This is a classic dish that we all enjoy and it is so simple to make it a really, really, healthy dish. I use chicken sausage, which is so yummy and whole wheat pasta instead of regular. Then add a few of your favorite veggies and tomatoes and you will have a delicious dish that will last a couple of days. My husband says this is the best chop suey he has ever had. Try it out and see for yourself!

Ingredients:
8 ounces whole wheat elbow macaroni
1 14 ounce package chicken sausage (I use sweet apple flavored)
1 green pepper (diced)
1 cup fresh mushrooms
1 cup chopped asparagus
1 cup broccoli
2 14.5 ounce cans diced tomatoes (I use Del Monte)
1 ½ cups pasta sauce (I use Muir Glen Organic Garlic roasted Garlic)

Directions:
1. Slice chicken sausage in slices about ¼ inch thick. Place in medium fry pan over medium heat and cook just until browned. Usually chicken sausage is fully cooked, I just like to fry it to make it a little crispy. When finished set aside.
2. Cook pasta according to package directions. In the mean time in a large frying pan add veggies and enough water to steam them. Cover and steam until cooked through. Drain any excess water. Add diced tomatoes and pasta sauce to pan and cook until heated through. Add chicken sausage and continue to cook until all ingredients are heated through.
3. Place pasta in large bowl and add the tomato, veggie and sausage mixture. Stir until combined. Enjoy!
Servings: 6

This homemade whole wheat ravioli filled with a delicious spinach and mushroom filling is well worth the work. I, unfortunately, do not own a pasta maker but after making these raviolis plan on investing in one. It is possible to make by hand but will save a lot of time and effort with a machine. This dough recipe is great but if you are rolling by hand I must warn you that it is a bit tiring and hard to get it as thin as you might like it. But, as far as taste goes the dough is great. And as for the filling my husband ate half of it plain as I was working on the dough. I chose to make circle raviolis but the fun part about it is you can make them whichever shape you like (square, circle, triangle . . .). So, enjoy this recipe and have fun. Be creative!

Ingredients:
Ravioli Dough:
3 cups whole wheat flour
2 eggs
½ cup warm water

Filling:
7 ounces baby spinach
1 cup fresh mushrooms
1 cup ricotta cheese
½ cup parmesan cheese
1 teaspoon basil
1 teaspoon fresh minced garlic

Directions:
1. In large bowl add whole wheat flour. Make well in center of flour and add eggs. Scramble eggs a little with a fork then mix in with flour. Slowly add warm water and mix until a stiff dough is formed. This can also be done in a mixer with a dough hook. Need dough for about 5 minutes, wrap in plastic wrap and set aside (for about 15 minutes).
2. Steam mushrooms and spinach then place in a food processor and add ricotta cheese. Blend well. Take mixture out of processor and place in bowl. Add remaining ingredients and mix well.
3. Lightly flour the counter or your workspace. Bread dough in half. Need for a few minutes if necessary then roll each half of dough into very thin matching sheets (1/16 to 1/8 inch thick).
4. Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along one of the sheets of dough. Place other half of dough on top and with your fingers gently press around where there is filling.
5. Take pizza cutter and cut between raviolis. You can then cut them into a square or a circle or whatever shape you like. Press around the filling to get rid of any excess dough and trim.
6. Allow ravioli to dry for 1 hour then boil for about 10 minutes or until ravioli float to the top. Serve with your favorite sauce.
Servings: 4

Like most people lasagna is one of my favorites but it is such a heavy dish that every time after I eat it I feel to full. After eating my lasagna I don’t have that feeling, I feel good like I have eaten something healthy, and I have. Whole wheat noodles are just as good as regular and the cottage cheese is a great substitution. You should try this recipe it is nutritious and delicious.

Ingredients:
1 box whole wheat lasagna noodles
1 25.5 oz jar Muir Glen organic garlic roasted garlic pasta sauce
2 boneless, skinless chicken breast halves
½ cup asparagus
½ cup broccoli
½ cup yellow summer squash
½ cup zucchini
2 cups shredded low fat or fat free mozzarella cheese
1 16 ounce container cottage cheese
¼ cup parmesan cheese
1 teaspoon garlic salt
1 teaspoon oregano

Directions:
1. Preheat oven to 350 degrees. Boil lasagna according to box directions. Grill or fry chicken then dice into small pieces and set aside.
2. In a 9″ by 13″ baking dish put a couple spoons of sauce and spread evenly. Then put a layer of lasagna noodles. On top of that put a layer of cottage cheese (use whole container), a layer of sauce, all of the chicken and layer of mozzarella cheese. Put another layer of noodles, sauce, all of the veggies and mozzarella cheese. Put one more layer of noodles. Top with remaining sauce, mozzarella cheese, parmesan cheese, garlic salt and oregano.
3. Cover with tinfoil and bake for 45 minutes. Remove tinfoil and continue baking for 5 to 10 minutes. Let cool, then enjoy!
Servings: 12

Here is a very simple, easy, casserole dish. Pasta and veggies topped with chicken and a cream of mushroom sauce.

