Stuffed Acorn Squash

This recipe came from a Meatout Mondays email. (www.meatoutmondays.org) It was perfect timing because we just got 2 acorn squashes in our Bountiful Basket on Saturday morning! I'll leave the recipe as posted because I am going to use their nutritional information. The only change I really made is that their "medium acorn squash" must have been bigger than mine because we had a lot of leftover filling. (Not a bad thing!!) I also recommend saving the seeds to roast with a little olive oil and salt at 275 for 15 minutes! Yum!

Ingredients:

1 medium acorn squash
1 cup vegan chick'n broth or vegetable broth
½ cup uncooked quinoa
1 tablespoon olive oil
3 cloves garlic, finely chopped
½ medium onion, chopped
2 carrots, chopped
½ large bell pepper (preferably red), chopped
1 cup cooked garbanzo beans
1 cup fresh spinach
¼ cup raisins
2 ¼ teaspoons cumin
½ teaspoon salt
2 tablespoons vegan butter
2 tablespoons brown sugar

Directions:

1. Preheat oven to 400°F.

2. Cut squash in half, remove pulp, place squash face down on a large baking sheet and bake for 20-30 minutes or until done. Squash should be tender all the way through.

3. In the meantime, in a medium saucepan, add the broth and quinoa, bring to a boil and then reduce heat to simmer and cover. Continue cooking for about 15 minutes.

4. In a large skillet over medium heat, heat olive oil. Add garlic, onions, carrot and bell peppers. Sauté for about 5 minutes until the carrots are tender, stirring occasionally.

5. Add garbanzo beans, raisins, spinach, cumin and salt to the mix and continue cooking for a few minutes.

6. Add the quinoa to the skillet, stir well and remove from heat.

7. Once the squash is done cooking, remove from oven. Evenly spread the butter over the entire inner squash and sprinkle with the brown sugar. You can break the squash up a bit with a fork so that the butter and sugar are spread more evenly throughout.

8. Stuff each half of the squash with half of the quinoa stuffing mixture and serve.

Ratings:

Kristen: 4

    Dave: 4

Nutritional Information:

Serving = 1/4 squash stuffed. Makes 4 servings.
Amount Per Serving
Calories 367	From fat 102
	% Daily Value*
Total Fat 11.3g	17%
Saturated Fat 2.1g	10.5%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 590mg	24%
Total Carbohydrate 64g	21%
Dietary Fiber 7.7g	31%
Sugars 19.7g
Protein 8.1g
Vitamin A 98.7%	Vitamin C 68.8%
Calcium 9.2%	Iron 23.9%
* % Values are based on a 2,000 calorie diet

Rigatoni with Roasted Asparagus, Toasted Walnuts and Balsamic Butter

I changed the original recipe ever so slightly.

Ingredients:
1 lb asparagus
1 T olive oil
salt & pepper
1/2 c plus 2 T balsamic vinegar
1/2 tsp brown sugar (or white sugar + molasses)
1 lb pasta, whatever shape you like. I used rigatoni
1/4 lb butter/margarine (I used Blue Bonnet)
1/3 c shredded mozzarella cheese
1/3 c walnuts, toasted in microwave

Directions:
1. Preheat the oven to 400. Snap the ends off the asparagus and cut the remaining spears into 1" pieces. Put the asparagus on a baking sheet and toss with olive oil and 1/4 tsp each of salt and pepper. Roast until tender, 10 minutes.
2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 T remain. Stir in the brown sugar and 1/4 tsp pepper. Remove from heat.
3. Cook the pasta according to package directions. Drain; toss with butter, vinegar, asparagus, cheese, and walnuts. Sprinkle with salt to taste.
Makes 6 servings.

Nutritional Information:
Calories: 477
Fat: 19.5g
Saturated: 3.5g
Cholesterol: 3.5mg
Carbs: 63g
Fiber: 4.5g
Sugar: 6.5g
Protein: 13.5g

Ratings:
Kristen: 4
Dave: 4

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

Original recipe

Ingredients:
8 oz chicken tenderloins
1 egg (only need about half)
1/2 T parsley
1 tsp plus 1 T Dijon mustard
1/4 c panko breadcrumbs
1 T grapeseed oil
1/2 c fat free reduced sodium chicken broth
1-1/2 T maple syrup
1 T plus 1 tsp spicy brown mustard
1/2 T butter

Directions:
In a bowl, mix together the egg, 1 tsp dijon mustard, and parsley. In another bowl, pour the breadcrumbs.
Heat oil in a saucepan or skillet to medium high heat. Dredge the chicken in the egg mixture, then coat in breadcrumbs and place in skillet; cook about four minutes per side until browned and cooked through.

