Slow Cooker Skinny Spaghetti

Ingredients

8 ounces whole wheat spaghetti, broken into small pieces

1 tablespoon Extra Virgin olive oil

1 small sweet onion, diced

2 cloves garlic, minced

2 teaspoons capers, drained

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes, (more or less to taste)

1/2 teaspoon black pepper

2 (14.5 ounce) cans fire roasted tomatoes

Directions

Add oil to a small skillet and sauté onion over medium-low heat until tender, about 4 minutes. Add garlic and saute one additional minute.

In a large bowl combine sautéed onion and garlic, and the remaining ingredients. Toss to ensure spaghetti is coated with sauce, add to the slow cooker. 

Cover and cook on low 2 to 2 1/2 hours or until pasta is al dente. 

Serve on a platter and sprinkle with parmesan if desired. Minimum slow cooker size 4 quarts.

Recipe from: http://skinnyms.com/slow-cooker-skinny-spaghetti/

Peanut Turkey Noodles

Ingredients

• 8 ounce (1/2 box) linguine

• 8 ounces snow peas, trimmed and halved lengthwise

• 1 cup shredded carrots (from an 8-ounce bag)

• 1 9 ounce package fully cooked carved turkey breast (such as Purdue Short Cuts) (We couldn't find turkey, so we used chicken)

• 3 scallions, trimmed and sliced

• 1 7 ounce jar Thai peanut sauce (such as Asian Gourmet)

• 1 tablespoon white vinegar

Directions

1. Bring a large pot of lightly salted water to boiling. Add linguine and cook 9 minutes. Stir in snow peas and carrots and cook another minute. Drain and rinse under cold running water until cool to the touch.

2. Transfer linguine mixture to a large bowl. Add turkey and scallions. Pour the peanut sauce over the top, then add vinegar to peanut sauce jar. Screw cap back on and shake jar. Pour contents over linguine mixture, toss to coat completely with sauce and serve.

Recipe from: Family Circle

Taco-Night Pasta

Ingredients

• 1 pound wagon wheel-shaped pasta

• 1 15 ounce can great northern beans, drained and rinsed

• 1 14 1/2 ounce can no-salt-added stewed tomatoes

• 1 10 ounce can mild enchilada sauce (such as Old El Paso)

• 1 teaspoon hot chili powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon salt

• 1 12 ounce package soy crumbles (such as Morningstar Farms)

• 1 cup shredded reduced-fat sharp cheddar cheese

Directions

1. Cook pasta following package directions. Drain and return to pot.

2. While pasta is cooking, prepare sauce. In a large skillet, stir together beans, tomatoes, enchilada sauce, chili powder, cumin and salt. Break up tomatoes with a wooden spoon. Simmer over medium heat for 3 minutes, stirring occasionally. Add the soy crumbles and simmer for an additional 3 minutes, stirring occasionally.

3. Stir the sauce into pot with pasta. Add half of the cheese, and stir to blend.

4. Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top. Serve immediately.

Makes: 6 servings

Recipe from Family Circle