Pasta e Fagioli (Skinnytaste)

January 19, 2017 at 12:34 am (Italian, Soups/Stews, Vegetables)


(By: Skinnytaste)

7 Smart Points 255 calories
TOTAL TIME: 50 min

A great tasting, thick, hearty Italian pasta and bean soup that is rich in fiber and nutritious.

1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
grated parmesan cheese for topping (optional)


In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
Add 1 cup water and bring to a boil. Simmer covered for 20 minutes stirring occasionally.
Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra).


Yield: 5 servings, Serving Size: About 2 cups

Amount Per Serving:
Smart Points: 7
Points +: 6
Calories: 255
Total Fat: 3.5g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: 47.5g
Fiber: 7g
Sugar: g
Protein: 10.3g



Permalink Leave a Comment

Alfredo Medallions

January 12, 2017 at 11:07 pm (Entrees, Fast, Italian, Pork, Sauces)



By: Marianne at

“Pork tenderloin medallions with Alfredo sauce make an easy but tasty meal and it’s ready in less than half an hour! Serve over freshly boiled red potatoes for a delicious gluten-free meal.”

30 Minutes

Serves 4

416 calories



-Salt and pepper to taste

-1/4 teaspoon onion powder

-1/4 teaspoon garlic powder

-1/8 teaspoon cayenne pepper

-1 (16 ounce) pork tenderloin, cut crosswise into 1/2-inch thick slices

-2 tablespoons butter

-2 tablespoons extra virgin olive oil

-1/2 cup white wine

-1 teaspoon fresh thyme leaves

-1 (15 ounce) jar Classico® Fresh Alfredo Sauce

-1 teaspoon grated lemon zest

-1 tablespoon capers, drained

Mix together salt, pepper, onion powder, garlic powder, and cayenne. Sprinkle evenly over each side of the pork slices.
Heat butter and olive oil in a 13-inch skillet over medium-high heat. Add pork medallions and brown on both sides until pork is almost done (about 4 minutes per side). Remove from skillet; cover to keep warm.
Pour wine and thyme into the skillet. Simmer over medium-high heat until wine is reduced by half.
Pour Alfredo sauce into wine reduction; stir in lemon zest and capers. Stir until sauce is heated through. Place pork slices into the sauce and heat until internal temperature reaches 145 degrees F.


Permalink Leave a Comment

Lasagna Soup (Crock Pot) Skinnytaste

January 12, 2017 at 9:49 pm (Chicken, Crock Pot, Entrees, Italian, Soups/Stews)



Servings: 6 • Size: about 1 1/3 cups • Points+: 7 pt• Smart Points: 9
Calories: 292 • Fat: 10 g • Carb: 29 g • Fiber: 4 g • Protein: 22 g • Sugar: 2 g
Sodium: 739 mg • Cholest: 8.5 mg


For the soup:

cooking spray
14 oz sweet Italian chicken sausage, casing removed
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth*
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free*
For topping:

6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade
*check labels for gluten free


Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.

Permalink Leave a Comment

Baked Pesto Chicken

January 12, 2017 at 4:52 pm (Chicken, Entrees, Italian, Vegetables)






1 LB Boneless, Skinless, Chicken Tenders
3.5 OZ Basil Pesto
3 Roma Tomatoes, sliced
8 OZ Fresh Mozzarella, sliced
Dash of Salt
Dash of Black pepper
Dash of Parmesan cheese, shredded
Dash of Italian seasoning

Preheat oven to 400°F.
Lightly coat a baking dish with pam.
Place chicken tenders in dish.
Spoon basil pesto on each chicken tender.
Spread to coat top of tenders.
Place tomato slices on top.
Sprinkle with salt and pepper.
Place slices of mozzarella on top of tomatoes.
Sprinkle with Italian seasoning and parmesan cheese.
Bake for 40 minutes.
Remove from oven.

Permalink Leave a Comment

Meatballs (for Homemade Spaghetti Sauce)

June 5, 2011 at 2:47 pm (Beef, Entrees, Italian)


-1 pound ground beef (or turkey, etc.)

-1 cup fresh bread crumbs

-1 cup fresh bread crumbs

-1 tablespoon dried parsley

-1 tablespoon grated Parmesan cheese

-1/4 teaspoon ground black pepper

-1/8 teaspoon garlic powder

-1 egg, beaten

-1/2 cup olive oil


In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg.  Mix well and form into 12 balls.

Pour olive oil into a skillet.  Cook meatballs over medium heat until browned on all sides.  Add to Homemade Spaghetti Sauce.

Permalink 1 Comment

Stir & Roll Pizza Crust

October 13, 2010 at 11:54 am (Italian, Muffins/Breads)

From my momma.  Simple, basic recipe.  Reminds me of my childhood.


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup salad oil
  • 2 tablespoons salad oil


Preheat oven to 425 degrees.