Meanwhile, whisk together the chicken broth, syrup, remaining T of dijon mustard, and 1T plus 1 tsp spicy brown mustard. Remove cooked chicken from pan to a plate. Heat the broth mixture to a boil over medium heat until reduced, 3-4 minutes. Stir in butter until melted. Serve over chicken.

Nutritional Information:
(Note: From Website,(which calls this 2 servings)- mine would be lower since I used chicken tenderloins, margarine, fat free chicken broth, half the amount of breadcrumbs, and not real syrup)
Calories: 390
Fat: 15.5g
Saturated: 4.5g
Carbs: 21g
Fiber: 0.5g
Protein: 39.5g

Ratings:
Dave: 4

Didn't take a picture... imagine chicken with a brown sauce... GO!

Vegetable Sesame Noodles

I made a variation of this tonight. It is really good! You can use whatever vegetables you have... it's a great way to use them up!!

Ingredients:
6 oz. whole wheat pasta
1 c. frozen shelled edamame
1/4 c lite (low sodium) soy sauce
1 T oil (I used grapeseed)
1 T sesame seed oil
1 T seasoned rice vinegar
1 tsp Sriracha sauce
4 c chopped veggies, such as
------2 c radishes
------1/2 c each celery, green beans, red bell peppers and broccoli

Directions:
Cook pasta according to package directions. (Chop your veggies in the meantime.) Put frozen edamame in a colander and drain the pasta over the edamame. (I was skeptical of this un-freezing the edamame but it totally worked!)
Whisk together the liquids. Add pasta, edamame and other veggies. Mix with your hands.
You can sprinkle with sesame seeds if you want but I was hungry and forgot!!
Makes 8 cups.

Nutritional Information: (2 cups)
Calories: 300
Fat: 9g
Saturated fat: 0.8g
Carbs: 42g
Fiber: 3.5g
Protein: 12g

Tomato-Basil Parmesan Soup

Original recipe is here

Ingredients:
14.5 oz can diced tomatoes (basil, garlic & oregano), with juice
3/4 c diced celery
1/2 c diced carrots
onion powder to taste
1/2 tsp oregano
1/2 T basil
2 c vegetable broth
1/4 c flour
1/4 c butter (Blue Bonnet light)
1/2 c Parmesan cheese
1 c milk, warmed in microwave
salt & pepper, to taste

Directions:
Place tomatoes, celery, carrots, onion powder, oregano, basil and broth in crock pot. Cook on low 5-7 hours on low. (Or you know, on high for shorter, or whatever.)
About a half hour before serving, melt butter on low and stir in flour. I actually pureed my soup in a food processor at this point because I don't enjoy the tomato chunks. Mix 1/2 c soup into the flour/butter mixture. Then mix in another 1-1/2c. Transfer back to the crock pot. Stir in milk and cheese and season to taste (I added salt, pepper, and garlic powder.)
Cook for another 30 min on low and enjoy!

Nutritional Information: (Let's call it 4 servings for nutritional purposes, but I didn't measure how much it made LOL)

Calories: 182
Fat: 9g
Saturated: 3.5g
Carbs: 15g
Fiber: 2g
Protein: 8g

Ratings:
Kristen: 4.5
Dave: Not home from work yet :-P

Broccoli Cheese Soup

I got this recipe from The Girl Who Ate Everything. I think she credits someone else with it as well. Here's my version. It is hands down the best soup I have ever made. Perhaps even the best soup I have ever eaten. Really. It's that good.


Ingredients:
1-3/4 c vegetable broth
1/3 c all-purpose flour
4 T butter
1/2 tsp pepper
1/2 tsp salt
2 c milk
1-1/2 c shredded cheddar cheese, preferably sharp or extra sharp
1/2 c shredded Swiss cheese
1 bunch of broccoli, chopped


Directions:
In the microwave, heat milk and veggie broth (I think I heated mine about 2 min each.) Also cook the broccoli in a glass bowl covered with saran wrap for 3-4 min.
Meanwhile, melt butter in a pot and then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, and then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed broth and continue to stir until well blended.
Add cheeses and stir until completely melted. Stir in cooked broccoli.
Makes about 6 cups.

