I whipped this up for dinner tonight using all my farm-fresh veggies and some prosciutto to add a little extra yumminess. This is my first frittata and I think it came out ok....
Ingredients
12 eggs
1 small onino, diced
1 zucchini, thinly sliced
1 small acorn squash, thinly sliced
4 slices prosciutto, roughly chopped
2 small red peppers, diced
1 handful purple basil, chopped
1 handfull garlic chives, chopped
1/2 handful sage, chopped
1/4 cup freshly grated parmesan cheese
olive oil
salt and pepper to taste
Instructions
Preheat oven to 350 degrees. Heat olive oil over medium heat in an oven safe pan. Add onions and cook until soft. Add the vegetables and cook until they begin shrinking and are slightly browned. Add the prosciutto and continue cooking with vegetables for 2-3 minutes. In a bowl, mix the eggs, cheese, herbs, and salt and pepper until thoroughly mixed. Pour egg mixture over the veggies and prosciutto. With a spatula, lift some of the egg mixture from the sides all the way around the pan to let the uncooked egg fill those gaps and cook. Continue cooking until eggs are almost set, but the top of the center is still moist and creamy. Transfer the pan to the oven until the top looks firm, about 10 minutes.
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Friday, December 25, 2009
Wednesday, November 25, 2009
Community Supported Agriculture + Arugula & Heirloom Tomato Salad
Last year I split a full box of produce each week with a co-worker as part of a Community Supported Agriculture (CSA) program. The produce is sooooo fresh and you get a surprise every week. The program is also great because you get local food (cuts down on expense and environmental damage of travelling a long distance) and get a chance to support the farmers in your community.
This year we are participating in the Teena's Pride CSA again. I picked up the veggies yesterday and got a wonderful variety: arugula, basil, sage, green beans, corn, salad mix, heirloom tomatoes, cilantro, mint, lemongrass, and winter squash. The Teena's Pride website has a great recipe for arugula and heirloom tomato salad. I'm feeling lazy and need to use the veggies in my fridge, so here's my version of the salad.
Ingredients
1 cup arugula
2 cups lettuce mix
5 basil leaves
2 heirloom tomatoes, chopped
1/2 red bell pepper sliced lengthwise in small strips
oil and balsamic vinegar
Instructions
Toss the arugula, lettuce mix, basil leaves , and red bell pepper in a large bowl. Add the heirloom tomatoes and gently mix into the salad. Add oil and vinegar to your liking as a dressing or use your favorite store bought dressing. I recommend Annie's Organic Goddess Dressing.
This year we are participating in the Teena's Pride CSA again. I picked up the veggies yesterday and got a wonderful variety: arugula, basil, sage, green beans, corn, salad mix, heirloom tomatoes, cilantro, mint, lemongrass, and winter squash. The Teena's Pride website has a great recipe for arugula and heirloom tomato salad. I'm feeling lazy and need to use the veggies in my fridge, so here's my version of the salad.
Ingredients
1 cup arugula
2 cups lettuce mix
5 basil leaves
2 heirloom tomatoes, chopped
1/2 red bell pepper sliced lengthwise in small strips
oil and balsamic vinegar
Instructions
Toss the arugula, lettuce mix, basil leaves , and red bell pepper in a large bowl. Add the heirloom tomatoes and gently mix into the salad. Add oil and vinegar to your liking as a dressing or use your favorite store bought dressing. I recommend Annie's Organic Goddess Dressing.
Wednesday, July 22, 2009
Spicy Noodles
I was at a complete loss on what to do about dinner. Order out? No. Go grocery shopping to prepare a meal? Not today. Actually leave the house after a busy day? I don't think so. I had a bag of frozen veggies, lots of condiments, and I found some rice noodles I completely forgot about. Yay! A delicious dinner ended up as the result after a quick consultation with www.cooksillustrated.com (um, ok, not a private consultation…I just looked up different rice noodle recipes to get an idea of which condiments to use). To turn this into a vegetarian meal, don't add the fish sauce. So, here’s my creation that resulted out of total laziness.
