What we were going to have/what we did have

We decided that it wasn’t practical for us to eat together after Keith’s tennis tonight.  We were going to have:

Pasta with asparagus and goat cheese

  • pasta of your choice (I used small shells)
  • 1 TB olive oil
  • 2 medium shallots, chopped
  • 1/4 tsp red pepper flakes
  • 1/2 lb asparagus (tough ends broken off and chopped into 1 inch lengths)
  • 1 tsp lemon zest
  • juice of 1/2 lemon
  • 2 oz goat cheese
  • grated Parmesan cheese

Cook pasta according to cooking directions.  Drain (reserve about 1/2 cup of cooking liquid.)

While pasta cooks saute shallots in olive oil until soft (about 2 – 3 minutes).  Add asparagus and cook, stirring until crisp and tender (about 7 – 8 minutes).

Add pasta and cooking water to pan with shallots and asparagus.  Stir in lemon zest, lemon juice and goat cheese to combine.  Serve with grated Parmesan cheese.

Instead, Samantha and I had poached eggs – I had mine on top of roasted asparagus with a little grated Parmesan cheese.  Keith is going to have roasted asparagus (I had acquired beautiful asparagus at the produce stand) and Aidell’s pineapple and bacon sausages.  (He and Samantha tried them at the Friday Night Lights party at Graul’s and loved them, they are not my favorite flavor.)  The asparagus just needs to pop in the toaster oven at 425 for 5 minutes while the sausages heat in a nonstick pan.  Quick and easy and everyone is happy.

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Quick and easy

I had a meeting tonight and knew that I wouldn’t get dinner until late.  I wanted something quick that my husband could eat at dinner time and would hold well for me to eat when I got home.  I went with one of my standbys, chicken with pesto and sundried tomatoes.  This is the perfect thing if someone has a late game or practice because it can easily be reheated in the microwave or served at room temperature.  The vegetable gratin was the perfect side.

Chicken with Pesto and Sundried Tomatoes

  • Boneless, skinless chicken breasts (1 per serving)
  • Pesto (prepared or homemade)
  • Minced sundried tomatoes in a jar (packed in olive oil)
  • Pine nuts (optional)

Preheat oven to 350.  Place chicken breasts between 2 sheets of wax paper and pound to about 1/2 inch thickness.  Top each breast with approximately 1 TB of pesto and 2 tsps of sundried tomatoes and then roll up.  Place rolled chicken breasts in a ceramic or glass baking dish and bake 35 – 40 minutes until chicken is cooked through.  I baste them with pan juice about 5 minutes before done (it gives them a nice color.)  If you want to dress them up more, sprinkle with pine nuts.  Serve or let cool and freeze.

Vegetable gratin

This is quick and easy and very adaptable.  Feel free to substitute whatever vegetables you like or have handy or customize with your choice of herbs.

  • 1 TB olive oil
  • 2 zucchini thinly sliced
  • 1 yellow squash thinly sliced
  • 1/4 red onion, thinly sliced
  • 4 -5 tomatoes, thinly sliced
  • 1/2 tsp each oregano, basil and garlic powder
  • 1/4 cup Parmesan cheese

Pour half of olive oil in a ceramic baking dish.  Layer veggies with herbs (I did a layer of zucchini, a layer of red onion, herbs, yellow squash, tomatoes and then topped with zucchini.)  Drizzle with olive oil and top with Parmesan cheese.  Bake at 350 for 35 – 40 minutes until hot.

Pasta with sauce

I had to work late tonight so I wanted something easy.  Fortunately, last summer when tomatoes were delicious, I made some roasted tomato pasta sauce.  I took it out this morning and we had it over pasta with a few pieces of fresh mozzarella and some grated Parmesan cheese.  Here is the recipe – file it away for summertime.  It will be here before you know it!

Roasted Tomato Sauce
  • 3 TB olive oil
  • 6 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 7 – 8 medium tomatoes, cored and chopped
  • 1/2 cup chopped basil
  • 1/4 tsp salt
  • 1 TB capers
  • 2 tsp anchovy paste
in a glass baking dish toss tomatoes with olive oil garlic and red pepper.  Roast at 375 for about 45 minutes.  Stir in basil and salt and roast for another 15 minutes.  Stir in capers and anchovy paste and roast for another 30 minutes, stirring occasionally.  Remove from oven and let cool.  Freeze until ready to use.