Ingredients:
2 boneless, skinless chicken breast halves
¾ cup bread crumbs
1 egg beater
½ tablespoon olive oil
1 ½ cups broccoli
1 cup mushrooms
1 can low sodium cream of mushroom soup
½ cup milk
1 cup fat free mozzarella cheese
1 teaspoon garlic salt
1 tablespoon Italian seasoning
4 ounces whole wheat egg noodles (or 2 servings of any whole wheat pasta)

Directions:
1. Preheat oven to 375 degrees. Cook pasta according to package directions. Steam vegetables. Coat chicken in egg then in bread crumbs. Place in fry pan with ½ tablespoon olive oil and brown both sides.
2. In small bowl combine cream of mushroom, milk, cheese, garlic salt and Italian seasoning. Blend well.
3. Place pasta in small baking dish and top with vegetables. Cover with ¾ of the sauce and stir just to cover everything. Place chicken breast on top and cover with remaining sauce. Place in oven and bake for 25 to 30 minutes.
Servings: 2

Peanut sauce is a great alternative to pasta with regular tomato sauce and very tasty too.  This dish is low-calorie, high-protein and has all the major food groups combined.  Try this healthy combination you won’t be disappointed.

Ingredients:
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
¼ cup water
½ cup zucchini
½ cup summer squash
½ cup broccoli
½ cup mushrooms
½ cup asparagus
8 ounces whole wheat spaghetti or any whole wheat pasta

Peanut Sauce:
½ cup organic chicken broth
1/3 cup hoisen sauce
1/3 cup all natural creamy peanut butter (I use Smuckers)
2 tablespoons organic ketchup
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon ginger
¼ teaspoon cayenne pepper (optional)

Directions:
1. Place vegetables in steamer. Steam until cooked through. Takes about 20 minutes.
2. Fill medium sized pot with water for pasta. Bring to boil, add pasta and boil for 10-12 minutes or according to package directions.
3. Dice chicken into small pieces and place into large frying pan. Add one tablespoon olive oil and ¼ cup water to pan. Cover and fry for about five minutes then remove cover and fry until cook through and lightly browned.
4. Peanut sauce: In small sauce pan add garlic and ginger cook over medium heat. Saute for about one minute. In small bowl combine all other ingredients, mix well and add to sauce pan. Cook over medium to high heat until sauce bubbles then reduce heat to low. Cook for about 4 or 5 minutes.
5. Put 1 serving of pasta on each plate. Top with vegetables and chicken. Add peanut sauce and mix to cover all the food.
Servings: 4

Nutritional Facts (per serving):
513.62 Total Calories; 138.87 calories from fat; 15.5g total fat; 2.75g Saturated fat; 55mg Cholesterol; 744.12mg Sodium; 62.575g Carbohydrates; 1.875g Fiber; 14.5g Sugar; 34.375g Protein.

This dish is not only healthy but full of protein. Each serving of turkey meatballs is about 40 grams of protein with the help of the wheat germ and flax seed. If you choose to use the whole soybean pasta that adds another 23 grams per serving. If you cannot find the soybean pasta at your regular grocery store try Whole Foods or another natural health food store. It is worth trying to find it is delicious, lighter and healthier than regular pasta.

Ingredients
1 pound ground turkey meat
½ cup diced mushrooms
1 egg white
2 tablespoons organic ketchup
¼ cup toasted wheat germ
3 tablespoons ground flax seed
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon fresh minced garlic

6 ounces whole soybean pasta
One 25.5 ounce jar of Muir Glen garlic roasted garlic pasta sauce (or sauce of your choice)
½ cup fat free mozzarella cheese

Directions:
1. Preheat oven to 350 degrees F. In large bowl place turkey, mushrooms, egg white, ketchup, wheat germ, flax seed, basil, parsley and garlic. Stir until combined. Roll into 9 medium sized meatballs and place onto cookie sheet covered with tinfoil. Cover with tinfoil and place in the oven for ten minutes. Uncover and cook for about 5 more minutes or until cooked through.
2. In medium sized pot boil water and cook pasta according to directions on box. Drain and set aside.
3. Place the whole jar of sauce in large sauce pan, turn on low heat and cover. When meatballs are done place in sauce, turn to cover them in sauce and sprinkle the top of them with mozzarella cheese. Cover and heat until cheese is melted. Serve pasta with sauce and three meatballs on top and your choice of veggies as a side.

Servings:3