Pasta is a quick and easy meal any night of the week. I try to buy different types of pasta, such as brown rice pasta, whole grain, whole wheat and the good old fashion kind. You can add anything to pasta, be creative and do not be afraid to experiment with new veggies/meats or cheeses. I do not make my own tomato sauce but sometimes I make my own meatballs and freeze the extras. These are my two favorite pasta recipes not requiring tomato sauce and my favorite pasta salad recipe (great to make it at the beginning of the week and serve it for lunch with sandwiches).
Pasta Carbonara
1 pound of your favorite pasta
6 slices of bacon cooked in the microwave and crumbled
1 egg beaten
4 ounces heavy cream or whipping cream (or for a low fat version reserve 1/2 cup pasta water and use this instead of cream)
1/2 cup parmesan or your favorite italian cheese
vegetable add in's such as mushrooms, peas, shallots, zucchini or yellow squash (cooked until soft in olive oil)
dried (Herbs de Provence) or fresh herbs
salt and pepper to taste
Boil pasta. After straining, put back into pasta pot. Add in egg and stir, then cream or reserved pasta water. Add in bacon, vegetables and cheese. Finish by adding in herbs and salt/pepper.
Fresh and light pasta
1 pound of your favorite pasta
1 package of chicken sausages sliced and heated in olive oil with veggies (You can find these at any grocery store now)
vegetable add in's listed above or a jar of marinated artichokes chopped or a can of olives drained ( if fresh, cooked with chicken sausages until soft)
1 cut tomato or a can of diced tomatoes mostly drained
1/8 cup balsamic vinegar
4 ounces feta cheese crumbled
dried (Herbs de Provence) or fresh herbs
salt and pepper to taste
Boil pasta. After straining, put back into pasta pot. Add in Balsamic vinegar, tomato and feta. Stir, then add in vegetables and chicken sausage. Finish by adding in herbs and salt/pepper.
Pasta salad
1 pound of your favorite pasta
1 bottle of italian dressing (I like the Kraft Zesty Italian
1 container grape tomatoes
1 zucchini chopped
1/2 cup chopped red pepper
1/4 cup finely chopped red onion (or shallot for a milder taste)
1 can hearts of palm or artichokes chopped
1 cup shredded parmesan cheese
salt and pepper to taste
Boil pasta and run cold water over the pasta after straining. Add in 1/2 bottle of the dressing and all the other ingredients. Store in fridge until ready to serve. Add in more dressing before serving (the pasta will be dry because it absorbed all of the italian dressing). The longer this sits the better it is!!!
Tuesday
Sunday
Eggs
Eggs are so good for you and full of protein. First, I learned many years ago, do not add milk to eggs, add water. About a tablespoon per egg. It makes them light and fluffy! Here are some ways we eat eggs:
Eggy in a hole
Heat a griddle over medium low heat.
Take a piece of bread, use a cookie cutter to cut a hole in the bread.
Spray griddle with olive oil.
Put "holed" bread on griddle and break an egg into each hole on each piece of bread.
Salt and pepper, spray with olive oil.
When egg in the hole is white, flip over till egg is preferred doneness.
For kids cut into 4ths or 8ths, for adults, cut in half.
Scrambled eggs
Heat pan and pour in a little olive oil right before you pour in the eggs.
Whisk eggs with water (1 Tablespoon per egg) add spices such as salt, pepper or your favorite mix
Pour in eggs, scraping off bottom of the pan when firm.
When eggs are almost done add in your favorite cheese.
(Some of my favorite cheeses and combos are gouda/spinach, ricotta/mushrooms, blue cheese/green onions, cheddar/leftover fahita stuff)
Egg cups
These are great to make for the week and use as a quick breakfast:
Preheat oven to 350.
Spray muffin tin with olive oil.
