Spinach and Shrimp Pasta

This is a variation of my Celebration Pasta - which is a great way to get greens with our pasta. We were looking for a lighter dish and one with a bit less greens. While the more greens - the better from a health standpoint - we had less than we wanted when we started cooking. I love cooking with spinach and made a few tweaks when I only have half as much fresh spinach in the house. So this variation was born. It made five-six portions and reheated wonderfully at work for lunches. I also used a high protein penne - which made the dish a bit better.  This is a great new recipe and hits the spot when we want a pasta dish.

Ingredients (Serves 4-6)

1 box Pasta (14 oz) - I like penne or rigatoni

2 tbsp Olive oil, divided
3 tsp Garlic, chopped (or 3 cloves)

1 small Onion, cut into thin strips
3/4 lbs Shrimp, medium (25-40 count)
1/4 tsp Kosher salt

1/4 tsp Black pepper

1/4 tsp Oregano (dried)

8 oz. Mushrooms, stems removed and caps cut in half

12 Kalamata olives

4-6 pieces Sun-dried tomatoes, cut into thin strips

3/4 cup Vegetable or Chicken broth

4-5 oz Baby spinach
1 bunch Basil, fresh - cut into strips
1 tbsp Parmesan cheese, shredded

Directions

1. Cook pasta as directed.
2. Heat 1 tbsp olive oil over medium high heat in a big pan.  Add the onion and garlic, saute for 2 minutes.
3. Add shrimp, Kosher salt, black pepper and oregano and saute for 4-5 minutes (until they are pink).  Remove from pan and leave covered under foil to keep warm.
4. Add remaining 1 tbsp olive oil. Add mushrooms, kalamata olives and sun-dried tomatoes.  Saute for 3-4 minutes.
5. Add broth and cook for 1 minute.
6. Add spinach and basil. Mix the greens into the heat for 2 minutes until they wilt.
7. Add the shrimp mixture back into the pan.  Add Parmesan cheese and mix for around 1 minute.

Enjoy!

Mini Brie and Apple Quiches

We were getting ready for the Oscars and decided that we needed some fancy appetizers.  I found this great recipe on Eating Well for Mini Brie & Apple Quiches and played with it a bit. I loved the way this turned out and we will definitely make these the next time we are entertaining.  This is the first time I used mini phyllo shells - it was really a nice treat - and super easy.

The fact that the recipe comes from Eating Well give me confidence that it is really not that bad for you.  And it is a nice and unexpected treat that we can serve company when we entertain.  It tasted great, was not a ton of work and much better for you than the frozen ones.  This will be an Oscar night regular!

Ingredients

15 Mini phyllo shells (one 1.9-ounce packages)
1/3 medium apple, peeled and finely diced
1 large egg
1 large egg white
2 tsp Dijon mustard
1/4 tsp Kosher salt
1/4 tsp Black pepper
1/4 tsp Paprika
2 oz Brie (1/4 small wheel), cut into 15 squares

Directions

1. Preheat oven to 350°F.

2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.

3. Whisk egg, egg white, Dijon mustard, Kosher salt, black pepper and paprika in a bowl. Pour small amounts of the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.

4. Bake for around 15 minutes.  The egg should be set, the brie will be melted and the phyllo will start to brown on the edges.  Let cool slightly before serving.

Enjoy!

Salmon Teriyaki with Broccoli Slaw

This is a great new adaption of a recipe that we used the first time in January.  We are trying to do more with bigger vegetable portions and fewer starch.  We also discovered that we love broccoli slaw - it is a great and easy way to get more veggies in a meal.  This recipe is adapted from my recipe for Chicken with Sesame Broccoli Slaw.  And it is a great new dish for salmon - so that is good news.  I love the way that this turned out and will definitely make it again.

