Broccoli Pesto Pea Pasta

Prep time: 20 minutes

Serves: 4

2 cups fresh basil

1/2 cup pine nuts (toasted in skillet on stove until brown)

2 large cloves garlic

2/3 cup olive oil

1 large crown broccoli, steamed

juice from one small lemon

1 cup steamed peas

pasta noodles of your choice (we like orzo and organic gemelli)

Toast pine nuts in skillet over medium heat until they turn brown. Steam broccoli. Start pasta cooking.

Blend together in food processor: basil, pine nuts, garlic, olive oil, steamed broccoli, and the juice from one small lemon. Mix together with peas and noodles. Enjoy! :) 

P.S. Sometimes its fun to save a few whole pine nuts and toss them in to the noodles with the peas. Makes it look even prettier! 

Chicken Quesadillas

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 15 minutes
Calories: 360 per 8 inch quesadilla

1 tbsp olive oil
1 red onion, minced
1 red bell pepper, chopped
1 1/2 tsp. chili powder
1 cup shredded chicken breast
1 cup canned black beans, rinsed (mash half of them, leave half whole)
1/2 cup fresh cilantro, minced
2 tbsp lime juice
4 8-inch whole wheat tortillas
1 cup shredded cheddar cheese

1. Heat oil, saute onion for 5 minutes and add bell pepper. Cook until softened. Stir in chili powder, chicken, beans, and lime juice, cook until heated through. Remove and place in bowl. Add cheese and cilantro.

2. Place tortilla in skillet, put filling on half, and fold over. You can make 2 quesadillas at a time. Cook on both sides until crispy. Enjoy with some salsa or low-fat sour cream!

Penne and Sausage Casserole

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 20 minutes
Bake Time: 15 minutes
Calories: In a 4 square inch piece, approx. 380

1 can diced tomatoes with basil
1 tsp olive oil
1 onion, minced
1 red bell pepper, minced
4 garlic cloves, minced
1 tsp. red pepper flakes
1 tube Jimmy Dean/Bob Evans Sausage (we use HOT)
8 oz whole wheat penne pasta
1 cup mozzarella, shredded

1. Preheat oven to 425 degrees F. Lightly spray 8 or 9 inch square baking dish, set aside.
2. Cook pasta according to directions, drain.
3. Heat olive oil in skillet, add onion and pepper and saute until soft. Add garlic and red pepper flakes.
4. Stir in sausage and break up into small pieces, cook until sausage is no longer pink.
5. Pulse tomatoes with their juice in a food processor and add to sausage mixture. Bring it all to a simmer for about 8 minutes.
6. Add pasta to the meat mixture, mix well. Spread half the mixture into the baking dish, then sprinkle half the cheese on top. Layer meat and cheese again, and bake for 15 minutes at 425F.

Tortellini Veggie Soup

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 20 minutes
Calories: In 1 1/2 cups, approx. 180 calories

This is the YUMMIEST soup I've ever had. I absolutely love it. My husband hates zucchini, spinach, and peas.. and that is the bulk of this soup, and he really likes it too!

1 tbsp olive oil
1 onion, minced
8 garlic cloves, minced
1/2 tsp dried thyme (or 2 tsp fresh)
6 cups chicken broth
3 bay leaves
10-12 oz. tortellini (we used fresh four cheese from Costco)
1 zucchini, seeded and chopped into cubes
1 pound spinach (we used a bag of baby spinach)
1 cup frozen peas
1 tbsp dried basil (or 2 tbsp fresh)
Parmesan cheese, freshed grated, to top off your bowl

1. Heat oil in large stock pot, add onion and saute until light brown. Add garlic and thyme and cook another minute.

2. Stir in broth and bay leaves, and bring to a boil. Add tortellini and zucchini and cook until pasta is done. Stir in the spinach and peas and cook another 4 minutes. Add basil.

3. Remove bay leaves. Pour into bowls and top with some parmesan cheese. Enjoy!

Sun-Dried Tomato Pasta Salad

Adapted from "The America's Test Kitchen Healthy Family Cookbook"


Prep Time: 20 Minutes
Calories: In 1 cup, 200 calories

1/3 cup oil-packed sun-dried tomatoes, rinsed and minced
3 tbsp minced red onion
3 tbsp red wine vinegar
10oz. whole wheat penne pasta
2 cups fresh spinach (or your favorite lettuce)
2 tbsp olive oil
2 tsp dijon mustard
2 garlic cloves, minced
1/2 tsp red pepper flakes
feta cheese (to top it off and make it beautiful and delicious!)

1. Add to large bowl: sun-dried tomatoes, red onion, spinach/lettuce.
2. Cook pasta according to directions on box. Drain, rinse with cold water and add to large bowl of veggies.
3. In small bowl, mix: red wine vinegar, olive oil, mustard, garlic and red pepper. Add to large bowl, toss to cover everything. Top with some feta, enjoy!

