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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!!!

Sunday, April 6, 2014

Bowtie Burger Skillet

Well, here I am with a new computer and a new camera AND a new recipe! My husband's first reaction to this was one word:  Interesting.  I didn't know if that was good or bad, but when he went back for seconds I determined that it was good! The 'hardest' part of this recipe is cutting up the veggies, so that should tell you how easy this is to make. Add more garlic tho (see MY SPIN)!!! And I don't usually use salt, but this is one of those recipes where you do need it for flavor. I think this is even kid friendly if you wanted to leave out the cooking wine.
 
BOWTIE BURGER SKILLET
Makes 6 Servings
1 Serving = 7 PointsPlus®


1 pound 93/7 lean ground beef
salt and pepper, to taste
2 cloves garlic, peeled and minced
½ cup chopped onion
1 medium carrot, peeled, 1/4” diced
1 celery stalk, 1/4” diced
8 ounces mushrooms, sliced
½ tsp dried thyme
½ tsp dried tarragon
1 (14.5 oz.) can diced tomatoes
2 cups water
1 (14.5 oz.) can low or no sodium beef broth
3 TBSP Marsala cooking wine
8 ounces bowtie pasta (farfalle)
½ cup low-fat ricotta cheese
¼ cup chopped fresh parsley


In a large skillet over medium heat, saute the beef, breaking it up with a spoon until browned. Season with salt and pepper to taste.


Stir in the garlic, onion, carrot, celery and mushrooms and cook, stirring often, until the vegetables start to soften.



Stir in the thyme, tarragon, diced tomatoes, water, broth and Marsala and bring to a boil.


Stir in the pasta and cook according to the package directions, stirring occasionally. Check pasta for doneness.


Remove from heat and stir in the ricotta cheese and parsley. Serve.


MY SPIN: When I make this again, I'm going to use only 1 ½ cups of water. I'm also going to use a tad more salt than I did this time and a lot more garlic! I was really 'looking' for the garlic flavor in this and it just wasn't there using only 2 cloves.

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!
Jan

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