Whisk eggs with water (1 Tablespoon per egg) add spices such as salt, pepper or your favorite mix
The number of eggs depends on the size of the muffin tin and add in's. A good rule of thumb is one egg per muffin, you can reduce number of eggs based on amount of vegetable/meat add in's)
Pre cook any vegetable add in's such as mushrooms, shallots, red peppers or green onions
Can add in any meat, ham or sausage is nice.
Add in your favorite cheese.
Mix your add in's with the eggs/water and pour into muffin tins.
Cook for 10-15 minutes. The more add in's the less amount of time.
Done when eggs are firm.
Pop out of muffin tins, using a knife around the edges if needed and store up to one week in a quart size ziploc bag.
Reheat in microwave for about 30-45 seconds.
Eggy in a hole
Heat a griddle over medium low heat.
Take a piece of bread, use a cookie cutter to cut a hole in the bread.
Spray griddle with olive oil.
Put "holed" bread on griddle and break an egg into each hole on each piece of bread.
Salt and pepper, spray with olive oil.
When egg in the hole is white, flip over till egg is preferred doneness.
For kids cut into 4ths or 8ths, for adults, cut in half.
Scrambled eggs
Heat pan and pour in a little olive oil right before you pour in the eggs.
Whisk eggs with water (1 Tablespoon per egg) add spices such as salt, pepper or your favorite mix
Pour in eggs, scraping off bottom of the pan when firm.
When eggs are almost done add in your favorite cheese.
(Some of my favorite cheeses and combos are gouda/spinach, ricotta/mushrooms, blue cheese/green onions, cheddar/leftover fahita stuff)
Egg cups
These are great to make for the week and use as a quick breakfast:
Preheat oven to 350.
Spray muffin tin with olive oil.
Whisk eggs with water (1 Tablespoon per egg) add spices such as salt, pepper or your favorite mix
The number of eggs depends on the size of the muffin tin and add in's. A good rule of thumb is one egg per muffin, you can reduce number of eggs based on amount of vegetable/meat add in's)
Pre cook any vegetable add in's such as mushrooms, shallots, red peppers or green onions
Can add in any meat, ham or sausage is nice.
Add in your favorite cheese.
Mix your add in's with the eggs/water and pour into muffin tins.
Cook for 10-15 minutes. The more add in's the less amount of time.
Done when eggs are firm.
Pop out of muffin tins, using a knife around the edges if needed and store up to one week in a quart size ziploc bag.
Reheat in microwave for about 30-45 seconds.
Eating Healthy
I have found the key to eating healthy is planning your meals. If you do not have any food in the house, you will resort to going out or what is easiest. If you have fruit and yogurt available, a healthy meal planned and all the ingredients are there, it keeps it simple.
I start with a menu for the week, taking into consideration what we have going on in our lives. Also, I always make extra dinner and we eat leftovers for lunch. If you are not going to eat leftovers, freeze extra for a second quick meal. For example:
Monday- Grilled chicken salads
Tuesday- Enchiladas
Wednesday- Pizza
Thursday- Pasta
Friday- Taco Salads
Today, I made a pork roast for dinner. I slow cooked it in the oven with potatoes, onions, red peppers and mushrooms. I bought a large pork roast and with the remaining meat, I will shred it and use it in the enchiladas on Tuesday. Buy extra chicken and grill all of it on Monday, then use the extra meat for the pasta dish on Thursday. Another great leftover meat meal is shepard's pie or bbq sandwiches. Pizza is a staple we have every week. I used to make the dough and freeze it. Now as a time saver I buy Trader Joe's pizza dough and freeze it. Just pull it out the morning you want to make your pizza (open the bag), it will be ready to go by the early afternoon, evening.
I try to only keep healthy snacks around. I look for whole grain, high protein or fruits and vegetables. A great cookbook if you have kids is Deceptively Delicious, by Jerry Seinfeld's wife. Her theory is kids will go through phases of picky eating, you just have to work around it. For example, putting pureed butternut squash in buttered noodles or pureed spinach in pizza sauce. Toddlers, especially, are all about textures. You sometimes just have to change your presentation. Her other theory is she makes "healthy" dips with raw vegetables or fruits before dinner. If the kids snack on only raw fruits and veggies and eat no dinner...they will be just fine.