Chipotle Chicken Salad

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 15 minutes
Set Time: 10 minutes
Calories: in 3/4 cup, approx. 200

1/4 cup mayo
3 tbsp lime juice
3 tbsp minced canned chipotle chilis in adobo sauce
1 tsp olive oil
1 can chicken (or you can use breasts), shredded
2 green onions, chopped
1 red bell pepper, chopped
1/4 cup corn (frozen, canned or fresh)
3 tbsp fresh cilantro, minced
Salt and pepper to taste

Mix together mayo, lime juice, chilis and olive oil. Add remaining ingredients and mix well. Let set a few minutes for the flavors to blend- enjoy on bread or lettuce.

Chipotle Black Bean Salad

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 15 minutes
Calories: in 1/2 cup, approx. 150


1 tbsp olive oil
1 can corn (you can use fresh cut off the cob or frozen)
1 can black beans, rinsed
1 tomato, chopped
1/3 cup chopped fresh cilantro
1/3 cup chopped green onions
3 tablespoons lime juice (from limes or a bottle)
3 tsp minced canned chipotle chilis in adobo sauce
1/4 tsp honey
2 avocados, cut into medium size pieces

1. Saute the corn in the olive oil over medium heat until golden brown (about 8 minutes).
2. Mix in bowl: beans, tomato, cilantro. Add corn.
3. In another bowl: mix green onions, lime juice, chipotle peppers and honey. Pour over veggies in other bowl.
4. Gently fold in avocado, and sprinkle with salt and pepper if you want.

We ate this with a whole wheat tortilla and it was amazing! And SO healthy!

Enchiladas

Prep Time: 15 minutes
Cook Time: 30 minutes

This recipe is adapted from The Collette Kitchen's Million Dollar Enchilada recipe.

2 tsp olive oil 
1/2 yellow onion (chopped)
1 red bell pepper (chopped)

1 20 oz. can of pineapple tidbits (drain and save juice)
1 15 oz. can of black beans (drain/rinse)
2-3 fresh chilis, chopped (or one 4.5 oz. can chopped green chilies)1 tsp salt
2 C shredded cheddar cheese 

3/4 C. of Tomatillo dressing (or green enchilada sauce)1/3 C pineapple juice (from pineapple tidbits)

8 whole wheat tortillas

Directions
Heat oven to 350 degrees fahrenheit.

Sauté onions & bell pepper in oil for 4-5 minutes. Stir in pineapple, black beans, green chilis, salt and cheese. Add tomatillo sauce. 

Spray a 13x9" pan. Fill each tortilla with mix and roll up.  Mix more tomatillo sauce and pineapple juice together and then spread evenly over the enchiladas. Sprinkle with cheese. Bake until cooked through and cheese is melted! You can cover with foil if your oven burns cheese easily. Enjoy!

Greek Salad

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

1 cup pasta (bows work great)
4 cups lettuce of your choice (we use romaine)
1/2 cup carrots, grated
1/2 cup green and/or red pepper, thinly sliced
1/4 cup artichoke hearts, chopped
1/4 cup black olives, sliced
1 recipe Greek Salad Dressing (see below)
1 tbsp feta cheese

Cook pasta until desired tenderness, and drain. While pasta is cooking, prepare salad dressing (see below).
Toss all ingredients together (except feta cheese) and add dressing- mix well. Sprinkle with feta before serving.

Greek Salad Dressing
1/3 cup fresh lemon/lime juice (we like lime)
4 tbsp olive oil
1/2 tsp honey
2 tbsp green onions, sliced
1 tsp oregano
pinch of salt
2 garlic cloves, minced

Basil Pasta

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4

3/4 pound pasta of your choice, cooked according to package

1/2 cup fresh basil (or 1 1/2 tsp dried works great!)

1/3 cup pine nuts, toasted in skillet until golden brown

2 cloves garlic

1/4 cup olive oil

Place basil (if fresh) in food processor with garlic and pine nuts. Blend until coursely chopped. Add olive oil, pour over pasta. Top with some whole pine nuts and enjoy!

Slow Roasted Lamb Chops

Prep time: 5 minutes

Cook time: 4-6 hours

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• 1 medium onion, sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• Lamb chops

Place onion in slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Sprinkle with minced garlic. Cover and cook on low (about 200 degrees) for 4-6 hours.

Falafel

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  This is a fairly authentic version of Middle Eastern falafels. They taste just like the ones I ate in Israel and Egypt!
  
  
  
  
  
  
  Prep time: 15 mins
  Bake time: 25 mins
  Total time: 40 minutes
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  • Make cucumber sauce first and chill in fridge while baking falafels. Mix:
  • 1 (6 ounce) container plain yogurt
  • 1/2 cucumber - peeled, seeded
  • 1 tsp dried dill weed
  • 1 tbsp mayo
  • salt and pepper to taste
  
  
  
  
  
  
  
  Falafels:
• 1 (15 oz) can chickpeas (garbanzo beans), drained
• 1/2 onion
• 1/2 cup fresh parsley
• 4 cloves garlic, chopped
• 1 egg
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 dash pepper
• 1 tsp lemon juice
• 1 tsp baking powder
• 1 tbsp olive oil
• 1 cup dry bread crumbs
• Pitas

1. In a food processor, chop chickpeas, onion, parsley and garlic until very fine. Stir everything together.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, lemon juice, baking powder and olive oil. Stir into chickpea mixture. Slowly add bread crumbs until mixture is not sticky but will stay together.
3. Form mixture into small balls, roll into additional bread crumbs, and then flatten between your hands and place on a cookie sheet. HINT: I use a cookie dough scooper to make mine all the same size. It usually makes about 15-20 falafels, which will feed 4 people.
4. Bake patties in 400 degree oven for 15 minutes on the top shelf, flip them over and cook an additional 10 minutes.