Nutritional Information:
I don't want to know.

Ratings:
Kristen: 5!!!! 6!!!!
Dave: 4

Tortellini and Garden Vegetable Bake

Orignal recipe found here. I changed it just a bit to make it vegetarian and take out the yucky tomatoes.

Ingredients:

18 oz refrigerated cheese tortellini

1 medium carrot, thinly sliced

1-1/2 c sugar snap peas, halved crosswise
1 T butter
1 c sliced fresh mushrooms
1/3 c vegetable broth
1-1/2 tsp dried oregano
2 tsp all-purpose flour
3/4 tsp garlic salt
1/2 tsp pepper
1 c milk
8 oz 1/3 less fat cream cheese, cubed
1 T lemon juice

1 green pepper, chopped

Directions:

1. Cook tortellini according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2. Meanwhile, heat butter in a 12" skillet. Add mushrooms and cook about 5 minutes. Remove from skillet.

3. Shake together veggie broth, oregano, flour, garlic salt, and pepper in a sealed container until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture and green pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir.

If desired, top with parmesan cheese.

The recipe says it makes 12 servings but I sure don't think we got that many out of it!

• Make Ahead Tip: Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.

Nutritional Info: (Not my calculation-- from website based on 12 svgs with chicken) 

Calories: 247

Fat: 12g

Saturated: 5g

Carbs: 17g

Fiber: 1g

Protein: 15g

Ratings:

Kristen: 3

Dave: 3

Yeah, we thought this one was just okay. Didn't take a picture.

Calzone

I made a calzone for dinner tonight. I'm only blogging it because it's pretty. :) It's just a store-bought Pillsbury pizza crust with filling. You can put whatever you want inside! I used pizza sauce, mozzarella, and green pepper, plus pepperoni in Dave's half. I got the idea to make it pretty here (found on pinterest).

Veggie Lasagna

My friend Michelle made this when Dave and I had dinner with her and Jeff before we moved to Arizona. It was DELICIOUS so I asked her for the recipe. :)

Ingredients:
9 lasagna noodles
10 oz frozen spinach
10 oz frozen broccoli
10 oz shredded carrots
8 oz mushrooms, cleaned and chopped
Cooking spray
30 oz low fat ricotta cheese
8 oz sliced provolone cheese
1/2 c milk (1%)
2 c part skim mozzarella cheese
pepper, onion powder, italian seasoning, oregano, garlic powder

Directions:
Boil noodles according to package directions.
Meanwhile, thaw spinach in microwave, drain, and put in bowl. Thaw the broccoli in the microwave and add to the bowl. Heat the carrots in some water in the microwave, drain, and add to bowl.
Saute mushrooms in cooking oil, sprinkle with pepper. Drain, add to bowl.
Add the ricotta cheese and 1c of the mozzarella to the bowl. Mix in milk. Season as you wish. I used pepper, onion powder, italian seasoning, oregano and garlic powder. Mix well.
Spray a casserole dish with cooking spray and lay 3 lasagna noodles along the bottom. Spread half of the cheese/veggie mixture on top, and top with 3 slices of cheese. Layer 3 more noodles on top, the other half of the cheese/veggie mixture, and 2 slices of mozzarella. (I suppose ideally your package of provolone would have 9 slices of cheese in it, but mine didn't.) Layer the last 3 noodles on top of this and top with the remaining 3 slices of provolone and 1 c of mozzarella.
Bake at 400 for about 30 minutes or until the cheese on top is bubbly.
Makes 12 servings.

Nutritional Information:

Calories: 271

Fat: 11g

Saturated: 6.5g 

Carbs: 24.5g

Fiber: 3g

Protein: 19g

Ratings:

Kristen: 5

Dave: 4

(PS I don't know what happened to this picture but I'm sick of messing with it!!)

Slow Cooker Cheesy Potato Soup

Hm, I made a veggie lasagne a while back that I didn't post. I don't know where the recipe is now! If I can find it, I'll post it. I had found it online.

Anyway, right now I am making this in the crock pot! It'll be ready before too long and then I'll take a picture and we'll rate it! The original recipe is here. I made just a few slight changes/additions.

