Monthly Archives: September 2012

Pasta with Roasted Tomatoes and Garlic

Sometimes just a couple of little words will send my willpower into a nosedive. After yesterday’s post about how I’ve been eating a lot of chicken and veggies lately, I mentioned how I could eat a “big bowl of pasta” every day. After writing that one sentence, it suddenly became all I could think about. Pasta. Specifically stringy pasta that I could twirl around and around until the cluster of pasta looped around my fork would barely fit into my mouth. This is what I do from time to time and it’s my weakness. So I made this Pasta with Roasted Tomatoes and Garlic.

Cherry tomatoes and garlic are roasted in the oven until juicy and bursting with sweetness. They are then mixed with whole-wheat spaghetti and olive oil to create a simple, filling and flavorful pasta dish. A topping of parmesan cheese adds a cheesy, salty bite and fresh basil gives that bright freshness that mixes with pasta and tomatoes so perfectly. Any kind of pasta or tomatoes will work here so use whatever your favorite kind is but watch the olive oil – I used about half of what the recipe called for because it didn’t need so much. I’m not kidding when I tell you I twirled and twirled my fork with this spaghetti. I can’t help it, I couldn’t get it in my mouth fast enough. I heart it. Sometimes a big bowl of pasta hits the spot just the way a big fat hug does.

The ingredients:

Cook pasta according to package directions or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan.

While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450°F for 11 minutes or until tomatoes are lightly browned and begin to burst.

Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat.

Top with cheese and basil.

Additions: None

Omissions: None

Substitutions:

  • Whole-wheat spaghetti
  • Shredded parmesan

Overall Rating: Love It

Source: Cooking Light Magazine

Baja Chicken Stir-Fry

I’ve been on a bit of a chicken and veggies kick.  It’s what I’ve been craving so why fight it?  It’s better than eating a big bowl of pasta or a buffalo chicken cheesesteak, both of which I could easily eat on a daily basis if it weren’t for my stubborn conscience.  I can’t seem to get enough chicken lately and the brighter the rainbow of veggies the better.   It’s not often that I go through phases like this so when they come around, I embrace them.  But no matter what my body wants, chicken and veggies can get boring unless they are switched up with different flavors.  I came across this Baja Chicken Stir-Fry (adapted from Baja Pork Stir-Fry) right when I wasn’t sure what to do next.  One look and I instantly fell in love with the vibrant colors in this dish.

Chicken breasts are cut into bite size pieces, seasoned with nothing more than salt and pepper, and cooked until brown.  Green, orange and red pepper slices are quickly stir-fried with minced jalapeño and then mixed with the cooked chicken.  A simple sauce of ground cumin, broth and cornstarch is added to the whole mixture and thickens up quickly, coating each piece of the stir-fry.  A final addition of cherry tomato halves and chopped cilantro rounds out this dish that comes together quickly.  The peppers are perfectly crisp, the tomatoes are juicy and the whole dish gets a kick from the jalapeño and a flavorful warmth from the ground cumin.  I wouldn’t normally think to add tomatoes to a stir-fry but it seems to work here.

The ingredients:

Combine broth, cornstarch, cumin and garlic.  Set aside.

Season chicken with salt and black pepper.  Add canola oil to a large skillet heated over medium-high heat.  Add chicken and cook thoroughly until brown on all sides.  Remove chicken from pan and keep warm.

Add remaining 1 tablespoon canola oil to pan and heat over high heat.  Add the bell peppers and jalapeño and stir-fry for 1 minute.

Return chicken to the pan and stir-fry for 1 minute.  Stir in broth mixture, the remaining salt and black pepper, and bring to a boil.

Remove from heat, and stir in tomatoes.

Sprinkle with cilantro.

Additions:  None

Omissions:

  • Red onion

Substitutions:

  • Chicken breasts

Overall Rating:  Like It

Source:  Cooking Light Magazine

Egg Salad Lettuce Wraps

I’m fortunate to work in a building that has a large “cafe” available to employees with a variety of lunch options such as a deli, two salad bars, a sushi bar, brick oven pizza and warm foods that change each day like fish tacos, chicken kabobs or grilled steak and potatoes.  Yet, for some reason, each time I go up there on days when I didn’t bring lunch, I end up walking around the whole place, eyeballing each item to find that nothing looks good and I ultimately end up getting the same thing every time:  egg salad on a spinach wrap.  I know this before I even ride the elevator up 15 floors to the cafe but I always hope each time that something else will strike my fancy.  And it never happens.  The wraps are huge and I’m full after just a half of one but I always end up eating the whole thing.  Oh, and instead of getting baby carrots and celery which are an optional free side, I typically succumb to the question “Do you want chips?”  The word yes comes out of my mouth before I even know what I’m saying and I rationalize it by figuring that I’m already eating so badly with the mayonnaise-laden egg salad that what’s the point of fooling myself with carrots.  I’m a hot mess.  So to keep myself away from the deli counter, I’m bringing in my own Egg Salad Lettuce Wraps for lunch this week.

Nonfat plain Greek yogurt replaces most of the mayonnaise in this recipe, keeping it lighter in calories without sacrificing too much flavor. Keeping a little light mayonnaise in keeps the Greek yogurt from making the egg salad too tangy.  I also added celery for crunch, roasted red pepper for an additional flavor boost and cayenne pepper for a little kick.  Putting the salad in lettuce really keeps the calories down and, depending on the kind of lettuce you use, provides and additional crunch factor, making this a satisfying lunchtime bite.  In additions, if you are watching your Weight Watchers points, one serving has 5 points so you can be on a diet and have egg salad too!  See ya’, deli counter…I won’t be back for a while!

Egg Salad Lettuce Wraps (makes 6 servings)

  • 12 eggs
  • 1/4 cup nonfat plain Greek yogurt
  • 3 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/3 cup jarred roasted red peppers in water, chopped or 1 red pepper, roasted (see note below)
  • 1/2 cup celery or one stalk, chopped
  • 1/8 teaspoon cayenne pepper (optional)
  • 6 lettuce leaves, preferably butter lettuce
  • salt to taste

Place eggs in a large pot and cover with water.  Bring to a boil, cover, and let sit for 15 minutes.  Peel eggs and chop, placing them in a large bowl.  Add yogurt, mayonnaise and mustard; combine.  Add chopped celery and roasted red pepper; combine.  Stir in cayenne pepper and salt.  Rinse and dry lettuce leaves.  Serve 1 cup of salad in lettuce leaves.

Note: To make your own roasted red peppers, cut fresh red peppers in half, remove seeds and ribs, flatten, and broil, skin side up, for 10-15 minutes, until blackened, on a foil-lined baking sheet.  Place blackened peppers in a zip-top plastic bag, seal and let stand 15 minutes. Remove from bag, peel and discard skin; chop.

If you like this, also check out Enlightened Egg Salad Pitas.

The ingredients:

Place eggs in a large pot and cover with water.  Bring to a boil, cover, and let sit for 15 minutes.

Peel eggs and chop, placing them in a large bowl.  Add yogurt, mayonnaise and mustard; combine.  Add chopped celery and roasted red pepper; combine.  Stir in cayenne pepper and salt.

Rinse and dry lettuce leaves.  Serve 1 cup of salad in lettuce leaves.

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