Greek Spaghetti Ww Core Recipes

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MAKEOVER GREEK SPAGHETTI



Makeover Greek Spaghetti image

"My hot dish recipe is delicious but not very healthy," writes Melanie Dalbec of Inver Grove Heights, Minnesota. "I would love it if you could make it over." This comforting version offers all of the goodness you'd expect from a casserole with nearly 60 percent less fat than Melanie's original recipe.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 17

1 package (16 ounces) spaghetti, broken into 2-inch pieces
4 cups cubed cooked chicken breast
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup reduced-fat mayonnaise
3/4 cup reduced-fat sour cream
3 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt-free lemon-pepper seasoning
3 tablespoons all-purpose flour
1-1/3 cups fat-free milk
1 teaspoon chicken bouillon granules
1 cup shredded part-skim mozzarella cheese
1/2 cup soft bread crumbs
1/4 cup shredded Parmesan cheese

Steps:

  • Cook spaghetti according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon-pepper. , In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in bouillon. Pour over spaghetti mixture and mix well. , Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Top with mozzarella cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 442 calories, Fat 13g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 565mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.

WW GREEK-STYLE SPAGHETTI SQUASH (WORKS W/SIMPLY FILLING)



Ww Greek-Style Spaghetti Squash (Works W/Simply Filling) image

I got this from my WW leader. Although I'm not normally crazy about chickpeas or spaghetti squash, but this is really good! Definitely better than simply the sum of its parts. I used canned tomatoes with green chilis which added a bit of spice and IMO "made" this recipe. I did not use dill or mint. This is 4 WW pts per serving.

Provided by Amy020

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs raw spaghetti squash
2 teaspoons extra virgin olive oil
1/2 cup scallion, sliced (I used the white and green parts)
2 teaspoons minced garlic
14 1/2 ounces canned diced tomatoes, undrained
1 cup canned chick-peas, drained and rinsed
1 teaspoon dried oregano
1 teaspoon lemon zest
salt and pepper
1/4 cup dill or 1/4 cup mint, fresh, chopped
1/4 cup fat free crumbled feta

Steps:

  • Cut squash in half and put on microwave-safe plate. Cook on high, turning squash over every 3 minutes until tender, about 12-15 minutes Let stand until cool enough to handle and scrape out and discard seeds.
  • Heat oil in lg. nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute Add diced tomatoes, chickpeas, oregano, lemon zest, S&P; increase heat to high and bring to a slow boil.
  • Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well-coated. Allow to simmer for a few minutes to cook off the extra water in the pan.
  • Remove from heat & stir in dill or mint. Top each serving with cheese.
  • 1 c squash mixture & 1 T cheese = 4 WW points.

Nutrition Facts : Calories 212.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 8.3, Sodium 330.5, Carbohydrate 35.3, Fiber 4.4, Sugar 3.4, Protein 7

GREEK SPAGHETTI



Greek Spaghetti image

"Out of all our recipes for pasta, this simple meatless main dish is our favorite," writes Christa and Holley Hageman from Telford, Pennsylvania. "We can hardly wait for summer to arrive so we can use our garden-fresh tomatoes and minced basil in this recipe." The entree's Mediterranean flair comes from feta cheese, oregano, olive oil and lemon.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked thin spaghetti
1 teaspoon dried oregano
1 garlic clove, minced
2 teaspoons olive oil
3 cups chopped seeded plum tomatoes
1/2 cup sliced green onions
1/4 cup minced fresh parsley, divided
2 tablespoons minced fresh basil
2 tablespoons lemon juice
1 cup (4 ounces) crumbled feta cheese, divided
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat., Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.

Nutrition Facts :

GREEK SPAGHETTI - WW CORE



Greek Spaghetti - Ww Core image

This makes a quick weeknight dinner with lots of flavor. You can also add mushrooms or leftover cooked chicken. Also, any kind of whole wheat pasta will work, spaghetti, linguine, fettuccine.

Provided by CoreChick

Categories     Spaghetti

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb whole wheat spaghetti
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons garlic, minced
14 ounces artichoke hearts
6 ounces black olives
1 teaspoon dried oregano
1/4 cup lemon juice
1/3 cup fat-free parmesan cheese
4 ounces fat free feta cheese

Steps:

  • Cook pasta, drain and set aside.
  • Heat oil in large skillet. Add onion and garlic, saute over medium heat for about 2 minutes.
  • Drain artichokes and chop in half.
  • Add olives, oregano and lemon juice to the onion and garlic mixture. Heat for 2 minutes, then add artichokes. Cook for an additional minute.
  • Combine pasta, artichoke mixture and cheeses. Toss to coat pasta and serve immediately.

Nutrition Facts : Calories 543.3, Fat 9.7, SaturatedFat 1.4, Sodium 709.7, Carbohydrate 104, Fiber 7.3, Sugar 2.5, Protein 20.9

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