Ingredients:

32 oz. potatoes, diced
1/2 c celery, diced
1 carrot, sliced
1 garlic clove, minced
onion powder, to taste
32 oz. no-chicken broth
1 c water
1 c milk
3 T all-purpose flour
8 oz (2 c) shredded cheddar cheese
1/4 c bacon bits, if desired

Directions:
1. Combine potatoes, celery, and carrot in crock pot. Sprinkle with onion powder. Pour in the water and broth. Cook on low for 5 hours.
2. Stir flour into milk. Add to crock pot. Change to high and cook 20-30 minutes, until thickened.
3. Stir in cheese until melted. Garnish individual bowls with bacon bits. Enjoy!*
Makes 6 servings.

Nutritonal Information:
Calories: 300
Fat: 12.5g
Saturated Fat: 7g
Carbs: 35g
Fiber: 2.5g
Protein: 14.5g

Ratings:
Kristen: 4
Dave: 4

*We seasoned with salt & pepper. Next time I make this, I'm going to replace the water with beer. And maybe throw in some broccoli.

Spinach Spaghetti with Walnut-Arugula Pesto

Wanted to try a new arugula recipe. Here it is!

Ingredients:
2 garlic cloves
3 oz walnut pieces (about 3/4 c), toasted and cooled
4 oz arugula
1/2 tsp coarse sea salt
1 oz Parma! Vegan Parmesan
1 lb spinach spaghetti (like Hodgson Mills)
1 T grapeseed oil
Freshly ground pepper

Directions:
1. In a food processor, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and parmesan cheese, and set aside.

2. Bring a large pot of water to a boil. Add spaghetti, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

Makes 8 servings.

Nutritional Information:

Calories: 304

Fat: 10g

Saturated: 1g

Carbs: 43.5g

Fiber: 7g

Protein: 11g

Ratings:

Kristen: 3

Dave: 2

Baked Tilapia with Lots of Spice

I found this recipe via www.supercook.com. It is a website where you can enter all the ingredients that you have on hand and it will generate recipes that you can make. You can make a profile so that it will save your ingredients, so that way you can just add and delete things as your "inventory" changes. It is super handy!!

I adjusted this recipe for just one person, altered some of the amounts slightly because of fractions, and my tilapia was 4.7 oz (instead of 4). Feel free to refer to the original recipe.

Ingredients:
4.7 oz tilapia
1/8 tsp EACH:
-paprika
-onion powder
-dry mustard
-garlic salt
-black pepper
-cumin
-basil
-italian seasoning
1/8 c italian bread crumbs
1 T sliced green onion
1 tsp dried parsley flakes
1 tsp grape seed oil

Directions:
1. Preheat the oven to 450F. Place the tilapia in a small baking dish sprayed with non-stick spray.
2. In a small bowl, combine the spices (from the paprika to the italian seasoning). Sprinkle 1 tsp of the spice mix over the tilapia.
3. To the remaining spice mix, add the bread crumbs, parsley, and green onion. Add the oil and mix together.
4. Cover the tilapia with the bread crumb mixture.
5. Bake for 12-14 minutes, until flaky.
Makes 1 serving.

Nutritional Information:
Calories: 236
Fat: 8g
Saturated: 1.5g
Carbs: 13g
Fiber: 1.5g
Protein: 28.5g

Rating:
Dave: 4

Sesame Noodles with Broccoli and Peppers

I changed the original recipe a little bit, especially to pare down the serving size. Dear Martha Stewart, a serving size of pasta is 2 oz!!

Ingredients:
4 oz spaghetti
1 stalk of broccoli, chopped into florets, stalk peeled and chopped (Mine was 5-1/3 oz)
1 red bell pepper, ribs and seeds removed, cut into thin slices (Mine was 4-1/3 oz)
2 T creamy peanut butter
1/2 T sugar
1 T + 1 tsp seasoned rice vinegar
1 T + 1 tsp low sodium soy sauce
1 tsp sesame oil
1 garlic clove, minced
1/4 tsp red pepper flakes

Directions:
1. In a large pot of boiling water, cook spaghetti 3 minutes less than al dente. Add broccoli and bell peppers. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. (I didn't need any.) Serve at room temperature or chilled.
Makes 2 servings.

Nutritional Information:
Calories: 405
Fat: 11.5g
Saturated: 2g
Carbs: 59.5g
Fiber: 6.5g
Protein: 15g

Ratings:
Kristen: 4

Sausage-Stuffed Peppers

Stay tuned for next week when I make stuffed peppers with lentils!