Serve in pitas with cucumber sauce and your favorite veggies- tomatoes are our favorite!

Chicken Crepes

Crepes:

1 cup flour (I use whole wheat)

1 egg

1 1/4 cup milk

1/4 tsp salt

3 tbsp butter

Blend well. Batter should be very thin and will still have some lumps. Cook like pancakes in a greased small skillet over medium high heat- using about a 1/4 to 1/3 cup batter to just cover the bottom. Make sure to not over cook, you want them pliable.

Filling:

1 cup sour cream

1 can Cream of Chicken soup

1/4 cup chopped black olives

1 can rotel (diced tomatoes and chili peppers)

2 cups diced chicken (canned or from cooked chicken breasts)

Optional: any veggies you like- mushrooms, onion, celery, peppers, etc.

Spoon filling into each crepe, wrap like an enchilada and place in a 9x13 pan. Place them close together, they will cover the whole pan. Save a little filling to spread over the top. Bake at 325 for 20 minutes, pull out and cover with shredded cheddar cheese. Bake about 5-10 more minutes until cheese is melted and inside is hot. Enjoy!

Chicken Pillows

(pictured without the sauce)

Prep time: 10 minutes
Bake time: 13-18 minutes

Mix together for filling:

4 cups diced cooked chicken (or canned)

6 oz cream cheese, softened

salt and pepper to taste

optional:

olives, green onions, hot sauce, etc.

2 cans crescent rolls: flatten each crescent roll triangle out, place filling inside, and wrap it closed (pull the three corners into the center, making sure there are no gaps for filling to ooze out). Bake at 350 F for 13-18 minutes, until crescent rolls are golden brown.

Topping (heat on stove):

1 can cream of chicken soup

1/2 cup chicken broth

2 gloves minced garlic

Top each pillow with "gravy" and enjoy!

Mommy Martin's Lasagna

1 pound hamburger meat, crumbled

2 cloves garlic, minced

8 oz can tomato sauce

20 oz can of diced tomatoes, drained

1 1/2 tsp salt

1/4 tsp pepper

1/2 tsp oregano

8 oz lasagna noodles

2 c grated mozzarella

1/2 c grated parmesan

16 oz cottage cheese

Saute hamburger meat and garlic. Add tomato sauce, tomatoes, salt, pepper, oregano. Boil 8 oz lasagna noodles for 15 minutes, drain.

Layer in a large casserole dish:

1. noodles

2. cottage cheese

3. meat mixture

4. mozzarella/parmesan mixture

Repeat.

Bake at 350 F for about 35-40 minutes.

Yummy Chicken Marinade

• 2/3 c olive oil
• 2/3 c reduced-sodium soy sauce
• 1/4 c lemon juice
• 2 tbsp liquid smoke flavoring
• 2 tbsp spicy brown mustard
• 2 tsp ground black pepper
• 2 tsp garlic powder
• 4 skinless, boneless chicken breasts
• 
  

In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate about 4 hours in the refrigerator.
Place chicken on grill. Cook 6 to 8 minutes on each side, until juices run clear.

Calzones

• 1 (25 oz) package active dry yeast
• 1 c warm water
• 1 tbsp olive oil
• 1 tsp white sugar
• 1 tsp salt
• 2 1/2 c all-purpose flour
• 1/2 c spaghetti sauce
• 3 c shredded Mozzarella
• 1 pkg pepperoni
• 1 tsp olive oil
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• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl, cover and let rise for 40 minutes, or until almost doubled.
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• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Transfer dough to cookie sheet. Coat circles with spaghetti sauce (but leave 1 inch of dough around the edges without sauce). Place pepperoni and cheese over sauce on one half of the circle. Fold other half over and press edges together with a fork to secure. Poke holes in the top with a fork. Brush with 1 tsp olive oil.
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• Bake at 375 degrees F for 30 minutes. Serve hot.

Jalapeno Cream Cheese Burger

• 1 cups seeded and chopped jalapeno pepper
• 1 (8 ounce) package cream cheese, softened
• 1 pound ground beef
• Liquid Smoke flavoring
• 3 hamburger buns

In a medium bowl, stir together the jalapenos and cream cheese.

Divide the ground beef into 6 portions pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 3 of the patties. Top with the remaining 3 patties, pressing the edges together to seal.
Top each hamburger with liquid smoke flavoring. Grill for about 8 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.