LOW-CALORIE Grilled Chicken Fettuccine w/ Almond-Basil Pesto | nuPasta

low-calorie pasta

Last week, Mike and I went to the Ex. I really don’t like rides because they’re terrifying and I just end up feeling nauseous, but I promised I’d go on at least one ride, so I did. And it was awful and I felt nauseous for the rest of the night. So since I hate rides, the thing I usually look forward to at the fair is all the food! With Sugar-Free September in full swing, funnel cake, soft-serve and deep-fried Mars bars were obviously off limits. It was a bit of a bummer ūüôĀ¬†But the other thing I really enjoy about the Ex, are all the vendor booths selling all their As Seen on TV-style products. A couple years ago we got a great deal on our Vitamix, which totally changed my smoothie-making life.

This year, I picked up two new products. The first was a jewelry cleaner, which made my ring super sparkly, and the second is this super low calorie pasta called nuPasta.

low-calorie pasta

Since I’ve been calorie counting, I usually avoid pasta, since it’s such a calorie bomb. I’d much rather eat¬†spaghetti squash¬†or¬†spiralized veg noodles, since that saves me a whole lot of calories that are better put towards a nice sauce and a sprinkle of Parmesan (or dessert).

I’d heard about “miracle noodles” before, some sort of super low-cal pasta that I’d also heard smelled pretty fishy. When I saw the nuPasta booth at the Ex, I was excited to try the sample they were dishing out. I gave nuPasta a try, and with no hint of fishy smell, I was quickly sold and I picked up a box of each: spaghetti, fettuccine, and angel hair. Continue Reading

Sweet Potato Noodles

sweet potato noodles

It’s winter and it’s cold and it’s dark and it’s the time of year when I look for¬†comfort in big bowls of hot and saucy pasta.¬†But it’s also the New Year and only a couple weeks into January so it’s way too early to be giving up on those New Year’s resolutions, right? Eat healthy, eat less chocolate, hit the gym, all of that. Well thank goodness for my spiralizer because with these Sweet Potato Noodles I can dig into a great big bowl of pasta for only a fraction of the calories.

While I’ve been obsessed with my spiralizer for quite some time now, this is actually the first time I tried spiralizing sweet potato. So quick, so delicious. I tossed in a handful of edamame, which made this extra filling, but these sweet potato noodles can be dressed up in a million different ways, just like regular pasta. They’re even the perfect, healthy base to balance out that favourite heavy meat or rich cream sauce.

sweet potato noodles

Sweet Potato Noodles
 
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Author:
Serves: 2-3
Ingredients
  • 2 sweet potatoes, peeled and spiralized
  • ½ Spanish onion, chopped
  • ½ cup edamame
  • 1 cup marinara sauce
  • ¼ tsp cayenne pepper
  • ½ tsp oregano
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp rosemary
  • sea salt, to taste
  • 1 tbs olive oil
Instructions
  1. In a small pot, bring water to a boil and add frozen edamame, cook for 4-5 minutes, strain
  2. Heat oil over medium heat in a large pan
  3. Add onion and sweet potato and saute until tender, about 7-10 minutes
  4. Add marinara sauce, cooked edamame and spices

sweet potato noodles

 

Leftover Turkey Pot Pie (the mini version!)

mini turkey pot pies made with phyllo - thanksgiving leftovers!

These Leftover Turkey Pot Pies are so easy that even someone who is recovering from surgery and really shouldn’t be in the kitchen can do it. Ok, so if you are actually recovering from surgery then I don’t recommend it, but you can only watch so many episodes of Storage Wars and Say Yes to the Dress…¬†I popped a couple extra pain pills and gingerly put together these mini pot pies using turkey from our Sugar-Free Thanksgiving¬†that I’d frozen and phyllo leftover from my Shrimp and Sweet Potato Mousseline that I’d forgotten to re-freeze.

turkey pot pie - thanksgiving leftovers!

I used phyllo dough for these turkey pot pies, since I had it on hand, but it’s also lower in fat and calories than other pastry doughs. These leftover turkey pot pies can be made in a full-sized pie pan or in jumbo muffin tins. I made both, but I prefer the mini version.¬†They’re cute, tasty and you can eat them with your hands. If you’re celebrating Thanksgiving next week then file away this recipe to use for your turkey leftovers. Might as well shove in any leftover stuffing or mashed potatoes, too.

For other leftovers ideas, check out the great recipes from Day 3 of #blogsgivingdinner.

turkey pot pie - thanksgiving leftovers!

Leftover Turkey Pot Pie (the mini version!)
 
