Sunday, August 26, 2012

Chicken Rigatoni

I changed up this recipe a little bit by adding gorgonzola on top at the end because I really, really wanted gorgonzola.  It doesnt add many extra calories as long as you're careful with the amount that you add.

Recipe from Diabetic Meals.
Yields 6 servings.
312 calories per serving.

1 tbsp olive oil
12 oz chicken, cubed
1 medium onion, chopped
1 green pepper, cut into strips
15 oz marinara sauce
1 box rigatoni
Black pepper, to taste

Cook pasta according to box.
Drain & set aside.

Heat oil in a large skillet over medium heat.
Add chicken & saute until no longer pink.
Set aside.

In the same pan, saute onion & pepper for about 5 minutes.
Add chicken, marinara sauce, & pepper and let simmer for another 5 minutes.

Pour sauce over pasta & serve.

This was so damned good, especially with the cheese.  One serving was more than enough to make you feel satisfied.  Also, this recipe is really fast.  The only real pain the ass is the prep but, isnt that always the way?  Haha.

Farfalle with Mushrooms & Spinach

I love that this recipe contains some of my favorite things including mushrooms & garlic.  Not to mention, the filling powers of spinach.  I also figured that I hadnt done anything with pasta in a little bit so it was about time for that.

Recipe from BHG dot com.
Yields 4 servings.
219 calories per serving.

6 oz farfalle
1 tbsp olive oil
1 medium onion, chopped
1 c sliced mushrooms
2 cloves garlic, minced
4 c spinach
1/8 tsp pepper
2 tbsp parmesan, shredded

Cook pasta according to box.
Drain well & set aside.

Meanwhile, in a large skillet heat oil over medium heat.
Add onion, mushrooms, and garlic; cook and stir until mushrooms are tender.
Stir in spinach & pepper & cook until spinach is wilted.
Stir in cooked pasta & toss to mix.

Tuesday, August 21, 2012

Broccoli - Cheese Pie

Broccoli & cheese; probably one of the best combinations ever.  Throw some egg & onions in there & you've got a winner.  The middle came out a little runny so I had to bake for about 10 more minutes but, it came out just fine.

Recipe from Eating Well.
Yields 6 servings.
200 calories per serving.

2 tbsp dry breadcrumbs
4 large eggs
1 1/4 c skim milk
1/4 tsp salt
Pepper, to taste
2 slices whole wheat bread, cubed
3 c broccoli florets
2 tbsp olive oil
1 medium onion, chopped
1 c part-skim mozzarella cheese

Preheat oven to 350.
Coat a pie pan with cooking spray.
Add breadcrumbs & coat the bottom of the pan.

Whisk together eggs, milk, salt, & pepper into a large bowl.
Add bread & stir to coat.
Set aside in the fridge.

Steam broccoli for 4 minutes until just tender.
Refresh under cold water & chop coarsely.

Heat oil in a skillet over medium-high heat.
Add onion & cook until lightly golden; about 5 minutes.
Add onion & broccoli to egg mixture & stir in cheese.
Pour into prepared pan, spreading evenly.

Bake for 45 minutes.

Monday, August 20, 2012

Tomato Bean Salad Supreme

Im back on my garbanzo beans kick & this just added to my obsession.  I also have another recipe that Im going to put up later this week (hopefully) that turns them into a snack food.  Im so amped to try them.

Recipe from Better Homes.
Yields 4 servings.
185 calories per serving.

1 can garbanzo beans, rinsed & drained
1 can black beans, rinsed & drained
3 medium tomatoes, seeded & chopped
1/4 c basil
1/4 c oregano
2 scallions, sliced
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper

Combine all ingredients in a medium bowl & let sit for at least two hours.

Thursday, August 16, 2012

Chicken Veggie Stirfry

This was so fast & easy.  Not to mention a really great lunch dish.

Recipe from Family Circle.
Yields 4 servings.
231 calories per serving.

1 lb boneless, skinless chicken breasts, cut into strips
1/2 c bottled stir fry sauce
1 tbsp vegetable oil
12 oz bag frozen veggies
1 small red onion, thinly sliced
1 tbsp cornstarch

In a medium sized bowl combine chicken & stir fry sauce; set aside.

In a large skillet heat vegetable oil over medium-high heat.
Add mixed veggies & onion.
Cook 8 minutes stirring frequently.
Add chicken to the mixture & saute until cooked through.
Add 1/3 c water & cornstarch & stir.
Cook for one minute.

Wednesday, August 15, 2012

Chicken, Charred Tomato, & Broccoli Salad

This recipe was actually pretty challenging for me because there was a lot going on all at once.  Not to mention, the kitchen was a mess & I hate cooking in a messy kitchen.  It couldnt be helped & I plowed on.  Regardless, this is one of my lunch dishes for the week & Eating Well has not disappointed me.

Recipe from Eating Well.
Yields 6 servings.
231 calories per serving.

1.5 lbs boneless, skinless chicken breasts
4 c broccoli florets
1.5 lbs medium tomatoes
2 tsp plus 3 tbsp olive oil, divided
1 tsp salt
1 tsp black pepper
1/2 tsp chili powder
1/4 c lemon juice

Place chicken in a skillet & add enough water to cover.
Bring to a simmer over high heat.
Cover, reduce heat, & simmer for 11 minutes.
Transfer to a cutting board.
When cool enough to handle, shred into bite-sized pieces.

Bring a large pot of water to boil.
Add broccoli & cook until tender, about 5 minutes.
Drain & rinse with cold water.

Meanwhile, core tomatoes & cut in half cross-wise.
Gently squeeze out the seeds & discard.
Set tomatoes cut-side down on paper towels to drain for 5 minutes.

Place a skillet over high heat until very hot.
Brush the cut sides of the tomatoes with 1 tsp oil & place cut-side down in the pan.
Cook until charred & beginning to soften, about 5 minutes,
Brush the tops with another tsp oil; turn & cook until charred, about 2 minutes.
Transfer to a plate to cool.

Dont clean skillet & heat the remaining 3 tbsp oil in pan over medium-high heat.
Stir in salt, pepper, & chili powder & remove skillet from heat.

Coarsely chop tomatoes & combine them with shredded chicken & broccoli.
Pour dressing over top & toss to coat.

Quesadilla Pockets

So, my friend Jo was having a crappy day today so I decided to make her & her fella some dinner in an effort to cheer her up.  This is what we had.  It was really delicious & very filling.

Recipe from Heart Healthy Living
Yields 6 servings
286 calories per serving

1 tbsp canola oil
1/2 tsp onion powder
1/2 tsp chili powder
1.5 c frozen whole kernal corn, thawed
1 can pinto beans
1.5 c reduced-fat shredded Mexican cheese
1/2 c salsa
6 8 in tortillas

Preheat oven to 450.
Coat a large baking pan with cooking spray & set aside.

In a large skillet, heat oil over medium-high heat.
Add corn, beans, 1 c of cheese, salsa, onion powder, & chili powder.
Cook & stir until heated through & cheese has melted.

To assemble the quesidillas, divide bean mixture among tortillas, spreading evenly over one half of each tortilla.
Fold over & press down gently.  
Place on baking sheet & sprinkle remaining cheese over top.

Bake for 10 minutes.