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Do You Normally Cook With Regular or Whole Wheat Pasta?

partysugar — Sun, 07 Jun 2009 01:30:03 -0700

Whole Wheat Penne With Chicken, Chard, and Peppers

FitSugar — Fri, 03 Aug 2007 10:15:00 -0700

I love chard! It is leafy and green - what's not to love? During the Summer months, I like to avoid turning on my stove, so I found this oven-less recipe for a main dish featuring red swiss chard; it's lowfat, so I thought I should share it.

Using whole wheat penne really increases the amount of fiber and nutrition in any pasta dish. Plus, this dish is colorful, featuring green, red, and orange, so you know you are getting a variety of nutrients and antioxidants (pigment in produce is generally created by antioxidants). If you happen to not be a fan of chard (which I honestly cannot imagine), you can make this dish with spinach too.

To see this tasty recipe, just read more.

Whole Wheat Penne with Chicken, Chard and Pepper
adapted from Culinary.net

Ingredients
2 boneless, skinless chicken breast halves, cut into bite-sized
2 tablespoons extra virgin olive oil
1 small onion, chopped
1 orange bell pepper, chopped
4 cloves garlic, minced
1 bunch swiss chard (leaves and stems separated - chop stems)*
1 cup chicken broth
1 box whole wheat penne pasta
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley (optional)

Directions

Sprinkle chicken with salt and pepper.
Heat oil in large skillet over medium-high heat. Brown chicken then add onion, pepper, chopped chard stems and garlic. Cook and stir 5 minutes.
Fill large pot with lightly salted water and bring to boil.
Add chard to skillet, sautée until thoroughly until wilted.
Add chicken broth and remaining salt and pepper. Cook until chicken is thoroughly cooked.
While broth is heating, cook penne. Drain and return to pot.
Add chicken mixture to hot penne and toss. Salt and pepper to taste. Sprinkle with cheese and chopped parsley.

*Chard tip: The easiest way to prepare chard is to simply rip the leaves from the stems. Then you can chop the stems and the leaves separately.

Serves 4-6

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Fast & Easy Dinner: Penne With Mushrooms

partysugar — Thu, 19 Nov 2009 12:50:30 -0800

Although some people may think all pasta dishes are loaded with carbs and cheese, this recipe proves them wrong. It's chock full of mushrooms and kale, and combines whole wheat pasta with a rich sauce made from hazelnuts. Most grocery stores carry whole wheat pasta these days; you can find it in the regular pasta aisle. There's no meat, but the mushrooms and nutty gravy give this dish a complex heartiness. To check out this vegetarian-friendly, cheese-free pasta recipe, read more.

Penne With Mushrooms
From Everyday With Rachael Ray

Ingredients

Salt
1 pound whole wheat penne pasta
A handful dried porcini mushrooms
2 cups vegetable or mushroom broth
2 tablespoons extra-virgin olive oil
4 portobello mushroom caps, halved and thinly sliced
2 shallots, thinly sliced lengthwise
3 to 4 cloves garlic, finely chopped
1 bunch kale, stemmed and chopped
Freshly ground pepper
¼ teaspoon grated or ground nutmeg
2 tablespoons butter
½ cup chopped peeled hazelnuts
2 to 3 sprigs fresh rosemary, leaves finely chopped
2 tablespoons flour

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.
In a large nonstick skillet, heat the olive oil, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss.
Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture.
Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside.
Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2 to 3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3 to 4 minutes.
Toss the pasta with the kale mixture and gravy; season with salt and pepper.

Serves 4.

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Fast & Easy Dinner: Linguine With Arugula and Edamame

partysugar — Thu, 23 Apr 2009 08:00:47 -0700

If you're a busy home cook, be sure to keep your pantry stocked with a good whole-wheat pasta. It's the ideal ingredient for rapid, but varied cuisine. You can mix it with everything from bacon and tomato sauce to veggies and cheese.

In this dish, whole-wheat linguine is tossed with peppery arugula and fresh edamame. It's a quick vegetarian meal that's healthy and delicious. To get the adaptable recipe, read more.

Linguine With Arugula and Edamame
From The Nest

Ingredients

2 cups shelled edamame
8 ounces whole wheat linguine or farro
1 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
8 cups coarsely chopped arugula
Salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

Cook the edamame in boiling salted water until they are crisp-tender, 3 minutes. Remove them to a bowl with a slotted spoon.
Add the pasta to the same water, and cook according to package directions. Drain it in a colander, drizzle with 1/2 teaspoon of the oil, and set it aside.
In a large, nonstick skillet, heat the remaining oil over medium-high heat. Add the garlic and cook 15 seconds. Mix in the arugula, coating it with the oil, and cook until wilted, 2 minutes.
Mix in the edamame and remove the pan from the heat.
Add the drained pasta, stirring until it is warmed through, and season to taste with salt and pepper.
Divide the pasta and vegetables among 4 shallow pasta bowls or dinner plates, and top with equal amounts of the cheese. Serve hot or at room temperature.

Serves 4.

