Posts tagged ‘one-bowl’
Lately I’ve been looking for foods that are low in fat and calories, but high in protein, fiber and of course… flavor. This pasta dish was tasty, satisfying, and left me completely guilt free. (yes, please!)
8 oz uncooked whole grain spaghetti
3 cups broccoli florets
1 14.5-oz can diced tomatoes, drained
1 15-oz can cannellini beans, rinsed and drained
2 Tbsp tomato paste
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
2 Tbsp snipped fresh Italian parsley
1/4 cup grated Parmesan cheese
In a 4-quart Dutch oven, cook pasta according to package directions (but omit the salt). Add broccoli to pasta for the last 3 minutes of cooking. Drain and return to pot.
Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat through. Stir in parsley and sprinkle each serving with cheese.
This recipe is from the Eat Better America website, which is a great place to find “healthified” versions of yummy recipes. Check it out for more recipes like this one.
(original recipe here)
This recipe is one I invented, inspired by a dish at a favorite Italian restaurant. I’m curious to know your thoughts. If you try it out, please let me know if there’s anything you’d change. Thanks!
7 oz package refrigerated cheese tortellini
2 slices bacon
1 cup diced Vidalia onion
1 cup chopped fresh mushrooms
1 1/2 cups asparagus, cut into 1-inch pieces
1 cup red wine
1/2 cup cream or half-and-half
1 Tbsp flour
Cook tortellini according to package directions.
Separate bacon into bite-size pieces and cook in a large skillet over medium heat. Reduce heat to medium-low and use a slotted spoon to remove the bacon from the skillet. Add onion and mushrooms to skillet. Cook and stir for 4 minutes, or until onions are transparent and mushrooms are tender.
Add asparagus and stir. Add wine, increase heat to medium-high and bring to a boil. Reduce heat and simmer until reduced to half (about 7 minutes).
Add bacon and cream to skillet. Bring to a boil. Add flour, cook and stir for 30 seconds. Serve sauce over cooked tortellini.
This recipe is meant to be rich and creamy, so if you use a lean bacon, you might want to add a bit of butter to the skillet at the start. Also, I learned that if you add a touch of oil to the pot before you boil the tortellini, it’ll keep them from sticking together and tearing apart.
We’ve made this recipe a couple of times now and love that it’s both easy to make and healthy, but also tastes fantastic. It came from one of our new favorite websites, Eat Better America, and there’s not a singe bad-for-you thing in it.
8 oz uncooked whole wheat fettuccine
2 tsp olive/vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
3 medium tomatoes, chopped*
2 cups cubed cooked chicken or turkey breast
3 Tbsp chopped fresh or 1 tsp dried basil leaves
1/2 teaspoon salt
1/8 tsp red pepper sauce
Cook and drain fettuccine as directed on package. Cover to keep warm.
Meanwhile, in a 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except pasta; reduce heat to medium.
Cover and cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.
*If you don’t have fresh tomatoes on hand, you can substitute 2 14.5-oz cans of diced tomatoes. We did, and it definitely saved us on prep time.
The combination of shrimp and pasta with the fresh fruits and veggies makes this dish perfect for a summer evening. The spice might surprise you at first, but it pairs well with the citrus flavor.
The original recipe claims to serve four, but we ended up with enough for six decent-sized dinners. (How often does a recipe make more servings than it says it will?) And as you can obviously tell from the photo, we used bowtie pasta instead.
12 ounces medium shrimp, peeled and deveined
8 ounces (4 cups) dried penne pasta
1 tsp finely shredded orange peel
1 Tbsp cornstarch
1 tsp instant chicken bouillon granules
1 tsp toasted sesame oil
1/4 tsp salt
1/8 tsp ground red pepper
1 red or green sweet pepper, cut into 3/4-inch squares
1 Tbsp oil
1 1/2 cups fresh pea pods, trimmed and halved diagonally
Thaw shrimp, if frozen. Cook pasta according to package directions. Drain and keep warm.
Meanwhile, peel the two oranges. Section them over a bowl, catching the juice; set oranges aside. Add enough orange juice to the bowl to total 1/2 cup. Add orange peel, 1/2 cup water, cornstarch, bouillon, sesame oil, salt, and ground red pepper; set aside.
