Penne with Eggplant and Pesto

Scott was in the mood for dinner that included something with eggplant...so I found this recipe from Giada De Laurentiis for trenette with eggplant and basil pesto.  It's a great summer pasta dish that's light, and very delicious.  I used penne instead of trenette (whole wheat penne, Scott couldn't even tell the difference...I love tricking him).  I also did not make fresh pesto...shame on me.  I will post a recipe for fresh basil pesto soon.

Adapted from Giada De Laurentiis
Serves: 4-6
Ingredients:

• 1 lb penne pasta
• 1 eggplant, diced in 1 inch squares
• 8 oz basil pesto
• 1 cup freshly shaved parmesan cheese
• olive oil
• salt & pepper to taste

 

Cook pasta over medium-high heat until al dente (remember to salt the water, and add olive oil so the pasta doesn't stick!).  Meanwhile, heat olive oil in a pan and add eggplant.  Cook for about 8 minutes, then add pesto. 

Add the penne into a big pot and add the parmesan cheese and mix thoroughly.  Then add the eggplant pesto to the pasta and stir to combine all the flavors.  Add salt and pepper to taste.

 Happy cooking!

Sausage & Veggie Frittata

A yummy (and healthy) breakfast option that can be tailored to your favorite foods.  Fritattas can be made with anything, and they're especially good to make with leftovers from the night before.  I used coconut oil in lieu of butter to create and non sticky surface.  Coconut oil is super healthy and is used by many people that follow the Paleo diet.

Serves: 3-5
Ingredients:

•  6 eggs, beaten
• 4 links of chicken & apple sausage, diced
• 1 green pepper, diced
• 1/2 red onion, diced
• 1 tbsp coconut oil
• 1 tsp cayenne
• 1 tsp thyme
• salt & pepper to taste

Preheat oven to 350 degrees.  Heat a skillet on medium-high, and add the coconut oil.  Once oil is heated, add the sausage and cook for about 8 minutes.  Add remaining veggies and cook for 2 minutes.  Add the beaten eggs and start stir the mixture in the skillet using a spatula.   Once the mixture starts to firm, put the skillet in the oven (make sure it's an oven-safe skillet!) and cook for about 5-10 minutes until the top of the mixture has firmed up.

Add a bit of feta or parmesan on top and then slice and serve.

Happy cooking!

Classic Guacamole

Let me start by saying that Scott has claimed that this is the best guacamole he has ever had!  Yay!  I used to always buy premade guacamole, until I read the label!  Half the ingredients are processed and very unhealthy...sometimes it's not even made with avocados!  Guacamole can be very healthy, but you have to make from scratch in order to achieve all of it's benefits...and it my opinion, guac tastes SO much better when made yourself.

Serves: 2-3
Ingredients:

• 3 ripe hass avocados
• 1 tomato, seeded & diced
• 1/2 red onion, diced
• juice of half a lime
• serrano chili pepper, diced
• 1 garlic, finely grated (I used my zester to achieve this)
• pinch of cayenne
• pinch of onion powder
• salt & pepper to taste

Add all ingredients together, and lightly beat with a fork until lumpy to your desire.

 

Happy Cooking!

Creamy Chicken Tortilla Soup

My friend Rebecca is on the "Slow Carb Diet" and is constantly making dishes that comply with the diets rules.  She made a tortilla soup recipe that sounded amazing, so I just had to give it a whirl.  The cookbook recipe calls for a rotisserie chicken, however, I made my own chicken by boiling 2 breasts and shredding.  I also raided my spice cabinet and added some chili powder and cumin, just for good measure.  I made a giant pot of this and thew it in the freezer for my work work lunches.  This recipe is yummy, very easy to make, and the best part is that it's healthy!

