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Creamy Spinach Tomato Tortellini

Ingredients:

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Produce

  • 3 tbsp Basil, fresh

  • 2 cloves Garlic

  • 1 tsp Onion powder

  • 2 tsp Oregano, fresh

  • 1 1/2 cups Spinach, packed fresh

  • 1 (14.5 oz) can Tomatoes, petite

Pasta & Grains

  • 1 (20 oz) pkg Three cheese tortellini

Baking & Spices

  • 3 tbsp All-purpose flour

  • 1 Red pepper flakes

  • 1 Salt and freshly ground black pepper

Dairy

  • 2 tbsp Butter

  • 1/2 cup Heavy cream

  • 1 1/4 cups Milk

  • 6 tbsp Parmesan

Quinoa stuffed bell peppers

http://damndelicious.net/2013/06/03/quinoa-stuffed-bell-peppers/

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Butternut squash and spinach tortellini (can sub half and half cream with 2% milk or dairy alternative; can make extra for leftovers; can sub with dry pasta instead of fresh tortellini because it stores longer if you don’t use the whole box)

http://juliasalbum.com/2016/11/butternut-squash-spinach-tortellini/

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SUN-DRIED TOMATO AND BASIL PINWHEELS

http://minimalistbaker.com/sun-dried-tomato-and-basil-pinwheels/

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healthy meals under 12 minutes

http://greatist.com/health/52-healthy-meals-12-minutes-or-less?utm_source=facebook&utm_medium=huffingtonpost

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Summer 'Peasto' Frittata

Jamie cooks up a beautiful light Summer Frittata with a new element -- 'Peasto'!

https://www.youtube.com/watch?v=aOe-dtr275s&list=PLcpoB2VESJmdeKF23SHF6ebQr5cdyDRnq

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Ingredients

 

Produce

  • 2 Garlic cloves

  • 1 Parsley

Canned Goods

  • 3/4 cup Chicken broth, low sodium

Condiments

  • 1 tsp Lemon juice

Pasta & Grains

  • 6 oz Fettuccine

Baking & Spices

  • 1 tbsp All purpose flour

  • 1/8 tsp Pepper

  • 1/8 tsp Salt

Oils & Vinegars

  • 1 tbsp Olive oil

Dairy

  • 3/4 cup 1% milk

  • 1/4 cup Parmesan cheese, grated

Veggie Penne Pasta

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Ingredients

Vegetarian

Produce

  • 1/2 pint Cherry tomatoes

  • 6 large cloves Garlic

  • 1 tsp Parsley, dried

  • 10 Z container sliced portabella mushrooms

  • 2 Zucchini, large

Pasta & Grains

  • 1 Box Barilla penne pasta

Baking & Spices

  • 1 Salt

Oils & Vinegars

  • 2 tbsp Olive oil

Dairy

  • 1 tbsp Butter

Instructions

  1. In a large pot bring salted water to a boil and add in penne pasta.

  2. Meanwhile in a large skillet add the olive oil, butter, and garlic and cook over medium heat and cook for a few minutes to allow the garlic to flavor the butter and oil.

  3. Once garlic is tender add the zucchini and mushrooms.

  4. Cook until the zucchini is slightly tender and remove and add the cherry tomatoes and parsley and salt.

  5. Make sure to remove pasta from water once al dente, reserve ½ to 1 cup of cooking water.

  6. Toss together the veggies, pasta, pasta water, and garnish with parsley, parmesan cheese, and chili flakes optional 

Tomato Spinach Chicken Spaghetti --->

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Ingredients

  • 1/4 cup sun-dried tomatoes, chopped, drained of oil

  • 2 tablespoons olive oil, drained from sun-dried tomatoes

  • 1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped

  • salt

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon salt

  • 4 roma tomatoes, chopped

  • 1/4 cup fresh basil leaves, chopped

  • 8 oz fresh spinach

  • 3 garlic cloves, chopped

  • 6 oz spaghetti or angel hair pasta

  • (OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes jar

Instructions

  1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

  2. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.

  3. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.

  4. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.

Asian Garlic Tofu with Rice

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Ingredients
1 lb. extra firm tofu
1 cup dry rice (or quinoa)
4-5 green onions
1-2 Tbsp. sesame oil or olive oil
Optional: red pepper flakes, sesame seeds for topping

{For the Asian garlic sauce}
1/4 cup hoisin sauce (I recommend Wok Mei brand for gluten-free)
2 Tbsp. soy sauce or tamari
2-3 cloves garlic, minced

Directions
In a shallow pan, add the 3 ingredients for the sauce. Stir to combine.
Press the tofu between towels to remove excess moisture. Cut into about 1 inch cubes.
Add to the sauce and gently toss until thoroughly coated. Cover and place in fridge to marinate for at least 30 minutes.
Cook rice according to package directions. Meanwhile, slice green onions.
In a skillet, heat 1-2 Tbsp. oil over medium heat.
Add the marinated tofu and spread out in a single layer. Cook without stirring for 5 minutes or until browned on one side. Flip them, and cook for another few minutes.
Add the green onions for the last minute or two of cooking. Sometimes I add a little more hoisin if it dries out too much.
Serve over a hot bed of rice (or quinoa).

*Note: if you'd like to reduce the sodium content, replace 1 Tbsp. of the soy sauce with vegetable broth or water.

Slow Cooker Chicken Noodle Soup

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Ingredients

 

Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

Produce

  • 2 Bay leaves

  • 3 Carrots

  • 3 stalks Celery

  • 4 cloves Garlic

  • 1 Lemon, Juice of

  • 1 Onion

  • 2 tbsp Parsley, fresh

  • 1/2 tsp Rosemary, dried

  • 1/2 tsp Thyme, dried

Canned Goods

  • 8 cups Chicken stock

Pasta & Grains

  • 8 oz Spaghetti

Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

DIRECTIONS:

Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks.
Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in lemon juice and parsley.
Serve immediately.

Lemon Pepper Salmon and Asparagus

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Ingredients

Seafood
1 1/2 lbs Salmon, skin on
Produce
4 cloves Garlic
1 tsp Lemon, zest
1/2 Lemon
3/4 tsp Onion powder
Condiments
1 tsp Dijon mustard
1 tbsp Lemon juice, fresh
Baking & Spices
1/2 tsp Salt and fresh cracked black pepper
Oils & Vinegars
2 1/2 tbsp Olive oil
Dairy
1/2 cup Parmesan
Other
1 1/2 - 2 lbs asparagus (medium or thin spears), tough ends trimmed

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Directions

Preheat oven to 400 degrees. Line a rimmed 17 by 12-inch baking dish with parchment paper. Place salmon in center of pan (or see note below). In a mixing bowl whisk together 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, 2 cloves garlic, dijon, onion powder. Brush evenly over top of salmon then sprinkle with 1/2 tsp salt and pepper (add more pepper to taste if desired). Top with lemon slices.
Toss asparagus with remaining 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt, then place around salmon. Bake in preheated oven 10 minutes. Remove from oven, toss asparagus then sprinkle asparagus with parmesan. Return to oven and bake until salmon has cooked through, about 5 - 10 minutes longer. Cut salmon into portions. Serve warm.
*If fillet is wide, you can cut into 2 - 4 portions and place them near upper portion of the baking dish, then place asparagus on lower portion of baking dish.

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