Recipe from Stephanie Cooks

Easy, quick weeknight meal!  This only takes about 10 minutes to make, and the only prep work involved is chopping up a tomato and carrot.  This is perfect for those weeknights when you have no time, yet you really want a good meal. 🙂  Serve with some hearty bread or salad.

I added in the carrot and some fresh basil because I had them in my refrigerator.

Ingredients:
4 c chicken broth
1 package tortellini
3 c baby spinach
1 tomato, seeded and chopped
1-2 carrots, diced
1/4 c Parmesan cheese
1/4 t Italian seasonings
1/4 t garlic powder
salt and pepper, to taste
Fresh basil, chopped – for garnish

Directions:
Bring broth to a boil in a medium saucepan.  Add the tortellini and cook until almost done.

Add in the remaining ingredients (except basil) and cook over low heat until spinach is wilted.  Season to taste and season each serving with basil.

Recipe Source

Wow – it’s been awhile since I’ve posted anything other than a meal plan.  I just haven’t had the motivation lately, I guess.  Maybe I just needed a blogging break. 

However, my garden has kicked into high gear in this past week.  And the one thing that we always (never fails) have an over-abundance of?  Zucchini!  With only two of us in the house, I’m always struggling to find different ways to use it, or begging my friends and family to take some off our hands!  I know there are so many ways that zucchini can be used.  So, this year, I’m going to try to explore them all. (Okay, maybe not all, but a lot!)

Yesterday I really wanted to find a different recipe for zucchini for dinner.  For some reason the fact that we had a can of butter beans was sticking in my mind, so I put the two together, and found this!  I guess this is basically like a quiche (though, TBH, I’ve never made or actually had quiche) without the pie crust.

J and I both thought it was very good.  And it was quite filling!  It’s also very easy to make.  Just mix everything together, pour into a pie tin and bake!

Ingredients:
2 c grated zucchini (try to squeeze out as much water as you can)
1 small onion, finely diced (about 1/4-1/2 c)
1 can butter beans, drained and rinsed
1/4 c shredded cheese (I used colby and monterey jack)
1/2 c self-rising flour
3 eggs
2 T olive oil
1/4 t salt

Directions:
Preheat oven to 350 and lightly grease a pie pan or 9″x9″ baking dish.

In a large bowl, mix the zucchini, onion, beans, cheese and flour.

In a small bowl, whisk together the eggs, olive oil and salt.  Then pour your egg mixture into the zucchini mixture, and stir well.

Pour into your pie pan and cook for about 30 minutes, until top is lightly golden.  Cut into 8 triangles and enjoy!

Recipe from Food and Wine

This was a quick, easy, fairly healthy weeknight meal.  It all came together within about 30 minutes, and it was very good!  This recipe involves arugula, swiss chard, scallions and marsarpone.

Ingredients:
3/4 lb rotini (or any smaller pasta)
4 T unsalted butter
1 bunch scallions, sliced
3 garlic cloves, sliced
3/4 c dry white wine
Salt and pepper, to taste
2 T EVOO
5 ou baby arugula
6 leaves (about 1 bunch) swiss chard, stems and central ribs discarded, coarsely chopped
1/4 c marsarpone cheese (you can also substitute cream cheese)

Directions:
Cook pasta according to package directions. Drain, reserving 1/4 c of pasta water, and set aside.

Melt butter in a medium saucepan.  Add scallions and garlic over low heat until softened, about 5 minutes. Add the white wine and cook over low heat until reduced by half, 5 more minutes.  Add 1/2 c of waterand puree the mixture in a blender until smooth.  Season with salt and pepper.

Heat olive oil in pasta pot. Add arugula and Swiss Chard and cook over high heat until wilted, about 5 minutes. Add the pasta, scallion sauce and reserved pasta water and toss to mix.  Simmer, about 5 minutes, until sauce is thickened.

Stir in the marsarpone unil melted.  Season with salt and pepper, if needed, and serve.

