[NOT A] CHEAT Skinny Ziti with Spinach

Every one who’s eaten italian with me knows one thing: I LOVE PASTA! Especially baked pasta. lasagna and baked ziti are my two favorite things in the world. (Del Posto’s 100 layer lasagna, any one?!) So with my new “lifestyle” (going to the gym 6 days a week, eating a pretty- lenient but still hard for me because I love dessert If It Fits Your Macros (IIFYM) diet– I really wanted to find a way to make a leaner baked ziti that wouldn’t feel like a cheat, but still have the cheesy goodness we all love so much- especially in below 0 weather that we get to enjoy here in Ithaca for months on end!

Here’s my easy recipe for 6, with the macros attached to it- & yes, it really is just 341 calories per serving!!!

Ingredients

Beef – Ground, 95% lean meat / 5% fat, ( 10 oz )
Wegman’s – Whole Wheat Pasta – Penne, 3 cup
Wegmans – Organic Baby Spinach — Triple Washed, 2 cups (85g)
Ricotta Cheese – Fat Free, 1 cup<
Wegmans – 2% Milk Mozzarella Cheese, 1 cup
Tuttorosso – New World Style Tomato Puree, 1 container (3 3/10 cups ea.)
Goya – Adobo (With Pepper), 1 tsp (1g)

To Make

Preheat Oven to 350 degrees
Brown meat in pan (do not add fat, the 5% fat is enough!) and boil pasta.
Add spinach to the meat, to wilt the spinach slightly
Stir all ingredients together (use only 1/2 cup mozarella!)
Put mixture in 9×9 square (or similar) oven pan
Top mixture with the remaining 1/2 cup mozzarella
Bake for 25 minutes, and allow to cool before cutting!
Enjoy!

Live long.

B

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Stuffed Peppers

Happy new year! It wasn’t a resolution, but over winter break I have designed a healthy eating plan for myself, and have been exercising/lifting weights. I am feelings great, and am now a firm believer that one does not need to eat bland to eat well. Clean eating is enjoyable, and you feel so much better physically from eating this way that I don’t know if i’ll ever go back to not being more conscious of what I consume on a day to day basis. Here’s one of my go-to recipes when I want a fulfilling and flavorful meal.

Stuffed Peppers

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  • 4 Bell Pepper (Red, Yellow, Green, Orange)
  • Rice – cooked, 1 cup (brown works fine)
  • Carrots – 1/4 cup, chopped
  • Onions – 1/2 cup, chopped
  • Corn – Sweet, yellow, canned, whole kernel, drained solids, 3/4 cup
  • Garlic – Minced, 2 cloves
  • Red Pack – Tomato Sauce 3 cups
  • Oil – Olive, 3 tablespoons
  • Celery – 1/4 cup chopped
  • Beef – Ground, 1 lb (or better yet, ground turkey)
-Preheat oven to 350* F
-Cut off bottom of pepper, and even the top/stems if necessary
-Clean out pepper and rinse. Make a tiny hole where the bottom stem was
-Add 2 tablespoons of olive oil over medium heat, and sauté garlic. Add Rice, coat all grains with oil, and add water. Cook covered until done.
-Season and cook meat with 1 tablespoons of olive oil
-Chop Celery, Carrots, and Onion together, and add vegetables, and rice to the beef mixture
-Add corn to mixture, and combine well. Add parmesan cheese if you’d like
-Put peppers in a pan, I use an 8×8 with 4in sides
-Stuff the peppers fully, and then pour tomato sauce over the peppers
-Put the “tops” on the pepper, and cover with aluminum foil, and cook for 45 minutes or until peppers are cooked
 

Enjoy!

B

Restaurant Aquavit


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While in NYC for the Hotel show, we had the honor of enjoying a [5 hour] meal at Aquavit on 55th Street. In addition to the aquavit [flavor infused vodkas] we had amazing wine pairings, and got a tour of the property following our meal. The service was amazing, and we met a fellow CIA-graduate [I’m doing the joint degree program with Cornell’s Hotel School] who we got to share our experiences regarding school, career choices, etc. with.