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
In honor of national ice cream month, here’s a recipe for DELICIOUS nutella gelato/ice cream without all of the hassle // so whip out your pre frozen bowl, and ice cream makers to indulge in a creamy Couture Cook favorite
Over low heat, incorporate:
3 cups of heavy whipping cream
4 egg yolks
1/3 cup sugar
1 tablespoon vanilla extract
Once everything is well incorporated, stir in
3/4 cup of Nutella
Whisk together. Once all the ingredients are completely incorporated into one another, and chill in the refrigerator, covered, for at least 2 hours
On a piece of wax paper, spread out a thin layer of Nutella and put it in the freezer until solid, than chop into pieces
Once the custard is cool, add the Nutella pieces and put everything in the ice cream maker, turning until desired consistency
Put ice cream into a container and freeze in an air tight container, enjoy!