Delicious creamy sauce without any cream! As my husband described it, a blend of guacamole and pesto sauce in one. Definitely a nice change from regular pasta sauce. Try it out!
You can see original recipe here.
I used a gluten-free brown rice pasta. I also added chicken to the recipe by baking chicken tenderloin with some sea salt and pepper. Once pasta and sauce were done, I mixed in the chicken and served. This pasta does not re-heat well due to the avocado sauce.
For those that include some carbs in their diet, this is a really good dish to try. I wanted to make a pasta dish but with some added protein and veggies to give it a healthier twist. So I came up with this….
Cook any Mac and Cheese pasta of your choice as directed on the box. I picked out a gluten-free brand.
I cooked some Al Fresco Sausage on a skillet until brown. Chopped in small cubes. Add in the sausage to the already cooked pasta with cheese sauce.
Steam cauliflower until soft. Let it cool some and then chop into tiny pieces. You can also put it in the food processor and chop.
Add in the cauliflower to the pasta and sausage.
Next, sprinkle with some low-fat cheddar cheese and bread crumbs. I used this gluten-free brand.
To finish, bake at 350 until cheese has melted and bread crumbs have browned, about 20 minutes. For the last 5 turn on the broil for a better crisp.
I found a classic recipe to lasagna roll ups and with just a few changes I made a healthier, filling new version. As you can see in my main ingredients I have lean ground turkey, whole grain pasta and fat-free Cheddar cheese. I chose 1% whipped cottage cheese instead of ricotta as cottage cheese has more protein and less carbs. I also found this red sauce of garlic and onion that was low in sodium, no sugar added and essential Omega 3 fatty acids.
1 (16 ounce) package uncooked whole grain lasagna noodles
1 pound cheddar/mozzarella cheese, shredded
1 (12 ounce) container 1% whipped cottage cheese
1 pound lean ground turkey
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
1 (28 ounce) jar pasta sauce (To Be Healthy brand)
Directions: Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse. Cook turkey with spices of choice. Mix turkey and red sauce. Lay out a noodle. Spread a layer of the cottage cheese on the noodle, then add a thin layer of turkey. Roll the noodle up, and place seam side down in a 13×9 pan. Repeat for other noodles. Top with remaining sauce and cheddar/mozzarella cheese. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.