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Fast & Easy Dinner: Whole Wheat Rigatoni with Bacon

partysugar — Fri, 09 Nov 2007 08:01:55 -0800

In an attempt to help my dad lower his cholesterol, I've been looking for recipes that feature whole grains. When I came across this recipe for whole wheat pasta tossed with a fragrant bacon and tomato sauce, I had to share it with both my dad and you! This hearty yet health-friendly pasta is scrumptious on a cold night, and is great when paired with a crunchy salad and crisp drink. It's simple to make the sauce and you will have dinner on the table in no time. Get the recipe when you read more

Whole Wheat Rigatoni with Bacon
From Rachael Ray

Salt
1 pound whole wheat rigatoni
3 tablespoons extra-virgin olive oil
1/3 pound thick-cut bacon, chopped
3 fresh or dried bay leaves
1 large onion, quartered and sliced
Freshly ground pepper
1/2 cup chicken broth or dry white wine
One 28-ounce can crushed tomatoes, such as San Marzano
Flat-leaf parsley, finely chopped (a generous handful)
Freshly grated Pecorino Romano cheese, to pass around the table

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the extra-virgin olive oil and the bacon and cook until the bacon renders fat and crisps at the edges.
Add the bay leaves and onion and season with a little salt and a healthy dose of pepper.
Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss.
Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.

Serves 4.

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Your Healthy Food Swaps

FitSugar — Tue, 10 Nov 2009 08:00:27 -0800

Since decadent foods like ice cream, baked treats, and fried foods tend to be high in the calorie department, it's good to have a few healthy food swap ideas up your sleeve. Here are some shared by fellow FitSugar readers.

"Avocado instead of mayo . . . sure it may have fat in it but it's healthy fat and tastes delicious. Hummus instead of cream in sauces and soups . . . adds a ton of flavor and protein." - mamasitamalita
"I use balsamic vinegar (not vinaigrette) on my salads without any oil. It gives the same powerful flavor kick but for a lot less calories." - laellavita
"Replace ranch dressing on my salad with cottage cheese." - genipher85

For more great ideas, keep reading

Fast & Easy Dinner: Tuna Pomodoro

partysugar — Wed, 14 Oct 2009 07:50:15 -0700

Before I lived in Spain, I never thought of putting canned tuna in pasta. However, the Spanish think everything tastes better with olive-oil packed tuna (including guacamole!), so I learned to love this savory pasta combination.

I suggest you give it a try with this simple recipe. The tuna is tossed with a quick garlic tomato sauce and whole wheat pasta. It's a healthy and affordable meal that comes together in mere minutes, so check out the recipe and read more.

Tuna Pomodoro
From Eating Well

Ingredients

8 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 anchovies, minced (optional)
1/4 teaspoon crushed red pepper, or to taste
1 28-ounce can diced tomatoes
1 6-ounce can chunk light tuna, drained and flaked
2 tablespoons thinly sliced fresh basil

Directions

Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more.
Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more.
Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.

Serves 4.

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Prevent Heartburn With These 5 Foods

FitSugar — Tue, 15 Sep 2009 10:00:25 -0700

If you suffer from heartburn or gastroesophageal reflux disease (GERD), the acid that's in your stomach comes back up through your esophagus, and results in burning and pain in your chest. It's often caused by the foods you eat, so here are some foods that will prevent these uncomfortable symptoms.

Oatmeal with bananas - Opt for this high fiber, lowfat food instead of a sugary, fried doughnut for breakfast since high fat foods often lead to symptoms. Bananas naturally fight stomach acid, so the combination is perfect.
Fresh ginger -This natural anti-inflammatory is an ancient remedy for digestive issues. Drink ginger tea, make your own ginger ale, suck on ginger candy, or grate some fresh ginger into your stir-fries.

To see the other foods, read more.

Whole wheat pasta with lowfat white sauce - Tomato sauce is acidic and a surefire way to serve you up some heartburn. So go for a light sauce made from milk, cheese, or broth instead. Choose whole wheat pasta over white pasta since high fiber foods can help alleviate symptoms.
Beans - They're not only good for the heart, but are also a good source of protein that's a great alternative to heartburn-causing meat.
Applesauce - Baking with oil or butter may trigger heartburn symptoms, so replace it with applesauce in your baked good recipes.

5 Grains You Should Be Cooking With

FitSugar — Mon, 21 Sep 2009 09:00:46 -0700

Grains like rice and carbs like pasta are classic standbys, but they become exponentially healthier when they're unrefined. I am talking about whole grains. So swap out white rice for brown, use quinoa instead of pasta, and throw some bulgar wheat in that burger. You'll lower your risk of cancer and build up your body's levels of fiber, vitamin E, iron, manganese, and zinc. Here are five overlooked grains that you should consider adding to your next meal. I have even included recipes to get you started.

Source: Getty

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Why We Overeat: Lack of Sleep

FitSugar — Tue, 22 Sep 2009 03:47:24 -0700

We know that healthy portion sizes are the way to go if we're trying to slim down or maintain a healthy weight. So why is it that we're so quick to overdo it when it comes to eating? Health magazine suggests one reason may be that you're not getting enough Zs. When our bodies don't get the proper amount of sleep, two weight-related hormones are affected - leptin and ghrelin. These hormones are responsible for controlling your appetite and making you feel full. In a recent study, participants who slept for only fours hours had an 18 percent decrease in leptin, the hormone that tells the brain you've had enough food. On the other hand, ghrelin, the hormone that triggers hunger, showed a 28 percent increase. That means if you're not getting enough sleep at night, chances are your appetite will be increased when you're awake, so you'll end up eating more than you would if you were well-rested. The problem is sleep-deprived people tend to reach for sugary, high-carb foods for quick energy and comfort, which translates to weight gain.

So break the cycle and be sure to get at least seven hours of sleep a night. If you're feeling tired during the day, reach for a food that contains high-fiber carbs, such as oatmeal, whole-grain bread, and whole-wheat pasta. Eat it with protein to feel full longer and have sustained energy.