Chile One-Pot Pasta

I love this one pot meal! It is a life-saver to my new life as a full-time Mommy to a newborn! Not only is this easy (and less clean-up) but its delicious!

Chile One-Pot Pasta
 

Ingredients
1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste (I used Harissa chile paste)*
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

Directions
In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.

Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

*Harissa comes in mild to hot varieties, so make sure to choose the level of spice depending on your preference.
Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/calabrian-chile-pasta.html

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Cheesy Greek-Style Baked Quinoa

This healthy quinoa bake is so good you won’t even realize how healthy it is! Plus it is so easy to make with simple ingredients that wont break the bank. It’s the perfect healthy comfort food!

Cheesy Greek-Style Baked Quinoa

 cheesy greek style baked quinoa

Ingredients

  • 2 1/2 cups Cooked Quinoa
  • 1 1/4 cup Fat Free Feta Cheese
  • 1/2 cup Reduced Fat Shredded Mozzarella
  • 1 cup Chopped Spinach
  • 1 cup Diced Cherry Tomatoes
  • 1/2 cup Skim Milk
  • 1 tbsp Olive Oil
  • 1 tsp Minced Garlic
  • 1 tsp Lemon Juice
  • 1 tsp Parsley
  • 1 tsp Onion Powder
  • Salt & Black Pepper

Directions

  1. Prepare the quinoa as directed.  While quinoa cooks, dice cherry tomatoes and chop spinach leaves, then set aside.  Next, in food processor combine feta, skim milk, garlic, lemon juice, and parsley, blending until smooth.
  2. When ready, cherry tomatoes and spinach into quinoa, plus 1 tbsp oil, stirring well.  Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly.
  3. Transfer mixture to oven safe casserole dish, spreading evenly.  Top with mozzarella, then bake at 400F for 15 minutes until top has melted.  Immediately plate and serve.

Recipe source: http://cookingwithcakes.com/cheesy-greek-style-baked-quinoa/

Pesto Pasta Bake

I have been really into bakes lately and this one is one of my favorites. The original recipe has you making your own pesto, but with my busy schedule I just used pre-made pesto. The best thing about bakes is that you can add whatever you have on hand to make this dish suitable to your tastebuds. You can add artichokes, different cheeses, a different tubular pasta, really whatever you have on hand.
Pesto Pasta Bake
pesto pasta bake
Ingredients
  • 1 lb. whole wheat rigatoni
  • 2-3 cups chopped cherry tomatoes
  • 2-3 cups of chopped spinach
  • ½ cup pasta water
  • ½ cup shredded cheese of choice (I used mozzarella)
  • pesto (as much or as little as you like)

Directions

  1. Bring a large pot of water to boil. Add the pasta to the water and cook according to package directions. Reserve 1/2 cup of the pasta water.
  2. While the pasta is cooking, chop up the tomatoes and spinach and set aside.
  3. Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and a little pasta water if it needs to be more saucy. I usually had enough pesto to coat all the pasta. Transfer to a 9×13 baking dish and sprinkle with the cheese. Bake for 10-15 minutes or until the cheese is melted.

Recipe source: http://pinchofyum.com/healthy-baked-pesto-rigatoni

Caprese Panzanella Salad

Need a light, healthy, easy dish to bring to your next BBQ? This dish will be a hit on everyone’s palate! Buying ingredients that are already cut up, or the size you want them to be, makes this dish, and any, quicker to make. I used day old baguette slices to create my “croutons” for this salad. The best part about this recipe is that you can make as much or as little as you prefer of it, which is why the ingredients don’t have measurements.

Caprese Panzanella Salad

caprese panzanella salad

Ingredients

  • Cherry tomatoes
  • Mozzarella balls
  • Basil, chiffonade
  • Bread, any kind, cut in bite size pieces (It is best to use day old bread, or bread that is a little hard for this dish)
  • Italian dressing

Directions

Drain the mozzarella (if packed in water) and add them to a bowl with the cherry tomatoes. Chiffonade (or chop) the basil and add that to the bowl as well. Cut up bread into bite size pieces and add that into the bowl. Add just enough Italian Dressing to coat your salad. Toss and serve.

