Tag Archives: dinner

Prosciutto and Asparagus Alfredo Pasta

29 Apr

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This dish made me feel like I was in Rome again! Oh how I wish I was, especially with all of the exciting events happening there this past weekend. But alas, I’m at home nesting like crazy and waiting for our baby to arrive any day now (can’t wait!) so I’ll take a little taste of Italy however I can manage. Also, due to the midwife’s orders, I’m supposed to currently limit my carb intake to one serving a day, so have to make it good!

This is a filling but not super heavy dish that’s perfect for spring. I’ve been on an asparagus kick lately and thought it would be a good match with the prosciutto. I’m not a big fan of salty foods, but the slight saltiness of the prosciutto paired beautifully with the creamy richness of the alfredo sauce. Of course you can make your own sauce, but this time around I decided to use a jar of store bought sauce to save some time and energy.

Enjoy!

Prosciutto and Asparagus Alfredo Pasta

Ingredients:
3 oz sliced prosciutto, roughly chopped
1 lb fresh asparagus, ends trimmed off, cut into 1 inch pieces
2 cloves garlic, minced
1 lb pasta (I used whole wheat rotini)
2 cups alfredo sauce (I used a 15 oz jar of store bought)
Salt
Black pepper
Grated parmesan

Yield: 6-8 servings

Directions:
Heat some olive oil in a large frying pan and add the asparagus. Cook for about 7 minutes or until tender. Add the garlic and prosciutto and cook for another 2 minutes or so, stirring occasionally. Set aside.

Cook the pasta according to the package. Drain and return the pasta to the pan you cooked it in. Add the alfredo sauce and the asparagus/prosciutto mixture and stir everything together until fully incorporated. Season with a little salt and pepper before serving and sprinkle some grated parmesan on top for garnish. Eat while hot and enjoy!

Source: Adapted from Tide and Thyme

Spicy Sausage Pasta

15 Mar

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This week, I was craving some sort of a zesty pasta dish with sausage. After a few searches, I ran across this recipe and knew they were the flavors I was looking for. The smoky turkey sausage with the tomatoes, green chiles, pepper jack cheese, and creamy sauce made for a delicious dinner. And the pasta of course hit the spot – I’ve never met a carb I didn’t like! It was exactly what this pregnant lady was wanting.

What’s even better is, if you have an oven safe pan, you can make the whole meal in one dish! Gotta love less dishes to do after a great simple meal. Also, the original recipe has Weight Watchers info and tips to make this a lower calorie meal. (see the link below) Enjoy!

Spicy Sausage Pasta

Ingredients:
1 tsp extra virgin olive oil
1/2 of an onion, chopped
13 oz smoked turkey sausage, sliced
2 cloves garlic, minced
2 1/4 cups chicken broth
10 oz can Ro-Tel tomatoes & green chiles
1/2 cup half and half
1/2 tsp salt
1/2 tsp black pepper
10-12 oz uncooked bowtie pasta
4 oz pepper jack cheese, shredded
2 medium green onions, diced

Yield: 6 servings

Directions:
In a large skillet or sauté pan (oven-safe if you have it), add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender. Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.

Add the broth, Ro-Tel, half and half, salt, and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.

Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven. Remove the pan from the heat and mix in half of the shredded cheese. If your skillet is oven-safe, you may continue to use it in the following steps. If it isn’t or you aren’t sure, transfer the pasta into a baking dish. (either a 7×11 or 9×13 dish would work)

Sprinkle the remaining shredded cheese over the top of the pasta. Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!). Remove from oven and sprinkle the green onions on top. Serve while hot and enjoy!

Source: Slightly adapted from Emily Bites

Baked Southwestern Egg Rolls

27 Jan

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My love for Southwestern style egg rolls started a few years ago when our restaurant at work had them on the menu. It didn’t take long for me to get hooked on that crunchy exterior filled with spicy goodness, dipped in a zesty sauce.

