I've tried another one pan pasta dish and was a little underwhelmed. The sauce seemed too runny and the pasta was sticky. This, on the other hand, worked great.
I adapted this from a Martha Stewart recipe and expanded it to 16oz of pasta rather than 12oz (since I wanted to use my whole box up). So I didn't really measure my pastes. These are reasonable estimates, but you could totally adjust based on preferences.
1# orcecchiette pasta
1 can (15.5oz) chickpeas, drained and rinsed
~1c kalamata olives (I kept them whole, but halved might distribute them more evenly)
~3 Tbs tomato paste
~1 Tbs Unami Paste
~3 Tbs Better than Bouillon chicken stock paste
3-4 cloves of garlic, thinly sliced
1 - 6inch sprig of fresh rosemary
3 Tbs extra virgin olive oil
1/4 tsp red pepper flakes
coarse salt and pepper
Parmigiano-Reggiano for serving
Baby arugula for serving
In a straight sided pot, add 6.5 cups of water and all the ingredients except for the cheese and arugula. Bring to a boil. Once boiling, turn heat down to medium-high and cook uncovered and stirring occasionally for 12-15 minutes. The liquid will reduce and make a sauce that coats the pasta.
Remove from heat. Remove rosemary and divide between bowls. (Makes 5 generous servings.) Top with cheese and a handful of arugula.
Adapted from Martha Stewart: http://www.marthastewart.com/1062404/one-pan-orecchiette-chickpeas-and-olives
Thursday
Chinese Lemon Pepper Shrimp
The original recipe was to coat the shrimp in corn starch and fry them in oil. I used pre-cooked shrimp and simply warmed them in the sauce at the end.
Ingredients:
1# cooked shrimp, peeled
green onions, for garnish
1 tablespoon vegetable oil
2 tablespoons fresh garlic (chopped)
½ teaspoon fresh ginger (minced)
Ingredients:
1# cooked shrimp, peeled
green onions, for garnish
1 tablespoon vegetable oil
2 tablespoons fresh garlic (chopped)
½ teaspoon fresh ginger (minced)
4 lemon slices
1/3 cup soy sauce
¾ cup water
2 teaspoons cornstarch
¼ cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons course ground black pepper
1/3 cup soy sauce
¾ cup water
2 teaspoons cornstarch
¼ cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons course ground black pepper
Prepare by dissolving cornstarch into 3/4c of cold water. Heat oil in wok or frying pan, add garlic, ginger and lemon slices and fry for 30 seconds. Add soy sauce, cornstarch and water and bring to a boil. Add brown sugar, lemon juice and black pepper. Cook for 2 minutes until sauce thickens. Add shrimp and cook until warmed through. Serve over rice and garnish with green onions.
adapted from http://blogchef.net/chinese-lemon-pepper-shrimp-recipe/
Monday
Tangy Vinegar Coleslaw
Ingredients:
1 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded (or 1 head radicchio for a spicy kick)
1/2 medium red onion, thinly sliced
1/2 cup apple cider vinegar (or use white vinegar, if you prefer)
3 tablespoons honey
1/4 cup oil
1/2 teaspoon salt
1/2 teaspoon dry mustard (or 1/2 Tbs prepared Dijon)
1/2 teaspoon celery seed
In a large bowl toss the green cabbage, red cabbage, and red onion until mixed. Set aside.
In a small saucepan combine the vinegar, honey, and oil. Bring to a boil over medium-high heat. Remove from the heat and stir in the salt, dry mustard, and the celery seed. Pour the dressing over the cabbage. Toss to combine.
Allow the slaw to cool, then refrigerate until cold. Serve chilled
From http://foodformyfamily.com
1 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded (or 1 head radicchio for a spicy kick)
1/2 medium red onion, thinly sliced
1/2 cup apple cider vinegar (or use white vinegar, if you prefer)
3 tablespoons honey
1/4 cup oil
1/2 teaspoon salt
1/2 teaspoon dry mustard (or 1/2 Tbs prepared Dijon)
1/2 teaspoon celery seed
In a large bowl toss the green cabbage, red cabbage, and red onion until mixed. Set aside.
