Pork Cacciatore

The original recipe comes from Weight Watchers. This is my version. I took out the rosemary and changed from yellow to green pepper. I also cut back on the water, and I used the liquid from the canned mushrooms.  So, this sauce is a little thicker. Over all delicious.

Ingredients


12 oz uncooked lean pork tenderloin, cut into 1- to 1 1/2-in chunks
1/2 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
3 spray(s) cooking spray, divided
3 small uncooked  potato(es), peeled, cut into 1-in chunks
1 medium uncooked onion(s), halved and thinly sliced
1/2 cup(s) water, or more if necessary, divided
1 medium green pepper(s), cut into 1-in chunks
8 oz mushroom(s), halved or quartered lengthwise (about 3 cups)
1 cup(s) home made marinara sauce



Instructions

Coat a large nonstick skillet with cooking spray; heat over medium heat.

Sprinkle pork with 1/4 teaspoon each salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate.

Off heat, coat same skillet with cooking spray; heat over medium heat. Add potatoes, onion and 1/2 cup of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 minutes.

Add green pepper, mushrooms,  and remaining 1/4 teaspoon each salt and pepper to skillet; saute over medium-high heat, until vegetables are lightly browned, adding a tablespoon or two of water if needed to prevent sticking, about 7 minutes.



Stir in marinara sauce, pork; bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes. Yields about 1 1/2 cups per serving.

Mini Italian Meatloaves with Penne and Sautéed Zucchini

Weight Watchers Recipe


10PointsPlus Value Prep time: 25 minCook time: 50 min Serves: 6 It’s a meatball in meatloaf form. Paired with whole grain pasta and garlicky zucchini, this meal is sure to satisfy your craving for Italian food. RecipeRead All Reviews (58).Ingredients

2 spray(s) cooking spray,



MEATLOAVES

1 1/4 pound(s) uncooked lean ground beef, (93% lean/7% fat)

2 large egg(s)

1/4 cup(s) grated Parmesan cheese

1/4 cup(s) seasoned bread crumbs, Italian style

1/4 cup(s) parsley, finely chopped

3/4 tsp kosher salt

1/8 tsp black pepper, freshly ground, or to taste

1 1/2 cup(s) store-bought marinara sauce, divided



PASTA

1/4 tsp kosher salt

8 oz uncooked whole-wheat pasta, penne



ZUCCHINI

1 tsp olive oil, extra virgin

2 clove(s) (medium) garlic clove(s), thinly sliced

2 small uncooked zucchini, chopped (about 3 cups)

1/2 tsp kosher salt, or to taste



GARNISH

1 Tbsp grated Parmesan cheese



Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.





In a large bowl, combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well-combined (do not over mix). Divide beef mixture into 6 even portions and form into mini loaves; place on prepared baking sheet. Spoon 3 tablespoons marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.





Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Once pasta is cooked, reserve 1/4 cup of pasta cooking liquid and then drain pasta.





While pasta and meatloaves cook, heat oil in a large nonstick skillet over medium-low heat. Add garlic; cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Once garlic begins to brown, add zucchini; increase heat to medium-high and cook zucchini, stirring occasionally, until lightly browned and soft, about 6 to 7 minutes. Season to taste with salt and then add pasta and reserved cooking liquid to pan; stir to combine and cook for 1 minute to heat through.





Heat remaining marinara sauce; spoon 1 tablespoon sauce over each meatloaf before serving. Yields 1 meatloaf, about 1 cup pasta-zucchini mixture and 1/2 teaspoon cheese garnish per serving.





weightwatchers.com

Easy Lasagna

Well, I did it. I bought myself a new pan. A 13 x 9 in baking dish-cast iron with a porcelain finish .it's heavy. So, tonight it's maiden voyage will be to bake a lasagna. I jazzed up the old recipe with mushrooms and pepperoni. it should be really good.


1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
2(28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
1/2 onion chopped
1/2 bell pepper chopped
4 oz pepperoni slices, cut in half

DIRECTIONS:








1. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions, peppers, and pepperoni; saute until onions are transparent and peppers are soft. . Stir in pasta sauce, and heat through.

2. In a medium size bowl, combine cottage cheese,  grated Parmesan cheese, and eggs.

3. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan.





4. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.

5. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Meatball Bubble Biscuits

Maybe it's just them name but, being the bubble cassarole queen... I just had to share this recipe from Pillsbury.

INGREDIENTS


1can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
2 sticks (1 oz each)  string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
1/2teaspoon Italian seasoning
1/4teaspoon garlic powder
1 cup marinara sauce, heated
 
Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round. 2 Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer. 3 Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder. 4 Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

The size of purchased meatballs varies. We used meatballs that weighed about 1/2 oz each for this recipe