Italian Recipes (Most Popular)
This is another one of the oldie but goodie Weight Watcher recipes from the "most expensive cookbook on the planet." Built around a cooking technique call sopa seca or "dry soup," vermicelli is cooked right in the pot along with tomatoes and other ingredients. By the time the pasta is cooked, the liquid has been absorbed and the flavors have melded.
Again, the original recipe had some weird portions in it to make it fit in the WW exchanges. I've simplified the recipe which originally called for ground beef. I don't eat of lot of beef but I've very fond of ground turkey and it works great in this recipe. Flats of ground turkey come in 20 oz. portions so half the package is perfect. I've also just used a whole one-pound tube of frozen ground turkey (Jennie O brand) with equal success.
I found these cute little 7 oz bags of cut pasta in the Latin Foods aisle of my local grocery store, too. Open the bag and boom! Done, easy! Now that I'm relaxed about portions I realize an extra ounce of pasta split between four servings is not a big deal.
Be sure to use a big, deep skillet or dutch oven for this recipe. It makes four hearty servings but requires a lot of room to stir.
Yummy chicken alfredo... Everytime I cook this gourmet meal it vanishes... to include the kids!!
something I threw together to freeze, and take out for a quick meal anytime I need something low cal. I put this over pasta or rice.
"Beef rump slowly roasted with Italian seasonings until tender. Whenever these were on the menu, lines would form. Serve on crusty Italian bread."
From: AllRecipes.com:
http://allrecipes.com//Recipe/italian-
beef-sandwiches/Detail.aspx
I couldn't find an accurate nutrition record for boneless rump roast, so I chose the closest I could find, Beef bottom round. The nutrition on Allrecipe.com says:
Nutrition Information
Servings Per Recipe: 8
Calories: 494
Amount Per Serving
* Total Fat: 32.7g
* Cholesterol: 138mg
* Sodium: 985mg
Amount Per Serving
* Total Carbs: 2.3g
* Dietary Fiber: 0.8g
* Protein: 45.2g
I increased the amount of beef to make the recipe meet the calories of the original recipe. If you use boneless rump roast, the calculations will be correct for the amount listed in the ingredients list.
51.6 CALORIES, .2g FAT, 1206.1g SODIUM, 24.9g POTASSIUM, 7.1g CARB, 3.1g FIBER, 4.7g SUGARS, 1.8g PROTEIN - PER SERVING
This is a slightly modified recipe from one of my favorite Tuscan cookbooks. Yields Two Dinner Sized Servings. Suggested serving with greens of wilted baby spinach leaves.
Excellent sauce over any dish of your choice. We serve it over whole wheat psata.
Makes a lot of servings, and freezes really well for later use.
We divide it up and store in the freezer for quick meals.