Archive for the ‘Pasta’ Category

Tonight we are having Mama’s Amazing Ziti from MealMakeOverMoms.com

Total carbs per serving:  52


  • 1 pound lean ground beef (90% lean or higher)
  • 2 large carrots, shredded (about 2 cups)
  • Two 10 3/4-ounce cans 30%-less-sodium tomato soup
  • 2 cans water
  • 8 ounces dried whole wheat blend ziti (about 2 1/2 cups)
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup preshredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  1. Place a large saucepan or Dutch oven over medium-high heat. Add the beef and carrots and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.
  2. Add the tomato soup, water, ziti, basil, garlic powder, and onion powder and stir until well blended. Bring the liquid to a boil, reduce the heat and cook, covered, at a low boil, until the ziti is tender, about 25 minutes. Stir occasionally.
  3. Stir in the mozzarella cheese and serve in individual bowls and sprinkle with Parmesan cheese.

I was a little strapped for time tonight, so instead of making the sauce as I should have, I grabbed a jar of meat flavored pasta sauce.  Not as good, but it got dinner on the table!

I also popped in a 350 degree oven to brown it up a bit since I really don’t know how to eat un-baked ziti 😀


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When I told my six year old that we were having this for dinner tonight, she replied “oh man, that’s the stuff that gives me a tummy ache ’cause I eat too much!”

I’ve used many different recipes to arrive at my own version, including $5 Dinners and Budget Friendly Cooking.  I’ve mostly adjusted them to suit our family’s taste in veggies.  Both great recipes, but I’m not sure of their carb counts.

My version feeds 4-6 people and net carb counts per serving are in ( ).

Chicken Primavera


  • 1 (13.25 oz.) package Whole Grain Medium Shells pasta (35)
  • 2 lbs. Boneless Skinless Chicken Breast (0)
  • 2 Tbsp Olive Oil (0)
  • Salt & Pepper (0)
  • 1 cup Carrots (2)
  • 1 cup Cauliflower (.3)
  • 1 cup Broccoli (1)
  • 1 Orange, Red or Yellow Bell Pepper (1.7)
  • 2 Garlic Cloves, minced (0)

For Cheese Sauce:

  • 4 Tbsp butter or margarine (0)
  • 4 Tbsp Flour (4)
  • 3 cups Milk (8)
  • 4 – 6 Tbsp Parmesan Cheese (0)
  • Salt & Pepper

Total Carbs:  52


  1. Cook pasta according to package instruction, drain and put aside.
  2. Salt and pepper the chicken.  In medium saucepan, add olive oil and chicken breasts.  Cook chicken on each side for about 6 -8 minutes, making sure it has cooked through; transfer to plate and keep warm.
  3. Chop the veggies and add to the skillet the chicken was in.
  4. Steam/saute the veggies for 5 – 6 minutes or until tender with 1/4 cup of water.  Transfer to the bowl with the pasta.

Cheese Sauce:

  1. In the same pan you made the chicken and veggies, heat butter over medium-high heat.
  2. Add the flour once it has melted and whisk quickly until it forms a paste.
  3. Slowly whisk in milk and don’t stop.  Big bubbles should be popping, and as you whisk it should become thickened.
  4. Whisk in parmesan cheese, add salt and pepper to taste.
  5. Remove from heat and use a rubber spatula to transfer all of it into the bowl of pasta and veggies.
  6. Dice the chicken, add it the bowl and mix

Hint:  A lot of people prefer to dice their chicken before cooking.  I don’t.  I’m not too cool with handling raw chicken more than I need to.  At step six I get out my big cutting board and my meat cleaver.  I press the cleaver through the chicken length-wise about four times, turn and cut into cute little squares.  Much cleaner than cutting it raw!

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The base recipe for this can be found at All Recipes, but is not as diabetic friendly and has a spongy consistency.  With my recipe, I’ve substituted whole wheat pasta shells and added more half-and-half to make it creamier.  My version feeds 4-6 people and net carb counts per serving are in ( ).  Please don’t ask about the fat content – I don’t want to know!

  • 1 Tbsp Vegetable Oil (0)
  • 1 (13.25 oz.) package Whole Grain Medium Shells pasta (35)
  • 9 Tbsp butter (0)
  • 1/2 cup shredded Muenster Cheese (0)
  • 1/2 cup shredded Cheddar Cheese (0)
  • 1/2 cup shredded Sharp Cheddar Cheese (0)
  • 1/2 cup hredded Monterey Jack Cheese (0)
  • 2 cups Half-and-Half (4)
  • 8 oz. cubed Velveeta Cheese (0)
  • 2 Eggs, beaten (1.2)
  • 1/4 tsp Salt (0)
  • 1/8 tsp ground Black Pepper (0)

Total Carbs: 40.2


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
  2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
  3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
  6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

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