Ingredients:
* 8 ounces uncooked penne (tube-shaped pasta)
* 1 tablespoon olive oil
* 1/2 teaspoon dried oregano
* 2 medium zucchini, halved lengthwise and sliced
* 2 garlic cloves, crushed
* 3/4 cup fat-free, less-sodium chicken broth
* 1/2 teaspoon grated lemon rind
* 1 1/2 tablespoons fresh lemon juice
* 1/4 teaspoon black pepper
* 2/3 cup (about 2 1/2 ounces) crumbled feta cheese
Directions:
Cook the pasta according to package directions, omitting salt and fat.
While pasta cooks, heat oil in a large skillet over medium-high heat. Add oregano, zucchini, and crushed garlic; saute 3 minutes. Stir in broth, rind, juice, and pepper. Add pasta and cheese; toss well. Serve immediately.
This was tonight's dinner and it was delicious. It was from an old Cooking Light Magazine. Easy and reasonable to make. The only thing i would suggest would be to saute your zucchini to your desired taste as three minutes doesn't do much. I think i sauted mine for 6 minutes. Lots of flavor and even popular with my two year old!
Friday, July 31, 2009
Monday, July 6, 2009
Chicken Soft Tacos with Sautéed Onions and Apples
Ingredients
* 1 tablespoon olive oil
* 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon butter
* 2 cups thinly sliced onion
* 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
* 2 garlic cloves, minced
* 8 (6-inch) flour tortillas
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.
Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.
This was really good. A nice variation on the chicken taco. I have always liked the fruit/meat combo.
* 1 tablespoon olive oil
* 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon butter
* 2 cups thinly sliced onion
* 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
* 2 garlic cloves, minced
* 8 (6-inch) flour tortillas
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.
Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.
This was really good. A nice variation on the chicken taco. I have always liked the fruit/meat combo.
Thai Salad with Peanut Dressing
Ingredients
* Dressing:
* 3 tablespoons water
* 2 tablespoons rice wine vinegar
* 1 tablespoon chopped green onions
* 1 tablespoon reduced-fat peanut butter
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon grated peeled fresh ginger
* 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
* 1 teaspoon dark sesame oil
* 2 teaspoons dry-roasted peanuts
Salad:
* 2 cups mixed baby salad greens
* 1/2 cup fresh bean sprouts
* 2 tablespoons vertically sliced red onion
* 2 tablespoons fresh mint leaves
* 2 tablespoons fresh cilantro leaves
* 6 baby carrots, peeled
* 4 cherry tomatoes, quartered
Directions:
1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.
I used mild chili sauce and did not use any dry roasted peanuts when making my dressing. For my salad, i just had some leaf lettuce and tomatoes. But overall i felt this salad dressing was yummy. Jed enjoyed it too. If you want to change up a boring old salad, this is the way to do it.
* Dressing:
* 3 tablespoons water
* 2 tablespoons rice wine vinegar
* 1 tablespoon chopped green onions
* 1 tablespoon reduced-fat peanut butter
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon grated peeled fresh ginger
* 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
* 1 teaspoon dark sesame oil
* 2 teaspoons dry-roasted peanuts
Salad:
* 2 cups mixed baby salad greens
* 1/2 cup fresh bean sprouts
* 2 tablespoons vertically sliced red onion
* 2 tablespoons fresh mint leaves
* 2 tablespoons fresh cilantro leaves
* 6 baby carrots, peeled
* 4 cherry tomatoes, quartered
Directions:
1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.
I used mild chili sauce and did not use any dry roasted peanuts when making my dressing. For my salad, i just had some leaf lettuce and tomatoes. But overall i felt this salad dressing was yummy. Jed enjoyed it too. If you want to change up a boring old salad, this is the way to do it.
Tex Mex Lasagna
Ingredients:
* 3/4 cup bottled salsa
* 1 1/2 teaspoons ground cumin
* 1 (14.5-ounce) can no salt-added diced tomatoes
* 1 (8-ounce) can no salt-added tomato sauce
* Cooking spray
* 6 precooked lasagna noodles (such as Barilla or Vigo)
* 1 cup frozen whole-kernel corn, thawed
* 1 (15-ounce) can black beans, rinsed and drained
* 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
* 1/4 cup chopped green onions
Directions:
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
This was a recipe from an old issue of cooking light. Good stuff! Easy to make and reasonable. I ate one serving of this along with a salad and felt filled up. I accidentally forgot to put on the chopped green onions so I think you can eat this with or without them. Up to you. This is a nice healthy vegetarian dinner.
* 3/4 cup bottled salsa
* 1 1/2 teaspoons ground cumin
* 1 (14.5-ounce) can no salt-added diced tomatoes
* 1 (8-ounce) can no salt-added tomato sauce
* Cooking spray
* 6 precooked lasagna noodles (such as Barilla or Vigo)
* 1 cup frozen whole-kernel corn, thawed
* 1 (15-ounce) can black beans, rinsed and drained
* 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
* 1/4 cup chopped green onions
Directions:
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
This was a recipe from an old issue of cooking light. Good stuff! Easy to make and reasonable. I ate one serving of this along with a salad and felt filled up. I accidentally forgot to put on the chopped green onions so I think you can eat this with or without them. Up to you. This is a nice healthy vegetarian dinner.
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