Tilapia tacos

Tonight we enjoyed our favorite fish tacos.  They are quick to fix and don’t have a lot of ingredients. We used our grill pan.  I had some whole wheat wraps on hand for turkey goat cheese lunch wraps so we used them for the tacos.  Delicious and healthy.  Here is the recipe:

Ingredients

  • Soft taco shells (1 or 2 per person)
  • Tilapia filets (1 per person)
  • 2 tsp Lime juice
  • 1 TB Olive oil
  • 1 Avocado, chopped
  • 1/2 cup sour cream
  • Small can of black beans, rinsed and drained
  • Fresh tomato, chopped
  • Salsa

Brush fish with olive oil and squeeze on lime juice.  Grill  3 – 4 minutes a side on a hot grill pan or in a fish basket liberally sprayed with Pam.  Distribute fish between taco shells and top with black beans, avocado and tomato to taste.  Roll taco shells and top with salsa and sour cream.  (For a little heat, stir some powdered chipotle pepper into the sour cream.)  Enjoy!

A new pizza variation

If you follow blog you know that I am a big fan of Aidells sausages.  I decided to use their Italian sausage with mushrooms on pizza.  Here is how I built my pizza which looks more decadent that it is:

I started with a Boboli thin crust whole wheat pizza shell.  I spooned about 1/4 cup of tomato sauce on the pizza crust.  Next I cleaned and sliced a 12 oz package of mushrooms and spread them out on the tomato sauce.  Look at all those veggies!

Then I sliced two Aidells Italian flavor chicken sausages and put them on top of the mushrooms.  The sausages are already cooked so this made for a very quick weeknight dinner.  I sprinkled about 1/4 cup of shredded Mozzarella cheese on top:

I put the pizza in a preheated oven (425) for about 15 minutes and it was delicious!  Here is the finished product.  Using the precooked sausages made this really fast and since they are made with chicken, they are healthier than pork sausage.  All those raw mushrooms helped too.

 

 

 

 

 

An old favorite

This chicken dish is a favorite of ours.  It’s healthy, quick to fix and the ingredients are easy to keep on hand.  We served it with orzo tonight but it’s also good with rice or cous cous.  Try it and I bet you’ll add it to your favorites!
Chicken with artichoke hearts, mushrooms and lemons
  • 1/2 lb boneless, skinless chicken breasts
  • 1 TB Olive oil
  • 1 Garlic clove, chopped
  • 3/4 lb mushrooms, sliced
  • 1/2 lemon, sliced
  • 1 TB flour
  • 1/2 tsp Oregano
  • 1/2 cup white wine
  • 1 14 oz can artichoke hearts, drained and quartered
  • 2/3 cup orzo

Cut chicken into small cubes.  Heat olive oil in a large saute pan over medium high heat.  Add chicken and cook until done.  Remove chicken to a plate.

Add garlic, lemon slices and mushrooms to pan.  Cook stirring, 3-5 minutes.  Sprinkle with flour and oregano.  Cook stirring about 1 minute and add wine.  Bring to a boil and stir.  Add artichoke hearts and chicken and cook until chicken is reheated.

Meanwhile, cook orzo in boiling water about 8 minutes.  Drain and serve on plates.  Top with chicken mixture.  Here is the chicken with the artichoke hearts and mushrooms, ready to go on the orzo.

Pasta with asparagus

There are some foods that I really associate with a season and asparagus is one of them – it makes me feel like spring is coming.  This quick and easy pasta is the perfect way to greet spring.  The goat cheese makes the sauce rich and creamy and the asparagus has a great crunch.  This is for 2 servings:

Pasta with asparagus and goat cheese

  • pasta of your choice (I used small shells)
  • 1 TB olive oil
  • 2 medium shallots, chopped
  • 1/4 tsp red pepper flakes
  • 1/2 lb asparagus (tough ends broken off and chopped into 1 inch lengths)
  • 1 tsp lemon zest
  • juice of 1/2 lemon
  • 2 oz goat cheese
  • grated Parmesan cheese

Cook pasta according to cooking directions.  Drain (reserve about 1/2 cup of cooking liquid.)

While pasta cooks saute shallots in olive oil until soft (about 2 – 3 minutes).  Add asparagus and cook, stirring until crisp and tender (about 7 – 8 minutes).

Add pasta and cooking water to pan with shallots and asparagus.  Stir in lemon zest, lemon juice and goat cheese to combine.  Serve with grated Parmesan cheese.  Here it is in the pan: