all the air and seal tightly. Refrigerate
 for at least 4 hours, or overnight if possible. 
Preheat oven to 400 degrees. Melt butter and 
pour into bottom of a 9x13 baking dish. 
Mix together the bread crumbs and Parmesan
 cheese, parsley, garlic powder, salt and pepper.
Dip marinated chicken in crumb mixture. Place 
coated chicken in baking dish, and pour
 remaining egg mixture over the top. Bake for
 15 min on each side or until chicken is no
longer pink and juices run clear. Top each
 piece of chicken with ham and slice of Swiss
 cheese. Place back in the oven for about 5 min or 
until cheese is melted. Remove from oven and 
serve with Creole Mustard Sauce.


*** The only note I have is that I had to cook the chicken a lot
longer than suggested to make sure it wasn't pink.

Clam Chowder from Favfamilyrecipes.com


 

3⁄4 c. butter, melted

1 c. flour 
1 c. celery, finely diced
1 c. onions, finely diced
1 c. leeks, finely diced
3-4 cups red potatoes, diced (we use about 3 c. 
because we like it nice and thick, if you like a
 thinner clam chowder use less)
3⁄4 c. clams, shelled & chopped (use FRESH 
clams and steam them yourself)
3⁄4 Tbsp. FRESH ground black pepper
1 1⁄2 Tbsp. salt (use KOSHER salt, not table salt)
3⁄4 Tbsp. whole thyme
6 bay leaves
4 shakes Tabasco sauce
3 c. chicken broth
3/4 c. clam juice
2 quarts half & half

Combine melted butter and flour in a glass baking
 dish and bake at 325 for 25-30 minutes or until 
golden brown and crumbly. In a large skillet, soften
 celery, onion, and leeks in a little butter or oil for
 about 3-5 minutes or until soft and slightly 
transparent. Remove from heat and place in a 
large pot with remaining ingredients EXCEPT
 half & half and butter-flour mixture. Bring to a 
boil, then reduce heat and simmer for about 
10 minutes or until potatoes are cooked through 
and no longer crunchy in the middle. 

Stir in butter-flour mixture into chowder and stir
 until thick. Mixture will be slightly less thick than
cookie dough. Remove chowder from heat and stir in 
half & half until blended and smooth.

Heat to serving temperature (do not bring to a boil), 
stirring occasionally. It should be creamy and smooth.
 Add salt & pepper for extra flavor