Adapted from the The Slow Carb Cookbook
Serves: 4-6
Ingredients:

• 1 rotisserie chicken pulled apart (or 2 breasts of cooked shredded chicken)
• 1 can refried beans
• 2 cans of chicken stock (or 1 full carton, 32 oz)
• 2 cans Rotel tomatoes
• 1/2 can of black beans
• 1 can southwestern style corn

Wisk the chicken stock with the refried beans.  Add all other ingredients until hot and thoroughly mixed together.

Happy Cooking!

Caprese Salad

It looks like the Italian flag threw up on my plate..and I LOVE it!  This is one of my favorite light meals.  It's simple, cheap, and healthy too.  Mozzarella can be pricey, but I have found a gonga deal for Ovoline Mozzarella at Trader Joe's for $2.99! Wherever you buy it, make sure it is the kind sealed in the salty water.  The mozzarella is SO much fresher and creamier when packaged this way.


Serves: 1
Ingredients:

• 2 roma tomatoes
• 1 oval mozzarella ball
• fresh basil, about a handful
• sea salt
• pepper
• olive oil
• balsamic vinegar

Cut the tomatoes and mozzarella, place on plate with the mozzarella down first.  Sprinkle with sea salt & pepper.  Chop the basil roughly and add to the top of the tomatoes.  Drizzle olive oil and vinegar to finish.

Happy Cooking!

Creamy Chicken Enchiladas

Enchiladas...mmmm.  Not the healthiest meal, but it sure does hit the spot when I'm craving some Mexican food. I used green chili enchilada sauce, but you can swap for the red if you prefer.  I also used black beans in lieu of pinto, because...well, that's what I had in my pantry!  I'm all about convenience. 

Serves: 4-6
Ingredient:

• 1 lb boneless skinless chicken breast
• 1 can black beans (or pinto)
• 1 can enchilada sauce (green or red)
• 1 bag shredded Mexican cheese blend
• flour tortillas
• salt and pepper to taste

 

Start by bringing water to a boil and add chicken.  Boil chicken for about 20 minutes.  Check to see if chicken is done, then begin shredding chicken with 2 forks (a long process, but shredded chicken is totally worth it!)  Meanwhile, over medium heat, mix the sour cream and beans until melted and mixed together.  Add a couple splashes of the enchilada sauce to the mixture, then add the shredded chicken and mix thoroughly.  Heat the tortillas in the microwave to soften them up.  Then add a couple spoonfuls of the chicken mixture into each tortilla, roll-up, and place in a glass pyrex.  You should have about eight enchiladas total.  Top the enchiladas with the enchilada sauce and place in the oven at 350 degrees for about 30 minutes.  Take out the pan, and add the shredded cheese over the enchiladas and return to the over for another 10 minutes.  

 

Top with sour cream, green onions, olives, or whatever you like to garnish with.

Happy Cooking!

Chicken Piccata

A simple chicken recipe, especially during the work week.  It's fast, easy, and packed with flavor.  I adapted this recipe from the wonderful Giada De Laurentiis, however, instead of using stock, I opted for wine.  I love me some wine.

Serves: 2-4
Ingredients:

• 2 chicken breasts, butterflied
• flour for dredging
• 4 tbsp olive oil
• 4 tbsp unsalted butter
• 2 tbsp capers, rinsed
• 2 lemons, juiced
• 1 cup dry white wine
• salt & pepper

Salt and pepper the chicken on both sides, and dredge in flour.  Heat 2 tbsp olive oil in large skillet with 2 tbsp butter.  Once the pan is hot, add 2 of the chicken breasts and cook for 3 minutes on both sides.  Remove chicken to plate, add 2 tbsp olive oil and 2 tbsp butter into skillet and let it heat up.  Add the last two chicken breast and cook for 3 minutes on both sides, remove to plate.  Turn heat to medium, add the lemon juice, wine, and capers.  Add the chicken back into the skillet and simmer for about 5 minutes or until cooked through.  Add butter to the sauce if it needs to be thickened.  Plate the chicken, and add fresh parsley and lemon slices for garnish.

Happy Cooking!

Piccata Chicken