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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Wednesday, March 6, 2013

Baked Penne & Sausage

Another wonderful dinner that would impress your family and friends!  I asked my husband if he would change anything......and he said no.....until I suggested adding mushrooms. I finally got to use my Lodge cast iron skillet!!!

BAKED PENNE & SAUSAGE
Makes 6 Servings
1 Serving – 7 PointsPlus™


8 ounces penne pasta
16 ounces frozen pepper and onion mix (NOT thawed)
@6 ounces (2 large links) turkey sausage, casing removed
1 15-ounce can tomato sauce
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp salt
1/2 cup reduced-fat cottage cheese
3/4 cup shredded cheese


Cook pasta according to the package directions. Drain.

While the pasta is cooking, heat a large ovenproof skillet over medium-high heat. Add frozen veggies and sausage. Cook, stirring occasionally, crumbling the sausage, until most of the liquid from the veggies has evaporated (@10 – 15 minutes).


Place an oven rack in the upper third of the oven; preheat broiler.

Stir tomato sauce, garlic powder, oregano and salt into the skillet.
 
 
Reduce heat to medium-low. Stir in the cottage cheese and pasta. Cook about 2 minutes, stirring occasionally, until heated through. Top with shredded cheese.

 




Place the skillet under the broiler for @2 minutes to brown the cheese.

 
 

MY SPIN: I really tweaked the dickens out of the original recipe! I didn't measure the garlic powder or oregano and did NOT use salt. I also added some drained diced tomatoes. The next time I make this......I'm going to add some mushrooms to it. This was supposed to have a blend of Italian shredded cheeses.....I had Mexican.....and it worked quite well! And I sprinkled more oregano over the cheese before putting it under the broiler.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan


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