Hawaiian Chicken and Rice

I was feeling like having a little something exotic for dinner - something sweet and savory. First thing that came to mind was fruit with chicken. I had a gorgeous pineapple on hand, so I through together a simple Hawaiian Chicken dish. Same flavors of a Hawaiian Pizza but instead of using ham, I used chicken breast. Easy to put together and it definitely hit the spot. I think the only thing I would change is that I would add a bit of spice to it next time. Maybe Sriracha or something. Oh and some nuts! I'd love a nice crunch in there. Got to get back to the baby - it's his feeding time! Enjoy!

Hawaiian Chicken and Rice

Cook Time: 25 minutes
Prep Time: 4-8hrs (marinating) & 20 minutes for the meal
Serves: 5

Ingredients:
Marinade:

• 1 tsp sesame oil
• 1 tbsp tamari
• 1/4 cup fresh pineapple juice (reserved from cutting the pineapple)
• 1.5lbs boneless, skinless chicken breast, diced

• 1 tsp coconut oil
• 1 vidalia onion, diced 
• 2 cloves of garlic, minced
• 2 cups fresh pineapple, diced (approx.)
• 1/2 tbsp tamari
• pepper to taste

Garnish (optional):

• sesame seeds
• fresh parsley, minced

In a zip top bag or bowl, combine the marinade ingredients and the chicken. Seal well and allow it to marinate from 4 hours to 8 hours in the fridge. 

Once the chicken has marinated, begin cooking the diced onion in the coconut oil over medium heat.

After sauteing the onion for about 3 minutes, add the garlic and the marinated chicken (throw away any excess marinade). Cook for about 10 minutes or until the chicken is cooked through. 

Add the pineapple pieces, tamari and pepper. Cook for another 5-10 minutes, until the pineapple is softened slightly and warm. 

While the chicken is cooking, you can begin cooking the rice.....

Rice:

• 2 cups of long grain white rice
• 4 cups water
• 1 tsp sea salt
• 2 cloves of garlic, minced
• 1/2 tsp coconut oil
• 1/2 tsp sesame oil
• 1 cup fresh pineapple, diced
• salt and pepper, to taste 

Using a rice cooker:

add the rice, water, garlic, oils, pineapple and salt & pepper. Stir everything well. Turn on and allow to cook all the way through.

Cooking on the stove:

Heat a medium/large pot over high heat. Add the rice, water, garlic, oils, pineapple and salt & pepper. Stir everything well.

Allow it to come to a boil, then cover the pot and reduce the heat to low. Let the rice cook for about 10 minutes, or until the liquid is absorbed.

With a fork, fluff the rice well. Serve the rice piping hot along with the chicken.

Nutritional Info for 1 serving of Chicken (about 2/3 cup):

Calories: 215 ; Fat: 3.5g ; Carbohydrate: 12g ; Fiber: 1.5g ; Sugar: 8g ; Protein: 32.5g 

Nutritional Info for 1 serving rice (about 2/3 cup rice):

Calories: 190; Fat: 1.5g ; Carbohydrate: 39g ; Fiber: 1g ; Sugar: 3g ; Protein: 3.5g

Sausage, Peppers and Onions Calzone

I decided to venture into territory that is completely new to me - working with pizza dough. My husband was really wanting a sausage and peppers calzone but without all the grease, fat and heaviness. The calzone he usually orders at one of our local italian restaurants is very fattening. I would assume, eating the entire calzone, would clock in at about 1,500-2,000 calories. It is way too rich for just being a meal! With a bit of inspiration and eagerness to tackle a new project - I made these awesome figure-friendly calzones! I was so pleased with how great these came out. The dough wasn't soft or soggy - just crisp and delicious! I purchased a pound of pizza dough from the grocery - which saved me a lot of time. All I really had to do was make the filling and assemble the calzones. It took a bit of time trying to figure out how to assemble these, but once I got the first one down, the others came together very quickly. I can't wait to try it different ingredients and flavors.

I used my go-to jarred pasta sauce - Newman's Own Organic Tomato and Basil as my sauce. You could use whatever sauce you enjoy - but I highly recommend this one. I made my calzone without cheese, and it was perfect. So it can be made dairy-free if you choose. My husband enjoys cheese - so his was nice and cheesy. The nutritional info is calculated with cheese. I only had sharp cheddar cheese on hand, so that's what I used. It worked very well with the filling. I'm sure any kind of good melting cheese will work. 

