It's actually cooked pasta. I did mix it with 2 1/2 cups of vegetables, but it just didn't seem worth it to me. 200 calories for like... nothing. I'd rather eat something else!

Some of these ideas sounded pretty tasty, though!

I second the fiber gourmet pasta. I get mine off amazon. I have a prime account so it saves shipping and gets it to me faster. :)

2 oz of dry pasta cooks up to a lot, I add lots of mushrooms, bell peppers, onion and asparagus. My protein of choice shrimp , turkey, chicken, what ever and use Hunts no sugar added sauce (love love love this stuff tasty , cheap, and 35 calories for a 1/2 cup portion)

I don't have an actual recipe, sorry! I kind of just threw together what I had in the fridge (my usual M.O.). If it helps at all, this is what I used for two servings:

-a package of the "fresh" (not dried) whole wheat tortellini from the refrigerated section at the grocery store (a 2.5 "servings"/package)
-12 oz. cooked chicken
-2 pieces turkey bacon, cooked and crumbled
-1 package each of shiitake and oyster mushrooms, sliced and sauteed
-1 cup 1% milk
-1/4 cup fat free half & half
-2 t. olive oil
-1 t. flour
-1 oz. goat cheese
-4 T. grated parmesean
-225g fresh spinach, wilted (or about one of those large containers of spinach)
-garlic, basil, or any other spices/herbs you like, dried or fresh

I used just 2/5 of the package of tortellini (2 half servings) and cooked according to directions, then tossed it with 1 t. olive oil and combined it in a pot with the cooked chicken, turkey bacon and mushrooms.

In a small saucepan, I heated 1 t. olive oil until hot, then added 1 t. flour to make a roux and cooked it until medium brown. Added the milk and half & half and whisked until combined, then added garlic powder, dried basil, and a little crushed red pepper. Cooked until boiling and thickening slightly, then added the cheeses and whisked until combined and thickened.

Added the sauce to the pot with the totellini, chicken, bacon and mushrooms, stired to combine and heated while making the spinach.

I sauteed the spinach with some garlic and salt in just a touch of water in a hot pot until wilted, then piled the spinach in two shallow bowls and topped each with half of the tortellini mixture.


You could definitely add more veggies to the pasta make a larger dish; I was just using what I had in the fridge that was reasonably convenient at the time. :) Also, if you didn't mind the extra carbs you could use more of the fat free half & half and less regular milk, but I was trying to keep the carbs lowish as my husband is diabetic.

I've heard really good things about this pasta, and have been looking forward to trying it. There's a store somewhat nearby (~25 minutes) that sells it, I just haven't had a chance to get down there yet to pick some up. I am always looking for ways to get more fiber bang for my carb buck, and this pasta sounds perfect!

I'm lucky, never been a huge fan of pasta so never really made it. Instead of lasagna noodles I use slices of eggplant - so good.
Question: has anyone tried substituting spaghetti squash for noodles? My mom used to eat it when I was younger and I always said I hated it, but I'd like to know now (my tastes have matured.. lol) if it would be worth trying, or if anyone has a recipe. It would certainly help all you pasta-lovers if it's any good! :)

It's good! You can also shave your veggies into noodle shapes (zucchini and squash are especially good for that).

This recipe looks particularly good LINK

I ordered some of that fibre gourmet, I'm Prime too. Can't wait to try it!

I hate spaghetti squash. It's either too mushy or too crunchy. The texture squicks me out.

That does look sad, but like others have suggested toss in a good amount of steamed or grilled veggies, shrimp or chicken, and a light sauce. You're good to go!

I have pasta at least once per week and I think it tastes better now than when I used to have it loaded with fat and sauce.

I agree. One serving of the whole wheat elbows I buy is 56g dry. I eat 28g, so that's only 105 calories. By the time I add a small salad with a vinaigrette, and other bits to the pasta, I'm at 300 and full.

I use either spaghetti squash for noodles, or I will sautee up some bean sprouts and use them too...YUMMY!

Join the club :hug:, I was so brainwashed I couldn’t believe that I was only allowed a small portion, a pittance to what I'd been use to eating. I couldn’t imagine eating 1–3 ounces of meat per meal and didn't I want to.

I thought this can’t be right I’ll die of malnourishment. I had to retrain my mind, body and stomach to accept smaller portion sizes, and that it was a correct science and that I wouldn't starve to death or die from malnourishment practicing it. (It took a while, LOL.)

----
Helpful Link:

Dietary Guidelines for American

----

This is part of a pamphlet I got from a Registered Dietitian at my doctor’s office. This is what I go by and by what I’ve read. The pamphlet came from the American Dietetic Association. (click on green bar at top "For The Public)

“Each day you need to eat a variety of foods. Each person's daily calorie and nutritional needs are different. A nutrition counselor can help you work out how many choices from each food group are just right for you. By eating foods from each food group, you will meet your basic nutritional needs. For a healthy diet, each day you should have at least 4 choices from the starch/bread group; 5 meat or meat substitute choices; 2 vegetable choices; 2 fruit choices; 2 skim milk choices; and not more than 3 fat choices. These choices add up to about 1200 calories per day.

These foods listed in each group are just examples. Many others can be part of your daily meal plan.”

STARCH/BREAD

Each of these equals one starch/bread choices (80 calories)

You have _______ (4) choices each day.

