Wednesday, March 28, 2012

Pasta Primavera

I know this is a horrible photo.  I forgot to take one when I made this dish so I tried to use the one off the website.  Apparently, though, they used a VERY low quality photo.  But I figure a bad photo is better than no photo (in most cases).  Once I make this meal again, I'll take my own photo & replace it but until then, you get the idea.

Pasta Primavera
Servings 6

Total Calories: 198   Total Fat: 5g   Total carbs: 35g   Protein: 5g

  • 2c farfalla (bowtie) pasta
  • 1-1/2T olive oil
  • 1 clove garlic, minced
  • 3/4c broccoli florets, chopped
  • 1/2c zucchini, sliced thin
  • 3/4c carrots, sliced thin
  • 1/2c green beans
  • 1/4c peas
  • 2c ripe tomatoes, chopped
  • 2t parsley
  • 1T fresh basil, chopped
  • 1t thyme
  • 1t oregano
  • 1/4c reduced-fat parmesan cheese, grated
  • salt, black pepper, & red pepper flakes to taste

In a large pot, bring a quart of water to a rolling boil & add a few drops of olive oil into the water (to keep the pasta from sticking).  

Add pasta & cook for about 8-10 mins, or until al dente.  

Meanwhile, heat remaining oil in a large skillet; add in the garlic and let cook for no longer than 1 minute.

Add broccoli, zucchini, carrots, green beans, & peas, stirring often, allowing them to becometender but crispy (about 3mins).  Add tomatoes, parsley, basil, thyme, & oregano.

Simmer for 2 mionutes, until tomatoes become tender but still somewhat firm.  

When the pasta is ready, drain in a colander and set aside in a large bowl. 

Add sauce to the pasta & sprinkle with Parmesan (adding salt, black pepper & red pepper flakes). 

Toss & serve immediately.

Recipe from Extremely-Fit

Sunday, March 25, 2012

Cajun Seasoning Mix

I've tried making a few of my own seasoning blends & am loving it.  I usually have everything in my spice cupboard & it's A LOT cheaper than buying it from the store.  I also am able to control the sodium which I love.   This Cajun blend was really tasty but a little too hot for the kids & I think my husband would have preferred it a little milder.  Next time I make it, I think I'll cut the Cayenne Pepper down to 1 teaspoon instead of 1 Tablespoon.

  • 3T Salt
  • 1T Paprika
  • 1T Onion Powder
  • 1T Garlic Powder
  • 1T Cayenne Pepper
  • 1/2t White Pepper
  • 1 1/2t dried Thyme Leaves
  • 3/4t Black Pepper
  • 1/2t dried Oregano Leaves

Combine dry spices in a ziploc bag or a jar.  Seal & shake to combine.  Pour into a spice jar or bottle.

This can also make a really nice gift.

Wednesday, March 21, 2012

Crockpot Honey Bourbon Chicken

I love to hear my kids say "I Love This Dinner!"  This chicken really was good & simple to make.  My 2 year old even had 3 helpings.

Honey Bourbon Chicken

  • 1lb boneless chicken breasts
  • 1t salt
  • 1t pepper
  • 1c honey
  • 1/2c low sodium soy sauce
  • 1/4c ketchup
  • 2T canola oil
  • 2 cloves garlic, minced
  • 1/2c diced onion
  • 1/4t red pepper flakes
  • 2t cornstarch
  • 6t water
  • sesame seeds, for garnish (I forgot these in the photo)
Place the chicken breasts in the crockpot & sprinkle with salt & pepper on both sides.

In a medium bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, & red pepper flakes.  Stir to combine well.  Pour over the chicken in the crockpot.  

Cook on low for 3-4 hours or high for 1 1/2 - 2 1/2hours.

When done, remove chicken from the pot & shred into large chunks.  

Prior to putting the chicken back into the crockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit.  

Throw the chicken back into the pot & stir around to recoat the chicken in the sauce.

Serve hot over a bed of white rice and sprinkle some sesame seeds on top.

Recipe adapted from The Tasty Kitchen

Wednesday, March 14, 2012

Veggie Omelet

I LOVE this omelet.  It's light & healthy but still full of flavor.  When I was making it, I was worried that it would be dry since there wasn't any sauce on it but it turns out that it really doesn't need anything added to it.

Veggie Omelet

  • cooking spray
  • portabello mushroom, slices (I was able to use 1 large mushroom for 3 omelets)
  • asparagus spears
  • 1 whole egg
  • 2 egg whites
  • 1T feta cheese crumbles

Spray a large non-stick skillet with cooking spray & heat on medium-high.  

Add the mushrooms & asparagus to the pan.  Cook 3-5 minutes or until slightly soft, then transfer to a plate.

In a bowl or mug, whisk the egg & egg whites, and season with salt & pepper.

Spray the skillet again.

Pour the eggs into the pan & swirl to make a circle.  Arrange the mushrooms, asparagus, & cheese on one half of the eggs.  When the eggs set, use a rubber spatula to carefully fold them over.  Serve.

Wednesday, March 7, 2012

Greek Salsa Chicken

Wow, is all I can say.  This recipe was so easy to make & was wonderful.  I definitely will be making this again, soon.

Greek Salsa Chicken

  • 4oz crumbled feta cheese
  • 1c halved grape or cherry tomatoes
  • 1/4c pitted kalamata olives
  • 1/4c minced fresh parsley
  • 1/4c lemon juice
  • 1/4c olive oil
  • 1T freshly chopped oregano
  • 6 boneless, skinless chicken breast halves (7oz each)
  • pepper to taste
  • 2T olive oil
  • 2 lemons, cut into wedges

Preheat oven to 450'

In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4c olive oil and oregano.  Cover & chill in refrigerator.

Heat 2T olive oil in a large roasting pan over medium-high heat.  Season chicken  with kosher salt & pepper.  Sear chicken, about 1-2 minutes each side; remove from heat.

Squeeze lemon wedges over the chicken to coat.  Place the squeezed lemon wedges around the chicken breasts.  Roast until chicken is cooked through, about 25-30mins.  Transfer chicken & lemons to a large platter.  Top with Salsa.

Note:  I served the salsa on the side so that those who didn't want to try it (aka the kids) wouldn't have to.