Sausage, Peppers and Onions Calzone

Cook Time: < 35 minutes
Prep Time: < 15 minutes
Serves: 4 

Ingredients:

• olive oil spray
• 1 tsp olive oil
• 2 medium onions, sliced
• 2 medium bell peppers, sliced
• 2 cloves of garlic, minced
• 16oz lean turkey sausage, thinly sliced
• salt and pepper, to taste
• 1 tsp dried basil
• 1lb fresh pizza dough
• 3 tbsp flour (for working with the dough)
• 2/3 cup 2% cheddar cheese, shredded 
• 1 egg, beaten
• 1 1/3 cup of pasta or marinara sauce, warmed

Allow the dough to come to room temp while you are preparing the filling. 

Preheat the oven to 400F and prep a large cookie sheet with a little olive oil spray. Set aside.

Heat the oil in a large skillet over medium heat. Add the onions and peppers. Saute for about 10 minutes, stirring often. 

Add the garlic and cook for 3 minutes. Add the sausage, salt, pepper, and dried basil - cook for another 5-10 minutes (until the turkey sausage is cooked throughout). Once it is cooked, set aside and begin working on the dough.

On a floured surface, place the dough and cut into 4 pieces. Beginning working on the first piece. Punch the dough down, to release the gases inside and gradually begin stretching it out (I just gradually pulled at each side evenly, until I got my desired thickness). Make sure your hands have some flour on them to prevent sticking. 

Once you have man-handled the dough, place on the cookie sheet and sprinkle 1/4 of the cheese into the middle. Then top with 1/4 of the sausage mixture. Make sure to spread it out evenly. 

Grab one corner and fold to the other side and do this to all sides until the calzone is completely wrapped. Flip the calzone so that the edges are tucked underneath. 

Repeat the steps needed to make the other calzones. Once they are all ready, lightly brush the tops with a little egg and transfer the sheet to the oven. 

Allow the calzones to bake for about 20 minutes, or until the tops are golden and the dough is cooked through. 

Top the calzones with 1/3 cup of the pasta sauce and serve hot. 

Nutritional Info per Calzone and 1/3 cup of the sauce:
Calories: 565 ; Fat: 18g ; Carbohydrate: 70g ; Fiber: 5g ; Sugar: 10g ; Protein: 32.5g

Nutritional Info per Calzone (no sauce):
Calories: 500 ; Fat: 15.5g ; Carbohydrate: 60.5g; Fiber: 5g ; Sugar: 2g ; Protein: 31.5

Broiled Tamari Ginger Salmon Steaks

I love going to the store and check out to see what looks fresh and delicious. I'm a big stickler on eating seafood that looks and smells fresh. I like to cook any seafood I bring home that day. While strolling along the seafood section at Whole Foods, I noticed no only is the salmon on sale, but it is a bright ruby red. Perfect. I knew exactly what was for dinner tonight! I made a simple marinade once I got home and let the salmon absorb the flavor for about a half hour. After marinating in the fridge, I place the salmon steaks on a well oiled cookie sheet and let them broil for a bit. A simple dish with simple flavors - but stellar turn out. I purchase the salmon in steak form, as they are much more appealing visually - at least to me. The parts that are charred looking were actually the tastiest (and fattiest). Tons of good fats in salmon (high in Omega 3's) and vitamin D. So don't be shy about enjoying the fatty crunch pieces, they are good for you. I split the piece in half and saved half of it for tomorrow's lunch. Planning on having a mixed greens salad with ginger dressing and the salmon right on top - YUM!

Be aware - salmon steaks usually have some bones in them, so be careful when you are eating. My salmon steaks we slightly less than an inch thick and cooked for 7 minutes. They turned out perfectly - not dry at all!  I left the skin on the outside of the steaks, which is optional. Also - Always try to buy wild-caught salmon, as it is the safest to eat (low mercury).  

Broiled Tamari Ginger Salmon Steaks

Cook Time: <10 minutes

Prep Time: < 35 minutes

Serves: 4 (5oz portions)

Ingredients:

• 2 tbsp Tamari
• 1 tbsp honey
• 1 tsp freshly grated ginger
• pepper to taste
• 20oz of wild caught salmon steaks (approx 2 pieces)
• 1 tsp of oil (for the pan)

In a shallow bowl mix the Tamari, honey, ginger and pepper. Place the steaks in the marinade and cover. Place in the fridge for 30 minutes or so. 

Once the salmon has marinated - Preheat the broiler and prep a lined cookie sheet with some foil. Grease the foil well with the oil. 

