Garlic Quinoa with Spinach and Tomatoes

Total Time: 30 minutes
Serves: 4

Ingredients
1-3 Tbsp. minced shallots, red onions or yellow onions
1 Tbsp. olive oil
1/4 tsp. crushed red pepper
1/2 cup uncooked quinoa, rinsed
1 Tbsp. dry white wine
3/4 cup chicken broth (I used about 3/4 cup because I found one cup to be too much liquid)
1 small tomato, chopped
4-6 cloves of garlic, minced
1/2 cup-1 cup spinach leaves
1 Tbsp. fresh grated Parmesan

Directions

Heat oil in a saucepan over medium heat. Add onions and red pepper to pan; cook 1 minute.

Add quinoa to pan; cook 2 minutes, stirring constantly.

 Add wine; cook until liquid is absorbed, stirring constantly. Add broth, tomatoes, and garlic; bring to a boil.Cover and reduce heat. Simmer 15 minutes, or until liquid is absorbed. Remove from heat. Stir in spinach, top with Parmesan and enjoy!

This is so delicious and so healthy!

Recipe adapted from http://www.myrecipes.com/recipe/quinoa-with-roasted-garlic-tomatoes-spinach-10000002001925/

Artichoke Almond Farfalle with Red Peppers

Total Time: 45 minutes
Serves: 6

Ingredients
Zest from 1/2 lemon and juice from 1 lemon
2 garlic cloves, minced
3/4 tsp. pepper
3/4 tsp. salt (optional)
1/4 cup extra virgin olive oil
1 (16 oz.) jar roasted red bell peppers, rinsed and chopped
1 (15 oz.) can baby artichokes, in water, drained
12 oz. farfalle pasta
1/2 cup chopped parsley
1 cup roasted almonds, chopped

Directions

Combine lemon zest and juice in a large bowl with garlic, pepper, oil, roasted peppers, artichokes, and salt (if using).

Cook pasta as directed. Drain pasta, reserving 1 cup pasta water. Toss pasta with pepper mixture, then with parsley and almonds. Mix in a little bit of pasta water until desired consistency is reached. 

Enjoy!!

This dish is so light and tasty. 

Recipe adapted from Sunset June 2012.

Grilled Turkey Leg, Corn, and Spinach Salad with Smokey Paprika Dressing

Marinate Time: 2 hr
Hands on time: 40 minutes
Serves: 4

Ingredients
1/2 cup extra virgin olive oil
1/4 cup sherry vinegar
1 shallot, or small onion, minced
4 tsp. smoked paprika
1 tsp. salt (I chose not to use it)
1 tsp. oregano
1/2 tsp. pepper
1 lb. turkey legs (can use boneless skinless chicken breasts)
2 ears of corn
8 oz. mushrooms
5 oz. spinach
2 green onions, cut in to slivers

Directions

Whisk olive oil, vinegar, shallot, paprika, oregano, pepper, and salt (if using) in a medium bowl.

Chill half cup of dressing. Add turkey to remaining dressing, turn to coat. Chill covered at least 1 & 1/2 hours, or overnight. Let turkey stand at room temperature 30 minutes. Heat grill (or grill pan) to medium. Transfer turkey to plate and add corn and mushrooms to marinade. Grill turkey and vegetables until turkey is cooked through and vegetables tender-crisp. 

Cut corn off the cob. Cut turkey meat from the bone. Toss turkey, mushrooms, corn, spinach, onions, and reserved dressing in a large bowl. Enjoy!

The smokey flavor really comes through in this recipe and it is really tasty. 

Recipe adapted from: Sunset June 2012

Creamy Chicken and Cheese Enchiladas

Prep time: 15 minutes
Bake time: 40 minutes
Serves: 6

Ingredients
1 (10 & 3/4 oz.) can 98% fat free cream of chicken soup
1/2 sour cream (I used nonfat plain yogurt instead)
1 cup Pace picante sauce
2 tsp. chili powder
2 cups cooked chopped chicken
1/2 cup reduced fat shredded cheese
6 flour tortillas (I used whole wheat)
1 small tomato, chopped
1 green onion, chopped

Directions

Heat oven to 350 F. Stir soup, sour cream, picante sauce and chile powder in  medium bowl.