Measure flour, baking powder, salt, milk and 1/4 cup salad oil into bowl.  Stir vigorously until mixture leaves side of bowl.  Gather dough together and press into a ball.  Knead dough in bowl 10 times to make smooth.  Divide dough in half.

On lightly floured cloth-covered board, roll each half into a 13″ circle.  Place on pizza pan or baking sheet.  Turn up edge 1/2″ and pinch or pleat.  Bruch circles with 2 tablespoons salad oil.  Layer with pizza toppings of your choice  Bake 20 to 25 minutes.

*Variation:  I will sometimes place the crusts in the oven immediately after brushing them with oil (before putting on the toppings) and bake it for about 13 minutes.  This helps to make a fluffier crust.  Add toppings, then bake another 13 or so minutes, or until cheese is melty and done-looking.

Permalink Leave a Comment

Easy Chicken Parmesan

November 18, 2006 at 8:09 am (Chicken, Entrees, Italian)

Super Yummy!


Prep: 15 min; Cook: 20 min – Easy
Serves 4 – 6

  • 2 large whole boneless skinless chicken breasts (about 1 – 1 1/2 pounds total), **OR** use Perdue Fit & Easy Thin Sliced Chicken Breasts (to avoid the slicing/flattening of regular chicken breasts.  WAY FASTER!)
  • 2 cups dry bread crumbs
  • 4 tablespoons extra-virgin olive oil, or cooking oil of your choice
  • 4 tablespoons unsalted butter
  • 2 cups Italian tomato sauce like plain tomato sauce, or tomato sauce with oregano (or use your favorite prepared sauce)
  • 1/2 pound fresh mozzarella cheese, thinly sliced or grated
  • Salt and freshly ground black pepper to taste

TRIM and carefully slice the chicken breasts in half. (skip if you’re using the thin sliced Perdue chicken).

OPTIONAL, for thinner cutlets: with the flat side of a cleaver or a heavy skillet (you can also use a roller or even a wine bottle), pound or roll the chicken breasts between two sheets of plastic wrap to the desired thickness (usually about 1/4″).

SPREAD the bread crumbs on a flat plate.

PREHEAT oven to 400 degrees F.

SET the tomato sauce on low heat to warm (it will spread more easily).

THOROUGLY coat cutlets with bread crumbs* (press down firmly while coating with bread crumbs).ON medium-high heat, melt the butter with the olive oil. Sautee the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.

(*VARIATION: For a thicker ‘crust’ bread the cutlets by dipping them first in flour, then in a beaten, raw egg before the breadcrumbs and sauteeing, which gives a thicker crust.)

PLACE 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.

COOK the chicken parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so – keep an eye on it so the cheese does not burn.

SERVE with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.   

Permalink 2 Comments

Homemade Spaghetti Sauce

September 27, 2006 at 10:10 pm (Italian, Sauces)

I don’t claim to be the inventor of this recipe, but it is delicious!  Especially when paired with the meatball recipe.  It’ll beat the pants off of any jarred sauce any day.

-3/4 cup chopped onion
-5 cloves garlic, minced
-1/4 c. olive oil
-2 (28 oz) cans whole peeled tomatoes  (I have used basil, garlic, and oregano flavored diced tomatoes before, and it has been awesome.) 
-2 tsp salt
-1 tsp white sugar
-1 bay leaf
-1 (6 oz) can tomato paste
-3/4 tsp dried basil
-1/2 tsp ground black pepper
-1 lb ground beef or turkey (optional)

In large saucepan over medium heat, saute onion & garlic in olive oil until onions are translucent.  Stir in tomatoes, salt, sugar, and bay leaf.  Cover, reduce heat to low, and simmer 90 minutes.*  Stir in tomate paste, basil, ground pepper and cooked ground meat (if desired), simmer 30 mins more.  Serve.

*Note-  Some unnamed members of our household will not eat anything that remotely looks like a veggie.  Usually, I will blend the tomatoes until the big chunks are gone. 

Permalink 1 Comment

Eggplant Parmesan – AWESOME!

September 26, 2006 at 10:33 pm (Entrees, Italian, Oven bakes & Casseroles, Vegetables)

Serves 8?

-1 large unpeeled eggplant, cut into one-quarter inch slices
-2 eggs, slightly beaten
-1 cup bread crumbs
-1/2 cup vegetable or olive oil
-2 fifteen-ounce cans tomato sauce
-1 teaspoon salt
-2 tsp oregano
-1/2 c. chopped (fresh) parsley
-1 ten ounce package mozzerella cheese slices (shredded works well too)
-1 cup grated parmesan cheese

Preheat oven to 350 degrees.

Dip eggplant in egg and then in bread crumbs. Fry slices in oil for three minutes on each side; drain well. In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat. Place half of the eggplant slices in a greased two-quart casserole. Cover with half of the tomato sauce and half of mozzerella cheese. Repeat layers. Top with the parmesan cheese. Bake 45 minutes.

Permalink Leave a Comment