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Sadly we don’t serve those egg rolls anymore, so I just decided to make my own version! The main difference is that these are baked rather than fried. You don’t get quite the same texture on the outside, but they’re still plenty crispy. One nice thing is that you can customize these with whatever flavors and ingredients you prefer or have on hand. You could sub beef for the chicken or load on the veggies and go totally vegetarian. Or if you’re a spicy natured person, add some peppers and extra spices to kick it up a notch.

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Feel free to eat these plain, but I definitely suggest dipping them in something. You could stick with a simple salsa or guacamole or go with a zesty creamy choice like a salsa/sour cream combo or some salsa/ranch dressing mixed together. Just some food for thought – enjoy!!

Baked Southwestern Egg Rolls

Ingredients:
1/2 bag frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
2 chicken breasts, cooked and shredded
1 1/2 cup shredded Mexican cheese blend
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne red pepper
1 package egg roll wrappers
Water for sealing edges

Yield: 1 dozen

Directions:
Preheat oven to 400 degrees F. Prepare a baking sheet with silicone liner or spray with non-stick spray.

Combine all of the ingredients (except the wrappers of course!) into a large bowl and mix until fully combined. Lay out an egg roll wrapper in a diamond shape and put about 1/4 cup of the filling in the center. Have a small bowl with water nearby and use a brush to line the edges with water to make them stick.

To roll the egg rolls: fold the bottom up to cover the filling, fold the sides in tightly, then roll it up tightly and press the edges to seal. (or see the package for instructions!) Lay the folded egg rolls on the baking sheet, seam side down, and spray/brush the tops with a little olive oil.

Put them in the oven and bake for about 15 minutes, or until they’re light brown. Serve while warm with salsa, sour cream, guacamole, or whatever your heart desires. Enjoy!

Source: Adapted from Nutritious Eats

Creamy Italian Tomato Soup

13 Jan

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I’ve had a hankering for a new soup lately and found this yummy recipe that totally fit the bill. The base is a simple creamy tomato soup but then some Italian twists are thrown in. The cheese tortellini makes this soup extra hearty and filling and the sun dried tomatoes add some great color and flavor. The addition of Italian sausage really beefs the whole thing up but is optional – I used a mild sausage, but a spicy or sweet sausage would be delicious too!

Sprinkle on a little parmesan when you serve and this will keep you extra warm and full on a cold winter day!

Creamy Italian Tomato Soup

Ingredients:
2 large cloves of garlic, minced
2 Tbsp olive oil
2 cans of condensed tomato soup (10 3/4 oz cans)
1/4 cup sun dried tomatoes, chopped
2 cups half-and-half
2 cups chicken stock
1 tsp onion powder
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb ground mild Italian sausage
9 oz package of frozen or fresh cheese tortellini
Shredded parmesan, for garnish

Yield: 4-6 servings

Directions:
Heat a large stock pot over medium heat and sauté the garlic in olive oil until golden brown. Add the tomato soup, sun dried tomatoes, half and half, chicken stock, and spices. Bring to a simmer.

Meanwhile, cook the Italian sausage, drain the grease, and add the sausage to the soup.

Once simmering, add the tortellini to the soup and cook then according to the package directions. (or you can cook them separately and add them when done) When tortellini is cooked, ladle the soup into bowls and sprinkle a little parmesan on top. Enjoy!

Source: Adapted from Mrs. Schwartz Kitchen

Ham and Lentil Soup

8 Dec

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I’ve been iced in for a few days and have been loving this extra hibernation time! And lucky for me, I’d planned tasty soups and comfort foods (accidentally) for these freezing winter days. One recipe was this delicious ham and lentil soup. It’s hearty and full of healthy ingredients that will keep you full and warm. I couldn’t figure out what this soup reminded me of, but when eating some leftovers yesterday, I realized they taste A LOT like my mom’s famous New Years black eyed peas. Yum!

I hope that all of you are safe and warm wherever you are. Luckily it’s finally just above freezing right now so the ice is melting a tiny bit. Just in time to freeze again tonight! I think I’ll be out by Tuesday, but in the meantime, I’m savoring this soup and the extra cozy time indoors.

