Hi Myrna,

Thanks for the Congrats. Believe it or not, I've still got a LONG way to go. My first goal is to get down to under 375 lbs. so that I can buy a Lift Chair for less than $500, instead of over $1,700. At over 400 lbs., those chairs can be real expensive.

Although I'm not sure this fit's the "Italian" topic, here's another Noodle Recipe that I like. I absolutely love these Miracle Noodles. The recipe possibilities are endless, and the best part is, I can really chow down on this stuff and still stay within my Weight Watchers Points. One of the worst parts of dieting (and the part that causes us all to want to cheat) is the fact that we often don’t feel full or satisfied from the low calorie meals and that’s what I adore about Miracle Noodles. You can eat a LOT of it, plus, if you bulk it up with lots of veggies, you can really get a a lot of bang for your buck, so to speak. So you feel like you are being bad…but you are actually being good.

Creamy Pasta with Roasted Peppers and Broccoli

Ingredients

4 packs of any Miracle Noodle Pasta (I recommend the Rigatoni or Fetuccini)
2 tbsp. olive oil
4 wedges of Laughing Cow Light Cheese (preferably the Swiss flavored)
1/2 tsp. hot red pepper flakes
1 pound broccoli florets (6 cups)
2 6-oz. jars whole pimientos or roasted peppers, drained and diced
1/2 cup fresh grated Parmesan cheese
1 tsp salt
1/2 tsp of pepper
3 garlic cloves, minced

Directions

Warm the oil, garlic, and red pepper flakes over medium heat for two minutes. Add the broccoli and saute for 2-3 minutes. Add 1/2 cup water and cover. Cook broccoli until tender-crisp, about 3 minutes.

Drain and rinse the pasta and dry thoroughly with paper towels. Put the pasta in a microwave safe bowl and cover top the pasta with the Laughing Cow wedges. Microwave until cheese has softened almost to the point of completely melting, approximately 1 minute. Then,, mix the cheese in very well with the pasta. Next, toss the pasta with the diced peppers. Season with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with Parmesan cheese and serve. Serves 4.

Hello My Friends,

I added carrot and fresh garlic to this spaghetti sauce, and even made the meatballs healthier by using whole wheat breadcrumbs and fresh parsley. I usually serve it over whole grain Vermicelli Noodles or some Angel Hair Pasta from Miracle Noodles.

Italian Spaghetti Sauce With Meatballs

1 pound lean ground beef

1 cup fresh whole-wheat breadcrumbs

1/4 cup chopped fresh parsley

1 tablespoon grated Parmesan cheese

1/4 teaspoon ground black pepper

1 clove garlic, minced

1 egg, beaten

3/4 cup chopped onion

5 cloves garlic, minced

1/4 cup olive oil

2 (28 ounce) cans whole peeled tomatoes

2 teaspoons salt

1 teaspoon white sugar

1 bay leaf

1 (6 ounce) can tomato paste

1/2 teaspoon ground black pepper

2 basil leaves, torn, plus additional for sprinkling on top

Preparation:

Combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, 1 clove garlic, and beaten egg in a large bowl. Mix well and form into 12 balls. Store covered in refrigerator until needed

Cook and stir onion, 5 cloves garlic, and olive oil in a large saucepan over medium heat until onions are translucent, 5 to 7 minutes. Stir in tomatoes, salt, sugar, and bay leaf. Cover with lid, reduce heat to low, and simmer for 60 minutes. Stir in tomato paste, 1/2 teaspoon ground black pepper, basil, and meatballs. Simmer on low heat until meatballs are cooked through, about 30 minutes. Serves 4-6.

To accompany your meal, try this Parmesan Broccoli along with a fresh homemade loaf of Garlic Brfead for a little something different.

Parmesan Broccoli

Directions:

Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes. Serves 4.

Have A Happy Week,

Phil

Hello Friends,

Baked until bubbly with spaghetti sauce, cheese, and sausage, this is a ziti with a lot of flavor. This is the one thing that I am constantly asked to make again and again.

Baked Ziti With Italian Sausage

1 (16 ounce) package dry ziti pasta 1 pound mild Italian sausage 1 (15 ounce) container ricotta cheese 1 egg 1 large yellow onion, minced 2 teaspoons minced garlic 1 teaspoon dried oregano

1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 (26 ounce) jars spaghetti sauce, divided 1 (8 ounce) package shredded Italian cheese blend 1 teaspoon dried basil (optional)

Have A Great Day,

Phil