Italian Dinner Ideas.
Trying to plan a nice pasta dish for this weekend with a picky bf. Preferably something we can drink with a glass of wine and have fun making together. It doesn't have to be super low-calorie but nothing over the top fattening either. We don't wanna do plain spaghetti. He's a bit picky: no pork, no 'weird' veggies and no alfredo sauce. I could eat anything
Any ideas? I've looked lots of places but can't seem to find anything that catches my eye.
Any ideas? I've looked lots of places but can't seem to find anything that catches my eye.
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Replies
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Chicken Marsala! YUMM!!0
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Chili and garlic shrimp over orzo with cherry tomatoes
chicken parm
broccoli rabe sauteed in garlic, olive oil and chili flakes with chicken over penne
hot italian sausage stuffed squid over linguine0 -
Cheese Capelletti is super easy too!
Boil some cheese tortellini for 9 mins, drain....put into an oven dish. Cover with Rose or 4 cheese tomato sauce. Sprinkle with cheese and bake for 20 mins! delish!0 -
We did a Mushroom Turkey Tetrazzini last week that was great, first time making it. 8 servings at just over 300 calories per serving. Great for lunch leftovers too, reheats well!
12 ounces uncooked whole wheat spaghetti, broken into 2-inch pieces
2 teaspoons chicken bouillon granules
1/2 pound sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup reduced-sodium fat free chicken broth
3/4 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup fat-free evaporated milk
2/3 cup grated Parmesan cheese, divided
4 cups cubed cooked turkey breast
1/4 teaspoon paprika
Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese.
Cover and bake at 375° for 25-30 minutes or until bubbly.0 -
Thanks everyone!0
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I always make this Giada recipe...You roast red and yellow peppers, zucchini, onions and yellow squash in the oven with some olive oil, salt and pepper drizzled on it...You can make some homemade marinara or make your own(its so easy)...Make some pasta on the side(very al dente)....Mix warm marinara and roasted vegetables in pasta, mix in some peas(optional)...sprinkle with shredded fontina and smoked mozarella cheese and bake..Yummmmmmmmmmmm...You can even add a little italian sausage0
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adapt aubergine parmagiana from what i can figure its not the calorific!0
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Throw in a caprese salad. Use fresh mozzarella.... hmmm, tomatoes & basil are out of season. Maybe not the best idea.0
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I too am a picky eater!!
I was craving a new fav food last night...baked spaghetti. Over the holidays the BF and I went out to a nice dinner at a nice local Italian place. I was not counting calories that night and did not worry about the baked spaghetti I ordered. I fell in love. I wanted to recreate it yesterday. I had an idea...but googled some recipes and did some mashing of my ideas and other recipes and got the most amazing dish! Before making it, I entered it all into MFP and created a recipe. To my surprise it was LESS than 300 calories!! Ummmm, yes please! Plus its huge with plenty of leftovers! Enjoy and make modifications as needed. Its a nice lil comfort food that you won't feel guilty about!
1 16oz package Trader Joes High Fiber Spaghetti (cooked)-1360 calories
2 large eggs-160 calories
1 container Trader Joes Fat Free Ricotta-315 calories
1 jar Trader Giottos Three Cheese Pomodoro Pasta Sauce-480 calories
2 cups shredded mozzarella cheese-640 calories
(10 servings: 296 calories per serving)
Mix ricotta and eggs and mix in cooked pasta. Put in 13x9 baking dish. Cover with sauce and sprinkle with cheese. Bake uncovered for 30 minutes on 3500 -
Chicken Pizza.
Take Tenderloins and pound them out pretty flat.
Smoother with pasta or pizza sauce.
Then put on the toppings that you like on pizza- (i.e. pepperoni, mushrooms, olives, peppers)
Then top it with Mozzarella cheese. (Fat- Free, Low Fat or Full Fat)
Throw in the oven at 350' for 20-30 mins and its done!!!0 -
We did a Mushroom Turkey Tetrazzini last week that was great, first time making it. 8 servings at just over 300 calories per serving. Great for lunch leftovers too, reheats well!
I'm sure Turkey Tetrazzini is good, but it's NOT ITALIAN! If I'm remembering correctly, it was invented by a random guy in San Francisco who named it after his favorite opera singer. I'm of Italian descent and have never had it, or even heard of until a couple years ago, so I researched the history.0 -
I would argue that turkey tetrazzini (my ultimate least favorite food on the entire planet) is a little too much like Alfredo sauce to make the "not picky" category.
How about lasagna?0 -
This sounds so yummy!! Back home we have a local restaurant that makes a spaghetti parm they call it. I am going to try this next week!!I too am a picky eater!!