4-6 oz. rice noodles (I used Annie Chun’s Maifun Rice Noodles)
1 tbsp. sesame oil
2 tbsp. soy sauce
1 tbsp. red cooking wine
1 tbsp. rice vinegar
1 tsp. fish sauce
1 tbsp. powdered ginger
3 cloves garlic, minced
1 tsp. red pepper flakes
1 bag frozen vegetables
4 quarts of water
Bring the 4 quarts of water to a boil and then add the noodles for 3-4 minutes. Meanwhile, heat the sesame oil and garlic over medium heat and add the frozen vegetables and heat until the vegetables are soft, about 8 minutes. Add the remaining ingredients. Drain the noodles and add to the vegetables. Mix the noodles thoroughly with the vegetables, about 3-5 minutes.
4-6 oz. rice noodles (I used Annie Chun’s Maifun Rice Noodles)
1 tbsp. sesame oil
2 tbsp. soy sauce
1 tbsp. red cooking wine
1 tbsp. rice vinegar
1 tsp. fish sauce
1 tbsp. powdered ginger
3 cloves garlic, minced
1 tsp. red pepper flakes
1 bag frozen vegetables
4 quarts of water
Bring the 4 quarts of water to a boil and then add the noodles for 3-4 minutes. Meanwhile, heat the sesame oil and garlic over medium heat and add the frozen vegetables and heat until the vegetables are soft, about 8 minutes. Add the remaining ingredients. Drain the noodles and add to the vegetables. Mix the noodles thoroughly with the vegetables, about 3-5 minutes.
Sunday, July 5, 2009
Plum Tomato Appetizer
I prepared these for a 4th of July bash and they were light, tasty, and great for a hot day. A big plus is they are super-easy to make. I found the recipe on epicurious.com which says the original recipe came from Bon Appetit. You can get very creative with this appetizer and add different flavors or let the tomatoes take center stage. Enjoy!
Ingredients
12 plum tomatoes, sliced in half lengthwise
1-2 tbsp olive oil
Salt and pepper
1 5.3 oz. container of herbed goat cheese, marinated mozzarella, pesto, or any other kind of filling you like
Instructions
Preheat the oven to 400 degrees. Spread the tomatoes on a cooking sheet lined with foil or well oiled. Sprinkle the tomatoes with salt and pepper, then drizzle them with olive oil. Use an oil dispenser or spray can so you don't soak the tomatoes or else they will come out too soggy. Roast the tomatoes in the oven for 40-50 minutes, then let them completely cool. Spoon your fillings into the tomatoes and serve! So easy!
Ingredients
12 plum tomatoes, sliced in half lengthwise
1-2 tbsp olive oil
Salt and pepper
1 5.3 oz. container of herbed goat cheese, marinated mozzarella, pesto, or any other kind of filling you like
Instructions
Preheat the oven to 400 degrees. Spread the tomatoes on a cooking sheet lined with foil or well oiled. Sprinkle the tomatoes with salt and pepper, then drizzle them with olive oil. Use an oil dispenser or spray can so you don't soak the tomatoes or else they will come out too soggy. Roast the tomatoes in the oven for 40-50 minutes, then let them completely cool. Spoon your fillings into the tomatoes and serve! So easy!
Saturday, April 11, 2009
Vegan Carrot Ginger Soup
This recipe was also inspired by my quest to detox without going nuts. This soup may taste very plain to some, but if you find that to be a problem, just add more ginger and I promise you will get more bite!
Ingredients
3 cups carrots, minced
4 1/2 cups water (or more if you want the soup to not be so thick)
2 inches fresh ginger, peeled and grated
salt and pepper to taste
Instructions
Bring the water to a boil and add the carrots and half the ginger. Cook on high for 15-20 minutes or until the carrots are soft. Transfer ingredients to a blender and blend on medium speed. As you are transfering the ingredients to the blender and you have a lot of liquid sitting on top, but prefer a thicker soup, remove some the liquid and add it back in as needed in order to reach the consistency you prefer. Add the remaining ginger and salt and pepper to the ingredients in the blender while blending. Transfer back to the pot and reheat if necessary or serve directly from the blender. If this is still too bland for you, add some powdered ginger and more pepper.
Ingredients
3 cups carrots, minced
4 1/2 cups water (or more if you want the soup to not be so thick)
2 inches fresh ginger, peeled and grated
salt and pepper to taste
Instructions
Bring the water to a boil and add the carrots and half the ginger. Cook on high for 15-20 minutes or until the carrots are soft. Transfer ingredients to a blender and blend on medium speed. As you are transfering the ingredients to the blender and you have a lot of liquid sitting on top, but prefer a thicker soup, remove some the liquid and add it back in as needed in order to reach the consistency you prefer. Add the remaining ginger and salt and pepper to the ingredients in the blender while blending. Transfer back to the pot and reheat if necessary or serve directly from the blender. If this is still too bland for you, add some powdered ginger and more pepper.