Ingredients:
1 medium red bell pepper
1/2 c white rice, uncooked
1Original Field Roast Grain Meat Co. Italian Sausage
3/4 c tomato puree
Seasonings:
parsley
Italian seasoning
onion powder
garlic powder
black pepper

Directions:
Preheat oven to 450F.
Cook rice. Meanwhile, crumble sausage and brown in a skillet. Add tomato puree and season to taste. Stir in rice.
Cut the top off the pepper and remove ribs and seeds. Cut in half lengthwise. Place on foil-lined cookie sheet and stuff with rice mixture.
Bake for 20 minutes, covered. Uncover and bake an additional 5 minutes.
Makes 2 servings.

Nutritional Information:
Calories: 253
Fat: 5g
Saturated: 0.5g
Carbs: 35g
Fiber: 5g
Protein: 17g

Ratings:
Kristen: 4
Dave: 3.5

Sweet Potato Risotto

Original Recipe

Ingredients:
1 T EVOO
1 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 sweet potato (about 1/2 lb), peeled and cut into 1/4" pieces
1 clove garlic, chopped
1/2 c arborio rice
1/2 c white wine
1/4 c grated parmesan (I omitted this... see note)
1/3 tsp dried oregano (or 1 tsp fresh)

Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion powder, salt, and pepper.
2. Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
3. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
4. Measure 1-3/4 c of water. Add 1/2 c at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
5. Stir in the parmesan* and oregano. [NOTE: It is pretty boring without the parmesan. When I ate the leftovers, I mixed in 1/2 T of Parma vegan parmesan (made of walnuts and nutritional yeast). That was tasty!]
Makes 4 servings (1/2 cup each).

Nutritional Information: (w/o parm)
Calories: 177
Fat: 3.5 g
Saturated: 0.5 g
Carbs: 30.5 g
Fiber: 2g
Protein: 2.5g

Rating:
Kristen: 3 (Good with a glass of white wine!)

Pretzel Dog Bites

My friend Lori introduced me to a great vegan recipe blog, Vegan Dad. I got this recipe there. Below is the recipe for only 2 hot dogs, or 1/4 of the full recipe.

Ingredients:
2 vegan hot dogs (I like Smart Dogs)
3/8 c lukewarm water
1/4 tsp active dry yeast
1/2 T brown sugar
1/4 tsp salt
1/4 c bread flour
3/4 c all-purpose flour
1/2 c warm water
1/2 T baking soda

Directions:
1. Sprinkle yeast on 3/8 c lukewarm water in mixing bowl and stir to dissolve. Add sugar and salt, and stir to dissolve. Add flour and knead dough until smooth and elastic. Let rise, covered, for at least 1/2 hour.

2. Preheat oven to 425 degrees. Dissolve baking soda into 1/2 c warm water in a large bowl.

3. Cut veggie dogs into 4 pieces each.

4. Remove dough from bowl. Cut off a small piece of dough and flatten by hand into a 4" x 2" rectangle (approx.). Place piece of veggie dog on smaller end, roll, and seal ends. Dip in baking soda-water mixture [um, I mixed this together and then completely forgot to use it... oops], and place on a baking sheet. Repeat until all hot dog pieces are wrapped.

5. Bake for 8-10 mins, until golden.

Makes 2 servings.

Nutritional Information:

Calories: 259

Fat: 0g

Carbs: 51g

Fiber: 1g

Protein: 14g

Rating:

Kristen: 4 Yummmmmmmmy!!!

Veggie Kabobs with Roasted Fennel

I got the recipe for the roasted fennel here. I got the idea to make kabobs on a different website, and also read that it goes well with pork, so I put pork on Dave's kabobs too.

Ingredients:
1 small fennel bulb
1 T olive oil
1 T balsamic vinegar
Assorted veggies cut into 1" chunks
I used:
6.5 oz zucchini
3 oz sweet bell peppers
2 oz white mushrooms

Directions:
Remove stalks from fennel bulb and discard. Slice the fennel bulb or cut it into chunks. Toss with the olive oil and vinegar. Lay out on a baking sheet lined with aluminum foil and bake at 400F for 15-20 minutes or until fennel becomes to caramelize.
Meanwhile, grill the remaining vegetables. (I used the George Foreman- gotta love it!)
Thread all veggies onto skewers.
Makes 4 skewers. (2 servings)
Serve over rice if desired.