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Use that leftover Thanksgiving turkey in these turkey pot pies wrapped in golden, flaky phyllo dough.
Author:
Serves: 6
Ingredients
  • 2 cups shredded cooked turkey
  • 8 sheets phyllo dough
  • ¼ cup fresh or frozen peas, carrots, beans
  • ¼ onion, chopped
  • 1 rib celery, chopped
  • ½ cup sliced mushrooms
  • 1 cup shredded kale
  • 3 cups broth
  • ¼ cup olive oil
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350 F
  2. Heat a small amount of oil in a large pan over medium high heat
  3. Add celery and onions and cook until translucent
  4. Add remaining vegetables and cook for a few minutes
  5. Add 3 cups broth and flour, stir to combine well, and gently simmer to thicken before adding cooked turkey and season to taste
  6. Meanwhile, lightly grease a jumbo muffin tin or pie pan
  7. Gently brush oil onto one sheet of phyllo dough and layer with another sheet. Repeat until 4 sheets are layered
  8. Do the same with the remaining 4 sheets and (if making mini pies) cut each stack into 6 (you should have 12 squares of phyllo, each 4 sheets thick)
  9. Line muffin tin with phyllo sheet squares, and fill with turkey and vegetable mixture
  10. Bake for 10 minutes
  11. Remove from oven and top pies with remaining phyllo sheet squares and gently tuck edges
  12. Cut slits to allow steam to escape and return to oven and bake for another 10 minutes, or until tops are golden (watch carefully so they don't burn)
  13. Allow to cool slightly before removing from tins and serving

turkey pot pie - thanksgiving leftovers!

Cranberry Rice Pilaf with Roasted Butternut Squash

Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/

I’m out in Saskatoon this week for a conference, where the land is flat and the weather is surprisingly fall perfection. I gave my presentation on Day 1, so now I can sit back and relax a little, take in the other sessions¬†and sneak¬†out¬†for a few minutes here and there¬†to walk down to the Saskatchewan River,¬†where the sun is warm and the trails are littered with crunchy leaves.

In between presentations I wanted to share this recipe that I made last weekend. In this dish, a simple rice pilaf is jazzed up with sweet dried cranberries and tender cubes of roasted butternut squash.

After getting home from France, I noticed we had a single butternut squash hiding in the cupboard, leftover from the butternut squash soup that we served for our Sugar-Free Thanksgiving. I also spotted the dried cranberries that I’d hidden away¬†last month, so¬†together they went into this Cranberry Rice Pilaf with Roasted Garlic Butternut Squash.

I roasted the garlic right inside the cavity of the overturned halved squash, which infused the squash with a subtle garlic flavour and resulted in buttery soft garlic that I then mashed into the rice. Cubed butternut squash is mixed with wild rice, cranberries, onion and pepper, and served in mini pumpkins just for extra seasonal cuteness. How great would this look on a Thanksgiving table though, right?

butternut squash recipe

Cranberry Rice Pilaf with Roasted Garlic Butternut Squash
 
Prep time
Cook time
Total time
 
Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/
Author:
Serves: 4-6
Ingredients
  • 1 butternut squash
  • 2-4 cloves garlic
  • 1 cup wild rice
  • 3 cups turkey stock (recipe: http://homeatsix.com/2014/09/thanksgiving-menu/)
  • ½ cup chopped green pepper
  • ¼ cup chopped onion
  • ¼ cup dried cranberries
  • 1 sprig fresh rosemary (~2-3 tsp dried), finely chopped
  • 1 tbs olive oil
  • coarse sea salt and ground pepper
Instructions
  1. Pre-heat oven to 400F
  2. Heat oil over medium heat in a medium sauce pan, add pepper and onion and cook until tender, stirring occasionally (3-5 minutes)
  3. Add rice and cook for 2 minutes
  4. Add stock, and bring to a boil
  5. Reduce heat and simmer, covered, for 40-45 minutes, until most of the water is absorbed and rice is tender
  6. Meanwhile, cut butternut squash in half lengthwise, remove seeds, brush with oil and sprinkle with 1 tsp rosemary
  7. Place squash flesh side down on a parchment paper-lined baking sheet
  8. Tuck peeled garlic cloves underneath squash in cavities
  9. Roast at 400F for 25-30 minutes, until fork tender
  10. Remove from oven and allow to cool until skin can be safely peeled
  11. Chop squash into 1 inch cubes, stir into rice along with cranberries, mashed garlic and remaining rosemary
  12. Season with salt and pepper, to taste

Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Pin for this and more Thanksgiving dishes.