I was craving a new fav food last night...baked spaghetti. Over the holidays the BF and I went out to a nice dinner at a nice local Italian place. I was not counting calories that night and did not worry about the baked spaghetti I ordered. I fell in love. I wanted to recreate it yesterday. I had an idea...but googled some recipes and did some mashing of my ideas and other recipes and got the most amazing dish! Before making it, I entered it all into MFP and created a recipe. To my surprise it was LESS than 300 calories!! Ummmm, yes please! Plus its huge with plenty of leftovers! Enjoy and make modifications as needed. Its a nice lil comfort food that you won't feel guilty about!
1 16oz package Trader Joes High Fiber Spaghetti (cooked)-1360 calories
2 large eggs-160 calories
1 container Trader Joes Fat Free Ricotta-315 calories
1 jar Trader Giottos Three Cheese Pomodoro Pasta Sauce-480 calories
2 cups shredded mozzarella cheese-640 calories
(10 servings: 296 calories per serving)
Mix ricotta and eggs and mix in cooked pasta. Put in 13x9 baking dish. Cover with sauce and sprinkle with cheese. Bake uncovered for 30 minutes on 3500 -
Sausage and Peppers!
Grease a baking pan with one tablespoon of olive oil. Cut Italian Sausage into thirds. Cut up potatoes. Slice a green pepper. Slice an onion. Mix it all up in the baking pan and bake at 450 degrees for 35 minutes, mixing once during cooking.0 -
Chicken Marsala! YUMM!!
^^^^^^^ My favorite! Check out this diet friendly recipe~~~
http://www.food.com/recipe/weight-watchers-chicken-marsala-2947200 -
Just over 300 calories a serving and OMG so good.
Italian Sausage Soup with Tortellini
http://allrecipes.com/recipe/italian-sausage-soup-with-tortellini/detail.aspx0 -
One of my favorite Italian recipes is inexpensive, easy, and relies entirely on pantry staples: Ziti alla Palermitana, or Ziti in a Tuna Fish Sauce. 2 cups of pasta with the sauce is 373 calories and you get 14 g of protein out of it.
Puttenesca's a good one too. Or you can make a pesto-type sauce without the nuts and cheese; I've even made it with pureed broccoli.0 -
Chicken Marsala! YUMM!!
^^^^^^^ My favorite! Check out this diet friendly recipe~~~
http://www.food.com/recipe/weight-watchers-chicken-marsala-294720
That is pretty much the recipe I follow, but DOUBLE the shrooms!!
So good, definatley a good italian meal that can be served over pasta if you want0 -
This fabulous - from Epicurious: as long as he likes clams
Linguine with Clams (Linguine con le Vongole) Epicurious | November 2008
by Mario Batali
In contrast to American renditions of this dish, which often feature a heavy tomato sauce, the Italian version focuses on the pasta itself. The clam and tomato accompaniment is light and simple. Red pepper flakes add a bit of heat, but you can reduce the amount if you prefer less spice.
In Italy, the clams would most often be the small-shelled variety known as carpet-shells. In America, the best substitutes are cockles or Manila or littleneck clams.
Yield: Makes 4 to 6 servings
3 tablespoons kosher or coarse sea salt
1 pound linguine
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
1 tablespoon plus 1 teaspoon red pepper flakes
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped
In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Linguine-with-Clams-em-Linguine-con-le-Vongole-em-350683#ixzz1jC1T7Eu00 -
We did a Mushroom Turkey Tetrazzini last week that was great, first time making it. 8 servings at just over 300 calories per serving. Great for lunch leftovers too, reheats well!
I'm sure Turkey Tetrazzini is good, but it's NOT ITALIAN! If I'm remembering correctly, it was invented by a random guy in San Francisco who named it after his favorite opera singer. I'm of Italian descent and have never had it, or even heard of until a couple years ago, so I researched the history.
While it may not be from Italy, it is certainly Italian-style cuisine based on the ingredients. No need to argue semantics.0 -
We did a Mushroom Turkey Tetrazzini last week that was great, first time making it. 8 servings at just over 300 calories per serving. Great for lunch leftovers too, reheats well!
I'm sure Turkey Tetrazzini is good, but it's NOT ITALIAN! If I'm remembering correctly, it was invented by a random guy in San Francisco who named it after his favorite opera singer. I'm of Italian descent and have never had it, or even heard of until a couple years ago, so I researched the history.
While it may not be from Italy, it is certainly Italian-style cuisine based on the ingredients. No need to argue semantics.
