Seriously... really good

Last week, John said to me... let's try to have a meatless Monday-Friday.  So I said "OK".  Our dinners for the week consisted of Ratatouille, Pasta with White Beans/Garlic/Spinach and

 Zucchini and Corn Quesadillas.

Yes, Zucchini and Corn Quesadillas.  

They were so good!  If you are looking for something light and healthy, check them out!  My friend had pinned them on pinterest.  I did my own thing, but you can really add whatever you want!

Corn and Zucchini Quesadillas

Adapted from “Everyday Food”

Serves 4

• 4 TABLESPOONS OLIVE OIL
• 1 ONION, COARSELY CHOPPED
• SALT
• 4 GARLIC CLOVES, MINCED
• 2 MEDIUM ZUCCHINI (ABOUT 1 POUND), HALVED LENGTHWISE AND THINLY SLICED CROSSWISE
• 1 CUP FROZEN CORN KERNELS (4 OUNCES)
• 1/4 CUP CHOPPED FRESH CILANTRO (OPTIONAL)
• 4 FLOUR TORTILLAS (8-INCH)
• 2 CUPS GRATED PEPPER JACK CHEESE

1. Preheat oven to 400 degrees F. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt, cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, cook 1 minute more.
2. Add zucchini and frozen corn kernels, cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
3. Brush one side of all tortillas with remaining 1 tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with spatula to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

I made mine with only zucchini, onions, corn and cheese and they were slammin'!!!!

Stormy Day

I know I have already posted this recipe, but I'm making it again today.  It's a stormy mess here with thunderstorms, torrential downpours, tornado warnings...so I thought it would just be a great day for soup.  Enjoy!  It's an amazing soup!




Curried Chicken Corn Chowder

INGREDIENTS

• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 tablespoon butter
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 5 cups frozen corn
• 2 teaspoons curry powder
• 1/4 teaspoon salt         
• 1/4 teaspoon pepper
• Dash cayenne pepper
• 1/2 cup all-purpose flour
• 1/2 cup 2% milk
• 3 cups cubed cooked chicken breast
• 1/3 cup minced fresh cilantro

DIRECTIONS

• In a Dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• In a small bowl, whisk flour and milk until smooth. Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through. Yield: 9 servings (2-1/4 quarts).2 starch, 2 lean meat.

From Taste of Home Healthy Cooking

Because they were too pretty.....

I had to take a picture of these fish tacos that we made last weekend, because they were just so pretty not to.  If you have never tried fish tacos, you need to.  You will never be the same :)

Ingredients:
Tortillas
Talapia (we grilled it)
Spring Mix
Avocado
Cheese
Salsa  (next time I might try a cilantro lime vinaigrette)

YUM!

Ratatouille

So I was searching for Meatless Monday recipes and came across one for Ratatouille.  I have only ever had Ratatouille one other time, and LOVED it. 

If you are looking for a slammin' recipe this is it!!  It is fabulous!   I made it last night and then John and I watched the movie Ratatouille because it's a good one :)  Great little date night at home...

Here's the recipe:

Baked Orzo Ratatouille

Eggplant is sautéed with zucchini, squash and tomatoes and seasoned with garlic, red pepper and balsamic vinegar. The oval pasta orzo provides a slightly crispy base as this modern day take on ratatouille is baked golden in the oven. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.

Serves 6

• 1 pound orzo
• 1 tablespoon olive oil
  1 yellow onion, diced
  1 small eggplant, diced
  1 zucchini, quartered and sliced
  1 squash, quartered and sliced
  3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
  1 15oz can diced fire roasted tomatoes
  ½ teaspoon crushed red pepper flakes
• salt, to taste
• ¼ cup Parmesan cheese, grated
• ¼ cup fontina cheese, grated

Bring a large pot of water to boil over medium-high heat. Cook the orzo according to the package directions, or until it reaches al dente. Reserve ½ cup of the cooking liquid, drain and set aside.

In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté the onion for 3-5 minutes, or until translucent. Add the eggplant and continue to cook, stirring occasionally, for about 5 minutes, or until the eggplant has begun to soften. Toss in the zucchini and squash and cook for another 3 minutes, or until the squash is tender.

Add the garlic, balsamic vinegar and tomatoes with their juices to the skillet. Season with red pepper flakes and salt to taste.

Turn the heat down to medium-low and allow the squash tomato mixture to reduce for a minute or two, until some of the tomatoes’ acidity has softened to preference.
Add the cooked orzo and the reserved cooking liquid. Stir until everything is well incorporated.

Preheat the broiler and smooth the surface of the orzo mixture in the skillet. Cover the orzo ratatouille evenly with the Parmesan and fontina cheese. Place the skillet in the oven for about five minutes, or until the cheese has melted and begun to brown.

