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!!!
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!
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.
-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
Guac is super easy! It’s fresh, tasty, and a perfect compliment for so many dishes if you’re looking for kicked up flavor. Don’t let the mortar and pestle fool you, good guacamole requires nothing but a couple of pieces from your local produce aisle at the supermarket, a bowl, and a fork!
The Couture Cook’s Guacamole
2-3 Haas Avacados (cut them, seed them, squish them, make sure they’re ripe and ready to go. Mash all of it well)
1 Lime juiced, 1 lemon, juiced
Some Salt, Pepper, and Papricka
2 Cloves of Garlic, minced well
1 Hand Full of Fresh Cilantro, chopped up well
2 Roma Tomatos, gutted and chopped (don’t use pulp and seeds)
1 Red Onion, chopped well
Toss the Avocados and Lime Juice together well, so all of the avocado is coated, and doesn’t get brown (which doesn’t mean it’s bad, but it doesn’t look very appetizing)
Mash well and add in spices and garlic completely
Stir in onion, tomato, and cilantro well
To store, make sure you seal as air tight as possible. I usually put it in glad-ware or something similar, press plastic rap down on the top, then put the lid on and keep it in the refridgerator