Lemon-Hummus Crusted Chicken

This chicken recipe is so easy and so yummy! I love anything lemon and my husband love tomatoes so I knew this was a healthy choice for us. Also, using hummus to coat the chicken was a great way to cut down the fat. The best part is that this dish takes only 30 minutes to make!

Lemon-Hummus Crusted Chicken

lemon hummus crusted chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 onion, sliced
  • 1 cup hummus (or enough to coat the chicken)
  • 2 lemons
  • 1 teaspoon paprika
  • 1/4 cup panko
  • Salt & pepper
  • Cherry tomatoes

Directions

  1. Preheat oven to 450 degrees. Arrange the sliced onions at the bottom of a 9×13 baking dish.
  2. In a bowl, coat chicken in hummus and transfer to baking dish on top of onions.
  3. Drizzle chicken breasts with lemon juice and top with panko, paprika, and salt & pepper.
  4. Scatter the cherry tomatoes around the chicken
  5. Bake for 30-35 minutes.

Recipe Source: http://lovintheoven.com/2014/03/hummus-crusted-lemon-chicken.html

Linguine with Lemon and Crab

Talk about a light, filling, healthy recipe! This linguine takes my love of crab to another level! It has such a freshness about it with the lemon and the cherry tomatoes, makes my mouth water just thinking about it! The best thing about this recipe is that it took me just about 15 minutes to make from start to finish!

Crab, Lemon, and Chile Linguine

linguine with crab

Ingredients

1 cup cherry tomatoes; halved
Sea salt
2 cloves of garlic
1 red chile, deseeded and finely chopped (even if you don’t like spicy food, I recommend using the chile. As long as you take out the flesh and the seeds, it isn’t spicy but it adds great flavor)
6 tablespoons olive oil
Juice and zest of 2 lemon
12 oz cooked fresh crab meat (I used the packaged crab meat. It was surprisingly delish, but feel free to use fresh)
8 ounces whole wheat or regular linguine (if you use whole wheat, put 1 tbsp of olive oil in the boiling water before you add your pasta. My pasta tended to stick together without it)
Chopped fresh parsley, for garnish

Directions

Boil water for your pasta. Make sure to season it with salt and add olive oil if you are using whole wheat linguine. Add in the pasta and cook according to the package.

In a small bowl, cut the tomatoes and sprinkle them with a little sea salt.

In a mortar and pestle, crush the garlic and chile into a red pulp. (If necessary, add a little sea salt to help grind the two together). Mix in the olive oil, lemon juice, and lemon zest. Add the crab to the mix if your mortar and pestle is big enough; if not, transfer everything to a slightly bigger bowl.

Once the pasta is cooked, drain, and pour the crab mixture on top of your pasta. Add the tomatoes and sprinkle with parsley.

Recipe source: http://www.yumsugar.com/Linguine-Crab-15134284

Avocado Crostini

I love a good guac but I wanted to amp it up for Valentine’s Day last year. I found this recipe and I haven’t made guac the same since.

Avocado Crostini

Avocado Crostini

Ingredients

  • 1 french bread baguette, cut into 1/4-inch thick rounds
  • 1 avocado, peeled and pitted
  • 2 teaspoons fresh lime juice
  • 1/2 jalapeño pepper, seeded and minced
  • 1 1/2  tablespoons chopped fresh cilantro
  • 1/2 scallion, finely chopped
  • 1 small clove garlic, minced
  • 2 ounces fresh goat cheese (secret weapon!!)
  • 1 tablespoon extra virgin olive oil
  • 1/4  teaspoon salt
  • 1/8  teaspoon black pepper
  • 1/2  cup grape tomatoes, finely chopped
Directions
1. Preheat oven to 400 degrees. Bake until toasted, but not browned, 2 to 3 minutes. Set aside.
2. Using a fork, mash avocado, lime, jalapeño, cilantro, scallion, garlic, goat cheese, oil, salt, and pepper in a small bowl.
3. Spread 1 to 2 teaspoons avocado mixture on each crostini and top with tomatoes.
Tip: Make these up to 1 hour ahead of time and keep covered at room temperature.

The source of this recipe:
http://www.recipe.com/avocado-crostini/?socsrc=recpin08912avocadocrostini