Monday, January 27, 2014

Another Low Fat Fest - It's Menu Plan Monday!

Good Monday!

This week's menu is all my family faves in low-fat versions.  We are loving our beautiful beef we purchased last week. Oh, it is so good. I had to add breakfasts back into my plan this week since I noticed my kids are eating a lot of cereal since I took them off!

Breakfast Tacos and Fruit
Boiled eggs, toast, milk, fruit
Mini zucchini quiche (half recipe makes 12 cupcake sized)
Yogurt and bananas
Pancakes or Waffles, Bacon (by popular demand!), fruit

Taco Cupcakes with salad
Egg salad on lettuce, crackers, refrigerator pickles (any kind)
California Roll in a Bowl
Meat cubes, cheese cubes, pasta with pesto, grape tomatoes, olives, grapes
Chicken curry, cuke raita, brown rice Tiffin

Homemade Mac-n-Cheese, 
Zucchini and carrot "fries," some type of fruit
Crockpot roast beef, potatoes, green veg
Lighter Baked Ziti (Recipe Below), Green salad, dressing
Baked Corn Dogs, coleslaw, Berry Fool (sweetened yogurt, layered with berries, topped with crushed cookies) We use chicken dogs to save our hearts and waistlines!
Beef Tips, Mashed Potatoes, fresh veg (whatever is on hand)

Baked Ziti by Cooks Illustrated (March 2009)
I have adjusted a ingredients to reduce calories.
8 Servings, 8 WW+ points

2 large egg(s)   
2 tsp olive oil   
5 clove(s) (medium) garlic clove(s)   

28 oz canned tomato sauce    (or Sub in 4 cups good homemade marinara  sauce for both tomatoes and oregano)

14 1/2 oz canned diced tomatoes   
1 tsp dried oregano   
3/4 cup(s) basil, chopped   
1 tsp sugar   
1/2 tsp Pepper, Black Ground, To taste   
8 oz part-skim mozzarella cheese, Cut into 1/4" pieces (about 1 1/2 cups)   
¾  cup(s )low fat milk   
2 tsp cornstarch   
2 cup(s) 1% low fat cottage cheese   
1 pound(s) cooked pasta   
3 oz parmesan cheese   


·         1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
·          2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Either use 4 cups good quality marinar or  [Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes]
·         Off heat, stir in basil and sugar, then season with salt and pepper
·         3. Stir cornstarch into Whole Milk in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 4 to 5 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
·          4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
·         5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

As usual, I am linking up with for her Menu Plan MondayHave a wonderful week!


Colleen Waller said...

Did you end up making the Taco Cupcakes? How were they? I think I might like to try it!

Colleen Waller said...

Also curious if you made the baked corn dogs? Can't wait to try. Any reason you couldn't use turkey dogs, and any reason you prefer chicken dogs?

Dreena M. Tischler said...

Obviously I forgot to check the comments. I don't know why my notify doesn't work.

I have made the corn dogs three times. I think I have decided we don't like them. They are just always a little disappointing.

Love the taco cupcakes.