Ingredients (Serves 3)

8 tbsp Soy sauce (lower-sodium if available)
3 tbsp Mirin
1 tbsp plus 1 tsp Ginger, minced
1 tbsp plus 1 tsp Garlic, minced
3 tsp Brown sugar
2 tbsp Olive oil, divided
3 (4-ounce) Salmon fillets (skinless - or remove skin)
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
8 oz White mushrooms, sliced
1 Red bell pepper, seeded and sliced thinly
1 Green bell pepper, seeded and sliced thinly
1 (12-oz) bag Broccoli slaw mix
1 tsp Sesame seeds

Directions

1. Combine soy sauce, mirin, ginger, garlic, and brown sugar in a mixing bowl.  Stir with a whisk.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.  Season the salmon with kosher salt and pepper.  Add salmon to pan and pour one tbsp of soy sauce mixture atop each fillet.  Cook 3 minutes.  Flip the fillet, adding another tbsp of soy sauce mixture atop each fillet and cook for an additional 3 minutes.  Remove from pan and place under foil to keep warm.
3. Add remaining 1 tbsp olive oil to the pan.  Add mushrooms and bell peppers to pan; stir-fry 3 minutes. Add broccoli cole slaw to pan; stir-fry 2 minutes. Add remaining soy sauce mixture to the pan and cook for 1-2 minutes.
4. Serve a large portion of vegetables with one salmon fillet. Sprinkle sesame seeds over dish before serving.

Enjoy!

Roasted Vegetables with Tilapia

I continue to play with different tilapia recipes at home and this is a new one that factors in the desire for more veggies and less filler.  It also wanted to make a dish with less fat - and I think I came up with a good mix.  This is a lovely dish with a great taste that we will definitely make again.  The best part might be the way that the broccoli tasted.  We are so used to sauteed or stir-fried broccoli - but this new way to cook it made for a great meal.  I also loved the spice mixture on the fish, which is a nice way to serve it up.  All in all, a great dinner!  The fact that it has less oil in it just makes it a great part of our rotation.

Ingredients (Serves 2):

12 Fingerling potatoes, cut in half
12 Baby-cut carrots, cut in half lengthwise
1 tbsp plus 1 tsp Olive oil, divided
3/4 tsp Kosher salt, divided
3/4 tsp Black pepper, divided
12 Kalamata olives, pitted
2 tsp Garlic, chopped (or cloves)
2 crowns Broccoli, trimmed with small amount of stems
2 skinless Tilapia fillets (about 4 oz each)
1/4 tsp Oregano
1/4 tsp Garlic powder
Add additional oil or olive oil spray if needed

Directions:
1. Heat oven to 400° F.
2. In a mixing bowl, add potatoes, carrots, 1 tablespoons oil, and 1/4 tsp each of kosher salt and black pepper. Stir thoroughly. Arrange in a single layer on a large rimmed baking sheet.  Roast for 15 minutes
3. While the potatoes are cooking, use the same mixing bowl then add olives, garlic, broccoli, 1 tsp olive oil and 1/4 tsp each of kosher salt and black pepper. Mix thoroughly. When the 15 minutes of roasting (above) are complete, add the olive mix to the pan and stir thoroughly.  Cook for 7 additional minutes.
4. In a small bowl, combine oregano, garlic powder, and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Move the vegetables to the outside of the baking sheet.  Place the tilapia fillets in the center. Season the fish with the spice mixture.
5. Continue to roast for around 14 to 16 minutes - the fish will be opaque throughout.

Enjoy!

Healthier Chicken Pot Pie

Ever so often, I make something that I am really happy with.  Truth be told, if it is not good - it does not go on my blog - the recipe will die with me!  And every so often, I make something that I am really, really, really, really happy with.  That applies to this dish!  A winner for sure.

We have been looking to make a healthier chicken pot pie for some time.  Well, it would be hard to make one that is less good for you that we find in restaurants.  But as we are trying to watch our weight - I am very excited that we found something good here.  I adapted this from the Cooking Light recipe for Chicken, Potato, and Leek Pie and converted into two portions at a time.

This was amazing!  I think that we really found something great here!  It tasted great and was not that hard to make - so it wins on both sides.  It is a perfect way to end a cold winter's day.

