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! 

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!

Chinese Cole Slaw

Prep time: 10 minutes

Ingredients:
1 head Napa cabbage, chopped up finely
1 bunch green onions, chopped
2 packages uncooked Ramen broken up (don't use the seasoning)
1/2 cup sesame seeds, toasted (toast in 1-2 tbsp butter)
1/2 cup sliced almonds, toasted (toast in 1-2 tbsp butter)

Dressing:
1 cup salad oil
2 tsp soy sauce
1/2 cup sugar
1/3 cup vinegar

Tip: Add dressing right before serving and mix well. It gets soggy if it sits too long! 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

Waldorf Salad

Prep time: 10 minutes

Place in bowl in this order to make it look pretty using however much you want of each- I like lots of fruit:

Greens (I like to use the Tender or Spring mixes)
cut up strawberries
cut up apples (bite-sized pieces)
sliced bananas
feta or gorgonzola cheese
pecans or walnuts

Top off with some homemade Poppyseed Dressing and enjoy this delicious and refreshing salad!

Poppyseed Dressing

Prep time: 5 minutes


1/2 cup mayo (I usually use a little less)
1/2 cup sugar (I usually use more like 1/4 or 1/3 to cut back a bit)
2 tbsp white vinegar
2 tbsp milk
2 tbsp poppy seeds


Mix well! I like to put it in a dressing container and shake it up. It separates easily, so you can keep it in there for awhile and just shake before using it! It's amazing on spinach salads, as well as Waldorf Salad.