Penne Alla "Not-ka"

What is Penne all Not-ka you ask? It's penne alla vodka...without the vodka...or all of the calories!

This is a recipe I found in my pre- low-carb days. I pretty much don't eat pasta anymore as a rule but I'll allow myself once in a GREAT while (like maybe once or twice a year). This is one of the recipes I make an exception for because it's super delicious and low calorie too.

I don't know if any of you ever watched the short-lived show Cook Yourself Thin but I did and I really liked the ladies on it and loved the recipes so I was so excited when the cookbook came out. I'm sad to say the show is gone, but at least I still have lots of great recipes from their book. And I didn't have the heart to change their so-cute name for this recipe. :)

I make mine with the Dreamfields low-carb penne but feel free to make it with whatever kind of penne you choose.

~Leah

Penne Alla "Not-ka"

Recipe Type: Main

Cuisine: Pasta

Author: Leah (from Cook Yourself Thin)

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

• 2 tsp. olive oil, plus extra for serving


• 3 cloves garlic


• ½ c chopped red onion


• ¾ tsp. salt


• 1 14-oz can diced tomatoes i juice, pureed in food processor or blender


• pinch (or two) red pepper flakes


• 8 oz low-carb pasta (like Dreamfields) or any other type of penne pasta


• ¼ c whipping cream


• 6 Tbsp evaporated nonfat milk


• ⅓ c grated Parmesan cheese


• ¼ c shredded fresh basil


• ⅛ tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil.


2. In a large saucepan, heat the 2 tsp oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and ¼ tsp salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, ½ tsp salt, and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.


3. Meanwhile, add the penne to the boiling water and cook until just shy of al dente (about 6 minutes for traditional pasta, about 8 minutes for low carb pasta). Using a large slotted spoon, scoop the penne out of the water and add it to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little bit of the pasta cooking water if the mixture is dry (if you did not drain the pasta and then add it but scooped it out with a slotted spoon, it most likely will not be dry). Stir in ¼ c of the Parmesan, the basil and black pepper.


4. To serve, divide pasta between 4 bowls. Drizzle each with ½ tsp olive oil and sprinkle with the remaining Parmesan.

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Guacamole Salad

I did not like avocado until I was in my 20s. Which, if you know me today, seems insane since I eat at least 3-4 a week. I think I had had some once or twice when I was little and didn't like it and proceeded to never try it again -- well, not NEVER obviously, but not for a very very long time. Even when I'd be at some great Mexican joint with girlfriends sipping (mutiple-ish) margaritas and there was what was purported to be unbelievable guacamole, I would say, "I don't like avocado" and I'd be met with that wide-eyed, open-mouthed gape every. single. time.

It wasn't until my boyfriend of five years and I went on our first vacation together to Mexico in 2000 (where he became my fiancé and the rest is history) that I even gave avocado/guacamole a shot. It was out of sheer desperation. We had gone on one of those ATV tours through the jungle and on the ocean and there was a rest stop with refreshments and snacks. I was really hungry (hanging on to the waist of your man trying to hold on and not get flung into the jungle to live with the monkeys while he's zipping around and he's 6' and you're 5'1" is hard work!). The only "snacks" that were there were actually "snack"...some chips that were topped with some fresh guacamole. I was so annoyed! But hunger gave in and I thought, I'll just try one. ..... Not three seconds later I was debating which would be worse: Shoving my face onto the platter a la Randy in "A Christmas Story" or dumping them all down my shirt and taking off on the ATV.

And so the love affair began.
With my husband too. ;)

I watched Rachel Ray make this on "30 Minute Meals" years ago and thought "I've gotta try that!" (being a new avocado worshipper and all) and I've never stopped making it. It is so delicious and I love that I can have "guacamole" without the chips sometimes!

~Leah

Guacamole Salad

Recipe Type: Salad

Author: Leah (from Rachel Ray)

Prep time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients

• 2 medium avocados, pitted and sliced


• 2 medium tomatoes, seeded and chopped


• 1/2 English (seedless) cucumber, chopped


• 1/2 red onion, sliced


• 1 jalapeno, seeded and finely chopped


• 3 Tbsp lemon juice


• 1 small clove garlic, chopped


• A few drops hot sauce


• 1 teaspoon salt


• 1/3 cup extra-virgin olive oil

Instructions

1. Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.

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Strawberry Spinach Salad

I love salads. LOVE them. In fact, one of my favorite things to order at Portillo's (if you do not live in Illinois, Arizona, Indiana, or California, I am so, SO sorry that you may not have any idea what Portillo's is -- and if you plan to visit Chicago, plan on stopping there) is their chopped salad (minus the pasta). This is saying something as it's on the menu alongside one of the best burgers that exists, cheese fries, Chicago-style hot dogs and the like. But being someone who pretty much always watches carbs, (I even watch them as they go into my mouth when I just MUST have that one cookie...or the peanut butter m&m's at the movies...or the cold, dried out, half of the soft pretzel that my daughter didn't finish at the pool) I like that I can have a really really tasty, filling, not-feeling-deprived-at-all salad while the rest of my family gorges on their beef and cheddar croissants, burgers, and onion rings (bastards).