Place the salmon on the grease cookie sheet and broil for about 7-10 minutes, depending on the thickness of the steak. 

Once the salmon is completely cooked, allow the salmon to rest a few minutes and then serve.  

Nutritional Info per 5oz portion:

Calories: 290 ; Fat: 13g ; Carbohydrate: 3g ; Fiber: 0g ; Sugar: 2g ; Protein: 37g 

Skinny Vegetarian Black Bean Tostada

Tostadas are usually very high fat and not exactly something you want to be eating if you are trying to lose the extra baby weight (Me!). I love the open-faced factor - It's like a mini Mexican pizza. Instead of frying the tortilla, I just warm it through. I used corn tortilla because they are much thicker and hold up better. I didn't want the liquid from the beans and eggs to break it down. I made these as a quick week night meal, but these would be perfect for breakfast as well. Since these are basically a just assemble-and-serve meal, you can customize it to fit your family's likes and dislikes. Topping ideas: shredded cheese, salsa, sour cream, hot sauce, lime juice, tortilla chips, fresh diced red onion, etc. Customize it how ever you'd like. I really like the avocado and tomato only. The heat from the egg softens the avocado, making it buttery and delicious. My husband added cheese, salsa and tortilla chips to his. With the yolk being slightly runny, I punctured the egg and let the yolk run all over the top of the tostada. OOOHH it's so good. 

The corn tortilla I got were green chile flavored - which was awesome. They were really tasty and 90 calories each. I purchased them at the Fresh Market, I'm not sure if they are available in other stores. It was the first time I had seen them. If you prefer to scramble the eggs, that would be good too. I've made these same tostada a million times, in a million different ways, and scrambled eggs are awesome. 


Sorry for the foggy/poor lighting photos, these were taken while tropical storm Isaac was hitting South Florida.

Skinny Vegetarian Black Bean Tostada

Cook Time: < 25 minutes
Prep Time: < 10 minutes
Serves: 8 tostadas

Ingredients:

Black Beans:

• 1 tsp oil
• 1/2 large onion, diced
• 1/2 bell pepper, diced
• 2 cloves of garlic, minced
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• salt and pepper, to taste
• jalapeno flavored hot sauce, to taste (optional)
• 1 tbsp tomato paste
• 2 cups cooked black beans (or canned beans, drained and rinsed)

Tostada:

• 1 medium tomato, diced
• 1 haas avocado, diced
• 8 corn tortillas, warmed
• oil spray
• 8 cage-free eggs, fried 
• fresh cilantro, minced

Heat the oil in a medium pot, over medium heat. Saute the onions, peppers and garlic for about 5 minutes.

Add the vinegar, oregano, salt, pepper, hot sauce, tomato paste and black beans to the pot. Stir well, reduce heat and cover. Allow the beans to simmer for about 10 minutes or longer. 

While the beans are simmering, prep the tostada ingredients. Begin frying the eggs (in the oil spray) and cooking to your desired done-ness. (I did mine medium, I like to poke the yolk and let it run into the beans and veg). Salt and pepper the egg if you'd like. 

Warm the tortilla in microwave or on the stove top. If you are using the microwave, about 10 seconds per tortilla. On the stove, just heat the tortilla on a dry skillet until they are warm and loose.

To assemble the tostadas - Place the corn tortilla on a plate, top with 1/3 cup of black bean mixture, 1/8 of the diced tomatos and avocado (add a bit of salt and pepper if you'd like) and top with the fried egg. Sprinkle with a little cilantro. 

Serve piping hot and have a few toppings on hand for customizing.

Nutritional Info per Tostada:
Calories: 270 ; Fat: 9.5g ; Carbohydrate: 29g ; Fiber: 7g ; Sugar: 1g ; Protein: 16g

Skinny and Speedy Cuban Moros (Rice and Beans)

Moros is a typical Cuban side dish of rice and beans cooked together. Usually it is cooked with pork belly chunks and can take awhile to cook. This is a lighter, vegetarian version that is cooked up in less than 20 minutes. I love eating Moros with any meal, but most versions that are available at restaurants are so greasy and heavy, it makes it hard to really enjoy. I've taken matters into my own hands and made this lovely side dish figure-friendly and easy enough to serve any night of the week. Not only is this a complete protein (yeah Veggies!) but it is a great side dish for any meal. 