Stir 1 cup soup mixture, chicken and cheese in a large bowl.

Divide chicken mixture among tortillas. Roll up and place seam side down in a casserole or baking dish. Pour remaining soup mixture over the tortillas.

 Bake covered for 40 minutes.

Top with tomatoes and onions.

Bake an additional 5 minutes uncovered.

Enjoy!

So tasty and once cooked, the healthy substitutions aren't even noticeable.

Recipe adapted from Campbellskitchen.com

Grilled Chicken Bahn Mi

Total Time: 45 minutes
Serves: 4

 

Ingredients

1.5 lbs boneless skinless chicken thighs (recipe calls for breasts, but I prefer the flavor of thighs)

4 Tbsp. hoisin sauce, divided

1/2 tsp. Chinese five-spice powder

1 Tbsp. reduced-sodium soy sauce

2 Tbsp. vegetable oil, divided

2 Tbsp. lime juice

1 Tbsp. fish sauce (optional, I chose not to include this)

4-6 sandwich rolls (I used whole wheat)

1/4 cup reduced fat mayonnaise (optional, I chose not to use)

1/2 cucumber cute into matchsticks

1 medium carrot cut into matchsticks

4 oz. jicama cut into matchsticks

1 Fresno or red jalapeno, sliced

cilantro

basil

mint

Directions

Heat grill to medium. Put chicken in a bowl and add 2 Tbsp. hoisin sauce, five-spice, soy sauce, adn 1 Tbsp. oil, tossing to coat. Grill chicken , turning once until cooked through. Let rest 10 minutes, then slice into wide chunks.

Mix remaining 2 Tbsp. hoisin sauce, 1 Tbsp. oil, lime juice, and fish sauce (optional). 

Spread the bottom side of roll with mayonnaise (optional). Fill sandwiches with chicken. Top with cucumber, carrot, jicama, chile and fresh herbs. Drizzle with lime dressing.

 

Enjoy!

We loved these sandwiches! They were light and refreshing and had so much flavor.

Recipe adapted from Sunset July 2012.

Oatmeal Chocolate Chip Cookies

Total Time: 40 minutes
Makes: 12-15 cookies

Ingredients
1 & 1/4 cups rolled oats
3/4 cup all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter, softened (I used margarine instead)
3/4 cup sugar (I used 1/2 cup sugar and 1/4 cup Splenda)
2 Tbsp. molasses
1 large egg
1 tsp. vanilla extract
1 cup chocolate chips (can use less. Recipe calls for 1 cup raisins)

Directions

Combine the oats, flour, cinnamon, baking powder, chocolate chips and salt in a large bowl.

 Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes.

 Beat in the egg and vanilla until smooth, about 2 more minutes.

 Reduce the mixer speed to low, add the flour mixture and beat until combined.

 The recipe suggests to cover the dough and chill at least 4 hours, or overnight for best flavor and texture. I did not do this and my cookies turned out great.

Preheat oven to 350 F. 

Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. 

 Bake until the cookies are golden, 15 to 17 minutes. 

Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

 Enjoy! These cookies are amazing!!

Recipe adapted from foodnetwork.com

Linguine with Tuna Puttanesca

Total Time: 30 minutes
Serves: 4

Ingredients
12 oz. linguine
2 Tbsp. extra virgin olive oil
4 cloves of garlic, minced
1/4-1/2 tsp. crushed red pepper flakes
2 Tbsp. capers, drained
1/2 cup roughly chopped kalamata olives
1 (28 oz.) can plum tomatoes
4 basil leaves torn
1 (5 oz.) can of tuna (recipe calls for packed in oil, I used packed in water. I drained the can and added 1/2 Tbsp. olive oil)
freshly ground pepper

Directions

Cook linguine until al dente. Drain the pasta, reserving 1/2 cup cooking water. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes.

Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes.  

Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes.

 Add the tuna with its oil, breaking it up with a fork, and season with salt. 

 Add the linguine to the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil. 

 Enjoy!

Jake and I loved this dish! The tuna wasn't overpowering at all and it was complimented perfectly by the olives and the capers.

Recipe adapted from foodnetwork.com