This salad has been tops on my list for YEARS. Bear with me as you read through the ingredients as it's one of those recipes that has evolved with me over the past decade. I started out making it exactly as I had found it on allrecipes in all of it's obnoxiously sweet glory and have modified it a little bit every time I've made it. I now replace the sugar with splenda or stevia and added feta cheese somewhere along the way. I've always meant to try grilling some chicken to put on top but haven't gotten there yet -- let me know if you do!

~Leah

Strawberry Spinach Salad

Recipe Type: Salad

Author: Leah (adapted from allrecipes)

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

Serves: 4

Ingredients

• 2 Tbsp sesame seeds


• 1 Tbsp poppy seeds


• 1/4 cup splenda or stevia (or white sugar)


• 1/2 cup olive oil


• 1/4 cup balsamic vinegar (or distilled white vinegar)


• 1/4 tsp paprika


• 1/4 tsp Worcestershire sauce


• 1 Tbsp minced onion


• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces


• 1 quart strawberries - cleaned, hulled and sliced


• 1/4 cup candied pecans, walnuts, almonds (you may toast them if you'd like), or any favorite nut toasted or candied


• 1/4 cup feta cheese

Instructions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, splenda or stevia (or sugar), olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.


2. In a large bowl, combine the spinach, strawberries, almonds, and cheese. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

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The Erin Burger (or Chicken Burger with Pear Chutney)

I am a huge fan of burgers. If I go more than a week without one, I start to get cravings that won't go away until I get a big, juicy cheeseburger. That being said, I am generally NOT a fan of turkey burgers. I've tried them all kinds of ways and they just never do it for me.

Except for this burger.

It has such unique, fresh flavors that there's nothing not to like about it -- pears, apples, chutney, fresh parsley,  lots of fresh lemon and even cinnamon!  We just had to name it the Erin burger since it's got so much sweet and fruit in a savory burger and that's just her "thing." You may be saying, uh...the recipe says "Chicken Burger" not turkey. I have always made it with turkey and have always liked it but I decided to try it this time around with chicken. As I said, I've never really liked turkey burgers but Erin got me trying ground chicken for some burger recipes a few years ago and I found that I really liked the chicken much much more than the turkey so I figured trying it with the only turkey burger recipe I like would be delish and I was right! Although, you really can't go wrong with either meat with this recipe.

You may be wondering where the cheese is and I'm telling you it doesn't need it! Believe me. I consider it almost sacrilegious to have a burger without cheese on it but I'm begging you to try the recipe just once exactly as is...no condiments, no cheese, just the chutney. Also, if you're a low-carber...this burger has so much flavor you won't even miss the bun!

~Leah

The Erin Burger (or Chicken Burger with Pear Chutney)

Author: Leah (adapted from Trump's turkey burger)

Prep time: 2 hours

Cook time: 14 mins

Total time: 2 hours 14 mins

Serves: 8

Ingredients

• Burger


• 1/4 cup thinly sliced scallions


• 1/2 cup finely chopped celery


• 3 Granny Smith apples, peeled and diced


• 1/8 cup canola oil


• 4 pounds ground chicken or turkey


• 2 Tbsp. salt


• 1 Tbsp. black pepper


• 2 tsp. Tabasco® chipotle pepper sauce


• 1 lemon, juiced and grated zest


• 1/2 bunch parsley, finely chopped


• 1/4 cup Major Grey's Chutney, pureed


• Pretzel buns or your favorite hamburger bun or roll


• Chutney Topping


• 1 Anjou pear, peeled and diced


• 1/2 teaspoon cinnamon


• 1 teaspoon sea salt


• 1 1/2 cups Major Grey's chutney

Instructions

1. Sauté the scallions, celery and apples in the canola oil until tender. Let cool.


2. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.


3. While the burgers are chilling, make the chutney topping.


4. Preheat oven to 350°.


5. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.


6. Cool and mix with the chutney.


7. Season the turkey burgers with salt and pepper. Place on a preheated, oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.


8. Serve on pretzel bun or your favorite bun or roll and top with chutney mixture.

Notes

Yes, these are ginormous burgers and if you decide to make them smaller, please adjust your cooking time as they will get dry FAST. You MUST oil your grill...these do not have much fat and they will stick. Also on that note -- don't mess with these once they're on the grill. Put them on, set the timer, flip them, set the timer, take them off. They can fall apart easily so you really don't want to be messing with them.

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