Saturday, March 14, 2009
Vegan Pepper Pot Soup
The recipe that inspired this called for hours of soaking bones and making a beef stock. Not only do I not have time to do that, but I don't really enjoy handling red meat. So, here is a lovely vegan version that is really quick and very satisfying.
Ingredients
2 quarts water
1 cup okra, sliced
1 carrot, sliced diagonally
2 celery sticks, chopped
1 red bell pepper, chopped
1 cup vegetable stock
3 small tomatoes, chopped
1/2 tsp. cayenne pepper
1 tsp. sea salt
1 tbsp. pepper
Instructions
Bring the water to a boil with some sea salt. Add the carrot, celery, okra, bell pepper, pepper, and cayenne pepper. Let everything simmer for about 5 mintues and ad the vegetable stock. Simmer another 5 minutes and add the tomoates. Simmer another5-8 minutes and serve hot.
Ingredients
2 quarts water
1 cup okra, sliced
1 carrot, sliced diagonally
2 celery sticks, chopped
1 red bell pepper, chopped
1 cup vegetable stock
3 small tomatoes, chopped
1/2 tsp. cayenne pepper
1 tsp. sea salt
1 tbsp. pepper
Instructions
Bring the water to a boil with some sea salt. Add the carrot, celery, okra, bell pepper, pepper, and cayenne pepper. Let everything simmer for about 5 mintues and ad the vegetable stock. Simmer another 5 minutes and add the tomoates. Simmer another5-8 minutes and serve hot.
Wednesday, February 18, 2009
Jalfrezi veggies & tofu
I stopped by Apple A Day after yoga the other day and came across a jar of Jalfrezi sauce by Seeds of Change. I had never tried or heard of it, but it sounded really good--fenugreek, cardamom, and turmeric. I found out that jalfrezi is a type of Indian curry used for stir fry. The instructions are simple enough too--just throw it on your tofu or meat once it's cooked and let it simmer with the sauce for 10 minutes. It turned out to be delicious and now I stop and pick up a jar every weekend.
Ingredients
1 jar Seeds of Change jalfrezi simmer sauce
1 package firm tofu
2 carrots, chopped diagonally
2 celery stems, chopped
1/2 onion, diced
1 zucchini, cubed
Olive oil
Instructions
Heat the oil in a pan over medium heat. Add the onion and cook until translucent. Add the carrots, celery, and zucchini and cook until the carrots are almost soft. Add the tofu and jalfrezi sauce and simmer for 10 minutes. Serve over rice and enjoy!
Ingredients
1 jar Seeds of Change jalfrezi simmer sauce
1 package firm tofu
2 carrots, chopped diagonally
2 celery stems, chopped
1/2 onion, diced
1 zucchini, cubed
Olive oil
Instructions
Heat the oil in a pan over medium heat. Add the onion and cook until translucent. Add the carrots, celery, and zucchini and cook until the carrots are almost soft. Add the tofu and jalfrezi sauce and simmer for 10 minutes. Serve over rice and enjoy!
Wednesday, February 11, 2009
Kale!
I like kale and I've been using it a lot more these last couple months. This creation came about when I wanted light and healthy lunch on a cold (Miami cold, that is) Saturday afternoon. I also discovered that throwing in some kale at the end of cooking a soup or any sauteed veggie dish will add the extra leafy green goodness oompf and heartiness.
Ingredients
1 bunch kale
8 oz. sliced white mushrooms
1/2 carton firm tofu, cubed
Olive oil
Salt and pepper
1 tsp. thyme
1/2 tsp. sage
Instructions
Spray some olive oil in a large pan. Add the tofu and cook for 3 minutes, turning occasionally. Addthe mushrooms, salt, pepper, thyme, and sage. Cook until the mushrooms begin to cook down. Add the kale and continue cooking until the kale is wilted and the mushrooms are done. Enjoy!
Ingredients
1 bunch kale
8 oz. sliced white mushrooms
1/2 carton firm tofu, cubed
Olive oil
Salt and pepper
1 tsp. thyme
1/2 tsp. sage
Instructions
Spray some olive oil in a large pan. Add the tofu and cook for 3 minutes, turning occasionally. Addthe mushrooms, salt, pepper, thyme, and sage. Cook until the mushrooms begin to cook down. Add the kale and continue cooking until the kale is wilted and the mushrooms are done. Enjoy!
