Pulled Pork Mac & Cheese with a Healthy Twist

Pulled Pork Mac & Cheese

with a healthy twist!

Ingredients

16 oz whole wheat pasta (rotini or penne)

1 lb shredded BBQ pork (homemade or store bought)

½ medium onion, diced

3 oz shredded cheddar

3 oz shredded monterey jack

1 clove garlic, minced

1 tbsp Dijon mustard

Dash of nutmeg and cayenne

12 oz cooked squash (fresh or frozen, I used a combination of butternut and acorn)

1 tbsp butter or olive oil

1 tbsp flour

3 cups skim milk

Sprinkle of parmesan and parsley (fresh or dried)

Directions

1.       Boil pasta, drain and set aside (I undercook since it will be baked).

2.       In a sauce pan, heat butter or olive oil, add onions and garlic, sauté 3-5 minutes

3.       Sprinkle in flour and sauté 1-2 minutes.

4.       Add milk and slowly bring to a boil, stirring every few minutes.  Add Dijon, nutmeg and cayenne.

5.       Once the milk has thickened, slowly stir in the cheese and then the squash. Mix in shredded pulled pork. Add the pasta. Combine and pour into a greased 9x13 pan.

6.       Sprinkle top with freshly grated parmesan cheese and parsley.

7.       Bake at 350 for 30-40 minutes.

Baked Penne with Sausage

Baked Penne with Sausage

Ingredients

Whole wheat penne (1 box)

16 oz marinara (homemade or favorite jarred sauce, Ragu traditional makes a good base)

1 cup red wine (can substitute chicken stock or water)

1 medium green pepper, diced

1 medium onion, diced

1 garlic clove, minced

1 pound ground Italian sausage

1 teaspoon crushed red pepper flakes

2 cups shredded mozzarella

½ cup grated parmesan

Italian seasonings (use a blend or combination of oregano, basil, garlic powder)

Olive Oil

Salt, pepper to taste

Directions

1.       Brown sausage with Italian seasonings and drain on a plate lined with paper towels

2.       Add approximately 1 tablespoon olive oil to a sauce pan, add red pepper flakes.  Add the chopped green pepper, onion and garlic once the oil is hot.  Saute for 3-5 minutes.

3.       Add the homemade marinara or jarred sauce.  Add wine or stock, bring to a simmer.  Add the cooked sausage and simmer on low for 15-20 minutes.

4.       Cook the pasta al dente (or even a little under).  Drain and pour into a 13x9 baking dish.

5.       Add the sauce, 1 cup mozzarella and mix.  Top with the remaining mozzarella and grated parmesan, sprinkle with Italian seasonings, bake at 350 for approximately 30 minutes or until browned on top.

Penne with Brussel Sprouts and Pancetta

 Ingredients

16 oz whole wheat penne

2 tablespoons extra virgin olive oil, more for drizzling

2 ¼ inch slices of pancetta, diced

1 large rosemary sprig (or 1 ½ tsp dried), chopped

4 garlic cloves, peeled, smashed and chopped

½ teaspoon red pepper flakes

1/8 teaspoon cayenne pepper

1 tablespoon butter

¼ cup Italian parsley, chopped

Fresh lemon juice for serving

Freshly grated parmesan cheese

White wine

Salt, pepper to taste

Directions

1.       Bring a large pot of salted water to a boil. Add the penne and cook until the pasta is al dente (a little undercooked is even better).

2.       Heat a large sauté pan over medium high heat and add the olive oil and ½ teaspoon red pepper flakes. When the oil is hot, add the pancetta and rosemary. Saute until the pancetta fat turns translucent and lightly browned (about 2 minutes). Add garlic, cayenne and black pepper to taste and cook until the pancetta is browned (about 3 minutes).

3.       Add the sliced brussel sprouts, a large pinch of salt and a splash of white wine (may substitute chicken stock or water). Saute until sprouts start to soften (about 2 minutes). Spread sprout minture in pan and press down to flatten. Let it sit, stir it up and repeat (lightly sprinkle with parmesan each time). Add butter and sauté one minute.

4.       Drain penne and add to pan. Cook, tossing until everything is evenly coated. Drizzle with olive oil, lemon juice, parmesan and garnish with chopped Italian parsley.  Serve (4 servings).