Original Recipe

J had been getting a little sick of the same old thing for lunch every day.  Typically sandwich, fruit and some sort of chip/pretzel/crackers.  And I have to agree.  So we’ve been trying to mix it up a bit.  A few weeks ago I made a huge batch of this couscous salad for the week. 

I thought it was really good!  Easy to make, perfect for a packed lunch, healthy and filling!

Ingredients:
1 c couscous
1 cucumber, diced
1 can corn, drained
5 small ripe tomatoes, chopped
1/2-1 c fresh parsley, finely chopped
1/2-1 c fresh basil, finely chopped
1 lemon, juice of
1 t Dijon mustard
1 t dried oregano
1 c EVOO
1 t balsamic vinegar
salt and pepper, to taste

Directions:
Cook the couscous according to package directions and let cool completely.

While it cools, mix the cucumber, corn, tomato, parsley and basil in a large bowl.  In a small bowl whisk together the remaining ingredients. 

Once couscous is cool, mix it into the veggies, then pour the dressing over top and mix well.  Chill at least one hour before serving.

Recipe from Cooking Light

J recently mentioned to me that I’ve been making a lot of soups lately, especially on Sundays. I can’t help it!  Soup is such a great winter meal.  It’s a comfort food and it makes great leftovers! 

This soup was so simple to make, and it was great paired up with Havarti grilled cheese sandwiches. 🙂

Ingredients:
1 t olive oil
1 t minced garlic
1 c chopped celery
1 c minced onion
1 t crushed red pepper
3/4 lb shredded or diced cooked chicken
1 28 ou can diced tomatoes, undrained
1 1/2 (14 ou can) chicken broth
1/2 c crumbled Gorgonzola cheese

Directions:
Heat olive oil over medium-high heat in a large skillet and then add the celery, onion, garlic and pepper and saute for about 6 minutes, or until heated through.

Mix in the tomatoes and broth and bring to a simmer for about 8 minutes.  Sprinkle each serving with about 2 ou of cheese.

Recipe from What’s Cookin, Chicago?

I love stir fries.  A one-pot meal that usually comes together in under 30 minutes!  You can’t really beat that. 🙂

Ingredients:
1 lb lean beef, sliced thin
Salt and pepper, to taste
1 T garlic powder
1 T onion powder
2 T cornstarch
1 onion, diced
3-4 cloves garlic, minced
8 ou sliced mushrooms
2-3 T oyster sauce
2-3 T soy sauce
1/4 c water
3-4 green onions, sliced into 1″ pieces

Directions:
Season sliced beef with salt, pepper, garlic and onion powder.  Toss to coat with cornstarch then side aside.

Add oil to a hot wok, then add garlic and onion and saute until softened.  Mix in the mushrooms and cook until slightly carmelized.

Once mushrooms have started to carmelize, add beef and brown.
(NOTE: If I were to make this again, I would brown my beef before adding anything else, except for oil, to the wok.  With everything in there it made it a bit difficult to get it nicely browned.  I would then remove it for the previous steps, and add it back in at this point.)

Add oyster sauce, soy sauce and water and mix well.  Allow it to come to a boil, scraping up cooked bits from pan.  Reduce liquid by half.  Just before serving, add green onions and toss.  Serve over rice if desired.

Recipe from Healthy Food

I love broccoli, it’s one of my favorite vegetables.  So I asked Jeremy to make this as a side dish to my tuna steak for my birthday.

I thought this was delicious!  It had a nice little bite from the mustard and vinegar and a good crunch from the walnuts.  And it was very simple to make. 🙂  You could make this with raw broccoli, but we decided to cook it for this meal.

Ingredients:
1 head broccoli, cut into small florets
2 t whole grain mustard
3 T white wine vinegar
1 T olive oil
1/8 c chopped fresh herbs (we used cilantro)
1 T chopped walnuts

Directions:
Steam broccoli for 10-15 minutes until it reaches desired tenderness.

Meanwhile, whisk together remaining ingredients, except walnuts.  Once broccoli is done, toss together in a medium bowl and serve sprinkled with walnuts!