Mexican Pasta Salad (the not-so-healthy recipe)

So here we are, the not-so-healthy recipe for the week.  Living in the southwest enhanced my love affair with Mexican food.  Making friends with people of Mexican descent has made it even worse because those friends cook and bring me authentic Mexican food.  Just...YUM!

So, being that Im Polish and from the east coast and not the most experienced cook on the planet, I thought I would make something this week with the flavor profile that I really love.

INGREDIENTS

Salad:
16 oz salad macaroni, cooked
15 oz can black beans, drained & rinsed
15.25 oz can corn, drained
3 Roma tomatoes, diced
3 green onions, chopped

Dressing:
1 c salsa
1 c sour cream (I used half sour cream, half plain Greek yogurt)
1/4 c mayo
1 clove minced garlic
1/2 tsp cumin
Salt & pepper to taste

1. Mix the salad ingredients and the dressing ingredients separately.
2. Pour the dressing into the salad and stir until everything is evenly coated.
3. Let sit in the fridge for 3 hours, overnight for best results.

Apparently this week I had a thing for cold salads this week.  I realize that it's the first week of fall but here in AZ, it's still in the 90s during the day.

See ya'll next week!

Mock Potato Salad & HELLO! I am back!

First of all, hello there!  It's nice to be back.  I kind of fell off of the cooking healthy train because Im spoiled.  My husband is an amazing chef but, he doesnt always cook the healthiest of foods.  Im back on the food prep train but with one slight difference.  Im going to make one recipe that is healthy and one that may not be the healthiest thing on the planet.  I will still make small changes that make the less healthy dishes a little more so.

Anyways, my current food obsession is cauliflower -- using it as a substitution.  Im by no means vegan or vegetarian but I LOVE vegetables.  If I didnt love chicken as much as I do, I would be vegetarian.

This seemed perfect for the week so here we go.

Recipe from nelliebellie.com

INGREDIENTS
A head of cauliflower
6 hard boiled eggs, chopped
3 stalks of celery, chopped
1 small onion, chopped
1/2 cup mayo
1/2 cup plain Greek yogurt
Mustard
Salt & pepper to taste

PREPARATION
1. Boil the cauliflower until tender, usually 10 minutes.  The other option would be to steam the cauliflower but, that usually takes longer.

2. Mix the cauliflower & the rest of the ingredients together.

3. Put in the fridge for at least 3 hours, overnight for even better results.


I have to say, as one who LOVES potatoes, this is AMAZING.  And a little lighter than traditional potato salad which was really nice because I was bringing it as a side for my work week lunches.

Hello from beautiful, sunny Arizona!

Im back, kids!  My move went pretty smoothly and Im all settled in.  Hooray!

I should have a few recipes coming for you this week; hopefully one later today for sure.

Hope everyone is doing well!

UPDATE

I know it's been a while since Ive posted but, Im in the process of a cross country move so please bear with me.  As soon as I get myself settled, Ill be sure to keep my food adventures coming.

Thanks for your patience, ladies & gents!  I promise, Ill be back soon!

Roasted Brussels Sprout with Bacon in Mustard Cream Sauce

This was amazing.  Seriously.  I cant believe it's so low in calories.  I ate this for dinner all of last week & found myself wanting to remake it for several weeks in a row.  This is definitely on the repeat list.

Recipe slightly adapted from Closet Cooking
Yields 4 servings
250 calories per serving

INGREDIENTS
1.5lbs brussels sprouts, trimmed & quartered
1 tbsp olive oil
4 strips turkey bacon, cut into 1in pieces
2 tbsp margarine
1 small onion, diced
1 clove garlic, chopped
2 tbsp flour
1 c light cream
2 tbsp grainy mustard
1/2 c parmesan cheese
Salt & pepper, to taste

DIRECTIONS
Preheat oven to 400 degrees.
Toss brussels sprouts in olive oil, salt, & pepper.
Place in a baking dish & and roast for 20 minutes.

Meanwhile, in a pan, cook the bacon.  Drain & set aside.

In the same pan, add margarine & let melt and bubble.
Add the onion & cook until tender.
Add garlic; cook until fragrant.
Mix in flour and let cook for another minute or two.
Mix in the bacon, cream, mustard, & parmesan.
Stir until thick.

Pour mustard mixture over brussels sprouts & toss to coat.

Ham & Pasta Salad

This is actually my lunch from last week.  This week's lunch is super close to something Ive made and posted already on this blog.  No need for repeats.  Every time last week that I ate this at my desk, I had someone comment on how amazing it smelled.  And it does -- tastes as good, too.

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

INGREDIENTS

1 c whole wheat rotini

2 c frozen peas & carrots

16 oz cooked ham, cubed

8 scallions, sliced

1 c plain lowfat yogurt

4 tbsp lowfat honey mustard dressing

2 medium tomatoes, diced

1 green pepper, sliced

DIRECTIONS

Cook pasta with peas, according to pasta box directions.

Rinse with cold water & place in a large bowl.

Add ham & green onions & mix.

In a seperate bowl, mix together yogurt & honey mustard.

Pour the yogurt mixture into the pasta & toss to coat.

Cover & chill for 4 hours.

Serve with peppers & tomotoes.

Breakfast Stuffed Peppers

Honestly, Ive never been a huge fan of stuffed peppers but, this seemed interesting so I had to try it out.  Obviously, Ive been missing out because these were amazing!  I think that bell peppers and morning time go hand and hand.  These are basically an omelette held by a pepper.  So delicious!

Recipe from The Skinny Fork
Yields 4 servings
117 calories per serving

INGREDIENTS

2 green peppers, halved

1/2 green pepper, chopped

1/2 c onion, chopped

2 large eggs

4 egg whites

1/2 c lowfat cheddar cheese

salt & pepper, to taste

DIRECTIONS

Preheat oven to 375.

Line a pan with aluminum foil.

Place pepper halves on baking sheet & set aside.

Place chopped pepper, onion, eggs, egg whites, & 1/4 cup of cheese in a large bowl & whisk.

Season with salt & pepper.

Pour egg mixture into pepper halves.

Bake for 45 minutes.

Remove peppers from oven & sprinkle with cheese.