In a small saucepan combine the vinegar, honey, and oil. Bring to a boil over medium-high heat. Remove from the heat and stir in the salt, dry mustard, and the celery seed. Pour the dressing over the cabbage. Toss to combine.
Allow the slaw to cool, then refrigerate until cold. Serve chilled
From http://foodformyfamily.com
Blender Hollandaise
My favorite hollandaise sauce shortcut. All the butter, none of the whisking.
Ingredients:
10 Tbs butter
3 egg yolks
1/4 tsp salt, less if you are using salted butter
1/8 tsp cayenne
1 Tbs lemon juice
Heat up your blender by pouring hot water into it and letting it sit while you prepare everything else.
Heat the butter up (microwave or stove top). Don't boil it excessively so that you lose moisture to steam, but do get it bubbling hot.
Once you're ready, blend the egg yolks, lemon juice, salt and cayenne in the blender for about 30 seconds. Then, with the blender running, slowly pour a thin stream of butter in. Blend just for a second or two after you've added all the butter. Taste for salt and lemon. If you add anything, blend for 5 seconds. If it is too thick, you can add hot water and blend briefly to incorporate.
Ingredients:
10 Tbs butter
3 egg yolks
1/4 tsp salt, less if you are using salted butter
1/8 tsp cayenne
1 Tbs lemon juice
Heat up your blender by pouring hot water into it and letting it sit while you prepare everything else.
Heat the butter up (microwave or stove top). Don't boil it excessively so that you lose moisture to steam, but do get it bubbling hot.
Once you're ready, blend the egg yolks, lemon juice, salt and cayenne in the blender for about 30 seconds. Then, with the blender running, slowly pour a thin stream of butter in. Blend just for a second or two after you've added all the butter. Taste for salt and lemon. If you add anything, blend for 5 seconds. If it is too thick, you can add hot water and blend briefly to incorporate.
Chia Breakfast Pudding
A high energy pre-made breakfast with low calories.
Ingredients
¼ cup plus 3 tablespoons raw chia seeds
1 cup almond milk
Ingredients
¼ cup plus 3 tablespoons raw chia seeds
1 cup almond milk
1 cup nonfat greek yogurt
1¼ teaspoons pure vanilla extract
2 tablespoons good quality maple syrup
Pinch of kosher salt
1¼ teaspoons pure vanilla extract
2 tablespoons good quality maple syrup
Pinch of kosher salt
Mix together in a large bowl. Cover with plastic wrap and let sit in fridge for at least 4 hours. Divide into indiviual servings (approximately 1/2c). Keeps refrigerated for at least a week.
Top with fruit, nuts or whatever you please.
A batch makes 4 servings, each serving is 4 WWP+.
Lazy Turkey, Bean and Spinach Soup
The best thing about this - it's very quick to make. The original recipe had some processed items I steer clear of (faux parmesean, for example), but when you upgrade the ingredients this was a nice weeknight dinner with leftovers.
Ingredients:
2 tablespoons extra virgin olive oil
1 pound extra lean ground turkey
1 medium yellow onion, diced
1 clove garlic, minced
pinch of red pepper flakes
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
1 (15.8 ounce) can great northern beans, drained and rinsed
8 ounces fresh baby spinach
3 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus extra for garnish
Ingredients:
2 tablespoons extra virgin olive oil
1 pound extra lean ground turkey
1 medium yellow onion, diced
1 clove garlic, minced
pinch of red pepper flakes
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
1 (15.8 ounce) can great northern beans, drained and rinsed
8 ounces fresh baby spinach
3 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus extra for garnish
Heat the oil in a large pot over medium-high heat.
Saute the onions until beginning to turn translucent. Add garlic, red pepper flakes and pepper and cook until fragrant (1 min). Add the ground turkey and cook completely (about 7 minutes). Add the oregano, basil, tomatoes and beans. Stir to combine. Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine. Add broth, stir, and increase heat to medium. Continue to cook until heated through - about 5 minutes. Remove from heat, stir in cheese, and serve.
