Sometimes, on a lazy Sunday like today, a gal just needs some finger-lickin' grub. I like to call it comfort food. The kind that makes your tummy smile. Most of the time, this comfort food comes with loads of calories that makes fitting into skinny jeans uncomfortable. Do I really have to say goodbye to pastas, pizzas, and desserts? SELF magazine makes it so I don't have to. They have tons of delicious recipes that will still make your tummy smile, but won't make it chubby. Let's get to eatin'...
Ingredients
- 1 1/2 cups small-curd lowfat cottage cheese
- 1 1/4 cups shredded part-skim mozzarella, divided
- 1 cup part-skim ricotta
- 3 tablespoons chopped fresh parsley
- 1 pound whole-wheat penne
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 can (15 oz) crushed tomatoes
- 1 can (8 oz) no-salt-added tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil cooking spray
- 1/4 cup shredded Parmesan
Preparation
- Heat oven to 400°. Combine cottage cheese, 1/2 cup mozzarella, ricotta and parsley in a bowl. Cook pasta until tender but still firm; drain. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, 5 minutes. Add garlic; cook, stirring, 30 seconds more. Add tomatoes, sauce, oregano, rosemary, salt, pepper flakes and pepper. Bring to a boil; reduce heat; simmer until sauce thickens slightly, about 10 minutes. Add pasta; turn off heat. Stir in cheese-parsley mixture. Coat a 9" x 13" glass baking dish with cooking spray; transfer pasta mixture to dish. Top with remaining 3/4 cup mozzarella and Parmesan. Bake until heated through and cheese melts, 30 minutes.
The skinny
410 calories per serving, 11 g fat (6 g saturated), 57 g carbs, 7 g fiber, 24 g protein
Ingredients
- 8 oz lean ground lamb
- 1 small onion, chopped
- 4 medium plum tomatoes, chopped
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 whole-wheat pitas (6 inches each)
- 2 teaspoons olive oil
- 1/3 cup crumbled feta
- 1 tablespoon pine nuts
- 1 recipe Fennel-Arugula Salad
Preparation
- Heat oven to 400°. Place lamb and onion in a large skillet over medium-high heat and cook, breaking up meat with a spoon and stirring occasionally, until onion is soft and meat is no longer pink, about 5 minutes. Transfer meat and onion to a plate lined with a paper towel to drain fat. Blot with another paper towel. Wipe pan, then return meat and onion to pan. Stir in tomatoes; cook over medium-high heat until they soften slightly, 2 minutes. Remove from heat. Stir in parsley, cinnamon, salt and pepper. (The lamb mixture may be made up to 2 days ahead and stored in an airtight container in the refrigerator.) Place pitas on a baking sheet; brush top of each pita with oil. Divide lamb mixture among pitas. Sprinkle with feta and pine nuts. Cook until cheese is warm and pita is toasted, 10 to 12 minutes. Serve with Fennel-Arugula Salad.
The skinny
416 calories per serving, 22 g fat (8 g saturated), 44 g carbs, 6 g fiber, 18 g protein
Ingredients
- 1/2 cup light vanilla ice cream (or frozen yogurt), softened at room temperature
- 24 vanilla wafer cookies (1 1/2 inches in diameter)
- 1 oz dark (or bittersweet) chocolate (60 to 70 percent cocoa solids), finely chopped
Preparation
- Line a shallow storage container with waxed paper. Put a small scoop of ice cream (about 2 tsp) on a cookie; top with another cookie. Roll sandwich in chocolate so chips adhere to ice cream. Place in container. Repeat with remaining ingredients until you have 12 mini ice cream sandwiches. Cover container and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.
The skinny
220 calories for 3 sandwiches, 8 g fat (3 g saturated), 35 g carbs, 1 g fiber, 4 g protein
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