Saturday, November 8, 2008
Mr. M's zucchini & mushrooms
Ingredients
1 zucchini
2 portabella mushrooms
olive oil
1 tbsp. soy sauce
Directions
Thinly slice the zucchini. Cut the mushrooms into 1/2 inch cubes. Heat some olive oil in pan over medium heat. Add the zucchini and cook for 5 minutes, stirring occasionally. Add the mushrooms and soy sauce. Continue cooking until the mushrooms soften (about 5 minutes). Enjoy as a side!
1 zucchini
2 portabella mushrooms
olive oil
1 tbsp. soy sauce
Directions
Thinly slice the zucchini. Cut the mushrooms into 1/2 inch cubes. Heat some olive oil in pan over medium heat. Add the zucchini and cook for 5 minutes, stirring occasionally. Add the mushrooms and soy sauce. Continue cooking until the mushrooms soften (about 5 minutes). Enjoy as a side!
Wednesday, July 9, 2008
Lemon Thyme Zucchini
The original Tom Colicchio recipe calls for fresh lemon thyme, but I couldn't find any at the grocery store. So, I used dried thyme and lemon juice to make up for it. The result was very delicious zucchini. I threw the zucchini on top of some pasta and it was perfect.
Ingredients
6 small zucchini
1/2 cup extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp. thyme
salt & pepper
water
12 black pitted olives
Instructions
Slice the zucchini into thin rounds, put them in a bowl and sprinkle with salt & pepper. Heat 1/4 cup of the olive oil in a pan over medium heat and add the zucchini. Heat the zucchini for about 5 minutes, then add the lemon juice and thyme and heat and add some water so it covers the bottom of the pan every 2-3 minutes for a total of 8 minutes. Stir occasionally. Add the remaining olive oil, lemon zest, and olives and cook for another 2-3 minutes.
Ingredients
6 small zucchini
1/2 cup extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp. thyme
salt & pepper
water
12 black pitted olives
Instructions
Slice the zucchini into thin rounds, put them in a bowl and sprinkle with salt & pepper. Heat 1/4 cup of the olive oil in a pan over medium heat and add the zucchini. Heat the zucchini for about 5 minutes, then add the lemon juice and thyme and heat and add some water so it covers the bottom of the pan every 2-3 minutes for a total of 8 minutes. Stir occasionally. Add the remaining olive oil, lemon zest, and olives and cook for another 2-3 minutes.
Tuesday, July 1, 2008
Greens w/ parmesan & spice
The inspiration for this recipe comes from Giada De Laurentis. I made this dish for Thanksgiving last year and it was awesome. Just enough spice and cheese to keep things interesting.
Ingredients
3/4 lb. green beans
3/4 lb. wax beans
1 small box of pre-cut mushrooms
1 bunch of kale, stemmed
1/2 cup dry white wine
1/2 tsp. red pepper flakes
3 tbsp. grated parmesan
1/2 onion, diced
2 tsp. salt
1 tsp. black pepper
Juice of 1 lemon
Olive oil
Instructions
Heat some olive oil in a large pan over medium-high heat. Add the onions and heat for 4 minutes. Add the mushrooms, green beans, wax beans, salt, and pepper and cook for 4 minutes. Add the wine and continue cooking until the green and wax beans are almost tender, about 8 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan on top.
Ingredients
3/4 lb. green beans
3/4 lb. wax beans
1 small box of pre-cut mushrooms
1 bunch of kale, stemmed
1/2 cup dry white wine
1/2 tsp. red pepper flakes
3 tbsp. grated parmesan
1/2 onion, diced
2 tsp. salt
1 tsp. black pepper
Juice of 1 lemon
Olive oil
Instructions
Heat some olive oil in a large pan over medium-high heat. Add the onions and heat for 4 minutes. Add the mushrooms, green beans, wax beans, salt, and pepper and cook for 4 minutes. Add the wine and continue cooking until the green and wax beans are almost tender, about 8 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan on top.
Friday, June 20, 2008
Potato Salad
This potato salad gets an extra kick from dijon mustard. If you don't want the spice in the salad, stick with mayo.
Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water
Instructions
Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.
Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water
Instructions
Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.
Monday, June 16, 2008
Spicy Black Bean Soup
Spicy black bean soup....what else can I say? I know this looks like a lot of ingredients, but it's really easy and you can turn it into a vegan version by using only water instead of chicken broth. Mr. M doesn't normally like soup, but he ate 2 bowls tonight! Enjoy!
