Kamis, 12 Februari 2009

Chunky Spaghetti

I call this chunky spaghetti because it is filled with whole olives, and has big chunks of tomatoes and onions! Every bite has something yummy, and satisfying!

You Will Need:
1 pound lean ground turkey
Half a 12oz box of whole grain pasta
1- 28oz can whole, peeled tomatoes in tomato juice
1- 6oz can whole black olives (or any olive you prefer)
1 medium chopped onion
1 tablespoon dried basil
1 clove garlic, finely chopped
Salt and Pepper to taste

Cook pasta in boiling water. Meanwhile, chop onion into chunky pieces. Cook onions, and turkey in a skillet on high heat, until turkey is cooked, and onions are translucent. reduce heat to medium/high. Cut canned whole tomatoes into chunky pieces. Add tomatoes, and the tomato juice to the skillet with the turkey and onions. Add basil, olives, finely chopped garlic and cooked pasta. Stir for 3-4 minutes, mixing everything together. Serve, and enjoy!!

Here's What I'm Thinking:
Calories: about 300
Serving size: 1 1/2 cups

Selasa, 27 Januari 2009

Pasta Puttanesca

This is basically supper good spaghetti without the meat. If you would like, you can easily add turkey or chicken to this dish. It's sooo good! When we first ate this dish, Joe said to me (at least 3 times) "Are you sure this is healthy." It was so good, he felt guilty!

You Will Need:
8 ounces whole-wheat thin spaghetti.
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1 (14-ounce) can diced tomatoes, preferably "no salt added"
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan
*If you like spicy dishes, you can add-
1/8 teaspoon crushed red pepper flakes

Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

Here's What I'm Thinking:
Calories: 283
Carbohydrates: 47 grams
Serving size: 1 1/2 cups

Recipe courtesy of: Food network-Ellie Krieger

Minggu, 25 Januari 2009

Mexican Skillet Chicken

This is one of my favorite recipes to make! I love it because it is delicious, but it is also quick and easy! I keep beans and salsa in my pantry, and a bag of corn and chicken in my freezer, so I can make this simple dish when I'm in a hurry, or just not in the cooking mood.

You Will Need:
~4 skinless, boneless chicken breast halves (1 pound)
~chili powder
~1/4 teaspoon of salt
~1/4 teaspoon of pepper
~1 table spoon of vegetable oil
~1 can (15 ounces) black beans rinsed drained
~1 cup of frozen whole kennel corn
~1/3 cup thick and chunky salsa
~1 tablespoon chopped, fresh cilantro

~Remove fat from chicken. Mix chili powder, salt and pepper and coat both sides of chicken breast with mixture. heat oil in a skillet over medium heat. Cook 8 to 10 minutes turning ones, and cook until center of the breast is no longer pink
~Stir in beans, corn and salsa. Heat to a boil, reduce heat. Cover and simmer 3 to 5 minutes or until veggies are hot. Sprinkle with cilantro.
I add a small dollop of fat free sour cream to top it all of.

Here's What I'm Thinking:
Calories: 230
Carbohydrates: 28g
Serving size: 1 chicken breast w/veggie & salsa mix

Recipe originated from: Betty Crocker's Cooking Healthy Cook Book