If you decide to eat this as a main dish, this will serve 2. I usually will end up eating this as a main meal or lunch because it's really filling and really hits the rice/beans craving right on the nose. If you decide to make a larger batch, you'll have to adjust the cook time. Next day lunch anyone? 

Skinny and Speedy Cuban Moros

Cook Time: < 20 minutes
Prep Time: < 5 minutes
Serves: 4

Ingredients:

• 1 cup cooked black beans (or canned - rinsed and drained)
• 1 cup dry white rice
• 1 clove of garlic, minced or smashed 
• 1 dried bay leaf
• 1/2 tsp of ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp red wine vinegar
• 1 tsp oil
• 2 cup vegetable stock
• salt and pepper to taste

Garnishes:

• fresh cilantro, minced
• fresh lime juice

In a rice cooker - place all of the ingredients in and stir well. Turn on and let cook until done. 

Remove the bay leaf (and garlic if smashed) and serve hot.

On the stove - Heat a medium/large pot over high heat. Add all of the ingredients in and stir well.

Allow it to come to a boil, then cover the pot and reduce the heat to low. Let the rice cook for about 10-15 minutes, or until the liquid is absorbed.

Remove the bay leaf (and garlic if smashed) and serve hot. 

Nutritional Info for 1/4 of the recipe:

Calories: 180 ; Fat: 1.5g ; Carbohydrate: 32.5g ; Fiber: 4g ; Sugar: 0g ; Protein: 6g 

Tex-Mex Meatloaf

Meatloaf - one of my husband's favorite dishes to eat. He doesn't care how I flavor it, as long as it is meaty, tasty and sliced thick. I don't blame him. I enjoy a good piece of meatloaf, I just don't like how greasy some of them can be. I try to make mine as lean as possible and bring some moisture to the loaf by having plenty of veggies. I also have a special loaf pan that has small holes in the bottom, to allow the excess fat to drip into another loaf pan. It's perfect for reducing the saturated fat in the meat. This version of meatloaf is very flavorful and slightly spicy. No need for gravy or anything extra - it's perfect as is. 

The jalapeno is optional, if you aren't fond of spicy foods. The spices that are in the meatloaf help keep the flavors on par, so the jalapeno isn't missed if you choose to omit it. I served this dish with some mashed potatoes (skinny) and simple steamed green beans. Very filled and diet-friendly. 

Tex-Mex Meatloaf

Cook Time: 50 minutes @ 350F
Prep Time: < 5 minutes
Serves: 6 (cut into 6 slices)

Ingredients:

• oil spray
• 1 lb grass-fed lean ground beef
• 1/2 large onion, diced
• 1/2 medium bell pepper, diced
• 1 jalapeno, diced (seeds and ribs removed, if you like)
• 1 egg
• 1/2 cup whole wheat bread crumbs
• 1.5 tsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp ground chili powder
• 2 tbsp fresh cilantro, minced
• salt and pepper, to taste

Preheat oven to 350F. Prep a loaf pan with some olive oil spray and set aside.

In a large bowl, combine all of the ingredients by hand. Make sure to not over mix.

Place the meatloaf mixture into the loaf pan and spread evenly.

Transfer the loaf pan to the oven and bake for about 50 minutes or until the meatloaf is completely cooked through. 

Allow the meatloaf to set for about 5-10 minutes before slicing and serving. 

Nutritional Info per serving:
Calories: 250 ; Fat: 15g ; Carbohydrate: 9g ; Fiber: 1.5g ; Sugar: 0 ; Protein: 15.5g

Beefy Kale and Mushroom Ragu

Serving a simple Ragù can warm any belly. What's great about this recipe is that you can serve it as is or you can use it to top pasta, fresh greens, crusty bread, or rice. I decided to use it over gnocchi since that's what I was craving at the time. This Ragù isn't very saucy, it's mostly meat and veg. If you prefer to have a more saucy sauce, just add an additional 1/2 cup or cup of tomato sauce. I made my own sauce by simply combining fresh herbs to plain tomato sauce. It's tastes so much better when there is fresh basil in it :) . 


I used a fresh gnocchi that was sold at my local store, took about 4 minutes to cook. Very easy stuff. If you don't want to make your own tomato sauce, then use whatever type of prepared tomato sauce you enjoy.  