Ham and Lentil Soup

Ingredients:
1 Tbsp olive oil
1 onion, chopped
1 carrot, chopped)
2 stalks celery, chopped
2 cloves garlic, chopped
4 cups chicken or vegetable broth/stock
1 cup lentils
2 cups ham, diced
1 tsp oregano
1 bay leaf
1 tsp thyme
Salt and pepper to taste
1 package frozen spinach, thawed

Yield: 4-6 servings

Directions:
Heat the oil in a large sauce pan. Add the onion, carrot, and celery and saute until tender, about 10-15 minutes. Add the garlic and saute until fragrant, a few minutes.

Add the stock, lentils, ham, oregano, bay leaf, and thyme and simmer, covered, on low heat for an hour.

When ready to serve, remove from heat and stir in the spinach. Serve while hot and enjoy!

Source: Closet Cooking

Baked Potato Soup

25 Nov

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Brrr, this cold Texas weather has gotten me making lots of soups and comfort food. I’ve been a big fan of baked potato soup but have never tried making it till now. I found this crock pot recipe that was SO simple and perfect for those days when you’re on the run but need a quick and delicious dinner that you can finish in a snap when you get home.

After the potatoes cook for hours, you only have to add the cream cheese and blend the soup a bit to get the finished product. It’s best to leave a little bit of chunkiness to the soup, and just a reminder that if you use a standard blender instead of an immersion blender, to be very very careful and hold that lid on tight!

Also, this is half of the original recipe, so if you’re cooking for a crowd or want lots of leftovers, simply double it or refer to the source below. Sadly my crockpot isn’t big enough to hold 5 pounds of potatoes and right now I’m only feeding two adults and a hungry little baby on the way!

Baked Potato Soup

Ingredients:
2.5 lbs russet potatoes, washed but NOT peeled, diced into 1/2 inch(ish) cubes
1/2 yellow onion, diced
5 cloves of garlic, minced
32 ounces (4 cups) chicken or vegetable stock or broth
8 oz cream cheese, softened
1/2 Tbsp seasoned salt
Additional salt and pepper to taste
Optional garnishes: crumbled bacon, shredded cheese, chives, etc

Yield: 5-6 servings

Directions:
Add potatoes, onion, garlic, seasonings, and stock/broth to your slow cooker. Cook on high for 6 hours or low for 10 hours.

Before serving, add the softened cream cheese and puree the soup with an immersion blender until the cheese is incorporated and at least half the soup is blended. (Or you could remove half the soup and the cream cheese to an upright blender, then re-incorporate). Stir well add some extra water if the soup is too thick. Top with your choice of garnishes, and enjoy while it’s hot!

Source: Mama Loves Food

Butternut Squash Soup

5 Nov

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I have been hooked on butternut squash this fall. I can roast one and demolish it in no time. Which I don’t feel TOO bad about, since it’s a vegetable and all. Earlier this year when Jason and I were doing P90X together (and survived!) this was one of the recipes in the nutrition guide that I really enjoyed.

I tweaked it a tiny bit and added a little parmesan and bacon to top it off. It’s really healthy and simple to make and is a perfect addition to your fall menu. Enjoy!

Butternut Squash Soup

Ingredients:
1 tsp olive oil
1 Tbsp minced onion
1 clove garlic, minced
3 cups butternut squash, peeled/seeded and cubed
1/2 cup chicken or vegetable broth
Dash of salt and pepper
Crumbled bacon and shredded parmesan cheese for garnish (optional)

Yield: 3-4 servings

Directions:
In a medium pan over medium-low heat, add the onion and garlic and cook until translucent. Add chicken broth and bring to a simmer. Add the squash, salt, and pepper and simmer until the squash is soft, about 20 minutes. Puree the mixture with an immersion blender or VERY carefully in a blender after letting it cool a bit.

When ready to serve, return the soup to the pan and reheat over medium heat. Serve topped with some shredded parmesan cheese and crumbled bacon if wanted. Enjoy!

Source: Slightly adapted from a P90X recipe