Lemony Pasta with Goat Cheese and Spinach

lemony pasta with goat cheese
This is another recipe from Everyday Foods that I really liked. I ended up using pinenuts instead of walnuts since that is what I had on hand but I still loved it for lunch all week long! It was also super fast to make, so great for a busy night.

Ingredients:
Salt and pepper
3/4 pound spaghettini or spaghetti (I used gluten-free spaghetti)
4 ounces fresh goat cheese
10 ounces baby spinach (10 cups)
3 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
1/2 cup toasted walnuts, chopped

Directions:
1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
2. In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.

Mexican White Bean Soup

mexican white bean soup
Not the best picture, but the soup was actually pretty good! Mike even gave it approval and he was NOT excited when I told him what was for dinner :). It is easy, healthy and great in this cold weather. Recipe from Better Homes and Gardens.

Ingredients:
6 cups water
8 ounces dried navy beans ( 1-1/4 cups)
1 large onion, chopped (1 cup)
2 stalks celery, sliced (1 cup)
2 medium carrots, sliced (1 cup)
3 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 14.5-ounce can vegetable broth or reduced-sodium chicken broth
1 orange
1 cup salsa verde
Light dairy sour cream (optional)
Fresh cilantro
Cayenne pepper

Directions:
1. Rinse beans. In a 4- to 5 quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
2. In the Dutch oven cook onion, celery, carrots and garlic in hot oil until tender. Stir in cumin, salt and cayenne pepper. Add broth and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
3. Using a handheld immersion blender, blend mixture slightly. (Or let soup cool slightly. Transfer mixture, one-third at a time, to a blender. Cover; blend slightly.) Return to pan. Finely shred 1 teaspoon peel from orange; then juice the orange. Stir orange juice, peel and salsa verde into soup; heat through. Top with sour cream, if desired, cilantro, and a dash of cayenne.

Serves 6. Per serving: Calories 203, Total Fat 4 g, Cholesterol 0 mg, Sodium 653 mg, Carbohydrate 34 g, Fiber 12 g, Protein 10 g, Sugar 7 g.

Chicken with Mushrooms

chicken with mushrooms
This is another recipe found in Everyday Food that looked good and easy. You definitely need to love mushrooms to love this dish, but I do :-)! I wish I would have pounded the chicken to thin it a bit and help it cook faster but overall I thought it was good. We served ours over rice.

Ingredients
1/4 cup all-purpose flour (I used cornstarch)
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons fresh thyme leaves, chopped
1 pound button mushrooms, trimmed and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley


Directions
1. Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
2. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
3. Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
4. Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

serves 4. per serv: 375 cal, 17g fat, 41g protein, 13g carb, 1g fiber

Quinoa and Spinach Pilaf

spinach quinoa
An easy, healthy and yummy side dish from Everyday Food. I served it with Baked Salmon, also super easy and a dish the entire family loves, and thought it was a great pairing. I had leftovers of the quinoa the next day for lunch with some cheese some melted on top...yum!

Ingredients:
1 tablespoon unsalted butter
1 finely chopped small yellow onion
1 minced clove garlic
1 cup rinsed quinoa
1 1/4 cups water
5 cups baby spinach (5 ounces)
1 tablespoon grated lemon zest
Salt and pepper

Directions:
In a large saucepan, melt butter over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.

serves 4. per serv: 215 calories; 5g fat; 7g protein; 37g carb; 5g fiber

Lemon and Thyme Beef Stroganoff

lemon thyme beef stroganoff
This is a recipe I had saved from an issue of Rachael Ray's magazine and finally gave it a try. The first bit seemed strange because I was expecting a traditional stroganoff taste and it definitely has it's own flavor. I ended up really enjoying it though and had the leftovers for lunch the next day (I know I didn't like something if I won't eat the leftovers :-). I had mine on rice but you could also sub gluten-free noodles instead.

Ingredients:
1 (12 oz) package extra-wide egg noodles
1 1/2 pounds lean ground beef
1 onion, chopped
5 teaspoons chopped fresh thyme
salt and pepper
1/2 cup vegetable broth
1 (8 oz) container sour cream
1 1/2 teaspoons dijon mustard
1 lemon, halved lengthwise

Directions
1. In a large pot of boiling, salted water, cook the egg noodles according to package directions. Drain.
2. Meanwhile, in a nonstick skillet, brown the beef over medium-high heat, stirring, until no longer pink, 6 to 8 minutes.
3. Add the onion and 4 tsp. thyme and cook until softened, 5 minutes; season with salt and pepper. Stir in the broth and reduce the liquid for 3 minutes. Lower the heat and stir in the sour cream, mustard and the juice of one lemon half until heated through, 2 minutes.
4. Spoon the stroganoff mixture over the noodles. Top with the remaining 1 tsp. thyme and serve with wedges sliced from the remaining lemon half.

Spicy Chorizo Corn Chowder

spicy chorizo corn chowder
This recipe was in a recent of Shape magazine and looked too good not to try. I subbed a chipotle chicken sausage for the chorizo and halved the corn for mine but really loved it! I love making something like this early in the week so I have yummy leftovers for lunch later on.

Ingredients:
1 med poblano pepper
1 T olive oil
1 link chorizo, diced (used chipotle chicken sausage)
1 med onion, diced
1 celery rib, diced
1 1-lb bag frozen corn, defrosted (used 10oz bag)
1/2 t ground allspice
1 bay leaf
1 med tomato, diced
1 large potato, peeled and diced
1 t chopped fresh thyme leaves
1 12-oz can FF evaporated milk
1 c low sodium chicken stock
2 T chopped fresh parsley
salt and pepper

Directions:
1. If you have a gas range, place poblano pepper directly on a burner grate over a medium flame. Turn with tongs until skin is blistered on all sides, wrap in foil, and let rest for 10 to 15 minutes until cool enough to handle. Scrape off the ski with your fingers, then seed, dice, and set aside. Alternatively, cute pepper in half lengthwise, remove seeds and stem, place skin-side up on a broiler pan, and heat on high until completely charred; rap in foil and proceed as above.
2. Heat oil in a large heavy-bottom pot over medium. Add chorizo and cook for 5 minutes or until browned and crispy. Use a slotted spoon to transfer to a bowl or plate and set aside.
3. Add onion and celery to pot and cook for 5 minutes or until soft, making sure to scrape up and mix in any brown bits from the bottom of the pot.
4. Meanwhile, put corn in a food processor and pulse 4 times or until half the kernels are chopped.
5. Add corn, allspice, and bay leaf to onion and celery mixture. cook, stirring occasionally for 3 minutes. Add tomato and potato and cook for 3 minutes more, stirring occasionally. Add thyme, evaporated milk, and stock; mix to combine. Bring to a boil; reduce the heat and simmer for 5 minutes or until potatoes are fork-tender. Mix in additional stock or water if soup seems too thick.
6. Stir in chorizo and poblano pepper; cook until heated through. Remove the bay leaf and discard. Add parsley and salt and pepper to taste; divide among four bowls and serve immediately.

serves 4. 366 calories, 11g fat, 53 carbs, 17g protein, 5g fiber, 281mg calcium, 2 mg iron, 371mg sodium