Beefy Kale and Mushroom Ragù 

Cook Time: < 25 minutes
Prep Time: < 10 minutes
Serves: 4 


Ingredients:

• 2 cups organic tomato sauce
• 2 tbsp fresh basil, minced
• 1 tbsp fresh parsley, minced
• 1/2 tsp fresh oregano, minced
• 1 tsp olive oil
• 1/2 large onion, diced
• 2 cloves of garlic, minced
• Salt and Pepper, to taste
• 4-5 large Kale leaves, stems removed and chopped into bite-sized pieces
• 6oz cremini mushrooms, cleans and sliced 
• 3/4 lb lean ground grass-fed beef

Optional:

• 1- 17.5oz package of gnocchi
• freshly grated Parmigiano Reggiano
• fresh minced parsley

In a small pot, heat the tomato sauce, basil, parley and oregano over medium-low heat. Salt and pepper to taste. Stirring occasionally. Allow the sauce to simmer for about 10-15 minutes. Taste and adjust seasonings as needed. 


In a large skillet, heat the oil over medium heat. Add the onion and saute for 3 minutes, then add the garlic. Saute for another 3 minutes, or until the onions are soft and the garlic is fragrant. Salt and pepper, to taste (lightly)

Add the chopped kale and mushrooms into the pan. Mix well into the onion mixture. The kale leaves will gradually decrease in size. Cook for about 4 minutes or so. Remove the mixture from the pan and set aside. 


In the same large skillet, add the ground beef, still at medium heat. Crumble and brown until completely cooked through (5-8minutes). Salt and pepper, to taste if you'd like. Drain the excess fat. 

Add the kale mixture to the ground beef and toss well. Pour the tomato sauce over and allow the mixture to cook for 5 minutes. Taste and check seasoning. Adjust if necessary. 


Serve the Ragù piping hot. Enjoy it over whatever you'd like or as it. 



Nutritional Info for 1/4 recipe (not including optional ingredients): 
Calories: 220 ; Fat: 7g ; Carbohydrates: 19g ; Fiber: 5g ; Sugar: 5g ; Protein: 22g

Whole Wheat Lemon Ricotta Pancakes

My husband's favorite go-to brunch item is the Lemon Ricotta Pancakes from Cheesecake Factory. We will go there Sunday mornings just for those (or the Baja Hash, but that's a different story...). They are light, airy and simply delicious. I had never tried ricotta pancakes before those, and I think they are absolutely the best.  Instead of going out for these yummy pancakes, I decided to make them myself (since having a newborn can make things a bit difficult). The lemon has a very clean taste and the pancakes are slightly sweet. I used wheat flour, rather than the typical white flour to bump up some of the nutrition and fiber. I also used a light amount of oil, sweetener and light versions of dairy. This recipe makes 5 good sized pancakes. Adding a bit of fruit on top can help bulk up with meal a bit more. I adapted this recipe from one I found on Eating Well's website and I'm VERY pleased with the out come. My husband agreed, these are some of the best pancakes I've ever made. I can't wait to experiment more with other flavors. 

Using Whole Wheat Pastry Flour vs. Whole Wheat Flour is what makes this lighter than it would normally be. Also by sifting the flour, you are aerating it, allowing a more fluffy texture. If you prefer a sweeter pancake, I would bump up the honey to 1-2 tbsp. I highly recommend spreading out the batter when you place it on the hot pan. I smoothed mine out fairly thin, and found they were perfect in the middle (and it made the pancake look huge!).

Whole Wheat Lemon Ricotta Pancakes

Cook Time: < 20 minutes
Prep Time: < 5 minutes
Serves: 5 (1/3 cup) pancakes (approx. 6in diameter)

Ingredients:

Dry: (sifted)

• 3/4 cup organic whole wheat pastry flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp organic nutmeg 
• 1/8 tsp salt

Wet:

• 3/4 cup part-skim ricotta cheese
• 1 egg
• 1 egg white
• 1/2 cup skim milk
• 1/2 tsp pure vanilla extract
• 1 tsp honey 
• zest of 1 lemon
• 1 1/2 tbsp lemon juice 

• 1 tsp organic coconut oil (divided - for the pan)

Optional:

• powdered sugar
• pure maple syrup

Preheat a large skillet over medium heat. 

In a small side bowl, sift the dry ingredients together. Set aside.

In a large bowl, whisk the wet ingredients together until well combined. (Do not use the coconut oil, it is for greasing the pan).

Gradually incorporate the dry ingredients into the wet, until combined. Try to not over mix. The batter will be a bit thick.

Take a 1/4 tsp of coconut oil and place it in the center of the hot skillet. Then place a 1/3 cup of the pancake batter over top and smooth out slightly. Allow the pancake to cook about 3-5 minutes. These pancakes don't really bubble on top like other recipes do, so just pay close attention to not overcook. 