Nutritional Information:
Calories: 122
Fat: 7g
Saturated: 1g
Carbs: 15g
Fiber: 6g
Protein: 3g

Ratings:
Kristen: 3.5
Dave: 3.5

Autumn Harvest Soup

The original recipe says it makes 5 servings. I made half of the recipe, as follows. This half recipe made between 7-8 cups of soup! I'm going to have to disagree and say this made much more than 2.5 servings!!

Ingredients:
1/2 T olive oil
1/4 tsp basil
1/4 tsp thyme
1/2 tsp onion powder
2 garlic cloves, minced
1 carrot, sliced (56g)
1 celery stalk, sliced (58g)
8 oz diced tomatoes (I used Hunt's No Salt Added Basil, Garlic, and Oregano)
2 c vegetable broth
1 small sweet potato, peeled and diced (5.2 oz)
2 small white potatoes, diced (5 oz)
2 c water
4 oz kale, stemmed and torn
4 oz green beans
15-oz can great northern beans, drained and rinsed

Directions:
In a soup pot, heat the olive oil over medium-high heat. Add the onion powder, basil, thyme, garlic, carrots and celery. Cook, stirring occasionally, about 7 minutes or until vegetables are soft.
Add the tomatoes, vegetable broth and sweet and white potatoes and the 2 cups of water; bring to a boil. Reduce heat and simmer 15 minutes. Stir in the kale, green beans and white beans and simmer another 15 minutes.
Makes 5 servings (1.5 c each).

 Nutritional Information:
Per 1.5 cup:
Calories: 166
Fat: 1.5g
Saturated: 0g
Carbs: 30.5g
Fiber: 8g
Protein: 7.5g

Ratings:
Kristen: 3
Dave: 3

Lemony Pasta with Zucchini and Pine Nuts

Here's the original recipe. I just omitted the chicken for mine.

Ingredients:
4 oz pasta, shape of your choice
1/2 T olive oil
1 zucchini, halved lengthwise, sliced into 1/2" thick pieces
onion powder
2 T pine nuts
1-1/2 T lemon juice
Sprinkle of red pepper flakes


Directions:
Prepare pasta according to package directions.
Heat oil in a small skillet. Add zucchini, onion powder, pine nuts, and red pepper flakes and saute until zucchini is nicely browned (about 5 min).

Reduce heat and add lemon juice.
Serve over pasta.

Makes 2 servings.

Nutritional Information:
Calories: 309
Fat: 10.5g
Saturated: 1g
Carbs: 45g
Fiber: 3g
Protein: 8.5g

Ratings:
Kristen: 4
Dave: 4

Ginger Mushroom Chicken/Tofu

Got this recipe from a Light & Tasty magazine. It can also be found online. Now, if you are a normal person, and don't constantly forget to make the rice for a recipe, you could eat this over rice. If you're me, you realize at the last minute that you didn't make the rice, then stub your toe really hard (unrelated, but ever more frustrating), and decide to eat it without rice. *shrug* Take your pick. This makes 4 servings. I only made 2.

Ingredients:
1 c fresh snow peas
2 tsp cornstarch
1/2 tsp salt
1/8 tsp pepper
3/4 c milk (unsweetened silk)
1 lb chicken or 4 svg extra firm tofu
3 tsp grapeseed oil
1/2 lb sliced baby portobello mushrooms
1/2 tsp ground ginger

Directions:
Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside.
In a small bowl, combine the cornstarch, salt, pepper and milk until smooth; set aside.
In a large non-stick skillet or wok (I just used the same saucepan I boiled the peas in), stir-fry chicken/tofu in 1 tsp hot oil. Remove and keep warm.
In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 min. Add peas, stir-fry for 2 min longer.
Stir cornstarch mixture and stir into mushroom mixture.
Return chicken/tofu to pan. Bring to a boil; cool and stir for 2 min or until thickened.
Makes 4 servings.

Nutritional Information:
Tofu (no rice):                    Chicken (no rice):
Calories: 153                     Calories: 163
Fat: 8g                               Fat: 4.5g
Saturated: 0.5g                  Saturated: 0.5g
Carbs: 7.5g                       Carbs: 5.5g
Fiber: 2.5g                        Fiber: 1.5g
Protein: 12g                      Protein: 26g

Ratings:
Kristen: 3
Dave: 3