We just celebrated Andrew’s sister Natalie’s birthday with a family dinner. When she requested spaghetti, I was quick to volunteer to make it, since I NEVER get to make spaghetti anymore since Andrew isn’t a fan of red sauces sans pizza.
I used Pioneer Woman’s recipe with a few alterations, but it turned out great.
I also got to experience the true wonder and power of cast iron cookware. I have my Le Crueset bundled up in my Pyrex To-Go container (It’s one for a large glass bowl, so it works great for anything round).  When we got to Andrew’s folks at least an hour after I pulled it off the burner, the pot lid was STILL to hot to touch, and it came back to a simmer in less than 5 minutes. Impressive!
I will admit though since halving of this recipe still filled my 2 quart pan almost all the way up, driving with it that full swaddled in a trash bag lined cooler on the highway was a little stressful… It did make it and only a little big of tomato juice leaked out.
Get the recipe over on Pioneer Woman’s Blog, but here area the ingredient swaps I did to great success. I followed her directions.
Ingredients already halved

• 2.5 pounds 90/10 Ground Beef  (I drained mine in a strainer)
• 1.5 Tablespoons Olive Oil
• 1 whole Large Yellow Onions, Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 3 cloves Garlic, Minced
• 1/2 cup Low Sodium Beef Broth
• 1 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Ounce) Diced Tomatoes
• 1 can (6-ounce) Tomato Paste
• 1 jar Good Store-bought Marinara Sauce (this is funny but I skipped it and added a can of tomato sauce)
• 1/2 teaspoon Ground Oregano
• 1/2 teaspoon Ground Thyme
• 2 whole Bay Leaves
• 1 Tablespoons Sugar
• 1 teaspoons Kosher Salt
• 1/4 teaspoon Crushed Red Pepper (optional)
• 1.5 3 Tablespoons Parsley Flakes
• 1/4 cup Grated Parmesan Cheese (optional)

Even since the Hungry Girl Crab Ragoons, I’ve been loving using wonton wrappers as a skinny alternative for anything I can think of.

Following a mix of different things I found online and recipe on the wonton wrapper container I came up with this combo.

Ingredients:

• Wonton wrappers
• Thawed and drained frozen spinach
• Light Ricotta Cheese
• Blended Low Fat Cottage Cheese
• Grated Parmesan
• Italian Seasoning
• Salt to taste

Combine the spinach, ricotta, and cottage cheese in equal parts, add the rest to taste.

Preheat the oven to 375

Line your sheet pan with foil, spray with olive oil.

Scoop on wrappers, close using water and a fork.

Mist with olive oil.

Bake for 10-12 minutes

Make a complete disaster in the process…

A Sampling of tasty Italian dishes we've made lately


My Big Sister's Stuffed Shells
These are easy and yummy with reduced fat cheeses, you can easily sneak in some spinach too!
Read her blog The Adventures of Mrs.Smith

Pepper made friends with my puppy while Andrew was in Baltimore for work.

 

Since Andrew was away I went all out on tomato sauce.
Making The Pioneer Woman's Pasta with Tomato Cream Sauce.

 Cooking the tomato sauce with garlic and onions.

 Adding cheese and cream once off the heat.

It was awesome, and froze really well, not that it stayed in the freezer more than a week!

Ingredients (I halved the recipe when I made this)

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
• Salt And Pepper, to taste
• Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
• Grated Parmesan Or Romano Cheese, To Taste
• Fresh Basil, Chopped
• 1-½ pound Fettuccine

Preparation Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.) I didn't need to

Not much to go along with this recipe except that this sauce was easy to make and combine with easy frozen meatballs.
Just two photos of this since I was a little busy at the time.

Spaghetti Sauce Recipe from Ree at the Pioneer Woman Cooks!
Amount photographed is a doubled batched.
Sauce:

• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes
• 1 whole 28 Ounce Can Crushed Tomatoes
• ½ cups White Or Red Wine (optional)
• ¼ teaspoons Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• ¼ cups Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade (optional) I skipped this

Preparation Instructions

In a large pot with olive oil add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
 Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.

The finished product

Just part of the reason these are the only photos.