Ingredients
2 cans black beans, rinsed and drained
1/2 cup diced tomatoes
2 cups chicken broth
2 cups water
1 tbsp. oregano
1 tsp. cumin
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 celery stalk, chopped
1 white onion, diced
3 cloves garlic, minced
1 green onion, chopped
1 red or green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful fresh cilantro, chopped
1 bay leaf
1 tsp olive oil
Instructions
Heat the olive oil in a pot over medium heat for 1 minute. Add onion, celery, garlic, greenonion, bell pepper and jalapeno and cook, stirring regularly, for 8 minutes. Add beans, chickenstock, water, cumin, oregano, thyme, salt, pepper, bay leaf, and cilantro, bring to a simmer and cook for 20 minutes. You can either serve the soup as is or pulse in a blender to make it a thicker soup.
Ingredients
2 cans black beans, rinsed and drained
1/2 cup diced tomatoes
2 cups chicken broth
2 cups water
1 tbsp. oregano
1 tsp. cumin
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 celery stalk, chopped
1 white onion, diced
3 cloves garlic, minced
1 green onion, chopped
1 red or green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful fresh cilantro, chopped
1 bay leaf
1 tsp olive oil
Instructions
Heat the olive oil in a pot over medium heat for 1 minute. Add onion, celery, garlic, greenonion, bell pepper and jalapeno and cook, stirring regularly, for 8 minutes. Add beans, chickenstock, water, cumin, oregano, thyme, salt, pepper, bay leaf, and cilantro, bring to a simmer and cook for 20 minutes. You can either serve the soup as is or pulse in a blender to make it a thicker soup.
Wednesday, May 21, 2008
Carrots & Kale
Kale can seem like an intimidating vegetable, but this recipe will be a hit, even with veggie haters.
Ingredients
6 carrots, peeled and sliced diagonally
1 bunch of kale, coarsely chopped and stems removed
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tsp soy sauce
1/2 tsp brown sugar (or 8 drops of liquid stevia if watching sugar intake)
1/4 tsp cayenne pepper
3 cups water
Instructions
Bring the water to a boil in a medium sized pot. Add the carrots and kale and cook until the carrots soften and the kale turns a lighter green. I suggest adding the kale after the carrots have been boiling about 2-3 minutes so it doesn't get too soggy. Drain the vegetables. Heat the olive oil over medium heat and add the vegetables and gently stir in the vinegar and soy sauce. Add the brown sugar and cayenne pepper. Cook for about 5 minutes, stirring occasionally. Coverthe pan and let the liquid reduce for about 3 minutes. Remove the cover and cook for another 2-3 minutes.
Credit: this recipe is a modification of the recipe found in Robin Robertson's Vegan Planet
Ingredients
6 carrots, peeled and sliced diagonally
1 bunch of kale, coarsely chopped and stems removed
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tsp soy sauce
1/2 tsp brown sugar (or 8 drops of liquid stevia if watching sugar intake)
1/4 tsp cayenne pepper
3 cups water
Instructions
Bring the water to a boil in a medium sized pot. Add the carrots and kale and cook until the carrots soften and the kale turns a lighter green. I suggest adding the kale after the carrots have been boiling about 2-3 minutes so it doesn't get too soggy. Drain the vegetables. Heat the olive oil over medium heat and add the vegetables and gently stir in the vinegar and soy sauce. Add the brown sugar and cayenne pepper. Cook for about 5 minutes, stirring occasionally. Coverthe pan and let the liquid reduce for about 3 minutes. Remove the cover and cook for another 2-3 minutes.
Credit: this recipe is a modification of the recipe found in Robin Robertson's Vegan Planet
Sunday, April 27, 2008
Asparagus Prosciutto Wraps & easy "Chicken Parmesan"
Friday night's dinner consisted of asparagus prosciutto wraps, "chicken parmesan," and pasta w/ peas and mushrooms. This dinner took me about 45 minutes to prepare by going in this order: boil water for pasta, peel asparagus, throw pasta in while preparing the chicken, wrap the prosciutto while cooking the chicken, cook the peas and mushrooms last.