In a large skillet, cook sweet pepper in hot oil over medium-high heat for 1 to 2 minutes or until crisp-tender. Remove sweet pepper from skillet. Add shrimp to skillet; cook and stir about 2 minutes or until shrimp turn opaque. Remove shrimp from skillet.
Stir orange juice mixture; add to skillet. Cook and stir until thickened and bubbly. Return shrimp and pepper to skillet; stir in pea pods. Cook and stir for 2 minutes more. Gently stir in orange sections. Gently toss shrimp mixture with pasta and serve.
My only recommendation for altering the recipe is to cut the oranges smaller. It makes it easier to eat and spreads the flavor around a bit more. (Careful, though, or they may fall apart as you stir them into the pasta.)
Recipe courtesy Better Homes and Gardens Cook Book
An amazing dish I had at a local restaurant inspired me to try making gnocchi for the first time. I’d seen it in the store and heard it talked about on The Food Network, but this was my first shot at making it.
Turns out that potato gnocchi (pronounced nyō’kē) is not only SO GOOD, it’s also super quick and easy to make. This recipe* is a great way to get started making (or in our case, eating!) gnocchi.
1 18-ounce package potato gnocchi
2 tsp olive oil
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
1/4 cup prepared pesto
1 cup chopped tomatoes
Cook gnocchi according to package directions. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender. Drain gnocchi; add gnocchi and pesto to skillet. Gently stir until well coated. Stir in tomatoes. Sprinkle with pine nuts if desired.
*posted by the Taste of Home Test Kitchen on Allrecipes.com
This recipe initially came from the Pampered Chef Fall/Winter 2007 collection. I’ve made a few changes to make the recipe a touch healthier (and easier to read!)
We enjoyed this for dinner tonight and look forward to the leftovers later this week (recipe serves 6). We did a lot of the veggie prep as we went along, which threw our cooking time off a bit. Even still, the dish came out delicious! Tastes both fresh and full and really hit the spot on a cold evening.
2 boneless, skinless chicken breasts
1 Tbsp olive oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 clove garlic, minced
2 8.8-oz packages pre-cooked chicken-flavored rice*
1 medium carrot, peeled and sliced into julienne strips
1 medium zucchini, sliced
2 plum tomatoes, seeded and diced
2 cups chicken broth
1/2 cup grated Asiago cheese
1/4 cup snipped fresh basil
Use meat tenderizer to flatten chicken to 1/2-inch thickness. Season both sides with salt and pepper. Heat 1/2 Tbsp oil in 12-inch skilley over medium-high heat. Arrange chicken and lemon halves (cut sides down) in skillet. Cook chicken 3-4 minutes on each side or until center of chicken is no longer pink; remove chicken and lemon from skillet. After chicken has cooled slightly, slice into 1/2-inch pieces.
Heat 1/2 Tbsp oil in same skillet. Cook onion and garlic over medium heat 4-6 minutes or until onion is tender. Add rice. Juice onion halves into skillet (beware of seeds!). Cook and stir 3-4 minutes or until juice is absorbed into rice. Add broth and remaining vegetables and bring to a boil. Reduce heat to medium and simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken and cook until heated through.
Remove skillet from heat and add cheese and basil. Stir until cheese is melted and sauce is thickened.
*we used Uncle Ben’s whole grain
The husband and I made this Campbell’s casserole the other night as a quick and easy dinner after work. The prep time is almost nothing. It does bake for 45 minutes, though, so be warned…
Although this wasn’t exactly bursting with flavor, it tasted good and makes a fantastic comfort food. We only used half as much chicken and took the leftover rice and veggies for lunch the next day. Yum!
I’m tempted to try this with brown rice, but don’t know whether that’ll affect the baking time. Anyone??
1 can Campbell’s cream of chicken soup
1 1/3 c water
3/4 c uncooked long grain white rice
1/2 tsp onion powder
2 c frozen mixed vegetables
4 boneless, skinless chicken breasts
1/2 c shredded cheddar
Stir the soup, water, rice, onion powder, and vegetables in an 11 x 8-inch baking dish. Top with the chicken. Season the chicken as desired. Cover and bake at 375° for 45 minutes or until the chicken is cooked through and the rice is tender. Top with cheese and let stand for 10 minutes. Stir rice before serving.