Wednesday, January 27, 2010
So originally I set out to make Giada's Rigatoni with Creamy Mushroom Sauce that I saw her make on TV today. However it morphed into something completely different and it was still delicious. I knew I wanted more veggies in it and that I wanted some kind of protein so I just started adding things to it. Plus I didn't want to run out for mascarpone cheese when I had cream cheese here... oh and no wine since I'm 8 months pregnant, no wine was open. So basically, it's a whole different recipe. But hers still looks really good. :). This one serves 4.
8 oz. whole wheat rotini or other short pasta, cooked al dente
3 links turkey sausage
1 shallot, diced
1 clove, garlic (crushed), I used my awesome Pampered Chef garlic press
5 oz. (1/2 a box) of frozen spinach, defrosted
1 package, about 8 oz., mushrooms sliced
5 oz. light cream cheese
1 cup chicken stock
1/2 cup parmesan cheese
salt & pepper
Chop and brown the turkey sausage in cooking spray. Set aside. In the same pan, pour in a little olive oil and add in the shallots and garlic and cook 1-2 minutes. Stir in the mushrooms and cook another 2-3 minutes. Add in the spinach and saute it all together another 2 minutes. Pour in the chicken stock and stir in the cream cheese. Cook until the cream cheese is melted and the sauce begins to thicken. Return the sausage to the pan and salt and pepper and top with the parmesan cheese. Stir in the pasta and coat it well with the sauce. Top it with more parm cheese if desired and eat it up!
Wednesday, January 20, 2010
I was in the mood for a corn chowder today so I did some searching around and found a few recipes and then decided to make my own. Emma gave it 5 stars so I think it's definitely a winner. Plus it was super fast. I started making it at 5:30 and was done by 6. Not bad for a soup!
1/2 yellow onion, diced
2 TBSP Smart Balance Butter Light
1 tsp. seafood seasoning
1-1/4 cups water
1-1/2 lbs baking potatoes, cubed and diced (about 2 small)
2 cups frozen corn kernels
1-1/4 cups half and half
1/2 cup shredded cheddar cheese
Salt & pepper
Melt the butter in a dutch oven and saute the onions until soft, about 5 minutes. Add in the water, potatoes, corn, seasoning and salt & pepper and bring to a boil. Simmer about 10 minutes or until the potatoes are soft. Add in the half and half and shut off the heat. Using an immersion blender, thicken the soup by giving the blender a few whirls in the soup, being careful not to completely emulsify everything 'cause you still want pieces of potato and corn in there. Top with a little of the cheese and serve!
Monday, January 11, 2010
I've had a recipe sitting in my recipe holder forever for these and then the other day my friend Dana posted about eating thai chicken wraps and I decided I wanted one too! So this is what we had for dinner tonight. Very simple and even my 8 year old stepdaughter Emma ate it so I knew it had to be pretty good.
9-12 oz. skinless, boneless chicken breast strips
Salt & pepper
1 carrot, julienned (I used my mandolin slicer)
1 cucumber, cut into strips
3 TBSP all natural creamy peanut butter
1.5 TBSP low sodium soy sauce
1/2 tsp minced garlic
1/2 tsp ground ginger
3 whole wheat wraps
Salt & pepper the chicken and cook until no longer pink. Add in the carrots and cook another two minutes. Don't let the carrots get soft!
In a small pot whisk together the peanut butter, soy sauce, garlic, and ginger and heat. Whisk constantly until creamy and heated through and remove from heat.
Layer a wrap with the chicken and carrots, cucumber and 1-2 tablespoons of sauce. Wrap up and enjoy!
Wednesday, January 6, 2010
Chicken pot pie, oh how delicious you are. Now that I am working from home Wednesdays I can have more time to cook and I can spread it out since my 7 month pregnant body doesn't always like me standing for long. Luckily this one isn't too bad and it's low fat (read: No butter) unlike store bought or restaurant pot pies. The family loved it which makes me happy. This is a remake from last year so click here for the recipe.