I cut up a couple bowls of fruit during the week and we serve the boys this three times a day. Other snacks we serve are string cheese, yogurt smoothies, whole grain crackers and pretzels. If you do not have kids or for yourself, adding granola to your yogurt will stay with you throughout the day. Granola bars, trail mix or even just a handful of spiced almonds are great snacks. I eat 3 small meals and have two snacks a day. I always eat breakfast. Try the waffles or pancakes and freeze them, or egg cups. All recent studies have shown eggs are good for you and you should eat breakfast.
It definitely is harder to eat healthier but planning is the key to make it doable.
I start with a menu for the week, taking into consideration what we have going on in our lives. Also, I always make extra dinner and we eat leftovers for lunch. If you are not going to eat leftovers, freeze extra for a second quick meal. For example:
Monday- Grilled chicken salads
Tuesday- Enchiladas
Wednesday- Pizza
Thursday- Pasta
Friday- Taco Salads
Today, I made a pork roast for dinner. I slow cooked it in the oven with potatoes, onions, red peppers and mushrooms. I bought a large pork roast and with the remaining meat, I will shred it and use it in the enchiladas on Tuesday. Buy extra chicken and grill all of it on Monday, then use the extra meat for the pasta dish on Thursday. Another great leftover meat meal is shepard's pie or bbq sandwiches. Pizza is a staple we have every week. I used to make the dough and freeze it. Now as a time saver I buy Trader Joe's pizza dough and freeze it. Just pull it out the morning you want to make your pizza (open the bag), it will be ready to go by the early afternoon, evening.
I try to only keep healthy snacks around. I look for whole grain, high protein or fruits and vegetables. A great cookbook if you have kids is Deceptively Delicious, by Jerry Seinfeld's wife. Her theory is kids will go through phases of picky eating, you just have to work around it. For example, putting pureed butternut squash in buttered noodles or pureed spinach in pizza sauce. Toddlers, especially, are all about textures. You sometimes just have to change your presentation. Her other theory is she makes "healthy" dips with raw vegetables or fruits before dinner. If the kids snack on only raw fruits and veggies and eat no dinner...they will be just fine.
I cut up a couple bowls of fruit during the week and we serve the boys this three times a day. Other snacks we serve are string cheese, yogurt smoothies, whole grain crackers and pretzels. If you do not have kids or for yourself, adding granola to your yogurt will stay with you throughout the day. Granola bars, trail mix or even just a handful of spiced almonds are great snacks. I eat 3 small meals and have two snacks a day. I always eat breakfast. Try the waffles or pancakes and freeze them, or egg cups. All recent studies have shown eggs are good for you and you should eat breakfast.
It definitely is harder to eat healthier but planning is the key to make it doable.
Quick Lamb Kofta with Yogurt sauce
This is from Cooking Light Magazine (one of my favorites). Super easy and tastes so good. I made a few changes and we grilled the Kofta's. You could also bake them in the oven for 350 for about 25 minutes. I think you could try turkey or lean ground beef and it would taste just as good! For a side you could do a salad or just cut up some cucumbers and tomatoes.
RICE:
1 (3 1/2-ounce) bag boil-in-bag jasmine rice
1 teaspoon saffron threads
2 tablespoons thinly sliced green onions
KOFTA:
2 tablespoons minced fresh cilantro (I used Trader Joe's frozen cubes of cilantro)
2 tablespoons grated fresh onion
2 tablespoons 2% Greek-style plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 teaspoons bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound lean ground lamb
Cooking spray
SAUCE:
1/2 cup 2% Greek-style plain yogurt
1/4 cup chopped bottled roasted red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons bottled minced garlic
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
Preparation
1. To prepare rice, cook boil-in-bag jasmine rice and saffron in boiling water according to package directions. Drain; fluff rice with a fork. Sprinkle with green onions.
