MANICOTTI
1 8OZ CAN TOMATO SAUCE
8 MANICOTTI SHELLS
1/2 cup SHREDDED CARROT
1/2 cup SHREDDED ZUCCHINI
1/2 cup SLICED MUSHROOMS
1/4 cup SLICED GREEN ONION
1 cloves CRUSHED GARLIC
1/4 cup PARMESAN CHEESE
2EGG WHITES
2 tsp CHOPPED BASIL
15 oz RICOTTA CHEESE
1/2 cup MOZZARELLA
spray rectangle baking dish with Pam.pour 1/3c of the tomato sauce into baking dish. cook shells. saute carrot, zucchini,mushrooms, onions and garlic. sir in remaining ingredients except mozzarella. fill shells with mixture; place in baking dish. pour remaining tomato sauce over top. sprinkle with mozzarella cover and bake 45 min. makes
4 servings (2 manicotti each) 6 POINTS PER SERVING
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MARINARA SAUCE
2 lg ONIONS
8 cloves MINCED GARLIC
2 cups FRESH CHOPPED PARSLEY
2 tsp DRY BASIL, THYME LEAVES
2 tsp DRY ROSEMARY, PEPPER
1/4 cup ITALIAN SEASONING
2-1lb CANS TOMATO SAUCE
2-24oz CANS CRUSHED TOMATO
1 cup WATER
1 cup peppers
4 sliced carrots
4 cans mushroom pieces
put it all in a pot simmer 2 hours
FREE
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PASTA CARBONARA WITH BACON
2 BATCHES (16 ounces) FRESH PASTA
4 TBSP BUTTER
1 lb TURKEY BACON, CUT THIN
1 can EVAPORATED MILK
4 EGGS,BEATEN
3c. FRESH GRATED PARMESAN
or 3 c. FRESH SHREDDED PARMESAN
1.5 cups FRESH CHOPPED PARSLEY
make 2 batches pasta. Using 3 cups flour, 2 eggs 1/2c water. cook pasta a dente. brown bacon. in large bowl toss warm pasta with butter and bacon. beat eggs and milk together. pour over and toss onto pasta. lastly toss in Parmesan and parsley. serve warm. do not use substitutes for any ingredients, as this will severely alter flavor.
MAKES 16 CUPS
7 POINTS PER CUP
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LASAGNA
CHEESE SAUCE 1080 CAL
1/8c butter
1/2 lg finely chopped onion
cook onion in butter til soft, add
1/8c flour
1/8tsp nutmeg
cook string till bubbly,add
1 c chicken broth
1/2c milk
cook stirring til sauce thickens slightly, stir in
2c shredded jack cheese
make basic spaghetti sauce ( 5cups=250cal.) make 1 rec. lasagna noodles (26oz=1760 cal). cook pasta. grate 4 cups mozzarella cheese (1440 cals); SET UP, spray pan with Pam. put down 1/2 the spaghetti sauce, half the pasta, 1/2 the cheese sauce, 2 cups mozzarella. repeat once. sprinkle top with 2 TBSP Parmesan cheese.
bake @ 325 for 1 1/2 hours. cool before cutting.
2 POINTS PER OUNCE
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RAVIOLI
5 EGGS
3.5 cups FLOUR
make pasta from these roll out thin
use small amounts of filling to make pillows
filling v
3.5 oz COOKED BEEF
1.8 cup CHOPPED SPINACH
1 EGG
SALT/PEPPER
1/8 tsp NUTMEG
1/4 cup MOTZERRELLLA
1/2 TBSP PARMESAN
MAKES -85 -RAVIOLI
50 CAL FOR 2
1 POINT FOR 2
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SMELLS GREAT SPAGHETTI SAUCE
28 Armenium meatballs-mushed up
1 bag frozen peppers
2 large cans mushrooms
2/3 cup dry onion
2 tsp garlic
24 oz tomato paste
2 tsp worshire
1/4 cup Italian seasoning
put every thing in a pot with 3 cups water simmer 1 hour
makes 14 cups
2.5 POINTS PER CUP
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BEEF CARBONARA
1/2 lb LEAN GROUND BEEF
1/4 tsp FENNEL SEED
1/2 cup CHOPPED PARSLEY
1 small ONION
1 cloves MINCED GARLIC
3 EGGS WELL BEATEN
1/2 cup GRATED PARMESAN
GROUND PEPPER
SPAGHETTI 4cups cooked
brown hamburger,with fennel,onion,and garlic beat eggs with 1/2 tsp salt cook spaghetti a dente drain well, and add hot meat mixture. add butter, and parsley to spaghetti, mix quickly at once pour eggs and quickly lift and mix spaghetti to coat well with egg. sprinkle in Parmesan and a dash of pepper; mix again
makes 7 cups
6 POINTS PER CUP
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SAUSAGE SPAGHETTI
11-Italian link sausages (6pts each)
1 large can tomato sauce
1 TBSP garlic
2 TBSP Basil & Rosemary
3 small pkg sauce mix
1 cup chopped celery
1/2 sweet red pepper
4 large cans mushrooms
4 cans diced tomatoes
brown and crumble meat. add all other ingredients and simmer a few hours 66 points per pot--
3 points per cup
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