Adapted from http://www.rachelcooks.com/
Kitchen Sink Salad Dressing
This was one of those funny recipes you see on Pintrest - "world's best salad dressing" or another hyperbolic claim. But it looked interesting and different so I did give it a try with a few tweaks and it was a nice change.
Ingredients:
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon soy sauce
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (to taste)
1/4 teaspoon black pepper
Ingredients:
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon soy sauce
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (to taste)
1/4 teaspoon black pepper
1 teaspoon granulated onion
1 small clove garlic, grated on a microplane
Put all ingredients in a glass jar. Seal tightly and shake vigorously. Will store refrigerated up to 1 week.
Adapted from http://www.anediblemosaic.com/
1 small clove garlic, grated on a microplane
Put all ingredients in a glass jar. Seal tightly and shake vigorously. Will store refrigerated up to 1 week.
Adapted from http://www.anediblemosaic.com/
Chicken Florentine Pasta
Ingredients
1 lb boneless skinless chicken breasts, cubed + cooked
8 oz whole wheat pasta
5 oz frozen spinach, thawed + squeezed to remove as much liquid as possible
1 cup low-fat cottage cheese
⅔ cup Parmesan cheese, grated
1 Tbsp extra virgin olive oil
2 Tbsp flour
15 oz can reduced-sodium chicken broth
2 large garlic cloves, minced
1 Tbsp lemon juice
Instructions
Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray and set aside.
Cook pasta according to package directions for al dente, drain - set aside.
Mix spinach, cottage cheese, and Parmesan cheese together until smooth.
In a large pot, heat olive oil. Add flour and whisk for 30 seconds.
Add chicken broth and stir until thickened, about 3 minutes. Add lemon juice and garlic and bring to a simmer.
Remove from heat and add blended spinach/cheese mixture, chicken, and pasta. Stir to combine.
Spread evenly baking dish dish.
Bake for 30 minutes.
1 cup = 7WWP+
1 lb boneless skinless chicken breasts, cubed + cooked
8 oz whole wheat pasta
5 oz frozen spinach, thawed + squeezed to remove as much liquid as possible
1 cup low-fat cottage cheese
⅔ cup Parmesan cheese, grated
1 Tbsp extra virgin olive oil
2 Tbsp flour
15 oz can reduced-sodium chicken broth
2 large garlic cloves, minced
1 Tbsp lemon juice
Instructions
Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray and set aside.
Cook pasta according to package directions for al dente, drain - set aside.
Mix spinach, cottage cheese, and Parmesan cheese together until smooth.
In a large pot, heat olive oil. Add flour and whisk for 30 seconds.
Add chicken broth and stir until thickened, about 3 minutes. Add lemon juice and garlic and bring to a simmer.
Remove from heat and add blended spinach/cheese mixture, chicken, and pasta. Stir to combine.
Spread evenly baking dish dish.
Bake for 30 minutes.
1 cup = 7WWP+
Skinny Spinach Quiche
Quick, simple and low cal quiche filling.
1 (12 ounce) can fat-free evaporated milk
1/3 cup low-fat or fat-free cottage cheese
1/4 cup grated Parmesan cheese
2 large eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper
1 Basic pie Crust baked and cooled
1 box frozen spinach thawed, drained and squeezed dry (10 oz box)
1 (12 ounce) can fat-free evaporated milk
1/3 cup low-fat or fat-free cottage cheese
1/4 cup grated Parmesan cheese
2 large eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper
1 Basic pie Crust baked and cooled
1 box frozen spinach thawed, drained and squeezed dry (10 oz box)
Pre-cook the crust and let cool.
Preheat oven to 400*
Sprinkle the drained and squeezed spinach on top of the crust.
Whisk together all other ingredients and pour into crust.
Bake at 400* for 10 minutes. Reduce temperature to 350* and cook for another 25-30 minutes.
Let set for 5 minutes before serving.
1/6 of the quiche is 6 WWP+
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