Honestly, I'm failing to see what's Italian-style about it either. It's closer to Midwestern American cuisine. I'll admit I'm a food nerd and proud of my Italian heritage so I get a little offended when people don't understand what Italian food really is.0 -
We did a Mushroom Turkey Tetrazzini last week that was great, first time making it. 8 servings at just over 300 calories per serving. Great for lunch leftovers too, reheats well!
I'm sure Turkey Tetrazzini is good, but it's NOT ITALIAN! If I'm remembering correctly, it was invented by a random guy in San Francisco who named it after his favorite opera singer. I'm of Italian descent and have never had it, or even heard of until a couple years ago, so I researched the history.
While it may not be from Italy, it is certainly Italian-style cuisine based on the ingredients. No need to argue semantics.
Honestly, I'm failing to see what's Italian-style about it either. It's closer to Midwestern American cuisine. I'll admit I'm a food nerd and proud of my Italian heritage so I get a little offended when people don't understand what Italian food really is.
I will never understand why some people have to be so focused on being right and indignant rather than just letting people share ideas. If you took issue with how much "Italian" food in America would never be found in Italy you'd take issue with most of it or at the least the way it was cooked. Maybe you should consider relocating?0 -
www.skinnytaste.com has a crock pot pasta sauce and also has crockpot meatballs. YUMMY!0
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***At 327 calories, this one's a winner in my book!
http://www.delish.com/recipefinder/gnocchi-zucchini-ribbons-parsley-brown-butter-recipe-5532
***178 calories per serving:
http://www.delish.com/recipefinder/shrimp-broccoli-recipe-5172
***262 calories per serving, and it says even tofu-phobes will like!
http://www.delish.com/recipefinder/tofu-parmigiana-recipe-6444
***277 calories per serving, love ravioli!!!
http://www.delish.com/recipefinder/florentine-ravioli-recipe-4648
***237 calories per serving, and it sounds awesome!!
http://www.delish.com/recipefinder/chicken-tonnato-sauce-in-pita-pockets-recipe-1135
*Hope this helps!! I'm totally making these recipes sooooon! :bigsmile: :bigsmile: :bigsmile:0 -
We did a Mushroom Turkey Tetrazzini last week that was great, first time making it. 8 servings at just over 300 calories per serving. Great for lunch leftovers too, reheats well!
I'm sure Turkey Tetrazzini is good, but it's NOT ITALIAN! If I'm remembering correctly, it was invented by a random guy in San Francisco who named it after his favorite opera singer. I'm of Italian descent and have never had it, or even heard of until a couple years ago, so I researched the history.
While it may not be from Italy, it is certainly Italian-style cuisine based on the ingredients. No need to argue semantics.
Honestly, I'm failing to see what's Italian-style about it either. It's closer to Midwestern American cuisine. I'll admit I'm a food nerd and proud of my Italian heritage so I get a little offended when people don't understand what Italian food really is.
I will never understand why some people have to be so focused on being right and indignant rather than just letting people share ideas. If you took issue with how much "Italian" food in America would never be found in Italy you'd take issue with most of it or at the least the way it was cooked. Maybe you should consider relocating?
I don't know why you're being so defensive about this. Everyone knows there's a big distinction between Italian food and Italian-American food, and that both are wonderful, but you can't take any old meal that involves pasta and claim it's Italian cusine. That's all I was saying.
And yes, I would love to relocate to Italy! Who wouldn't?0 -
Cheese Capelletti is super easy too!
Boil some cheese tortellini for 9 mins, drain....put into an oven dish. Cover with Rose or 4 cheese tomato sauce. Sprinkle with cheese and bake for 20 mins! delish!
Mmm this sounds delish!0 -
skinnytaste.com has a great recipe for baked ziti - it has spinach in it, but you can add ground turkey or chicken sausage to bump up the protein.0
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Dont know if you want fancy or simple but spaghetti pie is something you can make a head then just pop it in the oven for around 40 minutes..Its not to high in calories ( use ground turkey in mine) if you dont eat alot...simple salad and maybe some Italian bread..0
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Roast Some Red Peppers under the Grill until they start to char
Put some pasta on to boil (I like tagliatelli)
Put 3 or 4 tomatoes in a pan of hot water and let them soak until the skin starts to split...
Then:
-Mix one tablespoon of white wine vinegar with two of olive oil and a clove of crushed garlic.
- Chop up a half pack of goats cheese.
- Peel the tomatoes and chop into cubes
- Chop the roasted peppers
- Mix all of this together with the pasta, over heat, until the goats cheese melts
- Put some black pepper on the top and enjoy!!!
I LOVE this one, it's really rich flavoured0
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