Nutrition Information

Baked Orzo Ratatouille

• Servings per Recipe: 6
• Amount per Serving
• Calories: 387.6
• Calories from Fat: 57
• Total Fat: 6.4g
• Saturated Fat: 2.2g
• Cholesterol: 8.8mg
• Sodium: 113.3mg
• Potassium: 680mg
• Total Carbohydrates: 68.4g
• Dietary Fiber: 6.9g
• Protein: 15g
• Sugars: 7.2g
•  
• View our Nutritional Guidelines
• 

Yum!

John and I have been making these smoothies for breakfast for the past couple of days, and we are hooked.  

Usually when I eat breakfast, I am hungry again within two hours.  These smoothies have been holding me over for at least four hours.  If you know me, this is a miracle!  LOL

Banana Peanut Butter Smoothie

• 1/2 cup 1% low-fat milk 
• 1/2 cup vanilla fat-free yogurt 
• 2 tablespoons ground golden flaxseed
• 1 tablespoon creamy peanut butter 
• 1 teaspoon honey 
• 1/4 teaspoon vanilla extract
• 1 ripe banana, sliced 

1. 1. Place all ingredients in a blender; process until smooth.

Promised Recipes

Here are some of the recipes I promised yesterday for the January Meal Plan. 

Enjoy!  I haven't tried most of these yet, so leave comments on how it turns out. 

Curried Chicken Corn Chowder

Ingredients

• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 tablespoon butter
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 5 cups frozen corn
• 2 teaspoons curry powder
• 1/4 teaspoon salt         
• 1/4 teaspoon pepper
• Dash cayenne pepper
• 1/2 cup all-purpose flour
• 1/2 cup 2% milk
• 3 cups cubed cooked chicken breast
• 1/3 cup minced fresh cilantro

Directions

• In a Dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• In a small bowl, whisk flour and milk until smooth. Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through. Yield: 9 servings (2-1/4 quarts).2 starch, 2 lean meat.

From Taste of Home Healthy Cooking

Chicken Piccata

1 teaspoon garlic powder, pepper, and dry basil

2 tablespoons butter or margarine

2 tablespoons olive oil

1 cup white wine (also can use beef or chicken broth)

3 tablespoons lemon juice

1 lemon, thinly sliced             

2 tablespoons capers, drained

Cut chicken breasts with the grain into ¼ inch slices.  Pound any end chunks to about ¼ inch thick.  In a small bowl, combine garlic powder, pepper and basil.  Rub into chicken slices.  Coat chicken evenly in flour, shaking off excess.  Heat butter and oil in a wide frying pan over medium-high heat and add chicken slices.  Cook chicken 2-3 minutes on each side.  Once chicken is all cooked, add wine and lemon juice to pan.  Arrange lemon slices over chicken.  Reduce heat to medium/low, cover and simmer 10-15 minutes.  Sprinkle with capers.

Rustic Italian Tortellini Soup

• 6 Servings
• Prep: 20 min. Cook: 20 min.

202040

Ingredients

• 3 Italian turkey sausage links (4 ounces each), casings removed
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1-3/4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes
• Shredded Parmesan cheese, optional

Directions

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
• Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).

From Taste of Home Healthy Cooking

Black Bean Lasagna

• 12 Servings
• Prep: 25 min. Bake: 40 min. + standing

254065

Ingredients

• 9 lasagna noodles
• 1 large onion, chopped
• 1 teaspoon canola oil
• 3 garlic cloves, minced
• 2 cans (16 ounces each) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 cans (6 ounces each) tomato paste
• 1 cup water
• 2 tablespoons minced fresh cilantro
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 4 egg whites, lightly beaten
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

Directions

• Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
• In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
• Drain noodles. Spread 1/2 cup bean mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice.
• Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.

Thai Red Curry Chicken Stir-Fry

Submitted by: JDUNBAR24

This curry makes a filling dinner

Number of Servings: 5

Ingredients

3 boneless, skinless chicken breast cutlets 2tbsp Thai red curry paste 1 can light coconut milk 2tbsp olive oil 1 bag fresh stir fry vegetables 2tbsp soy sauce 2 cups cooked brown rice

Directions

Cut chicken cutlets into thin strips, set aside. In a saucepan, heat olive oil over medium heat and add in curry paste. Stir-fry curry paste for one minute. Add in soy sauce and chicken strips,stir fry until chicken is cooked completely through. Add vegetables. Stir fry until vegetables are heated through and coated in curry mixture. Pour in can of coconut milk, stir. Warm to boiling, stirring occasionally.

Serve over brown rice.

Number of Servings: 5