1/2 cup pasta or barley
1/3 cup rice or cooked dried beans and peas
1 small potato (or 1/2 cup mashed)
1/2 cup starchy vegetables (corn, peas, or winter squash)
1 slice bread or 1 roll
1/2 English muffin, bagel or hamburger/hot dog bun
1/2 cup cooked cereal
3/4 cup dry cereal, unsweetened
4-6 crackers
3 cups popcorn, unbuttered, not cooked in oil. Use an Air popcorn popper.

VEGETABLES

Each of these equals one vegetable choice (25 calories)

You have _____ (3) choices each day.
1/2 cup cooked vegetables
1 cup raw vegetables
1/2 cup tomato/vegetable juice

MILK

each of these equals one milk choice. The calories vary for each choice.

You have _____ (2 to 3) choices each day.

1 cup skim milk (90 calories)
1 cup low fat milk (120 calories)
8-ounces carton plain low fat yogurt (120 calories)

MEAT AND SUBSTITUTES

You have 2 choices each day (or 2 oz.)

Each of these equals one meat choice (75 calories):

1 oz. cooked poultry, fish or meat
1/4 cup cottage cheese
1/4 cup salmon or tuna, water packed
1 Tbsp. peanut butter
4 1/2 egg whites (76.50 calories)
1 whole egg
1 oz. low -fat cheese such as Mozzarella, ricotta, Feta

Each of these equals 2 meat choices (150 calories)

1 small chicken leg or thigh
1/2 cup cottage cheese or tuna

Each of these equals 3 meat choices (225 calories)

1 small pork chop
1 small hamburger
cooked meat, about the size of a deck of cards
1/2 of a whole chicken breast
1 medium fish fillet

FRUIT

Each of these equals one fruit choice (60 calories)

You have _____ 2 to 3 choices each day.

1 fresh medium fruit 1 cup berries or melon
1/2 cup canned in juice or without sugar
1/2 cup fruit juice
1/4 cup dried fruit

FAT

Each of these equals one fat choice (45 calories)

You have _____ 3 choices each day.

1 teaspoon margarine, oil, mayonnaise
2 teaspoons diet margarine or diet mayonnaise
1 tablespoon salad dressing
2 tablespoons reduced-calorie salad dressing

Hungry Girl had a recipe on her show where she used the bagged broccoli slaw instead of pasta. I tried it, and it was WONDERFUL!! I just sauted/steamed it in a tiny bit of olive oil and when it was tender I dumped on some jarred sauce, then topped with a little parmesan cheese. The first bite, I thought, hmm, this is pretty good, and half way into it I would have sworn I was actually eating pasta. I've pretty much given up on the pasta since trying this, and I don't crave it at all.

Goodness, I eat pasta several times a week and hadn't thought twice about it, apart from switching to wholemeal pasta most of the time. I eat 3oz per serving. I'm not loading on calories with the sauce, though, and that's definitely standing out from some of the recipes people are giving. You can have a decent portion of pasta with a light sauce, or you can have a small portion of pasta and go to town on the sauce. I'm vegan, so my sauces are vegetables, small bit of olive oil, sometimes a few olives, and a few nuts or pulses for protein. I'm on a 1000-1100 calorie diet and I really have no trouble fitting pasta dishes in. One of my favourites is to sauté slices of courgette [zucchini] in olive oil, usually with rosemary and a few pine nuts, though sometimes I'll go Middle Eastern with coriander, raisins and almonds. Blast, I really fancy that now and we don't have any courgettes in.

Esofia.

I like the way you have your pasta it really gives me some good ideas. Spices are great for flavor without adding calories! Carbohydrates are needed to break down protein properly so, I always eat a Carb with a protein as a rule.

Thanks for posting that link, Munchy! That looks delicious *drool*. I love allrecipes.

After all this being smug about how well I do with pasta, I randomly was pretty damn hungry yesterday and it was an effort to stay within the calorie limit (first time this has happened, which isn't bad for a month so far). I sautéed a small carrot, a red pepper, a frozen artichoke bottom, all sliced thinly, and a few green olives, and then when I was boiling the pasta I added a couple of spoonfuls of frozen baby broad beans. This ended up being quite a lot of veg, so I put half on the pasta and beans, and sprinkled some fake parmesan on top (which I suspect is lower in calories and fat than the real version, though probably not by much, it's ground almonds with a bit of nutritional yeast and a dab of miso). Ate it, started to put the leftover veg in a small tupperware container, reflected that I was still hungry and it was only veg, ended up scoffing the leftover veg on the spot. And then spent the rest of the evening drinking spice teas and keeping myself distracted. It's not PMS munchies, though I'm due to ovulate around now, can that cause hunger?

I am at least learning, both from the tracking and the excellent articles and discussions I'm reading online, that while you have to be careful with portions of grains and particularly careful with high-fat items such as nuts, most veg are practically a free for all. Today I stir-fried a big head of pak choi, a carrot, a spring onion, 5 almonds and a slice of tofu and had it on rice. It's more veg than I would usually eat all by myself, I felt a bit greedy, but it was totally allowed. I've entered my usual soup-and-bread lunch into the tracker to eat for supper tonight, and considering that I am eating guacamole twice today (there was a gorgeous ripe avocado I had to use up), I am pretty impressed that there will still be space for a small snack at some point.

I didn't know that carbs were needed to break down protein, tell me more? Although I suspect that I won't have a problem with this, I don't think that plant proteins are ever missing carbs, or does it need to be a certain amount of carbs?