Tuesday, May 27, 2014

Baked Penne Florentine

I dont know what it is about this week but, Im all about some spinach.  I think because Im doing a lot of work on my skin and leafy greens are so good for clearing up skin and adding glow.

Anyways, I made this for my lunch this week & it's super tasty!

Recipe from BHG dot com
Yields 6 servings
315 calories per serving

8 oz whole wheat penne
10 oz frozen spinach, thawed & drained
1/4 c vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 3/4 c water
15 oz canned navy beans, rinsed & drained
2 tsp lemon juice
1/2 tsp mustard
1/4 tsp salt
1/4 tsp ground pepper
1/2 c whole wheat bread crumbs

Preheat oven to 375.
Cook pasta according to package directions; drain & return to pot.
Add spinach & toss to combine.
Spoon into baking dish & set aside.

In a saucepan, combine veggie broth, onion, & garlic.
Bring to a boil, reduce heat, & simmer for 5 minutes.
Remove from heat & set aside.

Add half of the water, onion mixture, beans, lemon juice, mustard, salt, & pepper to a food processor.
Blend until smooth.
Transfer to a bowl & stir in remaining water.
Stir bean mixture into pasta mixture, sprinkle with breadcrumbs & bake for 30 minutes.

Sunday, May 18, 2014

Spagehtti with Creamy Mushroom Sauce

I have a major food love affair with mushrooms.  They're tasty and filling and they dont really need much in the way of spicing.  All you have to do is saute them & you're good to go.

Recipe from Eating Well
Yields 6 servings
341 calories per serving

12 oz whole wheat spaghetti
1 tbsp olive oil
2 tbsp chopped garlic (about 2 cloves)
3/4 tsp salt
1/2 tsp cracked black pepper
1.5 lb sliced mushrooms
3 tbsp flour
1 c chicken broth
1/3 c light cream

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

Heat oil in a large skillet over medium high heat.
Add garlic, salt, & pepper; saute for about a minute.
Add the mushrooms & cook, stirring occasionally, until the liquid from the mushrooms has evaporated, about 10 minutes.

Sprinkle flour over the mushrooms and stir to coat.
Pour in broth & bring to a boil, stirring constantly.
Simmer, while stirring, until thick.
Remove from heat & stir in cream.

Stir mushroom mix into spaghetti and serve.

Sunday, May 11, 2014

Mexican Skillet

You guys know that I love Mexican food.  Ive been having cravings for it lately, especially with my (future) father in law coming into town this past week.  We were talking about varying cuisines and our shared love for the deliciousness that is authentic Mexican food.  It made me have a sever craving.  Now, I will say that no matter how hard I try, anything Mexican inspired that I cook with probably never be as amazing as the real thing but, I do what I can.  Haha.

Recipe from BHG dot com
Yields 6 servings
230 calories per serving

12 oz chorizo
2 c whole kernal corn, frozen
14.5 oz can diced tomatoes
1 c uncooked instant brown rice
1/2 c water
2 tsp chili powder
1/2 tsp ground cumin
15 oz can pinto beans, rinsed and drained
3/4 c lowfat cheddar jack cheese

Remove casings from chorizo & cook in a large skillet over medium heat until browned.
Drain & set aside.

Add corn, tomatoes, rice, water, chili powder, & cumin to the skillet.
Bring to a boil & then reduce heat.
Cover and simmer until liquid is absorbed & rice is tender.
Stir in beans & cooked sausage; heat through.
Sprinkle with cheese & let stand for a few minutes to melt the cheese.

Greek Pasta

This is actually really similar to what I had for lunch last week but, I liked it so much that I figured that Id make an alteration for my dinner last night.  Not to mention, after that I had yesterday, it was nice that this was pretty fast to put together.  Also super delicious!

Recipe slightly adapted from Recipe Girl
Yields 4 servings
359 calories per serving

2 tsp olive oil
1 tsp dried oregano
1 large clove garlic, minced
3 medium tomatoes, diced
1/2 c scallions, diced
2 tbsp lemon juice
4 c hot cooked whole wheat rotini (8oz uncooked)
1 c crumbled feta cheese
Freshly cracked black pepper

Heat oil in a large skillet over medium high heat.
Add oregano & garlic & saute for about 30 seconds.
Add tomatoes, scallions, & lemon juice & cook for 2 minutes.

Combine tomato mixture with pasta & 3/4 c feta.
Top with remaining feta & cracked pepper.

Saturday, May 3, 2014

Pasta Spinach Salad

This is the tastiest salad Ive ever tasted in my life.  It's so simple but, the ingredients are so fresh that it made all the difference.  I am so excited to take this for lunch this week!

Recipe from BHG dot com
Yields 8 servings
117 calories per serving

1 box whole wheat rotini
2 medium tomatoes, seeded & chopped
1/2 c feta cheese
1/3 c low calorie Italian dressing
1/4 c scallions, sliced
6 c baby spinach
Cracked black pepper

Cook pasta according to package directions.
Drain, rinse with cold water, & place in a large bowl.
Add tomatoes, feta, dressing, & scallions.
Sprinkle with black pepper & toss.
Cover & chill for 2 hours.

Serve over spinach & enjoy!

Loaded Cauliflower Bake

I love roasted veggies and when I saw this on Emily Bites this past week, I knew I was going to make it at some point.  This kind of reminds me of a twice baked potato but with less carbs.  Perfect for my weeknight dinners this week!

Recipe from Emily Bites.
Yields 8 servings
164 calories per serving

4 slices turkey bacon
1 lg head cauliflower, broken into florets
6 oz lowfat cream cheese, softened
1/2 c lowfat sour cream
8 oz lowfat cheddar jack cheese
3 scallions, chopped -- green parts only
2 cloves garlic, minced
A sprinkle of salt
Black pepper

Preheat oven to 350.
Spray a 9x11 cooking dish with olive oil cooking spray.

Cook bacon slices until crisp.
Set aside on a paper towel to dry & crumble.

Steam cauliflower. (I did it in the microwave.)

While cauliflower is steaming, combine cream cheese & sour cream in a large bowl with a hand mixer.
Add 6oz shredded cheddar cheese, bacon pieces, scallions, garlic, salt & pepper.
Stir until well combined.

When cauliflower is finished steaming, drain & place in baking dish.
Pour cream cheese mixture over and stir until well combined.
Sprinkle with remaining cheese.

Bake for 30 minutes.