Asparagus Prosciutto Wraps
salt
pepper
While the oven heats up to 450 degrees, was the asparagus and cut only about 1 centimeter off the bottom. Peel the bottom half of each asparagus stalk to get rid of the bitter taste, but keep the length of the stalk. Line the asparagus up on a baking sheet or foil and spray with olive oil using a mister. Sprinkle with salt and pepper and toss. Wrap each asparagus with 1 piece of prosciutto (mostly in the middle of the stalk) and place in the oven for about 10 minutes.
Easy "Chicken Parmesan"
This is a simplified and healthier version (sans mozzarella and breaded layer) of an already simplified chicken parm recipe.
4 chicken cutlets
1 1/2 tablespoons olive oil
parsley
sage
thyme
salt
pepper
3/4 cup marinara sauce
5 teaspoons parmesan cheese
Preheat oven to 450 degrees. Put some olive oil in the skillet and sprinkle in about 1/2 teaspoon of each of the parsley, sage and thyme into the oil and stir. Sprinkle the chicken with salt and pepper and place in heated skillet. Cook skillets until brown on each side, about 3-5 min. each side, depending on thickness of the cutlets. Add the marinara sauce (I used Healthy Choice to save a few calories) over and around the chicken. Sprinkle the parmesan over each chicken cutlet. Place the skillet in the oven for about 8 minutes or until chicken is cooked through.
Fusilli with peas and mushrooms
This recipe is super fast since peas and mushrooms cook very quickly and you can save even more time by using frozen peas and pre-cut mushrooms.
Olive oil
6 oz. sliced mushrooms
10 oz. frozen peas
Salt
Pepper
1/2 lb. -1 lb. rotini pasta (depends on how much you want the veggies to stand out)
While your pasta is cooking in the water, spray some olive oil into a small skillet with a mister. Add the mushrooms in first and heat until almost fully cooked (they start to look slightly brown), then add the frozen peas. Add a generous amount of pepper, a pinch of salt, and spray with olive oil. Continue stirring until peas are cooked through (about 2 minutes) and set aside. Drain the pasta and stir in the peas and mushrooms. If you want a little added flavor, sprinkle some parmesan cheese.
Asparagus Prosciutto Wraps
Prosciutto will make almost anything taste good. This appetizer/side dish looks and tastes fancy, but is extremely easy.
Asparagus stalks
Thinly sliced prosciutto, cut in half lengthwise (1 halved slice per asparagus stalk)
Olive oilsalt
pepper
While the oven heats up to 450 degrees, was the asparagus and cut only about 1 centimeter off the bottom. Peel the bottom half of each asparagus stalk to get rid of the bitter taste, but keep the length of the stalk. Line the asparagus up on a baking sheet or foil and spray with olive oil using a mister. Sprinkle with salt and pepper and toss. Wrap each asparagus with 1 piece of prosciutto (mostly in the middle of the stalk) and place in the oven for about 10 minutes.
Easy "Chicken Parmesan"
This is a simplified and healthier version (sans mozzarella and breaded layer) of an already simplified chicken parm recipe.
4 chicken cutlets
1 1/2 tablespoons olive oil
parsley
sage
thyme
salt
pepper
3/4 cup marinara sauce
5 teaspoons parmesan cheese
Preheat oven to 450 degrees. Put some olive oil in the skillet and sprinkle in about 1/2 teaspoon of each of the parsley, sage and thyme into the oil and stir. Sprinkle the chicken with salt and pepper and place in heated skillet. Cook skillets until brown on each side, about 3-5 min. each side, depending on thickness of the cutlets. Add the marinara sauce (I used Healthy Choice to save a few calories) over and around the chicken. Sprinkle the parmesan over each chicken cutlet. Place the skillet in the oven for about 8 minutes or until chicken is cooked through.
Fusilli with peas and mushrooms
This recipe is super fast since peas and mushrooms cook very quickly and you can save even more time by using frozen peas and pre-cut mushrooms.
Olive oil
6 oz. sliced mushrooms
10 oz. frozen peas
Salt
Pepper
1/2 lb. -1 lb. rotini pasta (depends on how much you want the veggies to stand out)
While your pasta is cooking in the water, spray some olive oil into a small skillet with a mister. Add the mushrooms in first and heat until almost fully cooked (they start to look slightly brown), then add the frozen peas. Add a generous amount of pepper, a pinch of salt, and spray with olive oil. Continue stirring until peas are cooked through (about 2 minutes) and set aside. Drain the pasta and stir in the peas and mushrooms. If you want a little added flavor, sprinkle some parmesan cheese.
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