10/8/15 Katie's Healthy Eating Journal: Saturday

by Katie (Jenny Craig 2009 Poster Girl) 8. October 2014 19:26

I am really loving these pumpkin recipes.  I now have three more days of the pumpkin oatmeal for breakfast (oh and by the way, if you buy the "whole grain hot cereal oats" it's 1.5g less fat than the regular oats or steel cut oats).  I still have half a can of pumpkin left so what am I going to cook now.  Drum roll please...

Baked Pumpkin Macaroni and Cheese (lowfatcooking.about.com)

Cook Time: 30 minutes

Total Time: 30 minutes


  • 12 ounces uncooked penne pasta
  • 2 tsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 small zucchini, halved lengthwise, then sliced
  • 1/2 tsp dried thyme
  • 1 tsp dried sage
  • 1 15 ounce can pure pumpkin
  • 1 cup part skim ricotta cheese
  • 1/2 cup water reserved from pasta pot
  • 1/2 cup shredded parmesan cheese


Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Serves 6

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.

***I would follow the fat-free ricotta suggestion because 278mg of sodium is still extremely low.  4.7g of fat is awesome and a serving out of 6 in an 11x7 dish is a substantial portion!  Now who knows...this could taste extremely disgusting.  I'll let you know what I think as soon as I make it. 

Breakfast -

1 cup Pumpkin Oatmeal


1 cup fat-free organic milk

1 cup coffee with 2 tsp. fat-free creamer

Snack -

JC Anytime Bar

Lunch -

JC Pasta Ole 

Spaghetti Squash

Snack -


Dinner -

JC Mac & Cheese

Salad (mixed greens, peppers, mushrooms, tomatoes) 2 tbsp. light ranch

Snack -

JC Triple Chocolate Cheesecake

1 bite of birthday cake

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Katie's Healthy Eating

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