Ingredients (makes two chicken pot pies - each baked in 18.6 oz stoneware)

1 tbsp Olive oil
1 tbsp Butter
2 cup Red potatoes, cubed into small pieces and skin left on
1 1/2 cup Frozen carrots and peas (or other mixed vegetables)
1 Chicken breast (skinless and boneless), cut into bite-sized pieces
3 tbsp All-purpose flour
1/2 tsp Kosher salt (adjust to taste)
1/2 tsp Thyme, dried
1/4 tsp Savory, dried
1/4 tsp Black pepper (adjust to taste)
1 cup Chicken or Vegetable broth (fat-free, lower-sodium if available)
1/3 (14.1-ounce) package refrigerated pie dough (enough to cover the filling - you can use sparingly)
1 tsp Skim milk
1 large Egg white

Directions

1. Preheat oven to 450°.
2. In a large pan, heat olive oil and butter over medium-high heat.  Add potatoes and frozen carrot & peas to pan; saute 3 minutes, stirring occasionally. Add chicken; saute 3-4 minutes or until lightly browned, stirring occasionally. Stir in flour, Kosher salt, thyme, savory and black pepper; saute 1 minute, stirring frequently.
3. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 1-2 minutes or until it thickens. Spoon mixture into the two stoneware baking dishes.
4. Cut the pie dough in a shape to fit over the filling.  Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. Bake at 450° for 30 minutes. Let stand 10 minutes.

Enjoy!

Spectacular Spectacular Shrimp

This is another variation on my recipe for Celebration Pasta.  Just the other week, we started cooking with broccoli slaw (see Chicken with Sesame Broccoli Slaw) and loved it.  Broccoli slaw is shredded broccoli stalks, carrots and red cabbage - and it is very easy to cook with.  It also can be a noodle substitute - which is why I wanted to cook with it.  So it is great as a noodle-like dish without any of the carbs.  So we ended up with a dish that we can eat pretty much as much as we want.  I loved the way it turned out and will be playing with this more and more.  Just part of the healthier dining we are hoping to turn to this year.

Ingredients (serves 4)

2 tbsp Olive oil
1 tbsp Butter
1 Onion (small), cut into thin strips
3 tsp Garlic, chopped (or 3 cloves)
1 lbs Shrimp, peeled and deveined
8-10 Grape tomatoes, halved (4 oz)
4-6 pieces of Sun-dried tomatoes - cut into thin strips
5-7 Basil leaves, thinly sliced (about a half bunch)
10-12 Kalamata olives, sliced in half
8 oz Mushrooms, stems removed and cut in half
1/4 tsp Kosher salt
1/4 tsp Black pepper
pinch of Red pepper (to taste)
12 oz Broccoli slaw
1 tbsp Lemon juice
5 oz Baby spinach

Directions

1. Heat olive oil and butter in a large non-stick skillet over medium-high heat.  Add onion and garlic to the pan and saute for 4-5 minutes.
2. Add the shrimp, grape tomatoes, sun-dried tomatoes, basil, olives, mushrooms, Kosher salt,  black pepper and red pepper (if using) to the pan.  Saute for 4 minutes.
3. Add broccoli slaw and mix thoroughly.  Saute for 2 minutes.
4. Add lemon juice and spinach to the pan.  Sir frequently for around 2 minutes, until spinach is wilted.  

Enjoy!

Shrimp and Spinach with Pasta

This is a modest variation on my recipe for Celebration Pasta.  I wanted to create something that was a bit different, but still had the wilted spinach in the dish.  I tweaked the recipe and loved the way it came out.  You can be flexible with the amount of pasta that you serve with it - we ended up with more noodles than we wanted.  So you can be flexible with how much pasta to make.

Ingredients (serves 4-5)
9-13 oz Thin spaghetti or other pasta
2 tbsp Olive oil
1 tbsp Butter
1 Onion (small), cut into thin strips
3 tsp Garlic, chopped (or 3 cloves)
1 lbs Shrimp, peeled and deveined
8-10 Grape tomatoes, halved
4-6 pieces of Sun-dried tomatoes - cut into thin strips
5-7 basil leaves, thinly sliced (about a half bunch)
1/4 tsp Kosher salt
1/4 tsp Black pepper
1 tbsp Lemon juice
5 oz Baby spinach

Directions

1. Cook pasta according to the directions on the package; set aside.
2. Heat olive oil and butter in a large non-stick skillet over medium-high heat.  Add onion and garlic to the pan and saute for 3-4 minutes.
3. Add the shrimp, grape tomatoes, sun-dried tomatoes, basil, Kosher salt and black pepper to the pan.  Saute for 5-6 minutes.  .
4. Add lemon juice and spinach to the pan.  Sir frequently for around 2 minutes, until spinach is wilted.  
5. Serve over pasta & enjoy!