2. While rice cooks, prepare kofta. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.
4. While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients. Serve sauce with kofta and rice.
RICE:
1 (3 1/2-ounce) bag boil-in-bag jasmine rice
1 teaspoon saffron threads
2 tablespoons thinly sliced green onions
KOFTA:
2 tablespoons minced fresh cilantro (I used Trader Joe's frozen cubes of cilantro)
2 tablespoons grated fresh onion
2 tablespoons 2% Greek-style plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 teaspoons bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound lean ground lamb
Cooking spray
SAUCE:
1/2 cup 2% Greek-style plain yogurt
1/4 cup chopped bottled roasted red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons bottled minced garlic
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
Preparation
1. To prepare rice, cook boil-in-bag jasmine rice and saffron in boiling water according to package directions. Drain; fluff rice with a fork. Sprinkle with green onions.
2. While rice cooks, prepare kofta. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.
4. While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients. Serve sauce with kofta and rice.
Thursday
Waffles
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
2 egg yolks
1 3/4 cup milk
1/2 cup oil
2 egg whites
Plug in and turn on your waffle iron.
Mix all ingredients except egg whites together.
Whip egg whites until frothy then stir them into waffle mix.
Drop by 1/4 cup to each slot in waffle iron.
I love these with cut up strawberries with a tad of sugar, whipped cream and powdered sugar!
Keep warm on 250 degree oven, straight on oven rack.
Freeze leftover waffles like Pancakes.
1 teaspoon baking powder
1 teaspoon salt
2 egg yolks
1 3/4 cup milk
1/2 cup oil
2 egg whites
Plug in and turn on your waffle iron.
Mix all ingredients except egg whites together.
Whip egg whites until frothy then stir them into waffle mix.
Drop by 1/4 cup to each slot in waffle iron.
I love these with cut up strawberries with a tad of sugar, whipped cream and powdered sugar!
Keep warm on 250 degree oven, straight on oven rack.
Freeze leftover waffles like Pancakes.
Simple Pancakes
These are the simplest pancakes to make! Freeze the leftovers in individual sandwich bags then store in a quart size freezer bag. Pull out of freezer for a quick breakfast. Heat in microwave for about 45 seconds.
2 cups flour (I use white whole wheat or a combo of white whole wheat, cornmeal and buckwheat flour)
4 teaspoons baking powder
1 teaspoon salt
4 teaspoons sugar (or you can use honey, molasses or syrup)
2 teaspoons pumpkin pie spice (or use cinnamon, nutmeg, cloves and ginger)
2 eggs
2 cups milk with 2 teaspoons vinegar added (this is sour milk or use buttermilk)
4 tablespoons melted butter
Heat pancake griddle on medium low. Mix all the ingredients together. Use 1/3 cup to pour pancakes on greased griddle (swipe with butter right before putting on pancakes). Turn pancakes when edges are dry and bubbles on top. I love a metal beveled spatula but make sure it will not damage your pancake griddle.
Take pancake off griddle about 45 seconds to a minute after turning. Keep warm in 200 degree oven on plate.
2 cups flour (I use white whole wheat or a combo of white whole wheat, cornmeal and buckwheat flour)
4 teaspoons baking powder
1 teaspoon salt
4 teaspoons sugar (or you can use honey, molasses or syrup)
2 teaspoons pumpkin pie spice (or use cinnamon, nutmeg, cloves and ginger)
2 eggs
2 cups milk with 2 teaspoons vinegar added (this is sour milk or use buttermilk)
4 tablespoons melted butter
Heat pancake griddle on medium low. Mix all the ingredients together. Use 1/3 cup to pour pancakes on greased griddle (swipe with butter right before putting on pancakes). Turn pancakes when edges are dry and bubbles on top. I love a metal beveled spatula but make sure it will not damage your pancake griddle.
Take pancake off griddle about 45 seconds to a minute after turning. Keep warm in 200 degree oven on plate.
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