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Recipes under 500 Calories!!

Baked Roasted Squash, Ricotta and Fusilli!

(Provided by Washington Post)

Ingredients:

1 pound peeled, seeded butternut squash, cut into 1/2-inch pieces (3 cups)
1 large sweet onion, such as Maui, Vidalia or Walla Walla, cut into 3/4-inch pieces (9 to 10 ounces, 2 cups)
3/4 teaspoon freshly grated nutmeg
Salt
Freshly ground black pepper
1 1/2 tablespoons olive oil
8 ounces dried corkscrew-shaped pasta, such as fusilli or rotelli
2 cups low-fat ricotta cheese
3 tablespoons grated Parmesan cheese

Directions:

Preheat the oven to 375 degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil. Spray the foil with nonstick cooking oil spray. Have a 9-by-13-inch or similar-size baking dish at hand.

Combine the squash and onion pieces with the nutmeg, the salt and pepper to taste and the olive oil on the prepared sheet; toss to mix. Arrange the seasoned vegetables in a single layer and transfer the sheet to the oven. Roast for 35 to 40 minutes, until the squash is tender and the onion has browned lightly. Remove the vegetables from the oven; reduce the temperature to 350 degrees.

While the vegetables roast, cook the pasta according to the package directions. Drain.

Combine 1 1/2 cups of the ricotta with 2 tablespoons of the Parmesan cheese in a large bowl; add salt and pepper to taste. Add the cooked pasta and toss to incorporate.

Add the roasted vegetables to the bowl and gently mix to combine. Transfer the mixture to the baking dish. Drop dollops of the remaining 1/2 cup of ricotta over the pasta. Use a small knife to spread out the dollops; they will not cover the pasta completely. Sprinkle the remaining 1 tablespoon of Parmesan cheese over the dish. Cover with aluminum foil and bake for 15 to 20 minutes, or until heated through. For a more finished look: After the pasta has baked, turn on the broiler, uncover the pasta and broil for 3 to 4 minutes, until the cheese has lightly browned.

Spicy Turkey Scaloppine With Peppers and Onions

(Provided by Washington Post)

Ingredients:

For the rub
1/4 teaspoon salt, or more if desired
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon chili powder
For the turkey and pepper-onion mixture
1 1/2 pounds turkey cutlets, about 1/4-inch thick, cut into 12 portions; see headnote)
Freshly squeezed juice of 2 limes (3 to 4 tablespoons)
6 teaspoons olive oil
2 medium (12 ounces total) yellow, orange and/or red sweet bell peppers, stemmed, seeded and cut into 1/4-inch slices (about 3 cups)
2 medium onions, cut into 1/4-inch slices (about 3 cups)
1/8 teaspoon salt
1 tablespoon double-concentrated tomato paste (see NOTE)
1/2 cup homemade or no-salt-added chicken broth
1 tablespoon finely chopped cilantro leaves, for garnish

Directions:

For the rub: Combine the salt, pepper, paprika, oregano, cumin, nutmeg and chili powder in a small bowl. Rub together to pulverize the oregano leaves and break up any clumps.

For the turkey and pepper-onion mixture: Lay the turkey cutlets on a large platter or sheet of aluminum foil. Use 1 1/2 teaspoons of the rub to season them evenly on both sides. Sprinkle the cutlets with the juice of one of the limes and 2 teaspoons of the oil, turning to coat the cutlets evenly. Marinate at room temperature for 15 minutes.

While the turkey is marinating, heat 2 teaspoons of the oil in a large saute pan or on a rimmed, two-burner-size griddle pan over medium-high heat. Use tongs to stir in the peppers and cook for 3 minutes, then stir in the onions and season with the salt, adjusting the heat so the vegetables cook but do not brown too quickly. Cook for 8 to 10 minutes, tossing the vegetables with the tongs, until they are soft and just beginning to brown.

Add the tomato paste and the remaining 1 teaspoon of the spice rub. Cook for 2 minutes, stirring to incorporate. Stir in the broth and cook for 2 minutes, then transfer the vegetables and pan juices to a shallow bowl. Cover with aluminum foil to keep warm.

Use a paper towel to wipe out the pan or wipe off the griddle. Return to medium-high heat; add the remaining 2 teaspoons of oil to coat the cooking surface evenly.

Working in batches to avoid overcrowding, lay the turkey cutlets in the pan or on the griddle. Cook for about 3 minutes on the first side, until nicely browned. Turn and cook for 1 to 2 minutes on the second side until cooked through. Transfer to a large serving platter or to individual serving plates.

Top with the vegetables and pan juices. Drizzle with the remaining lime juice, then sprinkle with the chopped cilantro and serve.

NOTE: Double-concentrated tomato paste is found in the Italian section of most supermarkets or near the regular tomato paste. It's a wonderful product that comes in a tube and keeps for months in the refrigerator. If you can't find it, 2 tablespoons of regular tomato paste may be substituted.

Click picture for link to Webpage with nutritional facts!

Fusilli With Escarole, Pancetta and Garlic

(Provided by Washington Post)

Ingredients:

12 ounces dried fusilli (corkscrew-shaped) pasta
Salt
1 large head escarole, washed, trimmed and cut or torn as for salad, (2- to 3-inch pieces, about 15 ounces total after trimming)
2 teaspoons olive oil
4 ounces finely diced pancetta
3 medium cloves garlic, finely chopped (1 1/2 to 2 tablespoons)
Freshly ground black pepper
Grated Parmesan cheese, for serving (optional)

Directions:

Prepare the pasta according to the package directions. Drain.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the escarole and cook/blanch for no more than 30 seconds (just to wilt the leaves). Drain, and press out any excess water. Spread out on a clean towel or paper towels.

Heat the oil in a large saute pan over medium-high heat. Add the pancetta, and reduce the heat to medium; cook for 3 to 4 minutes, until the pancetta just starts to brown and loses its raw look.

Reduce the heat to medium-low; add the garlic. Cook for 4 to 5 minutes, until the garlic is soft, adjusting the heat so the garlic cooks but doesn't brown. Increase the heat to medium; add the escarole and pepper to taste, using tongs to incorporate the ingredients. Cook for 2 to 3 minutes, mixing occasionally, so the escarole warms through.

Add the cooked pasta to the pan, or transfer the escarole mixture to a serving bowl and combine with the pasta. Taste, and adjust the seasoning as needed.

Serve warm; pass grated Parmesan cheese at the table, if desired.

Click picture for link to Webpage with nutritional facts!