Then flip the pancake and allow to cook a few more minutes, until cooked through. Repeat these steps until all of the batter is used.

Serve the pancakes warmed. Top with whatever you'd like or enjoy as is. 

Nutritional Info per Pancake:
Calories: 155 ; Fat: 5g ; Carbohydrate: 19g ; Fiber: 2.5g ; Sugar: 3g ; Protein: 8g 

This recipe is adapt from: Eating Well

Skinny Baked Italian Pasta

When I've got people coming over for dinner, I try to make sure everyone can enjoy the meal. Making a baked pasta with some cheese, meat and veggies seems to always win the hearts of my guests. It is also quite affordable to make when you've got a handful of people to feed. Now most baked pasta dishes I've had are quite heavy. They consist of a lot of meat, cheese and oil, with very little veg except the tomato sauce. This is a much better for you version! Who knew pasta could be figure friendly? I hear from clients that pasta is a diet no-no, but it doesn't have to be. I don't believe in giving up the foods you enjoy, but enjoying them in a healthier and portion controlled manner. By adding a bit more veg, reducing the cheese, choosing lean meats - this can be a great main dish to serve. Serving it with a fresh garden salad can make this a simple meal everyone can enjoy (even the kids!). No one has to know you've lighten-up a hearty dish like this one! So go ahead - eat your pasta, you deserve to savor the food you enjoy. 


The baby bella mushrooms are more flavorful and meatier than white button mushrooms, so I highly recommend using them. If you are concerned about the spice factor, then opt for a mild Italian turkey sausage. If you can't find turkey sausage, most stores have pork Italian sausages, just be aware the nutritional info may go up some. If you have a gluten intolerance, just substitute the pasta and bread crumbs for gluten free versions (rice, quinoa, etc). 

Skinny Baked Italian Pasta

Cook Time: < 35 minutes
Prep Time: < 10 minutes
Serves: 9


Ingredients:

• 1 lb of whole wheat penne pasta
• 6 cups of plain organic tomato sauce 
• 2 tbsp dried Italian seasoning
• salt and pepper to taste
• 1 tsp olive oil
• 1 large onion, diced
• 4 cloves of garlic, minced
• 8oz of baby bella mushrooms, sliced
• 1 cup of frozen chopped spinach
• 1 lb of grass-fed lean ground beef
• 2 hot Italian turkey sausages, remove from casing
• 1 cup of part skim ricotta
• 1/3 cup whole wheat panko breadcrumbs
• 1-2 tbsp fresh parsley, minced
• 1oz fresh Parmigiano Reggiano, grated
• olive oil spray

In a large stock pot, cook the penne in salted water, until almost completely cooked (make sure to not over cook). Drain the pasta and set aside in a side bowl.


In a medium pot add the tomato sauce and Italian seasoning and bring to almost a boil. Cover, lower heat and allow to simmer while everything is cooking. Add salt and pepper if you'd like. This sauce should simmer about 10 minutes or longer. 


As the pasta and sauce is cooking, heat the oil in a large skillet over medium heat. Add the onion and the garlic and allow to saute for about 4-5 minutes. 

Then add the mushrooms, spinach and salt and pepper to taste. Allow the mixture to cook for 4-5 more minutes. Remove from the stove and set it aside on a side plate. Wipe down the skillet.


In the same skillet, add the ground beef and turkey sausage. Crumble and brown until completely cooked through (about 10 minutes).

Then in the large stock pot you used to cook the pasta, add the pasta back in, mushroom mixture, cooked ground meat, tomato sauce and the ricotta cheese. Stir everything together well. Make sure to coat the pasta well with the sauce. 

In a 13 x 9 pan, pour the pasta mixture in and spread out evenly. Sprinkle the bread crumbs, parsley and cheese over top. Spray lightly with a little olive oil spray over the top of the breadcrumbs.

Bake, uncovered for 20 minutes. Then place under the broiler for 1 minute or 2 to brown to the top. Allow the pasta to cool for about 5 minutes before serving.

Nutritional Info per (generous-sized) serving:
Calories: 425 ; Fat: 11.5g ; Carbohydrate: 50g ; Fiber: 8g; Sugar: 5g ; Protein: 29g 

Nutritional Info per Serving:
Calories: 420 ; Fat: 10.5g ; Carbohydrate: 50g; Fiber: 9g ; Sugar: 7.5g ; Protein: 29.5g